Page 173 - YC Cooking School

Saucepan

Mixing bowls
Large frying pan
Kitchen spoons

What to do:

1. Preheat your oven to 200 ̊C.
2. Cut the aubergines into large chunky dice, place them in a roasting pan, drizzle them
with a little olive oil and season with salt and freshly ground pepper.
3. Roast the aubergines for approximately 15-20 minutes or until they soften and are
golden brown.

4. Remove the aubergines from the oven and leave to cool.
5. Blanche the tomatoes in boiling water, remove the skins and seeds then chop them
roughly.
6. Dice the onion and celery and roughly chop the garlic.
7. Heat a large frying pan and add the olive oil, followed by the onions, celery and garlic.
Fry until the onions have softened and are translucent.
8. Add the roughly chopped tomatoes and cook until they start to fall apart a little.

9. Then add equal parts of sugar and vinegar and reduce the mixture until most of the
liquid has evaporated and you are left with a ‘chutney-like’ consistency.
10. Remove the tomato mixture from the heat and add the roasted aubergines, olives,
pine nuts and capers.
11. Season with salt and freshly ground pepper to taste.
12. Serve alongside the lamb steaks.

Marinated barbecued lamb steaks

What you’ll need:

Ingredients

4 lamb steaks
2 Tbsp (30ml) olive oil
10g rosemary, roughly chopped
Freshly ground pepper
1 whole lemon, chopped

4 cloves of garlic, bruised
Salt

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