It doesn’t feel like winter yet, though there are signs of it everywhere, like the two recipes I created (if I am allowed to use this word since it’s nothing really new). It’s only basic comfort food, very wintery.
Two Meats and Aubergine Stew
750g of good matured beefsteak
750g of good cuts of lamb
3 tbsps. of cooking oil
2 large onions peeled and chopped
4 garlic cloves crushed and peeled
2 bay leaves
250g of roasted tomatoes or a tin of tomatoes
500ml of vegetable stock or water
1 handful of chopped fresh parsley
1 large aubergine or 2 small/medium
– salt and pepper
Brown the meat (or part of it) in a stewing pan. Add the onions and garlic or, if you prefer, cook them in a drizzle of oil until the onions are soft. Once meat and onions are together, you add salt, bay leaves, tomatoes and stock. Let it cook for at least 40 minutes in a very low setting. Finally add cubed aubergine and parsley, cooking for another 20 minutes or so. It’s good as stew or curry, with small changes like using curry spices when you add the bay leaves.
Basically, the second recipe is grilled cod (after soaked and dried) served with three salads: roasted pepper, fresh herbs (parsley and coriander) and spinach, the three full of garlic. The salads can be assembled with the cod in a dish or served in different bowls as a dip. The idea of dipping salted fish in different refreshing flavors is very seductive and eventually new. If you opt for a dish, you can also serve plain boiled potatoes. They never go wrong.