Recipe of the Week
We email out a recipe every week (or so), if you would
like to receive this by email, please send us an email with the word "recipe"
in the subject line and we'll add you to the database.
Falafel and Caper Lime Dressing
Baked Fish "En Papillote" with Fennel and Preserved Lemons
Try to buy fish on the bone - this will keep the fish moist
while cooking. Cooking fish en papillote (in a paper bag) works well with
fragrant spices and flavours, in this recipe I've used fennel and lemon.
When you snipe the bags open to serve, the smell of fennel and lemon will
fill the room.
6 x 30cm square pieces of greaseproof paper
6 x 30 cm square pieces of tinfoil
1 red onion, chopped
2 cloves garlic, chopped
2 fennel bulbs, sliced lengthways
100 ml olive oil
6 x 150 gm pieces firm white fish
Salt and Pepper
3 Roma tomatoes
2 Tablespoons rind from preserved lemons
3 sprigs of thyme
100 ml dry white wine
100 ml fish stock
1. pre-heat oven to 200oC
2. Lay a piece of tinfoil on each of the 6 pieces of greaseproof.
Fold in half and re-open.
3. Sweat the onions, garlic and sliced fennel bulb in olive
oil until soft.
4. Divide the onion and fennel mixture between the 6 pieces
of paper. Top with a fish fillet and season with salt and pepper.
5. Slice the tomatoes and place 3 slices on top of each
piece of fish. Sprinkle with the preserved lemon rind, and top with half
a sprig of thyme.
6. Fold the paper in half and seal the edges most of the
way around by folding the edges a small piece at a time over each other.
Pour in some fish stock and white wine into each paper bag. Seal the rest
of the way around and place on a baking tray.
7. Bake in an oven pre-heated to 200oC for 15-20 minutes.
They will start to inflate because of the steam being produced inside.
TO SERVE: Have all your side dishes ready at the table,
and serve the papillotes last. Snipe the bags open at the table and serve
as is in the bag.
Papillote of Summer Fruits with Vanilla Bean Ice-Cream
This is a popular dessert in summer at Zibibbo. Once one
is ordered and the bag is opened in the restaurant, the smell of fruit
is infectious and we'll sell them all night. This recipe also works well
with mixed winter fruits.
6 x 30cm lengths of tinfoil
6 x 30cm lengths of baking paper
2 Cups mixed berries
The following fruit, stones removed (if applicable) and cut onto wedges:
2 peaches 2 nectarines 2 apricots 2 kiwifruit ½ pineapple 2 pears 2 mangos
6 star anise
6 cinnamon quills
6 ladies finger sponge biscuits
3 C sugar syrup
1 Cup white wine
Vanilla ice-cream to serve
1. To make each bag for the papillote, place one piece of
baking paper on top of a piece of tinfoil, and cut a large circle. This
is the bag that will be folded around the fruit.
2. Mix all the fruit together and divide amongst 6 bags.
Place one piece of each of the spices and one sponge finger in each bag
3. Fold each bag in half to make a half moon shape. Fold
the edges over twice to seal, leaving a 1 inch gap at one end.
4. Mix the stock syrup and white wine together. Pour about
half a cup into each bag and fold to seal the end.
5. Place the bags on an oven-tray and bake at 250oC for
12 - 15 minutes
TO SERVE: Remove from the oven and serve the bags immediately,
directly to the table on hot plates. Serve with vanilla ice-cream. The
best way to eat these, is to cut a hole in the bag and throw the ice-cream
in to melt through the fruit.
GRILLED SICILIAN CAPONATA
This is a great accompaniment to barbequed food in the
summer when peppers are in season and cheap to buy. Cook the peppers three
quarters through, to keep a bit of crunch
2 medium aubergines, cut into 2 cm cubes
3-4 tablespoons extra virgin olive oil, plus extra for drizzling
1 red onion, finely chopped
1 white onion, finely chopped
2 zucchini, cut into 2 cm cubes
2 celery sticks, roughly chopped
2 chopped red peppers, seeds removed
Flaky sea salt and freshly ground black pepper
100 gm green olives, pitted and cut in half
3 tablespoons small capers, drained and chopped
30 ml white balsamic vinegar
1 tablespoons castor sugar
2 tablespoons flat leaf parsley, roughly chopped
1. Sprinkle the aubergines with salt and leave to drain
in a colander for 30 minutes
2. Heat some of the olive oil on the BBQ and brown the aubergine
on a moderate heat for 10 minutes until golden brown and cooked through.
When cooked, set aside and allow to cool to room temperature
3. Heat the remaining olive oil and grill the red and white
onion along with the zucchini, celery and red peppers. Season with flaky
sea salt and freshly ground black pepper. Add the olives and cook for
4. Place the cooled aubergine and the capers in a large
bowl and add the white balsamic vinegar and sugar. Add the grilled vegetables
to this while they are hot. Add the flat parsley and mix together
5. Drizzle with extra virgin olive oil and serve either
hot or cold.