recipe: teriyaki aubergine w/ honey deglaze

teriyaki aubergine w glaze

super light & creamy golden aubergine chunks coated in teriyaki & drizzled w/ teriyaki glaze, crispy onions & sesame seeds

IngredientsMakes: 180g (1)

172g		aubergine
8g		teriyaki sauce
8g		ktc crispy onion
0.5g		sesame seeds
0.5g		salt
50g		water
15g		honey
5g		soy sauce

Method

Dice aubergine into 1 inch cubes, steam for 15m.

Remove from steamer and allow to cool on a plate, until they've stopped releasing steam.

Steaming the aubergine first gives it a super light & creamy texture and makes sure it's cooked all the way through - these are big chunks after all!

Oil glaze a pan & add the aubergine when it's hot - almost smoking!

Season w/ a little salt & turn when bottoms are golden.

Drizzle with teriyaki sauce and toss to coat the aubergine.

Turn out into warm bowl, drizzle w/ the reduction / teriyaki glaze.

To make the reduction deglaze the pan w/ a shot of water & add a tsp of runny honey & a glug of soy sauce.

Stir w/ a spatula until it has a syrupy consistency & pour over the aubergine.

Then sprinkle w/ sesame seeds & crispy onion.

Thanks to Growing Local for the aubergine for tis recipe!

If you are in Hereford check out Growing Local for great locally produced veg using organic practices well worth signing up for!

recipe: romano / pointy peppers filled w aubergine, pumpkin seed, tomato & basil

filled pointy peppers aubergine & tomato

charred pointy peppers filled w/ muchroom aubergine & tomato w/ mint basil parmesan & toasted pumpkin seeds

IngredientsMakes: 429g (3)

176g		pointed peppers
10g		olive oil
120g		aubergine
10g		olive oil
60g		chestnut mushrooms
10g		olive oil
15g		pumpkin seeds
3g		olive oil
1g		salt
140g		ripe tomato
5g		basil
5g		mint
30g		roule
2g		parmesan
20g		lemon juice

Method

Slice the peppers in half lengthways & remove the pips.

Place centre side down on a hot oil glazed skillet, turn the heat to min and place a lid on top.

Cook until soft a a little charred ~20-25mins, then turn and turn the heat off. Ready for filling.

Small dice the aubergine & mushrooms and cook on a medium low heat until soft and cooked thorugh.

Toast the pumpkin seeds in a little olive oil w/ a generous pinch of salt.

Chop the herbs & add them & the roule to the aubergine & mushrooms.

Chop a nice ripe tomato up the same size as the aubergine & mushrooms, and add it in to the mix.

Mix it in while the heat is on minimum, we don't want it to cook just warm it up a little so it provides fresh & light acidity to the filling.

Cover the peppers w/ the filling, give them a drizzle of lemon juice & top w/ parmesam & toasted pumpkin seeds.

They're quite nice w/ a sqeaze of sriracha or tabasco too.

If you are in Hereford check out Growing Local for great locally produced veg using organic practices well worth signing up for!

recipe: apple & basil humous

apple & basil humous

smooth blended chic peas flavoured w/ apple & spices

IngredientsMakes: 391g

240g		chic peas
20g		olive oil
1g		salt
100g		apple & basil pesto	(recipe below)
15g		lemon juice
10g		white wine vinegar
5g		sugar

Method

Microwave the chic peas 800W / 2m, this will soften them and make a smoother humous.

Blend the chic peas and the oil until you have the desired texture.

Add the rest of the ingredients & blend until homogenous.

apple & basil pesto

vibrant basil mint & apple pesto w/ confit garlic & toasted nuts

IngredientsMakes: 346g

20g		basil
5g		mint
60g		lime juice
60g		olive oil
40g		mixed chopped nuts
25g		sweet pickled onions	(recipe below)
20g		sweet pickle liquor
65g		apples
30g		boiled garlic
20g		olive oil
1g		salt

Method

Place 10g oil the oil into a pan and add the nuts, cook on a medium heat until toasted & golden in colour.

Leave them to cool whilst collecting the rest of the ingredients together, placing everything into a blitzing jug.

Add the cooled oil and nuts, and blitz until smooth - ish! The nuts will always give you some texture!

sweet pickled onions

red onions pickled in sugar & white wine vinegar - great for salads & kebabs or where you need a little lift of acidity

IngredientsMakes: 180g (1)

150g	(2)	red onions
15g		sugar
15g		white wine vinegar

Method

Actual quantities of sugar & vinegar . .

150g sugar

150g white wine vinegar

Make the pickling liquor and add the thinly sliced red onion.

Leave for at least an hour.

Keeps for months, put it next to the kimchi.

If you are in Hereford check out Growing Local for great locally produced veg using organic practices well worth signing up for!