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Re-hydrate the sun dried aubergines as directed on the pack and use in a classic moussaka recipe.
Re-hydrate sun dried aubergines and use to form a stack. Spread each layer with sun dried tomato sauce, mozzarella cheese and thin slices of chorizo. Continue to layer as desired and cook until cheese is melted and aubergine is hot.
Re-hydrate sun dried aubergines and then slice into thick strips. Use a filling of your choice and secure with toothpicks.
Sun Dried Chillies
Chop and deep fry the sun dried chillies and use to garnish Thai dishes.
Chop finely and add to any meal at the beginning of cooking to add some spice.
Use scissors to snip the chilli finely.
Add whole into stews and tagines.
Use to infuse vodka.
Garnish a bloody Mary.
Make a quick and delicious marinade for chicken by mixing honey, olive oil and chopped sun dried chillies.
As a garnish, sprinkle finely chopped, deseeded sun dried chillies over thick tomato soup. Serve with crusty bread.
Mix a handful of freshly chopped coriander and a few finely chopped sun dried chillies into softened butter. Add the juice from a freshly squeezed lime and leave to melt over cooked corn on the cob.
Add sun dried chillies to your favourite pasta sauce mixture to give it that extra bite.
Sun Dried Peppers
Chop re-hydrated sun dried peppers into couscous or rice salads to add colour and flavour.
Re-hydrate sun dried peppers and use as a wrap to fill with cheese, vegetables, chicken and other complimentary ingredients.
Re-hydrate sun dried peppers and use in place of the middle layer in a lasagne.
Sun Dried Tomatoes
Rinse thoroughly before soaking to remove the salt. Once rehydrated, marinade with olive oil and basil.
Use sun dried tomatoes to create a twist to traditional savoury muffin and scone recipes. Simply stir re-hydrated sun dried tomatoes into the dry ingredients at the start of the recipe.
Marinate re-hydrated sun dried tomatoes in extra virgin olive oil, chopped parsley, capers and chilli peppers for an authentic Italian antipasti
Mix re-hydrated sun dried tomatoes with soft goats cheese, fresh basil, toasted pine nuts and black olives for a delicious stuffing for roasted peppers, field mushrooms or chicken breasts.
Add chopped, re-hydrated sun dried tomatoes to a spaghetti Bolognese sauce. This will intensify the tomato flavour and give wonderful texture to the dish.
Combine chopped, re-hydrated sun dried tomatoes with flaked tuna, sliced spring onion and capers for a delicious filling for jacket potatoes or topping for bruschetta.
Chop re-hydrated sun dried tomatoes with other Mediterranean vegetables such as aubergines, fennel and courgette and fry until soft and golden. Use as a stuffing for roasted peppers or stir into cooked pasta and top with freshly grated Parmesan.
Add chopped, re-hydrated tomatoes to egg recipes such as frittatas or omelettes for a wonderful texture and complimentary flavour.
Mix small re-hydrated pieces of sun dried tomatoes, cubed feta cheese and capers into a fresh salad and drizzle with olive oil.
Re-hydrate sun dried tomatoes to make a Mediterranean risotto. Reserve the tomato liquid to cook the risotto rice according to a basic risotto recipe. Use other seasonal pan-fried vegetables and add to the rice once cooked. Season to taste.
In a food processor puree sun dried tomatoes, fresh basil and garlic with a glug of olive oil for a delicious Mediterranean salsa to serve with grilled fish or meat.
Porcini Mushrooms
Sauté re-hydrated porcini mushrooms in olive oil with garlic and thyme before stirring into freshly cooked pasta, topping homemade pizza or adding to tarts and quiches.
Add re-hydrated porcini mushrooms to a basic risotto recipe, reserving the liquid to cook the rice. The flavour is intense and dried mushrooms can be bought all year round!
For an extra special breakfast serve sautéed porcini mushrooms with lightly poached quail eggs on hot, buttered bagels.
Sauté re-hydrated porcini mushrooms in butter, add cream and a little of the soaking liqueur, serve over pasta or firm polenta.
Add depth to your gravies, sauces and casseroles by adding re-hydrated chopped porcini and / or their liqueur.
Mixed Mushrooms
Use the soaking liquor as an intensely flavoured stock.
i.e. reduce the porcini soaking liquor and add to risotto.
Rehydrate and add to cream sauces for steak/cabonara.
Add to fresh mushrooms to intensify the flavour for mushrooms on toast or garlic mushrooms.
Rehydrate, marinade in olive oil and dill.
Stuff re-hydrated, mixed mushrooms into chicken breasts with mozzarella cheese. Wrap with Parma ham and cook until the chicken juices run clear.
Sauté re-hydrated mixed mushrooms with onion and garlic and stir into cooked couscous. Roast large hollow tomatoes and stuff with the couscous mixture. Top with the cheese of your choice and bake until golden.
Use mixed mushrooms in a beef casserole for a more intense mushroom flavour.
