Posted in Food, Party Food, Side dish, Vegan, Vegetarian, tagged Aubergine, Aubergines, Burnt Aubergine salad, Cooking, Dip, Food, Israeli, Jerusalem, Pomegranate, pomegranate seeds, Recipe, side dish, Vegan, Vegetarian on 22 September 2014|
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Burnt Aubergine salad
Not quite a Baba Ghanoush, but you can drizzle on some tahini paste to make it one. This was really delicious and we loved the freshness from the lemons and the burst of fruity pomegranate. You need to start this many hours in advance but the process is very straightforward and the result is worth it.
Burnt aubergine with garlic, lemon & pomegranate seeds – serves 4 as a meze plate
- 4 large aubergines (about 1.5kg before cooking)
- 2 garlic cloves, crushed
- grated zest of 1 lemon and 2 tbsp lemon juice
- 5 tbsp olive oil
- 2 tbsp chopped flat-leaf parsley
- 2 tbsp chopped mint
- 80g of pomegranate seeds (about ½ a large pomegranate)
If using a gas hob, line the base with foil and keep only the burners exposed. Put the aubergines on 4 separate moderate flames and roast for about 15-18 minutes or until the skin is burnt and flaky and the flesh is soft. Use metal tongs to turn them now and then.
Alternatively, score the aubergines with a knife in a few places, a couple of centimetres deep, and place on a baking tray under a hot grill for about an hour (we do ours on a gas barbecue). Turn them every 20 minutes or so and continue to cook even if they burst.
Allow the aubergines to cool slightly, then cut along each one and scoop out the flesh and divide it into long strips with your hands. Throw away the skin. Drain the flesh in a colander for at least an hour or longer if possible to get rid of as much water as possible.
Put the aubergine in a medium bowl and add the garlic, lemon zest and juice, olive oil, ½ a teaspoon of salt and a good grind of black pepper. Stir and allow the aubergine to marinate at room temperature for at least an hour.
When ready to serve, mix in most of the herbs and adjust the seasoning. Pile onto a serving plate, scatter on the pomegranate seeds and garnish with the rest of the herbs.
We served ours with some barbecued flatbreads.
(Original recipe from Yotam Ottolenghi and Sami Tamimi’s Jerusalem, Ebury Press, 2012.)
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Posted in Food, Vegetarian, tagged Cooking, Dip, Feta, Food, lemon zest, Persian, pistachio nuts, Pistachios, Recipe on 15 July 2014|
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Pistachio & Feta Dip
We have made this dip many times as we, and our friends, keep on devouring the lot before a photo can be taken. Not really problematic as we love it so much. We finally got a photo 🙂 but will keep on making the dip, which has become a firm favourite and works great as a starter to share with some barbecued flat breads.
Pistachio & Feta Dip – serves 8
- 100g shelled pistachios
- 75ml olive oil
- 300g feta cheese
- handful of dill, leaves picked and roughly chopped
- 2 handfuls of coriander, leaves picked and roughly chopped
- 1 garlic clove, crushed
- 1 long red chilli, seeds removed and roughly chopped
- 3 large tbsp Greek yogurt
- finely grated zest of 1 lemon and juice of ½ lemon
- sea salt if needed
Blitz the pistachio nuts and oil in a food processor for 30 seconds.
Add the feta, herbs, crushed garlic, chilli, yogurt and lemon zest and juice and blitz for about 1 minute, or until the mixture has a rustic texture.
Taste and add salt if needed but bare in mind that feta is already quite salty.
Serve with barbecued flatbreads.
(Original recipe from Persiana by Sabrina Ghayour, Mitchell Beazley, 2014.)
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Wedges with bacon “soil” and gorgonzola
These are very delicious and perfect to share out of a big bowl in front of the TV on a Friday night – or at least that’s what we did. The bacony crumbs are a revelation! We expected the bacon to be problematic and to dry out in the oven but not in the slightest, the cooking just seems to intensify the flavours a bit and the “crumb” texture spreads through the dish perfectly.
Potato Wedges with Gorgonzola Sauce – serves 4
- 1 kg medium floury potatoes
- 8 smoked streaky bacon rashers
- 1 tbsp dried chilli flakes
- 4 tbsp groundnut oil
- 1 tbsp smoked paprika
- 250ml double cream
- 150g Gorgonzola cheese, crumbled
Preheat the oven to 200°C/Gas 6.
Scrub the potatoes and leave the skins on. Cut them in half lengthways, then into chunky wedges. Cook in boiling salted water for 15 minutes or until getting close to tender. Drain and tip into a roasting tin.
Fry the streaky bacon in a little oil until very crisp or barbecue them like we did. Put the cooked bacon into a food processor with the chilli flakes, groundnut oil and smoked paprika and whizz until it looks like very fine crumbs. Tip the crumbs over the wedges and toss gently to coat. Bake for about an hour or until crispy and sizzling.
Warm 250ml double cream in a small non-stick pan, add the Gorgonzola and stir gently until melted. Trickle the warm sauce over the wedges to serve or serve on the side as dip.
(Original recipe from Eat by Nigel Slater, Fourth Estate, 2013.)
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