Sunday, September 20, 2009
I saw a pack of 8 baby aubergine at the shop the other day and bought them on a whim, with no idea what to do with them. Finally, I decided to wing it and try something I vaguely remembered from one or other cooking show on the BBC food channel.
8 baby aubergine, sliced from tip to almost stem in a cross.
1 medium onion, finely diced
heaped teaspoon finely diced garlic
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
2 tablespoons finely diced fresh parsley
about half a cup of finely grated Grano Padano or Gruyere cheese
Fry the onions in some butter until translucent and starting to go brown (about 10 minutes or so). Remove from the heat and place into a bowl. Add all the other ingredients and mix. Add enough olive oil to just start combining all the ingredients and then, using a teaspoon, stuff the mixture into each slit on the aubergines.
Bake in a preheated oven at around 180C for about 20 - 30 minutes, until a toothpick easily goes through the skin of the aubergine.
Tuesday, August 4, 2009
Sounds like something out of a nightmare doesn't it? This dish came about because I wanted J&C to eat more diversely. C had an aversion to fish in any form so one day I sneaked it into a baked pasta dish while she wasn't looking. It was a huge hit.
It's a really simple dish to make.
Sunday, August 2, 2009
Last night for supper we had fillet of Springbok. First time I have ever attempted to make this. I called The MIL, she of the old fashioned and awesome cooking skillz. Her yearly roast leg of Springbok is just to die for. Anyhow she had no idea what to tell me as she's never made it either. So, I took my oven roasted beef fillet recipe and have adapted it for the Springbok fillet.
Thursday, July 30, 2009
About a kilo of Angus beef steaks, cubed
3 stalks celery, peeled and diced
4 carrots, peeled and sliced into thin rings
3 marrows, sliced into thin rings
1 tbs finely diced ginger
2 tbs sour cream
2 tbs crushed garlic
salt and pepper
crushed mustard seeds
1 cup rice
half a carrot and marrow, grated
4 mushrooms, grated
about 2 tablespoons cream of mushroom soup powder
2 cups water
Start out by sweating down the onions and celery in some olive oil, then add the ginger and garlic and braise until the onions start going brown. Add the bay leaves and cubed meat, browning nicely. Add some stock or water, bring to a boil then turn down and simmer until the meat is tender. Add the sliced marrow, carrots and mushrooms and cook until the vegetables are tender and there isn't too much liquid. Add the cream at this point and if there is too much liquid, thicken with a bit of cornstarch. Season and pour meat mixture into an ovenproof dish, topping with puff pastry brushed with some melted butter. Bake in a preheated oven until the puff pastry is golden and fluffy.
Meanwhile, pour one cup of rice, two cups of water, 2 tbs soup and some salt into a pot, bring to the boil and turn down to a simmer. Cook until the rice is done then add the grated vegetables and mix through.
Dessert consisted of filling 4 meringues with some strawberries. Earlier in the afternoon I diced some strawberries and mixed in some castor sugar and some lemon juice and then left it to marinade in the fridge. After supper, I mixed some more castor sugar with some smooth creamed cheese, put a spoonful into each meringue and topped that up with 1/4 of the strawberries and a dollop of the sweetened creamed cheese.
Saturday, July 25, 2009
I first started experimenting with my own tomatoe sauce about a year ago. I chucked a can of diced tomatoes into a pot and stirred. Then I added some spices and stirred. This recipe follows on from that first experiment. Now I use fresh tomatoes and herbs, and stir.
I used 4kg of fresh tomatoes, 2 400g cans of skinned, diced Italian tomatoes, about 20 small onions (the ones you'd use to make pickled onions), garlic, celery, salt and pepper.
Peel the purple onions (this is the first time I have used purple onions in my sauce, normally I use white onions), then slice and dice them. While doing this, pour quite a large glug of good quality olive oil into your pot and heat up on the stove. Once the oil is hot enough, add the small onions and coat with the oil. Then add the purple onions and diced celery. Sweat them down until the small onions start caramelising. Add 2 tablespoons of chopped garlic, stir and cook for a further 10 minutes or so on a low heat, making sure that the garlic does not burn or go brown.
Peel the tomatoes, making sure to cut out the hard core. Add the fresh tomatoes to the onions and garlic. Open the two cans of Italian tomatoes and add to the pot as well.
Then cook until the tomatoes start breaking apart easily with a spoon. At this point I turn up the heat to boil off at least half of the liquid. Then I blitz the sauce down in a food processor and return to the pot to cook off any liquid that still remains.