Nightshade recipes Archives

Beef recipes

Beef-and-brinjal burgers

15 minutes

Calamari

Griddled chilli calamari with lemon potatoes

30 minutes

Asian recipes

Asian-style tomato ragout

10 minutes

Chicken recipes

Chicken koftas in spicy curry with roast potatoes

30 minutes

Pepper recipes

Roasted peppers with white anchovies

30 minutes

Chicken recipes

Chilli-spiked coconut and chicken rice noodles

35 minutes

Chilli recipes

Chilli and Parmesan popcorn

8 minutes

Brinjal recipes

Indian-spiced potato cakes and brinjal raita

30 minutes

Chilli recipes

Strawberry and prawn crystal rolls with chilli-pomegranate and coconut dipping sauces

Chilli recipes

Coriander and chilli-crumbed fish with chunky tomatoes

15 minutes

Brinjal recipes

Coriander and mustard-crusted rack of lamb with pomegranate grilled brinjals and roast red peppers

20 minutes

Coriander and mustard-crusted rack of lamb with pomegranate grilled brinjals and roast red peppers

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

3 red peppers, halved
3 T olive oil
1 x 500 g rack of lamb

For the mustard rub, mix:

1 T cumin seeds
2 T coriander seeds
1 T English mustard
3 T Dijon mustard
2 t honey
Sea salt, to taste

For the pomegranate-grilled brinjals:

2 brinjals, sliced lengthways
1 T olive oil
Sea salt, to taste

For the dressing, whisk:

1 cup Greek-style yoghurt
1/2 cup pomegranate concentrate
2 T olive oil
2 T dill, chopped
50 g microgreens
Sea salt and freshly ground black pepper, to taste
Cheese-and-onion French loaf, for serving

Method

Coat the red peppers in oil and place skin side-up on a foil baking tray. Roast in a closed Weber for 15 to 20 minutes until the skins start to blister.

Smear the mustard rub onto the rack of lamb. Place in a foil baking tray and roast in the closed Weber with the peppers for 10 to 15 minutes. Sear the lamb on the grill, fat side down, until brown.

Coat the brinjal slices with olive oil and grill for 3 to 5 minutes. Sprinkle with salt.

Slice the lamb rack and place in a serving dish with the brinjals and red peppers, drizzled with the dressing. Serve with the cheese-and-onion French loaf.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Slow-roasted pork belly with Sichuan pepper

Beef-and-brinjal burgers

Griddled chilli calamari with lemon potatoes

Asian-style tomato ragout

Chicken koftas in spicy curry with roast potatoes

Roasted peppers with white anchovies

Chilli-spiked coconut and chicken rice noodles

Chilli and Parmesan popcorn

Indian-spiced potato cakes and brinjal raita

Strawberry and prawn crystal rolls with chilli-pomegranate and coconut dipping sauces

Coriander and chilli-crumbed fish with chunky tomatoes

Coriander and mustard-crusted rack of lamb with pomegranate grilled brinjals and roast red peppers

Coriander and mustard-crusted rack of lamb with pomegranate grilled brinjals and roast red peppers

Ingredients

Method