Seasons this month
FINDING serendipity in the kitchen
Finding unexpected ingredients, creating flavours by accident and brewing something delicious by chance is the very essence of cooking and the creation of recipes.
Sometimes people are scared of spices or cooking unfamiliar dishes. Don’t be afraid, cooking is a serendipitous act whatever you have in terms of ingredients and instructions are merely a rough guide to creating flavours. No two recipes are the same when created by different people, and no two ingredients are the same either. So much affects the ingredients we use; the provenance, the terrier, the location.
Let recipes take you on a journey of unexpected discovery.
what you seek, is seeking you.
— Rumi
Serendipity is the philosophy I have embraced with life as well as cooking and writing. Staying fluid means we don’t miss the small beautiful details, the unexpected and sometimes missed opportunities and surprise results.
This month I’d like you to create something with the bounty of autumnal produce. There is much to choose from and you’re not short of inspiration. Don’t be afraid of making mistakes, you don’t know what you’ll find.
To help you, I’m sharing a recipe I came by mistake, infusing flavours from home and memory. Inspired by travels, heritage cooking techniques and just like that I couldn’t believe the magic these combinations created - I felt the tingle of the goosebumps of discovery and awe.
Mistakes are magic sometimes.
Lime leaf baby aubergines with coconut CREAM & cardamom
Method:
Halve the baby aubergines, salt, leave to draw out moisture for about 15 minutes then pat dry, place on baking sheet and drizzle the aubergines with 2 tbsp coconut oil, place in a hot oven (about 180 degrees C) for about 10-15 minutes or until the aubergines are charred and soft. You might need to turn them over halfway. Once done, turn oven off and take out aubergines and set aside
In a sauté pan, heat remaining oil, once hot add the cumin, star anise, coriander, peppercorns, cardamom, cloves, cinnamon and lime leaves, dry until fragrant about 20-30 seconds, then add the onions.
Cook these until light brown then add grated ginger and crushed garlic and cook until raw smell leaves the pan, about 1 minute of frying. Then add the tomato purée, and salt, turmeric and Kashmiri red chilli powder with about 3-4 tablespoons of water on medium heat, fry until the tomatoes glisten and oil rises to the top.
Add the coconut cream and turn heat low, add the aubergines and heat through, turn heat low cover pan and leave for about 2-3 minutes to infuse.
Turn heat off, add lime juice, stir in and serve hot with coriander (cilantro) leaves are garnish. Have this with plain basmati rice or sourdough bread.
2 Markut (as knowns as kaffir) lime leaves
1 red onion, finely chopped
1 inch ginger, grated
2 garlic cloves, crushed
2 tbsp tomato purée
1/2 tsp turmeric
1/2 tsp Kashmiri red chilli powder
4 tbsp coconut cream
To garnish:
Handful coriander (cilantro)
1/2 juiced lime
10-12 small baby aubergine, halved
salt
2-4 tbsp organic coconut oil, melted
1 tsp cumin seeds
6 cloves
1 tsp coriander (cilantro) seeds
8 black peppercorns
6 green cardamom
1/2 inch cinnamon stick
1 star anise
