AUBERGINE WITH TAHINI AND YOGHURT

AUBERGINE WITH YOGHURT, TAHINI AND GARLIC

So... Am not sure if you read my yesterday's recipe with the 3 green bean salad... but if you did, you would know that some sort of cook off occurred last night at the P's house...
We bought a fillet and ribeye steak from our local 3 butchers.... Moens, Ginger Pig and Dove's (I know - some would say too much meat for 4 of us, but we would disagree..)  We couldn't actually choose a winner from our two favourites - so the top 2 were unanimously the ribeye from Moens (but slightly heavier on the price) and the fillet from Ginger Pig (definitely my best - god it was good, and cooked to perfection - you clever man, I do love you!)

But every good piece of meat needs a rather tasty side dish to compliment it - and I LOVE aubergine... so I rustled this little number up.  It is a really old recipe of mine, and I haven't made it for ages, but it's definitely making a well deserved comeback.....

INGREDIENTS - for 4

2 large aubergines
3 cloves garlic (finely chopped)
2 tbsp tahini paste
Juice and zest of 1 lemon
Half a pot of yoghurt (about 250g)
A couple of tsp fresh ginger (finely chopped)
Sesame seeds
1 tsp Cumin
1 tsp Turmeric
salt/pepper
Coriander for garnish

Slice the aubergines and put in a preheated oven (around 180 deg) with some olive oil, check on them after about 10 mins and stir them around.  They will need about 25 minutes, maybe half an hour - you want them really soft and slightly mushy.  Before you take them out, scatter the finely chopped garlic over them, and cook for 5 to 10 minutes more.

Once out, put them in a serving dish. In a separate bowl, mix the yoghurt, tahini, cumin, turmeric, lemon juice, lemon zest, ginger, salt and pepper - and once mixed, add it to the slightly cooled aubergine ..
Fry the sesame seeds in a dry pan for a few minutes and then sprinkle on the top - and then add the fresh coriander for garnish.  Voila!

Easy and tasty.... exactly how I like it , but just so you know, I didn't have any coriander yesterday, so the photo isn't 100% true to the recipe -

You can eat this warm or cold the next day...

Always leave a little space for choc later- or not if you have some late night surprise guests who relieved me of my entire chocolate drawer...
Thanks Bron, you both are more than welcome anytime!

AUTUMNAL GREEN BEAN SALAD

AUTUMNAL 3 GREEN BEAN SALAD - FOR 4

So... my idea of an autumnal (spell check please) salad, is one that you could eat cold in the summer, hot in the winter, and sort of somewhere inbetween for the autumn, just to ease you in gently to those looming months ahead - when eating cold food is just not an option.

I thought I would go salad today, as I seem to have a MASSIVE meat feast ahead of me tonight... we are buying steaks from Ginger Pig, and Mr and Mrs P are buying theirs from Moens - and we are having a cook off - who will win?  I shall report back with results of where you can purchase the best steaks from Clapham.

But quite honestly, after last night at The Dairy, when I think we had to order the whole menu just to satisfy my insatiable hunger, I probably don't need to eat for a week.

So with this salad, I thee wed - it is delicious, can be knocked up in seconds, you don't need any dressing, just a little toss will do the job .... (to combine all the flavours of the seeds, herbs, spices).

INGREDIENTS

250g French beans
250g mangetout
250g broad beans (or in my case - peas)
2tsp coriander seeds (crushed with pestle and mortar)
2 tsp mustard seeds
3 tbsp olive oil
1 tsp nigella seeds
Small red onion - finely chopped
1 mild fresh chilli - deseeded and finely chopped
2 garlic cloves
grated zest of large lemon
2 tbsp chopped fresh tarragon
A scattering of chard/lettuce leaves (optional)
sea salt


Boil some salted water.. and add the french beans/mange tout - for no longer than 3-4 minutes.  You want them still crunchy. Once drained, dab them with kitchen roll so they aren't damp, but keep the boiling water and add the peas for about 1 minute (no more!).  Add the peas to the other beans and put in a nice salad bowl/plate.

