Friday, August 04, 2006

Warm Provencal Vegetables With Melted Goats Cheese On A Toasted Ciabatta Bread, Salmon En Croute with Potato Dauphinoise

Last night Brian made Warm Provencal Vegetables With Melted Goats Cheese On A Toasted Ciabatta Bread, Salmon En Croute WIth Potato Dauphinoise. The vegetables were delcious with melted goats cheese and I suspect could be made without the ciabatta if you're looking for a lighter starter as it was very filling on its own. The Salmon En Croute with Potato Dauphinoise was top notch and was also served with a side of vegetables. It is an extremely easy dish to prepare but looks and tastes like great. Here's the knorr-how:

Warm Provencal Vegetables with Melted Goats Cheese On A Toasted Ciabatta Bread


ciabatta bread
1 red pepper
1 yellow pepper
1 aubergine
1 courgette
Goats cheese log
Extra virgin olive oil
Fresh basil

Marinade for the Provencal vegetables:

290ml extra virgin olive oil
100ml balsamic vinegar
1 clove of garlic, sliced
3 sprigs of thyme
10 basil leaves


1. Mix all the marinade ingredients together in a large bowl.
2. preheat the oven to 160C. Using a roasting tray, line it with aluminium foil to wrap the peppers.
3. Place the peppers into the tray, season with salt and pepper and pour some olive oil over the peppers. Seal them in the foil and place into the oven for 20 minutes, turning from time to time.
4. Once cooked, remove from the tray, place into a bowl. Once cool, peel and wash off any seeds. Cut into large, but even triangles and place into the marinade.
5. Slice the courgettes and aubergines into ΒΌ inch thick rounds.
6. Using a hot griddle frying pan, grill the courgettes and aubergines with some olive oil and season with salt and pepper. Cook both sides and then place into the marinade with the peppers.
7. Slice the ciabatta bread into thick slices. Brush with olive oil and toast both sides until golden brown. Now top with the Provencal vegetables and slices of goats cheese.
8. Place under a moderate grill and cook until the cheese has melted.

Potato Dauphinoise


150ml cream
1 large potato, thinly sliced
1 clove garlic, chopped
1 lemon, zest only
55g smoked cheese
Salt and freshly ground black pepper


1. Preheat the oven to 220C.
2. Heat the cream in a pan until just simmering.
3. Add the potato, garlic and lemon zest.
4. Gently stir through to coat.
5. Sprinkle over the cheese and season.
6. Simmer for two minutes.
7. Place in the oven and bake for 15 minutes.
8. Serve.

Salmon En Croute


110g ready-rolled puff pastry
60g skinned salmon fillet
1 tbsp capers
1 tbsp red pepper, finely chopped
1 tsp Dijon mustard
Salt and freshly ground black pepper
1 free-range egg, beaten


1. Preheat the oven to 220C.
2. Place the salmon in the middle of the pastry sheet.
3. Mix together the capers, red pepper and mustard and pile on top of the salmon.
4. Brush the pastry around the salmon with some of the beaten egg and fold in the pastry to seal to completely encase the salmon.
5. Brush the top with the remaining beaten egg.
6. Place on a baking-sheet and place in the hot oven for 15 minutes, or until the pastry is golden.
7. Remove from the oven and serve on a warm plate.



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