Tuesday, 23 August 2016

SUMMER VEGETABLE GRATIN

Picture before going into the oven:

Picture once it was ready:

INGREDIENTS:

Extra Virgin Olive Oil - 5 tbsps
Zucchini - 1 (About 500 gms) - cut into 1/2 inch round slices
Squash - 1 (About 500 gms) - cut into 1/2 inch slices
Salt - As required
Tomatoes - 3 to 4 large
Onions - 2, medium - Sliced lengthwise
Shallots - Minced, 1/4 cup
Ground Black Pepper - 1 tsp
Chilli Powder - 1 tbsp
Garlic Paste - 2 - 3 tsp
Fresh Thyme Leaves - 1 tbsp
Fresh Basil Leaves - 1/4 cup, chopped
Parmesan Cheese - 1.5 cup (Or you can use Cheddar if you prefer)
Breadcrumbs - 1/2 cup

METHOD:

1. Put the zucchini & squash slices in a large bowl and sprinkle some salt over it. Mix it thoroughly.

2. Transfer the salted pieces to a colander and leave it for about 45 minutes. It must have released about 3 tbsp of liquid. (This ensures your gratin does not end up being watery)

3. Arrange the slices on 2-3 paper towels and cover them again with 2 - 3 paper towels. Squeeze as much as liquid out of them as possible.

4. Arrange the tomato slices on 2 paper towels and sprinkle them with 1/2 tsp salt. Leave it aside for about 30 minutes.

5. Now cover the tomatoes with 2 paper towels. Squeeze as much as liquid out of them as possible.

6. Heat 1 tbsp oil in a pan / skillet until simmering. Add the sliced onions, 1/2 tsp salt and 1/4 tsp pepper.

7. Cook the onions until they are golden brown and then set them aside.

8. Start the oven and heat it to 210 degree Celsius. 

9. In a small bowl, add the garlic paste, 2 tsp oil, 1/2 tsp black pepper powder, 1 tbsp chilli powder and thyme. 

10. Add half of this mixture to the zucchini and squash slices. 

11. Brush the baking dish with 1 tsp oil and then arrange the zucchini & squash slices in a baking dish. Then arrange the caramelized onions over the top. Then lay the tomatoes in a single layer on top of the onions. 

12. Add the remaining garlic - oil mixture all over the tomatoes.

13. Bake until the vegetables are tender and the tomatoes start browning on the edges. (About 35 - 45 minutes)

14. In a bowl, add the breadcrumbs, 1 tsp oil, Parmesan cheese and shallots.

15. Remove the baking dish from the oven and increase the temperature to 240 degree Celsius. Sprinkle the breadcrumb mixture all over the dish. 

16. Bake until you can see the cheese turns slightly brown and bubbling (about 5 minutes)

17. Sprinkle with basil. 

18. Set aside for about 10 minutes before serving.

P.S. This is not my own recipe. I have adapted it as per my taste though.






















Wednesday, 27 April 2016

Aubergine & Lemongrass Currt


Ingredients:

Aubergine: 2 medium, sized - cut into thick fingers
Lemongrass: 2 sticks
Salad Onions: 4 - 5
Garlic Cloves: 4
Red Chilli: 1 (Medium Spicy)
Vine Tomatoes: 3 - 4 
Oil: 1 tbsp
Fresh Ginger: 1 inch piece, peeled and cut into matchsticks
Turmeric - 1 tsp
Red Chilli Powder: 1 tsp (Optional)
Coriander + Cumin Powder: 1 tbsp
Coriander
Coconut Milk - 400 ml 
Lime: 1
Salt: To taste
Naan or Rice: To serve 

Method:

1. Place the aubergine sticks in a colander over a sink and sprinkle lightly with salt. 

2. Leave for half an hour or longer if you have time. Wash and pat dry.

3. Heat a large frying pan over a high heat and dry fry the aubergines on each side for 5-10 minutes until they begin to char on each side. Remove and set aside.

4. Meanwhile, remove and discard the outer layer of the lemongrass and roughly chop. 

5. Place in a mini food processor with half the salad onions, the garlic, half the chilli and 1 tomato, roughly chopped. Blitz to a paste with a splash of water.

6. Heat the oil in the frying pan over a medium heat and add the paste. 

7. Add the ginger, chilli powder, coriander + cumin powder, salt and turmeric to the pan. 

8. Finely slice the remaining salad onions, chilli and coriander stalks (reserve the leaves for garnish) and add to the pan.

9. Quarter the remaining tomatoes and stir into the mixture along with the aubergines, coconut milk and a good splash of water. 

10. Bring to the boil then cover and simmer gently for 30 minutes until the aubergines are soft and the curry is saucy.

11. Remove the curry from the heat, squeeze over the lime, scatter over the coriander leaves and serve with naan bread.

P. S. Recipe inspired from Waitrose Recipes.