ESCALIVADA (ROAST VEGETABLES) WITH VARIOUS MEAT RECIPES

Escalivada is another traditional Catalan dish which is served mainly as a side dish for barbecued meats. It is basically made of roast whole capsicums, onions, eggplants and potatoes, then cooled and sliced and dressed with salt, pepper and olive oil. You can add a touch of vinegar if you like, but not too much. I have added my personal touch with a dressing with ingredients I love, but it's not a traditional dressing and don't have to use it if you prefer a more plain flavour.

INGREDIENTS:
3-4 red capsicums (or a variety or colours red, green and yellow)
2 medium eggplants
4 potatoes
2 onions

METHOD:
To make the escalivada, preheat oven at 180 C.
Wrap the whole onions and potatoes on aluminium foil and put on an oven tray covered with baking paper.
Rub the whole capsicums and eggplant with a bit of oil. Put on tray and bake in oven for about 30 minutes.

Turn vegetables over and put back in the oven for another 30 minutes.

Remove the capsicums and eggplants (check they are cooked) from the oven and put on a large bowl.

Check that the potatoes and onion are cooked by inserting a skewer. If they are, remove the aluminium foil and put them on a plate. Let them cool down a bit.

When ready to handle, peel the capsicums and the eggplants.

Peel the potatoes and the onions.

Cut the eggplants and the capsicums into small bits and slice the potatoes and onion thickly. Put them on a serving tray and cover with glad wrap.

Keep them at room temperature.
You can serve it next to meat, see below for ideas, or alone as an entrée. You can put different layers of vegetables in a round mould if you want to be a bit fancy.

Just decorate it with a bit of basil and then add a splash of olive oil and season with salt and pepper.

I added a splash of flavoured oils: garlic, chili and truffle and a bit of beetroot vinegar. It was lovely.

VARIATIONS:

Escalivada with Salsa
2 small tomatoes, finely chopped
6 gherkins, finely chopped
8 olives, deseeded and finely chopped
1 Tbsp capers
6 anchovy fillets, finely chopped
1/4 cup extra virgin olive oil

To make the tomato salsa, just mix all ingredients in a bowl. Set aside.

Pour over the escalivada and serve.

Escalivada with anchovies and goat cheese with Bagna Rotou dressing.

125g goat cheese, crumbed

a few anchovy fillets

Bagna Rotou dressing

8 basil leaves

4 anchovy fillets

1 small onion

1/4 cup extra-virgin olive oil

3 Tbsp vinegar

2 Tbsp parsley

Put the anchovy fillets and the crumbed cheese over the cooked veggies.

Put under a preheated 180°C for about 2-3 minutes.

Pour the dressing over and serve.

Moroccan Chicken

4 chicken thighs
2-3 Tbsp Moroccan spices
salt
olive oil

For the chicken, cut the chicken thighs into thick slices, add some salt and the Moroccan spices and mix well.

Put some oil in a frying pan. Add the chicken and fry until it's cooked through and it's nice and golden.

To serve, put some vegetables on a plate, dress with the tomato salsa and add some chicken. It's sooo delicious and healthy!!

Serves 2-4

Escalivada with pork with sage and halloumi filling

Make the escalivada as per recipe, but don't add any salsa. Just season with salt and pepper and then drizzle with olive oil.
To make the pork fillet with halloumi, please click here to see the recipe. It's just so yummy!!

Comments

TOMATO CARPACCIO WITH SPRING ONION & GINGER SALSA

There is only one trick to this salad: the tomatoes must be ripe! The rest is easy and it is so delicious, you will want to make it many times. It would be a fantastic side dish to accompany any recipe. It is exceptionally good. INGREDIENTS 3cm piece of ginger, peeled and roughly chopped 3 spring onions, very finely sliced 40ml sunflower or olive oil 2 tsp good quality sherry vinegar 400g (beef) tomatoes (2-3 depending on size) sliced 2mm thick 1 small green chilli, deseeded and finely chopped 1 1/2 Tbsp finely shredded coriander 1 Tbsp olive oil flaked sea salt METHOD: Put the ginger and 1/2 teaspoon of flaked salt into a pestle and mortar and crush to a fine paste. Transfer to a bowl with the spring onions and stir to combine. Put the oil into a small pan and place on a low heat until just warm: you don't want it to heat too much. Pour over the spring onions and add 1 teaspoon of vinegar. Stir together and set aside. Chop the chili and shred the

