Tag: Blogging

Categories
Mains Recipes

Firestarter Rice with Chicken

Ever find yourself with a spice jar left over from a previous dish, that you’re unsure how to use up? This happened to me recently, with half a jar of shop-bought cajun seasoning lurking towards the rear of the spice rack in the ADK kitchen. I decided it was high time it was put to good use.

In this dish I’ve combined it with some leftover roast chicken, chicken stock, veg and brown rice to make a tasty bowl of sticky, fiery deliciousness. You can see from my photo above that I’ve garnished it with chopped red chilli and scallions, and a slice of fresh lemon.

Some like it hot, they say, and I purposely gave this dish a good dose of cajun kick. Mind you, I also had some sour cream on hand which, when stirred in, acted like a fire extinguisher in the mouth. If that degree of heat is not for you, however, just tone down the amount of cajun seasoning in the recipe, and omit the fresh chilli garnish.

Servings

4 adult portions.

Timings

35 mins to make.

You Will Need

  • 1 clove of garlic, crushed
  • 1 onion, chopped
  • 1 tbsp oil
  • 2 tbsp cajun seasoning
  • 1 red pepper, chopped
  • 1 sweet potato, cut into 1cm cubes
  • 200g brown rice
  • 750ml chicken stock
  • some boiling water
  • leftover meat from the wings and legs of 1 roast chicken
  • 1 red chilli, chopped
  • 2 scallions, chopped
  • 1 slice of fresh lemon
  • sour cream to stir in (optional)

Method

  1. Combine the garlic, onion and cajun seasoning in the oil, in a wok over a medium heat.
  2. After a minute or so, stir in the red pepper and sweet potato.
  3. After another few minutes, turn down the heat and stir in the rice. Add in the stock and bring to the boil, then reduce to a simmer.
  4. Flake in the leftover chicken and let the dish simmer for around 20 mins. Test a grain of rice to see if it is cooked. If it needs more time, top up with the boiling water, until the rice is cooked and the liquid is absorbed, leaving it with a sticky coating.
  5. Spoon into bowls and top with the chilli, scallion and lemon garnish. Serve with some sour cream to douse the flames, if required!

Customise it!

The jar of cajun seasoning I used is a convenient, ready made mix of chilli powder, cayenne pepper, allspice, black pepper, coriander, ginger, cumin seeds, fennel seeds and cardamom. However, if you wish to make your own mix from these core spices then that should be fine.

If you wish to speed it up a little then use white long grain or basmati rice instead of brown.

Here’s a legendary track that kind of sums up my first few mouthfuls of this dish, as I reached for the nice, cooling sour cream to stir in: The Prodigy with Firestarter.

Categories
Bakes Recipes

New Forest Buttermilk Scones

Mmm….freshly baked buttermilk scones with butter and home made plum and apple jam. Yes!

This week I found myself with a tub of buttermilk to spare. The by-product of an exercise in making butter from Jersey cream, I was vaguely aware that it could be used in baking scones.

A little further research taught me that its acidity makes it react well with bicarbonate of soda to give a light texture to baking. It also brings a slightly sour, but pleasant taste to a scone mix.

I decided to give it a go, thinking that the scones would make a tasty picnic lunch the following day, when we had planned to go cycling in the New Forest. A remote national park that has changed very little over the decades, the Forest has an extensive network of tracks exclusively for non-vehicle traffic – just walkers, cyclists and horseriders.

And so it worked out! My photos show the plate of golden brown scones, as we prepared to devour them after a morning’s cycle in the peace and solitude of the Forest. Look carefully in the background and you can see some of those famous wild ponies that roam the New Forest.

Just make sure you eat the scones before those ponies do 🙂

Servings

This made 12 scones and, with a couple of re-rolls of the remaining scone mix, another 2 – 3 on top.

Timings

15 mins to make, 20 mins in the oven at 160C.

