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    Friday, October 08, 2010

    Caponata - Island Style - Got Pimms Sussed.

    Mr Dale, cooling down in the Pool, with a fizzy, yummy Pimms

    First the Pimms
    I like it but usually find them too sweet.
    With these ingredients I reckon I have cracked it.
    Big handful of ice into the glass
    60 mls Pimms No 1 Cup
    Dash Cointreau
    Top with Bundaberg Ginger Beer

    Garnish with couple of slices cucumber
    and orange

    While we were having morning coffee and scone at Café Jireh, delightful little Café across the road from the airport in Rarotonga. I was flicking through a Delicious magazine (as you do) and came across this Jill Dupleix recipe for Caponata

    Sounded great and I had nearly all of the ingredients. Off to the local roadside store for the missing bits.
    The produce in Rarotonga is excellent.
    Copied it down on a credit Card slip.
    (you have to do something interesting with them or it is too too depressing.)
    It was excellent, we ate it with some Beef and Guinness Sausages from the Westmere Butcher brought up by Katie.
    The addition of the vinegar and the sweetness of the sultanas are so, so good.

    1/3 cup of Extra Virgin Olive Oil
    1 onion finely chopped
    2 celery stalks finely sliced
    1 large egg plant cubed
    1 red capsicum cubed
    1 courgette cubed

    400 gm tin tomatoes
    2 cloves of garlic finely chopped
    350 ml of stock

    ½ cup capers
    ¼ cup olives
    ¼ cup red wine vinegar
    ¼ cup sultanas
    1 tablespoon orange zest
    1 tsp sugar

    Handful of chopped parsley and basil

    ¼ cup toasted pine nuts.

    Put oil in pan med heart
    Add onions
    Soften, don’t brown
    Add celery, eggplant, courgette and capsicum

    Cook about 5 minutes till all soft
    Add tomatoes, garlic and stock
    Simmer about 15 minutes

    Add capers. Olives. Red wine vinegar, sultanas, orange zest and sugar
    Taste and adjust seasoning if necessary.
    Simmer another 5 minutes just to soften the sharpness from the vinegar

    Just before serving add chopped herbs and pine nuts

    And then what do you do with the leftovers
    (3 sausages yet to be cooked and a bowl of Caponata)
    Well turn it into Toad in The Hole (Sort of)

    Remove the meat out of the sausage skin
    Dip in egg and breadcrumbs and fry till just brown

    Lightly grease an ovenproof dish
    Lay the little balls in there

    Meanwhile beat and season 4 eggs
    Add to Caponata and pour over the Balls

    Into 180C oven
    Bake about 15 minutes

    Cut into squares and serve, sitting down in front of movie of your choice with a glass of wine.

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