So I re-read what I posted yesterday in preparation for writing up the rest of the meal and was struck by something. I referred to myself as a student, which, effectively, I'm not anymore.
Obviously after hyperventilating and having a mild panic attack regarding my rapidly oncoming middle-aged-ness (I mean I have a job interview next week, like for a real grown up person J-O-B, Lordy.) i’ve got back to this post but felt that I should point out my mistake.
Aanyway, this is the dip/condiment post of the meal.
First up, the spiced aubergine. This is how I would envision an Italian Caponata would end up if it had a roll around in your spice cupboard. Essentially it is a spiced auberigine stew, but cooked and reduced down so its more of a condiment to pile on crusty bread, I’m pretty sure you could also reduce it even further than I did and chutney-afy it. Might actually try that sometime soon. Good Idea.
Serves 10 (as a tbsp sized dollop)
2 tbsp olive oil
25mm cube fresh ginger, chopped
6 cloves garlic, crushed
800g aubergines, roughly chunked
1 can chopped tomatoes
1tsp fennel seeds
1/2 tsp cumin seeds
1tbsp ground corriander
1/2 tsp cayenne pepper
1 1/4 tsp salt
1. Toss the aubergines in half the oil and put under a hot grill turning periodically until brown on all sides.
2. Sweat the garlic and ginger until fragrant, then add the spices, cook for another minute then add the browned aubergines and tomatoes with an extra can of water and the salt and some pepper.
3. Simmer until reduced and aubergines are soft. Can be served hot or at room temperature.
Next we have the sweet potato dip. This recipie, as are many that I feature on this blog are from the cookbook I received when I carried out a professional cookery training at The Grange Cookery School in Frome. From the entire month of cooking and eating, this is one of the dishes I made and ate which I really remember falling head over tastebuds in love with. Like most dips it takes some palate intelligence, tasting and adjusting to your liking but its dream worthy when made well.
Serves 10 (again as a tbsp sized dollop)
2 tbsp olive oil
1 kg Sweet potato, peeled and cubed
1 small bunch mint, chopped
1 clove of garlic, crushed
2 tbsp tahini
juice of a lemon
1/2 tsp cinamon
2 tbsp pine nuts, lightly toasted
salt and pepper
1. In an oven pre-heated to 220 degrees roast the potato tossed in the oil until soft.
2. When roasted blitz all the ingredients apart from the pine nuts in a food processor.
3. Taste and adjust with more lemon/salt/pepper if necessary and serve with the pine nuts stirred in and drizzled with some olive oil.
And finally we have some good old tzatziki. My little sister was appointed tzatziki lady for the day as she seems to have serious preferences when it comes to the dip. The cucumber has to be diced (rather than traditionally grated) and it can’t be too garlic-y in her book. Personally I’m more down with a slightly more traditional version but in all honesty there was SO much garlic knocking around this meal perhaps it was good that the tzatziki wasn’t of my usual garlic-bomb variety. Abbie didn’t really follow a recipe for this but this one I’m sure would suffice if anyone is looking to recreate this meal - http://www.bbc.co.uk/food/recipes/tzatziki_13049
I’ll post the dessert recipe element of this blogging-meal-extravaganza tomorrow.