Coronation Style Turkey Charred Aubergine Food

CORONATION TURKEY WITH HOMEMADE CHAPATIS

Steps:

• Heat a saucepan and add a little vegetable oil. Fry the onion and garlic until both are lightly browned. Chuck in all the spices and let them sizzle for 1 min, then add the coconut milk and the stock. Allow this to reduce until you have a thick, rich, creamy, spicy onion mixture in the pan. Pour into a bowl, leave to cool, then stir through the mayonnaise. Can be kept in the fridge for up to a week.
• To make the chapatis, put the flour and 1 tsp salt into a large bowl. Pour in the oil and rub into the flour with your fingertips. Pour in 250ml lukewarm water, mix to form a firm dough, then knead for about 10 mins until springy. Place back in the bowl and leave to rest for 30 mins. Cut into 8 walnut-size pieces and roll out into thin discs on a lightly floured surface. Pan-fry the discs in a dry heavy-based pan for about 1 min on each side. They should colour and blister - use a clean cloth to press flat in the pan while cooking.
• To serve, mix the curried mayonnaise with the turkey. Toast the desiccated coconut in a dry pan until golden. Sprinkle over the turkey along with some coriander, then serve alongside the chapatis with some tomato, sliced onion and lettuce, if you like.

GRILLED AUBERGINE WITH CREAMY DRESSING

Steps:

• Heat a griddle pan or grill. Brush each aubergine slice with olive oil. Cook in batches for 2-3 mins, turning once, until softened and lightly charred. Arrange on a serving platter and season with pepper.
• To make the dressing; whisk the remaining ingredients until well combined and season to taste. Drizzle over the grilled aubergines, then serve at once.

CORONATION TURKEY CUPS

Steps:

• Shred the turkey into small pieces. In a large bowl, combine the natural yogurt, mayonnaise, mango chutney, mild curry powder and the zest and juice of the lemon. Season well.
• Add the turkey to the bowl along with the diced mango and chopped coriander, and mix well. Break the Baby Gem lettuces into leaves and serve the turkey on top, scattered with toasted flaked almonds.

CHARRED AUBERGINES WITH WHITE BEANS & SALSA VERDE

Steps:

• Heat the oil in a frying pan set over a low heat and fry the onion with a pinch of salt for 10 mins. Add the garlic and chilli flakes, and fry for 2 mins more. Tip in the beans, thyme and stock, bring to a simmer and cook for 15 mins, or until the beans have broken down a little. Stir in the crème fraîche and lemon zest. Season to taste.
• To make the salsa verde, put the parsley, hazelnuts, garlic, capers, vinegar and oil in a pestle and mortar and crush everything together - this will take about 5 mins. Alternatively, blitz in a food processor until combined but not smooth. Transfer to a bowl and season to taste.
• Light the barbecue and wait for the flames to die down. Cut the aubergines in half lengthways and score the cut side in a diamond pattern using the tip of a knife. Rub with some oil, then put directly on the grill and cook for 7-10 mins on each side, or until charred and soft. Alternatively, cook under a grill (see tip, below). Top the cooked aubergines with the bean ragu and salsa verde, then scatter over the toasted almonds and serve with the lemon wedges on the side.

SMOKY PULLED AUBERGINE & BLACK BEAN TACOS

Steps:

• Prick the aubergines all over with a fork, then set over a medium gas flame (or on the coals of a barbecue or under the grill) and cook, turning occasionally with tongs, until blackened and collapsing, about 20-25 mins. Transfer to a plate and leave to cool. Peel the skin from the cooled aubergines or scoop out the flesh using a spoon. Try to remove most of the skin, but don't worry if a few flecks remain.
• Heat the oven to 200C/180C fan/gas 6. Heat the olive oil in a large ovenproof frying pan with the bay leaf and cumin seeds. When they start to sizzle, add the onion and garlic. Fry for about 5 mins until fragrant but not coloured, then stir in the tomato purée and cook it down for a couple of mins.
• Add the tomatoes and dried oregano, and cook for a few mins more until they have collapsed into the sauce. Add the aubergine flesh, chilli powder, chilli flakes and vinegar, and cook, stirring, for 1 min, then tip in the cans of black beans, one drained and one still with its liquid. Squeeze over a little of the lime juice and cook for 5 mins until reduced and bubbling, then transfer to the oven and roast for 15-20 mins until deep, dark and fully reduced.
• Season with more lime juice, if you like, and spoon the aubergine mixture into the warm tortillas with the coriander, crumbled feta, lettuce and pink pickled onions to serve

AUBERGINE CURRY WITH LAMB CUTLETS

Steps:

• For the lamb, mix the yogurt and turmeric, and brush it over each cutlet. Cut the aubergine into large wedges. Put a good slug of oil into a frying pan and fry the wedges on both side until they are browned all over and very soft (add more oil if you need to) - they should look almost translucent and lightly charred. Lift the wedges gently out of the pan with tongs, leaving the oil behind - if you have more than 1 tbsp oil left, pour some off.
• Put the fennel seeds and nigella seeds in the pan and heat them until they start to pop. Add the coriander, turmeric and chilli, and let the oil foam up a little with the spices. Add the ginger and garlic, and cook for 1 min, making sure the mixture doesn't stick. Tip in the tomatoes and simmer the mixture for 3 mins or until it starts to thicken, then season well. Return the aubergine to the pan to continue cooking.
• Meanwhile, heat some oil in a frying pan. Salt the lamb cutlets on both sides and fry them until they are browned on the outside but still slightly pink inside. It's important to make sure the fat is well browned.
• Spoon some yogurt over the curry and sprinkle with coriander leaves and nigella seeds. Serve with the lamb and chapatis or rice.