Baba Ghanoush = Aubergine Mash

Lamb and Baba Ghanoush with green beans

Side orders. What do you always go for? Potatoes? Carrots? Peas? Beans?  I can always go for green beans and peas - they are my favourites. I sometimes jazz them up with spices or a bit of fried onions, garlic and chicken stock if I get fed up just steaming/boiling them.

However, if you’ve got a really nice piece of protein that is the star of the show you sometimes need a more interesting entourage that will make it shine even brighter. This week I have been loving aubergines and so here is a great meal idea to share with you all:

Lamb steaks with Aubergine mash and green beans

Lamb steaks [bone in]: marinade in Salt, Freshly ground black pepper, rosemary, crushed garlic and fresh thyme [set aside for however long you have before you cook them – overnight is best but a couple of hours will also do! They should be at room temperature before cooking]

Green beans to steam

Ingredients for Babaganoush [i.e. Aubergine mash]:

1 Fat Aubergine [pricked with a fork all over]

1 clove of garlic peeled and crushed
½ tablespoon of tahini paste
2 tablespoons of plain fat free yogurt
Olive oil [about 1 tablespoon]

Garnishes: Squeeze of Lemon
Pinch of Sea salt
Pinch of Black pepper
Pinch of Smoked paprika
Handful of Pine nuts [dry roasted in a pan]
Parsley [finely chopped]

Aubergine mash goes brilliantly with lamb. This recipe is easily tweaked to your own taste and dead easy to make. Aubergines are spongy inside and full of water. They tend to soak up gallons of oil if you fry them and can take ages in the oven. The easiest way to cook them and soften them without using any fat at all is to actually stick the whole thing in a microwave.

1.       Pre heat the fan oven to 200 degrees C for the lamb

2.      Prick the skin of the Aubergine with a fork all over. Place in a dish and whack it in the microwave for 10min on the highest setting. Check after 5 minutes then after 10 minutes. When its deflated and soft when prodded with a knife, it’s done. If not, then stick it back in for another 5 minutes. Be careful with the steam coming off the aubergine – it will be scalding. Pop it on a chopping board and slice open. When you can handle it – hold the top with one hand, and scrape the innards out with a spoon. Discard the purple skin. Using a knife and fork chop the hot flesh into bits and then leave to cool a little.

 

 

3. While it’s resting, get a clean bowl and pop in your crushed garlic, a pinch of salt, squeeze of lemon juice and the Tahini and the yogurt. Remember tahini is very rich so a little goes a long way. Mix everything up and taste – if its needs tweaking do so now and keep checking the seasoning. You can add more tahini or yogurt as you see fit. With the seasoning Aubergine can take a lot of salt but do it in small increments to get the right balance.

 

 

4. Once you are happy with the dressing, slide the aubergine flesh into the bowl and drizzle on some olive oil [about a tablespoon]. Fold everything together and taste to check the seasoning and adjust accordingly. 

5.Now for the garnishes. I love a texture contrast with dry roasted pine nuts. I also like a sprinkle of smoked paprika but you can leave this out if you like. Drizzle over some olive oil before you dish up and don't forget the parsley!

This dip is great at parties with crudités. But it’s luxurious enough to be served as a side for my lamb.

As for my lamb steaks which were bathed in garlic, fresh thyme, fresh rosemary, salt and pepper for about 2 hours - they were roasted in the oven and finished off under the grill. The left over babaganoush was still delicious the next day- cold and smeared over toast for breakfast!

5. Set the babaganoush aside. Pop the lamb steaks in the oven and turn down the heat to 160 degrees; Leave them in to roast for 10 – 15min then finish under a hot grill for another 5 minutes and then leave to rest. My steaks ended up medium. If you want them to be pinker then reduce the cooking time and keep checking them so they don’t over cook.

6. When the lamb is resting steam the green beans till al dente

7. Serve up with all the elements and a good pinot noir.


 

Outstanding Ox cheeks in Oxford

Braised ox cheek with pot roasted vegetables, mousseline potato and bone marrow

On route to Oxford for a mini away break we stopped off for lunch at a Michelin star restaurant called Sir Charles Napier, in the heart of leafy Oxfordshire. The unassuming exterior of this place in the middle of nowhere masks a gorgeous cosy interior and a lucious garden out the back. Strewn through the premises are large sculptures of animals made by Michael Cooper - slightly alarming but all in good fun. It was sunny but cold when we arrived so sadly, sitting outside was not an option. In the back room with the sun shining in and only one other table occupied for lunch we had a pretty intimate dining experience which will not be forgotten.

