STUFFED MARROW RINGS WITH AUBERGINES AND TOMATOES

This method of cooking marrow is very quick and you do not need to use the oven. However, you will need to keep your eye on the marrow while it is cooking as it can very easily over-cook and go very soggy. I like to catch it when it still has a slight bite to it.

Ingredients:

• 1 vegetable marrow (about 1kg in weight)
• salt
• 1 large aubergine
• 75ml extra virgin olive oil
• 2 large tomatoes, peeled and sliced

• 2 onions, skinned and finely chopped
• 2 large carrots, grated
• 100ml vegetables stock
• 100g toasted pine nuts
• 100g Cheddar cheese, grated
• 4-6 olives, stoned and chopped
• 2-3 large sprigs basil, chopped
• Salt and freshly ground black pepper

Method:

1. Cut the marrow into eight thick slices.
2. Scoop the seeds out of the centers.
3. Place the marrow rings into a steamer and cook for about 15-20 minutes until just tender.
4. Trim the ends off the aubergine and cut into eight thick slices.
5. Brush with olive oil and place under a hot grill.
6. Cook for 2-3 minutes until lightly browned and turn over.
7. Brush again with olive oil and cook for another 2-3 minutes.
8. To make the stuffing, fry the onion in half the remaining oil until lightly browned.
9. Add the carrots and stock and continue cooking for about 5-6 minutes until the carrots are softened. Stir from time to time.
10. Then add all the other stuffing ingredients and mix well together.
11. Drain the cooked marrow and dry on kitchen paper.
12. Place one round of marrow on each round of grilled aubergine.
13. Fill the cavities in the marrow with the stuffing mixture and top with slices of tomato.
14. Drizzle with more oil and return to the grill.
15. Cook for 3-4 minutes and serve at once.

MILLET WITH LENTILS AND FRIED ONIONS

Whole millet is a lovely grain but it is not used as widely as it deserves to be. It fluffs up to make an excellent substitute for rice or bulgur. This method of cooking produces a pilaf-like dish which can be eaten on its own or be served with grills and roasts.

Ingredients:

• 225g whole millet
• 6 tablespoons extra virgin olive oil
• 1 teaspoon cumin seeds
• 2 small onions, finely chopped
• 1 clove garlic, finely chopped
• 75g lentils
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• 600ml vegetable stock
• 1 green chili, seeded and cut into strips

Method:

1. Dry fry the millet in a hot non-stock pan until well toasted all over.
2. Remove from the pan and keep on one side.
3. Heat half the extra virgin olive oil in the pan and fry the cumin seeds for about a minute until browned. Take care not to burn.
4. Add one of the onions and the garlic and continue frying until lightly browned.
5. Stir in the prepared millet, the lentils and the spices.
6. Next add the stock and bring to the boil.
7. Reduce the heat, cover with a lid and simmer very gently for 30 minutes.
8. Check to see if the millet and lentils have absorbed all the liquid and are cooked through.
9. If not continue cooking gently for a little longer.
10. Remove from the heat and leave to stand while you cook the remaining onion.
11. Heat the remaining oil in a frying pan and add the onion and chili.
12. Fry until well browned.
13. Serve sprinkled over the millet and lentil mixture. .

GREEK CHEESE AND OLIVES ON TOAST

This is a really quick and easy snack to make at any time of the day. I usually use a very mild Swiss or German mustard but if you like strong mustard you may prefer to use Dijon or English. Remember that Feta cheese hardens rather than melts under the heat so take care not to overcook it.

Ingredients

• 4 large slices dark rye or rye and wholemeal bread
• 4 tablespoons made mustard
• 12 large Greek olives, stoned and coarsely chopped
• 175g Feta cheese with olive oil and oregano, crumbled
• extra virgin olive oil
• Garnish:freshly chopped chives and parsley

Method:

1. Toast the bread properly on one side and lightly on the second side.
2. Spread this side with the mustard and top with olives and cheese.
3. Return to the grill and cook for about 2-3 minutes.
4. Drizzle with plenty of extra virgin olive oil and garnish with the fresh herbs.

If you are interested in more recipes using extra virgin olive oil see “REMARKABLE RECIPES from the people who really know about extra virgin olive oil – the producers” at Amazon for kindle and for iTunes.