Summer, such as it was, has gone, but you can still serve up sunshine on a plate with this seasonal supper menu from Michael Brown, Head Chef at Uno’s Trattoria in Newcastle
If you were to choose one nation which infuses every supper menu with sunshine, the Italians would figure highly, so Michael Brown, head chef at Uno’s Trattoria on Newcastle Quayside, was the perfect choice to create our farewell-to-summer supper.
Obviously, we didn’t actually have a summer as such, and with the rain continuing into autumn we’ll take all the sunshine we can, even if it’s on a plate. The key, according to Michael, is to keep your recipes simple and always use the very best ingredients, just as the Italians do. Bellissimo!
Uno’s, 18 Sandhill, Quayside, Newcastle, NE1 3AF, tel 0191 261 5264,
www.unotrattoria.co.uk
ROAST FIGS WITH GORGONZOLA
ingredients
8 ripe figs
100g/4oz Gorgonzola cheese, cubed
3 tsp balsamic vinegar
2 tbsp clear honey
75g/3oz rocket to garnish
Method
Cut a cross in the top of each fig, season with salt and pepper, place on a greased baking tray and grill for two mins or warmed through. Place a cube of Gorgonzola on the top of each fig and grill for 2-3 mins or until cheese starts to melt. Whisk together the honey and vinegar as a dressing, and serve two figs per plate, drizzled with the dressing and garnished with rocket.
MOZZARELLA CHICKEN
ingredients
1 fresh mozzarella ball
1 tbsp finely chopped rosemary
1 garlic clove, crushed
2 chicken breasts
4 slices prosciutto
dash olive oil
juice of ½ lemon
basil leaves to garnish
Napoli sauce
1 tbsp olive oil
half an onion, finely diced
2 cloves garlic, minced
8 basil leaves
800g/1¾lb tinned tomatoes
Method
Heat oven to 200C/Gas 6. Mix mozzarella with rosemary and garlic, season and place under skin of each breast then wrap each with two prosciutto slices. For the sauce, saute onion and garlic in oil for two mins, add tomatoes and basil, bring to the boil then simmer uncovered, stirring occasionally, for 30 mins (add a little water if it thickens too fast). Meanwhile, brown chicken in a pan and finish in oven for 15-20 mins. Set aside. Add lemon juice to roasting tin, stir over heat then spoon over chicken. Add some sauce to each plate and top with a breast. Garnish with basil leaves.
CHORIZO, CHICKEN AND CHICKPEA CASSEROLE
ingredients
225g/9oz dried chickpeas, soaked overnight
1 tbsp olive oil
500g/1lb 2oz chicken thighs
125g/5oz chorizo, in chunks
3 cloves garlic, crushed
1 onion, chopped
2 tsp ground coriander
1 x 400g can chopped tomatoes
200ml/7fl oz chicken stock
salt and freshly ground black pepper
25ml/1fl oz sherry
Method
Drain and rinse chickpeas, add to a large pan with cold water to cover, bring to the boil, then simmer until tender for about an hour, drain and set aside. Heat oil in a frying pan and fry the chicken until golden brown, set aside. Fry chorizo in oil until beginning to crisp. Add onions, garlic and coriander and fry for 2-3 mins until softened. Pour in sherry and allow it to bubble for a minute. Tip in the tomatoes and the stock and bring to the boil.
Add the browned chicken and the chickpeas and simmer for 20-25 mins or until chicken is cooked through. Season to taste with salt and freshly ground black pepper, and serve with fresh crusty bread and a swirl of olive oil.
VANILLA AND BERRY PANNY COTTA
ingredients
Panna Cotta
3 gelatine leaves
250ml milk
250ml double cream
1 vanilla pod, split and de-seeded
25g/1oz sugar
Sauce
175g/7oz sugar
175ml/7fl oz water
splash cherry liqueur
350g/14oz mixed berries
mint leaves to garnish
Method
Soak gelatine leaves in a little water until soft. Place milk, cream, sugar, vanilla pod and seeds in a small pan and bring to a simmer before removing and discarding the
vanilla pod. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
Divide the mixture among four ramekins and once cool place in the fridge for at least an hour, until set.
Pour the sugar, water and cherry liqueur into a pan and bring to the boil to make the sauce. Reduce the heat and simmer until the sugar has dissolved, before taking off the heat to add the berries.
To serve, turn each panna cotta onto a serving plate, spoon over the sauce and garnish with mint leaves.
