×
MENU
1 Mark Stack Recipe 2
Marks Stack Recipe
Marks Stack Recipe
Marks Stack Recipe
Marks Stack Recipe
Marks Stack Recipe
Small City Parklands Pub and Beer Garden

Gin Cocktails For Lockdown

We've scoured the archives and come up with our top 5 g
May 20th Wednesday

Afternoon Tea in Perthshire During Lockdown

Enjoy an Afternoon Tea during lockdown; these tasty treats a
May 19th Tuesday

Food Lockdown Food!

This list brings together the food outlets currently open In
April 22nd Wednesday

More Scottish Recipes

Share this with your friends

Mark's New York Stacks!

The week’s recipe has been sent in by Mark Fennik from New York, who reads our recipes from the other side of the pond.  I was delighted when Mark got in touch to send me this delicious recipe.  If you are looking for a simple, tasty vegetarian dish then this is for you!  Aubergines (or eggplants as our American neighbours call them!) are full of vitamins and minerals and an excellent source of dietary fibre, making this a great healthy and filling supper. 

This dish is so versatile, and as Mark points out, you can add or omit anything to suit your tastes. Mark suggested even adding a slice of prosciutto if you want to add some meat to the dish. He tells me he often adds a little oregano at the finishing stages for some extra flavour.

I just loved the idea of throwing together a bunch of vegetables, balsamic vinegar, some mozzarella and parmesan for dinner. Quick enough for a week night and elegant enough for entertaining. 

We’d love to hear you’re thoughts and your own versions of this tasty dish.

Gill x

Preparation Time:
15 minutes
Cooking Time:
20 minutes
Serves: 4

Ingredients

  • 2 Portobello mushrooms
  • 1 aubergine
  • 1 large firm tomato
  • Jar of roasted red peppers
  • 1 mozzarella ball
  • Parmesan Cheese (to grate on top)
  • Balsamic Vinegar
  • Rapeseed Oil (or olive oil)
  • Basil
  • Salt & Pepper

    METHOD

    1. Rinse and dry the Portobello mushrooms and remove the stems to make a flat surface.  Grill them for 5 minutes to par cook them then transfer to a baking sheet top side down and drizzle over some of the rapeseed oil and balsamic vinegar (but don’t soak them).  Cook at 350f for around 20 minutes.
    2. Next slice the aubergine into ½ inch to ¾ inch slices (you’ll need one slice for each mushroom). Using a grill pan or a charcoal grill, grill the slices on both sides until dry.
    3. After letting the aubergine slices cool, its time to start assembling the stack. Take the mushrooms out the oven and put a slice of aubergine on top of each mushroom. Season with salt and pepper. Then drizzle the aubergine with more oil and balsamic vinegar.  Next lay a 5/8 inch or so of a firm tomato slice, then 3 or 4 basil leaves. Season again. Next take a slice of roasted red pepper and layer on top of the basil then take a handful of grated mozzarella cheese and mound it on top.  Finish with a sprinkle of some grated parmesan cheese. 
    4. Stick a wooden skewer through the stack and there you have it!
    5. Bake at 350f for 25 minutes and garnish with a fresh basil leaf through the top of the skewer.
    6. Enjoy….thanks Mark J

     

    NICKI'S TUPPENCEWORTH

    I remember years ago being at a fancy awards do in London and asking for the veggie option as I have a real aversion to chicken (nothing weird, I just don’t like it!).  Toyah Wilcox was the entertainment and they brought me a version of Mark’s Stacks as my main course. It was heavenly.

    I quite often ask for veggie at this sort of event as everyone (rightly to be fair) assumes that chicken is the safe option.  I can’t tell you how often I’ve been disappointed – I really feel for the genuine vegetarians out there.

    That night though, with Toyah singing and my veggie stack main not winning the award didn’t even matter! I’m definitely giving this one a go – wonder if my pics will match up to Gills?!

    We'd love to know what you do with your 'Stacks' - leave your comments here and share your tasty ideas.

    And as always, we love your pics - make it, snap it, share the love. Tag it with a #PerthLoveFest and send them into us!

    N X

    Small City Parklands Pub and Beer Garden

    Gin Cocktails For Lockdown

    We've scoured the archives and come up with our top 5 g
    May 20th Wednesday

    Afternoon Tea in Perthshire During Lockdown

    Enjoy an Afternoon Tea during lockdown; these tasty treats a
    May 19th Tuesday

    Food Lockdown Food!

    This list brings together the food outlets currently open In
    April 22nd Wednesday

    More Scottish Recipes