Roast Aubergine with miso dressing

A great little dressing that would work well with a variety of veg and fish, here I've made it with roast aubergine as I seem to always have several in the fridge! It would work well with sprouted broccoli, pan fried salmon and a generous sprinkling of chopped chili.

4 aubergines
10 radishes

2 spring onions finely chopped
3 tbsp of chopped coriander
3 tbsp of toasted sesame seeds
a handful or rocket leaves
olive oil to drizzle

Miso dressing
3 tbsp of organic white miso paste
a knob of ginger
1 clove of garlic crushed
1 tbsp of good quality honey
3 tbsp of hot water ( or enough to loosen the paste to dressing/dipping consistency)

1. First of all pre heat your oven to 190 oc.

2. Cut your aubergines, I like mine in thick wedges, but whatever floats your boat. Aim for firm aubergines,  rather than the horrible spongy ones ( I keep those to bulk out tomato sauces).

3. In a large bowl, add your aubergine and toss in a little olive oil.

4. Place on a large baking tray, trying not to over crowd as your aubergine will steam rather than char slightly. ( This gives a better flavour and works a treat on aubergine).

5. Cook until soft and golden brown and charred in bits, around 30 mins  depending on the size you've chopped your aubergine.

6.  Meanwhile prepare all your other ingredients, ( coriander., toasted sesame seeds, spring onion and chopped radish) and set aside.

7. To make your dressing combine the miso paste, honey, garlic and ginger in a bowl, add some hot water to get a consistency that works best for you. Taste for flavour, adding more ginger and garlic if needed.

8. Pour into a bowl and set aside

9. When you aubergine is cooked add some seasoning and then add the coriander, toasted sesame, radish and spring onions as well as a handful of rocket leaves.

10. Pile onto plates and serve with the dressing drizzled on top or in a bowl.

Chocolate mousse, salted macademia brittle

An easy peasy seriously chocolate mousse…OH LA LA! Omit the brittle for a healthier option and serve with seasonal fruit. I'd be thinking Roast fig and toasted flaked almonds at this time of year.


Ingredients

Chocolate Mousse
Serves 6

170g good quality dark chocolate minimum 70% (I use Green and Blacks)
7 free range egg whites
1/4tsp lemon juice
40g caster sugar

Macadamia nut brittle
150g caster sugar
80g of macadamia nuts
a pinch of sea salt


1. Melt the chocolate in a heatproof bowl, set over a saucepan of simmering water

2. Whisk the egg whites and lemon juice in a large clean bowl until they form soft peaks, add the sugar at this stage and continue to whisk until they form stiff peaks.

3. When the chocolate has melted remove the bowl from the heat, and vigorously whisk in one third of the egg white, until thick and well combined.

4. Now gently fold through the remaining egg white, until completely incorporated, trying best not to knock out any air.

5. Place into ramekins, tea cups or whatever you have available and chill for 2 hours or until set.

6. For the nut brittle, gently toast your nuts in the oven at 170 oc for 10 mins or until golden brown. Set aside to cool. Add a pitch of sea salt and roughly chop.

7. Have a baking tray ready lined with baking parchment as you make your caramel.

8. Place your caster sugar in a pan over a low heat and let it slowly melt, don't be tempted to poke and prod it! Turn up the heat slightly and allow the sugar to turn into a golden caramel.

9 Add the chopped nuts, toss in the caramel quickly, and quickly pour out onto your baking tray and allow to set. When ready to serve chop up into chunks or blitz and place onto of your mousse. Simple!