Melanzane Pamigiana

Melanzane Pamigiana

Mar 7, 2019 | Main Dishes, Recipes, Side Dish

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MELANZANE PAMIGIANA

Course Side Dish
Cuisine Mediterranean
Keyword Aubergine, Eggplant
Servings 6

Ingredients

  • 3 Medium Aubergines
  • 125 ml Olive Oil Extra Virgin
  • 2 Large Cloves Garlic
  • 1 Onion
  • 120 ml Flat Leafed Parsley Finely Chopped
  • 1 tsp Oregano Dried
  • 6 Tomatoes skinned or 1 X 400gm tin whole peeled tomatoes Really Ripe
  • 25 ml Tomato Paste
  • Salt and freshly ground black pepper To Taste
  • 250 g Fresh Mozzarella Thinly Sliced
  • 250 ml Fresh Basil Leaves
  • 100 g Parmesan Grated

Instructions

  1. Heat the Oven to 160 deg c
  2. Slice the Aubergines lengthwise in thickish slices.
  3. Grill on a griddle pan until fully cooked, set aside
  4. Fry the onion in a little olive oil until limp and transparent, add the crushed garlic, parsley and oregano and fry over a low heat for no more than 2 minutes. Do not burn the garlic. Add the tomatoes, tomato paste, salt and black pepper to taste, cover and cook gently for about 35 minutes. If you find that you have excess moisture, remove the lid and turn up the heat a little to allow the liquid to reduce.
  5. Use a baking dish with the side at least 60mm high. Oil the dish with a little olive oil to prevent sticking and cover the bottom with a layer of aubergine. Follow with a layer of mozzarella and basil and finally a layer of tomato sauce. Repeat until you run out of ingredients. The final layer is a generous sprinkling of parmesan cheese.
  6. Bake for 40 min until golden brown.
Aubergine Penne Arrabiata

Aubergine Penne Arrabiata

Mar 7, 2019 | Main Dishes, Recipes

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AUBERGINE PENNE ARRABBIATA

Aubergines are in season. They are an excellent source of dietary fibre. Aubergines are also a good source of vitamins B1 and B6 and potassium. They are high in the minerals – copper, magnesium and manganese. Aubergines are rich in antioxidants, specifically nasunin found in aubergine skin – which gives it its purple colour.

(5 Ingredients by Jamie Oliver)

Servings 4 People

Ingredients

Chilli Oil

  • 12 Mixed colour chillies Fresh
  • 1 Jar Olive Oil Extra Virgin

Pasta Sauce

  • 300 g Penne Pasta Dried
  • 2 Aubergines 500g in total *
  • 4 Cloves Garlic Finely Chopped
  • 1 400g Tinned Plum Tomatoes

Instructions

Chilli Oil

  1. To make a quick chilli oil, halve and deseed the chillies. Fill a clean heatproof jar with olive oil, then pour it into a non-stick pan on a med-low heat and add the chillies to confit.
  2. Carefully scoop the soft chillies into the jar, then spoon in the oil, leaving 2 tablespoons in the pan. (Keep the jar of chilli oil to add a kick to future meals)

Pasta Sauce

  1. Meanwhile, put a pan of boiling salted water on for the pasta.
  2. Halve the aubergines lengthways and blanch in the water covered for 5 minutes, then lift out, leaving the water on the boil.
  3. Chop the aubergine into 3 cm chunks, add to the pan with a pinch of sea salt and black pepper, turn the heat up to high, stirring regularly.
  4. Cook pasta according to the instructions while you peel and finely slice the garlic, then fry with the aubergine for 2 minutes.
  5. Pour in the tomatoes, breaking them up with a wooden spoon and half a tin’s worth of water.
  6. Add as many chillies as you dare to the sauce and simmer until the pasta is ready, taste and season to perfection.
  7. Drain pasta, reserving a mugful of cooking water, toss the pasta through the sauce, loosening with a little reserved cooking water, if needed.
Traditional Korean Eggplant with Dipping Sauce

Traditional Korean Eggplant with Dipping Sauce

Nov 27, 2018 | Recipes, Side Dish

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KOREAN DIPPING SAUCE

Cuisine Korean
Keyword Aubergine, Dipping Sauce, Eggplant

Ingredients

  • 3 tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1 1/2 tbsp Rice Vnegar
  • 1 tsp Sesame Seeds Toasted
  • 1/2 tsp Sugar
  • 1 Scallion Finely chopped
  • Diced or flaked chilli to taste Optional

Instructions

  1. Combine the soy sauce, sesame oil and rice vinegar in small bowl. 

  2. Add sesame seeds to a small, heavy, dry skillet and stir over a medium heat until they darken a little. Remove and crush. 

  3. Add soy mixture with sugar, scallions and chilli. 

Recipe Notes

You can increase quantity and store in the fridge.

