Sunday, 29 November 2015

Aubergine, tomato, potato

This is a recipe loosely based on Aubergine (Eggplant), Tomato, Potato
that Yotam Ottolenghi has featured in his latest sensational book "Plenty More".




Believe me, there are Plenty More Flavours going on in this recipe.
The original recipe by Yotam Ottolenghi has poached eggs on top for a more filling dish.



In spring time you are on the cusp of crossing over from comforting soups with crusty bread to lighter salads with crusty bread.  We have home grown tomatoes and little else compares to the taste of sun ripened tomatoes, with the last Winter Aubergine and store bought potatoes still covered in dirt to keep fresh for longer. 

When hubby asked what was for lunch on this Sunday I said, tomatoes, aubergine and potatoes.  Hubby prefers potatoes to be crisp and stand alone but nonetheless he kindly ate his share of this dish.  Plus, I was cooking lunch.



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aubergine, potato, tomato

Loosley based on the recipe by Yotam Ottolenghi in "Plenty More" 

Tomato topping
Mix all of this together in a bowl for the flavours to combine
handful of cherry tomatoes, halved, or 4 medium tomatoes, cut into cubes
1/2 red onion, finely chopped
2 teaspoons white wine vinegar
handful of fresh parsley, chopped
1/2 Tablespoon Sriracha sauce
2 medium or 1 large aubergine cut into 3cm chunks
500g potatoes, peeled and cut into 1/2 cm slices
mix of 1/2 cup olive oil and 1/2 cup sunflower oil for frying
Dressing -Whisk together in a little bowl
80g tahini paste mixed with about 3 tablespoons hot water until it is pourable
2 1/2 tablespoons lemon juice
1 clove garlic, crushed
pinch of salt
Garnish
2 teaspoons sumac
1 tablespoon fresh coriander, chopped
salt and black pepper to taste
extra virgin olive oil
Heat the oils in a large non stick frying pan over a medium high heat and fry the aubergine in batches until brown, approximately 5 minutes, turning once or twice.
Drain on a paper towels.
Then fry the potato slices for approximately 10 minutes turning several times until the potatoes are all light brown and soft.
Drain on paper towels.
Place potato slices in the bottom of your serving bowl, drizzle with half of the
dressing.   Layer the aubergine on top and pour over the remaining dressing.
Pile the tomato mixture on top and sprinkle with sumac and coriander, salt, pepper and a little extra virgin olive oil.
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Serve with crusty bread to mop up the delicious juices.
This is a perfect dish for lunch or a light supper, filling and delicious.
Although it took a little time the result was well worth it and I will be cooking this again.

Buon appetito, enjoy Merryn xx
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December Garden Share Collective, fresh and fruity

There is an abundance of variety in our garden as we roll into December.
From peaches to snow peas and cabbage
there are always vegetables to gather and enjoy.
 
 

The ample November rain certainly helped all things green to grow and prosper.


                     Beautiful cabbages, both red and green have been flourishing.


Endive, or escarole has self seeded from last year. 
Lucky for us and the chickens who also adore this peppery green.


A myriad of lettuce I simply pick the leaves each day and let the plant keep growing.


Chard or silverbeet grows all year long and is a very healthy vegetable.


Asparagus spears peep through the ground. 
They are nearly finished now but have been growing for our dinner for the last 3 months.



My little Thai chilli bush growing in a pot now has red chillies.
These are welcome after using frozen and dried ones for the last month.


Hanging snow peas


 
Small broccoli florets that keep popping up for weeks after the main head has been picked.


The small bush in front is a dwarf coffee tree whilst behind in the centre of the picture is my pomegranate and it is already flowering with some fruit golf ball in size.


These are self seeded nasturtiums, but please admire the gorgeous blue crane in the foreground.  I noticed yesterday he/she bought a mate and I am very happy they are now a pair.


 
Look at these little olives, this one is a grafted kalamatta.
Our bees have been working very hard fertilising every single olive bud.


 
We have picked probably 200 peaches from this one tree.
The tree is netted with fruit fly netting and there are two fruit fly traps inside the netting.  Luckily there have been no fruit fly in the peaches although there a few fruit flies in the traps.  The netting stops the birds and flying foxes eating the peaches as well.  These are sweet, juicy and yellow on the inside.


Tomatoes.  Yum.  We are picking them early to also help deter fruit fly.


As long as there is a blushing of red, the tomatoes will fully ripen inside on a sunny window sill.
 
Here are my December garden highlights posted as part of the Garden Share Collective.  You can see other members gardens here.


 
 I almost forgot to show of my first organic garlic bulb.
I planted two rectangular containers during the winter solstice (22 June) and will harvest them all in two weeks time.  There will be a BIGGER patch planted next time.

Buon appetito, enjoy Merryn xx