Kitchen News…Rediscovering our ABC’s!
Over the warm summer months our vegetable garden has gone into overdrive. Kaingo kitchen has been inundated with lush leafy greens, fresh papayas and limes, carrots, radishes and peppers and we have had tonnes of aubergines, beetroots and cauliflower.
Now nothing “beets” home grown veggies, but aubergines, beetroots and cauliflower can be difficult ingredients to know exactly what to do with and as such, they are often overlooked in favour of more exotic fare.
A recent guest told us that the Hindu translation of aubergine is “a vegetable without talent”. Their lacklustre appearance, spongey texture and indistinct flavour can leave people puzzled and stumped for ideas other than classic moussaka. So here at Kaingo, we put our thinking caps on to find some innovative and flavoursome recipes, to help reaffirm our affections for the humble aubergines, beets and caulis.
We have also had lots of compliments for our burnt aubergine soup. “Burnt??” I hear you ask! Not an accidental error, but burning the aubergines over a charcoal grill, gives the silky soup a wonderful smokey flavour.
Pop 2 medium aubergines on to a BBQ or under a grill for about 30 minutes. After the skin has blackened and the flesh is really soft, peel off the skin. Heat a little oil in a pan and gently fry a diced onion and 1 clove of crushed garlic with a little ground cumin and coriander. Add a handful of chopped tomatoes and cook until pulpy. Pour in the soft aubergine flesh and half a litre of veg stock then whizz up in a blender with the juice of half a lemon.
Season to taste, then serve with sautéed diced aubergine, basil and a little olive oil… great with a homemade flatbread and followed by Moroccan roast lamb.
Another dish that always gets a great reaction is our Israeli Baked Cauliflower. A world away from boiled school-dinner style cauli, this one is coated in a jacket of spices and baked gently until cooked. To make this follow our step by step guide below.
And finally…the promised pictures of our grapefruit and Campari granita, a zingy refreshing burst to finish your meal.