1、Sicilian aubergine, pine nut & raisin fusilli

Sicilians love aubergines cooked every which way. Try them in this summery pasta dish

Sicilian aubergine, pine nut & raisin fusilli recipe

Ingredients

Method

  • Meanwhile, heat 3-4 tbsp of oil in another frying pan and start browning the aubergines. Once cooked, add to the onion mixture. Fry the raisins in another ½ tbsp oil and, when they have puffed up, add to the aubergine mix. Add the tomatoes, purée and rest of the oregano. Cook on a medium heat for 15-20 mins so all the flavours come together.
  • Finally add the capers and the vinegar and leave on a low heat while you cook the pasta in plenty of boiling, salted water. If the mixture becomes very thick add 100ml of water. Toss the pasta through the aubergine sauce and sprinkle with fresh mint and the pine nuts. Let everyone grate over their own cheese.

  • https://www.truecookbook.com/recipe/sicilian-aubergine-pine-nut-raisin-fusilli-5683/

    2、Roast beef platter with chilli, pine nut & parsley dressing

    Roast a joint of sirloin until rare, serve sliced with a light vinaigrette and tell everyone to get stuck in
    Roast beef platter with chilli, pine nut & parsley dressing recipe

    Ingredients

    Method

    1. Heat oven to 180C/160C fan/gas 4. Wipe the meat with kitchen paper and set, fat-side down, in a roasting tin. Finely chop 2 chillies, 3 garlic cloves and the thyme leaves. Mix with 3 tbsp of the oil, season, then massage over the meat. Turn the meat, fat-side up, and massage in the remaining flavoured oil.
    2. Roast the joint for 40-50 mins for medium rare, 10-15 mins longer for medium. If you have a meat thermometer, the temperature will read 55C for medium rare and 62C for medium.
    3. Meanwhile, toast the pine nuts in a dry frying pan until lightly coloured, then tip into a bowl. Heat 1 tbsp oil in the pan, thinly slice the remaining garlic cloves and fry quickly until lightly browned. Tip into a separate bowl. Finely chop the remaining chilli and add to the bowl with the mustard, vinegar and seasoning. Whisk to mix, then whisk in the last 4 tbsp oil and half of the chopped parsley.
    4. Let the meat rest for 20 mins, then thinly slice and arrange over a platter. Spoon over a little dressing, and scatter with the pine nuts and the rest of the parsley. Serve the remaining dressing separately.

    3、Roasted aubergine with bulghar & zesty dressing

    This tasty veggie meal is high in healthy fibre and full of Middle Eastern flavour
    Roasted aubergine with bulghar & zesty dressing recipe

    Ingredients

    Method

    1. Heat oven to 220C/200C fan/gas 7. Score a criss-cross pattern in the aubergine with the tip of a knife. Sit in a roasting tin, brush with 2 tbsp olive oil, season, then roast for 30 mins.
    2. Meanwhile, tip the bulghar into a pan with 1 litre of water. Bring to the boil, then simmer for 15 mins until soft. Cook the onions in 1 tbsp olive oil until golden and soft, add the cumin, then cook for 1 min more. Drain the bulghar and stir into the onions with the chickpeas. Season.
    3. Mix the remaining oil with the herbs, garlic, lemon zest, juice and seasoning. Pile a quarter of the bulghar mix on each plate, top with half an aubergine and drizzle over some dressing.

    4、Rustic courgette, pine nut & ricotta tart

    This rustic quiche has been simplified by making it straight on the baking tray without using a tart tin
    Rustic courgette, pine nut & ricotta tart recipe

    Ingredients

    • 2 tbsp olive oil
    • 4 courgettes, thinly sliced (try to use a mixture of different varieties if you can find them)
    • 2 x 250g tubs ricotta
    • 4 eggs
    • large handful basil leaves, shredded
    • grating of nutmeg
    • 50g Parmesan (or vegetarian alternative), grated
    • 1 large garlic clove, crushed
    • 500g block puff pastry
    • dash of flour, for dusting
    • large handful pine nuts

    Method

    1. Heat oven to 200C/180C fan/gas 6. Heat half the olive oil in a frying pan. Sizzle the courgettes for 5 mins until golden around the edges, then set aside. In a bowl, beat the ricotta with the eggs, basil, nutmeg, half the Parmesan and the garlic. Set aside.
    2. Roll out the pastry on a lightly floured surface to a rough round about 40cm wide, then transfer to a baking tray. Spread the pastry with the ricotta mix, leaving a 4cm border. Press the courgette slices into the ricotta, then scatter over the pine nuts and remaining Parmesan.
    3. Bring the sides up over the edge of the ricotta, pinch to encase the filling, then bake for 30 mins until the filling is puffed up and golden. Leave to cool slightly and enjoy warm or cold with a crisp green salad.

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