parsley Archives

Gammon recipes

Glazed gammon with a pineapple, fig and ginger salsa

25 minutes per 450g for a gammon of 3.5kg plus, 20 minutes per 450g if it’s smaller

Anchovy recipes

Brinjal on creamy polenta

15 minutes

Brinjal on creamy polenta

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

2 large brinjals, sliced wafer thin
2 T olive oil, plus extra for rubbing
1 x 400 g can Italian whole cherry tomatoes
120 g polenta
1 T butter (optional)
sea salt and freshly ground black pepper
1/3 cup roughly chopped flat-leaf parsley
4 large anchovy fillets

Method

RUB the brinjal slices with a little olive oil.
CHARGRILL the brinjal slices on a very hot ridged pan until crisp on both sides.
WARM the tomatoes in a small saucepan over a medium heat.
BOIL 3 cups of water in a separate saucepan and slowly add the polenta.
WHISK the polenta until no lumps remain.
COOK for 10 minutes, stirring occasionally. Add a little butter, if using, and season to taste.
COMBINE the parsley, anchovies, lemon juice and olive oil, using a pestle and mortar, until mixed.
SPOON the polenta into separate bowls and top with the warmed tomatoes and stacked brinjal chips.
DRIZZLE over with anchovy dressing, season and serve.

Discover more recipes featuring polenta here.

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Grilled polenta with calamari in thick tomato wine sauce

Spiced beef patties with bulgur pilau

Brinjal tart

Organic spaghetti with brinjal caviar and Parmigiano reggiano

Halloumi and sweetcorn salad

Grilled salted caper Kabeljou

Glazed gammon with a pineapple, fig and ginger salsa

Gruyere melted on rye topped with pickled artichokes

French-toast sandwiches with seared salmon and boursin

Toasted bruschetta with porcini mushrooms and parsley creamed feta

Brinjal on creamy polenta

Brinjal on creamy polenta

Ingredients

Method