 

 

My starter of Game terrine was served with a very tidy salad and Hubby had Crab with quails eggs encased in a potato cup. The presentation, taste and textures were outstanding. The level of detail put into each dish explains why they have a Michelin star and have been allowed to keep it for 2013! Within that salad of radishes and beetroot chutney there was a small quinelle of foie gras parfait which went so well with the terrine, that it brought a tear of joy to my eyes. Hubby's main of Ox cheeks had extra details like apple jelly squares and bone marrow.

 

 



The Ox cheek main was so tender it must have been braised for days! However my main course was by far the best out of the two. I ordered the Cannon of lamb and promptly forgot about the bits and pieces it was meant to come with. When it arrived I was delighted to receive not only a fan of tender lamb on a bed of kale but also some sweetbreads AND a side order of lamby hotpot. The lamb was of course local - so local I believe it was from the next field! I was delighted to get an individual pot of perfectly sliced coins of potatoes hiding soft mouth melting cubes of lamb. It was divine. It was sublime. It was .. is making my mouth water right now!

 

Canon of lamb, devilled sweetbreads on a bed of kale and puree of celeriac and cauliflower, topped with pea shoots

 

lamb hot pot with red cabbage as a side order

 

After such a satisfying main there was no room for dessert as far as I was concerned but Hubs went for a sticky toffee pudding with a twist. I decided to check out the cheese board just to have a nosy but once it arrived I couldn't resist! This was one of the best cheese boards I have seen in a while. The only other comparable one I have come across is the one in Chez Bruce in Wandsworth!

Sticky toffee pudding and banana mille feuille with passion fruit sorbet

 

I failed to memorise any of the names of the cheeses I picked - 2 were from England and one from Spain, all were spectacular with the fig jam. This was followed by coffee and truffles filled with salted caramel [!!!] and subsequently resulted in me needing a 2 hour nap in the car on route to Oxford itself. I also failed to buy the chef a drink for such a sumptuous feast. I think I may have to return next summer so we can sit outside to enjoy the garden for an al fresco lunch and buy the kitchen staff some well deserved 'thank you' drinks. Find an excuse to go. Even if you are not heading to Oxford, make a detour. It's worth it!

Donostia: San Sebastian Foodie Fantasy realised

Standard ceiling view in any bar in San Seb

Racion Jamon Iberico

 

For years I have raved on about tapas culture and loving the Spanish way of life: the art of spending time over food, friends and conversation. Many people I know, have recommended that I go to San Sebastian as a foodie destination to experience the best tapas in Northern Spain. People from this region or those who have been lucky enough to visit the area, go misty eyed and look far off into the distant horizon whilst drooling and sighing as they try and explain the delights of the food there.

Coming back to London this year, I have noticed the rise of many Spanish restaurants, delis, tapas or pintxos bars & it has taken off like no other. I realised I was now hankering for a taste of the real deal on our doorstep. The old world of wines and the food of the European sun. So this year I finally got round to going to this fabled city of the Basque country.

I warn you - it's not the easiest place to get to due to lack of direct flights and it's tricky trying to coordinate coaches/trains from the nearest big cities like Bilbao. However once you get there, it's a haven for beach lovers [La Concha is one of the most beautiful in the World] and for those who love nothing more than eating and drinking the night away! I recommend that you fly direct from Gatwick to Biarritz airport in the South of France. Then you take a coach into Spain or take a bus to the train station and then take the train to Donostia with one change over - both routes are about the same length in time and a fun adventure and quite cheap.

Once you get there [coach station/train station] you can walk everywhere - its not a massive city. The old town of Donostia [Basque name for San Seb] has cobbled streets lined with little restaurants/pubs that have an enormous array of pintxos [Basque name for Tapas; pronounced Pinch-os] laid out on the bars. Its a stones throw from the old port and La Concha beach and really fun to wonder around and get lost in.

