WE didn't get the weather we hoped for this summer, but as the saying goes, 'Every cloud has a silver lining'. The surplus rain has resulted in an abundance of vegetables from garden plots, so it is a great time to try new recipes.
This week's dishes are perfect for any of you who grow your own veg and who like a bit of spice – spicy aubergine and Thai-inspired cauliflower and potatoes. I like to serve the spicy aubergine with couscous and the cauliflower as a side to a Thai chicken dish.
Guests at the cookery school are always amazed at how easy it is to completely change a dish with the use of just herbs and spices. Why not give it a go at home, or check out our cookery classes at: www.waterman.house or follow us on Instagram @waterman.house
Read more:
Niall McKenna's French fancies – Oyster gratin and Mont Blanc
James St: Halloumi is the answer to midweek family vegetarian meals
Spicy Aubergine
(Serves 4)
Ingredients
2 aubergines – if small, use 4
Olive oil
4 tbsp miso paste
3 tbsp runny honey
2 tbsp sherry
1 tbsp rice vinegar
Chilli sauce, to taste
20g sesame seeds, toasted
Preheat the oven to 200C.
Begin by slicing the aubergine lengthways (you should get four slices out of a medium-sized aubergine) and rub with oil. Place the slices under a grill for five minutes on each side, proceeding by placing them onto a large roasting tray.
Mix the honey, sherry and vinegar, adding as much chilli paste as preferred. Brush the sauce over both sides of the aubergine and place into the oven for ten-minutes. Then add the sesame seeds to a dry pan to toast on a medium heat. Once golden, remove from heat.
Remove the aubergines from the roasting tray, place onto a serving dish and garnish with the sesame seeds.
Thai Roasted Cauliflower and Potatoes
(Serves 4 as a side)
Ingredients
500g baby potatoes
Rapeseed oil
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp mustard seeds
Salt and pepper
1 head cauliflower with outer leaves trimmed off
40g green curry paste
200ml coconut cream
1 lime, juiced
Method
To begin, place a large pot of salted water on the hob, bringing to the boil. Add in the potatoes and cook until soft, but not completely cooked. Strain the potatoes but keep the warm water to the side to use to cook the cauliflower.
Using the back of a fork, gently press down on each potato.
Preheat the oven to 190C and drizzle a roasting tray with rapeseed oil, popping into the oven until the oil is hot.
Put all the seeds into a pestle and mortar, crushing a couple of times to combine. Once the oil is hot enough, add the potatoes and season with salt, pepper and spices, and place in the oven. Cook for 35 minutes, turning once or twice until golden.
Place the cauliflower into the potato water and bring to the boil. Place the lid on the pot and cook for seven minutes, until soft, but not breaking apart.
Remove from the water and on a second roasting tray, lay the cauliflower out.
Mix together the green curry paste and coconut milk, brushing this over the cauliflower. Once coated, drizzle with lime juice and pop them into the oven to roast for 20 minutes, until golden.
Serve the potatoes and cauliflower together.
Waterman House Cookery School,
Waterman House,
5-23 Hill Street,
Belfast BT1 2LA
www.waterman.house
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