You Will Need

  • 450g self-raising flour, plus extra for dusting
  • 1/2 tsp salt
  • 100g butter or baking spread
  • 85g caster sugar
  • 300ml buttermilk
  • 1 tsp vanilla extract
  • a splash of milk for basting

Method

  1. Switch on the oven to 160C. Sieve the flour into a large bowl with the salt. Add in the butter or spread in cubes or small pieces, and mix with an electric whisk until it has the consistency of breadcrumbs.
  2. Tip in the sugar and whisk again to mix in.
  3. Warm the buttermilk and vanilla in a saucepan on the hob for 2 – 3 mins. Then gradually add it in waves to the flour mix, turning over with a spatula after each addition to mix it in. Keep going until all the buttermilk has been incorporated, and a cohesive scone mix has formed in the bowl.
  4. Tip the mix out on to a well-floured surface. If the mix is still a little too wet to work with, don’t be afraid to sprinkle over more self-raising flour until it has a consistency that can be pressed and moulded with the fingers, and rolled out to around 2cm thickness.
  5. Press a scone or biscuit cutter into the mix to produce rounds – mine are around 7cm diameter, and this gave me enough for 12 scones. Re-roll the leftover mix and this should give you another 2 – 3.
  6. Place on a metal tray lined with baking paper. Brush each with a little milk on a pastry brush and bake for 20mins at 160C.
  7. Remove and place on a wire rack to cool.
  8. Serve with butter or spread and jam. We had ours with home made plum and apple jam, as shown in my photo at the top of the post. The scones are best eaten within a day.

Customise it!

If you can’t get your hands on buttermilk, I have read that adding 1 tbsp of lemon juice to ordinary dairy milk can be a useful substitute.

The colour of the scones reminded me of this track, so I have been playing it this week. I don’t think The Stranglers intended the song to be about making scones, or cycling amongst the ponies in the New Forest, for that matter. Never mind – here they are with Golden Brown.

Categories
Mains Recipes

Asparagus Risotto

Yay – it’s the time of year when fresh asparagus appears in our shops. I came across the beautiful bundles of spears shown below in a shop on a vineyard this week, while visiting the New Forest.

They were grown just over the Solent on the Isle of Wight, so very few food miles have been travelled in getting them to my plate!

Asparagus has a unique and delicate taste, and is quick and easy to prepare and cook. Nutrition-wise, it has a lot to say for itself, packing high levels of Vitamins A and C, potassium, iron and calcium.

I decided to make it the main feature of this dish, supported by a mild tasting vegetable risotto. You can see the finished article in my main photo at the top of the post.

Servings

A meal for 2.

Timings

15 – 20 mins to prepare and cook.

You Will Need

  • 1 red onion, chopped
  • 1 red pepper, chopped
  • 6 – 7 small chestnut mushrooms, chopped
  • 100g risotto rice
  • 500ml chicken or veg stock
  • 8 fresh asparagus spears
  • 2 – 3 scallions (spring onions) chopped
  • some blue cheese to crumble in

Method

  1. Heat some oil in a saucepan and fry the onion, pepper and mushrooms for a few minutes.
  2. Add the rice and turn the heat down while you stir it in. Then pour in the stock and bring to the boil.
  3. Wash the asparagus, and trim/discard about 1cm from the end of each spear. Place the spears in a steamer basket on top of the saucepan. Reduce the temperature to a simmer and let the risotto cook, and the asparagus steam, for about 10 mins.
  4. Remove the steamer basket and set to one side to stay warm.
  5. Turn up the heat under the saucepan if necessary to reduce the risotto to the right consistency – there should be minimal liquid left and the grains should be a little sticky with the coating.
  6. Stir in the chopped scallions and crumble in the pieces of blue cheese. Stir to combine so that the cheese is just melting in the residual heat.
  7. Spoon the risotto into two bowls and top each with 4 spears. Serve.

Customise it!

Feel free to add in any other fresh veg you have to hand – chopped celery, carrot, peas or green beans will all go well. I didn’t use garlic as I didn’t want to risk drowning out the delicate flavour of the asparagus. Avoid chilli or any strong spices, though some gentle fresh garden herbs torn in should be fine.

Spring is definitely in the air now, and daytime radio is starting to brim with those classic tracks I love to hear in the good weather, played driving along with the windows down, of course.

