Monday, 13 June 2011

Aubergine Bake

We love aubergines we do. They take up the savoury flavour of anything they are coked with and in particular fit in well with aromatic North African spicing. So after a brisk bit of work in the garden I threw this together.
Serves 2-3

1 medium aubergine cut into 1/2 cm rounds
250g minced beef (or lamb)
1/2 a pepper (diced)
1/2 a courgette (diced)
1/2 a can of chopped tomatoes
1 large onion (finely chopped)
6 button mushrooms (diced)
1 bay leaf
1 cinnamon stick
1 teaspoon paprika
1 teaspoon corriander
1 teaspoon cumin
1/2 teaspoon nutmeg
olive oil
salt and pepper

For the topping:
1 egg
50ml milk
50ml yoghurt
1/2 teaspoon nutmeg
handful of grated chedder

Fry the meat in a little oil until brown, add the onion, courgette, mushrooms and pepper and fry until softened. Add the spices and tomatoes and simmer gently for about 15 minutes.
Fry the aubergine slices in olive oil until softened and lightly browned.

In an oven proof dish layer the sauce and the aubergines. Beat the topping together and spoon over the top of the meat and aubergine layers. Bake in a moderate oven for 20-30 minutes until browned and bubbling. Serve with a green salad or peas and garden beans.

For a vegetarian option replace the mince with cooked lentils, beans or extra vegetables.

Thursday, 9 June 2011

Chicken Stretching

Been a while since I blogged, work has been very busy, but it hasn't stopped me from cooking and thinking about food. Over recent years we have cut back on the meat we've eaten, instead buying less, better quality meat. Also I hate waste so when we have a roast chicken I like to make the most of it!
This weekend I roasted at free range corn fed chicken with some onion wedges, bay leaves, sage, thyme, onion, and new potatoes, adding a punnet of cherry tomatoes for the last half-hour.
Plenty of leftovers after this which went on to make the following meals:
  • Monday work lunch of couscous, herbs, red onion, pepper, chicken and tomatoes
  • Monday supper of a soup (made with chicken stock from the picked over carcass) of chicken, carrots, onion, canned tomatoes and sliced spring greens (with a portion for my lunch the next day).
  • Tuesday supper of chicken curry (chicken, grated onion, carrot, spring greens, apple, dried fruit, cumin, coriander, fennugreek, turmeric, cardamom and creamed coconut), with a portion left over for my lunch the next day.
So from one chicken we got nine meal portions (and could probably have made 10-12 as they were generous portions) not including the little treats the cats persuaded me to dispense!