Poor Man’s Caviar

Food, Healthy Eating. Mediterranean diet, Vegetarian food, Salads, Low fodmap diet

Well, here I am again. Another month has whizzed by & August is upon us. At TRUFFLEicious, the hot weather has me thinking about salads, this month my thoughts turned to Caviar. Not the expensive Sturgeons roe, type of Caviar – although, that would be nice – but Poor Man’s Caviar.

Food, Tappa's, Home made Caviar, Aubergines, Olives
A great addition to some Tappa’s on a Summer Evening

Aubergines -Also known as Egg Plant & Poor man’s meat, because you can cut them into thick meaty slices- are cheap at this time of the year, especially if you frequent your local market. I mozy on over to Chippenham on a Saturday morning & fill my bags to the brim, with lovely fresh fruit & vegetables. I’m the sort of shopper who buys what’s cheap & seasonal & decide what to make with it, when I get home. Yes, you’ve guessed it. three large shiny, purple, black Aubergines were to become my Poor Man’s Caviar.

You can adapt the recipe below, to suit your personal taste, by adding different, herbs & spices, more or less garlic, seeds, small additions of other veg, – beetroot is nice as it gives it a beautiful pink colour & an earthy undertone.

Mediterranean Vegetables, Salads, Aubergines, Olive oil, Healthy Food
Roasted Aubergine. The vital ingredient.

POOR MAN’S CAVIAR.  Serves 6. GF/ DF/ V/ Vegan/ Low Fodmap

Oven Temp 180c 350f Gas Mk 4

Ingredients:

3. Large Aubergines

2. Lemon’s (juiced)

1. Fresh Chilli. Deseeded & chopped

3. Cloves Garlic, crushed

150 ml Olive Oil

Seasoning

Herbs of choice. I used Marjoram & Lemon Balm.

METHOD

Pre-heat the oven, place the Aubergines on a large baking tray & roast for about 40mins, until tender. Remove from the oven, allow to cool & remove the skin.

Place the Aubergine pulp in a sieve & squeeze until the bitter juices are removed.

Place the pulp in a food processor, along with the garlic, chilli, & herbs. Pulse, until a smooth puree forms.

While the motor is still running, gradually dribble in the lemon juice & olive oil.

Adjust the seasonings to your liking. If you like it thicker add less oil.

I particularly like this spread on bread, in place of butter, in a sandwich. Or served with home made potato crackers to go with a large G&T.


DITCH THOSE BAGGED SUPERMARKET SALADS.

salads, grated salads, mixed salads, shredded salads, vegetables
Healthy mixed salad at a fraction of the price.

While you are at the Veggie Stall, purchase some, carrots, beetroot, celery, etc & make your own salads. All you need is the grating disc on the food processor or a hand grater, for individual amounts. Not only will you save yourself, oodles of cash, veg start to loose their nutrients when they are chopped, so you can save on the vitamin pills as well.

If you find you haven’t the time to make on a daily basis, line a glass bowl with kitchen roll add the shredded salad & cover with more kitchen roll, kept in the salad drawer at the bottom of the fridge, it will last for several day.

Just think. You won’t have that smelly, slimy plastic bag in the fridge to throw away!!!!

Until next time.

 

 

Published by Truffleicious.org

TRUFFLEicious was an independent business based at Great Chalfield, Wiltshire, in a stable we converted into a 5* hygiene registered kitchen, within the grounds of Great Chalfield Manor. Wiltshire In January 2019 I moved to Appledore, North Devon, UK, where as well as cooking I have also built & maintain a local food & drink blog web site for small businesses & visitors alike. My new site www.northdevondoes.com is a non-profit website. Having worked as a cook for more than 40 years mainly in private family houses for Polo functions and at Harrods. “My aim is to supply & blog about the benefits of 100% Homemade foods made from my own original recipes and containing fresh, natural, local ingredients, which contain NO nasties”. Visit my website: www.truffleicious.org I have wealth of experience behind me, encompassing a broad range of cookery techniques & original own recipes. www.truffleicious.org I also write a blog, giving recipes, cookery tips & dealing with what to do with your leftovers & also food & nutrition blog (Low FodMap Diet) "Paws for Thought" www.truffleicious.blog I was invited to The Great British Food Festival, Bowood House, Nr Calne, Wiltshire on August Bank Holiday Monday 2017 where I gave a cookery demonstration on Gluten Free Cakes. Media Interviews: BBC Radio Wiltshire Graham Rogers Morning Show. Love your leftovers 26.12.18 BBC Radio Wiltshire. The Social. Sue Kinnear & Tim Weaks 17.12.2018 BBC Radio Wiltshire. GBBO Tech Challenge. Rachel Houghton morning Show 27.11.18 I will also be on the Sue Davis show, BBC Radio Wiltshire, for 6 weeks in October 2017 sharing my recipes on food leftovers. The Marie Lennon Morning Show. BBC Radio Wiltshire. Tues 12th December 2017 talking about making chocolate Truffles for Christmas. Chatting with Holly Rattley about my blog www.truffleicious.blog in the Kitchen at BBC Radio Wiltshire on Thursday 28th December 2017 & demonstrating what to do with those Christmas leftovers. BBC Wiltshire also featured me on "The Social" with Sue Kinnear & Tim Weeks in Dec 2018 chatting about building my websites & social media. TRUFFLEicious/FoodiesDevon is registered as a food business with Torridge Council & our Scores on the Doors are 5*. We hold current public & product liability insurance & Food Hygiene Certificate. I am an avid user of social media & you can follow me any FB, five accounts, twitter five accounts, Instagram, four accounts. View my profile on LinkedIn.

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