Lamb chop with ratatouille

Serves 4

Ingredients:
• 4 lamb chops [each weighing about 2oz (60g)]

Ingredients For the marinade:
• 2 spring onions
• 2 cloves garlic
• 2 red chillies
• 4tbsp (60ml) olive oil
• 3tbsp (45ml) lemon juice
• 2tsp (10ml) grated lemon peel
• 1 bay leaf
• 1tbsp (15ml) rosemary
• 1tbsp (15ml) thyme
• Salt as desired
• Freshly ground pepper as desired

Preparation For the marinade:
1. Trim and wash the spring onions and cut into 4in (10cm) lengths. Peel and finely chop the garlic. Wash the chillies. In a dish large enough to hold the lamb chops mix the oil, lemon juice, lemon peel, herbs and seasonings. Add the chops, the spring onions, garlic and chillies, cover and marinate in the refrigerator for 3-4 hours.

Ingredients For the ratatouille:
• 6 and 1/2oz (200g) red and green peppers
• 5oz (150g) baby aubergines
• 2 and 1/2oz (80g) onions
• 2 cloves garlic
• 3 and 1/2oz (100g) green beans
• 2 chillies
• 6 and 1/2oz (200g) yellow plum tomatoes
• 3tbsp (45ml) olive oil
• Salt as desired
• Freshly ground pepper as desired
• 3fl oz (100ml) vegetable stock
• 3fl oz (100ml) sieved tomatoes
• 1tbsp (15ml) chopped herbs (parsley, thyme, rosemary)

Preparation For the ratatouille:
1. Cut the peppers into quarters, remove the seeds and membranes and cut the flesh into 3/4X3/4in (2X2cm) pieces. Remove the stalks from the aubergines and cut into 2-3 pieces, cutting at an angle. Peel and halve the onions and cut into strips. Peel and thinly slice the garlic.

2. Trim the green beans, blanch in boiling, salted water, refresh in cold water then drain thoroughly. Wash the chillies and cut into thin rings, removing the seeds. Scald and skin the tomatoes, remove the seeds and cut the flesh into 3/4X3/4in (2X2cm) pieces.

3. Heat the oil in a frying pan and saute the onion and garlic. Add all the vegetables, including the chillies, and saute for a few minutes. Season with salt and pepper and deglaze with the vegetable stock. Stir the strained tomatoes and the herbs. Reduce the heat and cock the vegetables for about 6-8 minutes.

For the meat, heat a frying pan and quickly fry the marinated chops on both sides. Add the vegetables from the marinade and briefly fry all together. Serve the chops with the ratatouille.

This Main Course recipe was published in 'Continental Cuisine - p32'.

Stuffed leg of lamb with aubergine and tzatziki

Serves 6


Ingredients:
• 1 medium-sized aubergine, sliced lengthways
• 2-3tbsp (30-45ml) olive oil
• 1 boned leg of lamb
• 2tbsp (30ml) dried oregano
• Salt and freshly ground pepper as desired

Ingredients For the paste:
• 2tbsp (30ml) grated orange peel
• 1tsp (5ml) granted lemon peel
• 2tbsp (30ml) chopped sage leaves
• 2tbsp (30ml) chopped garlic cloves
• 2tbsp (30ml) chopped anchovies
• 1tsp (5ml) coarsely ground pepper
• 2tbsp (30ml) olive oil

Ingredients For the lemon tzatziki:
• 14oz (450g) Greek yoghurt
• 1 cucumber, halved, deseeded and grated
• 1 bunch spring onions, chopped
• 2 cloves garlic, chopped
• 1 red chili, chopped
• Juice of a lemon

To Serve:
• 1tbsp (15ml) chopped dill tips

Preparation:
1. Brush the aubergine slices with oil and lightly brown on both side in a frying pan. Set aside.

2. For the paste, combine all the paste ingredients and puree.

3. Spread the paste on the inside of the meat, lay the aubergine slices 0n top and roll up. tie with kitchen string and leave in a cool place overnight. Weight the joint. Rub the meat with oregano, salt and pepper.

4. Heat 2-3tbsp (30-45ml) olive oil in flameproof roasting dish and quickly brown the meat on all sides. Then put into a preheated oven [400°F (200°C)] and roast for 15 minutes per 16oz (500g) + 15 minutes. Cover with aluminum foil for the first 30 minutes.

5. when done, take out of the oven, cover with aluminum foil and leave to rest for about 15-20 minutes.

6. For the tzatziki, squeeze out the grated cucumber and mix with the other ingredients. Put into a bowl and sprinkle with dill.

7. Serve the meat with the lemon tzatziki.

This Main Course recipe was published in 'Continental Cuisine - p22'.

Tuna and Chickpea Salad Recipe

Serves 4

Ingredients:
12 and 1/2oz (400g) chick-peas
Salt as desired
4 spring onions
1 stick celery
Freshly ground pepper
3fl oz (100ml) olive oil
Juice and grated rind of 1 lemon
2tbsp (30ml) chopped parsley
1tbsp (15ml) chopped dill tips
1 clove garlic

Preparation:
1. Soak the chick-peas in cold water overnight, then drain, rinse and put into a pan. Cover with cold water and add salt. Bring to a boil, then turn down the heat and cook over a low heat for about 1 hour until the chick-peas are 'al dente'.

2. Trim he spring onions and celery. Cut the spring onions, including the pale green parts, into thin rings and slice the celery.

