Roast Aubergine and Feta Delight

As I work on this diet (which incidentally is going quite well), I noticed that there is rather a large difference between the calories in veggies and meat/carbohydrates.  Now, I’m obviously not going to give up meat but I thought I might cut-down a bit and well, as an animal lover it also sits well.

So, I’m on the lookout for glorious veggie fare and when I saw that Nigel Slater had an interesting aubergine recipe – well, I had to try it.  So herewith a recipe based on his recipe for aubergine and feta which he learnt while in Greece.

• 1 good sized aubergine per person
• 50g feta cheese
• Lemon
• Flat leaf parsley
• 2 cloves of garlic
• Salt and pepper to taste

Firstly, take one aubergine and stab it repeatedly with a knife.  Don’t chop it, you are just looking to ‘aerate’ the vegetable.  Then pop it into a hot oven (around 180 to 200 degrees Celsius) for about 45 minutes to an hour – turning every 15 minutes or so to ensure an even cook.

Take out of the oven, chop off the stem and cut in half.  It should be nice and creamy but if not, I have popped it back into the oven in the past.  Sprinkle with crumbled feta cheese and squeeze half a lemon over the top.  Dot with chopped flat leaf parsley and finely chopped garlic.

Now if you aren’t on a diet forget the lemon and mix flat leaf parsley with crushed garlic, good quality olive oil and a generous pinch of salt. Sprinkle generously over the top of the aubergine.

Eat with a nice glass of white wine - not bad for diet food!

Lx

P.S. don’t forget to follow me on twitter @littleofwhatyou

So could I live with a gastro-sexual?

Firstly, what is a gastro-sexual?  Apparently, it is a man who is uses his ability to cook food to seduce ‘innocent women’.  Yes, it is one of those ulterior motive foodies who uses his knowledge of cheese, wine and good seafood to get into your knickers or at least, get to first base.  This new manly specifies was recently highlighted in the Daily Mail as they fought to save the sweet blushing women of the UK from these creatures.

So do I want a gastro-sexual in my kitchen?   As with everything else, I think it rather depends on the variety.  I did have an ex-boyfriend who could cook as he had spent time as an Italian chef.  Only problem was that he forgot that he was in his kitchen at home and used EVERY pot in the kitchen to make a simple spaghetti.  He also managed to decorate my moggy with tomato paste which did not endear himself to me either – candles, wine and a kitty bath, not really very romantic.  The need for approval was also just a little annoying.  I may cook dinner for 6 out of 7 days with little thanks but when he cooks food, I need to line up the hallelujah chorus.  Let’s just say that this relationship didn't work.    

Exhausted post pasta experience

I’m also not sure that I would want someone who was a foodie perfectionist.  I like cooking, in fact, I love cooking but unfortunately, it doesn’t always go well.  The food is generally edible but occasionally, the edges are crispy and not everything (dim sum my nemesis) always sets.  Now, all my partners have either eaten it or made me laugh and bought me a take away before feeding me wine and sympathy. 

So, if someone decided to tell me in detail how I had gone wrong, I think that I might lose my sense of humour – especially, if it was that moment in the month when I needed chocolate.  On that score, I am prepared to suggest that even St Jamie and the Great Gordon Ramsey are delicate when providing their wives (and mothers) with feedback. 

And what if he was picky or poncy?  As a coeliac I am used to being careful about food but if I was lectured about the sourcing of ingredients or there providence of the pasta after a long day at work, I am not sure I would be hugely amused.  Yes, I like eating but practicality is also important and being lectured about lettuces picked under a full moon may stretch even my patience. 

So the question remains, would I welcome a gastro-sexual?  Yes, if he was happy to cook with me, clean up after himself and knew how to cook a steak on a braai (I am South African after all).  Now if I can find someone who combines these characteristics with a sense of humour, height and solvency, I might just be on to a winner.

What are your thoughts?

L xx

Don't forget to follow me on twitter @littleofwhatyouwant

Thai Curry with a Crunchy Kick

Everyone loves Thai curry – it is my go to dish.  O dear Lord, 200 people are arriving in 10 minutes, right where is the coconut milk and the paste.  Not only does it adapt to vegetarians, pescetarians and just plain old meat eaters but it can stretch as far as you need and none foodies are often impressed that you have made something so exotic.  However, sadly, more people are beginning to realise just how easy it is to make and it has lost a little of the wow factor.

So herewith Thai Curry version 2.1.  ‘Pork and Peanut Curry’.  Obviously you shouldn’t feed this to those with a nut allergy that you like or those with good legal representation but otherwise, most people seem to like this. 

1 tbsp vegetable oil (I like sunflower)

Small bunch of coriander – stalks finely chopped and leaves picked

400g pork loin (although I have made it with ‘bone chicken’ as my niece calls it or thighs)

4 tbsp Thai red curry paste (I bought mine at the local Chinese store and it was hot so you may want to moderate it depending on how hot you like it)

4 tbsp peanut butter (crunchy obviously)

1 tbsp soft brown sugar

1 tbsp soy sauce

400ml light coconut milk (this reduces the calories and I honestly could not see the difference)

175g pack of baby corn

Juice of one lime

Bunch of spring onions sliced

Steamed rice to serve

• Heat the oil in a large saucepan (or a flameproof casserole) then add the spring onions and coriander stalks before cooking them for 1 minute.
• Then add the pork slices and cook for about 5 minutes until they are starting to brown.
• Stir in the curry paste and peanut butter.
• After 30 seconds, add the sugar, soy and coconut milk plus ½ a can of water.
• Leave it to simmer for 15 minutes and stir occasionally
• Remove the list, add the baby corn and increase the heat slightly until the dish is bubbling.
• Oncel the corn is cooked and the sauce has started to thicken, add the juice of live and the pepper and salt to taste.

This dish can be frozen and I have somewhat controversially used the mixture finely chopped as a springroll filling.

So yummy!

Lxx

Follow me on twitter @littleofwhatyouwant