Don't call me fattee

Fattee is a word often bandied around our house. Mostly because Pete eats absolute shedloads for his slight physique (keen cyclist) and I feel the need to match his appetite (also a cyclist, but I do about 20% of the miles he does).

Fattee is also a favourite leftover and larder meal that usually gets made on day 3 of roast chicken leftovers. The original recipe was from the first Moro cookbook and involves some slightly more lengthy and complicated processes. So this is my lazy cheat's interpretation for when you want to make something nice but don't have time to burn.

What you need (for two portions):
1 tin tomatoes
3 cloves garlic
2 tsp ground cinnamon
1 tsp chilli flakes
1 medium size aubergine
100g long grain or basmati rice
small bunch of flat leaf parsley
2 pita bread
2 tsp pine nuts
150ml greek yoghurt
2 portions leftover roast chicken

You need to do a few things at the same time:
- make the tomato sauce - sizzle 2 finely chopped cloves of garlic and the chilli flakes in olive oil until slightly golden. Add the tin of tomatoes and the cinnamon. Allow to bubble away and thicken up.
- cook the rice, simples.
- cut the aubergine into 1 cm slices, and then in half again. Ideally you'd charr these on a girddle, but frying is fine too.
- toast the pita, then cut into strips
- toast the pine nuts lightly in a dry frying pan
- chop the flat leaf parsley
- mix the yoghurt with a crushed clove of garlic, maybe a little milk to thin, and some salt and pepper

Once those are all ready it's a layering job and you can decide whether you want to layer plates up individually or as a presentation plate. But you start with the scattering the pita bread at the bottom, then top with rice, spreading it out. Then add the chicken and the aubergine, spreading evenly. Then add the tomato sauce and top that with the yoghurt. Finally sprinkle the flat leaf parsley and toasted pine nuts. Then tuck in!



It might seem a little bit of a fiddly recipe, but all the stages are very easy and you can do multiple things all at the same time. The flavours work well - I always love tomato and yoghurt combinations, and there are some nice smoky notes from the toast, pine nuts and the chargrilled aubergine. It's an immensely satisfying dish and still impressive enough for visitors.

Fishy Fridays

As part of my fish odyssey I'm using Fridays' traditional status as Fish Day to expand my skillz with cooking fish. So far that's included fish pie, paella and portuguese shellfish stews (yum). Last Friday I decided to cook tuna steaks in a Moro-esque style.

Tuna steaks in pomegranate with grilled fennel salad

You'll need:
2 tuna steaks
3 tablespoons of pomegranate molasses
olive oil
Salt'n'pepper
teaspoon of cinnamon

2 bulbs of fennel
Bunch of flat leaf parsley
sherry vinegar
Handful of coriander

Mix together the pomegranate molasses, two tablespoons of olive oil and the cinnamon in a bowl before adding the tuna steaks and making sure all sides make contact with the marinade. Let it marinade for a couple of hours if you can, but half an hour will be fine.

Start heating up a griddle pan.

While the tuna is marinading, chop the fennel top-to-bottom and douse in olive oil. When the griddle pan is smokin', throw on the fennel and let it cook til it is becoming translucent and is charred in the right places. Remove from the pan and put in a salad bowl. Mix up a dressing with sherry vinegar, olive oil, salt and pepper and pour over the fennel. Roughly chop some flat leaf parsley and mix into the salad.

Now it's time to cook the tuna. Ensure the griddle pan is still sizzling hot and place the tuna steaks on. Depending on the thickness of the steaks and how you like it, you could cook them for as little as one minute each side.



I served it with fried potatoes and a garlic yoghurt, which worked really well. I love the rich tanginess of the pomegranate molasses combined with the sultry saltiness of the tuna steaks, and the parsley and fennel with their own fragrant notes. It's amazing how a few exciting (but easy enough to find) ingredients can teleport you to Mediterranean holidays, al fresco dining, warm breezes, sea air... Speaking of which, I've just booked my summer holiday - two weeks in Croatia and Bosnia. Mmmmm.

Casa Moro

I was lucky enough to receive Casa Moro for Christmas - it's even more beautiful than the first Moro cookbook, all turquoisey azulejos on the cover, more stories about ingredients and places. There's more of a Spanish leaning in this one, with detailed accounts of the Sams' travels through Andalucia and Morocco.

I tried making their their 'potato cakes stuffed with lamb and pine nuts', which sounded quite like the bombas picanté I enjoyed at Café Andaluz in Edinburgh over Christmas. The recipe involved making an aromatic lamb mince mixture with lovely herbs and toasted pine nuts, which would then be encased in a potato dough and fried. I use the conditional tense because I got flustered and totally screwed up the potato dough. I get stressed about fiddly bits of cooking and try to avoid complex pastry making and other fine-motor-skill-demanding processes. So I turned the dish into a 'middle eastern' Shepherd's Pie by putting the lamb mix in a casserole dish and topping with the potato dough! And it was wonderful - who needs fiddly little balls anyway?!

I served it with my interpretation of a dish I had at Café Andaluz - roasted cubes of parsnip and sweet potato, with chick peas in a yoghurt-tahini-parsley sauce. It was lovely and earthy, tangy, warming.



To make the lamb mixture fry some finely chopped onion in olive oil and butter. Once golden, add 300g lamb mince, a teaspoon of ground cinnamon, some grated nutmeg, the ground seeds of 3 cardamom pods, 3 ground cloves. Cook for a bit longer before adding some toasted pine nuts, finely chopped parsley, a tablespoon of tomato purée and a splash of water to add moisture. Cook for another few minutes and you have a beautifully fragrant, exotic dish that will transport you far away from this grim British winter.