Sautéed Fingerling Potatoes with Eggplant Caponata

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Recipe courtesy Jehangir Mehta

Makes 10 servings

2 pounds fingerling potatoes, scrubbed (if you can't find fingerlings, try baby Yukon Gold potatoes)
¼ cup grapeseed oil
1 ½ teaspoon of Gochugaru or Korean chili flakes
1 jar of Le Bon Magot® Brinjal Caponata
1 large scallion – chopped into fine rounds or shred
1 tablespoon finely chopped coriander
1 teaspoon finely chopped mint
sea salt and freshly ground pepper – to taste

Bring a large saucepan of water to a boil. Add the potatoes and cook until just tender, about 10 minutes. Drain and pat dry.

In a large cast-iron skillet, heat the oil. Toss in potatoes and cook over moderate heat until lightly golden. Add Gochugaru and seasoning. Then, toss some more. Add the cut or shredded scallions and allow them to warm through and wilt.

Remove from stove and arrange on platter with flat side of the potatoes facing upwards. Dollop small teaspoons of the Caponata onto the potatoes. Finish with a final flourish of fresh coriander and mint, should you so desire.

Variation:
Prepare hummus as instructed and thin with the Tehina sauce (see Recipes page) to the point you can fill and squeeze out of a condiment squeeze bottle. Using the bottle, squeeze the hummus mixture onto the potatoes after step 4, then complete steps 5-7.

Brûléed Scallop Ceviche Salad With White Pumpkin Vinaigrette

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Recipe by Jehangir Mehta

Makes 2 servings

Dressing:
2 tablespoons Le Bon Magot® White Pumpkin and Almond Murabba
1 Thai green chili
1 teaspoon granary mustard
1 tablespoon sheep milk gouda cheese
6 tablespoons olive oil
2 tablespoons lemon juice
sea salt – to taste

Salad:
6 large scallops (coral or roe removed), thoroughly washed and dried
1 tablespoon olive oil
1-2 teaspoons of white caster sugar or granulated sugar, to sprinkle and brulée
under ¼ pound of butterhead or Bibb lettuce – leaves washed
zest of ½ lemon, julienned
2 tablespoons of sliced, toasted almond
fennel fronds

Combine all the ingredients of the dressing in the blender and blend until it is a fine, thin purée. Put aside and rest while preparing the scallops and salad leaves.

Thinly slice (1/8 inch) or shave the scallops after all excess water has been removed and they are completely dry. Lightly brush each scallop slice with olive oil. Then, sprinkle a small amount of sugar on each slice and brulée the top. Set aside.

Dress the salad, ensuring that the leaves are evenly coated. Sprinkle with fennel frond, toasted almonds and divide into two equal portions. Add the scallops.

Sprinkle with a final flourish of fleur de sel.

Spicy Aubergine Topped with Saffron-Spiced Yogurt

Recipe by Sheeraz Wania

vinegar
1 tbsp olive oil
3-4 tbsp Greek yogurt
2 tbsp Le Bon Magot Lemon Sultana Marmalata
a few strands of saffron, optional

1 long aubergine or eggplant
½ tsp chili powder, according to taste
¼ tsp turmeric
½ tsp cumin powder
salt

Cut the aubergine into long thick wedges. In a bowl, combine the chili powder, turmeric, cumin, salt, and vinegar to make a paste. Marinade the the sliced aubergine, remembering to turn them to ensure an even coat.

Heat the oil in a cast iron or heavy pan, brown the aubergines on all sides and then lower the flame, covering the pan to let the aubergines cook until they are tender.

Mix a tbsp of the Le Bon Magot preserve and the extra saffron (if using) in the greek yogurt. Serve aubergines warm, topped with the yogurt mixture and an added blob of the preserve.

Fried Kingfish with Cauliflower Rice and White Pumpkin Murabba

Recipe courtesy Sheeraz Wania, serves 2

Cauliflower rice:
1 small head cauliflower
2 cloves garlic, sliced
¼ tsp whole cumin
red or green chillies, chopped (optional)
olive oil, to serve
Le Bon Magot White Pumpkin and Almond Murabba, to serve

Fried Fish:
2 pieces kingfish
¼ - ½ tsp chili powder
¼ tsp turmeric
¼ tsp cumin
2 tbsp brown vinegar
salt, to taste
1–2 tbsp oil
lime juice, to serve

In a bowl, combine the chili powder, turmeric, cumin, brown vinegar, and salt, and mix to make a paste.  Place fish in the bowl and turn to coat all sides.  Allow to marinade for one to two hours.  Ideally, fry the marinated fish in the oil immediately before serving.  Otherwise, simply fry the fish and keep warm in a covered warming tray or oven at low heat to prevent drying.

To make the cauliflower rice, pulse the cauliflower florets in a food processor or grate with a box grater until they have broken down into small granules that resemble couscous or rice.  In a pan, heat the olive oil over medium heat.  Lightly fry the garlic, whole cumin, and chilies (if using).  Add in the cauliflower and keep stirring until it is lightly browned and has a nice, nutty flavor, about eight to ten minutes.

Serve with a nice big dollop of delicious Le Bon Magot White Pumpkin and Almond Murabba – the sweetness in which pairs really well with the heat of the fish.