Someone was looking for a "soft aubergine/eggplant spread with tomatoes" and I knew exactly what they were talking about. There's a dish in Russia, our Eastern neighbour, which is called IKRA or fake caviar. I got this recipe from Russian friend Galina back in Edinburgh sometimes around 2000. Still makes a regular appearance in our kitchen. It's lovely on a slice of toast, or as a condiment or spread on a mezze-table. Russian aubergine spread IKRA 1 large aubergine/eggplant 1 large onion 2 garlic cloves 2 tomatoes 1 Tbsp olive oil or vegetable oil 2 Tbsp white wine vinegar or lemon juice salt and freshly ground black pepper fresh parsley or dill Prick the aubergine with a fork here and there, then place into a preheated 200C/400F oven and bake for about 60 minutes, until fully cooked and slightly charred on the outside. Flip over once or twice during baking. Remove from the oven, let it cool. Then cul half lengthwise and scoop out the flesh. Place into a cutting b...
Here's an unusual salad I served on my birthday party just over a week ago. I had got some really beautiful and juicy, easy-peel Sicilian blood oranges from the grocery store, and I wanted to include them as part of the savoury buffet table. Having bookmarked this savoury orange salad recipe a while ago, it seemed like an obvious recipe to try. With just the tiniest of changes (improvements, obviously:), I made this salad. Alongside Ximena's wonderful balsamic-glazed sausages, this salad was another dish I had to make more of in the middle of the party, as it disappeared from the table in no time.
The sweet oranges, fruity olive oil, sharp red onions, acidic red wine vinegar, fiercy pink peppercorns - it's definitely a combination to try. Lovely. I used sweet blood oranges, as these look much more dramatic, but ordinary yellow ones would be just fine obviously.
Red Onion and Blood Orange Salad
(Apelsinisalat punase sibulaga)
Adapted from Piltti
Serves 4 to 6
2 to 3 large and juicy blood oranges
1 small red onion, diced
1 tsp caster sugar
a dash of red wine vinegar
a dash of extra virgin olive oil (I used Borges Organic)
whole pink peppercorns (dry ones, not in brine!)
Peel the oranges and slice thinly. Place on a serving tray, overlapping each other slightly.
Sprinkle with finely chopped red onion, then drizzle with wine vinegar and olive oil.
Season with sugar and scatter some pink peppercorns on top.
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