Potato salad

2 kg	New potatoes (cooked & quartered)
300 ml	Mayonnaise
100 ml	Milk
5 sprigs	Tarragon (picked & chopped)
½ bunch	Parsley (chiffonade)
4 bunches	Spring onions (sliced)
Dash	Lemon juice
	Seasoning
2 pinches	Smoked paprika

Method

1.      In a large bowl whisk the milk into the mayonnaise.

2.      Fold through the herbs & Spring onions.

Mix through the potatoes & season with salt, pepper, paprika & lemon juice

Coleslaw

Ingredients

1	White cabbage (shredded)
8	Carrots (grated)
2 bunches	Spring onions (sliced)
2 tbsp	Salt
4 tbsp	Sugar
4 tbsp	Tarragon vinegar
1 bunch	Tarragon
650 ml	Crème fraiche
850 ml	Mayonnaise

Method

1.      Mix the cabbage, carrots, salt & sugar & leave to weep for 30 mins.

2.      Remove any excess liquid.

3.      Add the remaining ingredients & mix

4.      Adjust the seasoning.

Smokey aubergine salad

3	Aubergines (grilled, skinned & diced)
1 tbsp	Currents
50 ml	Sherry
2 tbsp	Pine nuts (toasted)
1	Red onion ( fine diced)
1 clove	Garlic (crushed)
2	Tomatoes (de-seeded & diced)
1	Lemon (juiced)
½ tsp	Sumac
1 tbsp	Oregano leaves (roughly chiffonade)
2 tbsp	Parsley leaves (roughly chiffonade)
80 ml	Olive oil
	Seasoning

Method

1.      Soak the currents in the sherry for 10 mins.

2.      Sauté the onion in a little pumace oil until soft & translucent.

3.      Add to the aubergine.

4.      Mix together the crushed garlic & lemon juice then add to the aubergine.

5.      Sprinkle on the sumac, then the olive oil mix gently making sure the aubergine stay in tact, then rest for 5 mins.

6.      Strain the currents & add to the aubergine with the remaining ingredients then adjust the seasoning.

7.       

Aubergine pilaf

1.5kg	Aubergines
270 ml	Olive oil
3 medium	Onions (fine diced)
9 tbsp	Pine nuts
600g	Long grain rice (not easy cook)
6	Tomatoes (concasse, seeds in)
4½ tsp	Sugar
6 tbsp	Currants or raisins
3 tsp	Ground cinnamon
1½ tsp	Allspice (toasted ground)
12 tbsp	Dill (chopped)

Method

1.      Peel the aubergines & cut into 2.5cm dice.

2.      Place the aubergines on tin foil on a baking tray, sprinkle with salt & cover with enough olive oil to coat the aubergines thoroughly, place in an oven at the highest temperature & toast until soft & golden about 15 mins.

3.      Sauté the onion in plenty of olive oil until soft & golden brown.

4.      Add the pine nuts & when they begin to brown add the rice & stir until the rice is well coated with oil.

5.      Add the tomatoes & sugar & simmer for 5 mins.

6.      Pour in the raisins & 1.5 lt water, lightly season & add the spices & stir gently.

7.      Cook covered over a low heat until the liquid is absorbed & the rice is tender.

8.      Stir in more olive oil & the dill, very gently fold in the aubergines & serve cold.

Roulade of Red Peppers and Aubergines

8 red peppers (roasted & skinned)

6 large aubergines (sliced lengthways)

2 bunches basil (picked)

6 cloves garlic (fine sliced)

200 ml olive oil

150 ml balsamic vinegar

Method

1.      Brown the aubergines in the olive oil, then pat dry in a tea towel.

2.      Lightly brown the garlic in the same pan.

3.      Lay several layers of cling film on top of each other.

4.      Place a layer of aubergine leaving space around every edge.

5.      Place a layer of peppers on top of the aubergine, season.

6.      Tear some of the basil on top & sprinkle with balsamic vinegar.

7.      Repeat this process until all the peppers, aubergine & basil has been used up.

8.      Tightly roll up into a sausage shape & tie at the ends.

9.      Leave for a few hrs or overnight to set up in the fridge before cutting.

Artichoke & aubergine hash

4	Aubergines
12 tbsp	Olive oil
	Salt
	Black pepper
1.4 kg	Potato (peeled)
4 tbsp	Thyme leaves
6 cups	Baby artichokes (cooked & sliced)
8	Tomatoes (concasse)
4 tsp	Garlic (crushed)
4 tbsp	Parsley (chopped)

Method

1.      Slice the aubergine in half lengthways &

2.      Drizzle evenly with 2 tbsp of olive oil & season with ½ tsp of the salt & pepper.

3.      Grill on the char grill until half cooked, remove from the grill & cool before dicing into large cubes.

4.      Cut the potato n half lengthways, cut each half again lengthways to make 4 long quarters.

5.      Cut across the quarters making ¼ inch slices.

6.      Place the potato slices in pot of cold water with some salt, bring to the boil, turn down to a simmer & cook until tender.

7.      Drain the potatoes in a colander.

8.      Heat the remaining olive oil in a frying pan over a medium flame, add the potatoes & lightly brown, add the thyme leaves & cook for a minute to release the flavour.

9.      Combine the artichokes & aubergine with the potato, heat through over a high flame.

10.    Add the tomatoes, garlic & cook for 2 mins longer.

11.    Check the seasoning & add the chopped parsley.