Aubergine and cherry tomato tart

I know!  It's that rare beast, a vegetarian recipe on Jenny Eatwell's Rhubarb & Ginger.

I do try to include the odd vegetarian recipe from time to time, it's just that the carnivore in me often gets the better of it and I wind up throwing in something meaty at the last minute.  I'll try to do better, honest!

Well, this tart definitely qualifies as vegetarian - you could even use vegetarian parmesan cheese, if you so wanted.  If you choose Jus-Rol puff pastry, you'll find it is Vegetarian Society approved and even suitable for vegans!  So I think we can safely say that this is very definitely a recipe that is vegetarian friendly.  Hurrah!

I can't remember where I saw the thing that gave me the inspiration for this tart, except I saw an article somewhere online about char grilling sliced aubergines - and the photograph accompanying it showed lines of aubergine slices laid down slightly overlapping each other and I thought "that looks like they're on a tart".  Oooooh!  That would be good!  What could I put it with?  And that was how it happened.

I came up with the cherry tomato idea before the pesto, in fact.  I knew that cherry tomatoes - particularly the Aramatico type that are available at the moment - would be a lovely counterpoint to the relatively bland but smoky aubergine.  What it needed, though, was something to provide a basic, underlying flavour that the vegetables could ride upon.  Cream cheese seemed too rich, although I liked the cheese idea.

I didn't want anything too squishy, as the aubergine would be doing a good enough job there without any help.  Equally, I didn't want anything too overpowering - like chilli.  I gave some serious consideration to red onion marmalade, but rejected it on account of the sweetness.  I began going through what I had in the fridge - and hit upon the pesto.  That gave the herbiness that would provide good depth to the flavour, with a little bit of cheese influence too.  It was strongly flavoured, but you wouldn't need to use too much so it wouldn't be too squishy and compromise the crispiness of the tart base.  Perfect!  I then hit upon the ruse of adding some grated parmesan to the tart while it was still hot from the oven - and the recipe was born.

It received a mixed reaction from the assembled throng, in that I loved it and consider it to be one of the best tarts I've come up with to date.  Hubby liked it - but was disappointed that, to his taste buds, the pesto overpowered the aubergine.  Son & heir hated it because he finds aubergine too much of a challenge and isn't keen on cooked tomatoes at the best of times.  Hey ho!

I really enjoyed the contrast between the sweet acidity of the cherry tomatoes against the creamy blandness of the aubergine and had no difficulty picking the aubergine flavour out of the whole melange.  I felt that the pesto gave everything a good base flavour that didn't interfere and the parmesan on top added that salty bite that brought the thing alive.  The whole tart was just bursting with umami - that elusive flavour profile that can be so hard to find, but when you do, it's worthwhile hanging onto!  

The textures were great, with the crisp lightness of the pastry, the soft aubergine and crunchy grated parmesan.  I had a piece cold the following day for lunch and it was just as good, hence it is here on the blog for you to try.  I suspect it will get mixed reactions, but you'll know what your family like - so bear that in mind when deciding whether to try it.

I'm not so sure that this one is either teenager or child friendly either, but as I say, you'll know your family's tastes better than I ever will.

I served our tart with a mixed salad including feta cheese and green olives, which made hubby happy and a potato salad made using Cornish crystal new potatoes.  Well, I loved it - and I hope you do, too.


AUBERGINE & CHERRY TOMATO TART   (serves 6)

Ingredients :

2 smallish aubergines (eggplant, to those of you from over the water!)
3 tbsp oil (I used a combination of sunflower and rapeseed)
1 x  320g roll of puff pastry
1 tsp of green pesto
12 cherry tomatoes, halved
sea salt and freshly ground black pepper
1 tbsp grated parmesan cheese.

Method :

1.  Slice both aubergines into small slices (approx 5mm or thereabouts) across the round, rather than along the length.  Keep the slices in piles so as to prevent oxidisation (discolouration, in other words) and brush the top slice of each pile with a little oil, which also prevents oxidisation.

2.  Heat a griddle pan, or failing that a plain old frying pan or even a barbecue, until blisteringly hot and lay as many slices as will fit, oil side down, onto the pan.  Lightly brush the top sides with a little oil, ready to be turned.

3.  Once the underside is either charred or browned (depending on which pan you use), flip them over and repeat on the other side.

4.  Remove to a large plate and lay each slice slightly overlapping the next, around the plate so that they have a chance to cool.

5.  Repeat until all the aubergine slices have been used.

6.  Place the empty pan in a safe place to cool down!  You won't need it again.

7.  Line your baking tray with a sheet of parchment paper, or non-stick tin foil, or just plain use a non-stick baking tray.  Lay the sheet of puff pastry down flat upon it and, with a sharp knife, draw a line - not piercing through the pastry - around the rectangle to define where the crust will be.

8.  Spread the inside of the rectangle with the pesto, making sure to spread it thinly or you won't taste the aubergine.

9.  Place slices of aubergine in an attractive display onto the top of the pesto.  I used three lines of slightly overlapping slices.

10.  Sprinkle the cherry tomato halves over randomly, but making sure they are evenly distributed.

11.  Season well with sea salt and black pepper, then place into a pre-heated oven at 180degC/350degF/gas 4 for around 25-30 minutes.

