Labels

00 flour 7-spice 8-ball squash açaí acorn squash afternoon tea agar ale alfalfa allspice almond butter almond essence almond meal almonds alphabet amchoor american anise seed apple apple cheese apple juice apple sauce apricots artichoke asiers asparagus aubergine autumn avocado balls balsamic vinegar banana banana skin bannock barberries barley basil bath bomb batter bay BBQ sauce bean burger bean pasta beans beansprouts beauty beer beeswax beet greens beetroot belize beluga lentils berbere berry bicarbonate of soda birch syrup birthday biscuits black beans black eyed beans black garlic black pepper black trumpet blackberry blewit blue cheese blueberry bok choi borlotti beans borscht boston bran brandy brazil nut brazilian bread bread flour breadcrumbs breadsticks breakfast brezeln british broad beans broccoli broccolini brown lentils brown rice brown sugar brownies brussels sprouts buckwheat bulghur wheat buns butter buttermilk butternut squash cabbage cacao cajun spice cake camping canada candied peel candles cannelini beans capers caramel caraway cardamom caribbean carob molasses carrot greens carrots cashew cauliflower cayenne celeriac celery celery seed ceps cereal champagne chanterelle chard cheese cheese rind cherry chervil Chestnut chia chia seeds chicken of the woods chickpea chickpea flour chickpea miso chickpeas child-friendly chilli chips chives chocolate christmas chutney cider cider vinegar cinnamon citric acid clapshot cloves coarse salt cocoa coconut coconut kefir coconut milk coconut oil coconut sugar coconut vinegar coffee collard greens compote cookies copenhagen cordial coriander coriander seed cornbread cornflour cornmeal cornstarch cottage cheese courgette courgette flowers couscous crabapple crackers cranberries cranberry cranberry sauce cream cream cheese cream of tartar creme de cassis crumble cucumber cumin cupuaçu curd currants curry curry leaves curry paste custard dal dandelion-ramp miso danish date date molasses dehydrator demerara sugar digestive biscuits dill dinosaur dip donuts dosa dragonfish dressing dried fruit drink dry tofu dukkah dulce de leche easter edamame egg egg yolk elderberry elderflower elephant english epsom salts essential oil evaporated milk fake milk fennel fennel seed fenugreek feta fiddleheads fig filo fire cooking firm tofu flan flapjack flatbread flour flowers focaccia food colouring football freekeh fresh yeast frittata fritters galangal galette garam masala garlic garlic scapes gazpacho german gin ginger ginger wine gingerbread glass noodles gluten-free glutinous rice flour gnocchi goat's cheese golden beets golden raisins golden syrup gooseberry gorgonzola graham flour granola grape grape molasses grapefruit greek green beans green pepper green plantain green tea green tomato haggis haricot beans harissa hazelnut hedgehog mushroom hemp seeds holy basil hominy honey horseradish hot cross buns hummus ice lollies iceland icing icing sugar indian injera irish italy jackfruit jam jamaican japanese jelly jicama kahlua kale kale chips kalonji kefir ketchup kohlrabi koji kombucha lasagne latkes lavender lebkuchen leek leek flowers lemon lemongrass lentils lettuce lime lime leaves linseed lion's mane mushroom liquorice powder lovage lunch macadamia nuts mace mahlab maitake mango maple syrup marble marigold marmalade marzipan masa harina mascarpone mash melon membrillo mexican milk millet mince pies mincemeat mint mirin miso mixed spice mochi moghrabieh molasses morel mousse mozzarella muesli muffins mulberry mulberry molasses mung beans mushroom mushroom powder mushroom stock mustard mustard oil naan nasturtium new york no-bake cake noodles not food nut butter nut roast nutella nutmeg nutritional yeast oat yoghurt oatmeal oats okara okra olive oil olives onion onion skins onions orange orange blossom orange juice oregano oyster mushroom package pancakes panch phoran papaya papaya seeds paprika parkin parmesan parsley parsnips pasta pastry peach peanut peanut butter pear peas pecan pecan pie pecorino pepper pesto petersilienwurzel philadelphia physalis pickle picnic pie pine nuts pineapple pistachio pizza plantain plum polenta pomegranate pomegranate molasses ponzu popcorn poppy seeds porridge potato potluck preserve pretzels prune psyllium seed husk pudding pumpkin pumpkin seed butter pumpkin seeds purple carrots purple noodles purple potato puy lentils pyo quince quinoa radicchio radish radish greens rainbow cake raisins raita ramps ras el hanout raspberry ratatouille ravioli red cabbage red kidney beans red lentils red onion red wine red wine vinegar redcurrant jelly redcurrants relish restaurant reykjavik rhubarb rice rice flour rice pudding rice vinegar ricotta risotto rocket rolls root veg chips rose rose harissa rosemary rugbrød rum runner beans rye saffron sage sake salad salsify salt sauce sauerkraut scones scottish sea buckthorn seaweed seeds semolina sesame oil sesame seeds sesame tofu seville orange shepherd's pie shiso silken tofu skyr slaw sloe snacks snow soba noodles socca soda bread sodium hydroxide soup sour cherries south american soy sauce soybean spaghetti spaghetti squash spätzle spelt spelt berries spinach spread spring spring onion sprouts squash st. george's mushroom star anise stew stout strawberry sugar sultana sumac summer sunchoke sundried tomato sunflower seed butter sunflower seeds super firm tofu sweet sweet potato sweetcorn tacos tahini tamale tamari tamarind tapioca flour tarragon tart tea tealoaf teff tempeh thai thyme tinned peaches tkemali toast tofu tofu scramble tomatillo tomato tomato puree tonka bean toronto tortillas tray bake treacle truck truffle turmeric turnip turnip greens tyttebær udon umeboshi vanilla vanilla bean vegetable stock veggie burger vermouth vine leaves vinegar walnut oil walnuts wasabi watermelon watermelon radish wax wheat berries whisky white balsamic vinegar white beans white chocolate white pepper white spelt flour white wine wholemeal wild garlic winter wood ear xanthan gum yeast yellow beans yellow split peas yoghurt za'atar zimtsterne

