Mediterranean vegetable koulibiac pt 1
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 55 | grams | Butter |
| 1 | tablespoon | Olive oil |
| 1 | medium | Onion; peeled, finely |
| ; chopped | ||
| 2 | Cloves garlic; finely chopped | |
| 115 | grams | Risotto rice |
| 700 | millilitres | Vegetable stock; about |
| 1 | tablespoon | Chopped flat leaf parsley |
| 1 | teaspoon | Chopped fresh oregano |
| 1 | tablespoon | Ripped basil leaves |
| 25 | grams | Freshly grated parmesan |
| Ground black pepper | ||
| 1 | Red chilli; seeded and finely | |
| ; chopped | ||
| 20 | larges | Basil leaves; torn , about |
| 2 | Garlic cloves finely chopped | |
| 1 | tablespoon | Balsamic vinegar |
| 6 | tablespoons | Extra virgin olive oil |
| 3 | smalls | Red and 2 small yellow peppers |
| 1 | small | Aubergine cut into thin slices |
| 2 | smalls | Courgettes; cut into thin |
| Lengthway slices | ||
| 2 | 375 g packet ready rolled puff pastry; thawed if frozen | |
| 2 | tablespoons | Black olive or sun-dried tomato paste |
| 2 | 150 g pack buffalo mozarella cut into | |
| ; slices | ||
| 1 | 260 gram jar sundried tomatoes; well drained | |
| 2 | tablespoons | Green pesto |
| Beaten egg to glaze | ||
Directions
FOR THE RISOTTO
FOR THE KOULIBIAC
1 To make the Risotto: Melt 25g/1oz butter in a non-stick pan with the olive oil.
2 Sweat the onion, thyme and garlic until soft but not brown. Add the risotto rice and cook for two minutes until transparent and smelling nutty.
3 Add one ladle of stock and stir until the rice absorbs it before adding the next ladle. Continue for 15 minutes, stirring continuously. Add the herbs and stir to combine. Add the remaining butter and parmesan. Season and remove to a bowl to cool. Set aside.
4 To make the Koulibiac: Preheat the grill. Tear about 12 basil leaves and place in a shallow, non-metallic dish with the chilli, garlic, vinegar and 6 tbsp oil. Place the peppers under the grill and cook for 20-30 minutes until well charred, turning regularly.
5 Cool, peel, cut into quarters and remove the seeds. Add the peppers to the chilli mix.
6 Preheat the griddle pan. Brush the aubergine and courgettes with the remaining olive oil. Cook the vegetables in batches for 2-3 minutes turning once until just tender.
7 Leave to cool a little, then add to the chilli mixture, turning to coat and then leave to marinate for 1-2 hours or preferably overnight. Drain off any excess marinade and pat dry with kitchen paper.
6 Preheat oven to 190C/375F/Gas 5. Trim one sheet of pastry by cutting 2.5cm wide strips off one of the long edges and two short edges of the pastry, to give a 30 x 20cm (12 x 8") rectangle.
7 Place one on a parchment-lined baking sheet and spread with the olive or sun-dried tomato paste to within 2.5cm/1" of the sides. Spoon on the cooled risotto and spread out evenly.
8 Layer with aubergines and mozzarella, season and spread over the pesto.
Add layers of sun-dried tomatoes, remaining basil leaves, courgettes, yellow and red peppers. Dampen the pastry edges.
9 Take the second piece of pastry and, starting about 2.5cm/1" from one short edges, run a lattice cutter along the centre of the pastry, pushing down firmly and finishing about 2.5cm/1" from the opposite edge.
10 Carefully lift up the pastry, open out the lattice and place over the layered vegetables. Press the edges of the pastry together and trim off the excess. Seal the edges using a fork, brush with beaten egg and sprinkle with Maldon salt.
11 Bake for 35-40 minutes until the pastry is risen and golden brown. Allow to cool a little on a wire rack, slice and serve with a leafy salad. ]]]]] [[[[[ SPICE BUN B: Two Fat Ladies C: Two Fat Ladies, New continued in part 2