12.  As soon as the pastry is golden and risen around the edges, remove the tart from the oven and sprinkle the parmesan over the top so as to allow it both the heat and the time to wilt a little prior to serving. 

Serve warm, not hot, with a mixed salad.

Printable version

Pork steaks in satay style sauce

I blame this one on hubby.  Of course, he'll say that I blame everything on him, but that's not exactly true.  In reality, it's just most things.  *chuckle*  However, this one is all his fault, because he's been swerving my lovely pork steaks in mushroom sauce meal for weeks, eventually coming up with the suggestion that "you know what I'd really like?  Pork done in a Satay style sauce".  So I did some research and came up with this recipe, which worked very nicely.

In the course of my research, I discovered that there are three styles of satay sauce and each style harks from a different part of the world.  One is the thick style that you would dip marinated and grilled chicken or pork on a stick into, another is a thinner, less robust but fiercely hotter version.  I went for the Thai version, which seemed to suit my plans for the pork, better than any of the others.

For varying reasons that I won't bore you by going into here, I needed to poach or otherwise cook in liquid, the pork steaks so as to render them tender and ensure they weren't in any way dry.  Now it made sense - in my mind if nobody else's - to capitalise on the meaty flavours by cooking the pork in the satay sauce.  However, I knew that once the peanut butter is included, you have a very short time before it starts to catch on the bottom of the pan - and nobody likes a burned satay sauce.

So I could have seared the pork, cooked the onion and then poached the meat in stock - but then how would I have included the red Thai curry paste?  The obvious answer was to sear the pork, cook the onion, add the curry paste, the stock (for which I used the beautiful chicken stock powder from Essential Cuisine) and coconut milk - and then poach the pork in the lovely curried coconut flavours.  Basically, create a pork red Thai curry, then add the ingredients to turn it Satay.

Would you believe it, it worked.  The poaching liquor, of onion, red Thai curry paste, chicken stock and coconut milk tasted divine and the pork steaks simmered away very happily until they were cooked through, staying moist and tender.  I realised that, even with the Thai curry paste, the chilli heat wasn't going to survive the not-very-tender mercies of being hammered by a great dollop of peanut butter, so quickly added a teaspoonful of dried red chilli flakes to bolster the chilli ratio.  After that, it was a simple matter of adding the peanut butter and the all-important cider vinegar.

Now, if you make this recipe, don't ever be tempted to leave the cider vinegar out. It is essential and changes your sauce from being a chilli/peanut combo, into a Satay sauce.  It provides that sweet/sour thing that so many oriental dishes have.  The coriander is optional, in that if you don't like it, it won't hurt the dish to leave it out.  I have heard that sweet Thai basil would be good instead, but never having tried it can't recommend it.  However, it's worth a go if you really dislike coriander.

One more thing, from the cook's perspective, is to make sure that you don't continue cooking and trying to reduce the sauce, once you've put the peanut butter in.  As I've said up there ^^^ somewhere, it will burn easily but not only that the peanut butter releases its oil and you'll wind up with a pan full of oil with the over reduced, thickened sauce hiding somewhere underneath.  At that point, all you can do is retrieve the meat and throw the sauce away.  So, be sure that your meat is ready, before you add the peanut butter.

All the family were very happy with this recipe.  Son & heir declared it to be "meaty, very very meaty!" (which is always a good thing in his book, as he's a young caveman in training).  Hubby wasn't too struck on the pork, but loved the sauce and ventured the opinion that it would be as good if not better, with chicken or large prawns.  By jingo, I think he's right, too!  I loved the pork (predictably) and really enjoyed the sauce's relationship with the meat.  I felt the flavours complemented each other very well.  The sauce was also really good with the rice and I had designs upon decanting the leftovers of both into a bowl for lunch today, right up until I discovered that the remains of the sauce had done the releasing its oil thing and was unusable.  Hey ho.  I'll have to remember to cool it quickly the next time.

I also enjoyed the sugar snap peas with the pork and sauce.  The rice is there to bulk out the meal, but the peas just added that light and refreshing crunch with accompanying sweetness, making them a perfect palate cleanser between mouthfuls.  Now, where sugar snap peas are concerned, can I make a plea?  Can everyone - restaurants included - please make an effort to remove the strings from either side of the pea pod?  Please?  It really only takes a second to do - and makes such a difference to the eating experience.  Thanks.  Appreciated.  *wink*

So anyway, all in all, I'll be doing this one again!

PORK STEAKS IN SATAY STYLE SAUCE   (serves 3)

Ingredients:

2 tbsp sunflower oil
6 pork steaks, trimmed of 95% of their fat (assuming 2 each)
1 onion, chopped finely
3 dessertspoonfuls of red Thai curry paste
400ml tin of coconut milk
200ml chicken stock
1 teaspoonful of dried red chilli flakes (to taste)
2 dessertspoonfuls of peanut butter
2 dessertspoonfuls of cider vinegar
sea salt & freshly ground black pepper
1 tbsp chopped fresh coriander.

Method :

1.  In a deep frying pan or wok, heat the oil until really quite hot, then sear the pork steaks on both sides.  Once the steaks are golden brown, remove and reserve to keep warm.