Put the crushed up coriander seeds, mustard and oil in a small saucepan and heat up. Once they start popping, pour them over the beans in the bowl.  Toss together, and then add the nigella seeds, red onion, chilli, garlic, lemon zest and tarragon, and a little salt to taste.

Just before you serve, you can gently fold in the extra leaves if you so wish.

See! So quick, and a real little pleasure on a plate!

Ps....

my little must see of the week - Sunshine On Leith - a joy (but only if you're not sitting next to Clapham's No1 nutcase)

GRILLED COURGETTE SALAD - WITH LEMON, GARLIC, CHILLI AND MINT

GRILLED COURGETTE SALAD - WITH LEMON, GARLIC, CHILLI AND MINT..

This is a super healthy and really beautiful looking salad - I've been eating far too much meat lately, and last night was no different, but if I can pile my plate full of salad first, then at least that makes me feel a bit healthier - Last night, Annika and Tim were staying again (always a joy obviously, apart from the police helicopter trying to catch a lunatic hovering over our house ALL night).. We were all downstairs again by 4 am, and quite tempted to open another bottle - but luckily good sense prevailed...)

INGREDIENTS (for 6)

4 courgettes (sliced lengthways - about 4 slices per courgette)
Juice of 2 lemons, and zest of 1
4 garlic cloves (finely chopped)
Roughly chopped mint
Extra virgin olive oil

Optional Extras - raw broad beans/peas/goats cheese/parma ham

I went for the broad bean option, as they were the only thing I had in the freezer.

So, when all else is nearly ready, it will take about 5 minutes to prepare this... Once you've sliced the courgettes, then heat a griddle with some olive oil on (no worries if you don't have one, it's only to get the fancy markings on them).  Be really careful not to overcook them, as we don't like limp things in our house, and they will go limp and soggy if you leave them too long...
So just a few minutes on either side is all you need to do... they barely need to cook...
and then lay them as pretty as you like on a platter.
If you are adding raw broad beans or peas etc, then add them to the courgettes now before you drizzle anything on top..
Then you can scatter the chopped garlic and chilli over the courgettes etc... don't panic about raw garlic and chilli - because once you add the lemon juice and the mint, this lessens the impact of the garlic and chilli.
Drizzle over a little extra virgin olive oil and lemon juice and then sprinkle with roughly chopped mint.
Then a little lemon zest, salt and pepper and you are good to go...

THE SUN IS OUT AND WE NEED TO CELEBRATE... So, once you've eaten a nice healthy salad - we had it with slow cooked roast lamb, rhubarb compote (hmmmm - I was rhubarb crazy yesterday) and new potatoes... I highly recommend eating an entire family pack of Revels and a box of Ferrero Roche, washed down with gallons of wine and rhubarb crumble and custard - literally....

SUNDAY NIGHT SUPPER - RATATOUILLE WITH A TWIST

RATATATOUILLE - BUT NOT REALLY

It is actually really difficult to describe this dish... all I know is that I have now made it twice in 4 days, as it is just delicious.  Ratatouille doesn't do it justice... and you can basically use what's left in your fridge after a busy week... but the ingredients below work a treat, so good to follow them.  I've been a little quiet on the blog front... it's been birthday madness (which I also share with my father and cousin, so we need at least a week to celebrate), and I can safely say I think I need a holiday very very soon....

INGREDIENTS
100 ml olive oil
2 small red onions - chopped
5 garlic cloves - chopped
2 small red peppers - chopped
3/4 butternut squash - peeled and chopped (approx 3cm squares)
1 aubergine - peeled, chopped (approx 3cm squares)
1 parsnip - peeled and chopped (approx 3cm square)
200g green beans
1 courgette - chopped (3cm square)
1 potato - peeled and chopped (3cm)
packet of small tomatoes
1/2 tbsp sugar
2 1/2 tbsp tomato puree
salt/pepper
chopped coriander (for garnish)

Put half of oil in pan, and cook onions and peppers for 5 mins, then add butternut squash and parsnip and cook for another 5 minutes.

Once that's done, then take them out and put aside in a bowl.  Add the rest of the oil back in the pan, wait till it is hot and then cook the green beans, courgette and aubergine for 5 minutes - stir every now and again.

