Recipes: both from ‘Share – Asian inspired dinner party dishes’ by Nisha Parmar
Aubergine Tarte Tatin
Serves 4
Ingredients
1 large or 2 small aubergines (eggplants) 3 tbsp rose harissa
2 tbsp olive oil
1 sheet of ready-rolled puff pastry
Sea salt
1 tbsp runny honey, to serve
For the green tahini sauce
60g (2oz) runny tahini
1 garlic clove, crushed
30g (1oz) coriander (cilantro) or parsley leaves 2 tbsp lemon juice
To garnish
Mint leaves, finely chopped
A few pomegranate seeds (optional)
Method
Cut the aubergines into 2cm (3⁄4-inch) discs (you need about 8 discs in total), rub a little salt over each, then rub the harissa paste all over them, adding 1 tablespoon of the olive oil to help spread it.
Add the remaining oil to a large ovenproof frying pan, about 26cm (10 inches) in diameter and place over a medium heat. Add the aubergine slices in a single layer and cook, turning for about 10 minutes, until slightly browned on both sides and softened slightly. Remove from the heat.
Preheat the oven to 200°C/400°F/gas mark 6.
Lay out the pastry on a flat surface and cut a circle a little larger than the pan, allowing for shrinkage. Carefully drape the pastry over the aubergines, tucking in the edges around the edge. Prick a few holes using a sharp knife, to allow the steam out, and transfer to the oven. Bake for 25–30 minutes, until the pastry has risen and is golden. (You can prepare the tart up to the point it goes in the oven and refrigerate until ready to cook, increasing the baking time by 10 minutes.)
Meanwhile, blitz the ingredients for the green tahini sauce together in a small food processor, adding a splash of water for pouring consistency.
Remove the tart from the oven and leave to stand for 5 minutes. Grab a plate big enough to cover the pan and, taking care to protect your hands from the heat, flip the tart upside down onto the plate.
Drizzle the tart with the honey and green tahini sauce and garnish with mint and pomegranate seeds, if desired.
Beetroot Avocado & Artichoke Salad
Serves 4
Ingredients
90g (31⁄4oz) mixed leaves with rocket (arugula)
2 ready-to-eat cooked beetroot (beets), sliced
1 x 250g (9oz) jar of artichokes
1 large avocado, halved, pitted, peeled and sliced into half-moons 1 red onion, thinly sliced
10 baby plum tomatoes, halved 30g (1oz) mixed seeds
4 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
Method
Arrange the mixed leaves on a platter. Layer over all the vegetables, sprinkle over the seeds and drizzle over the olive oil and balsamic vinegar.
GUEST BIO:
Nisha Parmar rose to culinary fame on BBC’s MasterChef UK in 2018, where she was
runner up. She was celebrated for her signature presentatioin style, authentic family
recipes, and travel-inspired Asian cuisine.
A few years on, Nisha has transformed her lifelong passion for homemade food into a
successful cooking career. When she’s not taking care of her two boys, Nisha is a
Private Chef, food writer, restaurant consultant and content creator.
Following her MasterChef success, Nisha has become one of the most popular names
in celebrity dining experiences . Her culinary expertise has attracted a range of A-list
clients, from premier footballers to UK pop icons. Names such as Joe Wicks, John Terry,
Ellie Goulding, Peter Andre, Amanda Holden & Alesha Dixon to name drop a few!
Nisha has showcased her menus in grand venues and special events such as The
Unicef Soccer Aid Gala at The Science Museum in London and most recently at St
Paul’s Cathedral for MS Society. Nisha’s recent Diwali advert for Sainsburys has been
one of the most successful ethnic campaigns for the well known supermarket.
Head over to Nisha’s Instagram page to learn some new dishes, tips and tricks. During
the pandemic, she created over 100 recipe videos to help people at home cook simple
food with restaurant wow factor. Also enjoy the delicious delights enjoyed by some
famous faces. You will also find lots of travel inspiration guides based on her holidays
which have a foodie focus.
Nisha’s debut cookbook ‘SHARE’ – Asian Dinner Party Dishes was published March
2024 by Penguin Random House.
GUEST SOCIALS
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website : https://www.nishaparmar.co.uk/
book: https://amzn.eu/d/7XUX1OD
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1 Comment
If you have joint pain and inflammation or know that you're gluten sensitive or have any other autoimmune condition, I suggest cutting out all grains and dairy.
If this isn't enough, nightshade plants, especially raw, are extremely inflammatory!
And eat fruit by itself before or away from starches, fat/oil and protein for ideal digestion.
Nuts and seeds can also cross react with gluten. Amd gluten is a lectin as found in nightshade plants or legumes.
See Dr Peter Osborne and Dr Tom O'Bryan for more information on the topic.