Grilled aubergines with spicy chickpeas & walnut sauce
    Foto Grilled aubergines with spicy chickpeas & walnut sauce

     

    Ingredients

    • 4 tbsp olive oil
    • 1 onion, finely chopped
    • 1 red chilli, deseeded and finely chopped
    • 2cm piece ginger, finely chopped
    • ½ tsp each ground cumin, coriander and cinnamon
    • 400g can chickpeas, rinsed and drained
    • 200g tomatoes, chopped
    • juice ½ lemon
    • 2 aubergines, sliced lengthways

    For the walnut sauce

    • 200g tub Greek-style yogurt
    • 1 garlic clove, crushed
    • 25g walnuts, chopped
    • handful coriander leaves, roughly chopped

    Method

    1. Heat 2 tbsp oil in a pan, add the onion and fry until soft and lightly browned, about 10 mins. Add the chilli, ginger and spices and mix well. Stir in the chickpeas, tomatoes and 5 tbsp water, bring to the boil, then simmer for 10 mins. Add a little salt and pepper and the lemon juice.
    2. Arrange the aubergines over a grill pan. Brush lightly with oil, sprinkle with salt and pepper, then grill until golden. Flip them over, brush again with oil, season and grill again until tender and golden.
    3. Mix the yogurt with the garlic, most of the walnuts and coriander and a little salt and pepper. Arrange the aubergine slices over a warm platter and spoon over the chickpea mix. Drizzle with the walnut sauce and scatter with the remaining walnuts and coriander.
    Source: BBC FOOD


    Daube of beef with spiced beetroot
    Foto Daube of beef with spiced beetroot

    Ingredients

    • 1kg stewing beef steak, cut into 5cm/2in cubes
    • 100g unsmoked streaky bacon, finely chopped
    • 2 carrots, cut into small dice
    • 2 medium onions, cut into small dice
    • 1 small celery stick, cut into small dice
    • 2 garlic cloves, crushed
    • ½ tsp chopped fresh thyme
    • 1 bay leaf
    • finely grated zest 1 orange
    • 350ml port (half a bottle)
    • 2 tbsp vegetable oil
    • 1 tbsp plain flour
    • 250ml beef stock, made from a cube

    For the spiced beetroot

    • 500ml red wine
    • 200ml red wine vinegar
    • 140g dark muscovado sugar
    • ½ tsp fennel seed, crushed or ground
    • 1 garlic clove, crushed
    • 2½ cm/1in piece fresh root ginger, grated
    • 1 red chilli, deseeded and very finely chopped
    • 500g cooked beetroot

    Method

    1. Put the beef, bacon, carrots, onions, celery, garlic, thyme, bay leaf and orange zest into a large shallow bowl. Pour in the port, cover with cling film and leave in the fridge to marinate overnight.
    2. Meanwhile, for the beetroot, pour the wine into a saucepan, then add the vinegar, sugar, fennel, garlic, ginger and chilli and bring to the boil. Reduce the heat and simmer for 30 minutes. Cut the beetroot into wedges and put in a large bowl. Pour the hot wine mixture over the beetroot. Allow to cool, then cover and leave in the fridge to marinate overnight.
    3. Drain the meat and vegetable mixture, reserving the marinating liquid. Separate the meat from the vegetables as best you can and set the vegetables aside. Heat the oil in a large casserole dish or saucepan and fry the beef pieces in batches over a high heat for 3-4 minutes until just browned. Remove with a slotted spoon and set aside.
    4. Add the reserved vegetable mixture to the casserole and cook for 3-4 minutes until the onion is softened. Add the flour and cook for 1 minute, stirring continuously. Return the beef to the pan with the reserved marinade and the stock and season well. Bring to simmering point, cover and gently cook for 11⁄2 hours until the beef is tender.
    5. Carefully remove all the beef and vegetables from the pan, using a slotted spoon, and set aside. Drain the marinade from the beetroot and add it to the cooking juices in the pan. Bring to the boil and simmer for 5-6 minutes until the sauce has slightly thickened and has a coating consistency. Return the meat and vegetables to the sauce, then stir in the beetroot. Heat through for 2-3 minutes and serve.
    Source: BBC FOOD



