Marinated, roasted & charred vegetables

Posted by the forum company chefs on 14 December 2018 14:45:14 CAT

 

charred peppers-01

 MARINATED & ROAST VEGETABLES

Balsamic, rosemary & roast garlic mushrooms
400ml x Balsamic
30g x Rosemary
1.5kg x Brown Mushrooms
10g x Crushed Garlic
100ml x Olive oil
6g x Salt
5g x Pepper

1. Marinate Mushrooms in the balsamic and add the rosemary, allow to marinate for 6 hours.
2. Place the olive oil in a large saucepan and place your strained mushrooms into the saucepan and fry.
3. Add the garlic and allow the garlic to brown just a little.
4. Season with the salt and pepper.
5. Remove from the pan and serve hot.


CHARRED VEGETABLES


Baby marrow: yield : 10
1.2kg x Baby marrow/ zucchini
70ml x Olive oil
4g x Salt
2g x Pepper

1. Slice Zucchini and coat with the olive oil. Season and roast until al dente not soft, charr over an open flame until there is visible lines of the grill but not burned.


Peppers: 10 portions
650g x Red pepper
650g x Yellow pepper
650g x Green Pepper
100ml x Olive oil
6g x Salt
3g x Pepper

1. Clean (Removing top and the seeds) and rub with olive oil, season and charr over and open flame until visible charr lines can be seen, remove and roast till soft.
2. Remove from the oven and slice into desired shapes and sizes

Brinjals: 10 portions
1.2kg x Brinjals/ eggplant
80ml x Olive oil
6g x Salt
3g xPepper


1. Slice Brinjal into slices, coat in oil and season roast at 180 c until soft but not overcooked, charr over an open flame and serve once visible char lines are clear.


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