Broccoli and Green Beans with garlic, anchovies and onion 

This recipe brings together a classic combo of flavours. A quick and easy way to add flavour and bite to your greens. This is an excellent accompaniment to grilled steak and roast dinners.  I used special Tricana brand Portuguese anchovies rolled with capers for this version, but just ordinary anchovies will do fine. You can omit the capers, add chilli flakes, or add roasted almond slivers, and/or finish with lemon zest. Any or all of these additions would be just as delicious and quick! 

Prep time: 15 minutes  Cooking time: 8-10 minutes

Ingredients:
200g green beans (top and tailed)
250g broccoli florets
8-10 anchovies
2 teaspoons capers(optional)
1/2 onion sliced thinly
2 cloves garlic crushed
1 tablespoon olive oil
Ground Black pepper 
Parsley to garnish 

Method:

Steam or microwave beans and broccoli until just tender (al dente) – should be bright green! Set aside.
Slice onion thinly
Crush garlic
Heat olive oil in pan, then add onions and cook over medium heat until translucent, add garlic and heat through until fragrant, add anchovies (and capers if using) and mix through onion garlic mixture until some of the anchovies “dissolve”.


Add broccoli and beans to pan and heat, turning to coat vegetables in onion mixture and allow flavours to meld with vegetables.


Sprinkle with chopped parsley and serve warm as a side dish.

Roasted eggplant with cummin and yoghurt

This is a delicious accompaniment served with Indian curries but just as good with roast meats like the Pulled pork or served as a dip.

Roasting the eggplant first gives it a lovely texture and a smoky flavour and the cummin and mustard seeds add spice and crunch.

Prep time: 5 minutes Cooking time:60 minutes
Ingredients
1 large eggplant
1/2 brown onion thinly sliced
1 clove garlic minced
1/2 teaspoon cummin powder
1 teaspoon cummin seeds
1/2 teaspoon black mustard seeds
1/2 cup plain yoghurt
Handful curry leaves(optional)
1.5 tablespoons olive oil
Salt to taste

Method
Heat oven to 180 degrees celcius
Prick eggplant deeply in a few spots on each side with a fork or small knife to allow steam to escape. (This is important to avoid eggplant explosion in oven!)
Roast eggplant for 45-50 minutes, rotating 3 or 4 times to allow for even cooking. Don’t worry if skin blackens or burns.
Remove eggplant from oven and place immediately in a plastic bag and tie/seal. Leave for 5-10 minutes. The steam created will loosen the skin as eggplant cools.

Roasted eggplant cooling in plastic bag
Roasted eggplant cooling in plastic bag

Remove eggplant from bag, cut off ends, then “peel” the skin off.

Peel skin off the roasted eggplant
Peel skin off the roasted eggplant

Chop/dice eggplant finely on large chopping board to save as much of the juices

Roasted eggplant, peeled and diced
Roasted eggplant, peeled and diced

Heat oil in a non-stick frying pan over medium heat.
Add cummin seeds, mustard seeds and curry leaves and fry until fragrant but take care not to burn
Add onions and garlic, cook for 5 minutes or so until transparent and slightly caramelised
Add diced eggplant and juices, cummin powder and cook for 5 minutes, stirring from time to time
When eggplant and onion mixture is thoroughly “melded” and heated through, take off heat and add the yoghurt
Mix through while off the heat which stops yoghurt curdling, then return to medium heat and allow to reheat. (About 3 minutes)
Serves 4-6 as a side or dip