Melting Spiced Pork with Aubergine

Not quite a curry, but with just a few fragrant spices and a gentle cook in the oven, you’ll be rewarded with a pot of melting meat and aubergine which will make you oh so happy! And for non meat eaters, read on to the end for a vegetarian alternative.

20161112_201643

Ingredients, to serve four with rice

  • 3 tbsp oil
  • 750g pork cut into bite sized chunks (I used skinless pork belly strips)
  • 2 aubergines cut into bite sized chunks
  • 2 tbsp brown sugar
  • 5 star anise
  • 1 cinnamon stick
  • 2 onions, peeled and very finely diced
  • 1 tbsp grated ginger
  • 1 red chili, finely chopped
  • 1 bunch fresh coriander (separate stems and leaves and finely chop both)
  • 1 tbsp fish sauce
  • Juice of a lime

Heat oven to 200C/180C Fan Oven/Gas 6. Heat the oil in an ovenproof pan that has a lid and fry the meat until browned (you may need to do this in batches), remove from the pan.

Add the aubergine and brown (you may need a little extra oil), remove from the pan and put with the pork.

Now add the sugar to the pan and allow to caramelise slightly, then return  the meat and aubergine to the pan with the cinnamon and star anise.

Put the onions, ginger, most of the chili (reserving a little for garnishing) and the chopped coriander stalks into the pan and cook for a couple of minutes. Add the fish sauce and enough water to cover the mixture completely.

Cover and place in the oven for an hour. Remove, stir in most of the coriander and adjust the seasoning if necessary. Garnish with any remaining coriander and chili and serve with boiled rice and vegetables.

For a vegetarian version, omit the pork, and replace with a mixture of robust mushrooms such as brown chestnut and shitake. Substitute the fish sauce with a light soy sauce.

 
Inspired by a BBC Good Food recipe

Advertisements

Griddled Aubergines with Salsa Verde and Tomatoes

Our recent month in Spain was less of a holiday and more of a race to get through a list of household chores and maintenance, family visits and dealing with banks, bills and bureaucracy. Still, it had to be done, and there were of course a few special times of relaxation and fun with family and friends. Sometimes, though, it was nice just to have a couple of hours at our little cortijo (that’s a house in the country in Spain) and relax with a meal and a bottle of wine.

Berenjenas y Limones 001

The weather was all rather unpredictable going from an initial 40 degrees which knocked us sideways, to down below 20 degrees.  Then it jumped around from lovely to grey and cloudy, rainy and windy, then back to lovely. Honestly, we could have been in England! When we did have a comfortably warm day, we fired up the barbecue and cooked and ate outside. Some days we ate meat, but after a few weeks of a meat heavy diet, we craved vegetables. Luckily we were gifted an awful lot of salad so made a local gazpacho. Sounds weird but it works, trust me!

Big Man is not a fan of aubergines, but he did give this dish a go and grudgingly agreed that it was “comestible” – that’s Spanish for edible! Luckily we also had salmorejo (another variation of the more traditional gazpacho) my very favourite summer soup, to save him from fading away and I feasted on most of the absolutely delicious aubergine.

Ingredients (to serve 2 as a main course)

  • 1 large aubergine sliced into ½ cm slices lengthways and brushed lightly with olive oil on both sides
  • Some salsa verde (Spanish style) or just make up a mix of fresh olive oil with some finely chopped garlic, herbs and a pinch of salt
  • A large tomato, finely chopped
  • A finely chopped chilli (optional)

Fire up the barbecue if the weather permits or heat up a griddle pan. I never salt my aubergines as I really don’t find them bitter. Feel free to do this if you like, but don’t, of course, brush them with oil until you’ve rinsed them.

Berenjenas y Limones 004

Grill lightly on both sides and drizzle over some salsa verde. Cover tightly with foil or cling film so that they sweat slightly, and absorb the dressing at they cool down. Serve at room temperature with the tomato and chilli sprinkled over. That’s it, easy eh?!

For another grilled aubergine dish, take a look here.

