Indian Style Pickled Eggplant

From The Green Kitchen iPad app - A perfect condiment to spread on sandwiches as a relish or to accompany grilled meat or fish.

Printable Recipe

Prep time: 10 minutes (plus time to prepare the jars - I ran them through the dishwasher and then allowed the jars to cool - about 1/2 hour)
Cooking time: 30 minutes
Cooling time: at least 20 minutes

Makes 4 (1 cup) jars
If sealed, will keep for weeks in the fridge.  Once opened, probably one week .  A jar, once opened, didn't last that long in our house.

Ingredients:
1/2 cup olive oil
10 cloves garlic, minced
½ tbsp fenugreek seeds
½ tbsp cumin seeds
1 dried red chili, crumbled
½ tsp mustard seeds
8 – 10 curry leaves
1 cup apple cider vinegar
1/3 cup water
1 tbsp salt
1 large eggplant, cut into small cubes (about 8 cups)
2 inches ginger, minced or finely grated
1½ tbsp tumeric
2 fresh green chili, seeded and finely chopped

Directions:

1. Prepare jars - run through dishwasher cycle or boil in large pot of water for 5 minutes or so.  Allow to dry thoroughly and cool before filling.

2. Heat the olive oil in a heavy bottom, 4 quart pot, over medium heat.  Add fenugreek seeds and cumin seeds. Let it cook until golden (about 2 minutes), stirring constantly so they don't burn.  Then add garlic and saute until fragrant (1 minute). When it has turned light brown add dried chili, mustard seeds and curry leaves. Cook, stirring for about 3 minutes.

3. Add vinegar, water and salt, stir around until it starts to boil.  Add eggplant, ginger, tumeric and green chili. Toss well to coat the eggplant.  Let it boil for at least 20 minutes, stirring occasionally so the mixture doesn't stick.  

4. Remove from heat and cool before pouring into prepared glass jars. Store them in the fridge.

David Rocco's Hot, Hot, Hot Chili Pesto

From David Rocco's Made in Italy (and also on his website)

Printable Recipe

Prep time: 5-10 minutes (I split all the chilies and removed the seeds to make it a bit milder)
Makes: David says 2 cups, mine came out to one cup

Ingredients:
1 cup fresh red chili peppers (I removed the seeds to make it milder - still very spicy, so the heat level is up to you)
2 large cloves garlic
1 cup sun dried tomatoes (I roasted my own grape tomatoes cut in half and drizzled with a little olive oil and a grinding of black pepper for at least 6 hours at 225 degrees F/107C.  They should be mostly dry but still a bit chewy)
1 bunch of fresh basil leaves
1/2 cup good quality extra virgin olive oil

Directions:  David uses a mezzaluna.  I opted for a quick blitz in a food processor.  Mine was finer than the photo in the book, but extremely tasty.
1.  Drop the peeled garlic through the feeding tube of the food processor with the motor running.

2. Add the red chili peppers and pulse a few times.  Add the sun dried tomatoes and basil to the bowl and turn the power on while pouring the oil through the feeding tube.  This should only take a few seconds.   You don't want a puree.

3.  Place in a small pickling jar (I filled two 125ml/4.2oz ) that I let sit in boiling water for 5 minutes and then drained.  Top with a little more olive oil if there's room.

This is an awesome condiment with anything.  Last night I served it with Grilled Rosemary & Garlic Flank Steak.  It was so addictive I tossed the Roasted Cauliflower with some too.   Not to mention adding it to the Swiss Chard from the garden as it was sauteing with onions.

Citrus Balsamic Glaze - Great for Scallops, Salmon & Chicken

Citrus Balsamic Glaze
It was great drizzled over seared scallops ( 1-2 minutes per side,seared in a hot pan)
And even more delicious as a marinade and baste for roasted salmon (400°F/200°C on a foil lined rimmed baking sheet for 10-15 minutes, depending on the thickness) and I’m guessing it will equally sing drizzled over grilled chicken.

Printable Recipe

Prep time: 2 minutes
Total Cooking time: 5 minutes

Makes ½ cup of glaze

Ingredients:
½ cup balsamic vinegar
½ cup dry white wine
2 tbsp fresh lemon juice
2 tbsp brown sugar, packed
Freshly ground black pepper

Directions:
1.Add all the ingredients to a small saucepan and bring to a boil. Cook over high heat for a few minutes, until the mixture thickens enough to coat the back of a spoon.

Store covered in the fridge for up to 3 weeks (it lasted 2 meals in my house, but will be made often). Warm slightly before serving (it will actually be almost solid straight from the fridge).