South Indian Mussel Pot
1 white onion, cubed
1 red chilli
2 cloves garlic, crushed
1 piece tumeric root, grated
1 can coconut cream
1 tbsp Indian spice rub
1 handful coriander leaf
1 tbsp fish stock
Heat the aromatics in a big pot.
Add the mussels with fish stock and cook until opened. Add coconut cream and extra hot water.
To serve: sprinkle with coriander.
Aubergine Burgers On Charcoal Buns With Soy-Glazed Green Bean Fries
2 3cm-thick slices of aubergine
1 tsp blonde miso with 1 tsp of water to thin the paste down
1 baby pak choi, sliced in half
2 tbsp kewpie mayonnaise
2 slices fiora di latte
2 charcoal burger buns
1 tbsp sesame oil
20 green beans
1 clove garlic, sliced
1 tsp soy sauce, to taste
Honey, to taste
Turn on the grill function in your oven.
Apply the miso to the aubergine slices. Heat the sesame oil in a frying pan until medium hot. Place the aubergine onto the hot pan and allow to caramelise on both sides.
Cut the burger buns in half, toast in a frying pan and set aside. Slice the pak choi in half. Place the flat side into a hot pan with a splash of sesame oil, allow to char slightly. The top of the pak choi should be softened.
Place the rounds of aubergine onto an oven proof tray, then place the cheese on top and grill until the cheese is bubbly and melted.
In the same frying pan, heat a splash more sesame seed oil. Toss the green beans through until half cooked. Add the garlic and allow to soften but not brown. Add the soy sauce and the honey.
To serve: arrange the bottom piece of the charcoal bun on a plate. Top with kewpie mayo and the aubergine patty. Serve with green beans and more mayo, if desired.