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.
We´re very lucky here to be able to get hold of the freshest, free range goat and lamb. I know that most lamb is free range anyway as it needs to graze, but I guess we can never be too sure if there have been chemical sprayed on what they eat or if they are getting food supplements. When I first arrived in Spain my only experience of eating goat was in a plate of curried goat at an ethnic restaurant in London. It was alright, I suppose, but apart from a delicious sauce, the meat was rather tough and greasy.
I read somewhere that more goat is consumed per person in the world than lamb, and I guess it makes sense. They are hardy creatures, can survive in very rough terrain and can climb to what we would consider inaccessible heights to reach their food. Once I had tasted good kid (or young goat) out here, I realised that taste wise, it´s very, very similar to young milk fed lamb.
When you see the flocks of goats going past your house daily, you know they´re well fed and looked after. We buy direct from the goatherd who slaughters for you and then you have to prepare it for the freezer. I´m sorry if this all sounds a bit gruesome to anyone who either doesn´t eat meat or is a bit squeamish, but it´s what has to happen if you choose to eat meat. And I do, and luckily I am able to eat the freshest most organic, free range meat possible. Whew! Hope that didn´t sound like I was on my little soap box.
Anyway, one of the cuts of meat you get is neck of kid -and I know that in the UK at least, you can buy neck of lamb. It used to be one of those cheap cuts, but has now become trendy. It´s cooked in the oven simply and then depending on the weather I serve with salad or vegetables and plenty of crusty bread to mop up the juices. It´s best picked up and eaten with your fingers!
It´s an incredibly quick and simple dish to prepare if the meat is young and tender and lamb can be substituted for goat. If it´s a little older, just add more liquid and cook for about 30 minutes longer. You´ll need the following:
Neck of lamb for 2 people (I think mine was about 800g)
6 cloves of garlic
A large spring of rosemary
Coarse salt
Freshly ground pepper
A glass of white wine
A glass of water
Half a lemon
Rub the lamb with seasoning and roughly chop the rosemary and mix it in with the lamb. Peel and half the garlic cloves and add them in. Pour over the wine and if you have time to leave it for a couple of hours, so much the better.
Leave for a while if you can
Put into an oven dish where it will fit quite snugly and put into a high oven for 10 minutes. Lower the heat to medium, cover with foil and cook for a further 45 minutes approximately. After about 20 minutes check the liquid – you don´t want to casserole it but you want some at the bottom of the bowl to cause a slight steam effect under the tent of foil. If necessary add more water.
When it´s done (you can check by prodding with a skewer to see if the juice run clear), remove and leave it to sit for 10 minutes still under the foil. Squeeze over a little lemon juice, then serve and enjoy!
PS. Sorry for blurry photos, they were taken with my old camera which was on its last legs!
As promised, another version of the famed Andalucían gazpachos. This one originates from the beautiful city of Córdoba, and is my favourite version of all. It is different in that it uses very few ingredients but can be served three ways – very thick as a dip with small breadsticks (known as Picos), medium thick garnished with chopped hard boiled egg and jamon or tuna as a chilled soup starter, or diluted with water as a refreshing drink. So…three dishes in one!
Ingredients for this are few and it will serve from 6 (as tapas) to 2 (as a soup) approximately:
2-3 slices of stale bread without the crust (should be a fairly dense bread rather than sliced white from the supermarket)
About 500g of tomato, cored and peeled (I had one HUGE tomato as you can see in the photo) but usually the volume of the tomato once in the jug is a little more than the volume of the breadcrumbs
A chunk of red pepper (optional)
Half a clove of garlic (don´t recommend you use more or it will overpower the taste the taste of the salmorejo)
Vinegar
Water
Olive oil
Salt
Once again, the holy trinity of water, salt and vinegar appear but we´ll use very little water this time.
Dribble a very little amount of water onto the bread which you will have put into a mixing jug, and leave for a minute or two to absorb it.
Start with bread and water
Add the tomato and pepper if you are using it. The truly authentic recipe doesn´t use red pepper, but after wondering why my salmorejo never looked as red or tasted as sweet as anyone else´s, I was let into the secret of the locals round here – red pepper!
Tomato and Red Pepper
Add your garlic, a teaspoon of salt, a tablespoon of vinegar and at least two tablespoons of olive oil and start to blend with the hand blender.
Add Vinegar and Salt
You need to get this really smooth, almost like a purée. The more oil you add, the smoother the mixture will be, although I tend to go easy on it just for the sake of my waistline! Taste every so often and adjust the salt and vinegar to your liking. Again, it should be “alegre” or lively in flavour.
Start to blend
When you´re done, leave to chill in the fridge for about an hour.
Get it smooth and thick
Traditionally it´s served in a deep earthenware bowl (to maintain the freshness) with chopped hard-boiled egg and jamon on top. Some people substitute the jamon for tinned tuna but I guess chopped bacon would also be nice.
It´s also great as a dip or sauce served with little breadsticks (like very short grissini) or croutons.
So in 2016 I turned 50. I was in Italy for my 21st, 30th and 40th. To keep this birthday tradition going I always knew I'd be in Italy for my 50! This blog starts with my 5 week adventure in Puglia but my love affair with Italy continues.....
Chica Andaluza 