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All sorts today

Now that the garden is officially done I got about it in the kitchen today, first up was a mango, citrus and avocado salsa, which got a score of “insufficient at best” that was the comment form the headmaster on my school report one year , bloody classic I thought, the parents were ambivalent about it mind you. I made a round of soap with some old oil, managed to tip a substantial amount of it on the floor so that is a bit cleaner than normal. I knocked up a round of worchestershire sauce, which takes about 12 seconds, it takes longer to clean the treacle tin so you can repurpose it, but it does take some time to age. I decided lemon soap would be the next batch so added lemon zest to a bottle of oil to steep. I needed a big jar so transferred the chick peas, I got my guess wrong and they did not fit in the new jar so now I have hummus on the go too. Cooked a pretty yummy pork chop to go with the average salsa for dinner. So here is the dinner from the other night it is far more worthy!


Fresh snapper with Al’s aubergine puree and Michelle’s purple sprouting broccoli.

The inspiration for this can from Al Brown go fish book and the aubergine recipe is verbatim except the quantities are scaled back and he passed it through a sieve, I settled for a bit of chunk.

 Serves 2

300g snapper

2 eggs

1 T greek yoghurt

2 T quinoa flour

Salt & pepper

1 Aubergine

1/3rd of an onion sliced

1 cloves garlic finely sliced

A small chilli finely sliced

A pinch of cumin seeds

Oil

Salt & pepper

Lemon

Cut the aubergine in half salt, drizzle with oil and put in the oven to roast.
Separate the eggs mix the yolk with the yoghurt and flour and mix to form a batter, season and hold. Keep the egg whites. Gently cook the onion, garlic and chilli in a bit more oil until soft. Toast the cumin seeds and crush lightly. Once your aubergine is soft scrape the flesh from the skin and add it and the cumin to the onion mixture, mash with a fork and keep warm. Beat the egg white until they are stiff and fold into the batter, dunk the fish and shallow fry in oil. Steam or boil the broccoli. Spread the aubergine on the pate with the fish on top, add a squeeze of lemon and serve with the broccoli and a dollop of homemade mayo.

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