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...
You may have noticed that there aren't many shellfish recipes on this blog. Fish recipes, yes, but not recipes involving mussels, shrimps/prawns, scallops etc. There's a good reason for that, but it doesn't mean I don't cook them at home. Contrarily to me, K. adores shellfish, so every now and then I try a new recipe. This recipe is an adaptation of Jamie Oliver's, who uses small prawns and eats them with shell and all. I much prefer cooking with large tiger prawns - they look more decent to me. K. wholeheartedly approved, and considering it took about 5 minutes in total, then it's a good recipe indeed :)
Spicy-Salty Tiger Prawns
(Soolased krevetid vürtsidega)
Serves 3 to 4
400 g unpeeled fresh tiger prawns (headless, thoroughly defrosted and drained, if frozen)
2 generous pinches of sea salt flakes
a generous pinch of fennel seeds
a generous pinch of coriander seeds
a generous pinch of cumin seeds
a small pinch of dried chilli flakes
Place fennel, coriander and cumin seeds into a pestle and mortar and bash them couple of times (just enough to crush them, no more).
Heat a large wok or frying pan until very hot, add sea salt flakes, crushed spices and chilli flakes and heat for about half a minute, until they're all aromatic.
Add the tiger prawns and shake the pan, so the spice mixture would cover the prawns nicely. Dry-fry for 2-4 minutes, depending on the size of your prawns, until they've all turned pink with golden brown, indicating that they're cooked.
Peel the prawns while eating them.
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