Lauren Laverne played this one on 6 Music this week, while I was out in the car, and it had my fingers tapping on the steering wheel. I especially like the dreamy guitar track, once famously sampled by Ice Cube. I still prefer the original however. Here it is to share: The Isley Brothers with Footsteps in the Dark, Parts 1 & 2.

Categories
Bakes Recipes Snacks

Anzac Biscuits

Anzac Biscuits are a traditional Australian sweet treat that I enjoyed on my recent travels there.

The story goes that they became popular with Australian and New Zealand Army Corps (ANZAC) soldiers in the First World War, since when they have been adopted as one of the nation’s most popular foods.

Picking up a genuine recipe (from the Aussie supermarket chain, Coles) before I left, I made a batch of the oaty, coconutty, slightly chewy delights this week, as shown in my photo above. I am very pleased with how they turned out, so I’m sharing the recipe here.

Servings

This will make 24 biscuits.

Timings

15 mins to prepare, and 20 mins in the oven at 180C.

You Will Need

  • 150g plain flour
  • 80g desiccated coconut
  • 90g rolled oats
  • 110g caster sugar
  • 55g brown sugar
  • 125g butter
  • 2 tbsp golden syrup
  • 1 and 1/2 tbsp boiling water
  • 1/2 tsp bicarb of soda

Method

  1. Switch the oven on to 180C. Line a couple of baking trays with baking paper.
  2. Put the flour, coconut, oats and sugars in a bowl, and stir to mix.
  3. Place the butter and golden syrup in a saucepan over a low heat. Stir until the butter is melted, then leave to cool.
  4. Combine water and bicarb in a bowl, then add to the flour/oats, along with the butter mixture. Stir to combine.
  5. Pick off 1 tbsp-sized portions of the biscuit mixture and roll into a ball between the palms. Place on the baking trays, equally spaced so that they have room to spread out as they melt. Flatten the tops slightly with your hand.
  6. Place in the oven for 15 mins or until baked to your liking.
  7. Once baked, let cool on the baking tray for a few moments, before transferring to a wire rack to cool.

Customise it!

If you like your biscuits particularly chewy, try reducing the brown sugar and replacing it with caster sugar. To make them crunchier, step down the caster sugar and increase the brown sugar.

From classic Australian baking to classic Australian punk. Here are Brisbane’s The Saints from back in the day, with (I’m) Stranded.

Categories
Bakes Desserts Recipes

Lemon & Blueberry Ricotta Muffins

Today’s bake recipe features muffins with a healthy dose of Sicilian style.

Ricotta is used widely in Italian cuisine, for everything from pastries to pasta sauces. It is made from whey, the watery by-product of other cheeses, such as mozzarella. High in protein and calcium, it is slightly lower in fat than many other cheeses.

It adds a silkiness to the texture of this muffin mix, working well with the tartness of the lemon zest and the sweetness of the bursting berries.

Buon appetito!

Servings

Enough here for 12 generous muffins.

Timings

10 mins to prepare, 20 mins to bake in the oven at 160C.

You Will Need

  • 200g plain flour
  • 80g wholemeal flour
  • 1 tsp baking powder
  • 1 tsp bicarb of soda
  • 1/2 tsp salt
  • 140g fresh blueberries
  • 1 egg
  • 120ml milk
  • 90ml veg oil
  • 110g light muscovado sugar
  • zest of 1 lemon
  • 250g ricotta cheese

Method

  1. Turn the oven on to 160C. Prepare a muffin tin or mould.
  2. Sieve the flours, baking powder, bicarb and salt into a bowl, and stir to mix.
  3. Add in the blueberries and stir so they are coated in flour.
  4. Crack the egg into a separate bowl, and add the milk with the veg oil. Stir in the sugar, lemon zest and ricotta.
  5. When the oven is up to temp, pour the contents of the second bowl into the first, and stir to combine.
  6. Spoon the mixture into the tray or mould, and bake in the oven at 160C for 20 mins.
  7. Remove and leave to cool on a wire rack, before devouring.

Customise It!

