Recipe of the Week

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7 March

Grilled Haloumi, Falafel and Caper Lime Dressing

Other Recipes:

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.

Serves 6

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 cloves
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.

Serves 6

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
Salt
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 5 minutes.

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.

Serves 6