Selwyn Times: December 04, 2019
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SELWYN TIMES Latest Canterbury news at starnews.co.nz<br />
Wednesday <strong>December</strong> 4 <strong>2019</strong> 37<br />
Tasty Bites<br />
Plant-based Middle Eastern flavours<br />
You have to make this dish!<br />
Roast in the oven for about 20- pomegranate molasses and<br />
Eggplant would have to<br />
25min, or until soft and golden. salt and pepper. Pour the<br />
Once cooked, remove from the<br />
be our favourite vegetable.<br />
mixture over the eggplants, and<br />
oven and allow to cool.<br />
generously rub into the eggplants<br />
Slow-roasting eggplant<br />
with your hands. Sprinkle with<br />
in smoked paprika and<br />
some extra salt before placing in<br />
pomegranate molasses<br />
the oven. Bake at 200 deg C. for<br />
makes the flesh deliciously<br />
about 40min.<br />
soft and bursting with Middle<br />
Eastern flavours.<br />
Cauliflower and tahini add<br />
a creamy richness, which is<br />
so delicious with the punchy<br />
vibrant salsa. If you are<br />
serving this as a side dish, we<br />
recommend pairing it with<br />
slow-cooked lamb.<br />
Pomegranate eggplant with<br />
cauliflower tahini puree &<br />
pine nut mint salsa<br />
Serves 2 as a main or 4 as a side<br />
Ingredients<br />
Roast cauliflower + puree<br />
1 head cauliflower<br />
olive oil<br />
sea salt<br />
2 Tbsp tahini<br />
juice of 1 lemon<br />
1 clove garlic, crushed<br />
1 tsp sea salt<br />
Eggplant<br />
2 eggplants<br />
4 Tbsp olive oil<br />
2 tsp ground smoked paprika<br />
2 Tbsp pomegranate molasses<br />
sea salt and pepper<br />
Salsa<br />
2 Tbsp pine nuts, toasted<br />
¼ cup pomegranate seeds<br />
¼ cup green olives, pitted and<br />
roughly chopped<br />
1 Tbsp hemp oil or extra virgin<br />
olive oil<br />
zest and juice of lemon<br />
Get all ‘Christmasy’ with us!<br />
PRE-CHRISTMAS<br />
FUNCTIONS, PARTIES,<br />
WORK BREAK UPS.<br />
CHECK OUT OUR<br />
SET MENUS<br />
AVAILABLE LUNCH & DINNER DAILY<br />
UNTIL 24/12/19 FOR PARTIES OF 10 OR MORE<br />
SORRY, WE ARE CLOSED CHRISTMAS DAY<br />
handful mint leaves, finely<br />
chopped<br />
sea salt<br />
To serve<br />
rocket, tahini, smoked paprika<br />
Directions<br />
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To make the roast cauliflower<br />
Heat oven to 200 deg C.<br />
Finely cut up the cauliflower<br />
and place on a baking tray.<br />
Drizzle with olive oil and salt, and<br />
mix well.<br />
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For the puree<br />
Place ¾ of the roasted<br />
cauliflower in a blender, along<br />
with the tahini, lemon juice,<br />
garlic and sea salt. Blend until it is<br />
a smooth puree. Set aside.<br />
If you like an extra-crispy<br />
cauliflower garnish, return the<br />
remaining roasted cauliflower to<br />
the oven and grill for 4-5min to<br />
make it extra crispy. Alternatively,<br />
leave as is.<br />
For the eggplant<br />
Cut each eggplant in half<br />
lengthways, then criss-cross the<br />
white flesh with a knife. Place<br />
on a baking<br />
tray, skin side<br />
down.<br />
In a cup, mix<br />
together the<br />
olive oil, smoked<br />
paprika,<br />
For the salsa<br />
Combine all of the ingredients<br />
in a bowl. Set aside and allow the<br />
flavours to develop.<br />
To serve<br />
Spoon the cauliflower puree on<br />
to each plate. Place some rocket<br />
on the bottom then add the baked<br />
eggplant on top. Add a generous<br />
spoonful of salsa and a drizzle<br />
of tahini. Lastly, sprinkle over<br />
smoked paprika.<br />
This Week at the Hornby Club<br />
let’s<br />
eat<br />
Check Out<br />
Our Daily<br />
Café Dining<br />
Specials!<br />
The Club Café<br />
is open daily for<br />
Lunch & Dinner<br />
Bring the<br />
whole family!<br />
SUNDAY 8TH & 15TH<br />
www.hornbywmc.co.nz/events<br />
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SATURDAY<br />
21ST DEC, 7.30PM<br />
REMINISCE<br />
HWMC | ph 03 349 9026 | 17 Carmen Rd, Hornby<br />
www.hornbywmc.co.nz | Members, guests & affiliates welcome
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