With the Election approaching, yesterday saw the launch of the UKIP party manifesto, and I have to say there’s a gaping erratum in policy. Nige is suggesting there are way too many foreigners in the UK, although surely there are far more overseas?
Without other nations input, the kitchen would be a very dull place so in celebration, today’s recipe is an aubergine, mozzarella and pesto schnitzel.
First make the pesto by mixing chopped basil, toasted pine nuts, parmesan, garlic and olive oil; set aside.
Cut 6 slices lengthways from an aubergine to the thickness of a pound coin, and griddle. When cooled down (on a wire rack), coat in flour, then egg wash and finally the toasted breadcrumbs. Place the first Aubergine strip on a work surface; add a layer of pesto, and then mozzarella. Repeat and top with the final aubergine strip. Press down hard and bake in a pre-heated oven at 160oC for 20 minutes.
Garnish the dish with a sauce made by frying off diced onion, diced garlic, and then adding a bay leaf, 200ml of white wine. When cooked down (reduced) by 1/3 add 200ml of double cream and 20g of grated horseradish. Again cook down (reduce) until thick and creamy, removing the bay leaf before serving.
Later on tonight, five opposition parties go head to head on BBC1. Rather odd that The DUP who had 8 seats in the previous parliament have been left out, whilst the Green Party who seem less credible then a chocolate fire brigade once again have a voice in what looks like being nothing more then a mass debate.
Aubergine, Mozzarella and Pesto Schnitzel
1 X Aubergine
100g sliced Mozzarella
For the Pesto:
1 Small hand full of sliced basil
20g toasted pine nuts
20g fresh parmesan
1 clove garlic finely diced
20 ml extra virgin olive oil
1 whole egg mixed in a bowl
80g plain flour in a separate bowl
200g toasted bread crumbsin yet another bowl
For horseradish sauce:
1x diced onion
1x diced clove garlic
1 bay leaf
200ml white wine
200ml double cream
30g fresh grated horseradish