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Aubergine Baked Boats

Aubergine Baked Boats

We like to set ourselves little challenges. We’ve done the “Ingredients Alphabet”, “Around the World” etc. So this time we’re going to jump on the Vegetarian gig and do a “Vegetarian Alphabet”

Aubergine for “A” works.

We;re not into the “Fake Meat” concept so the Urad Dal which we bought from the local Continental shop added the Meaty texture.

Ingredients:-

Urad Dal – (Split Black Lentils)
½ tube of Tomato Puree
1 Aubergine halved and scooped out. (Save the flesh)
3 Onions, sliced
2 cloves of Garlic, minced
Mixed Herbs
Salt & Pepper
Chilli Flakes
Mushrooms, sliced
Grated Cheese
Cherry Tomatoes
Oil

Method:-

(1) Add the Tomato Puree to a little water in a saucepan and bring the Urad Dal to the boil. Reduce the heat, season with Salt and Pepper and simmer for a good hour. Add extra water as required as they are very thirsty little dudes.
(2) When the Urad Dal has expanded and softened take them off the heat.
(3) In a frying pan fry the Onions until translucent.
(4) Add the Mushrooms and fry for a further 5 minutes on a low heat.
(5) Cut the Aubergine lengthways, scoop most of the flesh out and Oil.
(6) Place in the oven at 180c and roast for 30 minutes.
(7) Add the Aubergine flesh, Urad Dal and all the other ingredients excluding the grated Cheese and halved Cherry Tomatoes to the frying pan and fry gently stirring occasionally.
(8) Remove the Aubergine halves from the oven and stuff with your filling.
(9) Heat the grill.
(10) Dress with the Cherry Tomatoes and grated Cheese and place under the grill.
(11) When the Cheese has melted you’re good to go.

We served ours with Chips and Peas. It was really very tasty and filling.

 

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Seafood Linguine Pasta

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Category: Recipes

Seafood Linguine Pasta

We had a remaining pack of King Prawns in the freezer, so we decided on another Seafood dish.

Ingredients:-

Linguine Pasta (Gluten free for us)
3 Tbsp of Olive Oil
4 Gloves of Garlic, minced
1 Tbsp of Capers, chopped
½ Tsp of Chilli flakes
200g of King Prawns
500g Octopus
125 Ml of White Wine
1 ½ Tbsp of Tomato Puree
6 Anchovies
6 Cherry Tomatoes, halved
A squeeze of Lemon juice
Salt & Pepper

Batter Ingredients:-

2 Eggs
Plain Flour (Gluten free for us)
Soda Water
Garlic Salt
Onion Salt
Turmeric

Method for the Pasta & Sauce:-

(1) Roll up your sleeves. It’s Octopus dressing time. Basically cut the tentacles from the head. Cut the attaching membranes so you can turn the body inside out and remove it. You don’t want the innards or the hard beak, but everything else is good.
(2) Reserve four of the legs to batter later. See below.
(3) Boil the Pasta until it is almost cooked. Drain and set aside. If you are using Gluten free be very careful to remove it quite early as the hot sauce tends to effect Gluten free pasta adversely.
(4) Infuse the Garlic in the Oil for a few minutes over a medium heat.
(5) Add the Anchovies, Capers and Chilli Flakes and simmer for a few more minutes making sure that the Anchovies have broken down.
(6) Add the Prawns and Octopus and fry on a high heat for 30 seconds.
(7) Add the Wine, Tomato Puree and season with Salt & Pepper.
(8) Stir until the sauce has thickened and turn the heat down to simmer.
(9) Ad the Pasta and gently combine.
(10) Add the halved Tomatoes.
(11) Serve dressed with a squeeze of lemon and garnish with the battered Octopus, Lemon wedges and fresh Parsley.

Method for the battered Octopus Legs:-

(1) Heat a fryer to 170c.
(2) Mix the batter ingredients to form a smooth reasonably thick batter.
(3) Separate the individual legs and dip in the batter.
(3) Fry until they pop up and the batter is crispy.
(4) Remove and drain over kitchen paper.

The Octopus was a bit on the chewy side to be fair and the Gluten free Linguine didn’t hold too well with the sauce stirred through it. But everything tasted great.

 

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