Put the onions, squash and parsnip back into the pan, along with the garlic.  Then add the potato, tomatoes, sugar, tomato puree, and loads of salt and pepper.  Stir well and then add  boiling water to the pan to half cover the veg.

Put a lid on it (something Mike tells me regularly!) and leave to simmer for half an hour over a low/medium heat. Taste it to check you have enough salt and pepper in it.

Heat the oven to 200 degrees, and then transfer it all into an ovenproof dish (or, like me, you can put your frying pan in the oven - saves on the washing up).

Cook for another half an hour in the oven... (I added chilli to my first attempt, but both Mike and Max went bright red, and I had to eat it alone - so that is up to you)  On my second attempt, I left out the chilli, and everyone got stuck in...

When out of the oven, garnish with coriander - and serve with rice if you fancy - or noodles... or nothing..

Ana (my very very good friend and partner... (that always leaves people guessing!) cooked this the other day, so I should be honest and say that it is her recipe - but she poached a few eggs on the top a few minutes before serving... and that was amazing - a perfect sunday night supps,

I am about to make salted caramel brownies (ready for the onslaught of 2 speech days this Saturday) so get your healthy stuff in now, because it's about to get messy...
Plus, little bit nervous about Hugo's leavers ball on Saturday night - I've never thought children and adults should be at the same party, my kids never seem to approve - (should it be the other way round?)

Anyway.... eat and be merry...

PEA PUREE AND ROASTED CARROTS WITH HARISSA SAUCE

PEA PUREE AND ROASTED CARROTS WITH HARISSA SAUCE

So good to be Friday - Max finishing exams and ready for his birthday weekend - so a big feast tomorrow, so this week's cooking has been all about quick and easy and tasty.

If you're looking for 2 side dishes that will go with almost anything - then I have the answer...

PEA PUREE

INGREDIENTS (for 6)

A whole massive bag of peas or petit pois
Veg stock
Creme Fraiche
Cumin
Nutmeg
Philadelphia
Salt/pepper
Fresh chopped mint

I went through a stage of pureeing most veg in our house adding different spices and things, but this is the only one that we have all really stuck with.  Personally, I prefer it to the normal way of eating the pea, so let me know what you think....

Put the peas in a saucepan of salty water, and bring to the boil.  As soon as it's boiled - take it off the heat and drain them.  It's really important not to overcook them, and once it's pureed, you can then heat it up.

Once drained, put them back in the saucepan, add a cube of veg stock, or a spoon of bouillon powder (still not sure if that's the right spelling) and a big spoon or two of creme fraice, add the cumin, and definitely do not forget the nutmeg, and of course the salt and pepper, and the fresh chopped mint (a few leaves).

Shove it all in a blender, or the hand held whizzer, and then put back in the saucepan to heat up before serving.  I shove a blob of philadelphia on the top, but you could use philadelphia instead of creme fraiche if you fancy it more.  Also, if you want to give this a bit of a kick, I sometimes add cayenne pepper.

ROASTED CARROTS WITH HARISSA SAUCE

INGREDIENTS  (for 6)

Enough carrots for 6! I like them with their green tops on

Pot of harissa paste

Yoghurt (half a pot)

Coriander (handful)

Mint

Garlic (chopped)

lemon juice

salt/pepper

This literally could not be easier.  Put the carrots in a roasting dish and drizzle with olive oil, salt and pepper. Cook in the middle of the oven at about 180 degrees, for about half an hour.  While they are cooking, put everything else in the blender.

I drizzle the sauce over the carrots 5 minutes before I take them out of the oven....

But Holly seems to be allergic to all things spicy, so I had to serve it in a pot on the side, slightly annoying for my photograph - but we cannot risk upsetting the palette of the royal princess....

SPINACH AND CHEESE SOUFFLE

SPINACH AND CHEESE SOUFFLE    (for 4 as a side dish)

So, I don't know whether it's normal to dream food, but anyway, I do.

