High summer dining – Red Russian Kale and Aubergines
August 1, 2013
Hi there,
This week’s aubergines make great pastas. The trick is to cook them slowly so they sweeten up nicely and any bitterness dissipates. They end up achingly mellow and tender. Tomatoes are an obvious cohort and really you can’t go wrong with this combination. The sauce below takes a little time but it couldn’t be easier and you will be generously rewarded with a super moreish result especially if you track some basil leaves down and scatter over the finish dish for a final heady perfume. Yum yum yum!!!!!!!!!!!
I should also say, by the way, that this is stellar with any simple pan-fried fish or meat.
Aubergine and Basil Pasta
You’ll need:
2 medium small onions
1/2 head garlic
300gr aubergines (about what you have in this week’s bag)
1-2 tins tomatoes (this is a moveable feast. 1 will make enough for 2-3 people and 2 will feed up to 6)
Olive Oil
A handful of basil leaves
Roughly chop your onions and saute over a low heat in plenty of olive oil. Dice the aubergines add to the pan. Toss everything well adding more Olive Oil to stop things sticking. Keep things moving and when the aubergines start to soften and turn a golden brown you can throw in the garlic and a little more Oil if you think it needs it. Allow the garlic to completely soften then add the tomatoes, a generous pinch of sugar (takes away any bitterness that you might get from the tomatoes) and a pinch of salt. Lower the heat a little and cook for another 20 minutes (30 if you’re using 2 tins of tomatoes). Serve with the pasta of your choice and some Parmesan or Pecorino and some torn Basil leaves.
The gorgeous Red Russian Kale in your bags this week was grown for us by Mick Gordan and it’s absolutely packed full of nutrients. Have it steamed, stir-fried (with lots of garlic) or boiled. If you want to try something special, chorizo and kale are a match made in heaven and Nigella Lawson’s kale with chorizo topped with a poached egg is the perfect example. It’s lunch, dinner or tea in 10 minutes and it couldn’t be any moreish, a complete treat. The chorizo secretes its lovely spicy oil when gently fried and this is your sauce.You simply wash and shred your Kale, then slowly fry small slices of Chorizo in a teeny drop of oil for about 5 minutes releasing the oil. Poach an egg, toss the Kale with the chorizo in the pan then serve on a plate topped with the egg (runny yolk of course because adds lovely richness to the dish. Serve it straight up or with crusty bread.
In between the showers, this week’s peaches will be perfect on the barbecue – split them in half, barbecue then serve with some mascarpone whipped with cream and spiked with a little vanilla.
Have a brilliant long weekend,
Sarah
The first of this season’s Wicklow Aubergines
July 16, 2010
I know. Funny to think that something so mediterranean came from just 45 minutes away in Wicklow. Seasonal eating isn’t all about root veg and cabbages you know. Irish growers are producing very fancy stuff indeed these days. Last week courgette flowers from the Healys, this week Marc Michel’s aubergines. Whatever next? Well, tomatoes, basil and broccoli actually. So, a big shout out to the Irish growers for bringing all these goodies to us. It makes my job (selling veggies) so much easier not to mention very very tasty.
I noticed during the week that a lot of food bloggers did posts on spanish food after the world cup. Well, I find it difficult not to write about spanish food every week as it’s what always seems most natural to me. I lived and cooked in Barcelona for nearly 8 years so, like most people there, I will start an onion frying in olive oil almost before I know what I’m going to cook. And, as I’m sure you’ve noticed, garlic and tomatoes are usually not far behind.
This week’s recipe comes from one of the few parts of Spain that didn’t have very mixed feelings about last Sunday’s result – the south where they eat aubergines right through the summer. It’s a very simple one that I was reminded of when leafing through one of the Moro cookbooks recently. Berenjenas fritas – fried aubergines. Basically you dip slices of aubergine in a gram (chickpea) flour batter then deep-fry til golden. You’ll find them in any bar over there where they often come with a drizzle of local honey. Perfect with a cold beer before dinner….
Berenjenas Fritas
You’ll need:
2 Aubergines (about 400gr)
150gr Gram flour
180 ml fizzy water (I use more water than the Moro recipe so the batter is lighter)
A pinch of bread soda
A pinch of fine salt
Vegetable oil for frying
Begin by whisking the flour, water, salt and bread soda together until smooth. Set aside for 20 minutes and slice your aubergines into rounds about 1cm-1.50cm thick. Heat about 3 cm of veg oil in a pan. When the oil is ready (hot but not smoking) dip the aubergines in the batter and gently drop them into the oil. A minute on each side should do it. Dry on kitchen paper then drizzle with runny honey.
If you want a different vibe, try them tempura style (see last week’s blogpost) then make a dipping sauce with chilli, soy, lime juice and a tiny bit of honey.
We’re off down to Marc Michel’s farm tomorrow so if you fancy a bit of country air please feel free to come along (map on our Facebook page)