2.  Add the onion to the pan and cook on a moderate heat until softened and golden brown.

3.  Add the Thai curry paste and stir to combine.  Cook for some 3-4 minutes until the oil is separating from the paste.

4.  Add the coconut milk and stir well to combine.  Make sure you get all the bits from the bottom of the pan, as these are all flavour.

5.  Add the chicken stock and stir to combine.

6.  Once the sauce is bubbling, return the pork steaks to the pan and simmer - uncovered - for some 10-15 minutes, or until the pork is cooked through.  It is at this stage that you can taste the sauce and decide whether or not to add the dried red chilli flakes, but just remember that the peanut butter will do its best to wipe out every other flavour, so be brave!

7.  Add the peanut butter and stir gently to combine.  The sauce will thicken at this stage, so take care to stir regularly to prevent it catching on the bottom of the pan.

8.  Add the cider vinegar, stir to combine.  Give the vinegar 5 minutes or so to simmer and amalgamate with the other flavours, then taste for seasoning and adjust.  I found the dish required a fair amount of salt, to bring out the flavours of the peanuts. 

9.  Just before serving, add the chopped coriander, saving a little back to sprinkle over the plated up dish.

Serve with plain white rice (basmati is good) and a light, green vegetable such as sugar snap peas.

Printable version
 

Harissa Lamb Flatballs in Flatbread with Hummus

Well, that title describes the basics of it, anyway!

For those of you who are wondering what the heck a "flatball" might be, it is basically a flat meatball, a burger shape, a small circular "cake" shape.  Now I have an unreasonable hatred of the word "patty" ..... arrrgh, I hates it, hates it I tells ya!  So I won't be using that one, but that's basically what a flatball is.

So, having explained that, let's talk about the dish.

In the past, I have made all sorts of different variations of this dish of which the Harissa Lamb in Flatbreads with Tzatziki and the Kibbeh Meatballs in Pitta Bread are great examples.  However, there is a certain clumsiness involved in trying to eat either a flatbread or a pitta bread that is stuffed with small ball shaped items that are constantly trying to escape.  More often than not, with me, they do escape - right down my cleavage.  Which is a neat trough for them to land in, but can be embarrassing when it comes to retrieval - and boy, that Harissa really does leave a stain!
 

Flatballs .... see?  :)

This is why, when I was thinking about doing the Harissa paste/Lamb mince thing again, I decided to go with the flatball option, instead of a meatball shape.  The good news is, that it works and works beautifully.  Each flatball sits nicely and behaves itself well as you munch your way through.  There is inevitably the occasional bid for freedom, but it is a whole lot easier to keep under control than having three or four wilful meatballs in your sandwich.

Basic hummus - recipe from "Jerusalem"

The day before making the flatballs, I had made some hummus.  Now I remember making hummus previously and although it wasn't a drama to make - just chuck everything in the food processor and blitz - it wasn't exactly wonderful hummus.  Then I received Yotam Ottolenghi & Sami Tamimi's cook book "Jerusalem" for Christmas.  (You are going to get SO fed up hearing about it!).  In this they have a recipe for basic hummus, but using soaked dried chick peas - so hummus very much from scratch.  They also have a novel way of preparing the chick peas that leaves them extremely tender - more so than tinned - and beautifully flavoured.  I won't go into the recipe here as the next time I make some I want to photograph the process and blog it for you.  However, if you're anticipating making some soon - the recipe can be found here so you can try it for yourself - it is well worth doing.
 

Be aware that they spit absolutely EVERYWHERE!  lol

I wanted to use some of my home made hummus in the flatball recipe, but don't feel you have to.  By all means buy in a good reliable hummus (Sabra is our favourite) to use instead.  If you buy in some dipping ammunition (carrot sticks, apple slices, pitta bread, oatcakes - you get the idea), you can make very good use of the leftovers one evening, with a glass of wine.

The Tzatziki is simplicity itself to make, however I did give it a little bit of extra glamour by adding a spoonful of soured cream (I had some looking for a home to go to), baby cucumbers diced very finely (I adore those baby cucumbers) and mint from the garden.  But again, if you don't fancy making it or don't have the time/ingredients - just buy some.  Life is to short to be agonising over bought -v- home made tzatziki .

Now don't be tempted to leave the rocket out of the mix.  I know it's not the cheapest thing to buy (although it has come down in price just lately), but you can use up the remainder as an additional salad leaf - and it can be used to great effect in sandwiches at lunchtime, too.  The rocket adds that textural crisp crunchiness that is so important when all the other ingredients are soft.  Plus, its lovely peppery flavour goes so well and adds that extra dimension to the overall flavour.

Due to the flatbreads providing the carbohydrate input, I didn't think we needed any additional carbs, so served the flatbread/flatballs with a simple salad of lettuce, cherry tomatoes, baby red peppers and red onion.  It really didn't need anything more than that to make a perfect evening meal.

This sort of food is perfect teenager fuel.  My own personal teenager - son & heir - was so in love with these that I'm sure he'd be happy no matter how many times I served them in a week.  They have everything a teenager loves - meat, spice, richness and can be eaten with the fingers.  From a Mum's perspective, they provide all the nutrients that your teenager needs in order to grow well, plus the additional benefits of fibre and fresh food - all of which can be difficult to get into a teenager.  Everyone enjoyed the meal and if you have youngsters in the family, I'd suggest making some flatballs that have less or no Harissa in them and cooking them off first, so that everyone can have what looks like the same meal and the little ones can feel all grown up.  We had two each, but for a smaller appetite I'm quite sure that just one - with the accompanying salad - would be sufficient.

