Wednesday, November 25, 2009

I cant believe its not chicken, parma


Another dinner party, I had a real hankerin for a parma since Beave tucked into a real one at the Penny Black the other night. Cept this one was special.

The Layers

I used the Frys one, I usually like the Zoglos one the best, but this was really super good. I baked them in the oven, then put them under the grill to make sure they were super crispy.


Slicing the eggplant thickly, salt both sides and leave for 10 minutes, this removes the bitterness. Rinse the salt off, there should be some black/purplely juice that the salt draws out, this is normal. I think fry them in a bit of oil until cooked.


Just steamed some frozen spinach and squeezed the excess water out.


Sliced some mushrooms and cooked in some olive oil with lots of salt and pepper.

Napoli Sauce

3 cloves of garlic minced/sliced/diced whatever
1 small onion, diced
1 tin of diced tomatoes
2 tbsp tomato paste
2 tsp fresh oregano (I roll up my herbs and snip them into strands with a pair of scissors - so easy)
1 bayleaf
2 tbsp fresh basil
salt, to tast
1 small birds eye chilli, sliced
1/4 red wine if you have some hanging around

Saute the onion and garlic until it becomes translucent. Add the basil, oregano and chilli mix for about a minute. Add the tinned tomatoes, paste, bay leaf and red wine, stir to combine. Simmer for about 5 minutes for the flavours to combine. For a parma or pizza sauce, I then whizz this in the food processor until completely combined (dont forget to take out the bay leaf!).

I then topped with cheezly and grilled until it had melted and gone brown.

I serve with sweet chilli chips (I toss frozen chips in a bit of sweet chilli sauce and then bake - it makes the sticky and crispy and a little bit sweet) and dill sour cream.

Dill Tofu Sour Cream

1 packet of japanese tofu
2 tsp of umeboshi vinegar (I cant find this anywhere so I used 1sp of sushi seasoning and 1 tsp of mirin)
1/3 of a tsp of dry mustard (I've also used any kind of mustard lying around)
1/4 tsp minced garlic
1 tsp dried dill
2 tsp of olive oil

Whizz in food processor (I've also used a stick blender with success or blender). Season to taste.

Dessert was the Dark Chocolate Tart with Ginger Cookie crust, clicky clicky. Served with Soyatoo.


  1. You have the best dinner parties!

  2. Wow! That looks FANTASTIC! Bet your dinner guests were IMPRESSED!

  3. yeah I was running like an hour late, so by the time I served everyone just INHALED the food. it was really freakin yummers.


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