Aubergine Parmigiana with Crispy Breadcrumbs
Whether you’re a committed veggie or just a meat-free Monday member, Jamie Oliver’s recipe won’t disappoint…
- Preheat the grill to full whack and place a large tray on a shelf close to the heat.
- Trim 2 small courgettes and 1 aubergine, slice lengthways into ½ cm pieces, then place in a bowl. Sprinkle generously with sea salt and toss, then put aside.
- Pick 15g basil leaves, set aside and finely chop the stalks. Peel and finely chop 1 clove of garlic.
- Heat ½ tablespoon of olive oil in a medium saucepan over a medium heat, add the garlic and basil stalks, then fry gently for 2 minutes before adding half a tin of tomatoes (save the rest for another day) and the same volume of water. Cook for 10 minutes.
- Meanwhile, rinse the courgette and aubergine, then pat dry with kitchen roll. Tip back into a bowl and toss with 1 ½ tablespoons of olive oil, and a good pinch of seasoning.
- Spread the courgette and aubergine on the hot tray and slide under the heat (you may need to do this in batches, as you want the veg in one layer).
- Grill for 5 minutes, or until browned, then flip the veg grill for a further 5 minutes. Keep an eye on the veg as it grills, then tip into a bowl.
- Taste and season the sauce, then pour over the vegetables. Tear over the basil leaves and mix.
- Spread evenly on the tray and tear over 75g mozzarella cheese. Sprinkle with 50g dried breadcrumbs and grate over 10g Parmesan cheese, then slide back under the grill. Grill until the cheese has melted.
- Meanwhile, squeeze the juice of half a lemon into a bowl, add 1 tablespoon of extra virgin olive oil and pinch of seasoning. Mix well, then toss through 50g rocket. When the parmigiana is bubbling and delicious, divide between plates and serve with the rocket.
Midweek Steak Bites
Little bites in a quick and easy marinade – this is the perfect protein-filled recipe to combat your midweek madness!
- Pop ½ cup soy sauce, 1/3 cup olive oil, ¼ cup Worcestershire sauce, 1 teaspoon minced garlic, 2 tablespoons dried basil, 1 Tablespoon dried parsley and 1 teaspoon black pepper into a large ziplock bag.
- Cut top sirloin steak into 2,5cm cubes. Drop into ziplock bag and seal shut. Shake gently to coat steak in marinade and place bag in the fridge for 3 hours.
- Heat a large skillet over medium-high heat until it’s very hot. Cook steak until desired temperature. (Medium-well is about 3 minutes).
- Serve warm and enjoy!
Steak Salad with Caramelised Onions
Leftover steak in the fridge? Whip up this punchy salad and dinner is sorted!
- Preheat oven to 180°. Cut 2 slices of whole wheat bread into bite-size cubes and bake for 15 minutes or until bread is crispy.
- Meanwhile, melt 1tbs butter in a pan on medium heat. Once melted, add 1 red onion (sliced) and cook until caramelized.
- Place 1 bag of prepared lettuce leaves onto serving dish and top with sautéed onions, add bread cubes, cup halved cherry tomatoes, 3 tbsp. dried cranberries, and 3 tbsp. feta cheese.
- Add leftover steak cubes and toss with desired salad dressing before serving.
Pomegranates Are in Season – And This is How We’re Celebrating
There’s nothing like a pomegranate granita to squeeze out the last few days of Summer. This weekend, we’ll be sipping on ours – poolside or not.
You can too – simply mix 7 cups of pure pomegranate juice with 1 cup of orange juice and season with sugar to taste. Then pour the mixture into a baking dish and carefully place it in the freezer. Leave to freeze solid (about 4 hours) and then use a fork to scrape the frozen mixture into large crystals before spooning into chilled glasses. Serve immediately and enjoy the final tastes of summer!
Visit these Best of Bloem winners for all your ingredients:
Best Butcher – Farm Fellows
Best place to buy fresh produce – Johnny’s Fruit Market