This week’s recipe comes from Paul Topliss, head chef at The Mill.
Mediterranean vegetable and goats cheese tian with a garlic crust and red pepper coulis
l 1 courgette (chopped 1cm cube)
l 1/2 aubergine (chopped 1cm cube)
l 1 small red onion (chopped 1cm cube)
l 1/2 red, yellow and green pepper (chopped 1cm cube)
l 2 slices goats cheese
l 2oz breadcrumbs
l 5 cloves garlic
l 2 tbsp white wine vinegar
l 1 vegetable stock cube
l 2 red peppers
For the coulis
l Slice four sides off the red peppers and grill until the skin goes black, cover and put to one side.
l Add the white wine vinegar, one clove of garlic and vegetable stock cube to a pan.
l Peel the red peppers and add to the pan, add enough water to cover the ingredients and boil.
l Leave the mixture to cool then blitz in a food processor and pass through a sieve.
For the crust
l Blitz the bread crumbs with two cloves of garlic and set to one side.
For the mediterranean vegetables
l Sweat off the red onion and mixed peppers with the remaining two cloves of garlic, add the courgette and aubergine and cook until just firm, remove the garlic cloves.
l Using ring moulds stack the mediterranean vegetables, add the goats cheese to the top and then cover with the breadcrumbs.
l Place in the oven at 180 degrees for five minutes or until the crust is golden brown and the goats cheese has started to melt.
l Drizzle with red pepper coulis before serving.