parm it

Eggplant and Chicken Parmigiana

serves 8-10

INGREDIENTS

For the eggplant parm:

1 large eggplant, sliced lengthwise 1/4" thick
kosher salt

1/4 cup chopped basil and parsley

1 cup shredded mozzarella (or 4 oz thinly sliced buffalo mozzarella)
extra basil for garnish

For the chicken parm:

1 1/2 lbs chicken cutlets (12-16 pieces)
kosher salt and ground pepper

1 cup shredded mozzarella
chopped parsley for garnish

For the breading station:

1 cup flour
3 eggs beaten with 1 tsp of water
2 1/2 cups panko bread crumbs
1 tsp garlic powder
1 tsp dried oregano
1 cup freshly grated parmesan, plus more for serving

For frying and assembly: 

grapeseed or canola oil for frying

4 cups marinara, heated

METHOD:
1. Season eggplant with salt and place in a single layer on a baking sheet lined with paper towels. Top with another layer of paper towels and eggplant. Repeat as needed. Top with paper towel and another baking sheet, weighing it down with a heavy pot. Let eggplant sit for 45-60 minutes to release its liquid.

2. Preheat oven to 350F (180C).

3. Prepare 3 large shallow bowls for the breading station:
    - flour   
    - beaten eggs, water
    - panko, garlic, oregano, parmesan
     
4. Coat eggplant in flour, shaking off excess. Dip into egg mixture and then panko mixture. Set aside on a plate.

5. In a wide deep pan over medium high heat, add 1/4 inch oil. When pan is hot, but not smoking add eggplant. Careful not to crowd the pan and work in batches. Cook until golden brown, about 2 minutes per side. Transfer to a paper lined plate to drain. Press immediately with more paper towel to absorb extra oil.

6. Combine basil, parsley and 1 cup of mozzarella, set aside. In a small square baking dish, add 1/2 cup of marinara, place 1 layer of eggplant (you may have to cut eggplant to fit) and top with 1/3 cup of cheese mixture. Repeat layers like a lasagne. Cover with foil and bake for 40-45 minutes until eggplant is custardy.

7. While eggplant is baking, make the chicken parm. Season chicken and coat each piece in flour, shaking off excess. Dip into egg mixture and then panko mixture. Set aside on a plate.

8. Wipe clean any eggplant residue from the frying pan. Heat another 1/4" oil over medium high heat. When pan is hot, but not smoking add chicken. Careful not to crowd the pan and work in batches. Cook until golden brown, about 2-3 minutes per side. Transfer to a paper lined plate to drain.

9. Once the eggplant is done baking, remove from oven and let rest 20-30 minutes before serving. Garnish with basil and extra parmesan.

10. In a large baking dish, add remaining marinara sauce and place chicken on top. Sprinkle remaining 1 cup of mozzarella over chicken and bake for 10-12 minutes until melty.

11. Garnish with parsley and serve with additional parmesan on the side.

best lemon cake

Lemon Drizzle Traybake (glazed lemon cake)

recipe adapted from Mary Berry

makes one 9 x 9" cake

INGREDIENTS

For the cake:

2 cups self raising flour

2 tsp baking powder

2 sticks (1 cup or 225g) unsalted butter, room temperature

1/2 cup sugar

4 eggs

1/4 cup milk

Zest of 2 lemons

1 tbsp finely chopped lemon verbena/lemon thyme leaves/earl grey tea leaves (optional)

For the glaze:

1/2 cup granulated sugar

Juice of 2 lemons

METHOD:

1. Preheat oven to 350F (180C or 160C fan). Grease your baking pan and line with parchment paper along the bottom and up the sides. Set aside.

2. In a small bowl, whisk together your dry ingredients. Set aside.

3. In the mixing bowl of your stand mixer, cream sugar and butter together on medium for 2 minutes until light and fluffy, scraping down the sides in-between. Add eggs in one time, fully incorporating each one and scraping down the sides.

4. On low speed, add half the flour mixture and mix until just combined. Pour in milk and remaining flower. Mix until just combined, scrapping down the sides. Do not overmix. Use a spatula and pour batter into prepared pan. Tap out any air bubbles and gently level.

4. Bake for 35-40 minutes until the cake has shrunk a little from the sides of the tin and springs back when lightly touched in the centre of the cake. While the cake is baking, make the glaze by mixing together sugar and lemon juice. Set aside.

5. Let cake cool in pan for 5 minutes. Lift out the cake with the parchment paper still attached and place on a wire rack set over a tray (to catch any drips).

6. Spoon the glaze evenly over the cake and leave to set. Do this while the cake is still warm so that the glaze soaks in properly.

7. Let cool completely before transferring cake to a cutting board to cut into squares or slices. Cake can be stored in an airtight container for 3-4 days or frozen for up to a month.

potatoes and cauliflower

Aloo Gobi

serves 4-6 as a side dish

INGREDIENTS:

2-3 tbsp grapeseed oil

1 cauliflower, cut into chunky florets

3-4 potatoes, cut into large cubes

1 onion, chopped

4 garlic cloves, crushed

1 piece of ginger (1-2 inches), finely chopped

1 tbsp cumin

2 tsp ground coriander

2 tsp ground tumeric

1 tsp chili powder

1 tbsp tomato paste

2 tsp garam masala

1-2 cups vegetable stock

coarse salt and pepper

chopped cilantro

METHOD:

1. In a large non-stick pan, heat 1 tbsp grapeseed oil over medium high. Add cauliflower and leave undisturbed for 2-3 minutes. Add the potatoes, sprinkle with some salt and continue to stir-fry until everything is lightly charred, about 3-4 minutes longer. Transfer cauliflower and potatoes to 2 separate plates and set aside.

2. Lower heat to medium and add the rest of the oil and onions. Cook for 5 minutes until golden brown.

3. Add garlic and ginger and continue stirring for 1 minute. Add cumin, coriander, tumeric and chili powder and stir-fry for another minute until fragrant. Add tomato paste and continue stirring for 2 minutes.

4. Add potatoes, garam masala and 1 cup of vegetable stock. Lower heat, cover and let simmer for 10 minutes. Add cauliflower and cook for another 2-3 minutes until vegetables are just tender. Add more stock if the mixture becomes too dry.

5. Season to taste and sprinkle with chopped cilantro before serving.