Linguine with Aubergine, Tomato, Sage, Garlic and Chilli

Linguine with aubergine, tomato, sage, garlic and chilli
Ingredients:

  • 1 aubergine
  • 2 cloves of garlic
  • 4 plum tomatoes
  • 2 small dries red chillies
  • 4-6 sage leaves
  • Cheddar cheese
  • Olive oil
  • Salt

Method:

Fry the aubergine in a generous couple of glugs of olive oil until soft and golden, them remove and drain from the oil on a couple of kitchen towels and set aside.
Chop the garlic, chilli and half the sage leaves and fry gently in fresh olive oil
Add the chopped tomatoes, add salt, fry very gently over a low heat for 5 mins them remove the pan from the heat.
Cook the linguine.
Whilst the pasta is cooking, add the aubergine to the tomatoes and garlic and hear up in the pan.
Add some pasta cooking water if necessary.
When al dente remove the pasta from the water and add to the sauce along with the rest of the sage.
Garnish with roughly chopped cheese and freshly ground black pepper.
Linguine with aubergine, tomato, sage, garlic and chilli.

Sea Bream stuffed with a Charmoula (a North African influenced herb & spice paste) baked on a bed of vegetables and oranges.

Sea Bream stuffed with Charmoula baked on a bed of vegetables and orange

Ingredients:

  • 2-3 whole sea bream (or other whole fish such as sea bass or mackerel) gutted and scaled
  • 2 medium potatoes
  • 1 courgette
  • 1 medium beetroot
  • 1 red pepper
  • 1 orange
  • 2-3 sticks of cinnamon
  • 2-3 bay leaves
  • Pomegranate mollasses
  • Salt and pepper
    For the Charmoula:
  • 1 handful of each of the following fresh herbs:
  • coriander
  • parsley
  • mint
  • chives
  • dill
  • 5 cloves of garlic
  • 1 inch piece of ginger
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp paprika
  • 1 tblsp of olive oil
  • juice of 1/2 orange

Method:

Preheat the oven to 190° c conventional (or 170° fan).
Make 3-4 slices in the side of each fish.
Slice and parboil the potatoes for 6-7 mins.
Slice the other vegetables and 1/2 the orange and arrange in a baking dish with the potatoes, the cinnamon, bay leaves and a good glug of olive oil.
Place all the ingredients for the charmoula into a blender and blend into a smooth paste.
Stuff the fish with charmoula and rub the rest liberally into the slices on their sides.
Place the fish on the vegetables and drizzle the molasses and more olive oil across the top.
Season with salt and pepper and add 1-2 tablespoons of water.
Cover with foil and bake for 45-55 mins or until fish is cooked.