Royal York Hotel chef Stuart Nabbs cooks up a birthday treat for Scorpios.
OBSESSION and passion - what better words could sum up the typical Scorpio? They want food bursting with powerful flavours like basil, cinnamon, curry and garlic. They enjoy food that is rich in colour and also crave food that reminds them of home.
When dining out, the atmosphere is often sexually charged, eating in exotic, sensual and intimate surroundings.
A healthy diet and daily exercise regime does not come easy to the Scorpio, who likes to over-indulge on hearty meals accompanied by some full-bodied red wine. However, take a look at fellow Scorpio actresses Goldie Hawn and Julia Roberts - they are living proof that Scorpios really can keep their figure - and enjoy the best things in life.
As Scorpios have a superstitious nature their ideal food should be laced with garlic - to keep those vampires at bay.
And at this time of year the weather calls for something warm and comforting with the same hidden depths that the Scorpio sign exhibits.
This month's dish, featuring plum tomatoes and pancetta, should tantalise the Scorpian tastebuds. Enjoy.
Recipe
Infused Plum Tomato Bruchetta, Crispy Pancetta Citrus Vinaigrette
(serves two)
Ingredients:
4 good slices of ciabatta or onion bread
4 ripe plum tomatoes
Good bunch of fresh basil
2 cloves of garlic
Good bunch of chives, flat leaf parsley
350mls extra virgin olive oil
100mls balsamic vinegar
Seasoning
30 gms sugar
8 pitted black olives
4 slices of pancetta
Juice of half a lemon and lime
1 teaspoon of grain mustard
50 gms of Parmesan shavings
Method:
1. Slice the plum tomatoes into a suitable dish, crush one of the garlic cloves
2. In a bowl add the chopped basil, sugar and half the balsamic vinegar
3. Mix well then add a good drizzle of the olive oil
4. Season this mixture then pour over the sliced tomatoes and allow to marinade for a couple of hours
5. In a food processor place the herbs, the other garlic clove, rest of the balsamic, the remainder of the olive oil, a squeeze of lime juice and lemon juice, one teaspoon of grain mustard
6. Blitz until emulsified
7. Slice the ciabatta or onion bread. Drizzle with olive oil
8. Place on to a baking sheet and cook in a fairly hot oven until brown and crispy. Grill the sliced pancetta
9. Remove the bread from the oven and place on to a serving dish
10. Add the sliced tomatoes to the top, place on the pancetta and top with the parmesan shavings
11. Pour round the vinaigrette and finish off with some fresh basil leaves
This dish is wonderful as a starter, it embraces all that is good from the Mediterranean. Drink with a glass of well-chilled, dry Italian wine to appreciate the fullness of all the flavours.
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