Wednesday, 24 June 2015
Today, they made stovies and tonight we used the idea at home and came up with this.
(serves 4 as a main course, 8 as a side dish)
1 kg potatoes
1 large aubergine
5-6 large tomatoes
1 red onion
1 pint of stock of your choice
freshly ground black pepper
dried herbs of your choice
1 red chilli
3-4 cloves of garlic
Slice all the vegetables very thinly and layer them in a roasting tray seasoning with pepper and salt as you go: potatoes sprinkled with pepper and salt, onion rings. tomatoes sprinkled with pepper and salt and dried herbs, aubergines sprinkled with pepper and salt. Repeat the veggie layers.
Finely slice the red chilli, optionally removing the seeds, and finely grate the garlic. Mix with the stock. Pour over the veg. They'll be half covered in stock. Cover with tin foil and cook in a preheated oven at 220 °C for approx. 30-45 minutes. Check if the veggies are done or almost done. Remove the tin foil and cook uncovered for another 15 minutes.
Serve with a green salad for a main course or as a side dish.
I've just returned from a few days in my home state in Germany where I was just in time to catch the end of the asparagus season. White asparagus is not readily available in Scotland and it'd been three years since I last tasted it. Even though it wasn't that cheap I bought nearly two kilos of the stuff, enough to accompany two meals.
My godson love asparagus with an Hollandaise sauce but is generally happy with the powdered stuff enriched with an egg yolk and/or some cream. He also thinks the world of my cooking so I decided to give him and the rest of the family a treat: homemade Hollandaise sauce!
It's been decades since I last made it and without any internet connection we first checked my mum's sparse selection of cookery books – no joy – then phoned around without reaching anyone nearby. In the end, we spoke to my other half's sister in London who did an internet search and, knowing we like Jamie Oliver, gave us his recipe, which I modified as I simply couldn't bring myself to make a sauce, in which two servings were made using 2 egg yolks and 100 g (!) of butter. Admittedly, that was probably meant as a main course but still...