HARBINGERS OF SPRING

Press, Volume CX, Issue 32450, 10 November 1970, Page 5

HARBINGERS OF SPRING

(By

CELIA TIMMS)

“A host of golden daffodils” is not the only harbinger of spring. On the culinary scene spring brings us asparagus and egg plants along with several other vegetables, absent and sorely missed during their winter hibernation. Fresh asparagus is one of those special additions to the menu. It can be extremely versatile and yet it remains in the “glamour” section of foods. Aubergine, or eggplant, also presents many possibilities for changes in the family menu, all of which are well worth a trial. Both of these vegetables are unique in flavour, and both combine remarkably well with other foods to provide that “different” dish.

WAYS WITH EGGPLANTS The eggplant presents an excellent method for using left-over foods. It makes a very good “case” in which can be served almost any combination of foods—meat, fish, poultry —and the combination of eggplant pulp with any of these is a distinct success.

Here are two suggestions for eggplant fillings, each recipe being sufficient for four persons: You will need: 4 medium eggplants 1 cup chopped cooked meat 1 cup tomato puree

Pepper Salt Paprika Dried breadcrumbs Butter Grated cheese (optional) Method: Slice the top from each eggplant and scoop out the pulp. Drop this into a small quantity of boiling salted water and cook until tender. Drain very well, then mash and

combine this with the chopped or minced meat, the tomato puree and seasoning to taste. Fill each eggplant shell and cover top with breadcrumbs, dot with butter and sprinkle with grated cheese. Place in oven at 350 for about 20-30 minutes.

With mushrooms and ham—you need: 4 medium sized eggplants 1 cup sliced mushrooms J cup grated onipn 4 tablespoons butter 1 cup minced cooked ham J teaspoon salt, pepper Parsley Method: Cut slice from the top of each eggplant and scoop out pulp, leaving a shell iin thick. Coarsely chop the pulp and combine it with the sliced raw mushrooms and onion. Melt butter in pan and saute these ingredients for abput 10 minutes. Add the ham and salt and pepper. Combine well and fill each eggplant shell. Bake at 400 for about 15-20 minutes and garnish with parsley before serving. If a thin slice is taken fiom base of each eggplant this will enable it to stand firmly. Eggplant slices also form a good base for a variety of foods such as asparagus, green peas, creamed fish, tuna, salmon, or a combination of left-over meat and vegetable. Eggplant slices —Choose a large eggplant and peel this and cut into slices, crosswise, about one inch in thickness. Place these in a colander over boiling water, cover with lid and steam for about 20 minutes. Season with salt and pepper and a little paprika, then saute for about 2 minutes on each side in butter. They can also be dipped in beaten egg and rolled in dried breadcrumbs before frying. Cover with heated food as suggested above. EGGPLANT FRITTERS For six servings you need: 1 medium eggplant 1 teaspoon vinegar 1 egg . J teaspoon salt 3 tablespoons flour i teaspoon baking powder Oil or fat for frying Method: Peel and slice the eggplant and cook until tender in sufficient boiling salted water to cover, together with the vinegar. Drain very thoroughly and mash. Beat in the egg, salt, -flour and baking powder and drop this batter from a spoon into hot oil or fat. Serve these fritters as an accompaniment to meat.

SCALLOPED For four servings you will need: 1 large qggplant or 2 medium sized 2 tablespoons chopped parsley 1 small onion 3 tablespoons butter i cup breadcrumbs (dry) or, cracker crumbs Salt Paprika 1 cup milk Grated cheese 4 rashers bacon Method: Peel eggplant and cut into dice. Cook in boiling salted water until tender. Drain very thoroughly and sprinkle with the parsley. Grate the onion, and saute this in 1 tablespoon butter until lightly coloured. Combine with the drained eggplant. Melt remainder of butter and stir into it the breadcrumbs or cracker crumbs, stirring until all the butter has been absorbed. Place layers of eggplant and layers of buttered crumbs in a greased ovenproof dish; season with salt and paprika and have the last layer breadcrumbs. Pour over the milk and sprinkle cheese over top. Bake at 375 for half an hour and serve with crisply fried bacon. SOUFFLE For four you need: 2 medium or large eggplants J tablespoon vinegar 3 tablespoons butter 2| tablespoons flour 1 cup milk 2 eggs | cup chopped walnuts Salt' Paprika Nutmeg Method: Cut eggplants in halves and carefully scoop out pulp from each half, leaving a shell about |in thick. Cook pulp in boiling salted water to which the vinegar has been added. When tender drain very thoroughly and mash well. Melt butter in saucepan and stir in flour, stirring until blended, then slowly add milk and continue to stir over heat until thickened. Add the mashed eggplant and cook and stir for another minute or two. Reduce heat and add the beaten egg-yolks. Stir and cook for a' further two or three minutes, sufficient time to allow the yolks to thicken. Add the finely chopped nuts and season to taste with salt, paprika and nutmeg. Allow to cool. Beat egg whites until stiff and carefully fold into mixture. Fill the shells and bake at 325 until the souffle is set (about 30 minutes), standing the filled shells in a baking dish to which a very little water is added to prevent the shells from scorching.

ASPARAGUS AND WHITEBAIT SALAD The following recipe is for four servings. You will need: 1 cup whitebait Mayonnaise or salad dressing 1 tablespoon chopped chives or spring onion 2 teaspoons chopped green pepper Lettuce 20 asparagus tips (cooked or canned) Parsley Method: Cook whitebait in a little butter; drain well and allow to become quite cold. Toss waitebait gently with 1 tablespoon mayonnaise or salad dressing. Add chives and green pepper. Choose a crisp lettuce cup for each serving and in this place a heap of very finely shredded lettuce; cover with mayonnaise and arrange on top 5 asparagus tips as in the spokes of a wheel. Pile whitebait mixture on top and garnish with parsley.