Parmigiana Di Melanzana (almost) was an organic experience

Well August Bank Holiday brought my only day off of the week and we were going to go walking but by the time we got up and finished off the curry we'd had boxed from the night before, it was afternoon!!  Then we got to thinking about what farm shops or markets might be open in the area.  We looked up a few on the Internet but most seemed to be shut on a Monday - all except for Kenyon Hall Farm near Warrington.

Fran informed me that they were in fact an award winning supplier of local/organic food so we thought we must go spend some cash - so that is what we did.

It wasn't particularly local but we managed to avoid the majority of the Bank Holiday traffic and 40 mins later we found the place.  It is a great place where you can pick your own fruit or (like us) just go and buy produce that someone else has harvested.

After a successful little shopping trip and we ended up with this array of delights:

Organic delights

We bought red wine vinegar, cheese, tomatoes, new potatoes, a massive courgette (for 10p), patty pan squashes, a couple of lettuces, a chilli plant and a sweet basil plant (as ours didn't appear to want to provide any more leaves!).  With this we thought we could make a lovely meal. - And we did, although we had to use some things that we already had in so it wasn't a totally organic meal - but tasty none the less.

Parmigiana Di Melanzana (Baked Sliced Aubergines with Tomato, Taleggio and Parmesan Cheese)

Rick Stein's Mediterranean Escapes was once again the book of choice.  As we had organic tomatoes and tomatoes form a big part of this dish we thought it would be perfect (we also had an aubergine that needed eating!).

The only change we made was the Taleggio Cheese which we couldn't find so we replaced it with some Emmental in the hope it would react in a similar way.  Our recipe (also adjusted for 2 people) was:

1 large aubergine
Extra virgin olive oil
150g Emmental cheese
Large handful of basil leaves (shredded)
300 ml tomato sauce as shown here
Parmesan cheese (grated)
Salt

Method

Slice the aubergine length ways and salt the slices and leave to drain for 30 mins.  Pat the aubergine dry and fry over a medium heat for 2 mins either side and put to one side.  When ready you can begin assembly.

To assemble, lay half the aubergine slices over an oven-proof dish.  Scatter over half the basil and spread half the sauce.

Then add the slices of cheese and sprinkle some Parmesan cheese.

Repeat the layer with the remainder of the ingredients and bake in a pre-heated oven for 25 mins - until bubbling.








To serve, I stir fried some of the Patty Pan Squash with salt, pepper and Greek oregano and finished with a sprinkle of Parmesan cheese and a just some organic lettuce on the side.

Parmigiana Di Melanzana, Stir-fried Patty Pan Squash and Organic Lettuce

Chicken with Chorizo, Courgettes and Butter Beans

Tea tonight was a dish adapted from a Rick Stein recipe from his Mediterranean Escapes.  I say adapted as it should be made with Sobrasada rather than Chorizo but cannot find anywhere that stocks it.  (Anyone know??)  Not even Rick Stein's Deli in Padstow stocked it!!  Also I have changed some of the proportions from the book to satisfy Fran's sauce requirements!!

Chicken with Chorizo, Courgettes and Butter Beans

For my version you will need:

2 Chicken Breasts
Small tin of Butter Beans - drained
2 Tablespoons Olive Oil
Teaspoon of Crushed Chilli Flakes
90g Chorizo (Gluten-Free)
2 Medium Courgettes
Handful of Chopped Parsley Leaves
Salt and Ground Black Pepper
300 ml Tomato Sauce (see below)

To make 600ml of tomato sauce (half can be frozen or fridged after for another day)

2 Tins Plum Tomatoes
20g Garlic Finely Sliced (about 6 cloves)
6 Tablespoons of the best olive oil you can find
Salt and Pepper

I made the tomato sauce this morning and left to cool for the day, here was how:

Finely chop the garlic
Heat the olive oil and add the garlic till it sizzles

Add the tomatoes

Season well with 1 teaspoon of salt and a good pinch of black pepper
Simmer for about 20 mins while breaking up the tomatoes with a wooden spoon.  The sauce should reduce a little and thinken.

Then a bit nearer teatime I started the chicken:

Season the chicken and fry in olive oil for 5 mins on each side
Move chicken to one side and fry the chorizo and chilli flakes till the oil is released

Stir chicken around all the lovely juices

Add the courgettes and a little more oil, cover the pan, lower the heat and cook for 15 mins

Add the tomato sauce and butter beans and cook for a further 5-10 mins

Sprinkle with parsley and serve

There turned out to be a bit too much sauce after all (the portions would work with 4 breasts) but not to worry as it will probably make a pasta sauce for another day!  So out popped the freezer tub - always the economist!!





All in all a success I feel.  It was spicy and moreish but we can't help wonder what it should have tasted like had we used sobrasada as per the recipe.  According to Mr Stein the sausage would melt a little and so produce a different textured sauce.  We will keep an eye out and report back if we find a stockist.