Baba Ganoush

If you like dips - this is a lovely one. From the Middle East, its an aubergine dip that works on the side of many dishes or can be served as a starter with pitta bread.. or at a party. Its quick and easy and I love it!

Ingredients:

1 large aubergine
1 heaped tbsp. Tahini
2 fat cloves garlic, minced
juice of 1/2 large lemon (or 1 small)
1 heaped tbsp. crème fraiche (low fat)
2 tbsp. chopped fresh parsley
pink peppercorns crushed for garnish

Method:

Set the oven to 200 C. Piece the aubergine in a couple of places with a sharp knife and put in the oven for 30 minutes. Remove and place into a plastic bag (freezer/sandwich bag) for a few minutes to let it steam. This makes the skin easier to remove.

Peel the aubergine and put it in a sieve. Chop the flesh finely, pushing out the liquid as you go and then put into a bowl. Add the garlic, lemon juice, crème fraiche and parsley and give it a good stir. You may want to taste and add more lemon/garlic - just make to your taste.

Crush some pink peppercorns over the top and a drizzle of olive oil if you wish.

Serve with toasted pittas on the side.

Mutter Paneer

Now this dish a such a crowd pleaser - I have yet to meet anyone who doesn't like Mutter Paneer. For those who haven't tried it yet, paneer is a soft Indian cheese and the dish is basically cubes of fried paneer with peas in a delicious creamy tomato gravy. What's not to like?! It comes from North India and is just perfect as a side dish. I would have it for lunch with some flatbread myself.

I'll be honest with you - it has taken me some years to get the flavour just right. It was worth every bit of effort and this (says The Bloke and he is honest) was the best one I have made yet. I think it was the soaking the paneer in hot water for 1/2 hour and then drying with kitchen paper before frying, make it silky soft on the inside and crispy on the outside.

Mutter Paneer

Ingredients:    (Makes enough for 4 as a side dish)

250g paneer cheese (cubed & soaked in hot water for 1/2 hour)
200g frozen peas
1 large onion, chopped finely
3 tomatoes, blended to a paste or chopped finely
3 cloves garlic, minced
1 inch piece fresh ginger, minced
2 tsp. ground coriander
1 tsp. cumin powder
2 tsp. garam masala
1/2 tsp. turmeric powder
2 green chilles, chopped
1 cup water
salt to taste
3 tbsp. double cream
coriander, chopped as garnish

Heat 2 tbsp. oil in a pan and fry the paneer cubes for about 5 minutes, continually turning and moving so all sides are golden. Drain on kitchen paper and leave to one side.

Heat 1 tbsp. oil and fry the onions for a few minutes until tender. Add the ginger and garlic and continue to cook for 2 minutes. Then add the tomatoes, chillies and spices and mix well. Cook for a further 5 minutes and then add the peas, stirring in well. Add the paneer, water and salt and simmer for about 10 minutes as the gravy thickens. Then add the cream and heat through. Garnish with coriander. if liked, and serve.