Saturday Night Supper

I don't like the feeling of deprivation on a Saturday, particularly when Marks and Sparks have been teasing me with their food porn ads. So I always try to make something a bit tasty, regardless of circumstances. You wouldn't believe how little I had to go on...

Serves 2.

To start:   roasted aubergine with garlic yoghurt.

aubergine:

1 medium aubergine
pinch of salt
pepper
2tbsp olive oil
1tbsp lemon juice

garlic yoghurt:

250 ml natural yoghurt
1 clove garlic
1tsp oregano (fresh or dried)


This is a great idea that I got from some family friends. I used aubergine as I got some at the usual spot for 20p, but I think most vegetables would like being done this way.  It's amazing with courgette, especially if you add lemon zest at the end.
Slice up the aubergine thinly and place on greaseproof paper in a roasting tray. Season and coat with the oil. Roast for 15-20 mins at about 180 degrees C.
A good olive oil really makes this. I do as my mother in law taught me and buy supermarket olive oil and mixed olives in brine. Drain the olives and store them in the oil with some dried herbs, seasoning and a little vinegar and lemon juice. It makes the olives taste like fancy deli ones and makes the oil taste like the first-press-incredible.
When the aubergine is cooked, put it on a warm plate and add the lemon juice. Mince the raw garlic and mix it into the yoghurt. Pour over the aubergine, add the oregano and season with black pepper.


Main:   'different' fishcakes with salad

fishcakes:

200g or 1 fillet of of any white fish
parsley or other herb
lemon juice
1 egg to bind
1tsp ground or fresh ginger
1/4 tsp cayenne pepper
salt and black pepper, to taste
parsley, or other herb
100g breadcrumbs



These fishcakes are 'different' because I didn't have any potatoes. I did however have some turnip left over from the curry so thought I would give it a go. I will try most things once! 

Boil the turnip till its soft then drain and mash. While the turnip is boiling, poach the fish either from fresh, or in my case, frozen. Flake the fish into the mashed turnip, season and mix with the ginger, lemon, parsley and cayenne powder. When the mixture is cool enough to handle, mix with half the egg and make into 4 patties. Dust the patties with flour, coat with the remaining egg and roll in the breadcrumbs.
Bake the fish cakes for 20 minutes at 200 degrees.

Tip: Instead of buying breadcrumbs, make them by blending stale bread and store in the freezer.To defrost, toast in a frying pan for a couple of minutes until all the moisture is gone.

Make up the salad as you fancy- I like a green salad with tomato ad red onion on the side and dress with olive oil, vinegar, lemon mustard and a little honey.

Have with chilli jam: http://www.nigella.com/recipes/view/chilli-jam-2692 and a nice, cool  glass of the white stuff.

As usual, serve it all up and stuff in your face.