Artichokes With Tarragon Mayo, Aubergine Ravioli, Fish Goujons With Home Made Ketchup

I just made Banoffee Pie and to be pretty honest, I have no real desire to be hammering away here, talking rubbish. I would rather be face down in the tray of Banoffee - a bit like Al Pacino in Scarface, you know the scene towards the end?? Anyway, after two helpings, then seconds....I can safely say that I still want more. And what has all this toffee-Banoffee talk got to do with Artichokes or this weeks Tapas Friday blog entry which again happened on a Saturday? Nothing at all, as per usual.

Artichokes with Tarragon Mayo

Ingredients:
3x artichokes; 2x egg yolks; 1tsp of Dijon mustard; some white wine vinegar, tarragon, rapeseed oil

Have a pot with water and squeezed lemon juice ready. Break off the stems of the artichokes and discard. With a sharp knife, slice the ends of the outer leaves moving the artichoke at an angle. reading back over this it makes no sense. What you want to do is just slice the leaves at the base so they fall off and you don't lose all of the flesh. I guess you can tear them off and trim with a smaller knife. Once done, cut the top of the artichoke off and put into the lemony water. Next, boil some salted water and give it a good squeeze of lemon. Add the 'chokes and cook till a knife meets no resistance - but don't over cook. Remove the pan from the heat and allow to cool, leaving the 'chokes in the water. When hot enough to handle, remove, and slice in half. Remove the choke and discard. Slice the Artichokes into half again.

Next make your mayo by beating the egg, mustard, vinegar and salt together. Slowly add the oil, whisking all the time until you get to a thick consistency. Add a lot of chopped fresh tarragon and season. Perhaps some lemon juice if it's a weekend.

Now, re-heat your Artichokes in a pan, by melting a bit of butter - add the chokes and s dash of water, and some pepper, get a nice glaze on the them and serve at once!! THAT IS AN ORDER!

Aubergine Ravioli with Ricotta, Cumin, Almonds & Herbs

Ingredients:
1 aubergine; 200g ricotta; 1tsp cumin, basil & parsley, 25g ground almonds, dried chili flakes.

Thinly slice the aubergine length-ways into an even number of strips. Sprinkle with salt and set aside for 20 mins. Pat dry with kitchen towels and grill on both sides, season well and set aside. Next up, mix the ricotta, herbs and spices and almonds together. Give it a squeeze of lemon juice and season. Taste it and adjust to your liking. I think this dish can take a good bit of salt and pepper but what do I know.

Next, take the smaller strips and fill them with the ricotta mixture. Layer the larger slice on top and press down gently around the filling forming a seal. Repeat with the rest and bake in the oven for 20 mins. Serving drizzled with drool.

Fish Fingery-Goujons with Home Made Ketchup

Ingredients:
4x whitling fillets, skins removed. Flour, beaten egg, Japanese breadcrumbs. 1 tin plum tomatoes, vinegar, sugar, Worcestershire sauce; sugar, cinnamon and nutmeg, s&p

Make the ketchup by adding the tomatoes, vinegar, sugar, Worcestershire sauce and spices to a pain. Bring to a boil, reduce the heat and allow to simmer for ages. Once reduced and at a good consistency, taste and adjust the seasoning and or sugar.

Heat some oil in a pan. Dip the fish into the flour, shake off the excess, then into the egg, then into the breadcrumbs before subjecting them to the pan. Fry until golden brown - then turn and fry until golden brown. remove, drain on kitchen paper and give them a good seasoning of salt before giving them to Miss Salty Squid to photograph. For every three you fry, eat one yourself, sneakily.

Shopping List:
Whiting €3.32
Aubergine €1.00

Ricotta €1.70

Artichokes €4.50

herbs and spices and bits n bobs €4.70

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Total €15.22

Drinks:
Pojega Valploicella Ripasso, 2007, 13%

On the stereo:
Germany Vs Uruguay, Vuvuzelas