Delicious Recipes and Rhythms: A Culinary Journey
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Chapter 1: The Joy of Cooking with Music
In my recent reflections, I extolled the remarkable work of Meera Sodha featured in The Guardian’s Feast supplement. Now, it’s time to highlight the culinary talents of Ixta Belfrage, who took over for Meera during her break.
One essential aspect of my cooking experience is the incorporation of music. Whether I’m chopping or grating, the right tunes keep me energized. For this particular recipe, I immersed myself in a variety of tracks, ranging from Santana’s "Black Magic Woman" to Chicago’s "25 or 6 to 4," and from Van Morrison’s "Brown Eyed Girl" to Aretha Franklin’s "I Never Loved a Man the Way I Love You."
I hope you find both the recipe and the music as enjoyable as I did!
Aubergines with Lime Yoghurt and Tomato, Cinnamon, and Chilli Oil
Ingredients:
- 3 aubergines, sliced into 2½ cm rounds (800g)
- 3 tbsp light olive oil (or sunflower oil)
- 1 tsp fine salt
- 1 jalapeño, thinly sliced (optional)
- 1 tbsp chives, roughly chopped
For the Lime Yoghurt:
- 350g unsweetened coconut yoghurt
- 1 garlic clove, grated
- Zest of 1 lime (1 tsp), plus lime wedges for serving
- ½ tsp fine salt
For the Chilli Oil:
- 1½ tbsp sesame seeds
- 2 cinnamon sticks, broken
- 1 dried habanero chilli (optional)
- 1 whole star anise
- ½ small onion, finely chopped (40g)
- ½ tsp fine salt
- 6 tbsp light olive oil (or sunflower oil)
- 2 garlic cloves, finely chopped
- 1½ tsp maple syrup
- 1 tsp sweet paprika (not smoked)
- ¾ tsp chipotle flakes
- ¾ tsp pul biber (or Aleppo flakes or gochugaru)
- ½ tsp tomato paste
- 2 ripe tomatoes (300g)
Instructions:
- Preheat the oven to 250C (230C fan)/475F/gas 9+. In a large bowl, combine aubergines with oil and salt, mixing thoroughly. Arrange on a parchment-lined baking tray and roast for 20 minutes. Flip each piece and roast for an additional 10 minutes until golden brown on both sides.
- In a medium bowl, combine all lime yoghurt ingredients and set aside.
- To prepare the chilli oil, toast sesame seeds, cinnamon sticks, habanero, and star anise in a small frying pan over medium heat for four minutes, shaking occasionally until seeds are golden. Transfer seeds to a plate, keeping spices in the pan.
- Add onion, salt, and two tablespoons of oil to the pan, cooking for 3-3.5 minutes until golden. Remove from heat, then stir in remaining oil, garlic, maple syrup, paprika, chipotle, pul biber, and tomato paste.
- Grate tomatoes and let the pulp drain in a sieve for a minute. Mix the drained pulp into the chilli oil over medium heat for two minutes, stirring until the oil turns bright red. Discard the whole spices.
- Roughly crush the sesame seeds in a mortar with a pinch of flaked salt. Combine with the chilli oil.
- Serve by spreading the yoghurt on a platter, topping it with aubergines, drizzling with chilli oil, and garnishing with lime juice, jalapeño, and chives. Serve with lime wedges on the side.
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Chapter 2: Exploring Culinary Arts through Film
The first video, Omnivore — Official Trailer | Apple TV+, offers a glimpse into a world where food plays a vital role in storytelling. This trailer sets the stage for a captivating exploration of culinary culture.
The second video, Michael Pollan: The Omnivore's Dilemma, delves into the complexities of food choices and the impact of our eating habits. Pollan's insights challenge viewers to think critically about what they consume.