Cook Your Life

Melanzane alla Parmigiana & Ravenswood Lodi Zinfandel

This is the second of my reivews for a couple of the amazing wines available here in grey old blighty all the way from sunny California.

Today I've paired the rich and spicy Lodi Zinfandel from Ravenswood with a hearty vegetarian Italian classic of smoky aubergines, garlicky tomato sauce and a mountain of gooey cheesy lushness!! This recipe is great by itself or as a side to some garlic and herb Roast Lamb Shoulder.

If you haven't visited yet and arn't sure about all this American hooch, then check out the Discover California Wine site, it will help explain all the many wonderful varietals and give you plenty of booze for thought when planning a trip to the 'home of the brave'.

If you're already at home with some of the heavier, spiced South African reds, then you will definately enjoy the tobacco infused intensely fruity Zinfandel, it goes perfectly well with the bonfire season. Enjoy!

 

 

 

Melanzane alla Parmigiana

Serves 4

Preparation Time - 35m
Cooking Time - 1 hr
Beverage Suggestion -  Zinfandel

Ingredients

2x Aubergines, sliced into rounds
410g or 2 Cups Marzano Tomatoes (tinned), chopped
1x Red Onion, finely Chopped
2x Garlic Cloves, finely chopped
250g or 2 Cups Mozzarella, sliced
2 tbsp Olive Oil
10g or 1/3 Cup Basil, chopped
1x Red Chilli, chopped and seeds removed
4 tbsp Red Wine
1 tbsp Tomato Puree
50g or 1/2 Cup Parmesan, grated1 tbsp Sea Salt
Cracked Black Pepper & Sea Salt to taste

 

Directions

1. Salt the aubergine rounds and leave for 30m
2. Rinse and dry the aubergine
3. Heat the griddle pan until it is smoking
4. Lightly oil each round, and griddle until marked
5. Set aside the aubergine
6. Fry the onion, garlic and chilli in the remaining oil until soft
7. De-glaze the pan with the red wine
8. Add the tomatoes, puree and basil
9. Stir in the aubergine
10. Season to taste
11. Layer the tomato mixture and mozzerella in the oven-proof dish
12. On the final layer of cheese, sprinkle over the parmesan
13. Bake at Gas Mark 5/375f/190c for around 30m until bubbling and golden on top

 

 

Puy Lentil Masala

If you've read any of my previous recipes you might be forgiven for thinking that ninety percent of my diet is Italian food. Okay, so maybe that's a little generous, but it's probably not far off.

One thing I don't eat very often is curry. Now, that's not because I dislike it, or have any major aversion to tumeric, but it is a cuisine that I've not yet (note the word 'yet') attempted to master.

That said, this weeks recipe is so easy, tasty and (sorry) vegetarian that I thought I'd share with you the one Indian dish I can cook with my eyes shut. Well, not literally, obviously...that would be stupid...and messy.

 

Puy Lentil Masala

Serves 2

Preparation Time - 10m
Cooking Time - 30m
Beverage Suggestion -  Pale Ale

Ingredients

400g or 2 Cups Puy Lentils, cooked
1x Onion, finely chopped
1 tbsp Ground Nut Oil
1 tbsp Ginger, finely chopped
3x Garlic Cloves, finely chopped
1x Green Chilli, finely chopped
1 tsp Cumin Seeds
15g or 1 tbsp Unsalted Butter
2 tbsp Yoghurt
1/2 tsp (each) Tumeric, Garam Masala, Crushed Fenugreek Seeds and Ground Coriander
3 tbsp Tomato Puree
100ml or 1/2 Cup Water
Sea Salt to taste
10g or 1/3 Cup Coriander, finely chopped 

Directions

1. Fry the garlic, chilli, onion, ginger and cumin seeds in the nut oil for 5m
2. Add the puree and spices, cooking for a further 5m
3. Add the lentils, yoghurt and half of the water
4. Simmer for 20m, adding more water if required
5. Add the coriander and salt to taste

 

 

Red Onion, Rosemary & Garlic Focaccia

One of my favourite side dishes is focaccia, this salty, garlicky bread is wonderful dipped into soup, served with salad, or paired with pasta. It's really rich and heavy, and a couple of slices can go a long way. 

