58
Soups and Starters
I
ngredients
2 aubergines
sea salt
30 ml (2 tbsp) olive oil
Sauce:
200 ml (7 fl oz) carton crème frâiche
285 g (10 oz) jar mushroom
antipasto, drained
45 ml (3 tbsp) freshly chopped flat
leaf parsley
freshly ground black pepper
Aubergine with Creamy Mushroom
Sauce
Serves 4
Oven Accessory: glass turntable and grill
rack
1. Slice each aubergine into thick slices
lengthways.
2. Place the aubergine slices in a large
colander and sprinkle generously with sea
salt. Put a plate on top and put a weight on
the plate. Leave to drain for about an hour,
to get rid of all the bitter juices.
3. Wash the aubergine slices and pat dry with
kitchen paper. Then place on the grill rack,
and brush with oil. Cook in two batches on
GRILL 1 for 10 mins., turning halfway until
soft and evenly cooked with a golden skin.
4. Put the crème frâiche into a bowl, stir in
the mushroom antipasto and cook on HIGH
Micro for 2-3 mins. until it is just bubbling.
5. Arrange the aubergine on four plates. Pour
over the hot sauce and sprinkle with
chopped parsley and black pepper to taste.
I
ngredients
8 rashers streaky bacon, stretched
and halved
450 g (1 lb) minced pork
60 ml (4 tbsp) breadcrumbs
5 ml (1 tsp) sage
1 onion, finely chopped
15 ml (1 tbsp) lemon juice
30 ml (2 tbsp) parsley, chopped
15 ml (1 tbsp) capers
salt and pepper to taste
Dish: 4 ramekin dishes 8 cm (3”) diameter
1. Line each ramekin with 4 half rashers of
bacon.
2. Mix all ingredients together and press into
ramekins.
3. Cook 4 ramekins together on MEDIUM
Micro for 12-14 mins. or until cooked
through. Pour off excess liquid, and serve
hot or cold with crusty French bread.
Coarse Pork Pâtés
Serves 4
SOUPS & ST
AR
TERS
