Iranian Stuffed Aubergines With Coconut And Almond Sauce Food

ITALIAN-STYLE STUFFED AUBERGINES

Steps:

• Heat oven to 220C/200C fan/gas 7. Slice the aubergines in half lengthways, leaving the stem intact. Using a small knife, cut a border inside each aubergine about ½-1cm thick. Using a teaspoon, scoop out the aubergine flesh, so that you have 4 shells. Brush these with a little of the oil, season and place in a baking dish. Cover with foil and bake for 20 mins. Chop the flesh and place to one side.
• Meanwhile, add the remaining oil to a non-stick frying pan. Tip in the onion and cook until soft. Add the chopped aubergine flesh and cook through. Tip in the garlic and tomatoes and cook for 3 mins more. Stir in olives, basil, mozzarella and seasoning.
• When the aubergine shells are tender, remove from the oven and reduce heat to 200C/180C fan/gas 6. Pile stuffing into shells, sprinkle with breadcrumbs and drizzle with a little more oil. Bake for 15-20 mins, until the cheese is gooey and the breadcrumbs are golden. Serve with a green salad.

TINY SPANISH MEATBALLS IN ALMOND SAUCE

Steps:

• MEATBALLS:.
• Place bread in a bowl and add water. Let soak for 5 minutes. Using your hands, squeeze out the water and return the bread to the dried bowl. Add pork, onion, garlic, parsley and egg. Season with nutmeg, salt and pepper. Knead the ingredients well to form a smooth mix.
• Spread flour on a plate and with floured hands, shape the mixture into 30 balls, then roll each again in flour until coated.
• Heat the olive oil in a large, heavy-bottom skillet. Add meatballs and cook for 4-5 minutes or until browned on all sides. Remove meatballs and reserve.
• MAKE SAUCE:.
• Heat oil in same skillet in which the meatballs were fried. Break the bread into pieces, then add to the skillet with the almonds and cool gently until the bread and almonds are golden brown. Add the garlic and fry for an additional 30 seconds. Pour in the wine and boil for 1-2 minutes. Season to taste. Cool.
• Transfer the almond mixture to a food processor. Pour in the vegetable stock and process the mixture until smooth. Return to skillet.
• Add meatballs and simmer 25 minutes or until tender. Taste and season if necessary.
• transfer all to serving dish. Add a squeeze of lemon juice and sprinkle with parsley to garnish. Serve piping hot with crusty bread for mopping up the almond sauce.

PRAWNS WITH ALMOND SAUCE

Steps:

• Place the dried chili in a heatproof bowl and pour over boiling water to cover.
• Leave to soak for 30 minutes until softened.
• Drain, remove the stalk, then slit the chili and scrape out the seeds with a small sharp knife.
• Chop the flesh roughly and set it aside.
• Heat the oil in a frying pan and fry the onion and garlic until soft.
• Cut a cross in the base of each tomato.
• Place them in a heatproof bowl and pour over boiling water to cover.
• After 3 minutes, lift the tomatoes out on a slotted spoon and plunge them into a bowl of cold water, drain.
• The skins will have begun to peel back.
• Skin the tomatoes completely, then cut them in half and scoop out the seeds.
• Chop the flesh into 1/2 inch cubes and add it to the onion mixture, with the chopped chilli.
• Stir in the ground cumin and cook for 10 minutes, stirring occasionally.
• Tip the mixture into a food processor or blender.
• Add the stock and process on high speed until smooth.
• Pour the mixture into a large saucepan, add the ground almonds and stir over a low heat 2 to 3 minutes.
• Stir in the creme fraiche until it has been incorporated completely.
• Squeeze the juice from the lime and stir it into the sauce.
• Season with salt to taste, then increase the heat and bring the sauce to simmering point.
• Add the prawns and heat for 2 to 3 minutes, depending on the size, until warmed through.
• Serve on a bed of rice and offer warm tortillas separately.