The idea is that you graze from bar to bar sampling different morsels of food and wine - my idea of heaven! Once you stop at one, you choose a small plate and one or two different items displayed on the bar and order a drink. You then collect the cocktail sticks that hold the canapes together and hand them in at the end to your bar man or just indicate as to what you have consumed and they will rely on your honesty to get you the correct bill.

This slow nibbling on different dishes at each bar means you don't get drunk too quickly and you can try different beverages. Cider is very popular as is a hideous concoction of red wine and coca-cola called Kalimotxo [pronounced Kali-mocho]. Better to try the local wines - this region is where Rioja hails from and is the best I have ever tasted. The best white wine was Aura Verdejo Rueda which met with local approval when chosen by a tourist like me!

The food is good local ingredients put together simply and without fuss. Nothing too spicy and not a vegetable in sight [other than for decoration]. Lots of the pintxos are bread based or deep fried - so you really have to look around for healthy options i.e. grilled seafood and skewers, salads, etc. Half the fun is to find out what the locals are going for and then hang around till you can squeeze up to the bar and choose the same!

Pickled Anchovies

Pimentos Padron : Deep fried salted mild peppers

 

A glass of vino plus a few plates of pintxos in each bar is about 10 euros or under depending on how much you drink/eat. It is such a sociable way of wondering the streets in the warm summer nights. The whole town was busy and bustling and very family friendly! People tended to go from bar to bar until 11 or midnight then head off to various late night venues to carry on or home to sleep it off before hitting the beach again the next day! Every bar specialised in their own signature pinxtos. My favourite was Bar Egosari serving a huge variety of skewers that were grilled for you as you waited!

Skewers ready for the grill

 

 

Grilled Squid

One bar [Ganbara] provided a display of huge tomatoes straight out of someones garden that tasted of sunshine and heaven on a plate. I have never tasted tomatoes so good! Just with a drizzle of Spanish olive oil and a crunch of sea salt, it was simple and sublime. All the juices were eagerly mopped up with bread and the customers munching on this ensalada de tomata were all nodding approval at each other without being able to speak. Divine! Why is it that tomatoes on holiday have that flavour like no other? Nothing back in the UK tastes anything like my memories - so simple yet delicious, just a bit of bread and tomato - thats it! I went back for it practically everynight!

Tomatoes with Olive oil = BEST PINTXOS!

Another favourite that had to be searched for was Albondigas ie meatballs. Most bars do a spread of cold pintxos on bread out the front but some hidden gems have these simmering terracota pots at the end of the bar/kitchen - you really have to elbow the oldies out of the way to get to them and demand your portion! Any bar that has hoards of elderly local Spainards is bound to have a speciality that the tourists are missing out on!

Albondigas = Meatballs

Skewers of Pickled chillies,prawns,peppers, anochovies and pickled onions and gerkins

Octopus and peppers and onions


 

All these pintxos can in my opinion be put together very easily for a party at home. Nothing really requires that much cooking - just skewers/cocktail sticks, good ingredients & the imagination to put them together. I missed green stuff though. There was none on the menus. Not a cucumber in sight. No green beans or peas. Don't get me wrong I am very much the carnivore but I think veg can make dishes more ineteresting and give variety in textures. By the end of the week I was craving veg and I wanted to sit down for a meal rather than standing around in bars. So we found some amazing restaurants to go to on the port. Lots of fresh seafood cooked just in a little olive oil and garlic - it was delightful and just what you want from a seaside holiday. However again no veg in sight or on the menu [even though the markets in town did have loads of veg stall - I wonder where they all go?].

I also found the fact that they serve bread with everything made me feel a little too bloated by the end of the week - freshly made bread is hard to resist at the best of times let alone on holiday! Breakfast was also tricky as they tend to do none at all, very sugary pastries or again bread based options. The best one I found and had everyday [and now won't need to have again for a year] was Potato Tortillas. Every bar had a fresh one laid out by 10am in the morning so coffee and a slice of this savoury delight kept me going till pintxos time!