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TRADITIONAL KOREAN EGGPLANT

Ingredients

  • 3 tsp Dipping Sauce
  • 6 Small Eggplants or 3 large ones
  • 2 tsp Scallion/Spring Onions Finely diced
  • 2 tsp Sesame seeds Toasted
  • Grind of black pepper To taste

Instructions

  1. Check the skin of the aubergines. Peel if the skin is very thick and tough.

  2. Cut eggplants into chunky cubes.

  3. Spread out onto a steamer. Steam until soft.

  4. Place half of the eggplants in a container. Sprinkle this layer with the chopped, uncooked scallion. Cover with the remaining hot aubergine. The heat from the eggplants will cook the scallion.

  5. Toast sesame seeds in a frying pan until golden.

  6. Combine oil, dipping sauce, toasted sesame seeds and black pepper.

  7. Pour over the eggplant.

  8. Garnish with chopped scallion (Spring onion) and sesame seeds if so desired.

  9. Serve hot or cold

Classic Ratatouille

Classic Ratatouille

Oct 31, 2018 | Recipes, Salads, Side Dish

 

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CLASSIC RATAOUILLE

The best comfort Food in the World

Course Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People

Ingredients

  • 2 Red Onions Cut into Wedges
  • 4 cloves Garlic Finely Chopped
  • 2 Aubergines Trimmed
  • 3 Courgettes Trimmed
  • 3 Red or Yellow Peppers Chop into 2cm chunks
  • 6 Ripe Tomatoes Roughly chopped
  • ½ Bunch Fresh Basil
  • Extra Virgin Olive Oil
  • a few sprigs Fresh Thyme
  • 400 g Tin of quality Plum Tomatoes
  • 1 tbs Balsamic Vinegar
  • ½ Juice of one Lemon

Instructions

  1. Peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.

  2. Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat, add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the cooked veg into a large bowl.

  3. To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden.

  4. Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and black pepper.

  5. Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet.

  6. Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. 

  7. Serve with a hunk of bread or steamed rice.

Grilled Aubergine Salad

Grilled Aubergine Salad

Oct 31, 2018 | Recipes, Salads

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GRILLED AUBERGINE SALAD

Delishes as a side dish with Grilled meat

Course Side Dish
Cuisine Mediterranean
Resting Time 30 minutes
Servings 4 people

Ingredients

  • 2 Large Aubergines
  • Olive Oil Extra Virgin
  • 2 Cloves Garlic Peeled and finely sliced

DRESSING

  • 1 Juice of 1 lemon
  • 4 tsp Olive Oil Extra Virgin
  • 3 or 4 sprigs Dill Chopped

Instructions

  1. Slice the aubergines lengthways into thick tongues. Put them in a shallow dish and pour over the olive oil and add the garlic. Leave for 30 minutes

  2. Cook slowly in a hot griddle pan until tender.
  3. Place on a serving dish and pour the dressing over while they are still hot.
  4. Allow to stand for 15 min before serving.

Recipe Notes

Place on a serving dish and pour the dressing over while they are still hot.

Beetroot Feta and Orange Salad

Beetroot Feta and Orange Salad

Oct 31, 2018 | Recipes, Salads

 

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BEETROOT FETA AND ORANGE SALAD

The orange flavours and salty creaminess of the feta work very well with young tender beetroot.
Course Salad
Cuisine Mediterranean
Keyword Beetroot, Orange
Prep Time 10 minutes
Will last for 2 minutes
Total Time 10 minutes
Servings 8 People

Ingredients

  • 1 kg Beetroot
  • 1 Red Onion
  • 500 g Crisp salad leaves
  • 400 g Danish Feta Broken into large chunks or cubed
  • 150 g Walnuts or Hazelnuts Toasted and chopped
  • 30 g Italian Parsley Roughly chopped
  • 30 g Beetroot sprouts or Micro greens.

Cider Vinaigrette

  • 3 tbsp Honey Runny
  • 4 tbsp Cider Vinegar
  • ½ tsp Salt
  • ½ tsp White Pepper
  • ¼ cup Olive Oil

Instructions

Boil the beetroot in plenty of boiling water until cooked for about 40-60 minutes. Drain the beetroot in a colander and when they are cool enough to handle slip off their skins and cut into bite-size wedges.

While the beetroot is boiling make the cider vinaigrette by whisking the honey, cider vinegar, salt, pepper and olive oil together. Slice the red onions very finely. With a sharp paring knife remove the rind and all the pith from the oranges and slice out the segments of the orange and put in a small bowl.

Place the salad leaves on a serving platter. Arrange the sliced beetroot on top and place the orange segments between them. Scatter the red onion over the salad and add the feta pieces to the salad. Drizzle the cider vinegar over and finally sprinkle the parsley, sprouts and nuts on top to finish.

Recipe Notes

We can add additional text here

PS no oranges in the recipe???