Continuing the general summer theme despite a slight downturn in the weather this weekend (well, it was a bank holiday after all) and due to popular demand as we are always being asked for the recipes for our fantastic lunches, here are a couple of wallacespace summer recipes. You can check out our caffe spaces on the website by clicking here http://www.wallacespace.com/caffe_sp.html Enjoy.
Aubergine Parmigiana
Serves 4/5
Ingredients
3 x large aubergines
2 x tins of good quality tomatoes
1 x red onion; finely chopped
2 x cloves garlic; crushed
1 x bunch fresh basil
2 x buffalo mozzarella
Extra virgin olive oil
Pinch dried oregano
Freshly grated parmesan
Sea salt/freshly ground black pepper
Fresh breadcrumbs
Method
Sweat the onion and garlic in a saucepan with a good slug of olive oil until soft and golden, add the oregano, drain the tinned tomatoes of juice and add the pulp to the onions in the pan.
Squish about and reduce, letting it bubble and add the juice slowly until you have a thick, well reduced sauce. This should take around 20 minutes
Cut the aubergines into thickish rounds (about 1/2 inch). Brush with oil and grill on a griddle until cooked and burnished with griddle marks.
Take an earthenware dish, brush with olive oil and put a layer of tomato sauce in the bottom. Layer with the the grilled aubergines, torn mozzarella and freshly grated parmesan. Finish with the two cheeses and a scattering of breadcrumbs on top.
Bake in a preheated oven for 30 minutes at 190c/375f/gas mark 5 until golden and bubbling.
Fine green bean salad with red and yellow tomatoes:
Ingredients
150 grams fine green beans
1 x punnet of both red and yellow tomatoes
2 x finely chopped shallots
Extra virgin olive oil
Red wine vinegar (a splash of)
Fresh mint or basil roughly chopped
Maldon sea salt
Black
Method
Top and tail the green beans then put in a pan of boiling water and cook for 3 minutes until tender. Refresh in iced water.
Add all the other ingredients and toss together
