Sunday, January 05, 2003

The NYE recipes:

Chunky Ratatouille Tarts

I used one less zucchini & added cubed feta to this recipe, but it's up to you...

Serves 4 (2 tarts each)

1 eggplant, cut into 3cm cubes
1 red capsicum, cut into 3cm squares
3 zucchini, cut into thick slices
1 red onion, chopped into large pieces
2 tablespoons olive oil
200g teardrop or cherry tomatoes
150g kalamata olives, pitted
2 tablespoons finely shredded (fresh) basil
salt & pepper
2 sheets frozen puff pastry, thawed (I used more, but see how you go)
1 egg, lightly beaten
extra shredded basil, to garnish

Preheat the oven to 200ÂșC.
Sprinkle eggplant with salt & let stand for 15 minutes, then rinse and pat dry.
Place eggplant, capsicum, zucchini and onion in a roasting tin, add the oil & toss to coat. Bake the vegetables for 40 minutes, tossing frequently.
Add tomatoes & bake for 5 minutes.
Transfer all the vegetables to a bowl, stir in olives & basil (& feta, if using), & season with salt & pepper. Strain the mixture to remove any juices.
Cut each pastry sheet into four squares & place on a tray line with baking paper. Cut 16 2cm wide strips to fit around the edges of each square.
Divide the ratatouille among the squares. Brush pastry edges with beaten egg & bake for 25 minutes or until golden.
Garnish with extra basil & serve. Warning: they get pretty hot!


This is a traditional Peruvian dish, usually served as finger food in our family. We usually use ocean perch, but you can use any white fish. This recipe is quite spicy, so you might want to use less chilli.

Serves 6

1kg white fish, cubed
3 (red) onions, sliced
10 limes (or lemons)
2 bitter oranges (optional - if you don't use them, you'll need extra lime/lemon juice)
3 fresh chillies, sliced (use aji amarillo or small red chillies)
1 tablespoon ground chilli
salt & pepper
2 ears of corn, cooked, to serve
1 kg cooked sweet potato, to serve
1 lettuce, to serve

Put fish in large colander & pour boiling water over it.
Drain well & put into a bowl.
Add onion & ground & fresh chillies, & cover with lime/lemon/orange juice. Mix well.
Cover & seal tightly. Put in fridge & allow to marinate for at least 3 hours, but preferably overnight.
Serve on lettuce with cooked corn & sliced sweet potato.

Frozen Mango Daiquiri

60ml Bacardi
60ml mango liqueur
30ml fresh lime juice
1 medium ripe mango, peeled, chopped coarsely
1 cup ice cubes

Put all ingredients in a blender. Blend until just combined. Pour into 300ml highball glass & serve.

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