SLOW-BAKED LAMB SHOULDER

This is a lamb recipe that is so delicious you are going to make it more than once. A favourite of friends and family. I like to accompany with a couscous salad with feta and almonds and a yoghurt and bean dip . Recipes in this blog. INGREDIENTS 1.8 - 2.2 kg lamb shoulder, with or without the bone 2 tsp sea salt flakes 8 cloves garlic, roughly chopped 6 sprigs rosemary, stripped and leaves chopped 1 Tbsp black peppercorns 100ml extra virgin olive oil zest and juice of 1 lemon 3 Tbsp dried oregano 100ml white wine vinegar METHOD: Preheat the oven to 150°C (fan-forced). Trim extra fat from lamb. If you using a shoulder with the bone, make small incisions on the skin. Grind the salt, garlic, rosemary and peppercorns in a mortar and pestle or small food processor. Add the olive oil, lemon zest and juice and dried oregano. If using a boned shoulder, open out the lamb. Massage the marinade into the lamb. Make sure it goes into the small incisions. Place t

TOFU MEATBALL KORMA

Tonight's meal is the Ottolenghi's Korma Feast. Gosh it was delicious 😋 ! I have been super tired with work and haven't felt much like cooking. We have not been eating very well in the last couple of weeks.... But tonight we really had a great meal even though I had to spend hours in the kitchen 🙄 . But it was worth it 😁 . Tofu meatball korma & Spicy berbere ratatouille with Olive oil flatbreads . All made from scratch. Just superb! The tofu meatballs are just amazing. I have leftover tofu and will make a batch and freeze them for another day. I can eat them just with no sauce or any other sauce. They would be lovely with some tomato base sauce or any curry sauce. But even with a side vegetable dish or salad. My husband thought that they were made with mince meat!! Yum yum! Ingredients ½ red onion, thinly sliced (60g) 2 tbsp lemon juice 40g cashews 20g blanched almonds 6 cardamom pods, shells discarded and seeds removed 2 tsp cumin seeds 2 tsp coriander seeds

THE BEST ONION GRATIN

I love this recipe. I have to stop myself for not eating more than I need. It goes really well as part of a baked dinner. When you try it, you'd want to make it again and again. 😍😋💚 Ingredients 4 medium red onions, peeled and quartered olive oil sea salt & freshly ground black pepper 8 sprigs of fresh thyme, leaves picked 2 cloves of garlic, peeled and sliced a small wineglass of white wine 4 Tbsp crème fraîche 50g gruyère cheese, grated 50g parmesan cheese, grated Preparation Preheat the oven to 200°C. Break the onion quarters apart to give you little 'petals'. Place these in an earthenware oven dish. Drizzle with a couple of glugs of olive oil and a pinch of salt and pepper, and toss in your thyme and garlic. Mix up well, add your white wine. Cover with a double layer of tinfoil, wrap tightly and place in the preheated oven. Bake for 45 minutes, then remove the dish from the oven, take the tinfoil off and pop the dish back in the ove

ROAST CABBAGE WITH PECORINO

This is the first time I cooked this recipe and it is amazing!! We had leftovers and served warmed the following day for lunch with family members and they all wanted the recipe. It is just a very different way to eat cabbage and it is scrumptious. From Ottolenghi's cookbook 'Simple'. INGREDIENTS 120ml olive oil 2 lemons: finely grate the zest to get 2 Tbsp + 1 Tbsp lemon juice 2 garlic cloves, crushed 1 cabbage (sweetheart, pointed cabbage or other), cut lengthways into eighths a small handful of parsley or tarragon leaves, roughly chopped 30g of pecorino or parmesan cheese, shaved salt and black pepper METHOD: Preheat oven to 220°C. In a small bowl or jar, whisk together the oil, lemon zest, garlic, 1/4 tsp salt and a good grind of pepper. Set aside 2 Tbsp. Arrange the cabbage on a parchment-lined tray and brush with the oil mixture. Roast for 20-25 minutes, until the edges are crisp and golden-brown. Transfer the c

HOMECOOKING WITH TERESA

Search This Blog