I have just come back from Devon last week, laden with goodies, but more importantly with a dozen eggs from my father's house, which had been laid that morning (lucky things!) They are quite simply the most well looked after hens I have ever known, and because of that, the eggs are unbeatable.  So, sad to say, unless you can source the very best eggs like me, your souffle may not be quite as delicious... but on the other hand, maybe it will....

Had Annika and Tim staying on Friday night, plus all the kids, and considering that she was about to become hideously old the next day, we thought we'd cook an easy feast, while we could busy ourselves with other things - (won't mention the advice she was giving to Hugo about a lads trip to Krakow - I seriously choked on my wine and needed medical intervention)

So, this souffle is incredibly simple, and fail safe - it takes 10 minutes to prepare, 45 minutes in the oven, tastes incredible, and looks incredible (but only for about 5 minutes before it sinks!) - You can either put in one large souffle dish, or pop it in individual ramekins (and if you do, then cook for a little less)

INGREDIENTS

50g butter
50g plain flour
1/2 pint milk
100g grated cheese (I mix it up with a bit of this and that - cheddar, emmental and definitely parmesan, but whatever you've got in the fridge)
Big bag fresh spinach
3 eggs (seperated yolks and white)
Veg stock
Nutmeg
Salt/Pepper

Start by making the cheese sauce ...
Melt the butter, add the flour and whisk, slowly add the milk, keep whisking until it is smooth, add a little more milk if it's still too thick.  Keep it on a low heat, and crumble up a veg stock cube, or a spoonful of bouillion powder (is that the right way to spell it? But you know what I mean..) Add salt, pepper and nutmeg (I love nutmeg and overload it, but start with a teaspoon and keep adding until you can taste it), then add the cheese, and stir until it has all melted.  Take off the heat and then add the egg yolks and mix.
Once, that's done, put a little olive oil in a big pan and cook the spinach, but only literally for a few minutes till it has wilted a little.  Then add this to your cheese sauce and stir it all in together until properly mixed.

Whisk up your egg whites until they are firm and stiff (I could get silly, but am feeling really rather sensible), and once they have reached your desired stiffness, then slowly add them to your cheese/spinach mix.

Pour into your big souffle dish or your little individual ones (it will probably make more than 4) and cook in your PREHEATED oven at 190 deg for about 45 minutes, but check after 35...(don't keep opening the oven though, it's a little sensitive)

It will rise like the sun and tastes like a dream...

Making me hungry all over again... but am wining and dining with Sammy tonight and not sure they'll be time for anything else but chat -

cannot wait....

We ate it with sticky chicken with sesame seeds, and a big salad - followed by Max's crumble and custard - (it is the only thing he cooks, and mine doesn't come close) ..

FIG, GOATS CHEESE AND POMEGRANATE SALAD

FIG, GOAT CHEESE AND POMEGRANATE SALAD - To make us feel like it's summer!

I made this last Friday night, when we had a party to celebrate Mike's birthday - but mainly for our loveliest friends over from Cambodia, what a joy (oh, and to set up a blind date, but no more comment on that one?!). But all added to a good giggly evening with some of our favourite people (what else is life for)..
I could eat this salad every day, and not only does it look great, but tastes totally perfect as well.  I had to make it again last night, as my hand was a wee bit shaky last week to operate a camera phone -  so here goes...

No guesses for the ingredients!

INGREDIENTS (for 6)

8 figs (they are a nightmare at the moment to find in the supermarket, so try your local grocers... the second they come in, they vanish, so I tend to hover and pounce as soon as I see them being brought in)
A circular packet of goats cheese (the smokier the better)
Large packet of rocket
2 Avocados (optional)
Packet of Pomegranate seeds
Lemon juice
Black pepper
Balsamic glaze

Spread the rocket on a serving platter.  Drizzle some lemon juice over the top, and a little bit of balsamic vinegar, and black pepper. Cut figs into 8'ths and lay over the  top.  Slice the avocado and make a nice little pattern with that too.  Slice the goats cheese quite thinly and lay that around the top.  Sprinkle the pomegranate seeds over the top to add a bit of crunch.  Sprinkle some more black pepper over the top, and some lemon juice, and then finish off by drizzling it with balsamic glaze.