    Beef fillet with beetroot & horseradish
    Foto Beef fillet with beetroot & horseradish

    Ingredients

    • 5 tbsp good olive oil
    • 750g piece fillet steak
    • 12 shallots
    • 1 tsp caster sugar
    • 1½ tbsp balsamic vinegar
    • vegetable oil, for deep frying
    • 4 smallish uncooked and unpeeled beetroot s (about apricot-sized)
    • 170g bag red-tinged salad leaves

    For the dressing

    • 3 tbsp chopped fresh chervil and chives
    • 2 tbsp chopped fresh tarragon
    • 2 tsp creamed horseradish
    • 5 tbsp crème fraîche

    Method

    1. Preheat the oven to fan 160C/ conventional 180C/gas 4. Heat 1 tbsp of the olive oil in a frying pan, add the beef and quickly fry on all sides until nicely browned. Transfer to a shallow ovenproof dish and season all over with salt and pepper. (Don’t wash the pan; you can use it again.) Roast for 35-45 minutes, depending on how well you like your meat cooked and the thickness of the joint. Leave to cool.
    2. Meanwhile, peel the shallots, leaving the roots intact, and cut in half lengthways. Heat another 1 tbsp olive oil in the frying pan, add the shallots and gently cook for 10 minutes, turning until softened. Sprinkle with the caster sugar and cook for a further few minutes, then remove from the heat and tip into a large bowl. Add the vinegar and remaining 3 tbsp olive oil, season with salt and pepper and leave to cool.
    3. Heat vegetable oil, about 2.5cm deep, in a wide pan or wok. Thinly slice the beetroot and spread out the slices on a tray lined with kitchen paper. Pat them dry with more kitchen paper. Check the oil is hot enough by carefully dropping in a slice of beetroot – if it immediately rises to the surface covered with bubbles, the oil is ready. Fry the beetroot slices in batches for 2-3 minutes until they are curled and crisp. Drain well on a large plate lined with kitchen paper and leave to cool.
    4. To make the dressing, mix all the ingredients in a small bowl and season to taste. Cut the cold beef into thin slices using a very sharp, unserrated knife. Put the salad leaves in the bowl with the shallots, toss well and spread over a large serving platter. Arrange the slices of beef on top of the leaves, spooning a little dressing on each slice as you go. Scatter the beetroot crisps over the dish and serve with oven-sautéed new potatoes (see below).
    Source: BBC FOOD


    Pickled golden beetroot
    Foto Pickled golden beetroot

    Ingredients

    • 1kg small beetroot
    • 200g caster sugar
    • 300ml white wine vinegar
    • 3 cloves
    • 2 allspice berries
    • 2 bay leaves
    • 1 tbsp olive oil

    Method

    1. Boil the beetroot for 15 mins until the point of a sharp knife is easily inserted, then leave to cool. Drain, remove the stalks and peel the beetroot, then thickly slice and pack into a large sterilised Kilner jar (see tip below).
    2. Tip the sugar, vinegar, 200ml cold water, the spices and bay leaves into a saucepan and bring to the boil. Reduce to a simmer and bubble gently, stirring, for 2 mins until the sugar has dissolved.
    3. Carefully pour the hot vinegar mixture over the beetroot (you might not need it all), including the spices and bay, then leave to cool, uncovered. Once cool, pour over the olive oil, seal the jar and keep in the fridge for up to a month.
    Source: BBC FOOD


    Spiced beetroot & orange chutney
    Foto Spiced beetroot & orange chutney

     

    Ingredients

    • 1½ kg raw beetroot, trimmed, peeled and diced (wear gloves!)
    • 3 onions, chopped
    • 3 eating apples, peeled and grated
    • zest and juice 3 oranges
    • 2 tbsp white or yellow mustard seeds
    • 1 tbsp coriander seed
    • 1 tbsp ground cloves
    • 1 tbsp ground cinnamon
    • 700ml red wine vinegar
    • 700g golden granulated suga