Previous to this recipe I always had store-bought. Never again! 

Once you have spent a relaxed afternoon with a glass of wine, bathed in the aroma of garlic, rosemary and warming yeast, you will never be tempted to eat those over-priced, over-salted, under-flavoured loaves again.

Red Onion, Rosemary & Garlic Focaccia

Serves 4

Preparation Time - 3h 30m
Cooking Time - 30m
Beverage Suggestion -  

Ingredients

500g or 5 Cups 00 Flour, plus more to Knead with

1.5 tsp Quick Yeast

310ml or 1 & 1/3 Cup Tepid Water

1/2 tsp Garlic Salt

1/2 tsp Sugar

2 tsp Sea Salt

3 tbsp Olive Oil

2 tbsp Extra Virgin Olive Oil

1x Red Onion, finely chopped & sauteed in butter

2x Garlic Clove, finely chopped

3x Sprigs Rosemary, stalks removed

Directions

1. In large mixing bowl, mix the yeast, flour, sugar and garlic salt

2. Add the water slowly and mix with a fork

3. Add 3 tbsp of Oil

4. Mix to a spongey dough, and knead for around 15m (adding more water, or flour as required)

5. Cover with a clean tea towel and leave to rest for a minimum of two hours

6. Once the dough has risen to around twice it’s size

7. Place in a high sided oiled baking tray, stretching lightly to reach the corners

8. Make some indents with your fingers, and press in the garlic, onion and rosemary

9. Drizzle over the extra virgin olive oil and sprinkle with the remaining salt

10. Leave to rest lightly covered for 1h

11. Bake the bread in a pre-heated oven Gas Mark 5/375f/190c for 20m, or until lightly golden on top

 

Pea Soup with Crispy Parma Ham

When it doesn't involve teenage girls, crucifix's and demonic possession, Pea Soup can be a wonderful thing. Vibrant, sweet, and emerald green it is enhanced by bubbling cheese and salty crisped ham. 

A great dinner party dish which can be made in advanced, and served to your guests with a dramatic flourish. (Although I'd leave out the head-spinning bit)

Pea Soup with Crispy Parma Ham

Serves 4

Preparation Time - 5m
Cooking Time - 20m
Beverage Suggestion -  Viognier

Ingredients

300g or 2 Cups Frozen Peas

1x Sprig of Mint, stalks removed and leaves chopped

500ml or 2 Cups of Vegetable Stock

15g or 1 tbsp Unsalted Butter

2 tbsp Double Cream

Cracked Black Pepper & Sea Salt to taste

4x slices Parma Ham, quartered and dry-fired until crispy

4x slices French Bread, toasted with Cheese on top

Directions

1. Simmer Peas in the stock, butter and mint for 5m

2. Blend and pass through a sieve, returning to the pan

3. Add the cream

4. Simmer for 5m

5. Season to taste

6. Serve with the toasted cheesy bread and crispy ham pieces

 

Easy Garlic Bread

This bread came about through being 'borasic', from the latin cockney 'borasic lint' = skint. 

Or, for those of you more cultured out there...without cash money.

I needed a fix of garlic bread, and the only thing you can buy for less than a couple of pounds (the only funds I had at the time) is filled with salt and preservatives, and is completely disgusting.

So, I bought a cheap loaf, mashed up some butter with fresh garlic and parsley...et voila...something that is not only cheap but far superior to anything in the shops.

Easy Garlic Bread

Serves 2
Preparation TIme - 5m
Cooking Time - 10m
Beverage Suggestion - Belgian Beer

Ingredients

120g or 1 stick Unsalted Butter, room temperature 

20g or 2/3 Cup Flat Leaf Parsely, stalks removed

3x Garlic Cloves, crushed

4 tbsp Olive Oil

1x Small French Stick

1 tsp Sea Salt

Directions

1. Mix the garlic, parsely, softened butter and salt together

2. Slice the bread, leaving the base attached

3. Paste some butter into each gap

5. Place in foil on a baking tray

6. Drizzle with olive oil

7. Scrunch the edges of the foil together to make a parcel

8. Bake at Gas Mark 5/375f/190c for around 10m until golden brown