Fr Alex's Recipes

Savoury

Griddled Aubergine Stacks

Because you have been so good for the last two weeks you can feel good about treating yourself

to food from a bit farther afield with this cracker. 

This recipe is completely dairy free, but if you like cheese then these vegetable stacks are lovely

topped with a slice of griddled halloumi.

The sauce should be dotted with lots of tiny pieces of tomato and pepper which form the confetti.

 INGREDIENTS

FOR THE TOMATO CONFETTI SAUCE

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 225g fresh ripe full-flavoured tomatoes, skinned and finely chopped
  • 150ml vegetarian white wine
  • 1 yellow or red pepper, roasted, skinned and cut into strips then diamonds
  • 1 tsp balsamic vinegar
  • Salt and pepper

FOR THE STACKS

  • A little olive oil
  • 1 large aubergine, cut into rings
  • 2 beef tomatoes, skinned and cut into rings
  • 1 lemon, finely chopped zest
  • 3 sprigs fresh sage, chopped
  • 3 chives, finely chopped
  • Salt and freshly ground black pepper, to taste
  • Balsamic vinegar, to taste
  • 4 slices halloumi cheese
    (*omit for vegan)
  • ¼ tsp lemon zest

Method 

  1. To make the sauce: Heat the olive oil in a saucepan and fry the onion gently with the garlic. Add half of the chopped tomatoes and the white wine and cook for five minutes. Blend until smooth.
    Mix in the rest of the chopped tomatoes with the pepper pieces and 1 tsp of balsamic vinegar. Season to taste.


  1. To make the stacks: Brush the griddle with olive oil and cook the aubergine slices so that they are seared with stripes. Put on one side and keep warm.
    Grill the beef tomato slices gently.
  2. Mix the lemon and herbs together and season well.
    On individual serving plates, layer the aubergine, tomato and herb mix. Drizzle with a little balsamic vinegar. Repeat until all the layers are used up and top with a slice of tomato and a sprinkling of the herb mixture.
    Grill the slices of Halloumi and arrange on top of each stack, garnished with lemon zest and chives.
    Drizzle tomato confetti sauce around the plate and decorate with chives or chive flowers. Serve warm.

{Serves 4}

Sweet

Iingredients

  • 1 tbsp vegetable oil, for greasing
  • 2 cups self-raising flour
  • 1 cup caster sugar
  • 3 apples, peeled and diced
  • 1 medium free-range egg, beaten
  • 125g unsalted butter, melted



Apple Cake


METHOD

  1. Preheat the oven to 190°C/gas mark 5.
  2. Lightly grease a baking tray with vegetable oil and put to one side.
  3. Sieve the flour and sugar into a large bowl.
  4. Mix the diced apples into the flour and sugar mixture, ensuring that all the apple is well coated.
  5. Add the egg and melted butter into the bowl and thoroughly combine using a spatula.
  6. Spoon the mixture into the greased baking tray and bake in the oven for 35-40 minutes.
  7. Once baked, place on a cooling rack and let it cool for 15 minutes before serving. You can keep the cake in the fridge for up to 3 days or freeze in an airtight container for up to 3 months.   {Serves 6}

Ingredients widely available fairly traded are: wine and caster sugar (olive oil x2 from Hadeel and One World Shop)