food & drink
GRILLED AVOCADO WITH TOMATO SALSA Serves 6
• 3 ripe but firm avocados • 2 large tomatoes, cored and diced • 1 handful chopped fresh coriander • 1tbsp finely chopped shallot • 2tsp finely chopped, deseeded chilli (hot or mild) • 1 clove garlic, peeled and crushed • Zest of a lime and 2 tsp freshly squeezed lime juice • tsp extra-virgin olive oil plus additional for grilling • Salt
1.Halve the avocados length-wise and remove the stone.
2.In a small bowl, combine the tomato, coriander, chilli, zest, lime juice, garlic, 1 teaspoon of olive oil and a pinch of salt.
3.Brush the avocado halves lightly with a little oil and grill over hot coals for 2 minutes until lightly charred.
4.Place the avocado halves on a platter and spoon the tomato salsa into the holes. Serve immediately.
GREMOLATA COUSCOUS-STUFFED PEPPERS
Serves 6 as a starter or side. Serves 3 as a main course. • 120g couscous • 2tbsp raisins • 200 ml hot vegetable stock • 1tsp clear honey • Zest and juice 1 lemon • 2 garlic cloves, peeled • Small bunch flat-leaf parsley • 150ml tub low-fat natural yogurt • 2 tomatoes, roughly chopped • 2 red peppers, halved, cores removed • 1tbsp olive oil
1.For this dish a moderately hot barbecue should be used to gently cook the peppers and filling. The peppers need to cook just enough to soften the flesh.
2.Put the cous-cous and raisins in a heatproof bowl. Stir together the stock, honey and lemon juice then pour over the cous-cous. Cover and leave to absorb for 5-10 minutes.
3.Meanwhile, make the gremolata. Place the lemon zest, garlic and parsley in a mini food processor, then whizz until fine (or finely chop everything together). Stir 1tbsp of this mixture into the yogurt, then set aside. Stir the remaining mixture into the couscous with the tomatoes and some seasoning.
4.Spoon the couscous mixture into each pepper half, then sit them directly on the bars of your barbecue. Drizzle with oil, cover with tin foil then grill for 20 minutes or so until the peppers are tender and slightly charred. Serve with the yogurt.
35 SESAME AUBERGINE ROLLS
WITH HERB YOGHURT Serves 6 as a side dish • 2 large aubergines, cut lengthways into slices 4-5 mm thick. • 2tbsp sesame oil • 150g full-fat Greek yogurt • 2tbsp tahini paste • 1 large garlic clove, peeled and crushed • Juice of 1 lemon • Handful of chopped coriander, parsley and mint, plus extra leaves to serve
1. Brush each aubergine slice with sesame oil, then season with salt and pepper.
2. Griddle the aubergine slices over hot coals for 2-3 mins on each side until golden brown and tender.
3. Mix the yogurt with the tahini, garlic, lemon juice and herbs, then season. Spread a spoonful of this mixture on each piece of aubergine and roll up tightly. Secure with a cocktail stick.
Holly & David Jones 01803 752943
www.mannafromdevon.com
4. Scatter over the extra herb leaves and serve.
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