Reading and Recipes

Monday, September 15, 2008



Had this for tea tonight over baked potatoes, but it would work just as well as the filling in pasties, or in a shepherdess pie.

1 Aubergine, finely shredded
3 onions, chopped
1/2 cup bread crumbs
3Tbsp shoyu or similar
1/2 teaspoon mushroom powder (ground porcini) - optional, but very nice :-)
2 loose packed cups chopped kale (off the stem)
1/3 cup sunflower oil
hot water

Put the shredded aubergine in a bowl and pour over the shoyu. Stir to mix and then put the bread crumbs over the top. Leave to stand for 15mins.

Fry off the onions in the oil. Once soft, stir the breadcrumbs into the aubergine and then add all to the pan. Stir and stir and stir until aubergine is cooked through, and use hot water from time to time to moisten and loosen anything stuck to the bottom (let it stick and then deglaze as you will get crispy bits :-) ). Sprinkle over the porcini powder if using and stir through.

Turn up the heat a little and put the kale over the top. Pour on a little more hot water so that you get a rush of steam up through the kale. Stir the kale into the mixture and turn the heat right down so *just* simmering. (you should still have a moist but stiff and slightly sticking consistency, not lots of water to cook off. No puddles allowed!) Cook until the kale is as you like it, but without burning the rest of the mixture.

This quantity should do 4 portions over potatoes. To extend it you could use more breadcrumbs, or porridge oats or add in peas/carrots/parsnips if making into a pie or pasties.


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