Oh and the other big advantage of this meal, is that it is simplicity itself to put together.  How simply marvellous!  A meal with virtually no guilt burden.  Hurrah!

HARISSA LAMB FLATBALLS IN FLATBREAD WITH HUMMUS   (feeds 3-6)

Ingredients :

For the tzatziki :

150g greek yoghurt
50g sour cream
2-3 baby cucumbers or a 2" chunk of cucumber with seed removed, diced finely
1 tbsp fresh mint leaves, chopped finely
1 tsp mint sauce - the vinegary one
sea salt & freshly ground black pepper.

For the flatballs :

500g minced lamb, fresh from the fridge and very cold
3 tsp Harissa paste (or to taste)
half a red onion, finely diced
1 tsp dried rosemary
2 tbsp fresh finely chopped mint
1 egg yolk
1 tbsp sunflower oil
6 flatbreads (I used sundried tomato & onion flavour ones, but plain would do fine)
200g hummus
50g rocket.

Method :

To make the tzatziki, spoon out the Greek yoghurt and sour cream into a bowl and mix together.  Add the chopped cucumbers, mint and mint sauce and a pinch of salt and pepper.  Stir to combine, taste for seasoning and adjust if necessary, then leave to let the flavours mingle.

In a large bowl, combine the minced lamb with the Harissa paste, red onion, chopped mint, dried rosemary, egg yolk and a good pinch each of salt and pepper.  Mix well so that the ingredients are well combined.

Smooth the top of the mixture, then divide into six by - with the tip of your spoon - drawing a line across to halve, then divide each half into three with two more lines.  This should ensure that you get roughly the same amount for each flatball.

Spoon out one sixth of the mixture into the palm of your hand and shape it into a flatball - or burger - shape approximately a half inch thick (or less), making sure to press it together to prevent any breaking apart later on in the pan.  Place it on a chopping board and continue to shape the remaining five.

Heat the oil in a frying pan over a moderate to high heat, then gently place three of the flatballs into the pan.  Don't try and cook all six together, as this will overcrowd the pan and they'll just poach - which you don't want!  As soon as they are in the pan, leave them alone.  Don't be tempted to turn them, move them or fiddle about with them at all.  When you can see a line of browned lamb creeping up the side of each flatball and the underside is lovely and golden brown, then turn them carefully onto the uncooked side and leave them alone again.

Once the line of browned lamb has met up with the other side and both sides are golden brown, the juice has stopped flowing freely (but hasn't disappeared altogether) - which takes around 15-20 minutes - remove the flatballs from the pan and place onto kitchen paper and put somewhere to keep warm while you cook the remaining three.  You will know when they are cooked through, as when pressed on top they will provide some resistance.

Once all the flatballs are cooked, toast the flatbreads lightly to warm them up.

Take a flatbread and spread the whole of one side with a good layer of hummus.  Lay a small bunch of rocket on top of the hummus, followed by the flatball and finish with a good spoonful of the tzatziki.  Fold the unladen side of the flatbread over and serve with a simple salad and a napkin for the fingers!

Printable version

Forward meal plan and de-brief, Sah! ~salutes~

Photograph c/o the BBC

Aaaaand stand at ease!

I think it was watching the Trooping of the Colour the other week on the t.v.  It's gone to my head.  Anyway - you want to know what's on the meal plan for this week, don't you?  Yes, of course you do.

Well, here it is :

Tues : Macdonalds (the menfolk) Chunky chicken & rice (me)

Wed : Pasta bolognese and garlic bread

Thurs : Emergency freezer rifling

Fri : Turkey & courgette burgers with sumac sauce, sweet potato jackets with lime & chilli cream and salad

Sat : Hoi sin chicken with home made coleslaw, salad and ciabatta rolls

Sun : Stuffed aubergines with basmati rice and beetroot

Mon : Pork steaks in mushroom sauce, carrots, broccoli & Jersey royal new potatoes.

Yes, I do accept there are a couple of entries on this list that could bear explanation.  Just hold your horses (another Trooping the colour reference - geddit?) and we'll get there.

My favourite type!

Tuesday's arrangement was a bit odd upon first inspection, but there was method in our madness, honest.  Son and heir had a singing appointment at school with his choir, but it was just for a half hour - and right over dinner time.  Thus, it made it difficult to shoehorn in dinner beforehand and nigh on impossible to cook something in advance that would be quick enough for when we got home.  So the menfolk went for visiting the local Macdonalds and getting a burger fix and I opted to wait until we got home to open a can of chicken in white sauce (commonly known as "Chunky Chicken") and heat up some Special Fried Rice (from Asda and totally flavourless) in the microwave.  Bit of a blast from the past, that one - but better for me than Macdonalds, any day.

Wednesday's Pasta Bolognese had been carried over from the previous week.  Hubby had made the Bolognese sauce during the day on Tuesday and put it in the fridge to await mealtime on Wednesday.  It worked very well and made Wednesday's evening meal fairly trouble free for him.

Can't argue with a bolognese and garlic bread, now can you?

