Our new newsletter editor Jo has given the quarterly publication a fresh new look. It should be hitting your doormat soon, but if you can’t wait, here’s a sneaky peek.
You can also find it, and all our previous issues, on our newsletter page.
Miso Aubergine
I always buy aubergines, and then am never quite sure what to do with them apart from curry and chilli, but these are so quick and easy on the BBQ. Maybe you have grown some this year, they do really well in our gardens and greenhouses.
Rub each side of the aubergine slices with a little oil
Grill or BBQ one side till just colouring, then turn over and grill the other side until just colouring. It should be starting to soften.
Turn back and spread the top with the miso mix
If you are grilling them, grill until just bubbling. On the BBQ, just until it melts a bit.
These are lovely on their own, perhaps with some rice or flatbread, or with a salad. Good hot or cold.
Really Easy and Quick Flatbreads
Simply mix all together, till a smooth ball.
Leave to rest for 10 minutes or so
Divide into 4 and flatten to thin shapes with rolling pin
Heat heavy pan (no oil) and spread the thin slices on top, turning when they puff up.
When both sides look cooked, take them out, brush with butter, and sprinkle on some zataar or dukkah or whatever you fancy, or just have plain
Cover until all are ready
These are good toasted the next day if there are any leftovers….not a problem I have ever had!
Georgina Hayden has lovely recipes for Dukkah and zataar, or you can buy them everywhere these days
[The recipe is going in the newsletter but won’t be in time for Shrove Tuesday unfortunately so here it is in advance – Ed]
For once I have actually remembered to offer these up on time, rather than thinking of them in March when too late!
I found this recipe in The Evening Standard in 1973 when I went to London to start my nurse training, and have used it ever since. I have a feeling that it was by Thane Prince, but not certain. I think I have used it here before, but good enough to do again I hope.
It makes very good pancakes for sweet and savoury use, and I used to often make a stack with 4 or 5 different fillings for supper parties. You cut them like a cake…very 1970’s, but absolutely delicious. They also make great pretend cannelloni.
The trick is in the butter being added to the mix. You never need to grease the pan between pancakes, and when you have to make as many as I do on Shrove Tuesday, this is a bonus.
If you have a stick blender, put everything but the butter in the jug and whizz. Done. If you don’t, beat eggs into flour and salt and gradually add the milk
Melt the butter in the pan you are going to use, give it a good swirl, then pour the melted butter into the mix and stir.
Have your pan pretty hot, and dollop a small ladleful at a time, swirling the pan as you do. Once the base is covered, pour any excess back into the jug.
Cook just long enough for the edges to start to crisp up, flip over and barely cook the other side. Stack on a plate. I don’t put anything between them, they are fine. In my family I have to have 2 pans on the go and I never get a stack, but some people may be more restrained
They freeze beautifully…fat chance…
The Italians use them a lot to wrap around mushrooms in a sauce as a starter, and they sometimes then deep fry the bundle…enjoy I would love to hear what you do with them.
I love this time of year, and eat asparagus at every opportunity, whilst it lasts. I grew up with a garden mad mum who grew all our veg and swapped some for eggs and things that she couldn’t grow. She had a huge asparagus bed in her half acre veg plot, so I had a lot as a child!
I also love the baby broad beans, and have found Kamazyn produce masses of small beans in pretty purply shells. If you can only get older ones, it really is worth preboiling for about 3 minutes, and slipping out of their shells. Fiddly, but makes all the difference
Good stock also makes a difference, and there are plenty of bouillion granules out there for this if you don’t make your own. I usually use home made chicken stock, but any pale one will do.
For 2 people;
Bring your stock to the boil and simmer the asparagus chunks for 3 minutes. Then remove and cool, and add the tough stems to the stock. Simmer for a few minutes, and leave in the stock.
In a heavy pan, melt a knob of butter with a little olive oil, and gently fry the shallots and garlic till starting to go see through, ideally with no browning
Throw in your rinsed rice, and stir till all coated and slightly toasted
Throw in the wine and stir gently till all gone
Set the timer for however long your rice should take to cook. This is useful as a gauge later.
Gradually, a small ladle at a time, add the warm stock to the rice, constantly stirring gently. As each spoonful is absorbed, add another. You don’t want it to dry out.
When your pinger goes off, have a taste of the rice. It should be softening, but still have some bite. You will have used up most of your stock.
Gently toss the vegetables in, and season. Lid on, adding a bit more stock if it seems a bit dry, leave to simmer gently for 5 minutes.
Stir through the parmesan and mint and a good bit of lemon rind.
Serve with more parmesan and lots of black pepper.