Prep time:
Cooking time: 37 minutes
Total time:
Serves: 2
3tbsp Extra Virgin Olive Oil
Zested or Grated Zest of 1/2 Small Lemon
1 Large Aubergine
¼ Medium Red Onion
¼ Cucumber
100g Feta
12 Black Olives, pitted
4tbsp Sliced Basil
1 Beefsteak Tomato
4tsp Tomato Chutney
Salt, Sugar and Smoked Paprika
Alex has created adventurous yet achievable meals for the whole family to savour...
Cook extra: Make extra portion(s) of the recipe. Cut the roast aubergine into cubes. Mix with the other ingredients to make a salad or stuffing for a wrap. Quick polenta: Since I was introduced to 1-minute polenta I’ve turned to it for a side dish every time I want mash but don’t have time. Polenta is just ground corn. The basic technique for 2 portions: put 450ml water, milk or stock into a medium saucepan. Bring to the boil. Take the pan off the heat and add 80g 1-minute polenta in a slow, steady stream. Whisk nonstop until there are no lumps. Return to the heat and bring to the boil. Stir for 1 minute. Be careful as it will boil volcanically. Take the pan off the heat. Stir in 25g grated Cheddar and 25g butter or olive oil. The polenta will be quite soupy, like very soft porridge, but it will thicken as it cools. If it gets firmer than you’d like before you’re ready to serve, add 2-3 tbsp of boiling water. Season to taste with salt and pepper. Quick polenta chips: Use 110g polenta and 400ml stock. Cook as above, then spread the polenta to a 3cm thickness in an oiled tray or container. Leave it in the fridge for an hour to set, or for up to 2 days. Cut the hard polenta into chips. Heat a non-stick frying pan. When it’s very hot, shallow-fry the polenta chips with vegetable oil over a medium heat for 2-3 minutes until golden.
- words: Alex Mackay
- pictures: Peter Knab
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