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When I visited Kurdistan and Lebanon last month, I was overwhelmed with their culture and their great tasting food. That is why in this month’s issue I wanted to give you an insight to some of the most delicious and up-lifting recipes I tried all the way from the Middle East, with cook Kazal Kafoor speaking about the culture’s traditions and values (see page 6). In this issue you will find information about our favourite spices and their benefits as told by spice fanatic Savannah Mufti as our ‘favourite of the month’ theme continues, along with practical tips on shopping for a family wisely by Natasha Hamnett. We also took a trip to the north west to find out what Altrincham Farmers Market think the best vegetable of this month is (see page 5). And as always, turn to page 12 to reveal what my favourite drinks are of the month, perfect for Spring/Summer 2014. I hope you enjoy what we have to offer this month, and we hope to see you again in June for an aubergine Japanese special!
Shelan Kafoor, Editor www.aubergine.co.uk 1
FAVOURITE
Savannah Mufti speaks to us about our favourite spices of the month, their health benefits and some ways to use them.
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ZA’ATAR
ON CINNAM TURMERIC
CARDAMOM SEEDS
CARDAMOM
GREEN CARDAM OM
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DESSERT
* 185g Nice biscuits, crumbed * 2 tsp ground cinnamon * 90g unsalted butter, melted * 2 lemons * 2 eggs, beaten * 2 tbsp corn flower * 2 tbsp caster sugar * 150g fromage frais * 150ml water * 2 tsp icing sugar, to dust
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1. Combine the biscuit crumbs and ground cinnamon with the melted butter in a mixing bowl. 2. Lightly grease a round flan pan with butter and pour in the mix to create the base of the tart. Press down and refrigerate for 1 hour. 3. For the filling, finely grate the rind of 1 lemon and juice the other. Blend the cornflower with water in a saucepan and add in the lemon zest and juice and bring to the boil, stirring constantly. 4. Once thickened, remove from heat and add in caster sugar. Once warmed, stir fromage frais and beaten eggs into the mixture. 5. Allow to cool slightly and pour on top of the biscuit and cinnamon base. 6. Leave to set for 1 hour then dust with icing sugar and ground cinnamon.
MONTHLY MONTHLY
According to a local farmer from Greater Manchester, spinach is great for its nutritional qualities and that is why it is our vegetable of the month. Packed with vitamins A and C, spinach can team with almost anything. Although spinach is all year round, the best is easily obtainable in late spring. Team the spinach with chopped cherry tomatoes, chopped salad onions and thinly sliced courgettes to make a summer spinach salad. add in some black olives, cubed feta cheese and dress with fresh lemon juice for a refreshing zing.
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CULTURAL
Kazal Kafoor talks to us about Middle Eastern cuisine, traditions, and a delicious insight of what countries within the region have to offer.
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uisine in the Middle East is diverse; some dishes are specific to one country, while others are popular throughout the region. Full of flavour, Middle Eastern food uses aromatic spices such as cumin, turmeric, za’atar, and caraway - these spices are just a few of the many that produce flavours that make their cooking recognisable and unique. As most countries in the Middle East are mostly Islamic, meat such as pork is highly unwelcomed. Lamb, chicken and sometimes beef are the most popular protein sources, while yoghurt, white cheese, lentils, beans and other vegetables are often served
as a main course with rice. Kurdistan born Kazal Kafoor came to Britain in 1978 to study with her fiancé at Aberystwyth University. She has since married and had four children, and has ensured that the culture she grew up with has stayed within her family. Kazal says: “We brought our children up in a different culture to what we were brought up in, so I wanted them to know our traditions through food and they love it.” “Everything I cook I learnt from watching my mother continuously as she cooked, and she did with my grandmother, and her my great grandmother. My daughters watch
TRADITIONAL TURKISH BREAKFAST
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me now and sometimes cook for the family but moan that it hasn’t got my touch, I tell them they will perfect it in time.” Our journey through the Middle East starts with a traditional breakfast from Turkey. Kazal says: “Fresh bread, loose leaf tea, olives, cheese and fresh salad are always on the table alongside fresh yoghurt and boiled or poached eggs. We get a good taste of each item and it keeps hunger away until the early evening.” “Having a meze is a big part of our culture. Mostly we have them before the main meal when we have guests, they are like starters but with a wider variety of choices all set on the dining table, a bit like tapas.” “We have loads of different food, some heavy which are not best suited for the summer, especially there where the heat is scorching. I am sure I can speak for the whole of the Middle East when I say we love chickpeas, olives and hummus, and we can enjoy that no matter the weather. The dishes I have made today are typically what we enjoy during the season.” Over the next few pages you will see a selection of delicious meals from different countries within the region, perfect for summer dining.
CULTURAL AUBERGINE AND CHICK PEA SALAD
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CULTURAL KURDISH LAMB BURGERS
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KAZAL
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CULTURAL
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SPICED LENTIL SOUP
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MONEY
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he price of food has been in the news for a few years now and the topic doesn’t seem to be shifting. Nobody wants to willingly pay over the odds, though we have seen the results of food being too cheap does horsemeat ring a bell? According to consumer group ‘Which?’ 29% of 2,028 surveyed said they were struggling to feed themselves or their family. Natasha Hamnett is a mother of two children both under two, and a newlywed. She gave up her job shortly after the birth of her first and became adamant that the tight recession would not have an impact on her or her new family’s lives. “With just my husband working now, we have had to tighten our spending with almost everything,
but we still enjoy life as it was before” Natasha explains. “Since having a family I now use frozen vegetables in my dishes as it is a quick and easy method to use and a lot cheaper in the sense that you can use what you can and save the rest for another time, something I hadn’t previously considered.” “When cooking, I buy cheaper joints of meat such as beef of brisket or a shoulder of lamb that can be used in a roast, using the leftovers to make a pie, pasta or risotto for the next two days, depending on how much we have left.” “I often use vegetables such as mushrooms, carrots, peppers and lentils to bulk out dishes, meaning that there are hidden vitamins for the children, and my fussy eating
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husband, as well as using less or no meat which in itself is a much cheaper way to cook.” NATASHA’S TOP TIPS
* Plan every meal so that food isn’t wasted and only buy what is needed. * Bogof is only a bargain when you can actually use the ingredients. “I have been guilty of buying reduced items but end up throwing them away because it eventually went to no use.” * Buy eggs from farms. Happy hens equal better quality and tasting eggs. “They are also cheaper to buy and are great for baking, creating snacks for the children, which are a lot healthier than buying from the shops, which could be full of additives.”
MONEY
full page pic of tasha
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DRINKS
Like every month at aubergine, Shelan Kafoor shares with you her most enticing drinks. This month: fresh and healthy summer drinks with a kick.
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