NicolaGalloway.com March April 2010

*Eggplant Parmigiano

*Using a Slow Cooker for Roasting Meat


Today is another beautiful day in the top of the south. The sun is shining hot and it is hard to believe it is autumn. As I recently wrote in my column for Wild Tomato magazine this is my favourite season of year. The intensity of summer has passed (well not today) and the days are still warm with fresh nights. It is an abundant time in the garden as tomatoes, capsicums, eggplants, corn, pumpkin, squash and more come to fruition. The preserver is on full-steam-ahead bottling tomatoes and fruit for the winter. The slow cooker is rarely unused as winter stews are cooked and frozen for the cold nights ahead.

A slow cooker is a cook's best friend. I use mine for everything from stews and soups to cakes and puddings. My latest use has been roasting chickens and legs of lamb. It produces quite possibly the best roast lamb I have ever tasted. The meat is raised on a wire rack and the juices collect at the bottom while the slow steady heat cooks the meat to succulent perfection! A slow-cooker instruction booklet (hopefully it wasn't thrown out) will provide directions for the timing. For a small chicken or lamb leg (approx. 1 kg) takes around 3-4 hours on HIGH. Remember do not lift the lid until you absolutely have too. The constant heat is contained in the bowl and escapes once the lid is lifted taking 30 minutes to heat up again!

This newsletter is to cover the next few months as we excitedly await the arrival of our child in early April. My time spent in front of the computer is minimal at present as I am busy with the ‘nesting phase' - cleaning, gardening, preserving and freezing food for winter. I endeavor to continue this monthly newsletter and recipe as we are settle into family life. I appreciate the continued support for my passion of sharing good food and living. As always if you have any recipe requests or garden questions these are always welcomed.

Enjoy the changing autumn leaves!

Nicola

*Read more about time-saving appliances in the kitchen.

For more recipes check out Nelson Marlborough's Wild Tomato magazine

March Issue - Sea Salt - use to enhance the flavour of food and how to make your own iodised salt.
April Issue - Autumn Time - collecting leaves, putting the garden to rest, painting Easter eggs and a recipe for Feijoa Chutney.
*Available from bookstore around the Top of the South (Island, New Zealand).

Eggplant Parmigiano
  • 2 medium eggplants
  • Salt and pepper
  • 8 tablespoons extra-virgin olive oil
  • 3 garlic gloves, chopped
  • 2 x 400 g cans tomatoes
  • 1 teaspoon dried oregano
  • 1 tablespoon chopped fresh basil
  • Approx. 1 cup grated mozzarella or edam cheese
  • Generous handful grated parmesan cheese

Cut the eggplant lengthways into 1 cm strips. Season with salt and pepper. Heat half the olive oil in a frying-pan and fry eggplant in batches until golden on both sides. Arrange in layers in an oiled baking dish.

Heat the remaining oil in the pan. Add the garlic and cook briefly until soft but not coloured. Add the tomatoes and herbs. Cook for 10-15 minutes until thickened and saucy. Season to taste. Alternatively make a batch of Red Tomato Sauce.

Spoon the tomato sauce over the eggplant layers and sprinkle over the cheeses. Bake at 200°C for 20-25 minutes until the eggplant is tender and the cheese golden.

 

Inspirational thought:

Previous Newsletters

June July 2010
*Quick Chilli Beans Read More >

March April 2010
*Eggplant parmigiano and using a Slow Cooker for Roasting Meat Read More >

February 2010
Become a ‘Garden Coach’ & Zucchini and Feta Fritters Read More >