Wednesday, August 1st, 2012
Plantain and chow chow/tomatoes salsa
1 Chow chow, peeled and cubed
2 garlic cloves crushed
3 large tomatoes, skinned and chopped
75 gr basil,chopped (divide into 2 portions – cooking and garnishing)
1 medium red onion peeled and chopped
½tsp crushed chilli (optional)
2tbsp olive or vegetable oil
2tbsp lime juice
Salt and crushed black pepper
Heat oil in saucepan and add the cubed chow chow for 5 mins. Now add the remainder of the ingredients, stirring intermitently until all the components have fused together for about 10mins. Season to taste. Garnish with the remainder of the basil. Serve in ramekins separately from the plantain.
2 Ripe but firm plantains. Peel and cut plantain into wedges. Heat oil in pan, add the wedges, turn down heat to medium and cook until golden brown. Use cooking paper to absorb the oil and serve.
PS: Don’t discard the seeds in the chow chow, use it as it gives it a crunchy texture!
Tags: Aubergines, chow chow, haricot beans, Sweet pepper
Posted in General, Main Courses - Vegetarian, Recipes, Vegetables | 1 Comment »
Tuesday, July 17th, 2012
Aubergines with Haricote beans
This luscious looking vegetables (with its purple colour) not only do they make you want to eat them, it gives you the opportunity to prepare it in different ways , i.e. frying, add to soups, salsa with avocado, make it into ratatouille, etc! I hope you’ll enjoy this simple recipe with haricot beans.
Ingredients: 2 aubergines cut lengthwise thinly;
400 gr of haricot beans in tin, drain and discard to water
1 small tin chopped tomatoes
4 tbsp breadcrumbs
4 tbsp of Parmesan or Cheddar cheese
1 Medium sized onions, peeled and chopped
2 garlic cloves, chopped.
1 thumbsized ginger, grated
½tsp fresh thyme or dried
75gr basil , chopped and reserve some for garnishing
50gr creme fraiche
Salt and freshly ground black pepper
Method: Heat oven 220c/200c/Gas 7
Lay aubergines in a flat dish and sprinkle with salt. Allow to rest to 30mins and drain the water. Fry dry on both sides on medium heat until brown. Remove and set aside. Meanwhile, fry all the ingredients with the exception of the creme fraiche and cheese. When cooked, mix the sauce with the creme fraiche.Add the beans. Stir well and check seasoning. Grease a baking dish, line with alternate layers of aubergine, then cheese and tomato sauce until all is used up. Sprinkle with the remainder of cheese and breadcrumb. Bake in the oven for 25 mins by this time it should be golden brown. Serve with French crusty bread for a light supper.
Tags: Aubergines, creme fraiche
Posted in Main Courses - Vegetarian, Recipes, Vegetables | 1 Comment »