Cymru Culture

Articles / Erthyglau

Aubergine roses

(June 01, 2016)

Aubergine roses
a stylish veggie option
(this dish is suitable for vegetarians)

Roses 2

 

My partner is vegetarian, and we often encounter difficulty in finding interesting and unusual dishes when eating out, trying to avoid the ubiquitous pasta dishes which tend to be heavy and repetitive. So, at every opportunity at home, I try and experiment and create new dishes, which are both flavoursome and beautifully presented.

Ingredients:

  1 box of ready rolled puff pastry (available from all major supermarkets, around £1.00-£1.50 per pack)
  1 jar of tapenade (I used the black M&S version)
  2 large courgettes
  Handful of grated Cheddar cheese
  Salt and pepper
  Pre-oiled cupcake/muffin tray

The idea for aubergine roses came from a video posted on social media, making a sweet version out of sliced apples. I made this version myself, but when doing so, thought that this idea could easily be used to make a savoury version – hence the creation of this dish. Roll out the pre-rolled puff pastry on a floured surface and cut along the pastry (horizontally) making four separatestrips of equal width.

Take 1-2 teaspoons of tapenade and spread evenly across each strip of pastry (and to just before the ends of the pastry).

Then sprinkle the pastry with the grated cheese and season (be easy on the salt as tapenade is quite salty).

 

Roses 1 Roses 3

With a vegetable peeler, make ribbons of courgette by drawing the peeler across the length of the courgette, trying to get as much of the dark green outer on each ribbon as possible. Then, lay these across the top half of each pastry strip.

Fold up the bottom half of the pastry so the Courgette strips are tucked within the pasty, showing out of the top.

From whichever side is most convenient, start to roll the pastry tightly making sure all the courgette slices are tucked within the folds of pastry (this will create the petal effect when finished and cooked).

Continue to do this until all the pastry has been rolled up.

Place each 'rose' in a lightly greased cupcake/muffin tin and put in the oven (using the cooking instructions on the back of the pastry packet).

Serve individually as a starter, or two as a main course with a seasoned side salad or roasted vegetables.

Enjoy!

Claire Meredith, Head Chef at Tŵr Cymru Culture Towers, June 2016

Also from the Head Chef at Tŵr Cymru Culture Towers:

     

Salmon and king prawn lasagne, March 2016
Pesto, pistachio and puff pastry tart, September 2014
Roasted fennel and Welsh goat's cheese salad, September 2014
Blackberry Napoleon desert, September 2014
Pomme dauphinoise (made easy)
, September 2014
      Salmon and Thai fishcakes, June 2014
Artisan rice pudding with blackberry compote, March 2014

Coquille Saint-Jacques, March 2014
Salmon teriyaki with pumpkin seed crust, March 2014
Vegetable spring rolls, December 2013
Broad bean, wasabi and crème fraîche pâté, September 2013
Salmon ramen, September 2013
Carmarthen Canapés Caerfyrddin, June 2013
Apple and elderflower crumble, March 2013
Smoked salmon puff pastry parcels,
March 2013
The only Welsh cakes recipe you'll ever need, June 2012
Roast butternut squash, garlic and sweet chilli soup, March 2012

Cauliflower, roasted onion and Welsh cheddar soup, March 2012
Tiramisu, March 2012
Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011
Almond, cherry & Bourbon tart, September 2011
Chic party food ideas 3, June 2011
Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011
Almond, cherry & Bourbon tart, September 2011
Chic party food ideas 2, June 2011
The cupcake revolution, February 2011
Chic party food ideas, February 2011
Stylish party canapes, September 2009

 

cylchgrawn Cymru Culture magazine
Published by/Cyhoeddwyd gan:
Caregos Cyf., 2016


  

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