Thursday - which is today - should have been the turkey & courgette burgers, but thanks to who knows what, my legs decided to disown me and my feet decided to transmogrify into two large sausages during the day.  As a consequence, dinner came down to some creative freezer rifling from hubby, which got us all fed with no extra cost - except to his poor old back.  Poor thing, he's been suffering a bit the last few days and was looking forward to a "no cooking" day, which I quite neatly put paid to.  *sigh*

Now.  Tomorrow I am quite determined I shall make these blooming turkey & courgette burgers (which is an Ottolenghi & Tamimi recipe) because I was really looking forward to them!

Saturday's Hoi Sin chicken should be another goodie.  Simple to do - just marinade the chicken in the Hoi Sin sauce, bake it and pull together some salads with the ciabatta rolls.  Yum.

I'm back paying homage to Yotam Ottolenghi on Sunday, with the stuffed aubergines.  The recipe uses lamb mince and all those lovely warm eastern influence spices such as cumin, coriander and cinnamon.  I've been seeking inspiration from within the pages of "Jerusalem", their latest cook book you see.  Can't wait for this one, either!

I'm quite determined to make the pork steaks in mushroom sauce, too.  They've been appearing on the menu plan for the last few weeks without being made - and not through any fault of their own.  Mind you, there's doubt hanging over their future, as son & heir has a teacher training day that Monday and is threatening to go over to a friend's for a barbecue.  If this comes off, I have grave doubts that the pork steaks will happen - and over to next week they'll go!

So you may be wondering how I got on with last week.  Well, not too badly actually.

The Full English Breakfast was duly made and eaten with much enjoyment by all - most especially from son & heir, who would dearly like to eat that way every day.

 

Well, I have to admit, he's got a point!

I've blogged the recipe for the curry baked chicken with vegetable curry, so you know that one got made!  Mmmmmn, it was a bit special.

Hubby's rigatone con cipolle with the naked burgers was really good.  I coped with it (digestively) with no adverse reaction at all, which was just brilliant.  The sweetness of the onion against the savouriness of the burgers worked very well together.  Hubby wasn't altogether happy with the rigatone dish, he says he can make it a lot nicer than it was - but I though it was perfectly delicious.

I can tell you're eyeing up those burgers - Aberdeen Angus, don'cha know.

My next big blog post should be the recipe for the Lamb flatballs - so I won't steal my own thunder.  Keep your eyes peeled and it should be along next.

Oh my goodness yes, the next one on the list was the family lunch at a pub in the New Forest.  Well, probably least said about that the better - you can read about it on the Rhubarb & Ginger Facebook page, if you are of a curious bent!  I don't like giving bad reviews, so I won't be posting about it here in detail.  'Nuff said.

Lamb Shatkora - presentation requires some work, I think?

Monday's evening meal turned into a takeaway from the local Indian restaurant.  I had a Lamb Shatkora - which is cooked with onion and loads of lemon - along with mushroom rice, sag bhajee (spinach and onion) and a share in a Peshwari naan bread (made with almond paste).  I'd never had a Shatkora before and was very impressed.  I love anything involving lemon and the combination of the curry spices with the lemon was really very good indeed.  I'll definitely do that again!

You'll probably have noticed that this isn't one of those "shorter" posts I was talking about.  Well done.  You spotted that, then.  *wink*

A little light lunchtime five-tier pitta!

So, you all know that I run a Facebook page in conjunction with the blog here, right?  Well, if you hadn't realised, it's here at https://www.facebook.com/pages/Jenny-Eatwells-Rhubarb-Ginger/161388070631031?sk=wall where I post up all the stuff that doesn't really belong on the blog.

Except, I started to think that perhaps it was a shame not to put some of the Facebook photographs on the blog too.  Like today's lunch.  Oh, it was stellar.  Oh yes indeed.  Why should you guys who don't indulge in Facebook, miss out on what might give you some inspiration to create your own stellar lunch?

You see, this is one of the changes I was talking about earlier.  From now on, you'll find some shorter (stop cheering at the back!) blog posts appearing, dealing with breakfast, lunch or just a fantastic biscuit we've found.  (Have I told you about Asda's Chocolate Melting Moments?  Get some, you have to).

Okay then, so what was so great about today's lunch?

From right to left or left to right, I could.  I really could.  Mmmmn.

Well for starters it was in a pitta bread, so low GI and won't cause bloating in me - which is good to begin with.  I lightly toasted my pitta bread, which left it puffed up and warm.  So what did I put into it?

Firstly, some of my home made hummus.  Aaah, Yotam Ottolenghi how I do love you.

Next, a layer of super finely sliced Milano salami.  Aha!  That's got your interest, I can tell.

Then, a smidgeon - just a smidgeon! - of mayonnaise, to provide something for the rocket (aha, token green stuff) to stick to.

The rocket, in turn, provided a home in which to nestle two halved cherry tomatoes and three halved queen green olives.  Ta daaa!!

That's ... that's just beautiful, that is. 

Oh yes.  Take me home, country roads - it's a taste of summer.  I commend it to you all!

Curry baked chicken with vegetable curry & green pea rice

Just recently, I've made several chicken & salad meals by coating chicken pieces in some kind of sauce or rub, then baking it in the oven.  I think, so far as I can remember, I've done a BBQ version, a Cajun version, a garlic and herb version - you get the idea.  So when I was considering a curry for one of the week's meals, it occurred to me that I could do the same sort of arrangement - but with a vegetable curry instead of salad.