Overall I highly recommend Donostia for a long weekend of bar hopping and eating delicious tapas and lying on the beach. And in terms of things to do there is plenty of art and culture like the Guggenheim Museum and Gallery in Bilbao which is only 40min away on a coach as well as plenty of night life and music! You may then want to come home and go on a carb free diet of spicy vegetarian food - Just kidding !!!

Tea Time Treats

Sweet Balls of Nuts

Not so long ago I came across a recipe for what was named Tahini Balls and it spiked my interest, as it did not involve any cooking. I am pretty rubbish at making desserts and I always get a bit put off by the quantity of butter and sugar that gets put in. I also like rustic cooking without exact measures, so baking is out, as you really have to be precise for perfect result.

I made a batch and discovered that these balls were the perfect partner to a cup of tea/coffee and also as an after dinner sweet treat. Being bite sized portions also means you can have one or two and meet your sugar cravings but not go overboard and feel guilty. Sometimes a tea time treat involves cakes or biscuits or some other sugary naughtiness which are bad for your teeth and for your waistline. These options have never really appealed to me as I don't have a sweet tooth. I sometimes crave dark chocolate but I invariably feel a little queasy after consuming even the smallest amount as it's so rich! So I decided to experiment and come up with my own version of this recipe, to maximise the health factor and reduce the sugar aspect.

A batch of these balls will take very little time to make, if you have the ingredients in stock and they store very well in the fridge. Just one with a cup of comforting tea will sort you out with a zing of energy and as long as you brush all the stickiness off your nashers, they won't damage your teeth....

Ingredients:

Sticky dates [stoned]
Cranberries [dried]
Agave Syrup *
Tahini paste [sesame seed paste]**
Ground Almonds
Roasted/toasted chopped hazelnuts/almond or any other nut of your choice
Dessicated unsweetened coconut / Sesame seed for the coating

You can vary the quantities you put into the mix but essentially the sticky dates, the syrup and the paste will be the binding agents that hold the dry ingredients together.

Just chop up half a block of sticky dates into small bits as well as the cranberries. Bung them into a bowl then add a handful of the nuts. Mix in 2 large tablespoons of agave syrup and then the tahini paste. Mix this sticky mess and slowly add a couple of tablespoons of ground almonds at a time until the mixture is dry enough to handle and roll into balls.

Now wash your hands! Then put out a bowl with clean cold water in it - this is to wet your hands from time to time [this will stop everything sticking to your hands in between rolling the balls out]. Put out another bowl with the coconut or sesame seeds, to roll the balls in and coat.

Take a teaspoon of the mixture at a time in the palm of your hands and roll in a circular motion into a ball and drop onto the coconut/sesame seeds - shake the bowl around to evenly coat the balls then place in a clean container.

Coconut and Sesame balls

I think the dates and the tahini paste are the main ingredients for these balls and everything else can be varied according to your taste. I've tried these with dried cranberries, dried blueberries, dried chopped up apricots and a variety of different nuts.

*I think that the agave syrup is the best option as a sweetener instead of honey or sugar as it is a low GI natural sweetener. It comes from the sap of a plant and it is essentially fructose [the sugars from fruits and honey]and dextrose and these are less cariogenic than sucrose i.e. not as bad for your teeth! You can but it from health food stores and most supermarkets these days. It goes a long way as you need less of it than normal sugar or honey as it is much sweeter. I sometimes pop in a tiny teaspoon into tomato based sauces to cut through the tartness. You can drizzle it over porridge or use an an sweet alternative in any dessert recipe.

** Tahini paste is made from sesame paste and is very high in calcium and most of the B vitamins. It has the consistency of peanut butter and a distinct flavour. It is also very high in calories so should be consumed in small amounts. It is used with chick peas to make hummous and is great in salad dressings or mixed with yogurt as a dip.

In terms of the dried sticky fruits or any sticky sweet treats like these - remember that the length of time that sugars are stuck to your teeth make a huge difference in the amount of damage they do as does the frequency of their consumption. So don't eat them intermittently throughout the day and don't forget to brush your teeth! The texture and consistency of sugars that you eat makes a difference to getting holes in your teeth. For example - did you know that crisps can some times do more damage as the starch from potatoes sticks to teeth and if they remain there for a while they can ferment into sugars that cause cavities. These balls are definitely a better option than crisps, cakes or biscuits for your tea time needs.