Ricotta is readily available in shops, but if you can’t locate it or wish to switch it up, greek style natural yoghurt or cottage cheese could be used instead. Feel free to chuck some poppy seeds into the mix to add further visual interest, and a little extra crunch.

I’ve used a mixture of plain and wholemeal flour, as I am currently experimenting with using more wholemeal in baking. However, you can use all plain flour if you wish. I’m also trying to use muscovado more in baking, but you can use caster sugar if that’s what you have available.

I have no doubt that Paul Weller and Mick Talbot would approve of a little Italian style, so let’s add this track to the ADK Playlist: The Style Council with Shout to the Top.

Categories
Recipes Sides

Spicy Rhubarb Relish

Over to my wife, Lesley, for a guest post on a tasty, spicy relish made from a batch of the lovely rhubarb that is in season this early in Spring…..

At the community farm I belong to, April, May and even into early June is called the Hungry Gap for good reason. All our winter crops have been harvested, our spring crops are seedlings, and there are precious few fresh fruits and vegetables.

Step up rhubarb. Field rhubarb is plentiful in April and May and I take my share of approx 500g home each week. As ever, a glut like this can be bottled and so I have invested in a book to help me, published by the Dorset-based River Cottage team, headed up by TV chef, Hugh Fearnley-Whittingstall. 

This is one of the recipes, creating a Spicy Rhubarb Relish. It’s easy to do, making 4 jars worth of relish in one regular-sized saucepan. We have enjoyed a dollop on salads, over hot dog sausages and in sandwiches. It’s sweet and spicy, and next time I will experiment with a wider variety of spices in the muslin spice bag.

Servings

Makes 4 x 340g jars.

Timings

Takes about 40 mins to make.

You Will Need

  • 500g granulated sugar
  • 100ml water
  • 1kg rhubarb (untrimmed weight)
  • 100ml cider vinegar
  • 125g raisins

For the spice bag:

  • a piece of muslin about 20cm square
  • a piece of string about 30cm in length
  • 4cm chunk of root ginger bruised with rolling pin
  • 2 cinnamon sticks snapped up
  • 6 or so cloves

Method

  1. Place the spices in the centre of the muslin. Gather the muslin up to create a parcel with the spices inside, and tie it with the string.
  2. Dissolve the sugar in 100ml of water and bring to the boil, with the muslin bag submerged to infuse the spicy mix into the syrup.  
  3. Turn off the heat and leave for 20 mins or so. Take the bag out and discard.
  4. Trim and chunk the rhubarb, add into the syrup with the vinegar and raisins. Bring back to the boil and let the rhubarb soften. Most of the chunks will break down into a soft spoonable relish. 
  5. Pour into pre-sterilised jars. Leave to cool down and store in the fridge. 

The relish is very versatile. You can enjoy it in a number of ways – alongside cheese, ham or cold meats, or as a dollop spooned into a bowl with lettuce, cucumber, tomato, rice or grains, and other salad ingredients.

As a guest author on A Different Kitchen, I get to select the next track for the ADK Playlist. My choice is one of the many great songs we enjoyed hearing recently at the Northern Soul Orchestrated show in London. This is Frankie Valli & the Four Seasons with The Night.

Categories
Blog Music

Northern Soul Orchestrated

This week I’ve been to see the Northern Soul Orchestrated Tour at the Royal Festival Hall in London.

Northern Soul really is the bop that just won’t drop. It’s a subculture that developed in nightclubs across the North of England in the 1960s and 70s. DJs played mostly lesser known singles and B-sides by American soul musicians that had been put out by Motown, Chess, Vee-Jay and other independent labels.

It was uplifting music, with soulful lyrics that celebrated the joy and elation to be found in everyday experiences. It resonated with northern working class life, and tapped into the Mod scene that was also prominent at the time.

Clubs like the Blackpool Mecca, Manchester’s Twisted Wheel and the Wigan Casino soon assumed legendary status on the Northern Soul scene, staging all-nighters where afficionados could forget their cares by dancing Saturday night away into Sunday morning.

The scene has never really gone away since, with the music influencing numerous others over the years, from Dexy’s Midnight Runners to Amy Winehouse and Fatboy Slim, to name a few.