If I were to marinate the chicken in something, then bake it - and make a vegetable curry earlier on in the day, then that would result in a really quite simple dinner preparation.  All I'd have to do is put the chicken in the oven, warm up the vegetable curry and cook the rice and peas.  Lovely!

Now sometimes, this sort of plan goes awry at the last minute as I haven't anticipated how long it would take me to chop the vegetables, or I'd run out of pans and make horrid amounts of washing up.  This time, however, it all went beautifully according to plan and was indeed the most satisfying dinner not just from an eating perspective, but from the preparation and clearing up perspective too.

I started off the processes by marinating the chicken in a mixture of curry paste, mango chutney and Greek yoghurt (doesn't have to be Greek - it's just that Greek yoghurt is my plain yoghurt of choice) for the day.

Next - and during the morning - I sat down and peeled, cut and chopped all the vegetables for the curry and set about making it.  I do so enjoy cooking without time constraints.  It was lovely to just sail along, cooking without having to keep an eye on the time.  We try to have our meals on the table for 6pm, you see.  Sometimes I have a lot of trouble hitting that 6pm deadline!

As ever, when cooking a curry, I had an end result in mind but no real idea how I was going to get there.  So, I knew I wanted to emulate the British Takeaway vegetable curry flavour and texture of the thing - without over cooking any of the veggies and without it winding up too watery, too stew-like or too greasy.  Shouldn't be a problem!

I went through the fridge and pulled out everything that didn't have a home to go to as well as the few veggies that I'd bought with this particular dish in mind.  So we wound up with onion, garlic, red chilli, carrot, potato, mushroom, baby red peppers, cauliflower, broccoli, fresh quartered tomato, fresh coriander and red lentils.  That should take care of our five a day!

Whenever I do the chopping-and-a-peeling, I always put the cut veggies onto plates or in dishes in the order I'll be needing them.  So the onion, garlic and chilli went onto one plate, the carrots were in a dish on their own.  The potato, mushroom and baby red peppers went into the colander and the tomato, cauliflower and broccoli were on another plate.  That way, I don't have to waste any time separating one from the other - and they're all ready to go when I start cooking.  I can't cook and chop - just doesn't work.

I was tempted to spice the curry myself, but in the end decided to use our pre-prepared Sharwoods Korma curry paste - the same one I'd used on the chicken.  I was going for simplicity and the Sharwoods is a very good middle of the road curry paste that you can pep up with additional chilli if you want.  The ingredients list reads very well, too.  With tomato puree, coriander, cumin, turmeric, ginger, chilli, paprika, cardamom, mustard seeds, fenugreek and fennel and the only additive being acetic acid, it is a very acceptable quick curry fix.

So, it went like this.  First of all I chose my biggest saucepan in which to cook so that I had enough room for everything as I wasn't entirely sure how much it would come to.  I put 2-3 tbsp of sunflower oil in and got that heating, then added the onion - and a small pinch of salt - which cooked until golden brown, but not burned.  The garlic then went in for a minute, before I added the chilli and carrot.  Next in was the curry paste and tomato puree which I cooked until the oil was released - just a few minutes.  The next things into the pot were the potato/mushroom/red pepper combo which got mixed all around and coated in the aromatic loveliness.

I wanted to include some coconut milk at this point, but didn't want to use a whole 400g tin of the stuff.  Amazingly, I found a small carton of Blue Dragon coconut cream which did the job perfectly - and was just about to go out of date - so that went in next.  I added a teaspoonful of Essential Cuisine chicken stock powder and approximately 200-300ml of water and gave everything a good stir.  I was tying my hands behind my back to prevent myself from adding more salt at this stage.  The temptation was enormous, but I resisted - and jolly good job too.  I satisfied the urge by adding some black pepper instead.  *chuckle*  In went the red lentils and I let everything simmer gently together for around 20-30 minutes until almost cooked.  Finally, I added the cauliflower and turned off the heat - leaving it to cool.

When I came back to start the dinner properly, first thing was to put the chicken into the oven, then start the vegetable curry warming up and boil the water for the rice.

Once the curry had heated through enough to start bubbling, I removed the lid and let it reduce slightly - just to thicken the sauce a little.  In went the broccoli and the tomato quarters, plus three quarters of the chopped fresh coriander.  Once the broccoli was cooked and the sauce reduced to my liking, it was done.

The chicken came out of the oven still beautifully coated in the curried yoghurty mix, which had slightly caramelised on top, thanks to the mango chutney - which was exactly what I was hoping for.

The plain basmati rice was brightened up by the addition of a few green peas.  A tip for adding frozen peas to cooking rice is to run the peas under the hot tap to defrost them and warm them up before adding them to the rice with around 2 minutes to go.  That way, you don't stop the cooking process by adding freezing peas and they will stay a vibrant green.

The whole meal was absolutely delicious, comforting, satisfying and got a huge thumbs up from everyone.  So long as you make the veggie curry earlier in the day, it was ultimately all finished in around 30 minutes and was a perfect arrangement for anyone who loves curry but wants healthy along with it - and who can't spend too long in the kitchen making it.

Son and heir was practically begging for this curry to be made again and soon - so I'm sure it won't be long!

