Pea Moulds With Aubergine Mousseline recipe
ingredients
3 1/2 oz (100 g) frozen peas
1 small shallot, finely chopped
butter
2 basil leaves
5 fl oz (150 ml) chicken stock
2 egg yolks
2 whole eggs
5 fl oz (150 ml) double cream
5 fl oz (150 ml) milk
1 1/2 oz (40 g) grated Parmesan cheese
nutmeg
salt and pepper
1 small shallot, finely chopped
butter
2 basil leaves
5 fl oz (150 ml) chicken stock
2 egg yolks
2 whole eggs
5 fl oz (150 ml) double cream
5 fl oz (150 ml) milk
1 1/2 oz (40 g) grated Parmesan cheese
nutmeg
salt and pepper
For the aubergine mousseline:
2 medium-sized aubergines (approx. 1 1/4 lb (600 g) total weight)
2 large ripe tomatoes, skinned and seeded
6 basil leaves
2 tbsp lemon juice
6 tbsp olive oil
1/2 clove garlic, peeled
1/2 dried chilli pepper, seeds and stalk removed
salt and pepper
2 large ripe tomatoes, skinned and seeded
6 basil leaves
2 tbsp lemon juice
6 tbsp olive oil
1/2 clove garlic, peeled
1/2 dried chilli pepper, seeds and stalk removed
salt and pepper
Garnish with:
sprigs of basil
Serve with:
French Beans with Crispy Bacon
method
1. Preheat the oven to 400°F (200°C) mark 6; bake the whole aubergines just as they are for 25 - 30 minutes, turning them half way through this time.
2. Make the green pea moulds: sweat the chopped shallot in 1/2 oz (15 g) butter for 10 minutes in a heavy-bottomed saucepan, then add the peas, basil and the stock. Cover and simmer gently for about 25 minutes or until the peas are very tender, stirring and adding a little more stock now and then. Add a little salt and pepper and continue cooking over a slightly higher heat while stirring to allow all the liquid to evaporate.
3. Put the contents of the saucepan through a vegetable mill with the fine-gauge disc fitted, collecting the puree in a large bowl.
4. When the aubergines have finished cooking, take them out of the oven and leave to cool completely. Lower the oven to 350°F (180°C) mark 6.
5. Grease four 7 fl oz (200 ml) timbale moulds or ramekin dishes with butter (or use six 4 1/2 fl oz (140 ml) ones) and bring plenty of water to the boil in the kettle.
6. Beat the 2 egg yolks briefly with the whole eggs, a pinch each of salt, pepper and nutmeg. Lightly beat in the cream, milk, pureed peas and cheese. Add a little more salt and pepper to taste and pour into the moulds; the mixture should come close to their rims. Place them carefully in a roasting tin and pour sufficient boiling water into the pan to come two-thirds of the way up the sides of the moulds. Cook in the oven for 30 minutes.
7. While they are cooking, make the sauce. Peel the aubergines, cut lengthwise into quarters, scoop out the central seed-bearing section if there are any seeds discernible and cut the remaining flesh into small pieces. Place these in the food processor or blender with the coarsely chopped tomatoes, 6 basil leaves, the lemon juice, a generous pinch of salt and plenty of freshly ground pepper, the olive oil, garlic and crumbled chilli pepper. Process at high speed until very smooth and creamy. Pour this thick sauce into a bowl.
8. When the moulds have had 30 minutes in the oven, take them out and leave to stand for 5 minutes before you run the point of a sharp knife round the inside of the moulds to loosen. Turn out on to hot plates, spoon some of the aubergine sauce to one side and garnish each serving with a sprig of basil.
2. Make the green pea moulds: sweat the chopped shallot in 1/2 oz (15 g) butter for 10 minutes in a heavy-bottomed saucepan, then add the peas, basil and the stock. Cover and simmer gently for about 25 minutes or until the peas are very tender, stirring and adding a little more stock now and then. Add a little salt and pepper and continue cooking over a slightly higher heat while stirring to allow all the liquid to evaporate.
3. Put the contents of the saucepan through a vegetable mill with the fine-gauge disc fitted, collecting the puree in a large bowl.
4. When the aubergines have finished cooking, take them out of the oven and leave to cool completely. Lower the oven to 350°F (180°C) mark 6.
5. Grease four 7 fl oz (200 ml) timbale moulds or ramekin dishes with butter (or use six 4 1/2 fl oz (140 ml) ones) and bring plenty of water to the boil in the kettle.
6. Beat the 2 egg yolks briefly with the whole eggs, a pinch each of salt, pepper and nutmeg. Lightly beat in the cream, milk, pureed peas and cheese. Add a little more salt and pepper to taste and pour into the moulds; the mixture should come close to their rims. Place them carefully in a roasting tin and pour sufficient boiling water into the pan to come two-thirds of the way up the sides of the moulds. Cook in the oven for 30 minutes.
7. While they are cooking, make the sauce. Peel the aubergines, cut lengthwise into quarters, scoop out the central seed-bearing section if there are any seeds discernible and cut the remaining flesh into small pieces. Place these in the food processor or blender with the coarsely chopped tomatoes, 6 basil leaves, the lemon juice, a generous pinch of salt and plenty of freshly ground pepper, the olive oil, garlic and crumbled chilli pepper. Process at high speed until very smooth and creamy. Pour this thick sauce into a bowl.
8. When the moulds have had 30 minutes in the oven, take them out and leave to stand for 5 minutes before you run the point of a sharp knife round the inside of the moulds to loosen. Turn out on to hot plates, spoon some of the aubergine sauce to one side and garnish each serving with a sprig of basil.
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