The Grilled Vegetables Medley served with a cumin French dressing
This week we'll learn two new useful techniques from your directory( if you don't have it yet , just subscribe and you'll get it for free).
Grilling vegetables * : cooking 29
The French Dressing * : Hot & Cold mixes 6
This salad is very nice when you wish to have a light meal , as a starter or a buffet display...Grilling vegetable might sound very easy but they are delicate to cook correctly this way. Concerning the French dressing, you will know this basic for the rest of your existence......
VEGGIES FOR 10 PEOPLE( as a main course)
- Zucchini 600GR-- 21oz
- Red onions 600 GR-- 21oz
- Red bell peppers 600 GR -- 21 oz
- Green bell peppers 600 GR -- 21 oz
- Tomato 600 GR -- 21 oz
- Eggplants 600 GR-- 21 oz
Technique:
1. Peel the red onions with removing all the stem tough end and cut in quarters without breaking .
2. Cut the bell peppers in for 4 long stripes and remove stem and seeds.
3. Trim the extremities of zucchini and eggplant then cut 1cm---1/4 Inch thick slices.
Cut the tomatoes in quarters.
4. Heat the Grill up at a very high temperature in order to allow the veggies to be correctly seared.
If the heating is not efficient , I actually use a big piece of aluminium foil folded in four; leave it on the grill for a moment and it will help the temperature to drastically increase.
5. When the grill is hot enough , just wipe a bit of olive oil on a cloth to avoid the veggies from sticking.
6. Sear the veggies on the grill just to get them marked by the hot metal. We won't totally cook the vegetables right now. The aim is to have them nice.Don' t move them during this step , the grill marks wouldn't be visible; leave them long enough to get the result you wish.
7. Afterwards , we need to finish the cooking in a medium oven (150°C --300° F) sprinkled with a bit of olive oil , salt , pepper , cumin and oregano . I use to add a bit of water or veggie broth in the cooking pan to avoid drying during the cooking process.Cook every kind of veggie separately.
8. when ready , let the dishes cool down.The main ingredient are ready.....
7. Afterwards , we need to finish the cooking in a medium oven (150°C --300° F) sprinkled with a bit of olive oil , salt , pepper , cumin and oregano . I use to add a bit of water or veggie broth in the cooking pan to avoid drying during the cooking process.Cook every kind of veggie separately.
8. when ready , let the dishes cool down.The main ingredient are ready.....
CUMIN FRENCH DRESSING FOR 10 PEOPLE
INGREDIENTS:
- Olive oil 30CL -- 10 FLOZ
- Red old wine vinegar 10 CL -- 3 FLOZ
- Ground cumin 2 big pinches
- Garlic 1 clove thinly crushed
- Dijon mustard 10 GR -- 0,35 OZ
- Salt & pepper
Technique:
1.In a Bowl, pour mustard salt and vinegar . This step is important because the salt is able to melt correctly in vinegar and mustard but wouldn't in oil. If not , your dressing would be gritty and almost unsalted ...2. Start whisking the mix and slowly add the olive oil . The aim is to create a emulsion that won't split in few seconds. The faster whisking the better.
Some people even use a blender and a bit of water ; the result is great and your emulsion will last few days....
3. Add the crushed garlic and the cumin and check the seasoning.
Every French dressing will done the same way .
You're done now, dress your plate with some salad in the middle and arrange your veggies all around; pour some cumin dressing and ... Enjoy!!!
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