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Stuffed Baby Aubergines
Preheat the oven to 200C.
Prepare the aubergines cutting a lengthways sliver out of each to make a cavity. Put the cuts in a bowl and sprinkle with salt, then leave to rest for 15 minutes.
In the meanwhile, boil the baby aubergines shells in a large pot for 2 minutes and allow to cool. Finely chop the garlic and parsley, seasoning them with oil, salt and pepper. Now chop the tomatoes being careful to save their juices. Put them in a bowl, adding the seasoned garlic and parsley and the breadcrumbs.
Rinse the aubergine cuttings, chop them and add them to the bowl along with the grated Parmesan. Mix well and carefully spoon the mixture into the slit in the aubergines. Roast in a baking tray greased with oil. Drizzle with some extra virgin olive oil, cover with foil and bake for around 30 minutes, removing the foil for the last 10 minutes.
Serve and enjoy!
Sardinian Style Lamb with Artichokes
2kg diced lamb or lamb cutlets or a mix of the two
12 artichokes (cleaned and cut into 6/8 pieces each)
1 glass white wine
1 glass of vegetable stock
2 sundried tomatoes finely chopped
Extra virgin olive oil
2 cloves of garlic, finely chopped
Bunch of parsley
In a large heavy-based pan, heat the olive oil. Brown the meat. Then add the garlic and tomato and stir.
Add the wine and once evaporated, turn the heat down to a simmer and add the vegetable stock.
After 10 minutes, add the artichokes with a good pinch of salt and close the lid. Cook for a further 10 minutes, then serve with the parsley sprinkled on top.
Spring Salad with Marinated Lamb Cutlets
800g fresh broad beans (you’ll need approx 1.5kg in the pod)
200g fresh peas (you’ll need approx. 350g in the pod)
100g feta cheese
1 bunch mint, sliced thinly
1 bunch rosemary
2 cloves fresh garlic, finely chopped
extra virgin olive oil
12 lamb cutlets
pinch of salt and pepper
Whisk together 2 tablespoons of extra virgin olive oil, rosemary, a pinch of sea salt and some pepper and one of the chopped garlic cloves. Rub over the lamb cutlets and leave to marinate whilst you prepare the salad.
Remove the beans and peas from their pods and simmer in boiling water for 2 minutes, then drain and shell the beans.
Mix lemon juice and extra virgin olive oil to make the dressing. Mix with the beans, peas, the remaining garlic and mint. Stir and check the seasoning.
Now heat a griddle pan over a high heat and grill the lamb for about 3 minutes each side. Serve with the bean and pea mixture and crumble feta on top.
Whisk the egg yolks with the sugar until creamy and white. Then add the orange juice, whisking constantly.
Now whip the cream with the vanilla sugar. Add the egg yolk mixture, stirring until well blended.
Spoon into a your chosen mould or into individual dessert dishes. Freeze for at least 3 hours. 15 minutes before you are ready to serve, remove the moulds from the freezer. To serve, turn out the parfaits onto a serving platter and garnish with orange zest.