3 Farmer J Recipes To Make At Home
Burnt Aubergine, Tahini + Pistachios Ve / GF / DF
Smoky, nutty, creamy, tangy: this dish somehow manages to be all things at once. We love it as part of a mezze spread, but it holds its own beautifully alongside grilled meat, or with a warm flatbread to scoop it all up. It heroes raw tahini, gets a punch of sweetness from the date molasses, and the raspberries bring a little zingy surprise that absolutely works.
Using tongs, char the aubergine directly over an open flame, gas hob or barbecue for 8-10 minutes, turning now and then until the skin is completely blackened and the inside feels soft and collapsing. No flame? Stick it under a hot grill for 15-20 minutes, turning a few times to get that same char. Once soft, let the aubergine cool in a sieve over a bowl. When it’s cool enough to handle, peel away the skin with your hands or a spoon (don’t worry about a few charred bits, they add flavour). Let the flesh drain for a few more minutes to get rid of the excess moisture.
Transfer the aubergine to a plate, and flatten with the side of a knife. You want a rustic, uneven layer (not too neat). Squeeze over the lemon juice and sprinkle with sea salt. Drizzle over the tahini and follow with the date molasses. Scatter over the pistachios, pomegranate seeds and raspberries (don’t skip them, they cut through the richness beautifully). Dot with the yoghurt (if using) and finish with a glug of olive oil.
Eat with something to mop it up – pitta, flatbread, a spoon – anything goes.
Chermoula Lamb Chops + Mint Yoghurt GF
Juicy, spice-infused lamb chops, grilled to perfection with smoky chermoula, balanced by a cool, creamy mint yoghurt sauce. The deep, fragrant marinade works its way into the meat, while the yoghurt sauce brings a fresh, tangy contrast. This is no-fuss, fire-kissed cooking at its finest.
Place the lamb chops in a bowl and pour over the chermoula marinade, making sure each chop is fully coated. Cover and refrigerate for at least 1-2 hours, or overnight if you’ve planned ahead.
While the lamb is marinating, make the yoghurt sauce. In a small bowl, mix the Greek yoghurt, fresh mint, garlic, lemon juice and olive oil until smooth. Season with salt and pepper, then taste and adjust if needed. Stick it in the fridge until ready to serve, to let the flavours mingle.
If using an oven, preheat it to 220°C fan (240°C/465°F). If using a grill, fire it up to a medium-high heat. If using charcoal, light the coals and let them burn down until they are glowing, with a light layer of ash.
If grilling or barbecuing, brush the grill grates with olive oil to prevent sticking. Remove the lamb from the marinade, letting the excess drip off. Place the chops on the grill and cook for 4-5 minutes on each side for medium-rare, or 6-7 minutes on each side for medium. They should be browned and lightly charred on the outside. To roast in the oven, set a wire rack over a roasting tray, brush with oil and place the chops on top. Roast for 10-12 minutes, turning halfway through, until cooked to your liking.
Once done, let the lamb rest for 5 minutes to keep it juicy. Spread the mint yoghurt sauce on a platter and arrange the chops on top. Scatter over fresh mint leaves and serve with plenty of lemon wedges for an extra tangy hit.
Isle of Wight Harissa Puttanesca V (without anchovies)/ DF
This is all about the tomatoes. Isle of Wight tomatoes bring sun-soaked sweetness, harissa adds a gentle kick, and the briny olives and capers do what they always do best: punch up the flavour. This one’s all about balance. Serve with crusty bread and a chilled glass of something dry and white.
Preheat the oven to 180°C fan (200°C/400°F).
Chuck the quartered tomatoes on a roasting tray, drizzle with a tablespoon of the olive oil, season well and roast for 30 minutes until soft, blistered and caramelised. Once slightly cooled, blitz them in a food processor or blender with all the roasting juices, the chilli flakes, a touch more olive oil and a pinch of salt until smooth. Taste and add more chilli and seasoning if needed. Your roasted tomato passata is now ready.
Heat the remaining 3 tablespoons of olive oil in a large pan over a medium heat. Add the garlic and let it gently sizzle for 1-2 minutes without browning. Stir in the harissa and cook it out for a couple of minutes until it smells great. Add the anchovies (if using) and let them melt into the oil. Add the tomato purée, cook for a minute, then tip in the roasted passata. Stir, bring it to a simmer and let it bubble away for 10-15 minutes.
Now throw in the olives and capers. Taste and season – remember the olives and capers bring salt, so don’t go mad. Simmer for another 5-7 minutes to let it all come together. Finish with lemon zest and a grind of black pepper.
While the sauce is doing its thing, cook your pasta in salted boiling water until al dente. Drain, reserving half a mug of pasta water. Toss the pasta straight into the sauce and loosen with a splash of the pasta water if needed. Stir well so it’s all coated and glossy.
Serve with a scatter of oregano or basil and a final drizzle of good olive oil.
Recipes courtesy of Farmer J – available to buy here.
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