July 9th 2024.
Gillian Veal, owner and chef at The Parlour Café in Dundee and the Café at Cambo Gardens in Fife, has found a new playground in the lush Georgian Walled Garden at Fife's Cambo Estate. Her love for fresh produce has led her to create delicious dishes that showcase the best of what the garden has to offer. In our August magazine Food Feature, we had the pleasure of sitting down with Gillian to learn more about her passion for cooking with fresh ingredients.
One of her featured recipes is the mouthwatering Parmesan-Crusted Aubergine, Rocket, and Aioli on Griddled Bread. This dish is a perfect blend of flavors and textures that will leave you wanting more. To make this dish, you will need a fresh aubergine, cut into 1cm thick rounds, and drizzled with a little oil. Roast the aubergine in the oven at 200ºC for 20 minutes, flipping them halfway through. While the aubergine cooks, mix together the fresh breadcrumbs, finely grated Parmesan, chopped rosemary, and a pinch of salt and pepper. Once the aubergine is done roasting, spread the breadcrumb mixture on top and return to the oven for 15 minutes until crispy and golden.
Next, heat a griddle pan on medium-high heat and spread both sides of sourdough bread slices with Gillian's famous Parlour Garlic Butter. Grill the bread for about 2 minutes on each side until golden brown. To assemble the dish, top each slice of bread with a handful of fresh rocket, the Parmesan-crusted aubergine, and a generous drizzle of Roasted Garlic and Lemon Aioli. The combination of flavors and textures in this dish is sure to impress.
For a delicious variation, Gillian also suggests adding roasted chorizo to the dish. Simply roast four whole cooking chorizos in the oven at 200ºC for 10-12 minutes until they start to brown. Slice them lengthways and let them cool before adding them to the griddled bread with the aubergine and other toppings.
If you want to learn more about Gillian's culinary creations, you can read more reviews on her dishes here. And if you want to stay up to date with the latest issue of Scottish Field, don't forget to subscribe. With Gillian's passion for fresh produce and her creative recipes, you won't want to miss out on her delicious dishes.
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