The Socca, Spicy Tomato Coulis, Roasted Vegetables, Fresh Herb Salad and Pesto
- 200g chickpea flour
- 70g parmesan cheese
- 20g fresh garlic
- 10g honey
- 100g fresh basil
- 100g water
- 30g olive oil
- 100g fresh tomato
- 25g sherry vinegar
- 30g fennel
- 30g eggplant
- 50g red and yellow pepper
- 20g red onion
- 50g pine nut (toasted)
- 20g zucchini
For making the Socca:
- Mix chickpea flour with water. Season with salt and pepper as desired.
- Heat up a non-stick pan and add olive oil. When the oil is hot, pour socca batter into the pan using with a ladle. Make sure that the Socca is the size of a medium crepe. Next, spread 40g of parmesan cheese on top.
- Pan-fry Socca for two minutes using low heat and flip it over to fry for one more minute. Place it on a sheet of paper towel.
For preparing roasted vegetables:
- Take a sheet tray from your oven and lay a sheet of aluminum foil on it. Spread some olive oil, salt and pepper all over the surface. Preheat your oven on grill position or at 160 degree Celsius.
- Slice fennels length wise and cut the zucchini into wedges. Place fennels and zucchinis next to each other on the same tray while keeping some space between them. Season lightly with olive oil, salt and pepper. Use "Breeze" spice blend for the fennels and “Luberon” for the zucchinis. Grill fennels and zucchinis in the oven for approximately 5 minutes until they cooked to a nice, blond colour so that they are firm and crunchy.
- Peel red and yellow capsicums and remove the seeds. Cut capsicum into rectangles and cook them very slowly over low heat with olive oil. Add the spice blend "Marakesh" until they get soft.
- Cut eggplant into half (lengthwise) and slice it into 5mm thick.
- Heat up a non-stick pan and add 3 tablespoons of olive oil. When the oil is hot, throw in the eggplant slices. Season with salt and pepper before searing them on both sides until they are cooked to a nice, blond colour so that the eggplant remains firm. Next, add honey.
- Keep stirring the pan for an even caramelisation and deglaze with sherry vinegar.
- Once cooked, place all the vegetables on a platter at room temperature.
For making spicy tomato coulis:
- Dice tomatoes and onions. Mix them with all the trimmings from the leftover vegetables used in previous step. Gently suet all ingredients using 2 tablespoons of olive oil and 1 teaspoon of butter until they become tender.
- Add 1 tablespoon of the spice blend "Izzac" and deglazed with 1 tablespoon of sherry vinegar.
- Cover the mixture with water. Let it cook until the garnish becomes tender.
- Using a table blender or a hand blender, blend garnish from step 3 into a paste and add seasoning as preferred.
For making basil pesto:
- Blanch basil leaves in boiling water for 3 minutes and soak it in a bowl of iced water. Remove basil leaves and dry them on a sheet of paper towel.
- In a table blender, add 5 tablespoons of olive oil, pine nuts, the remaining parmesan cheese and one peeled clover of garlic. Blend until all the components are emulsified and smooth.
- Warm up the Socca for 2 minutes in the oven.
- Next, place it in the centre of a plate. Using a spoon, spread spicy tomato coulis all over the socca.
- At the edges of the socca, top with the cooked vegetables such that they resemble a crown.
- In the centre, you can add a big handful of mixed green salad, seasoned with a light lemon dressing.
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