CURRY BAKED CHICKEN, VEGETABLE CURRY WITH RICE AND PEAS   (Serves 3 with leftover vegetable curry)

Ingredients :

3 boneless skinless chicken breasts
3 tbsp plain (Greek) yoghurt
1 tbsp mango chutney
1.5 tbsp curry paste.

3 tbsp sunflower oil
2 onions, sliced finely
2 fat garlic cloves, chopped finely
1 hot red chilli (seeds are optional)
1 donkey carrot, peeled and diced
3 tbsp curry paste
2 tbsp tomato puree
2 medium potatoes, peeled and diced
6-10 mushrooms, washed and quartered
6 baby red peppers (or one red pepper, cut into pieces), top & tailed
250ml coconut cream
1 tsp chicken stock powder or a low salt chicken stock cube
enough water to just cover the contents
3 heaped tbsp red lentils
3-4 cauliflower florets, broken into small pieces
3-4 broccoli florets, broken into small pieces
1 large ripe tomato, quartered (or smaller) into wedges
a large handful of fresh coriander, chopped.

1 cup of uncooked basmati rice
sea salt
half a cup of frozen peas.

Method :

1.  In the morning, mix together the yoghurt, chutney and curry paste in a large bowl.

2.  Trim the chicken breasts of fat and gristle, then score lightly across the top to allow the marinade to more easily penetrate the meat.

3.  Add the chicken to the marinade and mix gently to ensure every little bit of chicken is covered in marinade.  Cover with cling film and refrigerate until 30 minutes prior to cooking.

4.  To make the vegetable curry (which I recommend should also be done in the morning), heat the oil in a large, deep saucepan.  Add the oil.

5.  Add the onion - and a small pinch of salt - and cook for around 10-15 minutes until golden brown, but not burned.  Add the garlic and stir quickly, then add the chilli and stir.

6.  Next, add the carrot pieces, which will help to cool the pan and so avoid burning the garlic.

7.  Next add the curry paste and tomato puree and stir well to combine with the rest of the ingredients.  Cooked until the oil is released - just a few minutes.

8.  Add the potato/mushroom/red peppers and stir well to ensure they are coated with the curry mixture.  

9.  Add the coconut cream, stock powder and water and stir gently to combine.  Do not add any salt at this stage, but if you're yearning to - add a little black pepper instead!

10. Stir in the red lentils and let everything simmer gently together for around 20-30 minutes until almost cooked.

11.  Finally - for this stage - add the cauliflower, turn off the heat, cover and leave to cool.

12.  Several hours later and when you're ready to prepare the dinner proper, begin by turning on the heat under the vegetable curry and pre-heating the oven to 200degC/400degF/Gas 6.  Line a shallow baking tray with silver foil (optional - but it helps with the washing up!) and place the chicken onto the foil.  Spoon any additional marinade over the top of each chicken breast.  Place into the oven for 25-35 minutes or until the juices run clear if pricked with a knife.

13.  Three quarters fill a good sized saucepan with water, add a pinch of sea salt and place it on a high heat, to boil.

14.  Put the dry rice into a seive and run it under a hot tap until the water runs clear.  Once the water in the pan boils, add the rice and cook - simmering - for 7-9 minutes.  2 minutes before the rice is due to be ready, add the defrosted peas.

15.  As the rice is cooking, the vegetable curry should have come up to temperature.  Remove the lid and allow the sauce to reduce a little as you add the broccoli, tomato and three quarters of the fresh coriander.  Stir from time to time, to make sure it doesn't stick to the bottom of the pan.

16.  Once the rice is ready, drain and return to the warm pan.  You can add a little of the chopped coriander for some extra flavour, if you like.

17.  Once the chicken is done, serve with the vegetable curry and green pea rice - with an added flourish of a sprinkle of chopped coriander for garnish.

Printable version

It's a good plan ...

.... but the question is, whether we'll manage to stick to it!  As ever, real life often gets in the way of the plans I make for dinner throughout the week.  Some weeks we make it through to the end of the plan with no changes, but most weeks something happens to change at least the order in which the meals appear, if not the meals themselves.

So near - but yet, so far ....

However, I find that making a plan is still the best way to a) afford the ingredients and b) reduce wastage.  As I've said before, it also cuts out that horrible "what shall we have for dinner tonight" question.  All you have to do, is remember to take the meat out of the freezer the night before!

This week's plan has had to be changed right at the start, thanks to my over-twanging the elastic bands in one of my fingers by wrestling with the car's seat belt on Monday afternoon.  Having turned a lovely shade of light mauve and assumed twice its normal girth, we decided that perhaps immobilising the finger might be an idea and broke out the lolly sticks and micropore tape.  Thankfully, even with it in the splint, I discovered I could still type - so here I am.
 

Hand-E-cap!  Neat little splint though, don't you think?

As an emergency measure, the pork steaks in mushroom sauce that were due to be had on Tuesday evening, were changed to pizza.  Bung it in the oven, set the timer, get it back out, eat it.  One trouble free mealtime, done!

It is now Wednesday morning and the offending digit is at least staying the size it should be, even if it is still hurting.  Still, hubby's in the chair for tonight's dinner so it's got a bit longer in which to heal.

