Spice-crusted aubergines & peppers with pilaf

 

 

Although this recipe - from BBC Good Food - was originally for spicy coated aubergines with pilaf rice, I just wanted a simple recipe to go with the aubergine and red pepper I had just bought; I liked the combination of spices, all of which I happened to have (because of Ottolenghi!). So I didn't use the lentils and rice, but it looks like quite a nice meal. 

The peppers tasted quite fruity actually! I think I'll double the quantity next time. And one small aubergine was sufficient as a side for the two of us, one large red pepper, and I used a small handful of the spices (that's a tsp, right?... or thereabouts!).

Ingredients

• 2 large aubergines, halved
• 2 tbsp extra virgin olive oil
• 2 red peppers, quartered
• 2 tsp ground cinnamon
• 2 tsp chilli flakes
• 2 tsp za'atar
• 4 tbsp pomegranate molasses
• 140g puy lentils
• 140g basmati rice
• seeds from 1 pomegranate [didn't have in the house]
  
• small pack flat-leaf parsley, roughly chopped [didn't have in the house]
  
• Greek or coconut yogurt, to serve [did have. didn't need it]
  

Method

• STEP 1

  Heat oven to 220C/200C fan/gas 7. Using a sharp knife, score a diamond pattern into the aubergines. Brush with 1 tbsp of the oil, season well and place on a baking tray, cut-side down. Cook in the oven for 15 mins. Add the peppers to the tray, turn the aubergines over and drizzle everything with the remaining oil. Sprinkle over the spices, 1 tbsp of the pomegranate molasses and a little salt. Roast in the oven for 15 mins more.

• STEP 2

  Boil the lentils in plenty of water until al dente. After they’ve been boiling for 5 mins, add the rice. Cook for 10 mins or until cooked through but with a bit of bite. Drain and return to the pan, covered with a lid to keep warm.

• STEP 3

  Stir the pomegranate seeds and parsley through the lentil rice. Divide between four plates or tip onto a large platter. Top with the roasted veg, a dollop of yogurt and the remaining pomegranate molasses drizzled over.

 

Turmeric Lemon Rice

Jon loved this recipe (from Costco Connection, n.b.!) and thought I should share it with you...
[photo to follow]

Ingredients:

180g Basmati or other rice
Salt to taste
27g sesame oil [how much is 27 g of oil, for goodness sake!!]
Pinch of asafoetida
2g black mustard seeds [have you ever tried to weigh out 2 g of something?!! - try a small handful and crush them in a mortar]
30g [or sm handfull] of raw [or any other kind of] peanuts
1 stem of Indian curry leaves [or daon Salam? or bay leaves, I used 2]
1 serrano chilli [or whatever you have in the freezer, in my case], cut into strips
2g turmeric powder [see above!]
10ml fresh [or bottled] lemon juice 
Zest of half a lemon, optional
15g chopped fresh coriander leaves [or not, Nicole!]

Method:

Bla-bla-bla... make rice. 

In a small pan, heat the oil just slightly and add a pinch of asafoetida.
Add mustard seeds and let them sizzle for 5-10 seconds [!] then add peanuts, curry leaves, and serrano chilli. Fry for about 30 seconds, add turmeric and remove from heat.
Stir spices and add to rice, along with lemon juice and zest.
Garnish with chopped coriander leaves [or not!].

Serves three. I usually use 60g rice per person but you might not find it enough. 

Mom's Rice and Spinach Ring

I love this recipe (from Magimix Cookery). They say, "This is the most attractive vegetable dish and one that is very easy to make. Serve it with curries, roast meat or fish."

Ingredients:
12 oz (350g) long grain or Basmati rice
Salt and freshly ground black pepper
1 lb (450g) fresh spinach (or 8 oz - 225g - frozen spinach)
1 small bunch parsley (or dried)
1 large onion
1 green chilli pepper (or 1/4 tsp dried chilli pepper flakes)
2 cloves garlic
2 tbsp oil
1/2 tsp ground cumin (I prefer cumin seeds, more fragrant when you've fried them)
1/2 tsp ground coriander
1 tsp garam masala (not too much)
2 oz/50g butter

Method:
* Cover rice with enough cold water to come 3/4 in. (2 cm) over the top of the rice, add 1/2 tsp salt, stir well, bring slowly to the boil, cover and simmer gently for 20 minutes. Stir well, to beat air into the grains, return the cover and simmer gently for 10 minutes by which time the rice should be tender and fluffy and all the water should have been absorbed. (I just boil the rice in lots of water for 10 mins, no measuring involved, drain and rinse with boiling water. Always perfect rice)
* Remove any tough stalks from the parsley. (I never bother; in fact, I use a ton of dried parsley. Seems to work!)
* Peel and roughly chop the onion and garlic.
* Remove the seeds from the chilli pepper. (flaked red pepper easier)
* Cook the spinach until just tender and drain well.

* With Magimix double-bladed knife: process the parsley until finely chopped and remove. (if you've used fresh parsley)

* Process the onion, garlic and chilli until finely chopped.

* Heat the oil in a frying pan, add the onion, garlic, cumin seed and chilli (flakes) and cook over a medium heat until the onion is soft and transparent.

* Add the (cumin), coriander and garam masala and cook, stirring, over a medium heat for four minutes. (why four minutes?)
* Process the spinach (a bit), add the butter and process for long enough to melt the butter (a second or two), unless you've used finely chopped spinach to start with in which case, just drain it!
* Add the onion and garlic mixture, the spinach and parsley to the rice and season with salt and pepper.

* Press the rice into an oiled ring mold, cover tightly with foil and bake in a moderate oven (350º F/170ºC/gas 4) for 45 minutes.

* Turn out onto a serving dish (as if you need to be told!?)

"Note: the center of the ring can be filled with a savory mixture of leftovers" or, much nicer, chicken/quorn tikka massala!

Salmon Coulibiac with lime pickle sauce

I thought I'd lost this recipe but found I'd very cleverly put a card of it in my recipe file. Now I'm posting it here so I don't lose it again...

Ingredients filling:
8-12 oz/225-330 gr poached salmon,
2 fat cloves garlic, crushed
2in/5 cm piece lemon grass = sereh
thumb-length piece root ginger [probably 1 Tbl ground]
2 Tbs stir-fry oil [I only ever use virgin olive oil for everything - simplifies matters]
1 x 300 gr Sainsbury's Chinese egg-fried rice*
1 Tbl soya sauce
2 dessert spoons chopped coriander
ground nut/vegetable oil [see above]
6 sheets filo pastry
sea salt and fresh milled pepper

Preheat oven to 230°C [strange number]!/450°F/Gas mk 8

Season salmon with S&P, chop into cubes; stir fry garlic, lemon grass, root ginger; add rice and soya sce.
Toss. Remove from heat, season, add coriander and salmon;

Lubricate [lubricate??] filo and line tin with alternate pieces.
Pile in the salmon/rice mixture; fold sheets over the top and bake in the oven for 12-15 min until the top is brown and crispy.

Meanwhile prepare sauce:

1 tub 200 ml crême fraiche [I always use fromage frais], coriander, 4 tsp Sharwood's lime pickle, lime juice, salt and pepper.
Lime pickle is very strong so add a little at a time to your liking. We love it!


*Ingredients Sains' Egg Fried Rice: rice, egg, peas, spring onions, sesame seed oil, ginger: cook rice, mix in spices and throw in a beaten egg or two to set in the warm rice)
Bon appétit!