Thursday, March 8, 2012

Stuffed eggplant

Been making this lately, i've done it with lamb mince, and also turkey mince. Both were delicious!

You will need;
1 large eggplant
1 red onion chopped
3 cloves garlic finely chopped
500g lamb mince
1/2 bunch fresh oregano chopped
1/2 continental parsley chopped
1/4 cup currants
1 egg
1/2 cup almond meal
olive oil

Preheat your oven to 180 degrees. Cut your eggplant in half and scoop out most of the flesh leaving about 1cm next to the skin. Spray each half lightly with olive oil spray and when oven is at temp put in the oven on an oven tray for 10 mins. Fry onion and garlic off in a pan until soft. In a mixing bowl combine mince, fried onions, herbs, currants, egg and almond meal. Remove eggplant from oven after ten minutes and pack mince mix into each half. Return to the oven for around 25 mins or until meat is brown on top.

Yoghurt sauce;
Plain geek yoghurt
finely chopped mint
dash of tabasco or hot sauce

Serve eggplant with yoghurt sauce and a fresh salad.

Wednesday, March 7, 2012

Summer fish

Made this up last night - one of those improvised recipes that turned out a treat. The measurements listed below are all estimates it was more a case of a dash of this and a slurp of that.

You will need;

300g Flathead tails (4 or 5 tails) cut into large chunks, sprinkle with a little salt
1/2 red onion sliced
2 cloves garlic
5cm long piece of ginger finely sliced (lots of ginger)
2 teaspoons turmeric
1 teaspoon mustard seeds
1 tablespoon fish sauce
1/2 tablespoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon cornflour diluted in 1/4 cup warm water
2 tablespoons crushed salted peanuts
2 tablespoons flaked coconut
2 tablespoons chopped coriander
1 large long red chilli chopped

Heat a large wok over med-high heat until it smokes then add about a tablespoon of peanut oil or vegetable oil. Add onion to the wok with a pinch of salt and stir fry for a minute then add ginger and garlic. Keep stirring continuously to prevent the garlic from sticking or burning. Add turmeric to the wok, followed by the fish. Keep the fish moving around the wok and allow to cook for around 2-3 minutes. Add fish sauce, soy sauce and sugar and cornflour water and stir until fish is cooked, probably only one more minute. There should be a reasonable amount of sauce around the fish, if not add a dash more water to the wok. Turn off the wok and throw the peanuts, coconut, coriander and chopped chilli on top.

Serve with rice.