Рецепт Jamie Oliver’s Aubergine al Forno and Roasted Grapes with Cheese
As far as addictions go, my hoarding of foodie magazines is relatively benign. I have subscriptions to Saveur, and Bon Appetit, and pick up Donna Hay whenever I can find it at The Gourmet Warehouse. Having subscriptions makes them much cheaper and I justify the expense as a write off, a necessary part of being a food photographer. I have to know what the competition is up to, don’t I? Or at least, I find the inspiration invaluable. The thing is, even with constant filtering, my piles are growing, taking over my apartment, along with books that spill off the shelves and are stacked everywhere except the bathroom. I’ve thought of thumbing through them, one by one, tearing out the pages that I find most beautifully photographed and putting them away neatly in a binder. Something about this feels sacrilegious to me, though–akin–to marring a book with a highlighter or by writing notes in the margin. Something I wouldn’t do, either.
I swore I wouldn’t add to my collection until I got rid of some of the issues that are truly no longer useful to me, until I was in London recently and found myself picking up a copy of Jamie Oliver’s magazine, simply titles jamie. I love Jamie Oliver’s recipes and I love his magazine, with its textured paper and brilliant photography. I’ve come to accept that most of my magazines are going nowhere, but I’ve made a resolution to at least start cooking from them, which is, after all, what they are for.
This weekend I made the Aubergine al Forno and Roasted Grapes with Cheese, from Issue 42, which were more delectable than I imagined. I’ve been looking for a way to make eggplant that doesn’t require the vegetable to be drenched in oil, and I’ve discovered that roasting grapes and serving them with a bit of melted brie makes an incredibly delicious and deceptively rich-tasting dessert. These dishes were only a couple that I plan to make from this issue, which is packed with recipes that are impressive yet simple–exactly what a recipe should be.
Aubergine al Forno
Ingredients:
- 3 eggplants/aubergines, cut into 1cm slices
- extra virgin olive oil
- 1/2 tsp ground cinnamon, plus extra pinch
- 2 spring/green onions, finely chopped
- 2 garlic cloves, finely sliced
- large handful cherry tomatoes
- red wine vinegar
- 50 g breadcrumbs
- 50 g pine nuts
- 2 tbsp raisins
Directions:
1) Preheat oven to 400F/220C. Place the aubergine slices in a sturdy oven-proof pan or cast iron skillet. Brush lightly with olive oil, then sprinkle over the cinnamon and a little salt and pepper.
2) Cook for 15-20 minutes, adding the onions, garlic, and cherry tomatoes halfway through. Once softened, add a splash of vinegar.
3) In a bowl combine the breadcrumbs, pine nuts, a pinch each of cinnamon, salt, and pepper, and a healthy drizzle of olive oil. Sprinkle over aubergines and cook for 10 minutes more, or until crispy and golden.
Roasted Grapes with Cheese
Ingredients:
1 kg concord grapes on the vine
1 tbsp golden caster sugar
few sprigs of thyme, leaves picked
extra virgin olive oil
spash of red wine vinegar
75 g creme fraiche
50 g white cheddar, roughly chopped into large chunks
250 g brie or camembert cheese
sage or mint leaves
walnuts and bread, to serve
Directions:
1) Preheat oven to 400F/220C. Place grapes in large roasting tray and sprinkle with sugar and thyme; drizzle with olive oil and vinegar
2) Roast for 5-10 minutes, keeping an eye on them and turning when necessary, until the grapes are just starting to catch and burst open.
3) Remove the tray from the oven and spoon over dollops of creme fraiche; scatter over the cheddar chunks, then tear up the brie (or camembert) and nestle the pieces among the grapes.
4) Drizzle the sage or mint leaves with olive oil and scatter over top. Return the dish to the oven for 5 minutes, or until the cheese starts to melt.
5) Serve with the a bowl of walnuts and bread, and a bottle of red wine.