I’ve been fairly busy of late. Well, I say busy, but I’ve been on the beach for a week. All in the name of work. It does mean I’m away from the computer for a while and then I spend my days off chasing my tail. Of those days off it was our anniversary. We went to the Lake District. In my eyes, the most beautiful place on earth. (See below) I get more excited about this place than I do about food! If you live in the south of England and have never been, quite simply you’ve not lived.
Coniston water is home to a truly heroic, but ultimately fatal story. The story of Donald Campbell who set the high speed record for a boat. He was doing approximately 300mph on his first run. For any speed record you must do the run twice and an average is taken. He turned his boat around, but was too impatient to wait for all of the waters to calm again. Hence doing over 300mph he hit his own wake on the return leg. This flipped the boat upside down and it broke up on impact. Sadly his body was never found. These photos are my own taken last week. People have already said where did I get them. It’s just the way the Lake District looks on a good day. I just turned up and put the sun behind me.
Enough of todays history lesson. I made this dish way back in August. There’s going to be more posts from a long time ago soon as we are just about to embark on a new kitchen. I’ll be cooking the finest meals known to man from my humble little 700w microwave. I’ve not even thought about it yet, so anyone who has been through this torture and has some words of wisdom let me know. All before and after photos will be coming, obviously.
- Veal Chops-1/person
- Miso-1 Tbsp/chop
- Mirin-1 Tbsp/chop
- Aubergine-2 split in half lengthwise
- Garlic-1 tbsp
- Ginger-1 tbsp
- Cumin-1 tbsp
- Coriander-1 Tbsp
- Coriander root-2 Tbsp
- Coriander leaf-1 chopped Tbsp
- Mix the miso and mirin together with a touch of oil if it’s too thick. Rub this into the chops and marinade for 2-24 hours. To cook, you can barbeque it to get a lovely smoky flavour. Or just cook as any chop in a frying/griddle pan. Approximately 3-4 minutes per side.
- For the aubergine caviar. Place the aubergines into some tin foil. Sprinkle with salt and sugar and bake at 200°C Fan for 35-40 minutes until cooked through and caramelised.
- Whilst they are in the oven, soften the onion in some oil with the garlic, ginger, cumin, coriander root and powder. Once the aubergine is cooked, remove the flesh and add to the spices. Use a stick blender to puree everything. Add the coriander leaf and a touch of yoghurt if liked.
- Serve with some steamed rice and bak choi, coated in oyster sauce and sesame oil.