YUM YUM

We had it last night with some grilled salmon with yuzu dressing (lemon, orange, soy, mirin, sake, garlic and ginger sauce) and noodles.... but good enough on its own or with cold meat.

ROASTED BUTTERNUT SQUASH, RED ONION AND FIGS WITH TAHINI

ROASTED BUTTERNUT SQUASH WITH RED ONION, FIGS AND TAHINI

Yesterday I had a completely fabulous day at the ITV studios with Melanie, having the ultimate rubberneck at Phil Vickery's kitchen, and boring him senseless with the exciting news of 'Chomp On This'.  He was terribly helpful (poor man being pounced on by two very excitable women) and had a few handy tips, but feel that we may have rather outstayed our welcome, after we were spotted having a little muck about by his pretend sink.....

But, back to cooking... I have my lovely brother staying from New York (just for one night to let us all know that he is kicking some ass back in NYC - so in his honour, we had a few friends over to join us and eat some good grub that would rival ITV's  cooking slot any day..

This recipe is one of my favourites, so putting aside my brother's back seat cooking, I was allowed to create it in relative peace.  I have cooked it hundreds of times, and when I've been to people's houses since, I have seen it recreated just as many.  It is fabulous, looks amazing, tastes amazing and never fails to impress.

INGREDIENTS (FOR 6)

2  Butternut Squash (peeled, deseeded, cubed)
3 red onion (thickly sliced)
8 figs (halved or quartered - depending on their size)
4 tbsp tahini
Packet of pine nuts
Bunch of parsley
Za'tar (mediterranean spice - sold in Waitrose, sometimes Tesco, Sainsbury's and Asda - but sometimes not)
4 cloves of Garlic (finely chopped)
Olive oil
Lemon juice
Salt and pepper

Once the squash is cubed - put them in the oven (220 deg), with the red onions, some oil, salt and pepper, and roast for about 35 mins until a bit brown and cooked through.  Keep an eye on the onions so they don't burn. When they are done, take them out and add the figs, mix them in and leave to the side for a bit.

In a bowl, mix the tahini and about 4 tbsp lemon juice - it may mix a bit funny, but keep whisking and keep adding a bit of water till it resembles the consistency of honey.  Add the finely chopped 4 cloves of garlic and a bit of salt.

In a frying pan, cook the pine nuts (you don't need oil) - but keep shaking them about so they don't burn.

15 minutes or near enough before you are ready to eat, put the squash/onions/figs back into the oven, and once it is all cooked, and before it hits the table... throw over the pine nuts.... drizzle over the tahini, followed by the za'tar, and then sprinkle over the parsley for a perfect finish.

We ate it with lemon roasted chicken and pea puree.  And gave Phil's chocolate fondants a miss till another day.

On the photo front, everyone helped themselves, and then i realised I hadn't taken any, so had to clear everyone's plates and shoved the whole thing back in the dish - no one is ever going to want to come here for dinner again....

GREEN COUS COUS

GREEN COUS COUS WITH A HERB PASTE

Was supposed to be hitting the town with a feisty young lady last night, but sadly the office got to her, and I was left at home thinking of something simple and quick to cook last minute ....

So, I called this green cous cous, because that's what I had made last time... but this time I had none, so if you are eagle eyed, you will notice that I've made it with quinoa instead of cous cous, which is just as delicious. (Actually I prefer it... but my darling husband turned his nose up at quinoa, and then munched through the whole lot... In fact, Max, who seems to be having an "I'm not that really into green things at the moment" also devoured his whole plate).  It leaves you super full, and chuffed that you've eaten nice and healthily - so as an added bonus, you can allow yourself ICE CREAM for later....

INGREDIENTS (for 4) (But make more because it's even better the next day)

150g quinoa/cous cous - or any old grain/pulse you have in your cupboard.
Veg stock
Cumin
50g shelled pistachios
Red onion
6 spring onions
1 fresh green chilli (I am chilli crazy so threw a few more in)
Half a packet of rocket
Lemon juice
Salt/pepper

HERB PASTE

USE ALL FRESH HERBS
30g Parsley
30g Coriander
30g Tarragon
30g Dill
30g Mint
Olive oil
Salt
Juice of a lemon

While the cous cous or quinoa is cooking, make the herb paste, by literally throwing the whole lot in a blitzer until smooth.  Put to the side.

