Thursday, 29 August 2013

Recipe - Stuffed Turkish Bread

Hey, did I tell you that this blog gets read by people I don't know? Well, at least one person I don't know. I felt like Miley when she'd first been discovered by the Disney channel when I learnt this. (Ooh, topical.) Anyway, I know feel obliged to raise my game and start making things involving quick-cooking, binding and baking. I was going to make some salted caramel brownies for the Explorer's mauly return but then chickened out. I'm also too terrified to search All Recipes (a blog recipe aggregator) for my 'work' in case it's been poorly reviewed from the days when I didn't realise there was a difference between a tablespoon and a dessert spoon and so my recipes are all a bit off. Who actually measures stuff out though? I always just pour in what 'looks right' then adjust to taste. Sometimes, I don't even adjust to taste. I full on guess. What of it? Things usually taste pretty good. Good enough to give the Architects some small Tupperware boxes with leftovers for lunch in them. They seemed pleased but they might've been lying. WE'LL NEVER KNOW. (This picture is really bad as it was taken by candlelight and that's a real shame since it was actually a pretty plate.)
Stuffed Turkish breads 
3 aubergines

Stab each aubergine with a few slits to prevent them collapsing.
Place the aubergine under a hot grill for around half an hour, turning occasionally.
When very soft and crispy, remove from the grill and leave to cool.
Once cool, slice open and remove the flesh. 

1 onion, chopped 
4 garlic, chopped

Sweat the onion and garlic over a medium heat until browning. 
Blend in a mini-food processor.

500g minced lamb

Brown the lamb. Add to the blended onion mixture in a saucepan.

4 tomatoes
2 finger chillies 
Handful of parsley

Blend the tomatoes, chillies and parsley.
Return the tomato mixture and onion mixture to the pan.
Add the grilled aubergine to the pan and season with salt.
(I would've liked to add a little tomato paste but I'd run out.)

2 large Turkish bread
Half red onion, finely sliced
Half green pepper, finely chopped
Parsley, chopped finely 

Cut the rounded ends off the bread, ensuring it's about 5 inches long. (I the rest of the bread as hummus soaker for a starter.)
Cut in half without cutting all the way through to leave a hollow.
Stuff the bread with the lamb mixture (I did a vegetarian one with halloumi as well but I'm not sure how good that was since I'm Bad at Halloumi.) and a few pieces of onion, pepper and a scattering of parsley.
Place in a medium oven (gas mark 6) for about fifteen minutes.

I served this with some balsamic roasted vegetables (you know, sweet potato, courgette, peppers) and a salad of cucumber, parsley, tomatoes and red onion.

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