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...
I served this on one of our semi-regular Scrabble nights, and we drank regular and almost alcohol-free French cider alongside this. It was a very good night indeed..
Mussels in Apple Cider
(Siidriga aurutatud rannakarbid)
Serves 4 as a starter or a light meal
1 kg fresh, live mussels
3 Tbsp olive oil
1 Tbsp butter
50 g shallots, finely chopped
2 to 3 garlic cloves, finely sliced
1 large Granny Smith apple, peeled and cut into 1 cm cubes
1 lemon
300 ml (about 1 1/4 of a cup) dry French cider (we used Cidre Brut de Normandie)
1 tsp fresh thyme leaves
Clean the mussels carefully under cold running water. Throw away any mussels that are broken or that don't close when tapped gently.
Heat oil and butter in a large wide saucepan. Add shallots and garlic and sauté gently, stirring all the time, for about a minute.
Add apple cubes and cook for another minute or two.
Add cider, the grated lemon peel and lemon juice and thyme. Bring to the boil (NB! no need to season with salt).
Now add the cleaned mussels, shake the saucepan a few times and cover with a lid. Cook for about 2 minutes, then shake the mussels again. Cook for another 2-3 minutes, until all mussels have opened (throw away the few stubborn ones).
Serve the mussels with the cooking broth, garnish with some extra thyme. Some white ciabatta-style bread would be a perfect accompaniment for mopping up the cidery juices..
Commentaires
Enregistrer un commentaire