Aubergine Surprise

Was almost finished this meal when I realised it was one of the yummiest dishes EVER. And it was an accident.

So what is it? Left-over kofta mix from last night (just the meat mix) in a kind of bolognaise/shepherds pie/mousaka hybrid – a North Africa meets Mediterranean style excitement.

Adjust ingredients for number of people.

end summer garden aubergines

EQUIPMENT

Chopping block, peeler, skillet, roasting tray, small cassoulet dish, paper towels, pot, sharp knife, grater, other stuff.

INGREDIENTS

Left-over lamb kofta mix,
Golden sweet potato,
1 leek,
2 cloves garlic
1 carrot,
1 stick celery,
1 aubergine,
1 large brown mushroom,
Handful of very ripe cherry tomatoes,
1 zucchini,
small bunch flat leaf parsley,
Tablespoon tomato paste,
buffalo mozzarella,
sheep yoghurt,
fresh ground black pepper,
olive oil,
nob of butter.
Also, hummus is optional on the side of the plated dish.

METHOD

1. Peel and cube the sweet potato, pop on the stove to boil till soft.
2. Preheat oven to 200 degrees.
3. Into the baking tray drizzle olive oil
4. Drizzle olive oil and the nob of butter into the pan on stove top.
5. Slice aubergine lengthways, lay on paper towel, cover each slice with salt to lift the bitterness. Leave for 10 minutes then wash the salt off and dry the slices with paper towel. Lay the slices in the baking tray, drizzle more olive oil over them and add a generous amount of ground black pepper to each. Pop in oven till soft and golden (about 20/30 minutes).
6. Finely chop and dice celery, leek and garlic. Grate the carrot. Add all to the pan on very low heat.
7. Roughly chop mushrooms and zucchini. Add to pan when the other ingredients are softened.
8. Cut cherry tommies into quarters, add them.
9. Add tomato paste and stir all well in together.
10. Add left-over lamb and chopped parsley.
Simmer the lot.

By now the sweet potato is cooked. Drain and mash.
By now, also, the aubergine slices are done.

Assemble time!

In the bottom of the cassoulet dish drizzle a small amount of olive oil, lay a couple of slices of aubergine in the bottom.
Spoon most, if not all the lamb mixture on top of that.
Lay the remainder of the aubergine on top of that.
Spoon lumps of sweet potato on top of that.
Add slices of the mozzarella and plenty of freshly ground black pepper.
Turn oven up to 280 and put cassoulet dish inside.
Cook till cheese is bubbly.

Serve and add a goodly dollop of yoghurt on top.

Bon apetit! x

 

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What to do with Biodynamic Lamb Mince? Koftaaaaa!!!

Hi for March!

Kofta. Sure, it’s been done a million times but not today and not (I don’t think) my own exclusive twist. But. That’s irrelevant. This is so delicious!

Today is the lead up to the final battle between summer and autumn. The four seasons always do this. One last push by the intense heat to ripen the last growth.

This is the end of the tomatoes here in Melbourne. And aubergines, chillies, basil. Lettuce and rocquette are long gone but parsley, sage, thyme and rosemary live on. The zucchini are on their last stems, desperately trying to push out that final penile delight… and the onions are sweet.

Some of the bounty –
end summer garden aubergines end summer garden chilies end summer garden tomatoes end summer garden ripening pumpkinsend summer garden miniature lemon

We had a surprise this summer… purslane turned up in our garden. Wild. I tried to grow it in a pot using organic seed. Nothing. It had to want to come, you see. Now it’s all over Nth Fitzroy. You know about purslane? Feed it to the chickens. It won’t be their eggs that fuck with your heart, that’s for sure! And it’s considered a weed! Please! You can eat every part of it raw, steamed, have a bath in the stuff. The tiny black seeds are the good juju, too. It’s a major power pack of Omega-3s.

Edible weed - Purslane

There! You probably pulled it out, didn’t you? Never again! Okay…

EQUIPMENT

Baking tray, skillet, chopping blocks, sharp knives, two bowls for sauces, spoons to serve such, grater, peeler

INGREDIENTS

Kofta –

Between 250 and 400 gm bio-dynamic lamb mince,
Olive oil
1 finely diced red onion,
Half a cup toasted, crushed pine nuts,
Half a preserved lemon (just the skin),
2 grated garlic cloves,
Small handful of flat leaf parsley,
Goodly sprinkle each of Ras El Hanout, cumin, crushed chilli flakes, turmeric, dukkah, sumac, salt (optional), black pepper.

Sweet paprika, purslane and mixed mesclun lettuce with rocquette and olive oil for garnish.

Tahina –

2 tablespoons of organic tahini (sesame paste),
1 clove grated garlic,
Juice of half a medium-sized lemon,
Dollop of olive oil,
Filtered water,
Cracked black pepper,
Pinch of salt (optional).

Tzatziki –

Half a delicate cucumber,
Mint,
Half a cup sheep milk yoghurt.

KOFTA METHOD

Place all the kofta ingredients in a biggish bowl and mix really well. Cover and refrigerate for a while (an hour, overnight, till the sauces are done). Pre-heat oven to 200 and place the baking tray inside.

Dinner - Lamb Kofta cookingkofta in the pan.

When the mix has sat for a while pop the skillet on the stove, add olive oil, light and warm oil over a low heat.
Form the mince mix into hand-length cigar-shape sausages. Brown in the skillet. When golden pop them in the oven for 2 to 5 minutes. Rest.

Dinner - Lamb Kofta Ingredients (some)a few other ingredients (I’ve already put the spices away).

TAHINA METHOD

Dead easy…
Grated garlic, squeeze of lemon, tablespoons of tahini, few drops of olive oil, all in a bowl, start mixing madly.
When it comes together, ever-so-gently drizzle in filtered water until it is all the goopy consistency of mayonnaise.
Drizzle it onto the serving plate.

TZATZIKI METHOD

Dead easy as well.
Peel and finely dice the cucumber
Add it to the bowl of yoghurt
Finely chop mint, ditto.
Mix.
Pop it onto the plate as well.

Delicately sprinkle this lot with sweet paprika

Add a bed of lettuce to the side of the plate, and, if you have it, left over roasted sweet potato cubes.  Optional are freshly plucked cherry tomatoes.

Dinner - Lamb Kofta Complete

Yummm!

Bon apetit! x