3. Rinse the tuna and pat dry. Slice and season both sides with salt and pepper.

4. Heat the olive oil in a frying pan and quickly saute the fish on both sides. Deglaze with lemon juice and cook until done. Break up with a fork or dice and put into a bowl. Drain the chick-peas and add to the tuna. Add the spring onions, celery, lemon rind, parsley and dill, Peel and press the garlic and add to the salad. Season with salt and pepper and mix well.

5. Cover the bowl with cling film and put into the refrigerator for 3-4 hours. Stir once more, check the seasoning and serve.

This Salad recipe was published in 'Continental Cuisine - p14'.

Chicken and Rice Soup, Soup Recipe

Serves 4

Ingredients:
2 Onions
1 clove garlic
2 carrots
1 cleaned boiling fowl, weighing approx. 38oz (1.2 kg)
1 bay leaf
Salt and freshly ground pepper as desired
3 and 1/2oz (100g) short-grain rice
2 eggs
Juice of 1 lemon

Preparation:
1. Peel the onions, garlic and carrot, trim the celery and finely dice all the vegetables.

2. Wash the boiling fowl under cold, running water and put into a large pan. Add enough water to completely cover the chicken. Bring to a boil, skimming off the scum from time to time.

3. Add the diced vegetables and the bay leaf and season with salt and pepper. Return to a boil, cover with a lid and simmer for about 1 and 1/2 hours, until the meat is soft. Drain though a strainer and reserve the broth.

4. Put the rice into the broth and cook according to the instructions on the packet.

5. Separate the meat from the bones, cut into bite-sized pieces and return to the broth. Season with salt and pepper, Remove the soup from the heat.

6. Whisk the eggs and mix smoothly with the lemon juice. Gradually stir in 1-2 ladlefuls of the broth. Then beat the egg, lemon and broth mixture into to the soup. Do not let it boil or the soup will curdle. Season again with salt and pepper and serve immediately.

This Salad recipe was published in 'Continental Cuisine - p12'.

Appetizers Recipe Stuffed Courgettes

Served 2

Ingredients:
5oz (150g) parboiled long-grain rice
16fl oz (500ml) vegetable stock
1tbsp (15ml) oil
2 spring onions
2 medium-sized courgettes [each weighing 9 and 1/2 - 11oz (300-350g)]
tsp (10ml) olive oil
3 and 1/2 oz (100g) tomatoes
Salt as desired
Freshly ground pepper as desired
1 and 1/2 oz (50g) granted parmesan
1 and 1/2 oz (50g) low-fat quark (curd cheese)
1 egg yolk
1tsp (5ml) dried oregano
1 and 1/2 oz (50g) sour cream (10% fat)
2tsp (10ml) tomato puree

Preparation:
1. Put the rice into a pan with 10fl oz (300ml) vegetable stock and bring to a boil. Cook very gently over a very low heat with a lid on the pan for 15-18 minutes, until 'al dente'. Meanwhile trim, wash and finely chop the spring onions.

2. Wash the courgettes, halve lengthways and scrape out the flesh with a spoon, leaving a 1/4 in (1/2cm) border.

3. Finely chop half of the courgette fresh and the rest could be used for another dish.

4. Heat 1tbsp (15ml) oil and saute the spring onions and chopped courgette for 4 minutes. Wash, halve, deseed and finely dice the tomatoes.

5. Preheat the oven to 400°F (200°C-fan oven) 350°F (180°C). Put the rice and the cooled courgette mixture into a bowl. Add half of the parmesan, the diced tomatoes, quark and egg yolk and mix well. Season the stuffing well with salt, pepper and oregano.

6. Season the courgette halves inside with salt and pepper and fill with the rice mixture. Place in a shallow baking dish. pour 6 and 1/2 oz (200ml) of the vegetable stock into the dish. Sprinkle the stuffed courgettes with the rest of the cheese and 2tsp (10ml) olive oil and bake int he preheated oven for about 25-30 minutes.

7. Take the stuffed courgettes out of the oven and put onto plates. Mix the cooking liquid with the sour cream and tomato puree and serve with the courgettes. Serve with the rest of the hot rice. A green salad goes well with the dish.

This recipe was published in 'Continental Cuisine - p6'.

Appetizers Recipe Skewered Vegetables from Provence with herb sauce and baguette

Serves 4

Ingredients:
16 small button mushrooms
1 yellow pepper
2 small courgettes
2 onions
16 cherry tomatoes
5 sprigs thyme
1 spring rosemary
8tbsp (120ml) olive oil
Salt and freshly ground pepper as desired
2tsp (10ml) dried herbes de Provence (ProvenCal herbs)
8 wooden skewers

Ingredients for The Herb Sauce:
6 1/2oz (200g) sour cream
2tbsp (30ml) finely chopped parsley
2tsp (10ml) grated horseradish
1/2tbsp (8ml) lemon juice

Preparation:
1. Clean the mushrooms. Wash, trim, quarter and dressed the pepper, remove all the white inner membranes and cut them crossways into wide strips. Wash and trim the courgettes and cut into bite sized pieces. Peel and quarter the onions. Wash and dry the tomatoes.

2. Wash the thyme and rosemary and dry. Strip the leaves from their stalks and shop finely. Mix together the olive oil, Salt, pepper, herbes de Provece, thyme and rosemary. Reserve 2tbs (30ml) of the seasoned oil. Put the vegetables, onions and mushrooms into a bowl and add the rest of the seasoned oil. Mix and marinate for about 1 hour.

3. Then thread the vegetables, onions and mushrooms alternately onto the skewers. Grill for about 12-15 minutes, turning frequently and brushing the skewers with the rest of the seasoned oil.

4. For the herb sauce, mix all the ingredients.

Serve the skewered vegetables with herb sauce and baguette.

This recipe was published in 'Continental Cuisine - p4'.