Recipes: Wild mushroom,barley and squash ragout, pan fried coley with aubergine relish, flourless chocolate and hazelnut cake

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WILD MUSHROOM, BARLEY AND SQUASH RAGOUT

Serves 6

INGREDIENTS

250g barley, soaked overnight

500g mixed wild mushrooms, sliced

500g butternut squash, cut into chunks

3 cloves garlic

Juice of one lemon

2 tsb olive oil

Mixed herbs (parsley, tarragon, chives - 1 tsb of each)

METHOD

Simmer the barley in around 2 inches of water for 30 mins.

Roast the squash for 20 mins.

Flash fry the mushrooms and garlic in 2 tsb olive oil.

Drain barley and stir in lemon juice and herbs.

Add squash and mushrooms, check seasoning and serve .

PAN FRIED COLEY WITH AUBERGINE RELISH

Serves 6

INGREDIENTS

1 aubergine, cut into fingers

1 red onion, sliced

2 cloves garlic

2 tsb vegetable oil

100g vegetable stock

100g olive oil

1 tbs honey

1 tbs sugar

50ml white wine vinegar

METHOD

Fry aubergine in vegetable oil until coloured.

Add onion and garlic for 5 mins, stirring occasionally.

Add stock and cook until evaporated.

Stir in remaining ingredients, check seasoning.

Pan fry fish, skin side down, slowly until skin is crispy and flesh cooked partly through.

FLOURLESS CHOCOLATE AND HAZELNUT CAKE

INGREDIENTS:

350g chocolate

250g butter

300g sugar

100ml water

5 eggs

Hazelnuts, handful

Salt, pinch

METHOD:

Melt together the chocolate and butter then add to a sugar/water mix (200g sugar and 100ml water).

Beat together the eggs and 100g sugar and then add the chocolate mix.

Add a handful of hazelnuts, on top with a pinch of salt.

Cook for 45 mins, gas mark 2, 150C.

Richard Alexander is owner and head chef of Spoon cafe bistro, 6a Nicolson Street, 0131-557 4567, www.spooncafe.co.uk.