Quinoa needs cooking longer than cous cous (about 10 minutes boiling with a splash of oil and veg stock), and cous cous just needs covering with boiling water with stock and a little oil, then cover for 20 minutes.

Chop the red onion and fry it with a bit of oil, salt and about 2 tsp cumin.

When the quinoa has cooked, drain the excess water (cous cous shouldn't need draining) and add the chopped spring onions, the pistachios and the fresh green chilli.

With a fork, mix it all together. Then add the softened onion with the cumin.

Once this is all mixed, spoon in the herb paste.  Add lemon juice as you fancy and salt and pepper.

Finally, chop up the rocket and mix it in too.  I told you it was quick and easy.  Serve at room temperature, with a large smile and an even larger glass of wine.

We ate it with baked salmon, and Mike's homemade mayonnaise mixed with some Thai 7 spice (some would say a little superior to yesterday's Chinese 5 spice).

The photos won't do the talking, but I now blame the camera and am investing in a new one..  and with Mrs P's helpful knowledge on food styling you never know...

AUBERGINES WITH CHERMOULA AND YOGHURT - A MUST MUST

Okay... so this is especially delicious - and the great thing about it is that it can either be a side dish (with chinese pork tenderloin- like we had last night - recipe later) or a starter OR a little light girly lunch (notice the low carb option!)

I love aubergine, and sometimes grill a little to put in my salad with rocket, red onion, feta cheese and pine nuts - with a drizzle of lemon juice, olive oil, salt and pepper. YUP -  PRETTY TASTY..

INGREDIENTS for 4 people

2 aubergines
4 cloves garlic
3 tsp cumin
3 tsp ground coriander
3 tsp paprika
A couple of preserved lemons (or lemon skin if you can't find them)
Bunch of coriander
Bunch of parsley
Small bunch of mint
Olive oil
Half a packet of bulgar wheat
Handful of raisins or sultanas
6 spring onions
Lemon juice
1/4 tub greek yoghurt



So, for the Chermoula (which is basically all your ingredients apart from the bulgar wheat, spring onions, raisins, mint and yoghurt!)

Mix together in a choppy whizzer all the spices - so the cumin, ground coriander, paprika, garlic, preserved lemons, salt and pepper, half the bunch of coriander and parsley, and few splashes of olive oil.
Once whizzed, then you cut the aubergines lengthways in half and then slice them in a criss cross way - but be careful not to puncture the skin.

Pop the chermoula on top, dividing it evenly between the 4 halves.

Put in the oven (200 deg) for around 20-25 mins or when aubergine is properly cooked.

Meanwhile... make the bulgar wheat.

I LOVE BULGAR WHEAT, and any leftover you can have for lunch the next day - maybe mix it with a salmon fillet and some extra red onion for the perfect healthy lunch.

Put half the packet of bulgar wheat in a bowl (sometimes I put a veg stock cube in with it, but this dish is so tasty along with the aubergine, that it doesn't really need it).  Cover with boiling water, probably around 200ml - but you might find it drinks a bit more so you can keep adding.  Pop the raisins and olive oil in aswell and leave covered for at least 10-15 minutes. Chop the spring onions and then add them in too, with the rest of the fresh parsley and fresh coriander and some splashes of lemon juice.  It should be quite soft when done. (but not too soft - we don't like soft)

When aubergines are cooked, pop the bulgar wheat mix on top, and a few dollops of yoghurt, and finish with a bit of mint to look the part. (Although saying that - have just looked at my photos, and I seem to have mixed up my parsley and mint, so either will do!)

I really hope this doesn't sound too complicated, because it is so worth doing, and very very easy, and completely delicious.

Am not sure if the photo does it justice!!

Anyway, enjoy - (not like Max, who pushes it around his plate, and opts for a pork filled bagel instead - I mean seriously)