So, what's on the list?  Well, here we go :

Tues : Pizza

Weds : Full English Breakfast

Thurs : Baked curry chicken, vegetable curry and rice

Fri : Rigatone con cipolle, with naked burgers

Sat : Lamb flatballs in flatbreads with hummus and salad

Sun : Family lunch out

Mon : Pasta bolognese.

A previous version - with black pudding, this time

Tonight's Full English isn't one of those humungous "eat until you burst" kinds of Full English's, it will consist of bacon, sausage, fried egg, mushrooms, baked beans and hash browns.  No toast, no bubble and squeak (sob - LOVE bubble & squeak), no fried slices, no black pudding - or any of the other many and varied items you could include in one.  Still, it's been a while since our last - and we only fry the sausages and eggs (and then in rapeseed oil) - so it could be worse.

Tomorrow's baked curry chicken is a recipe I've been pondering over for a while.  You see, we have recently had several meals where I've oven baked chicken breasts in either a BBQ glaze or Cajun spices and it occurred to me that I could marinate the chicken in a yoghurt/curry/chutney kind of mixture and do the same thing.  Plus, if I made a standard vegetable curry and put the whole thing with rice, it would be the same as making a curry except with more vegetables and in a different type of presentation.  So that's what I shall do.  Hopefully - finger allowing.

Imagine this as curried chicken, with a vegetable curry and rice ... get the idea?

Now, Friday's Rigatone con cipolle is a recipe that hubby has been making since God was a boy.  It is an incredibly simple recipe of onions sweated down until almost disintegration, with added stock and tomato puree, put over pasta.  When he first introduced me to it, I was unable to eat it because of being horribly allergic to onions.  However, the tiny taster I had tasted pretty darned good.  Pregnancy solved my onion allergy - don't know how, but it did! - and we'd forgotten all about it up until recently, when with the blog having taken a turn for the homely, it suddenly came back to hubby's memory.  So, on the plan it went and he'll be cooking it for us, accompanied by some Aberdeen Angus burgers (without bun, cheese or pickles).  We might be allowed a little bit of mustard, I'll have to see.  LOL

Didn't work all that well with loose meat, either. Tasted good though!

Saturday's lamb flatballs in flatbreads keeps on making me chuckle every time I see the name.  I recently made this dish, except I used lamb meatballs - which kept leaping out of the flatbread in a most unseemly manner.  So, it suddenly dawned on me, why not make them flat?  Now I dislike intensely the word "patty" ~gak~ when used in this context, but that's where I'm headed with the lamb mixture.  Hence, "flatballs".  *grin*  I'll be adding hummus and rocket - you never know, I may even make my own hummus ~sharp intake of breath~, I know!  We'll have a small salad of some denomination and some home made tzatziki too.  Yum!

Sunday is off the menu plan, as we're meeting up with my parents to fulfil a long standing (from January!) lunch date in honour of my Mum's birthday.  We didn't make it when it should have happened, as that was when my poor Dad fell and broke his hip.  Here we are, some five months later, finally being able to have that lunch!  Hooray!

So, after all that excitement, Monday brings us back to normality with a good old pasta bolognese.  In fact, we haven't had a "bolly" for quite some time and it will be nice to re-visit an old friend.  Who knows, we may even push the boat out and have some garlic bread too.  *wink*

Crunchy and toasty and delicious!

I've just been casting my mind back over the last week to find something yummy to tell you about regarding last week's menu plan (yes, I still menu plan even when I'm not writing the blog!) - and I remembered the pork burritos with home made guacamole and salad.  Yum.  I really think that this is my favourite way to deal with a corn wrap.  Fill it full of yummy meat in gorgeous BBQ sauce (as ever, I used Mic's Chilli's El Loco BBQ Sauce - can't get enough of that stuff!), fold, brush with sunflower oil, sprinkle with cheese and bake for 20 minutes.  The crunch from the toasty edges of the wrap is just fabulous - as is the flavour, mixed with the sweet and hot BBQ sauce.  ~happy sigh~

You're salivating aren't you.  I can tell.

Oh and I must tell you about our Father's Day dessert!  The main course was somewhat blown out of the water by visiting Burger King for lunch (we had the chicken casserole the following day) but I managed to rustle up the Tri-berry Eton Mess that was on the menu.  The photograph will give you an indication of the extreme naughtiness involved in this dessert - but then, you don't get low calorie Eton Mess!  Along with the whipped cream and meringue pieces, this one involved halved strawberries, whole raspberries and fresh black cherries.  Oh my word.

Oh!  Which reminds me!  Stoning cherries.  Now if ever there was a culinary task that was guaranteed to create frustration, it is stoning cherries - without a cherry stoner (or pitter).  However, listen up fans!  If you don't have a contraption to help you with this - or you still manage to fire cherry stones across the kitchen - try this.  Get a chopstick - everyone has at least one in their cutlery drawer - and remove the cherry stalk, then insert the chopstick through the stalk end and push the stone out the other side of the cherry.  It truly is as easy as that.  I managed to stone an entire punnet of cherries in less than a quarter of the time it takes to do it with a knife.  Indeed, if your cherries are big enough, sit them on top of a lidless mineral water bottle and push the stones through into the bottle.  Makes clearing up a heck of a lot easier!  Try it, honest injun, it works.  With Picota cherry season literally just around the corner, this could revolutionise your cherry desserts.  Oooh, Picota cherries ... mmmmmmn .....