Tag Archives: easy entertaining

Easy entertaining portobello mushrooms stuffed with creamy, spiced smoky Aubergine pulp and Beetroot.

15 Nov
Easy entertaining portobello mushrooms stuffed with creamy, spiced smoky Aubergine pulp and Beetroot.

Easy entertaining portobello mushrooms stuffed with creamy, spiced smoky Aubergine pulp and Beetroot.

Today I, who normally feasts three times a day and devours snacks liberally throughout the day, did not each eat lunch till 3.30pm. It’s been one of those days.

My boy and I went bowling this morning with some friends. Every time I put him down he bulleted back to the front desk where they’d displayed toy cars (for which he has a relentless infatuation with) for purchase. He thought every turn was his and he performed a series of victory leaps every time he pushed the ball (not necessarily knocking the skittles down.) Any spare pockets of time were filled by him lugging balls over to me. He’s  21 months old. His friend sat sweetly on the bench until her mum picked her up for her turn.

So we came home and he didn’t want to eat, then he didn’t want his nap. Great timing, as I have the BBC Good Food show tomorrow, where I am on the Tesco interview stage and I haven’t even done my legs. Fabulous. It’s ok, I have tights…I think.

It’s so cold anyway now, who goes out without tights? I’d go out in one of those onesies nowadays. Because it’s so cold, we are tending to have cosy meals in with friends and family…we’ve got an open fireplace in our home, so we get it going, get some blankets out and just talk. This is the stuff that makes me happy. But when you’ve had days like I have had today, you probably don’t want, or simply can’t spend hours in the kitchen preparing for a meal with friends. To be honest, if I have spent a very long time preparing I feel less relaxed and able to enjoy myself.

So here is a recipe for those days where you just feel too cold and tired. You want to live, laugh, eat and be merry…without some much hard work. Of course?

Portobello mushrooms cook really quickly, which is of course fabulous when in a hurry. I roasted the Aubergine in the morning which made life a bit easier because all I had to do was scoop out the pulp, mash it and then stick all the rest of the incidents together. It was just that easy. I think it took me about 20 mins including cooking time. Go on, get your friends round…

Ingredients to serve 3

3 portobello mushrooms
500g Aubergine
75g cooked Beetroot
100g crème Fraiche
Salt to taste
3/4tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp chilli powder

Method

1. Roast the oiled Aubergines in the oven at 180′ degrees until they are shrivelling and can be pierced all way through. Mine took 25 minutes. Allow the Aubergine to cool before removing the skin and mashing the pulp with a fork.
2. In a bowl, combine the Aubergine, spices, salt and crème fraiche, then grate the Beetroot into the bowl. Combine it all well.
3. Wash the mushrooms and remove the stalk. Place them onto a baking tray and stuff with the mixture evenly. Top the mushrooms with grated cheddar and breadcrumbs and place them into a preheated oven at 180 degrees.
4. Cook the mushrooms for eight minutes and serve immediately.

A Back Pocket Recipe – Roasted and Spiced Aubergine Pulp and Ricotta Conchiglioni

21 Dec

I’m thoroughly fatigued. When I squint, my eyes feel sore.  I am reassuringly, duck-feather cushioned on the sofa at home with my feet up, blanket thrown on my legs and scented candles are flickering whilst gentle aromas of sandalwood fill my head. The fire sizzles as the flames dance and lull me to sleep, or very nearly. That glowing pulse of the wood and coal always does it for me.

Its 3pm and the sensory treat of golden, orange and red colours and fragrances are a rare treat, before a 4pm meeting.

It’s worth it though, we had fabulous company for dinner last night and we laughed and chattered until the early hours. Unfortunately for them it’s a school night and they work in the city. Oops.

So yesterday, I had some energy for meal-making, but that’s purely from the love of doing it, rather than my physical levels of get-up-and-go. But you know me, I am not one for serving up a jacket-spuds, or fajita’s (I read that under a dinner party section of a food website!)  Some of the conversation at dinner, should revolve around the food, right?  And some of the fun of it all is in the food…correct?

Luckily, I keep a few back-pocket recipes for easy meals that can form part of a casual meal that’s more than a lasagne (again).  This is a recipe which I sometimes pull out because it looks like a lot of effort (I like to flatter guests) but really isn’t…and most importantly, it tastes gorgeous.  You can’t go wrong with huge pasta shells with a good stuffing in them.  Don’t worry about aubergine sensitive people, I have found that even they love it! Win-win.

I’ve bulk-made this one for parties, small and large get-togethers and the brilliance is that you can cook ahead the components and assemble it all at the last moment.  Pull it out during this festive period and kick back…

Recipe

Serves 4-6

25-30 conchiglioni shells

 A good couple of handfuls of your favourite hard cheese (I used mature cheddar infused with pickled onions and mixed herbs)

For the stuffing

A large red onion, thinly sliced and shallow fried

3 medium sized aubergines

A 250g tub of Ricotta cheese

The spices; salt to taste, 1 ½ tsp. curry powder, 1 ½ tsp. smoked paprika, 1 tsp. cumin seeds, ½ tsp. garam masala

For the sauce

2 tins of plum tomatoes

2-3 fat cloves of garlic, finely chopped

A handful of freshly chopped basil

1 tsp. sugar

The spices; ½ tsp. black pepper, salt to taste, 2 tsp. paprika

 

Method for the stuffing

  1. Lightly grease, stab and then roast the aubergines in a hot oven (pre-heated to aprox 180 degrees), until they blister and shrivel.  This should take about 40minutes.
  2. Allow the aubergines to cool, before skinning them and remove the pulp.  Smooth it out with a knife to given an even consistency
  3. Blend the red onion to a puree.  When you add this to the stuffing it will infiltrate a lovely sweetness that will help to lift the aubergine.
  4. Heat a deep pan with a couple of tablespoons of oil and then add the cumin seeds and allow them to sizzle. Then add the curry powder, paprika and allow them to infuse into the oil for about a minute. Don’t allow the spices to brown, they should just glow orange and red.
  5. Add the aubergine pulp and the salt, garam masala and mix through thoroughly. Stir in the sweet red onion and mix again.
  6. Let the mixture cool to a room temperature whilst you prepare the rest of it

Boil the conchiglioni until el-dente and in the meanwhile, turn your attention to the sauce. When the pasta is el-dente, drain and leave it to a side.

Method for the Tomato Sauce

  1. Heat two tablespoons of oil and then add the chopped garlic and the paprika and allow the garlic to soften for a couple of minutes on a medium heat
  2. Mix in the chopped tomatoes and the salt and simmer
  3. Stir in the sugar and the black pepper
  4. Reduce the sauce for 4-5 minutes before adding the chopped basil.

when you are ready for assembly, add the ricotta cheese into the aubergine stuffing and mix it through thoroughly.

Assembly

It couldn’t get an easier.

  1. Pour the sauce evenly between your oven dishes
  2. Take a teaspoon, stuff the pasta shells with the aubergine stuffing and place into the tomato sauce
  3. Top the trays with cheese
  4. Bake in the oven for about 7-8 minutes at 180degrees, or until the pasta is soft enogh to pierce through with a knife

See…I told you it was easy!

%d bloggers like this: