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Tag: kale

No.68 Kale & Hazelnut Pesto

September 2, 2018February 9, 2019 ~ Peter Strachan ~ Leave a comment

Here is a simple pesto with a twist that really makes it unique. It is earthy from the kale and the hazelnuts, in contrast to the richness of traditional pesto. If you are going to make this you need to use a food processor as a mortar and pestle will not get the kale broken … Continue reading No.68 Kale & Hazelnut Pesto

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No.97 Turkish Stuffed Aubergine “Karniyarik” 🍆 Time: one and a half hours Serves: 4 Difficulty: Take your time 4 aubergines 300g lamb mince 1 onion 2 tablespoons of Cumin 4 cloves of Garlic 1 teaspoon of Ground Coriander 1/2 teaspoon of Ground Cinnamon 4 tbsp of Tomato puree 2 peppers 400mls of Vegetable stock 1. Begin by using a vegetable peeler to make 4 diagonal peels lengthwise on the aubergine. Drizzle with oil and bake in an oven for 40 minutes at 180 degrees Celsius in a deep oven proof tray. This can be done the day before. 2. Meanwhile chop the onion, peppers and garlic finely. 3. Fry of the onion until softening then add the garlic and peppers. Cook until the peppers have softened. 4. Remove the vegetables from the pan and add the lamb mince and fry until browned. Add in salt, pepper, cinnamon, coriander and cumin. Continue cooking for 1 minute. 5. Once the aubergines have had 40 minutes in the oven remove them. Delicately cut a line in the aubergine and stuff the lamb mixture into the aubergine Place back into the deep oven proof tray. 6. Mix the tomato purée with the water and pour around the aubergines. Do not bring the liquid any more than half way up the aubergine. You can always add more during the cooking process. Place the tray back into the oven. 7. Continue baking in the oven for 40 minutes then serve. Half way though the cooking take some of the sauce and pour over the aubergine. 8. Serve with more of the sauce poured over the aubergine and Turkish rice. #recipewriter #recipeontheblog #recipeoftheweek #blackchapelkitchen #turkishstuffedaubergines #karniyarik #stuffedeggplant

No.96 Simple Baked Rice Pudding, perfect for the occasional cold nights that are lingering 🌧#recipeontheblog Serves: 6 Time: 2 hours 45 minutes Difficulty: Straight forward 125g of pudding rice 1 litre of full-fat milk 100g of white sugar 50g of butter 50g of Raisins or another dried fruit (optional) 1. Cube the butter into small pieces. 2. In a large ovenproof dish mix together all the ingredients. 3. Place in an oven at 140 degrees Celsius for 2 and a half hours. 4. Remove from oven and serve. #scottishfood #ricepudding #milkpudding #blackchapelkitchen

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