The current wave of popularity began last year, when the Proms Season at the Royal Albert Hall in London held a special Northern Soul event, bringing together some fabulously talented soul singers, a rhythm and blues band and the BBC Orchestra.

The performances celebrated and breathed new life into a roster of Northern Soul classics, with orchestral arrangements by Joe Duddell and Fiona Brice. Songs included Hold Back the Night (by The Trammps), Out on the Floor (Dobie Gray), and Tainted Love (Gloria Jones), amongst others. The event was so successful it has now been taken out on the road on the Northern Soul Orchestrated Tour.

Which is how Northern Soul came to be at the Royal Festival Hall. All the hits were here, with beautiful strings, euphoric trombones, booming, passion-filled vocals and sparkling xylophones. It’s the equivalent of taking those old scratchy vinyl 7-inches and B-sides you once loved playing on a mono turntable, and hearing them afresh, performed live and completely digitally remastered.

The Night, originally by Frankie Valli & the Four Seasons, was received rapturously by the audience, as was There’s a Ghost in My House (by R. Dean Taylor). Punters were invited to dance in the aisles, and plenty obliged, many sporting 60s fashions, Small Faces haircuts, Harrington jackets and Fred Perry T-shirts.

I liked hearing Sliced Tomatoes, an instrumental originally performed by Just Brothers, now instantly recognisable as the guitar track sampled by Fatboy Slim in Rockafeller Skank.

Host and curator, Stuart Maconie, from 6 Music, introduced the 3 before 8 – the 3 tracks that signalled the ending of the all-nighter at Wigan Casino back in the day as 8am approached. I have to say, as a sleepy head who values a good night’s kip, a dancing all-nighter would have been my worst nightmare. I once tried a horror film all-nighter, having to leave to go home to bed, practically falling asleep after only the second movie, and forgoing a 1960s Peter Cushing classic (which is saying something) in the process.

So the Wigan Casino all-nighter would not have been for me – I’d have been tucked up nice and toasty in bed, well before the first round of pep pills was being handed out.

Thankfully, this show finished on the right side of midnight, allowing ample time to get to nearby Waterloo Station and then home. There was a real buzz of elation as everyone filed out of the arena.

There are so many tracks I could choose to add to the ADK Playlist, but I will settle on this one, which opened the show and typifies the Northern Soul sound. This is The M.V.P.s with Turnin’ My Heartbeat Up.

Categories
Bakes Recipes Snacks

Cheddar and Scallion Savoury Muffins

Today’s bake has the look and texture of a muffin with the taste of a savoury scone. If, like me, you adore the heavenly flavour of cheese and onion, you’ll love these savoury muffins made with grated mature cheddar cheese and fresh chopped scallions (spring onions). They contain much less sugar than sweet muffins, and are suitable for vegetarians.

What’s not to like?

Servings

Makes 12 savoury muffins.

Timings

10 mins to prepare, 25 mins to bake at 160C.

You Will Need

  • 255g plain flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp caster sugar
  • 60g mature cheddar cheese, grated, plus extra for topping
  • 3 scallions, finely chopped.
  • 1 egg
  • 240ml milk
  • 90ml vegetable oil

Method

  1. Turn the oven on to 160C. Prepare a muffin tin or mould.
  2. Sieve the flour, baking powder, salt and sugar into one bowl, and stir to mix. Add in the cheddar and scallions, stirring again to ensure the scallions are coated in the flour.
  3. In a second bowl, combine the egg, milk and veg oil.
  4. When the oven is up to temp, pour the contents of the second bowl into the first. Stir until fully combined, then spoon the mixture evenly into the tray or mould.
  5. Place in the heated oven. After about 15 mins, take from the oven and sprinkle the grated cheese topping over each muffin. Place back in the oven for a further 10 mins, until risen and the cheese topping is lightly browned.
  6. Place on a wire rack to cool, then enjoy!

Customise it!

Mature cheddar works well as it is strong tasting, but you can experiment with other cheeses if you wish. You could also include some nuts or seeds in the sprinkled topping.