Sunday, December 5, 2010

Sunday cooking: baingan achaari; potato apple latkes

Often seem to end up on a big cooking mission one day at the weekend, after rediscovering or buying lots of fruit and veg and realising it needs cooking...  Today involved 1) aubergines and 2) red-skinned potatoes

Baingan achaari (aubergine curry)

This was one of my favourites when I lived at home. Shireen introduced me to it, and it originates from Madhur Jaffrey (but has been adapted along the way).

2.5cm cube fresh ginger, peeled and chopped
6 large cloves garlic
55ml water
800g aubergines
350ml veg oil
1 tsp fennel seed
1/2 tsp kalonji (nigella)
1/2 tsp cumin seed
350g tomatoes peeled and finely chopped (or 1 tin)
1 tbsp ground coriander
1/4 tsp ground turmeric
1/3 tsp cayenne
1 tsp salt

Cut aubergine into wedges 2cm thick / 4-5cm long.  Rub with oil and put on oiled baking sheet in a hot oven (~400F / 250C) for 30min.  When done put in a colander to drain.

Meanwhile blend garlic, ginger and water to make a smooth paste.

Put ~3tbsp of oil in a large high-sided frying pan on medium heat. Add fennel, kalonji, cumin and gently darken (few sec).  Add tomatoes, garlic/ginger paste, coriander, turmeric, cayenne, salt.  Bubble until thickens to a paste.

Add the cooked aubergine and stir gently.  Cook 5 min, cover and cook 5 more min.

This is delicious. Ate it with jasmine rice (with cloves and whole cardamom in cooking water), fresh coriander on top is also good.


Potato apple latkes

Adapted from a recent recipe on the guardian webpage.

500g red salad potatoes
1 small onion
1 crisp apple (Braeburn or Cox's Orange Pippin), cored but unpeeled
Squeeze of lemon juice
1 flax egg (1 tbsp ground flax seed mixed with 1 tbsp water)
30g plain flour
2 tsp poppyseeds
Salt and freshly ground black pepper
Groundnut or vegetable oil, for frying

Grate the potatoes, onion and apple. Squeeze out as much liquid as possible (in a mesh colander). Transfer to a bowl and add the lemon juice, flax egg, flour and poppyseeds. Season and mix.

Heat ~1cm oil in a large frying pan over a medium-high heat. Form the latke mixture into pancakes about 4cm in diameter and drop them into the oil. Cook for about four minutes a side, until cooked through and golden brown. Put the cooked latkes on kitchen paper to absorb oil.


The latkes were a faff, I don't know if I'll bother again - lots of grating (incl my thumbnail a wee bit), smelly frying and oily end product. They tasted quite nice - crispy fried potato and onion on the outside, waxy cooked on the inside, with little taste hits of poppyseed now and again (didn't really notice the apple). S liked them. We ate them with sweet chili or wholegrain mustard, the recipe suggested horseradish cream (2 tbsp fresh horseradish, finely grated, 1 tsp Dijon mustard, 1 tsp cider vinegar or lemon juice, ½ tsp caster sugar, 150ml crème fraîche, pinch of salt) - need a bit of heat and moisture. Maybe sometime in the future when I have a food processor I'll make latkes...
Posted by at
Labels: , , , , , , , , , ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)