Monday, 16 April 2012

A Portion of Aubergine with a Side Order of National Stilton Week

The great thing about 'National' Weeks is that they help to bring different foods to the forefront and perhaps offer you the opportunity to try something you haven't had for a long time or perhaps even encourage you to try something for the first time.

This week is 'National Stilton Week' here in the UK and there is much promotion for the quintessentially English cheese which is Stilton.  There are many facts that determine whether or not you can call a cheese Stilton, the main one being it must be produced in one of these English counties - Derbyshire, Nottinghamshire or Leicestershire.  See for more information.

This delicious blue cheese really does divide the masses and some people find it a little too strong but I think it's deliciously sharp and can really enhance a meal (as well as being my number one choice for an after-dinner cheeseboard).

As mentioned in my previous blogspot, 'Farmers Market Delights', I wrote about using blue cheese in an aubergine parmigiana recipe and Stilton lends itself perfectly for this.  This recipe serves 1-2 people as a main course and was inspired by Sophie Dahl's recipe featured in her 'Miss Dahl's Voluptuous Delights' cookbook which I have adapted using my own ingredients and incorporating my own taste.

If you're looking to acquaint yourself with Stilton for 'National Stilton Week' this recipe is a great way of doing so, as well as perhaps incorporating it with the increasingly popular campaign of  'Meat Free Mondays'  (!  Whatever your reason for making this, I hope you enjoy it!

Aubergine Parmigiana with Stilton Cheese
1 Large Aubergine, 1 400g Tinned Chopped Tomatoes (good quality), Himalayan Pink Salt, Stilton Cheese (veggie friendly), sprinkle of dried herbs, paprika and brown sugar.
  • Cut the aubergine lengthways, sprinkle with Himalayan Pink Salt and fry in oil until both sides are brown and soft. 
  • In a separate saucepan, heat the tinned tomatoes and add the brown sugar, paprika and herbs.  Mix well.
  • In a greased loaf tin (or any suitable baking tin), make one layer of aubergine slices and then pour a little of the tomato sauce over it.
  • Repeat until all the aubergine slices and tomato sauce have been used up.
  • Crumble some Stilton cheese on the top and then bake in the oven (Gas Mark 4) for about 15-20 minutes or until the Stilton cheese has melted.
  • Serve with crusty bread!
  • NB:  Can be served when tepid or cool and is just as delicious!

No comments:

Post a Comment