Tamarind Spiced Aubergines and Spinach

The Veggie Garden, although planted sparsely and late this year, continues to reward us with a bounty of aubergines. Always on the lookout for new ways to prepare old favourites, and in the midst of spring autumn cleaning, I came across a packet of tamarind paste from one of my UK trips. Perfect!

Tamarind Spiced Abergine (9)

Internet searches came up with curry recipes, so thinking of a curry type base as inspiration, I made it up as a I went along, and oh my goodness…what beautiful flavours emerged from a few very simple ingredients.

Ingredients (to serve two as a main course with rice or four as a side dish)

  • 1 large aubergine cut into small dice
  • 1 large tomato, diced
  • 1 medium onion, finely chopped
  • About 1 heaped tablespoon of fresh garlic and ginger paste (make this by finely chopping or mincing equal quantities of garlic and ginger, it can be stored in the freezer, and you can scrape off what you need)
  • About 2 cups of chopped fresh spinach
  • 2 teaspoons of tamarind paste soaked in a little hot water
  • 1 teaspoon of brown sugar
  • Salt to season
  • Water or vegetable stock
  • Half a teaspoon of hot chili powder (or to taste)
  • 1 teaspoon of garam masala
  • Oil for shallow frying

Fry the aubergines until lightly browned and remove from pan. You can omit this step if you like but will need to cook the dish when all the ingredients have been added for about 10 minutes longer. Both methods are good.  Add a little more oil if necessary and fry the garlic and ginger paste and onions until the onions are soft but not browned.

Add the tomatoes and cook until softened then add the chili powder and garam masala. After a further minute, add the aubergines, sugar and tamarind, season and pour over enough water or stock to cover the vegetables.

Tamarind Spiced Abergine (4)

Simmer gently until the aubergines are completely tender (about 15 minutes) and just before serving add the spinach and cook until wilted.

Serve with a little chopped coriander and some plain boiled rice. Observant readers will note, however, that in the first photo I picked parsley by mistake!

Chargrilled Aubergines in Tomato Sauce

Our little veggie garden is reduced this year, we planted only peppers, aubergines and tomatoes as we were too late back from England to plant much more and we will head off to the cooler shores of the English South Coast again before all the vegetables have been harvested.

Chargrilled Aubergines in Tomato (7)

Never mind, we are still trading with neighbours and this year we have an impressive crop of aubergines (eggplants). Interesting for me as a cook as Big Man has never been a huge fan, but he knows I love them. It makes me think about different ways of serving them to see if I can convert him. I don’t think he’ll be signing up for Aubergine Weekly yet (if such a magazine existed), but he’s eaten everything I’ve made so far without that look on his face. You know, the one children do when they are about to put a sprout/piece of liver/most hated food into their mouth!

Today’s dish was a quick one as it was so hot. We ate it with Socca, but more of that another day.

Ingredients (to serve 2 as a main dish)

  • One large aubergine thickly sliced and cooked on the griddle or barbecue on both sides until lightly charred (no need to salt and don’t brush with oil if doing on the bbq as you’ll only end up setting fire to them)
  • About two cups of tomato sauce (this was prepared in advance) Soften 3 crushed cloves of garlic in olive oil, then add 1 kilo of crushed peeled tomatoes, 2 tablespoons of tomato purée, half a teaspoon of salt, a few good grinds of black pepper, half a teaspoon of sugar (if required), a glass of red wine and a few stalks of basil leaves. Simmer for about an hour, remove the basil and it’s ready. This will give you about 6-8 cups of sauce

Chargrilled Aubergines in Tomato (4)

Cut the grilled aubergines into bite sized pieces and simmer in the sauce for about 10 minutes and you’re done! This is also wonderful cold and great over pasta.

Roasted Vegetable & Tuna Salad – For when you´ve been having waaaaay too much fun

Our time back Up the Mountain seems to be flying past so quickly, but we are managing to catch up with family and friends, but less so on rest and sleep. Oh well, it´s all about the Fiesta this week in our village and we´re making the most of things.

