But I had that idea spinning in my head and I had to make it, no matter how long I had to stand in kitchen. I served the mediterrean stacks as a starter and for the main dish I made a asian dish (as we both love asian food).
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Mediterranean stacks with pesto and tomato sauce
Serves 4
Preparation 1 hour (includes cooling and chilling)
Ingredients
For the stacks
- 35g butter
- 1 tbsp chopped fresh parsley
- 2 red onions, sliced
- 80g fresh baby-leaf spinach
- 1 tomato, deseeded and chopped
- ½–1 aubergine
- 1 clove garlic, crushed
- 4 tbsp olive oil
- 175g semi-dried mixed peppers, sliced
- 100g vegetarian goat’s cheese
- 3 tbsp chopped fresh basil
- ½ focaccia loaf
For the sauce
- 2 tbsp olive oil
- 1 clove garlic
- 75ml vegetarian red wine
- pinch of caster sugar
- basil leaves, to garnish
- 1 onion, chopped
- 400g can good quality chopped tomatoes
- 2 tbsp sun-dried tomato purée
- good quality ready-made fresh pesto sauce
Method
1. Lightly grease and line four 7 x 6cm rings with parchment paper, then place on a lightly oiled baking sheet.2. Melt the butter and garlic together in a saucepan over a gentle heat. Remove the pan, stir in the parsley and set aside to cool.
3. Heat half the oil in a pan and sauté the onions for 5 minutes, until softened. Stir in the peppers and sauté for a further 3 minutes. Add the spinach and cook for a further 2 minutes, stirring until it has wilted. Remove from the heat and stir in the goat's cheese, tomato and basil. Allow to cool.
4. Using a sharp knife, slice the aubergine into 8 x 1cm slices, each large enough to fit in the prepared rings. Heat the remaining oil and sauté the aubergine slices on both sides until golden. Drain well on kitchen paper.
5. Using a sharp knife, cut the focaccia lengthways to create 1cm-thick slices. Then, using one of the rings or a 7cm plain round cutter, cut out 4 rounds from the bread slices. Brush with the garlic butter. Place a slice in the base of each ring. Divide half the pepper filling between the rings and press down well. Top each with a slice of aubergine. Top with the remaining pepper filling and finish with aubergine slices. Cover and chill until ready to bake
6. Preheat the oven to 200C/fan 180C/gas 6 and bake the stacks for 30 minutes.
7. To make the sauce, heat the oil in a saucepan and sauté the onion for 8 minutes. Add the garlic and cook for 2 minutes. Add the tomatoes, wine, tomato purée and a good pinch of sugar. Bring to the boil and simmer for 20 minutes.8. Remove the stacks from the oven and transfer to hot plates. Unmould and then arrange alternate blobs of the tomato sauce and pesto sauce around the stacks. Garnish with basil leaves and serve any remaining sauce separately. Serve immediately.
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Tofu, noodle and satay salad
Serves 4
Preparation 35 minutes +marinating
Cooking 8 minutes
Ingredients
396 g packet tofu, drained thoroughly
3 tbsp olive oil
2 carrots, cut into matchsticks
1 small head of Chinese leaves, shredded
300 g packet ready-cooked noodles
4 tbsp crunchy peanut butter
1 tbsp chilli sauce
1½ tbsp toasted sesame seeds
4 tbsp soy sauce
100 g mangetout, shredded
1 bunch of spring onions, cut into matchsticks
1 red pepper, cored, deseeded and sliced
100 g bean sprouts
5 tbsp sake
juice of 1 lime
Method
1. Cut the tofu into 2cm cubes and place in a mixing bowl. Toss in 3 tbsp of the soy sauce and 1 tbsp of the olive oil. Leave to marinate for 30 minutes, stirring occasionally.
2. Meanwhile, toss together the mangetout, carrots, spring onions, Chinese leaves, pepper, noodles and bean sprouts in a large bowl.
3. Mix together the remaining soy sauce, peanut butter, sake, chilli sauce and lime juice and toss into the salad. Scatter over the sesame seeds.
4. Heat the remaining oil in a large frying pan and fry the tofu for about 8 minutes, turning occasionally until golden on all sides. Divide the salad between individual plates and top with the tofu.
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