BEEF & AUBERGINE FATTEH

My baby Olympia is very different to my first child Arabella. I know I am probably looking back with rose tinted glasses but I know for sure we never needed cupboard locks and stair gates etc. It is not the same with Olympia however.....I know she is going to be one of those children who will draw on the walls!!! Anyway our kitchen is now equipped with cupboard locks and even though they were initially super annoying, they are very beneficial health wise for us adults. It is such a hassle to open the cupboards, we have stopped eating so many biscuits and chocolate......extremely helpful for my husband!!

This recipe is from the Sunday Times magazine and it took about 50 minutes.

Ingredients for 4-6 people:

For the base:
4 (approx 250g) pitta breads, split open and cut into nacho-sized triangles (we actually used mini pittas)

For the topping:
500g Greek yoghurt
5 tbsp / 75g tahini, at room temperature
1-2 lemons, to give 3 tbsp of juice
2 garlic cloves, peeled and crushed

For the aubergine-beef layer:
3 tbsp olive oil
1 small onion, finely chopped
1 aubergine (250g-300g), cut into small cubes
2 tsp ground cumin
2 tsp ground coriander
1 tsp Aleppo pepper or paprika, plus more for sprinkling
500g minced beef

To sprinkle over:
125g pomegranate seeds
50g pine nuts, toasted
1 tbsp finely shredded mint leaves

The recipe says to preheat the oven to 200C / 180C fan. Split open and cut the pittas into triangles and then spread them out onto a large baking sheet and toast for 10-15 minutes, or until they are crisp. I actually skipped this part and popped my pittas into a toaster and cut them after. Do whatever is easiest for you! Put them on a large plate and set aside.

Beat the yoghurt, tahini, lemon juice, garlic and 1 tsp sea salt flakes together in a heatproof bowl that will later sit over a saucepan. I actually used a large china bowl that was easy to mix in and then transferred it to a smaller bowl after. It is really important the tahini is at room temperature, otherwise it is very hard to mix.

Warm the oil in a wide, shallow, heavy-based saucepan and cook the onion, stirring occasionally, over a medium to low heat for 5 minutes. Then reduce the heat to low and carry on cooking, stirring every so often, until a soft pale colour. This will take another 4 minutes or so. I obviously didn't read the recipe properly, I used a frying pan and I think my heat was too high and so they were cooked through by about 5 minutes. We then had to move onto the next stage so they didn't burn!

Turn up the heat to medium and add the aubergine cubes and stir well to mix in with the onions. Cook for around 7-10 minutes, stirring regularly so it doesn't catch.

Stir in the cumin, coriander, Aleppo pepper / paprika and season with salt. Increase the heat to high and then add the mince. Use a fork to break it up a little in the pan, until it has lost its red colour. Turn the heat down to medium and cook for 10 minutes until the meat is cooked through, stirring occasionally. Taste to see if you need anymore salt and then take off the heat while you return to the tahini-yoghurt sauce.

Meanwhile dry fry the pine nuts in a frying pan for a few minutes....keep your eye on them as they burn quickly!

Pour some freshly boiled water into a fresh pan, to around 3cm depth and put over a low heat. Ideally you want to sit the bowl with the tahini-yoghurt sauce on top, making sure it doesn't touch the water. My bowl didn't do this so I just plonked it in the water! Beat well until the yoghurt is slightly above room temperature and resembles a lightly whipped cream. My husband did this manually however I think it would have been easier to use an electric whisk.

Top the pitta triangles with the aubergine-beef mixture, followed by the tahini-yoghurt sauce. Sprinkle with the Aleppo pepper / paprika to give a light dusting. Scatter over the pomegranate seeds and toasted pine nuts and finally strew with the finely shredded mint leaves. Eat with your fingers, nacho-style or keep your fingers clean and use a knife and fork.

Just before we served this Pascal said to me - I don't like yoghurt! However he changed his mind once he started tucking in. It was really delicious, such great flavours and I love the way the pomegranate seeds literally pop in your mouth. It was quite messy though and we absolutely needed some cutlery. 

I would definitely do this again - I love Middle Eastern food but normally it needs an abundance of spices whereas this was quite straightforward. I will admit when I cook this next, I will make it even more simple and just use hummus rather than the tahini-yogurt sauce. A perfect quick supper or even dinner party starter. 

FAY'S SAUCY SICILIAN MEATBALLS

It has been quite a shaky weekend after the terror attack on Friday. I have always been quite blasé in the past and never expected anything like this to happen in the little bubble of London where we live. I was at my daughter's school attending a PTA meeting when we heard the news of an explosion just down the road. The school and police were amazing and we were in lockdown within minutes. I felt completely safe and looked after however as time has passed, reality has sunk in, and our family have realised what a scary world we live in. 