Tonight though we are at home. After almost a week of eating out our bodies need a rest before a little farewell party tomorrow night in a local bar. Fiesta food is heavy on the meat and protein as it´s all cooked over coals as you wait. Delicious grilled fillets of pork sprinkled with a type of salsa verde, pinchitos (little pork kebabs), jamon and cheese, braised goat and some grilled prawns. Of course, on Sunday we had the village paella.

It was time to balance things out and stock up on veggies and our little abandoned vegetable patch came up with the goods. Today I picked about 10 kgs of peppers, both green and red and a few aubergines. Most of the peppers were sliced and frozen or braised with olive oil and then frozen for the coming months. A few though were roasted and turned into a delicious, filling salad dish for a meat free supper.

While the peppers were roasting I picked my Chinese Lantern plants which have gone wild in our absence. Tomorrow I´ll pick the lanterns off the plants and use them to decorate the house later in the year. Very autumnal.

The cases are being packed (yes, I managed to get a whole jamon into one) with things to remind us of home for the next month or so. The dogs have been bathed (Luna) and clipped (Alfi) while they stay with my parents. And we have had time to recharge our batteries. Well, sort of. We are counting our blessings that that we avoided any damage from the terrible rains here in Spain and spare a thought for the less lucky ones.  Life is hectic, life is full, life is good.

Ingredients (to serve 2 as a main dish or 4 as a starter or salad)

  • 4 large peppers (green and red)
  • 2 large aubergines
  • 2 small tins of tuna
  • 1 medium onion finely sliced
  • A large handful of fresh mint, finely chopped
  • About 150g of chopped olives
  • Olive Oil and Lemon juice
  • The grated rind of a lemon
  • Salt and Pepper

Roast the peppers and aubergines until charred, leave to cool slightly and then peel. Slice the peppers and scoop the flesh from the aubergines and cut into chunks.

Mix the vegetables with the tuna, olives, onions, mint and grated lemon and dress with olive oil and lemon juice. Taste, season, enjoy.

Speedy Pasta with Aubergine and Tomato Sauce

When I lived in London my life was, as you can imagine, very different from life Up The Mountain.  For a start I had a Proper Grown Up Job. And I travelled a lot, sometimes spending weeks living out of a suitcase or briefly stopping at home for a pit stop to repack the case.  At times like this my best friends were the local take away menus.  Luckily, I lived in an area that boasted an amazing amount of pretty good quality restaurants who could get something tasty to my doorstep within about 30 minutes of me placing a call.

When I moved to Spain, it took me a while to adjust to the fact that when I didn´t feel all that much like cooking it was either Big Man´s special fried eggs, or jamon, cheese and melon to eat. The nearest take aways or delivery services are, I imagine, in a town a 45 minute drive away.

Finally I realised that I could still have something tasty to eat in about the same amount of time as it would have taken me to decide what to order from the take away menu, make the call and wait for the delivery guy to show up.

This is one of my speedy suppers.  In the time it takes for a large pot of water to come to the boil and the pasta to cook, I have a delicious sauce made to serve with my favourite pasta, plenty of grated parmesan and I even get to swig a glass of wine while it´s cooking.  Well, I need a dash of wine for the sauce.

Per person you need half an aubergine finely diced, two cloves of crushed garlic, two medium tomatoes peeled and chopped, a large slug of wine, a tablespoon of chopped fresh herbs (I used a mixture of parsley and basil), seasoning and olive oil. I also use a crushed dried chili as I like my sauce spicy, but this is up to you.

Put the pot of water on to boil and sauté the aubergine until brown.  Now add the garlic and once it is softened add the tomato and seasoning and the chili if using.  Let the tomato cook down a little by which time you will probably be ready to put the pasta into the pot.  Add your wine and herbs to the sauce and let it bubble away gently until the pasta is cooked and ready to be drained. Taste and adjust the seasoning if necessary.

The sauce is a little like the one used in Pasta alla Norma  (ChgoJohn has a fine example of it here and Linda at Savouring Every Bite here).   These recipes give you a deeper tasting, richer sauce as it´s cooked for longer. Yum!

Now all you need to do is mix the sauce into the pasta, grate or shave over plenty of your favourite cheese, pour another glass of wine and think about how you are putting the fast food delivery services out of business.

