Congratulations to Terry Jones, Nicole M & Jason Bertovic you have all won a signed copy of Karen Martini’s brand new cookbook ‘Everyday’ thanks to Shearer’s Bookshop and Pan Macmillan!
Make sure you check your email so we can arrange the delivery of your prize.
Thank you to everyone who took the time to enter the competition, it was a very pick the winners! To show our gratitude for all the wonderful entries here is another great recipe from Karen’s new book. Enjoy!
Karen Martini’s Ocean Trout with smoky eggplant & minted walnut salad
2 large eggplants
salt flakes and freshly ground
2 tablespoons plain yoghurt
2 tablespoons tahini
1 garlic clove, finely grated
juice of of 1/23 lemon
2 1/2 tablespoons extra virgin olive oil
trout escalopes cut on an angle, about 150 g each
MINTED WALNUT SALAD
4 spring onions, thinly sliced
100 g walnuts, toasted and chopped
75 g frozen peas
6 mint sprigs, leaves picked and
1/4 teaspoon dried chilli flakes
1 tablespoon red wine vinegar
juice of of 1/2 lemon
4 tablespoons extra virgin olive oil
Preheat the oven to
180°C fan-forced (200°C conventional).
Turn your largest burner on high – if you have induction use a griddle online casino plate – and rest your eggplants directly on the flames, rotating every 3 minutes until all sides are blackened. It should take about 9 minutes.
If you have no direct flame or griddle plate, you can prick the eggplants and roast them in the oven for 45 minutes, which will give you the desired consistency but not the smoky flavour.
Place the eggplants on a baking tray and bake in the oven for 10 minutes. Set aside to cool.
Cut each eggplant down the middle and scoop out the so. flesh, leaving the black shell behind. Chop the flesh to make a chunky paste, put into a bowl and season.
Mix in the yoghurt, tahini, garlic, lemon juice and half the oil. Set aside while you make the salad.
the salad ingredients in a large bowl and leave to marinate while you cook the trout.
Season and cover the ocean trout escalopes well with the remaining oil.
Heat a large heavy-based frying pan over high heat for 4 minutes, place the trout on it and sear for 1 minute, then turn and sear on the other side for another minute.
Put the trout on a serving plate, spoon on some eggplant and scatter over the minted walnut salad.
This recipe also works perfectly with salmon.
‘Everyday’ by Karen Martini is published by Plum, RRP $39.99.