Baba ganoush
Ingredients
·
2 large aubergines
·
2 garlic cloves, finely chopped
·
Juice of ½ lemon
·
1 red chilli, deseeded
·
2tbsp finely chopped fat leaf parsley, plus extra for serving
·
5tbsp Rachel’s Greek Style Natural Yogurt
·
Salt and freshly ground black pepper
·
Pinch of ground cumin
Recipe
·
Pre-heat the grill or prepare the barbecue. Prick the aubergines
and grill for about 20 mins, turning occasionally, until the skins are
blackened and the flesh is soft.
·
Place in a colander, allowing the excess liquid to drain off,
then leave to cool.
·
When cool, remove the skin and trim, transfer to a food processor
and blend to a purze. Add the garlic, lemon juice, chilli, parsley and yogurt.
Blend again.
·
Season with salt and a generous pinch each of freshly ground
black pepper and ground cumin. Sprinkle over a little more parsley and serve
straightaway.
This smoky spiced
aubergine dip is a favourite in the Middle East.
Habas con Jamon
Ingredients
·
2tbsp olive oil
·
1 onion, fnely chopped
·
200g Serrano ham, diced
·
2 garlic cloves, fnely crushed
·
500g broad beans
·
120ml dry white wine
·
200ml hot light chicken or vegetable stock
·
1tbsp chopped fat leaf parsley, to garnish (optional) crusty
bread, to serve
Recipe
·
In a saucepan, heat the oil and fry the onion over a medium heat,
stirring until soft and translucent. Increase the heat slightly and add the ham
and garlic. Fry until the ham begins to brown. Add the beans and the wine, and
cook for a further 8-10 mins, stirring occasionally.
·
Reduce the heat and add the stock. Stir thoroughly and leave to
simmer for 10 mins. Transfer to a warm serving dish and sprinkle with the
parsley, if using. You can prepare this dish up to 2 days in advance - the favours
improve with reheating. Serve with some crusty bread.
Wash down this
Spanish dish of beans and ham with a glass of chilled sherry.