Anyway I have been trying to explain to my 9 year old Arabella that we can't let the baddies win and instead we need to make the most of each moment and practise an "attitude of gratitude". Therefore it was a weekend of indulgence......Diner Style Chilli on Friday night, afternoon tea at the Langham on Saturday and then these meatballs on the Sunday (plus lots of donuts, ice cream and sweets in between)! This recipe is from Fay Ripley's first book, it took about an hour and ten minutes to make and is baby friendly.

Ingredients for 4 people:

For the meatballs:
60g fresh breadcrumbs
500g lean minced beef
2 garlic cloves, crushed
1 tbsp fresh thyme leaves
Zest of 1 unwaxed lemon, finely grated
50g Parmesan cheese, finely grated (plus more for serving)
1/4 tsp ground nutmeg
2 medium eggs, beaten
Plain or spelt flour for coating
Olive oil

For the sauce:
1 large onion, finely chopped
1 celery stick, finely chopped
1 large carrot, finely chopped
Olive oil
2 x 400g tins chopped tomatoes
2 tbsp tomato puree
250ml low salt vegetable stock
2 tbsp red split lentils

To serve:
400g pasta or mashed potato or fresh baguette

Put the breadcrumbs, mince, garlic, thyme, lemon zest, Parmesan and nutmeg in a big bowl. Beat the eggs and then mix them in. Using a spoon and your hands, form into balls (about two bites in size) - mine were far too big but I don't think it mattered. Roll in flour and put in the fridge until needed.

Meanwhile make the sauce. In a large pan, fry the onion, celery and carrot over a high heat for 5 minutes, stirring regularly. Next add the chopped tomatoes, puree, stock and lentils and gently simmer for about 20 minutes. After 10 minutes, preheat the oven to 180 C (fan) / 200 C / gas mark 6.

Whilst the sauce is cooking, fry the meatballs in a splash of olive oil, turning until brown on all sides. Keep them moving by shaking the pan so they don't stick. In an ovenproof dish / pan, mix the tomato sauce with the meatballs and then pop into the oven for 25 minutes. Ideally you want to put a lid on the dish / pan but I didn't have one - I don't think it mattered but keep your eye on the food as you don't want it to burn. Don't forget to cook your side if you are having one - we did pasta and it took 10 minutes in salted boiling water.

Once the pasta and meatballs are ready, serve them with a sprinkling of cheese or even a topping of sour cream. Not surprisingly I went for the cheese!

These were really good - not your usual Italian meatballs as you can clearly taste the lemon and thyme which goes wonderfully together. We all really enjoyed them especially Olympia - she actually preferred the meatballs to the pasta which I was most pleased about as I often worry she does not eat enough red meat. I loved the fact the sauce is packed with vegetables too. Another successful recipe from Fay. We froze the leftovers for Olympia although I was thinking I might have them myself with some garlic bread - a perfect autumnal supper.

ITALIAN SEARED BEEF

I have many Jamie Oliver books although I will admit I am not crazy about his recipes. They generally taste very good however I find he always needs so many ingredients and they aren't written in a very straightforward way.....not like my beloved Fay Ripley!! Anyway - good news - in the Sunday Times last week, Jamie shared a few recipes that only need 5 ingredients - heaven for me. Plus they are quick ones too, this one took about 15 minutes. I did alter it slightly as my husband thought it looked a little "light"!

Ingredients for 2 people:

2 tbsp pine nuts
400g rump steak
2 heaped tbsp green pesto
90g rocket
40g Parmesan

Put a large non stick frying pan on a high heat, toasting the pine nuts as it heats up, tossing regularly and removing when golden. This is quite a quick process so watch the pine nuts carefully.

Cut the fat off the rump and chop it finely. Place it in the pan to render and crisp up.

Meanwhile place some cling or greaseproof paper over the steak on a chopping board and bash with a rolling pin or mallet until the steak is about 1cm thick. This tenderises the meat as well. Season generously.

Scoop the fat out of the pan and place to one side. In the same pan, sear the steak for 1-2 minutes on each side (depending on how you like your steak cooked) but ideally you want it golden on the outside but still blushing in the middle. I did Pascal's for a couple of minutes as he likes his steak as rare as possible (still mooing in fact) whereas I prefer mine a little more cooked. Once ready, remove to a board/plate and cut into strips.

Spread the pesto between two plates, add the rocket and steak, and finally scatter over the Parmesan, pine nuts and crispy fat (if you like). Drizzle with some olive oil and serve.

This was a beautiful dish, so simple yet so flavoursome. Individually all the ingredients are strong flavours, yet they mesh so well together. Whilst it felt like a proper supper, it didn't sit heavily in your tummy due to the lack of carbs. Perfect for my husband as he needs to increase the protein intake and cut the carbs which isn't easy when you are a pasta fiend!!