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Aubergine and goats cheese crust with cous cous salad

Aubergine and goats cheese crust with cous cous salad The crunchy breadcrumbs and soft goats cheese provide a delicious texture contrast as the cheese oozes over the cous cous. The cous cous salad can be served hot or cold.

You could simplify this dish by breadcrumbing the cheese (without the aubergine) and serving it hot on a mixed leaf salad.

Make the crusts

9 large aubergines
18 slices goats cheese
Olive oil
Salt and pepper
lots of breadcrumbs
3 eggs 450ml (1 pint) milk flour for dipping

Roast the pumpkin or butternut squash uncovered until just soft. Boil up the potatoes, drain as dry as possible, mash and do not season. Do not Cut each aubergine into slices lengthways with a very sharp or a serated bread knife. Brush them with olive oil and pan fry each side in a frying pan until starting to brown. If you have a griddle pan or plate use that instead. Season the slices with salt and pepper as you go

When the aubergines are cool wrap the slices of goats cheese. Whisk the egg and milk together and place it in a bowl. Place the flour and breadcrumbs in separate bowls or deep plates. Dip each wrap in the flour, then dip in the egg mixture, and finish by coating with the breadcrumbs.

To cook add enough oil to a frying pan to create a depth of 4mm (eighth of an inch) in a frying pan. Place over a medium heat and when the pan oil is hot pan fry the wraps until golden brown on both sides. Keep them in a low oven until you are ready to serve. Careful though if they spend too long in the oven the goats cheese may ooze out of the wrap.

Serve on the warm cous cous salad.

For the cous cous salad

750g (3 cups) cous cous
The same volume of water as cous cous
150ml (9 tbsp) olive oil
6 peppers
3 level teaspoon ground turmeric
3 level teaspoon ground cumin
900ml (6 tbsp) vinegar
3 tins of chickpeas, drained
6 large tomatoes, chopped
3 tbsp capers
salt and pepper
1 bunch fresh coriander, chopped
1 bunch fresh parsley, chopped

Place the cous cous in a large bowl. Heat the same volume of water as cous cous in a pan and when boiling pour it over the cous cous. Place a plate over the bowl to allow the cous cous to steam and swell. Leave for ten minutes and then uncover.

Heat the oil in a wok or frying pan and add the chopped peppers. Stir fry until they start to soften keeping the heat up high. After five minutes add the spices and stir fry for another two minutes. Add the vinegar and turn off the heat. Add the chickpeas, tomatoes and capers and then add them to the cous cous.

Mix everything together, season with a little salt and pepper, and fold in the herbs. Serve immediately under the aubergine crusts.


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