Dinner Party Vegetarian Meals

JC asked me for some vegetarian recipe's to impress.

The first two recipes are two glutten free recipes and the last contains gluten:

1. Eggplant, spinach and pumpkin Stacks

1 Large eggplant(500g)
200g pumpkin, sliced thinly
700g of bottled tomato pasta sauce
80g baby spinach leaves
4 green onions sliced thinly longways
1 cup coarsely grated mozzarella cheese
1/4 cup pine nuts

1. Discard top and bottom of eggplant, cut eggplant length ways into ten 5 mm slices. Discard rounded skin side slices, place remaining eight slices in colander, sprinkle all over with salt, stand 10 minutes.
2. Rinse eggplant well under cold water, pat dry with absorbent paper. Cook eggplant and pumpkin, in batches, on heated oiled grill plate (or grill or BBQ) until tender.
3. Place sauce in medium saucepan and bring to boil. Reduce heat, simmer uncovered, 2 minutes 4. Place four slices of the eggplant, in a single layer, on oven tray: top with half of the spinach, half of the pumpkin and half of the onion. Spoon 2 tablespoons of the sauce over each then repeat the layering process, using remaining spinach, pumpkin and onion and another 2 tablespoons of the sauce for each stack. Top stacks with remaining eggplant slices, pour over remaining sauce, sprinkle stacks with cheese and nuts. Place under hot grill until cheese browns slightly.

This was really delicious and only lasted a few minutes on the plates. Unfortunately the 35 minutes the recipe claims to take to get it to the table, took me 1 hour and 10 minutes. I used two small eggplants, I did not have pumpkin and used slices of potato. I did not have spring onions so used finely chopped onions. I only used a 500g jar of tomato sauce. However my dish looked very much like the one above.

2. A Terrine with Four Cheeses
I made this for Christmas one year when we had all my family here in Monash, a great special Christmas dish for vegetarians.

275 g Cottage Cheese
75 ml Mayonnaise
11g sachet powdered gelatin
50 g garlic and chives cheddar
50 g blue brie
50 g Cheshire
1 dessertspoon of snipped chives
2 tablespoons cold water
2 teaspoons lemon juice
150 ml double cream
fresh milled black pepper to taste

Place the gelatin in a teacup with the cold water and the lemon juice and let it soak for about five minutes. Then place the cup in saucepan containing 5 cm barely simmering water, leave the gelatin to dissolve and become transparent.
Chop the three hard cheeses into 5 mm pieces, and combine. Blend the cottage cheese and mayonnaise until absolutely smooth. Whip the cream to a soft floppy stage.
Mix the gelatin and cottage cheese/mayonnaise mixture, stir to ensure the gelatin is evenly spread. Mix in the hard cheeses.
Finally fold in the cream and pour the whole mixture into the terrine. Cover with glad wrap and chill for several hours until firmly set.
Invert onto a plate and slice. Serve with a green salad.

3. Pumpkin Tartlets

300g golden nugget (small pumpkin), peeled, seeded and thinly sliced.
2 sheets reduced fat frozen puff pastry
2 tspns oregano
2 cloves garlic coarsely chopped
2 tblspns coarsely chopped hazelnuts
1 tblspn finely grated lemon rind
2 tblspn finely grated orange rind
1/4 cup extra virgin olive oil
200g boccochini pulled apart
2 tspns rocksalt

Cut each sheet of puff pastry into six and rest.

Mix the garlic, rinds, half the oregano and salt in a mortar and pestle and make a paste, add the olive oil and mix well. Add pepper to taste.
Take the finely sliced pumpkin and toss in a bowl with a little of the oil. Brush the pastry with the paste and place the pumpkin on top, sprinkle with hazelnuts.

Cook at 200C for 15 minutes or until the pumpkin is cooked, then sprinkle with the boccochini and serve with a green salad.