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On 26 Apr 2006, at 0930, Simon Wistow wrote: > > You can also make Baba ghannuge - cut the aubergines in half, drizzle > with Olive oil and roast them in a hot oven 9200 c for about 20-30 > minutes until tender). Scoop out the flesh and puree it up with > (potentially roasted for a smoother flavour) garlic, tahini and lemon > juice or other Mediterranean flavours (coriander leaves, flat leaf > parsley, harissa etc etc). I recently discovered Harissa in my local Tesco, and I remembered =20 seeing it mentioned in a Nigel Slater book (and thinking "what the =20 hell's harissa?") so I bought it. The recipe was delicious, so here =20 it is: Serves 2 3 Large Tomatoes a small Aubergine olive oil 25ml red wine vinegar 1/2 tsp cumin seeds 1 400g tin chickpeas 6 large basil leaves thin slices prosciutto or serrano ham 1/2 - 1 tsp harissa more olive oil Set the oven @ 200=BAC Cut the tomatoes into 6 pieces each and put them into a roasting tin Cut the aubergine into "chunks" and put them into the tin add plenty of olive oil, the vinegar, cumin seeds, and a generous =20 grind of black pepper and sea salt Roast for about an hour At this point it's already good enough to eat, but bear with Nige =20 because it gets better: Lift the aubergines and tomatoes into a mixing bowl with a draining =20 spoon, leaving the juices behind in the tin. Mix the drained chickpeas with the tomatoes and aubergines (I boiled =20 my chickpeas first to make them a little softer and hot). Make a dressing by stirring the harissa and a little more oil into =20 the roasting juices, and pour it in with the toms/chickpeas/=20 aubergine, leaving a thin film of dressing in the roasting tin. Add the basil leaves (whole) into the mixing bowl and give it a stir. Add the ham to the roasting dish and heat on the stove until the ham =20 is a little crisp. Lay the slices of ham on top of the salad when you =20= serve it. I actually served the whole lot on top of a bed of salad leaves, to =20 make it look a bit healthier than it really is. It was delicious, and =20= really not difficult at all to make. James=There's stuff above here
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