Side Dishes – Vegetables

Asparagus Hollandaise

asparagus8 spears
Salted water 
White wine vinegarSplash
onion¼
butter250g / 9oz
Eggs4

Peel and trim asparagus. Clarify butter. Separate the eggs – you only need yolks. Boil the asparagus for 2 minutes. Reduce vinegar and onion to a syrup. Clarify butter. Add reduction to yolks. Whisk over boiled water to froth. Slowly add the butter and whisk to a sauce. Serve with asparagus.

Aubergine Parmigiani (per person)

aubergine½ large or
onion1/8
celery1/8 stick
red pepper½
Green pepper½
tomatoes4 cherry
eggs½
Olive oil1 tablespoon
parmesan1 tablespoon

Chop the onions, celery and peppers. Dice the tomato. Halve the aubergine. Scoop out the flesh, being careful not to break into the shell. Warm the oil. Add the onion and cook for 5 minutes. Add the aubergine, celery and tomato and cook for 15 minutes. Remove the pan from the heat and stir in the egg. Fold the mixture into the shells. Sprinkle with grated parmesan. Place in oven at Gas mark 4.

Puy Lentils

Puy lentils60g /’ 2oz
onion1/4
Wine½ glass
stock¼ pt

Chop the onion. Place all the ingredients in a pan and cook till soft.

Skirlie 

butter60g / 2oz
onion1 medium
Rolled oatmeal60g / 2oz
Chicken/veg stock112ml / ¼ pt

Slice onions. Sweat in the butter until soft. Add the oatmeal for 2 minutes then the hot stock. Mix together.

Slow Roasted Tomato

Tomato1
ChilliTo taste
GarlicTo taste
Salt and pepperTo taste
Caster sugarPinch
ThymeSprinkle of leaf
Soya sauceSplash
Vegetable oilDrop

Finely chop garlic and chilli. De-core and half tomato. Put all of the above ingredients on the tomato. Place on lightly greased, grease proof paper or silicon mat. Bake in the oven at 120 deg C for 90-120 minutes.

Tomato Confit (serves 4)

Cherry tomatoes1 punnet
Thyme1 sprig
Olive oil1/4 pt
garlic1 clove small

Smash the garlic. Put the oil in a pan along with the herbs. Cook on a low heat for 10 minutes. Put the tomatoes in an oven-proof dish and pack close together. Pour the oil over the tomatoes. Sprinkle with Maldon sea salt. Cover with foil shiny side down. Cook in oven at 180-190deg for 8 minutes.

Author: Brian Hannan

I am a published author of books about film - over a dozen to my name, the latest being "When Women Ruled Hollywood." As the title of the blog suggests, this is a site devoted to movies of the 1960s but since I go to the movies twice a week - an old-fashioned double-bill of my own choosing - I might occasionally slip in a review of a contemporary picture.

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