THIS year one of Belfast’s most stylish restaurants joined forces with Belfast FashionWeek to bring some amazing food to the city’s fashionistas.
Fratelli, on Great Victoria Street, are the official food sponsor for the West Coast Cooler Belfast Fashion Week Autumn/Winter ’15 shows next month.
So, to celebrate here are 3 fantastic on-trend recipes from the restaurant to get you in the mood.
Roasted cod fillet with a citrus dressed panzanella & green been salad
(low carb) (serves 4)
What you need
4 decent cod fillets
4 tomatoes, cut into large chunks
Some day old (somewhat dry and hard) crusty bread (Italian loaf), cut into chunks the same size as the tomatoes
1 cucumber, skinned and seeded, cut into large chunks
6 cherry tomatoes cut in half
1/2 red onion, chopped
1 bunch fresh basil, torn into little pieces
Pinch of capers
Handful cooked green Beens (cook in salted water for two minutes, then refresh in cold water)
2 Tbsps. lemon juice
6 Tbsps. extra virgin olive oil
1 tsp. dijon mustard
What to do
Salad: Mix everything together and let marinate, covered, at room temperature for at least 30 minutes, up to 12 hours. Do not refrigerate or you will destroy the texture of the tomatoes.
Serve at room temperature.
Cod: Pan fry skin side down & place in oven (@160) for roughly 4/5minutes then take out & turn over letting rest for 2 minutes
Place on top of salad and serve.
Beetroot risotto topped with crumbled goats cheese & toasted walnut
What you need
6 tbsp oil & butter
2 garlic clove
1 cup white wine
500g riso rice
650 ml vegetable stock
250ml beetroot juice
100g cooked beetroot chopped up
80g goats cheese
50g Chopped fresh herbs (flat leaf parsley, tarragon, chives)
What to do
Place the stock & beetroot juice into a large pan, over a medium heat and bring to the boil, then turn the heat down as low as it will go, to keep the stock hot but without letting it reduce too much.
Heat the butter in a wide pan over a low to moderate heat. When the butter is foaming, add the onion and garlic and keep moving for a minute or 2 then add the risotto and keep moving for another minute or 2, before adding the wine until reduced.
Then add the stock 1 or 2 ladles at a time and keep working should take about 15-20 minutes. (If u run out of stock just add boiling water) season to taste, add half the herbs, half the goats cheese & half the cooked beetroot serve in warm bowls then sprinkle the remaining walnuts, herbs & goats cheese. Finish with a little olive oil.
Pan roasted Chicken Breast with roasted Mediterranean vegetables & white bean ragu
What you need
2 courgettes, roughly chopped
1 eggplant, cut into 1in chunks
2 red peppers, deseeded and cut into 1in chunks
4 small red onions, peeled and cut into wedges
12 -16 cherry toms
8 tablespoons olive oil
4 garlic cloves, crushed
2 tblsp tomato puree
2 teaspoons oregano
What to do
Preheat the oven to 400°F.
Place all of the vegetables into a large ovenproof dish, in one layer.
Drizzle over the oil and scatter over the garlic, herbs and some salt and pepper. Toss the vegetables so they are all evenly covered in oil, herbs and garlic.
Roast for 35-40 mins or until lightly charred all over.
4 chicken supremes roasted in the oven, start with a hot pan & a splash of oil, cook skin side down for 12 minutes @ 160, take out and turn over & let rest.
In a pot heat up some oil add 200gs chopped chorizo, keep moving for 2 minutes then add 1 Tin of cooked cannelloni / butternut beans. Add the roasted veg to this pot.
Plate the vegetable & chorizo ragu then place the chicken on top. Finish by drizzling with extra virgin olive oil.
The full show schedule for West Coast Cooler Belfast Fashion Week is available online at www.belfastfashionweek.com.
Catwalk tickets, which cost £20 (or £30 for a limited number of exclusive front row seats), are available from the Belfast Welcome Centre on 028 9024 6609 or via the website. Ticket price includes a fabulous goodie bag and a refreshing West Coast Cooler.
Fratelli will be offering guests five pieces of chichetti and a cocktail pre-show, on the BFW HQ site for £15 per person or visit the restaurant and get a main course and glass of wine for £20. To book call 028 9042 1509.
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