Stock Syrup

8	oranges
8	lemons
1	cinnamon stick
2	vanilla pods
2kg	sugar
4lt	Water
or
500g	caster sugar
1lt	water
	Lemon/orange juice

Method

Place all the ingredients into a pan, bring to the boil & simmer until the sugar has dissolved

Spiced aubergine salad (imam bayildi).

Ingredients

8 large aubergines (diced)

4 large onions (diced)

1 large tin tomatoes (puree’d)

8-10 plum tomatoes (blanched, skinned & chopped)

4 tsp ground cumin (toasted & ground)

4 tsp ground allspice (toasted & ground)

1 tsp cayenne

400 ml olive oil

16 cloves garlic (crushed)

8 tbsp currents

8 tbsp mint (chiffonade)

8 tbsp coriander (chopped including stalks)

4 tbsp flat parsley (chopped)

Method

1.      Deep-fry the aubergines until a deep golden brown colour & drain.

2.      Sweat down the onions in the olive oil until every soft without colouring.

3.      Add the garlic & cook out for a few minutes.

4.      Mix the spices through the onions & cook out over a low-medium heat.

5.      Pour in the puree’d tomatoes & currents & cook down until most of the liquid has evaporated.

6.      Add the aubergines & chopped tomatoes & remove from the heat.

7.      Mix the herbs through & adjust the seasoning.

8.      Serve with raita & flat bread.

Artichoke & aubergine hash

4	Aubergines
12 tbsp	Olive oil
	Salt
	Black pepper
1.4 kg	Potato (peeled)
4 tbsp	Thyme leaves
6 cups	Baby artichokes (cooked & sliced)
8	Tomatoes (concasse)
4 tsp	Garlic (crushed)
4 tbsp	Parsley (chopped)

Method

1.      Slice the aubergine in half lengthways &

2.      Drizzle evenly with 2 tbsp of olive oil & season with ½ tsp of the salt & pepper.

3.      Grill on the char grill until half cooked, remove from the grill & cool before dicing into large cubes.

4.      Cut the potato n half lengthways, cut each half again lengthways to make 4 long quarters.

5.      Cut across the quarters making ¼ inch slices.

6.      Place the potato slices in pot of cold water with some salt, bring to the boil, turn down to a simmer & cook until tender.

7.      Drain the potatoes in a colander.

8.      Heat the remaining olive oil in a frying pan over a medium flame, add the potatoes & lightly brown, add the thyme leaves & cook for a minute to release the flavour.

9.      Combine the artichokes & aubergine with the potato, heat through over a high flame.

10.    Add the tomatoes, garlic & cook for 2 mins longer.

11.    Check the seasoning & add the chopped parsley.

Roulade of Red Peppers and Aubergines

8 red peppers (roasted & skinned)

6 large aubergines (sliced lengthways)

2 bunches basil (picked)

6 cloves garlic (fine sliced)

200 ml olive oil

150 ml balsamic vinegar

Method

1.      Brown the aubergines in the olive oil, then pat dry in a tea towel.

2.      Lightly brown the garlic in the same pan.

3.      Lay several layers of cling film on top of each other.

4.      Place a layer of aubergine leaving space around every edge.

5.      Place a layer of peppers on top of the aubergine, season.

6.      Tear some of the basil on top & sprinkle with balsamic vinegar.

7.      Repeat this process until all the peppers, aubergine & basil has been used up.

8.      Tightly roll up into a sausage shape & tie at the ends.

9.      Leave for a few hrs or overnight to set up in the fridge before cutting.