Monday, September 22, 2014

EAT: Fennel, Eggplant, Pumpkin Tagine

Firstly, we don't actually own a tagine.

Secondly, fennel and eggplant are not vegetables we know what to do with.

To help me get through the week knowing that everyone will be scurvy free I use a fruit and vegetable delivery service.

We get the in season produce rather than selecting what we want to eat, because otherwise I will order the same things every time. This week we had fennel and eggplant that needed to be used and that means I had to think about what to do with them.

I thought really hard about how to cook them.

Then on Saturday morning when I could think no more I had my bright idea.
I told Mr H that we were going to be playing Masterchef for dinner that night and he had two ingredients that he had to use.

He thought about it for 7 seconds. Googled for one second. Played golf for three hours and then cooked this up:


The image is poor, (it's from the SBS website where budgets are low!) but click on it and grab the recipe.

It was fantastic and we will certainly cook it again, it was full of so much flavour. I covered mine in quite a stack of coriander and a little bit of sour cream as I am not quite so good with the tabasco sauce levels that Mr H applied.

Next challenge is bok choy, any ideas? How do you cook your fennel?

3 comments:

  1. It was scrumptious! I'm going to feed it to my kids sans tobasco. I wilt my bok choy and serve it with a medley of stir fried veggies with a poached egg on top. Always a hit with the little people.

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  2. Oh yum! Looks delicious. II love bok choy in a stirfry with ginger, garlic and a dash of soy sauce x

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  3. Looks great. I should think about getting our fruit and veg delivered for some variety.

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