Hi, Everyone! Hope you are all doing better than I am! I have a quick question for the experts here, please - my beloved only child is back from uni and loves Greek lamb shanks and aubergine parmigiana. Are the following recipes OK for LCBC, do you think, or shall I make them just for her?
Nigella's Greek Style Lamb shanks:
4 lamb shanks
2 cans chopped tomatoes
4 sprigs fresh rosemary
4 cloves garlic (finely chopped)
1 large onion (sliced)
1 bottle dry white wine
2 large lemons (juiced)
1 pinch of salt
1 pinch of freshly ground pepper
1 splash of olive oil
Method
In a large heavy cast iron pot (Nigella's All-purpose pot would be ideal) brown the onions in a little oil. Turn up heat and add the shanks and give a little colour.
Add all other ingredients ensuring they are evenly distributed in the pan, and bring the boil to burn off alcohol.
Reduce heat and simmer very gently for 2 or 3 hours, lid on.
Remove lid for final 45 mins of cooking to reduce sauce.
Serve with rice and crusty bread. Obviously not for me!
Antonio Carluccio's Parmigiana di Melanzane
Serves 8 as a main course, 10-12 as a starter
4 large aubergines weighing altogether 1.1 - 1.2kg (about 2 1/2 lb)
Plain flour for coating (won't bother)
4 eggs
Plenty of olive oil
300g (10 1/2 oz) fontina cheese, sliced (will use Mozzarella)
115g (4 oz) Parmesan, freshly grated
Salt and pepper to taste
Sauce
4 tbsp olive oil
1 garlic clove, chopped
1 1/2 x 800g (1 3/4 lb) cans peeled plum tomatoes, chopped in the can
10 fresh basil leaves, torn
Slice the aubergines about 1cm (1/2 inch) thick. Dust the slices on both sides with flour. Beat the eggs, season with salt, and dip the floured aubergine slices into this. Fry the aubergine slices three or four times in some hot oil. Brown on both sides, remove and drain on kitchen paper. You will need more oil from time to time.
Now make your tomato sauce in the usual way, adding salt, pepper and the basil towards the end.
Preheat the oven to 200 C/ 400 F/ Gas 6.
Put two or three spoonfuls of tomato sauce in the bottom of a large ovenproof dish, then arrange a layer of the aubergine slices, placed as close together as possible. Cover the aubergines with some pieces of fontina, spoon a little tomato sauce on the cheese and sprinkle with some Parmesan. Continue with another layer of aubergine slices, arranging them in the opposite direction to the layer below, cover with fontina, tomato sauce and Parmesan. The final layer should be of tomato sauce, small pieces of fontina and a generous amount of Parmesan. Bake in the preheated oven for 25-30 minutes. Leave the dish to sit for 15 minutes before cutting up to serve.
Thanks for your advice and my apologies for clogging up space.