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AWT's Mediterranean Vegetable Koulibiac

Submitted by jeni 11 June 2009

with a simple salad

 
 
 
 

Ingredients

50g/2oz butter 15ml/1tbsp olive oil , 1 medium onion chopped finely 5ml/1tsp soft thyme leaves , 2 cloves of garlic chopped finely 110g/4oz risotto rice , about 700ml/1¼pt vegetable stock 15ml/1tbsp chopped flat-leaf parsley , 5ml/1tsp chopped fresh oregano 15ml/1tbsp torn basil leaves , 25g/1oz freshly grated parmesan freshly ground black pepper ,, Koulibiac , 20 large basil leaves torn 1 red chilli deseeded and chopped finely , 2 cloves of garlic chopped finely 15ml/1tbsp balsamic vinegar , 90ml/6tbsp extra virgin olive oil 3 small red peppers , 2 small yellow peppers 1 small aubergine sliced thinly , 2 small courgettes sliced thinly lengthways 2x375g/13oz packets puff pastry thawed , 30ml/2tbsp sun-dried tomato paste 2x150g/5oz packet mozzarella cheese sliced , 30ml/2tbsp green pesto 260g/9oz jar sun-dried tomatoes drained well , 1 egg beaten to glaze sea salt and freshly ground black pepper

Method

1. To make risotto, melt 25g/1oz butter in a non-stick pan with
olive oil.
2. Sweat onion, thyme and garlic until soft but not brown. Add rice and
cook for 2 minutes. Add 1 ladle of stock and stir until rice has absorbed
it before adding the next ladle. Continue to add ladles of stock,
stirring, until rice is cooked.
3. Add herbs and stir.
5. Add remaining butter and parmesan cheese. Adjust seasoning and remove
to a bowl to cool.
6. To make the Koulibiac, preheat grill.
7. Tear 12 basil leaves and put in a shallow, non-metal dish with chilli,
garlic, vinegar and 75ml/5tbsp oil.
8. Grill peppers for 20-30 minutes, turning occasionally, until well
charred. Cool, remove skins and cut in quarters, discarding seeds.
8. Add peppers to chilli mixture.
9. Heat griddle pan. Brush aubergine and courgette slices with remaining
oil. Cook in batches for 2-3 minutes, turning once, until just tender.
Cool slightly and add to chilli mixture.
9. Mix well and leave to marinate, preferably overnight.
10. Preheat oven to 190C/375F/Gas 5.
11. Drain off any excess marinade and pat dry.
12. Trim one sheet of pastry by cutting 2.5cm/1in strips off one long and
one short side to leave a rectangle 30x20cm/12x8in. Put on a
parchment-lined baking tray.
13. Spread with olive or sun-dried tomato paste to within 2.5cm/1in of
sides. Spoon on cooled risotto and spread evenly. Add a layer of
aubergines then mozzarella, seasoning, pesto, sun-dried tomatoes,
remaining basil, courgettes and peppers.
14. Dampen edges of pastry.
15. Take second sheet of pastry and, starting 2.5cm/1in in from one of the
short edges, run a lattice cutter along the centre, pushing down firmly
and finishing about 2.5cm/1in from the other short edge. Carefully lift
pastry and open out the lattice. Place over the layered vegetables. Press
edges together and trim away excess pastry.
16. Seal edges with a fork, glaze with egg and sprinkle with salt.
17. Bake for 35-40 minutes until pastry is risen and golden.
18. Cool slightly and slice.

Recipe images are not uploaded yet.

 
 

Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.

 

 




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