Meg's mystic medley

Yield: 2 servings

Measure Ingredient
115 grams Plain flour; plus extra for
\N \N ; dusting
3½ tablespoon Vegetable oil
½ \N Lemon; juice of
¼ teaspoon Paprika
125 grams Organic tagliatelle
1 \N White onion; chopped
55 grams Cashew nuts
1 teaspoon Grated fresh ginger
225 grams Button mushrooms; sliced
125 millilitres Soya cream
200 millilitres Vegetable stock
2 tablespoons Olive oil
1 \N Pinches ground ginger
1 \N Pinches turmeric
1 \N Pinches cinnamon
1 \N Aubergine; cut lengthways into
\N \N ; 5mm thick slices
1 \N Avocado
1 dash Tabasco
1 \N Lime; juice of
1 \N Tomato; seeded and diced
1 tablespoon Chopped; fresh coriander
1 tablespoon Chopped; fresh mint
1 tablespoon Chopped; fresh parsley
\N \N Salt and pepper
1 \N Sprig fresh dill; to garnish

Preheat oven to 200c/400f/Gas 6, and grease a baking sheet.

1 Place the flour in a food processor, add 2½ tbsp vegetable oil, the lemon juice, 2 tbsp water and a pinch of salt. Process until a dough is formed.

2 Remove the dough from the processor, dust with a little extra flour then roll out between two sheets of plastic film to a thickness of about 3-4mm.

3 Remove the top sheet of plastic film, then using a small star-shaped cutter, cut out 12 stars from the pastry. Sprinkle with paprika then place on a baking sheet and bake for about 8-10 minutes or until golden.

4 Cook the pasta in a pan of boiling water, according to the packet instructions. When cooked, drain. Heat 1 tbsp vegetable oil in a frying pan, add half the chopped onion and cook for a couple of minutes.

5 Add the cashew nuts, grated ginger and the mushrooms and cook until the mushrooms have softened. Add the Soya cream and the vegetable stock, bring to a simmer and cook for 2-3 minutes. Season.

6 Heat a griddle pan. Mix the olive oil, ground ginger, turmeric and cinnamon. Brush the mixture onto both sides of the aubergine slices. Add the aubergine to the pan and cook for about 4-6 minutes until browned and tender, turning over halfway through cooking.

7 To make the guacamole: Remove the skin and stone from the avocado and place the flesh in a bowl. Add the Tabasco, lime juice, half the tomato, half the remaining onion and 1 tbsp chopped coriander. Mash with a fork then season to taste.

8 Mix the remaining onion and tomato and chopped mint, sprinkle on top of the aubergine slices and arrange on a serving plate. Serve the pasta in a large bowl, sprinkle with chopped parsley then pour over the mushroom sauce. Serve the guacamole in a small bowl, arrange the pastry stars around the edge of the dish and garnish with dill sprigs.

Converted by MC_Buster.

NOTES : Chef - Patrick Anthony with Mystic Meg Recipe by: Celebrity Ready Steady Cook Converted by MM_Buster v2.0l.

Similar recipes