Melanzane Di Parmigiana

Ingredients

1 white onion
3 Garlic Cloves
1 Red Chilli
2 cans Chopped Tomatoes
500g Cherry Tomatoes
1 tbsp. Tomato Puree
2 Large Aubergines
500g Mozzarella
Parmesan
Cheddar
1 tbsp. Milk
Basil
Chilli Flakes
Salt & Pepper

Method

Preheat Oven on Gas Mark 4

Chop onion, garlic, chilli and lightly fry in olive oil.

Once browned, add the chopped tomatoes, cherry tomatoes, and tomato puree and leave to simmer on a medium heat. Once bubbling, add 1 tbsp. of milk, season with salt and pepper.

Leave to simmer on a low heat.

Meanwhile, slice the aubergines into medium thickness circles. Heat a frying pan with oil, and once hot, lightly fry all aubergine slices until slightly browned on each side. Once done remove from heat and set aside.

Check the tomato sauce and stir if necessary. Add to taste the basil, and as many chilli flakes as you want J

Slice mozzarella; grate the cheddar and parmesan ready to assemble your Melanzane.

In an oven proof dish, cover the bottom in some of the tomato sauce (not all as you will need this for layering).

Then add the first layer of fried aubergine.

Then top with some of the mozzarella, cheddar and parmesan.

Then coat the cheese with another layer of the tomato sauce.

Repeat the process until you have a dish looking similar to lasagne.

Sprinkle on the last of the cheese on the top layer, along with a few sprigs of basil, salt and pepper, and some extra chilli flakes.

Place dish in the oven for 30-40 to cook through.

Enjoy!

Elena xxx

Bell Pepper & Chorizo Pearl Barley

I am a lover of risotto and this Recipe is a I guess a adaptation of Basic Risotto cooking methods. Sometimes I like to vary which carbs I eat to keep things interesting – pearl barley or quinoa can be a great substitute for rice.

So from experimenting with different flavours and pulling different aspects of recipes, I have come up with Bell Pepper & Chorizo Peal Barley. It’s a perfect to cook slowly adding in flavours where necessary – adding some sweeter ingredients more suited to summer!

Ingredients
1 Chorizo Ring
500g Pearl Barley
2 white onions
3 Roasted Bell Peppers
2 garlic cloves
Olive oil
1 Chili
Paprika
1 Can chopped tomato
1 Chicken stock cube

Method

Chop bell peppers, drizzle with honey and olive oil and roast for 15 minutes.

Fry chopped Chorizo in a pan with olive oil, salt and pepper until it turns golden. Once browned, remove and set aside.

Chop onions and garlic and heat in a frying pan with olive oil.Once softer, add in the Pearl Barley, mixing well. Then add the chopped tomatoes and bring to the boil

Season the pan with salt, pepper and one teaspoon of Paprika and leave to cook through on a medium heat for 40 minutes (checking every now and again that none of the ingredients are sticking, if so may need to add a drop of water).

Once soft, stir in the Chorizo and roasted peppers & season to serve.

Enjoy!

Elena xxx

“Fesenjaan” – Joint Chicken and pomegranate receipe

Joint Chicken and Pomegranate

♦ Ingredients

I medium chicken, jointed
tbsp butter
4 pomegranates
juice of 1 lemon
2 onions
1 tsp ground cinnamon
1 tsp ground cumin
shredded mint
handful crushed walnuts

♦ Method

1. Halve all four of the pomegranates and extract the seeds to put aside, squeeze the remaining juice into a bowl and mix with the half the lemon juice.

2. Melt the butter in a pan on a low heat, stir in the onions to fry. Once the onions have browned add the chicken joints and season with salt and pepper. Add the remaining lemon juice, cinnamon and cumin and mix with a dash of water. (depending on the dryness of the mixture you can decide if you need more or less – some also like to add a tsp of sugar at this point too)

3. Once coloured, pour the pomegranate juice over the chicken joints. Once added leave to simmer, gently bring to the boil. Once boiling, cover the pan and leave for 25 minutes to cook through.

4. Once 25 minutes is up, transfer the contents to an oven proof dish, sprinkle over the pomegranate seeds and walnuts and a few sprigs of mint, season again with salt and pepper. Cover the dish and place again in the oven until walnuts are toasted. (you can leave some walnuts and seeds to add once the dish is ready to be served – just personal preference)

Enjoy !

p.s – I am no expert of cooking, just adamantly curious about foreign cuisine, or food in general ;D