    Method

    1. In a preserving pan or your largest saucepan, mix together all the ingredients well. Bring to a gentle simmer, then cook for 1 hr, stirring occasionally, until the chutney is thick and the beetroot tender.
    2. While the chutney is cooking, prepare your jars by running through a short hot wash in your dishwasher. Or wash thoroughly by hand, then put in a hot oven to sterilise for 10-15 mins. Once the chutney is ready, let it settle for 10 mins, then carefully spoon into the jars and seal while still hot. You can eat it straight away but it will be even better after a month. Will keep for up to 6 months in a cool dark place. Once opened, refrigerate and eat within 2 months.
    Source: BBC FOOD


    Double Thai noodle salad with smoked aubergine, mango & avocado
    Foto Double Thai noodle salad with smoked aubergine, mango & avocado

    Ingredients

    For the salad

    • 2 medium aubergines
    • 4 wheat or egg noodle nests
    • 2 tbsp reduced salt soy sauce
    • 2 tbsp sunflower oil or rapeseed oil, plus extra for frying
    • 25g sesame seeds
    • 25g unsweetened desiccated coconut
    • 50g thin rice noodles (uncooked)
    • 1 large mango, peeled, cheeks cut into thin strips
    • 1 red pepper, deseeded and cut into thin strips
    • ½ cucumber, halved and seeds scooped out then cut into thin half moon slices
    • 4 spring onions, sliced diagonally
    • 2 avocados, stoned, peeled ad sliced and dressed with the juice of 1 lime
    • small pack mint, leaves picked and torn
    • small pack coriander, leaves picked and torn

    For the dressing

    • 6 tbsp fresh lime juice (about 3 limes)
    • 6 tbsp reduced salt soy sauce
    • 4 tbsp agave syrup
    • 1 large garlic clove, crushed
    • 1-2 small red chillies, finely sliced
    • 2 stalks lemongrass, finely chopped
    • 4 kaffir lime leaves, stem removed and finely chopped

    Method

    1. Heat oven to 220C/200C fan/gas 7. Prick the aubergines all over with a fork and roast on a baking tray until completely soft, about 30-40 mins. Remove from the oven and leave to cool. Once cool, peel off as much skin as possible (don’t worry if a few small charred bits remain). Cut the flesh in half or thirds, then pull into roughly 5cm-long strands. Cover and set aside.
    2. Cook the wheat or egg noodles following pack instructions, then drain well and place in a bowl. Toss with the soy sauce and oil, cover and set aside. To make the dressing, combine all the ingredients, mix well and set aside until needed.
    3. Heat a frying pan over a medium heat and dry-fry the sesame seeds until popping. Remove and set aside to cool. Repeat with the coconut, then set aside.
    4. To cook the rice noodles, heat a 3cm depth of sunflower oil in a wok until hot – drop in a noodle to test, it should sizzle and float to the top. Cook in small batches, using tongs to turn them once, then remove and drain on kitchen paper.
    5. Assemble the salad. Arrange the wheat noodles on a large platter, then sprinkle over the sesame seeds and coconut. Arrange the aubergine, mango, red pepper, cucumber, spring onions and avocado over the noodles. Top with the rice noodles and scatter over the herbs. Put the dressing in a bowl and serve on the side.

    Source: BBC FOOD




    Aubergine salad with black bean
    Foto Aubergine salad with black bean

    Ingredients

    • 2 medium aubergines, cut lengthways into 1cm strips
    • 125ml vegetable oil
    • 4 spring onions, thinly sliced diagonally
    • 3 red chillies, deseeded and thinly sliced
    • 3 tbsp black bean sauce
    • 1 tbsp fish sauce
    • handful coriander leaves

    Method

    1. Place the aubergine strips in a wok or frying pan and cover with cold water. Bring to the boil, cook for 2-3 mins, then remove from the heat, drain and allow to cool before patting dry with kitchen paper. Dry the wok or pan. Heat the vegetable oil until a small piece of bread sizzles when placed in the oil, then add the cooled aubergine strips. Leave to cook for 5 mins until browned, taking care not to move the aubergine around too much or it will turn mushy.
    2. Remove the aubergine from the pan and drain on kitchen paper. Pour away all but 1 tbsp of oil. Return the aubergine to the pan along with spring onions and chillies. Stir through the black bean and fish sauces, then cook for 2 mins. Serve warm or cold with the coriander leaves scattered over.
    Source: BBC FOOD


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