Thai talkin' Jive Turkey

The Olympics are coming! Very soon. Every newspaper and magazine is obsessed with the event and rightly so. I on the other hand, am curious about what our athletes eat! There was an article in the Times recently which talked about how athletes really loved and recommended eating Turkey meat as a performance enhancing protein! Well that got me thinking ... I use turkey all the time but it's not a very popular choice with others. Most of us only ever have turkey at Christmas. Sometimes roasted dry within an inch of its life and only made more interesting by gravy and the trimmings. Then the leftovers get recycled for days later! Over kill! No wonder people don't bother with it for the rest of the year!

Turkey is actually really cheap to buy all year round, when it is not in demand - you can find it in all supermarkets and it's cheaper than chicken! It is a great lean protein that is low in saturated fats compared to red meat and if you know how, you can get huge amounts of flavour into this otherwise boring white meat and make it into a star.

THAI TURKEY BURGERS

Ingredients :

Lean thigh/breast turkey mince [breast is leaner than thigh but gets drier]
Green Beans - sliced into thin rounds
Spring Onions - sliced into thin rounds
Handful of fresh corriander finely chopped
Peeled knob of fresh ginger - grated
Peeled and minced clove of garlic
1 large red chilli - deseeded and diced finely
Zest of half a lime
Juice of half a lime
1 whole egg
Small drizzle of sesame oil
2 tablespoons of fish sauce
2 tablespoons of soy sauce [light]
1 tablespoons of rice wine vinegar
4-5 tablespoons of ground almonds *

* Ground almonds make a great binding agent and an alternative to wheat/bread based options. So it makes these tasty patties Caeliac friendly [gluten free] and also stops them from falling apart when you cook them. Plus almonds are full of calcium, vitamin E and more protein!

The egg is also for binding the ingredients together but without the ground almonds this mixture would be too sloppy! Use as much as you need to get the mixture dry enough to handle and shape...

Method:

1. Pop every thing in a large mixing bowl and well.. mix!

2.Take a tablespoon of the mixture and roll into meatballs or patties using clean,washed hands.
3. Place them in the fridge [with cling film over the top] to chill and set for a minimum of 30 minutes or longer while you preheat the oven to 180 degrees C.

4. Heat a small amount of canola/rapeseed oil in a large frying pan
5. Shallow fry the burgers to caramelise & colour each side[just a couple of minutes on medium heat]
6. Place them in the oven for 8 - 10 min max and then switch it off and allow them to rest [don't over cook them - they should have a small bouce back when you prod them in the middle with your finger - should not be not rock solid or else they might be a bit dry.. in which case serve with sweet chilli dipping sauce and a squeeze of lime!!! ]

I sometimes eat a couple of these as a cold snack at work to keep me going. They really are very filling and they keep you full for ages. As a starter you can serve these with a zingy & cruchy thai salad or you can dish them up as a main with a veggie stir fry & maybe some plain white basmati rice.

Nutritionally* the turkey meat contains
- Protein : essential amino acids like tryptophan which is a mood elevator, sleep enhancer and appetite regulator
- Minerals : Selenium and Zinc which are immune supportive, Phosphorus which is energy enhancing
- Vitamins e.g B3 and B6 which help keep a healthy heart and immunity
- other nutrients include choline which allows nerve to muscle coordination, reduces homocysteine build up [which is a substance the body produces but is bad for the heart], and it also reduces chronic inflammation

* info from World's healthiest food website www.whfoods.com

No wonder the athletes opt for turkey as their protein of choice during training. I reckon everyone should give it a try. Use the mince as an alternative in pasta sauces, pies and meatballs. Grill or BBQ turkey steaks with marinades. Stir fry the shredded meat into Mexican dishes or chinese stir fries. A great alternative during austerity measures - no?

Dahl Darl'

Moong Dahl with peas and corriander

As a brown girl, sometimes comfort food amounts to simple Asian flavours like Dahl [Daal/Dahl is basically a lentil stew]. For me a bowl of hot dahl can be a fulfilling snack, an alternative savoury breakfast option or just a side dish to a curry feast! My recipe can be applied to any type of lentils or pulses and it is a fail safe method to inject the maximum amount of flavour into this nourishing dish.

