Stracci with Spicy Aubergines, Tomatoes, Basil and Parmesan

From The Return of the Naked Chef, Jamie Oliver, Michael Joseph, 2000.

Stracci apparently is pasta that has been ‘scratched’ or cut into pieces any way you like. Not being in the mood to make my own pasta I purchased some fresh lasagne sheets and ‘scratched’ them.

The sauce was a simple one. An eggplant (aubergine) was cut into dice and fried in olive oil with some coriander seeds and some broken up dried red chillies. As the eggplant browned a can of tomatoes was added. A few minutes later some Kalamata olives went in and the cooking continued. When the mixture had thickened to a sauce-like consistency it was seasoned and some red wine vinegar added to taste.

While the sauce continued to cook down, a pot of hot salted water was put on and brought to the boil. The pasta went in and when it was cooked it was added to the sauce. A few basil leaves were added and when served it was topped with some Parmesan cheese.

This simple-to-make Mediterranean-type sauce was one that I must remember for it gives a meal in a few minutes that is really tasty and totally satisfying.

Taste: ✔✔✔✔

Ease of cooking: ✔✔✔✔

Potato and Jerusalem Artichoke Soup with Thyme, Mascarpone and Hazelnuts

From The Return of the Naked Chef, Jamie Oliver, Michael Joseph, 2000.

While the predominant ingredient in this recipe was the Jerusalem artichokes I went very warily with the use of it. It has a tendency to reward one with much wind. So for this I changed the balance to more potatoes and less artichokes. What I ended up using was two medium potatoes (about 500 g) and two artichokes (about 125 g).

An onion, 2 garlic cloves, the potatoes, artichokes and a few fresh thyme leaves were sautéed in a pan with butter. When the onion had softened the stock was added, about a litre. It was actually water and stock cubes. This was brought to the boil and simmered until the vegetables were tender. A stick blender was used to liquidise the soup.

At serving time the soup was reheated and a couple of tablespoons of mascarpone added. It was checked for seasoning and then ladled into plates. Some chopped hazelnuts were sprinkled on the top.

I do like the taste of Jerusalem artichokes and even with the change in quantities the flavour came through quite strongly. The hazelnuts went well with the artichokes and gave a little bit of crunch to the smooth soup.

Taste: ✔✔✔

Ease of cooking: ✔✔✔✔

Mozzarella and Grilled Chilli Salad

From The Return of the Naked Chef, Jamie Oliver, Michael Joseph, 2000.

I’ve completely lost my perspective on salads. I can no longer tell when a dish is a salad or not. Once I thought I knew what a salad was. It generally had greens with some other added items and was tossed in a dressing. It was cold. Now I see them warm rather than cold. I see them with no greens at all. Occasionally they are without a dressing. So what makes a salad? I no longer have any idea. But I still know when I enjoy one and this latest one I made from Jamie Oliver’s cookbook I know I thoroughly enjoyed.

It was simplicity itself. Some chillies were roasted in the flame of the gas stove until they had blackened. They were then placed in a plastic bag to steam until they had cooled. At this stage they were skinned and sliced into thin strips.

A buffalo mozzarella was then torn into pieces and placed on the serving plate. The chilli strips were scattered over the cheese pieces. Some basil leaves were torn up and also scattered over this. I added some olives. Salt and freshly ground black pepper went on top. It was then sprinkled with some lemon juice and extra virgin olive oil. I guess you would call these last two the dressing.

This was a heavenly salad: hot and creamy. Definitely a salad to make more often.

Taste: ✔✔✔✔✔

Ease of cooking: ✔✔✔✔✔

Smashed Spiced Chickpeas

From The Return of the Naked Chef, Jamie Oliver, Michael Joseph, 2000.

I was browsing through The Return of the Naked Chef when I came across a recipe for smashed spiced chickpeas. Realising that I already had all the ingredients at hand in the pantry and feeling in the mood for snacky food I got to work on making it straightaway.

It was quick and easy. A can of chickpeas was smashed, not so much that it turned into a paste but enough to have some lumps left in it. Then in a mortar and pestle I pounded some cumin seeds, some dried red chillies and a clove of garlic. Some lemon juice was added and some seasoning, then olive oil so that it became more of a loose mixture. This was added to the chickpeas and it was ready to eat.

Some tortillas were cut into rough triangles and heated in a frying pan until they had browned a little on each side.

The chickpea smash didn’t quite work as a dip but by using a small knife and piling it onto the tortilla pieces you got an irresistible snack. It all went in the one sitting—proof enough of how good it was.

Taste: ✔✔✔✔ 

Ease of cooking: ✔✔✔✔