I’ve been quietly pleased with how good these taste, and the fact they can be easily transported for picnics and as snacks on the go. This means I will probably be trying further variations on savoury muffins – I reckon on giving chilli a go, and possibly a vegemite option in honour of my recent Australian travels. Watch this space!

Music this week comes from the recent match-up between Manchester legends Liam Gallagher (Oasis) and John Squire (Stone Roses). I had downloaded their album and listened to it on my travels back from Australia. This is probably my favourite track, with the kind of 60’s British pop-influenced chorus you might expect from these two: Mars to Liverpool.

Categories
Blog Mains Recipes

Giant Filled Yorkshire Pudding

What to eat on a visit to South Yorkshire? Why, Yorkshire Pudding, of course!

No sooner am I back in the UK, than I am off on my travels again. This time it is a trip with my brother, Jim, to the World Snooker Championships at the Crucible Theatre in Sheffield.

We have been a number of times over the years, and I always enjoy it. Sheffield is a great city, with a special festival atmosphere for the spring fortnight each year when the snooker is here.

The World Snooker is an established fixture in the UK sporting calendar, with every frame being televised live by the BBC as the drama unfolds over 15 days. Holding the sport’s premier competition and season finale in a working theatre is an inspired decision. Each year the tournament throws up tension, twists and turns befitting a venue named after Arthur Miller’s classic 1953 play.

This is an intimate setting to watch professional sport, with the spectators close to the players and action. The house lights go down, and the silence descends when a match is under way, as the world’s top players try to outsmart each other in a game of great skill and strategy.

On the night before we travelled up to Sheffield, Jim served up for me the Giant Filled Yorkshire Pudding shown in my main photo at the top of the post. It is filled with a roast chicken and sausage dinner, which was delicious. I’m pleased to say he agreed to share his recipe for posting here on A Different Kitchen.

Servings

This will make 1 giant pudding, suitable for 1 adult. Simply multiply the ingredients up to make more for each guest.

Timings

10 mins to make the batter, which should be left to rest for 30 mins to 24 hrs. Then 10 mins to heat the oven and 25 mins to roast.

You Will Need

  • 1 large egg
  • 35g plain flour
  • 50ml whole milk
  • 1 tbsp oil

Method

  1. Crack the egg into a jug and sieve in the flour.
  2. Whisk until smooth, while gradually adding in the milk. At this stage, add salt, pepper and herbs if you wish.
  3. Leave for at least 30 mins but no more than 24 hours to use. Normal room temperature is fine, but if it’s hot or if in any doubt, place in the fridge.
  4. Heat an oven to 210C (230C if not a fan oven). Drizzle the oil into a 20cm diameter roasting tin.
  5. Place the roasting tin in the oven when up to temp, for 10 mins to get it nice and hot. Then pour in the batter – it will spread out across the bottom of the tin. Place back in the oven for 25 mins. Do not open the door during this period, or it will collapse!
  6. After 25 mins, check that the pudding has a good brown colour around the edges (which will have magically climbed up the sides of the tin to the rim!) and feels firm and dry.
  7. When ready, take from the oven. Top up with the filling of your choice and serve.

Customise it!

Jim’s giant pudding is filled with sausages, roast chicken pieces, roast potatoes, carrots, peas and gravy. You can use other fillings – a spicy curry might be nice. Just be wary of putting in a filling that is too liquidy, or it will soak and soften the pastry. In my photo of Jim’s, you will note that the gravy is used sparingly and is poured over the other ingredients first, rather than straight on to the pudding.

The World Snooker is now approaching the latter stages, with the Final taking place over 35 frames this coming Sunday and Monday. We won’t be in the Crucible for that, but will be at home, glued to the action on TV. If you plan to watch also, then why not treat yourself to a Giant Filled Yorkshire Pudding, like we did ? You won’t regret it.

Choice for the ADK playlist this time comes from those famous sons of Sheffield, the Arctic Monkeys. This is from their 2022 album The Car – the beautifully orchestrated Mr Schwarz.