Red Lentils result in a thick pureed soup

Yelow split peas result in a nutty stew with a bite

Lentils are high in protein, low in calories with virtually no fat and they are full of fibre. They are basically legumes i.e. they grow in pods like seeds and there are a huge variety available. They are low GI foods in that they release their energy slowly and keep your blood sugar levels from rising rapidly/dropping rapidly after a meal. They contain both soluble and insoluble fibre which keeps you fuller for longer and helps keep a healthy gut. They are also known to help reduce cholesterol levels.

Here is a list of nutrients, minerals and vitamins that are in lentils and what they are important for...

1. Molybdenum : Good for loads of Enzyme systems and Iron metabolism
2. Foltae : Used in Blood formation, Coenzyme systems and Amino acid metabolism
3. Magnesium : Enzyme systems, Enhances antioxidant defenses, Important for heart health
4. Iron: Carries oxygen to cells, Part of muscle myoglobin, Releases energy by oxidising enzymes
5. Copper: Collagen formation, Enhances Haemoglobin synthesis and involved in Enzyme systems
6. Potassium: Protein & glycogen synthesis, Fluid pH, Nerve impulses and Muscle contraction
7. Vitamin B1 [Thiamine]: Energy release, DNA formation, healthy nerves
8. Tryptophan [essential amino acid]: Appetite regulator, Sleep enhancer, Mood elevator
9. Fibre: Gut health, Fullness, reducing cholesterol

Ingredients for my recipe:

1 cup of pre-soaked lentils thoroughly rinsed in cold water and then drained*
1 large brown onion - peeled, finely sliced
3 cloves of garlic - peeled, one sliced thinly into rounds and 2 left whole
1 level teaspoon of powdered tumeric
1/2 a level teaspoon of garam masala
1/2 a cap full of white vinegar [about a teaspoon]
Paanch [5] paran spice mix ** [pinch of fenugreek, cumin, fennel, black onion and mustard seeds]
2 very small dried red chillies whole or a pinch of dried red chilli flakes
Salt

** this dry 5 spice/seed mix can be bought in Asian shops pre-assembled or you can concoct your own batch - I use it in lots of vegetarian dishes and it's a store cupboard essential for me

*Most Lentils don't usually require pre-soaking BUT I tend to do it for 2 reasons:

1. I have found that soaked lentils cook faster and
2. If you get rid of the water that you have been soaking the lentils in, then you tend to get less or virtually no flatulence that can sometimes result from eating them!! - Top Tip !!!

So soak them overnight or even just for 20 minutes but get rid of that water and rinse them well in cold running water before draining and setting aside!

So here's what you do ...

• Put the drained lentils, the sliced onion and the 2 whole garlic cloves in a deep sauce pan
• Add the tumeric powder
• Put in 3 times as much cold water [like a pint or so]
• Bring this to the boil being careful that it does not froth and bubble over the pan
• Simmer for 30min then check if the lentils are soft when you squeeze one inbetween your thumb and forefinger
• If they are not ready continue to cook - if the water is almost gone add some more boiled hot water from the kettle, if there is loads of liquid just continue to reduce
• When they are cooked add 1 teaspoon of [Maldon Sea] salt***
• Add the vinegar and allow to continue to bubble away gently while you heat a frying pan
• Add 2 tablespoons of rapeseed oil and throw in a pinch of the paanch paran seeds, the dried red chillies and the sliced garlic - heat the oil till the garlic starts to become golden and then pour the hot tempered oil over the dahl.
• Add the garam masala and stir
• Check the seasoning
• At this stage if you want you can add a cup of frozen peas/fresh chopped tomatoes/fresh chopped corriander.
• Stir and then cover and leave to sit

This method of tempering the oil is an old Bengoli method resulting in 'Tarka Dahl' and it somehow flavours the dahl onto another level.

***Another top tip: With all lentils and pulses, don't add any salt until they are cooked - otherwise they stay hard/too nutty.

You can eat the dahl with rice/chappatis/rotis with a dollop of cold yogurt or chutney/pickles. I like to chop fresh green chillies onto it and tuck in!