Tag: seasoned flour

Baked Eggplant Sandwiches – Get’em While They’re Room Temp!

I didn’t intend for this baked eggplant sandwich to turn
into yet another Super Bowl party food post, but two bites in and I realized
that’s what may have happened. The reason for this epiphany had nothing to do
with taste or texture, but with temperature. I’d forgotten just how truly
delicious these are served at room temp, which was always how the Italians I
learned this from served it.


Of course, like any normal person faced with a warm, cheese-filled
anything, I ate one as soon as possible, and it was great. Golden-brown and
crisp on the outside, soft and gooey on the inside. However, when I went back
for seconds an hour later, I got to experience these in all their cooled-off
glory.

While not as crispy, they were still crunchy around the
edges and featured an entirely different flavor profile. Hot salami isn’t the
greatest expression of the sausage maker’s art, and you really don’t appreciate
the eggplant’s subtle sweetness playing against the cheese when hot.


I’m not sure exactly why, but Italians seem to have a thing
for room temperature fried foods, especially vegetables. I’ve heard Mario
Batali talk about this before, but there seems to be a long tradition of
letting fried stuff cool down first before eating.



Happily, this practice works
perfectly for entertaining, since you can bake these off ahead of time, and put
them out on a tray anytime. Whether for your Super Bowl party, or not, I hope you give these addictive eggplant sandwiches a try soon. Enjoy!


Ingredients for each eggplant sandwich:
2 thick slices eggplant (Note: some people salt the slices
to draw off liquid, which they say is bitter. I’ve done this for other eggplant
recipes, but not for these sandwiches. With the breading and filling, I
actually think the slight bitterness is an advantage.)
3 thin, small slices of salami
1/2 slice provolone cheese
1 generous tablespoon olive oil, divided
seasoned flour as needed (flour with enough fine salt,
pepper, and cayenne so that it tastes “seasoned” when you dip your finger in
it)
beaten eggs, as needed (2 eggs is enough for about 4
sandwiches)
plain breadcrumbs, as needed
1 tsp very finely grated Parmesan cheese

Hairy Bikers’ steak and ale pie

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

A really easy-to-follow recipe for a delicious and rich steak and ale pie from The Hairy Bikers. You can’t beat good, hearty British grub for a bit of comfort food and Si and Dave don’t disappoint with this famous pie recipe.

That’s goodtoknow

If you’ve got time to make your own puff pastry, here’s the recipe you’ll need for flaky puffy pastry

Ingredients

  • 900g stewing steak, diced
  • 25g flour, plus extra for dusting
  • 100g butter
  • 2 onions roughly chopped
  • 2 cloves of garlic, roughly chopped
  • 2 medium carrots, roughly chopped
  • 150g button mushrooms
  • 2 sprigs fresh thyme
  • 400ml good-quality ale
  • 500ml beef stock
  • Salt and pepper
  • 1 egg, beaten for glazing
  • 300g ready-made rolled puff pastry

Method

  1. Preheat the oven to 220°C/428°F/gas mark 7.
  2. Pour flour into a bowl and season well.
  3. Coat the meat with the seasoned flour.
  4. Heat half the butter in a heated pan and add the meat. Sear all over until golden brown.
  5. Add the vegetables, herbs, ale and stock. Bring to a simmer, then cover with a lid and gently simmer for 1 hr.
  6. When cooked, season, add the remaining butter and pour into an ovenproof serving dish.
  7. Brush the edge of the dish with the beaten egg.
  8. Roll out the pastry using as little flour as possible and place over the dish.
  9. Pinch the edges of the dish so that the pastry will stick to it and trim off any remaining pieces of pastry from around the edge.
  10. Brush the pastry top thoroughly with the remaining beaten egg and place on a baking tray.
  11. Bake in the oven for 20-30 mins until the pastry is golden brown on top.

The Hairy Bikers have created 32 World Cup recipes for npower.com/backthebid

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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