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Eating (and drinking)in<br />
Ingredients (for 4)<br />
800g black cod (or other white<br />
fish)<br />
1½ teaspoons olive oil<br />
2 sliced courgettes<br />
2 sliced aubergines<br />
8 garlic cloves, crushed<br />
4 flat mushrooms<br />
2 carrots<br />
Fresh coriander<br />
Advertorial<br />
Black cod & veg parcels<br />
But first, try this...<br />
Try this easy but impressive dish, courtesy of<br />
Loren Valentin Manoiu, head chef at Bacaro<br />
Method<br />
Place the fish, olive oil, half<br />
the garlic, plus some salt<br />
and pepper in plastic zip bag<br />
(Boil-a-Bags are available from<br />
Lakeland and supermarkets<br />
have similar).<br />
Slice the aubergine and<br />
courgette thinly (lengthways)<br />
and grill.<br />
Slice the rest of the vegetables<br />
into 3-inch lengths and chop<br />
the coriander. Season and mix<br />
in the rest of the crushed garlic.<br />
Sauté until soft.<br />
Poach the fish-in-a-bag on a low<br />
heat for 6-8 minutes.<br />
Place one slice of aubergine<br />
onto a slice of courgette and<br />
top with chopped vegetables,<br />
and roll.<br />
Place the fish and vegetables on<br />
a plate and finish with a pesto<br />
of your choice, along with a little<br />
saffron aioli.<br />
Bacaro, 387 Roman Rd, London<br />
E3 5QR. 020 8980 0111.<br />
@bacaro387<br />
The Love East cocktail<br />
25ml triple sec<br />
50ml vodka<br />
20ml sugar syrup<br />
2 small scoops lime & mint<br />
sorbet<br />
20ml rose syrup<br />
1 crushed Oreo (blend it)<br />
Powdered chocolate (for the edge<br />
of the glass)<br />
...and shake it up!<br />
LOVEEAST MAY <strong>2016</strong> 23
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