From Veg Out, MQP
Publications, 2003.
After making Pumpkin and Polenta Chips I had an amount of
the polenta flat left. The recipe stated that it would make 20 chips; I made 20
and had plenty of the polenta flat left. So I decided to make a vegetable
stack and use some of the polenta left over as a small base.
The stack needed a pesto to be made of red capsicum so I
placed it under the grill until it blackened and then put it in a plastic bag
until it had cooled sufficiently to peel it. It was then placed in a blender
with a garlic clove, a small handful of pine nuts, a few leaves of basil, a tablespoon
of ricotta and a tablespoon of olive oil. It was blended to make the pesto and
then seasoned.
I cut four slices from an eggplant and fried them until
tender. I placed a tomato in boiling water for a few seconds and then peeled
it. I cut rounds from the polenta and fried them.
The stack was easily made: a round of polenta, a slice of
eggplant, a helping of pesto, a tomato slice, then the eggplant, pesto and
finally another tomato slice. It all went into a hot oven for 15 minutes.
The stack was served with a salad on the side of rocket,
cherry tomatoes and crumbled feta cheese.
While the stacks were heating in the oven we had a small
antipasto plate with olives, chargrilled vegetables and a chilli dip (all
purchased). The ‘crackers’ for the dip were made by taking some slices of
bread, cutting off the crusts and then flattening them under a cutting board.
They were then brushed with olive oil and fried until crisp.
Again this little book has proved its worth. This was a
tasty meal, satisfying yet not one to make you feel you’ve over-indulged.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔
No comments:
Post a Comment