Hot from the Oven
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Have you ever wondered how most restaurants get their garlic bread to stay so crispy? It's easy! Before toasting it, they spread each piece of bread with a mixture of olive oil and garlic. It's their little secret for that trendy, flavourful, crispy Bruschetta.
What You'll Need
3/4 cup olive oil
2 garlic cloves /pulp/
1 (16-ounce) loaf Italian or French bread, cut into 1-inch slices
10 plum tomatoes, chopped
1/4 cup chopped fresh basil
1/2 small red onion, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
What to Do
Preheat oven to 200 degrees C In a small bowl, combine the olive oil and 1 garlic pulp ; mix well and brush over bread slices. Place on a baking sheet and bake 8 to 10 minutes, or until golden on both sides.
In a large bowl, combine remaining 1/2 cup olive oil and 1 teaspoon garlic pulp, and the remaining ingredients; mix well. Spoon over toasted bread slices, and serve.
By baking this in a really hot oven, the bread gets crispy on the outside and stays tender on the inside.
Grilled aubergine tabbouleh
Prep: 15 mins
Cook: 10 mins
A vegan tabbouleh with all the flavours of summer. The coconut and tahini dressing adds a creamy, nutty element to this
2 tbsp garlic-infused oil
1 large aubergine , diced
½ cucumber , diced
200g cherry tomatoes , halved
small pack mint , roughly chopped
small pack parsley , roughly chopped
For the dressing
juice 1 lemon
5 tbsp coconut yogurt
2 tbsp tahini
1 tbsp maple syrup
Heat the oil in a frying pan over a medium-high heat and add the aubergine. Cook for 10 mins until soft and cooked through.
Meanwhile, put the couscous in a large bowl and pour over 200ml boiling water. Cover with cling film and leave to stand for 5-6 mins. Combine all the ingredients for the dressing and season to taste.
When the couscous has absorbed all the water, fluff it up with a fork. Season and stir in the cucumber, tomatoes and herbs. Add half the dressing and toss to coat. Scatter over the aubergine and drizzle over the rest of the dressing to serve.
Summer Salad of Grilled Tenderstem broccoli, caramelized Peaches & Goat's Cheese
With this recipe, you can almost feel the sun on your skin! Lovely, lively flavours that contrast nicely with Tenderstem® broccoli.
This simple salad is bursting with freshness and flavour. When it’s hot outside try using a barbeque instead of a griddle for a perfect al fresco dish!
Try with Frozen Tenderstem
200g Tenderstem broccoli, stems cut in half
3 ripe peaches, stone removed and cut in quarters
1 tbsp olive oil
100g baby spinach leaves
150g goats cheese log Saint Tola , cut into 1cm slices
Small bunch fresh basil, leaves picked and torn
Freshly ground black pepper and sea salt
For the dressing
4 tbsp extra virgin olive oil
2 tbsp good quality balsamic vinegar
1-2 slices Crusty ciabatta, per person
Pre-heat a griddle pan until smoking hot – this will take about 10 minutes.
In a medium bowl, toss the Tenderstem® broccoli and peach quarters in the olive oil and season with a little freshly ground black pepper and sea salt.
Cook the Tenderstem® broccoli and peaches on the hot griddle for about 5 minutes, turning a few times, until they are just tender and marked with griddle-lines.
Arrange the spinach leaves on a serving platter, top with the cooked Tenderstem broccoli and peaches and add the goat's cheese slices.
Sprinkle with the torn basil leaves and dress with a drizzle of extra virgin olive oil and balsamic vinegar. Serve immediately with plenty of crusty ciabatta to soak up the delicious juices.