lunch at the lanesborough

April 5, 1999

---------------------[lunch for four]---

Persian Baked Figs

Samfaina Stuffed Aubergine Rolls

Tagine Of Vegetables With Charmoula Couscous Fritters

-----------

* Exported from MasterCook *

Persian Baked Figs

Recipe By : Paul Gayler, Exec Chef, Lanesborough Hotel, London

Serving Size : 4 Preparation Time :1:00

Categories : 2Send Desserts

Fruit Restaurants

Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 1/4 ounces assorted dried fruit -- approximately

apricots

prunes

dates

sultanas

8 large ripe fresh figs

2 tablespoons honey

1 orange -- juiced

and finely grated zest

1/4 teaspoon ground cinnamon -- plus

extra -- to dust

1 pinch fennel seeds

6 tablespoons anisette

or brandy

2 tablespoons orange flower water

1 cup creme fraiche -- approximately

1 tablespoon pine nuts -- toasted

Prep: roughly chopped the fruit so that they are about the same size.

1) In a bowl soak the dried fruit in water overnight until swollen. Drain

off the liquid and return the fruit to a bowl.

2) Preheat the oven to 350F (180C/Gas 4). Cut each fig in half and

carefully scoop out the flesh to leave a thin shell. Chop the flesh, add

to the dried fruit mixture and stir gently. Spoon all the fruit into the

fig shells and arrange in a single layer in a shallow ovenproof dish.

3) Combine the honey, orange rind and juice, cinnamon, fennel seeds,

anisette or brandy and pour over the figs. Cover with foil and bake for 20

minutes, basting occasionally.

4) Meanwhile, lightly fold the orange flower water into the creme fraiche.

Divide the warm figs between serving dishes and scatter over the pine

nuts. Serve with the orange flower water creme fraiche and dust with

cinnamon.

39% cff Per serving: 301 Calories, Fibre 2g Carbohydrate 37g, Fat 13g,

Protein 4g.

Paul Gayler, executive Chef, The Lanesborough Hotel, Hyde Park Corner,

London. Paul draws on flavors from around the world, especially the Orient

and the Mediterranean -- he calls his style 'Eurasian'. Cookbooks:

Virtually Vegetarian (Harper Collins); Great Value Gourmet (Orion Books);

A Passion for Cheese (Kyle, Cathie). And there are two more books this

year: The Ultimate Vegetarian Cookbook (Dorling Kindersley, due out in May

1999) and A Passion For Vegetables (Kyle Cathie, due in October 1999)

Recipe featured in BBC Good Food magazine, March 1999. Mail from

kitpath 4/99

- - - - - - - - - - - - - - - - - -

NOTES : Orange flower water is used extensively in puddings and savoury

dishes in the Middle East for its delicate perfume-like quality.

Use it sparingly though. Preparation: 15 minutes, plus soaking;

Cooking: 20 minutes; Serves 4. Vegetarian, Fruit, Desserts,

Entertaining, Restaurants

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1394 0

* Exported from MasterCook *

Samfaina Stuffed Aubergine Rolls

Recipe By : Paul Gayler, Exec Chef, Lanesborough Hotel, London

Serving Size : 4 Preparation Time :1:10

Categories : 2Send Entrees

Restaurants Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----AUBERGINE ROLLS-----

2 large globe eggplant

5/8 cup olive oil -- divided use

2 red bell peppers

1 small onion -- findely chopped

2 cloves garlic -- crushed

1 teaspoon ground cumin

1/2 teaspoon paprika -- preferrably

hot smoked paprika

8 basil leaves -- roughly chopped

1 tablespoon chopped flat-leaf parsley

salt and pepper

-----DRESSING-----

3 tablespoons balsamic vinegar

1 tablespoon honey

1 plum tomato -- seeded and diced

12 pitted black olives

1 1/2 teaspoons small capers -- rinsed

2 tablespoons olive oil

mixed salad greens -- to garnish

Preheat the oven to 400F (200C/Gas 6).

1) Cut one aubergine (eggplant) lengthwise into 10 1-cm thick slices.

Discard the two outer slices. Prick the other aubergine all over with a

fork and brush with 2 tablespoons of the olive oil. Wrap in foil, place on

a baking sheet and bake for 15-20 minutes.

2) Add the whole peppers to the baking tray and brush with a little more

of the oil. Return to the oven and cook for a further 20-25 minutes until

pleasantly charred.

3) Meanwhile, heat the remaining oil in a large non-stick frying pan and

fry the 8 aubergine slices, in batches, for about 3 minutes on each side

until browned (and pliable). Remove and drain on kitchen paper (paper

towels).

4) Remove the baked aubergine from the foil, leave until cool enough to

handle, then chop coarsely. Heat the frying pan again, add the onion and

garlic and cook over a moderate heat for 3-4 minutes, stirring

occasionally, until light golden. Add the spices and cook for a further

minute.

5) Skin the peppers, remove seeds, then chop the flesh. Add to the onion

mixture with the chopped baked aubergine, basil and parsley and cook for 5

minutes. Season to taste. Divide the filling between the fried aubergine

slices and roll up to make 8 neat parcels. Keep warm.

6) To make the dressing, warm the vinegar and honey together in a small

pan. Add the tomato, olives and capers and leave to infuse for 1 minute.

Remove from the heat and whisk in the olive oil.

7) To present, place two aubergine rolls on each plate, and spoon a little

dressing over and around them. Serve with the salad leaves arranged neatly

on top.

89% CFF PER SERVING: 489 calories, Fiber 4g, Carbohydrate 13g, Fat 48g,

Protein 3g.