Categories
Mains Recipes

Eggplant Parmigiana

After several weeks on the road around Australia, the time has come to travel back to the UK. We have had a brilliant time. Thanks to every one of you who has followed my posts along the way – I hope you’ve enjoyed the food, the photos and the fun, along with some great new sounds. As my tagline says: Good Food, Great Music.

One of the things I am looking forward to is getting back in the kitchen and working on some new dishes, fully armed with the ideas and inspiration I’ve taken from the food we’ve enjoyed on our travels. I have actually had a first attempt this week, from the kitchen at our temporary home in Melbourne, to prepare a meal for some guests.

Influenced by our stay in the Blue Mountains, I was keen to create my own version of the Eggplant Parmigiana dish I enjoyed there (and which you can see a photo of by following the above link).

Parmigiana is eaten widely in bars and cafes in Australia. There are various ways in which it is served, probably the most common being as a topping over a fried chicken breast, sometimes flattened as per a schnitzel. Based on an Italian pasta sauce recipe (brought here long ago by some of the many European settlers who have made Australia their home), it isn’t difficult to see why it’s so popular, being tasty and filling.

I’ve made a few changes in mine from the vegetarian version I ate in Leura: rather than serving crusty bread alongside, I have broken the bread down into croutons, mixing these with the parmesan and mozzarella to give it a crispy, toasted cheesy topping. I’ve also added black olives, which I always think go really well with a rich tomato sauce.

I’m respecting the Aussie lingo in this recipe, so stick with me as I talk about eggplant (a.k.a. aubergine) and capsicum (a.k.a. red pepper). No worries, mate.

Timings

20 mins to prepare, 30 mins in the oven at 180C.

Servings

4 adult servings.

You Will Need

  • 2 eggplants (aubergines)
  • 1 large onion
  • 1 capsicum (red pepper)
  • 2 tbsp oil, with more to drizzle
  • 1 garlic clove
  • 500g tomato passata
  • 16 – 18 pitted black olives
  • sprinkling of dried mixed herbs
  • a few twists of black pepper
  • about 1/3 of a crusty baguette
  • 50g grated parmesan cheese
  • 50g grated mozzarella cheese

Method

  1. Switch on the oven to warm up to 180C. Find a shallow casserole dish and set on one side for the moment.
  2. Cut the eggplants into diagonal slices, about 1cm thick. Fry for several minutes on each side in 1 tbsp of the oil, until softened.
  3. While the eggplants are cooking, warm the rest of the oil in another saucepan. Crush the garlic and chop the onion and capsicum, adding it all to the pan.
  4. After a few mins, pour in the passata and sprinkle in the mixed herbs and black pepper. Give it a good stir and let it simmer for about 5 – 10 mins.
  5. The eggplant slices should have softened by now. Scrape them into the tomato and veg sauce where they will continue to cook. Chuck in the olives.
  6. While you are making the sauce, you can also prepare the crouton topping. Cut the baguette into slices, and then cut each slice into roughly 1cm cubes. Put in a large bowl and sprinkle over the grated cheeses. Mix in with your hands so the cheese is nicely imtermingled with the bread.
  7. When the oven is up to temp, and the sauce is looking red and rich, it is time to assemble the parmigiana. Pour the sauce into the casserole dish, and sprinkle over the crouton topping. Drizzle a little oil over, and place in the heated oven for 30 mins.
  8. Remove from the oven. It should be looking something like mine in the photo below, and is ready to serve.

Customise it!

Serve with some boiled or steamed green veg of your choice. Add another cheese if you want – some grated blue cheese would give it another interesting taste. Keep the parmesan though, as that’s what gives the dish its name. As ever, some fresh herbs would go well – I only had dried mixed herbs to hand when I made this.

This is me signing off from Down Under. Thank you Australia, you’ve been great, and left us with lots of wonderful new memories, many of which I have shared through my recent posts. We now have an appointment with a Qantas Boeing jet to Heathrow that will last all of 24 hours! See you in a few days, with a new post from back in Good Old Blighty (jet lag permitting 🙂 ).

I’ve loved discovering many new Aussie bands and adding them to the ADK Spotify Playlist. I’ve been especially impressed with These New South Whales, so here is another from them: Cholesterol Heart (God Bless Ya).