Starter : Stuffed Aubergines
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Main Course : Lamb with Garlic and Rosemary
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Pudding : Oranges in Cointreau
1 medium to large aubergine
3 large ripe tomatoes
1 medium onion finely chopped
1 large clove of garlic, crushed
1 tablespoon torn fresh basil leaves
2 teaspoons sun-dried tomato paste
1 rounded tablespoon capers
5oz (150g) mozzarella
1.5 level tablespoons breadcrumbs
2 level tablespoons parmesan, grated
2 tablespoons olive oil
8 basil leaves lightly oiled
salt and black pepper
- Pre-heat the oven to 180C (350F, Gas Mark 4)
- Trim off the stalk of the aubergine and using a sharp knife cut it lengthwise in to 8 thin slcies about 0.25 inches(5mm) thick. The bulbous sides should be chopped into small pieces and kept aside for the filling. Arrange the aubergine slices in rows on an oiled baking tray and brush each slice lightly with olive oil. Season with salt and pepper. Cook for 15 minutes in the oven until the slices have softened.
- Put the tomatoes in a small bowl and then pour boiling water over the them. Leave for about a minute and then remove the skins. Cut the tomatoes in half and remove and discard the seeds. Chop the tomatoes into 0.25 inch (5mm) pieces.
- Heat 1 tablespoon of oil in a large frying pan and fry the onion, chopped aubergine and garlic for about 5 minutes. Then add the chopped tomatoes, torn basil leaves and sun dried tomato paste. Continue to cook for a further 5 minutes. Add salt and pepper to season and add the capers. Remove the pan from the heat and allow to cool.
- Chop the mozzarella in to very small dice. When the aubergine slices have cooled, sprinkle each one with the chopped mozzarella, placing it along the middle of the slice. On top of that put and equal amount of the stuffing ingredients from the pan, leaving a small border around the edge. Roll up the slices and put them in to a baking dish, ensuring the overlapping ends are tucked underneath.
- Brush each one with oil, combine the fresh breadcrumbs and parmesan and sprinkle this mixture over the top. Put a basil leaf on top and cook in the oven for about 20 minutes, serve immediately.
2.25lb (1kg) leg of lamb
2 cloves garlic, crushed
2 tablespoons extra virgin olive oil
6 - 8 sprigs fresh rosemary, finely chopped
salt and freshly ground black pepper
- Mix together the olive oil, garlic and rosemary. Smear this mixture all over the lamb, leave to marinate for 1 hour.
- Pre-heat the oven to 180C (350F, gas mark 4)
- Cook the lamb for 20 minutes per 1lb plus 25 minutes, leave to rest for 10 minutes before carving
- Serve with baked potatoes and minted peas.
6oz (150g) granulated sugar
4floz (120ml) cold water
3floz (90ml) warm water
tablespoon of cointreau
- Dissolve the sugar in the cold water in a pan.
- Boil rapidly until caramel coloured.
- Remove from the heat and gradually add the warm water, stir until smooth
- Peel and slice the oranges, removing all the pith.
- Put the orange slices in to a serving dish, pour over the cointreau and caramel to serve.
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