Mediterranean Vegetable Stack

 
My Humble Homage to the Beautiful Berenjena

I adore aubergines, so when my first two aubergines were ripe for picking, I decided to treat them with the love that they deserved.

My two little purple beauties

It was a very simple dish, especially if you already have some tomato sauce made.  If not, fry up a little garlic, add some chopped tomatoes, a slug of red wine and some basil then season and simmer.

I sliced my aubergines (eggplant) and grilled them on the barbecue until smoky and tender.  Then I put them on an oven tray and layered them with pesto, cheese, tomato sauce and basil leaves.

Then I popped it all into a hot oven for about 10 minutes until the cheese had softened (it was a very hard goat´s cheese, so it didn´t really melt!). 

Finally I drizzled some basil oil over, poured myself a glass of rosé and sat back to pay homage to my first little purple beauties of the summer.

The Vegetable Patch – 9 Weeks On

This evening´s harvest

I can´t believe that I´ve been picking veggies and not bragging about it!

Today we finally picked our first red tomatoes…hurrah!  We were late planting, but now that they´ve kicked in, there will be no stopping us for quite a few months now.  Am planning salads, sauces, sun dried tomatoes and goodness knows what else.  My plum tomatoes (or roma) are getting huge, but still frustratingly refuse to turn red.

Please do the decent thing and turn red soon!

We planted 18 runner bean plants this year (as opposed to the totally ridiculous 60 last year) and have been picking them almost daily for about 3 weeks now.  We´ve still got a way to go with them, but thanks to my nifty runner bean slicer, we´re enjoying beans and freezing them too for later.

The aubergines are ripening and I´ve started to pick them quite small.  Later I´ll leave them to get a little larger, but I couldn´t hold back.

Our long thin green peppers which are great for gazpacho are now being picked every couple of days.  They´re also wonderful deep fried (stuffed or not) in olive oil and just sprinkled with salt.  Our bell peppers are growing well, but need some more time to get bigger and then red.

The dwarf beans we planted a couple of weeks ago are all in flower, so it won´t be long now until they´re producing little bobby beans for us.  I´m quite excited as I´ve planted two varieties, one green and one yellow.  I´m sure they´ll taste pretty much the same but they´ll look extra pretty!

Our little bobby beans...

Our Spanish radishes, which are long as opposed to round, are doing great.  We pick a couple each day and they have a good bite to them.  We´ll probably plant a few more as they come up from seed so quickly.

And our little Spanish cucumbers are doing well.  We grew them from seeds from a cucumber we saved last year.  The cucumber had come from plants that our neighbour Diego gave us from seeds of his own – so these are several generations old.  It´s good to have a little bit of history in the garden!

Our chard flourishes, I keep giving bunches of it away, but will do something this week with it for us.  And our celery is slowly but surely getting bigger.

Very Happy Chard

We have other things going on in the vegetable patch, and I´ll take some pics as the become ready.  I do have to mention our little vines.  Big Man is very rightly proud of our muscat grapes which are now trained over the kitchen window.  They look amazing, we had to remove some as we had so many bunches but they would never have all ripened.   Am looking forward to grapes in September and drying some for Christmas too.

Gorgeous Grapes

I love summer…but I´m off to water the garden soon as it´s very hot here during the day and the plants are thirsty.  ¡Hasta luego!

The Vegetable Garden – One Month On

I realised tonight that a month had flown past since we planted our vegetable “plugs” this year.  We´re catching up as we´ve has plenty of rain followed by sunshine and a few misty evenings, which the plants seem to love!

Our herbs are doing well, apart from my parsley and cilantro (coriander) which are still looking a bit sad.

I´ve let the sage flower as I think it looks so pretty.  I sometimes deep fry the large leaves in very hot olive oil for a few seconds and sprinkle with coarse sea salt as a little nibble with almonds and olive…and wine, of course!

Sage flowers

The mint is going crazy…these were the stragglers which I had to pull up later.

Rampaging Mint

I´ve also let the chives go to seed as the flowers are also lovely in salads.

Delicious chives...great for potato salad

The basil is almost ready for the first batch of pesto.

