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Chef Mark Jensen Bag Tomato Date 051206c Recipe Roasted

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Chef Mark Jensen Bag Tomato Date 051206c Recipe Roasted Powered By Docstoc
					                        Chef: Mark Jensen
                        Bag: Tomato
                        Date: 051206c




Recipe: Roasted vegetable and buffalo mozzarella stack

SALAD

Ingredients:                                Method:
½ small red onion, sliced thickly             1. Toss vegetables and oil in a small bowl. Cook
2 thick slices eggplant                          vegetables in a heated oiled grill pan until
½ small yellow capsicum, halved                  browned lightly and tender.
1 tablespoon olive oil                        2. Meanwhile, make pesto.
100g buffalo mozzarella, sliced thickly       3. Layer vegetables, cheese and pesto on a
Pesto                                            serving plate, finishing with a large dollop of
¼ cup fresh flat-leaf parsley leaves             pesto.
¼ cup fresh basil leaves                      Pesto Blend or process ingredients until smooth.
1 anchovy
1 tablespoon almond meal
1 tablespoon lemon juice
2 teaspoons olive oil
1 teaspoon baby capers

				
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posted:3/16/2013
language:English
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