Fragrant Basil

We´ve got plum tomatoes.

A Future Sun Dried Tomato

We´ve got a “wild” tomato which has sprung up from a leftover seed from a squashed tomato from last year.  It has such a desire to live, we´ve let it do its own thing!

Born to be wild....!

We have some (very) bitter salad leaves and the delicious chard.  The celery tucked in there is slow to get going, but we´ll let it take its time.

Green Leaves and Bitter Leaves

Tomatoes, beans and the little muscat vines.

View down to my kitchen window

We´ve got rocket seedlings (must plant some more though)

Aaah....less than a week old

The first of the runner beans should be ready to pick in a few days

Teeny, tiny beans

The onions are doing well too

Onions in neat rows!

We´ve got long thin green peppers and large bell peppers – but we can´t remember which are which.  We´ll soon find out!

Which one are you then?

Cucumber flowers

Grown from last year´s seeds

The aubergine flowers are so pretty – wish they´d hurry up as I love aubergines (eggplant!)

Hurry Up! Hurry Up!

Dwarf French beans (yellow and green) which we only planted a week ago

Not quite Jack & The Beanstalk, but working on it!

And finally, radish seedlings…not long now!

Peppery and Pretty!

As I said, we´re a little behind this year because of the very wet spring that we had, but we´re happy with progress so far and already dreaming of grilled vegetables, salads and bunches of grapes.  Happy growing to you all!

The Vegetable Garden – El Huerto – A Late Start

5 Days Ago...the story starts

It´s the end of May and we only got round to planting out all those little plant plugs on 21st May, shame on us.  We´re usually at least a few weeks earlier, but never mind.  The weather seems to be turning to summer, and I took a little look around this morning to see how things were doing.  Five days on, and I couldn´t believe my eyes.  Fortunately things catch up quickly here and I know, at least if the weather stays fine, we´ll be eating most of what we´re growing now into November.

The runner beans seem to be growing a few cm each day.  Luckily we have plenty of canes for them. We had to put down some slug pellets, not really in keeping with our organic aims, but there seems to be a plague of slugs and snails this year.

Jack and The Beanstalk...

The broad beans are still in full production, the freezer is also well stocked for when they do die off in a few weeks.

Beans, beans are good for you...!

We´re very excited about our potatoes as we´ve never grown them before. Big Man was reluctant as they do take up a fair amount of space.  However, they´re drying out now and will be ready to dig up soon, then once we´ve dug over the soil and given it whatever (organic) feed it needs, we´re going to put other things in.  I have seeds for dwarf runner beans (including some very funky yellow ones, which I´m quite excited about).  We´ll definitely put some radishes in as they grow so quickly, and then some lettuces as choices here in the shops locally are mainly limited to lettuce hearts or iceberg.

Tired Potato Plants - which is good!

Last year a neighbour gave us some little cucumber plants which he had grown from seeds of his previous year´s crop.  They went crazy and we had loads of delicious little cucumbers all summer long.  We took his advice and saved the seeds from one cucumber which we let grow fat and sad looking.  We planted them 5 days ago, and despite Big Man being convinced that nothing would come of them, this morning we found lots of little sprouts…we´re so proud!

Tiny Cucumber Sprout - Future Gazpacho Ingredient

Our artichokes continue to flourish, but we will put some new plants in this year as the current ones are now three years old and getting tired.

Artichoke leaves, a perfect snack for slugs

Our tomatoes, peppers and aubergines have taken root well. 

Pepper or Pimiento

Big Man hates aubergines (or eggplants) with a passion. I, on the other hand, adore them. Sometimes I sneak them into dishes without telling him and he cant always tell.  I love Melanzane Alla Parmigiana, and make this as a treat all to myself so we have planted a little row of them to keep me happy.

Aubergines. Love ´em or hate ´em?

And our lovely little lemon tree seems to have found its pace and keeps us supplied with juicy fruit for squeezing over grilled meats, making dressings and slicing into our “sun downers”.

Ice and a slice anyone?

And just to prove that it´s not all about veggies, here´s a gratuitous shot of one of our roses…

Roses are red...

Happy growing!!!