I’m back with another simple dish for you. I overheard two mums in a café
talking about what their kids can’t eat, and I was inspired to write down
some notes and create this quick and easy home made meal.
1 large aubergine
bowl ( ceramic or glass) of gluten free flour, almond milk and gluten free
2 large spoons of pressed coconut oil
60 – 100ml soya cream
salt & pepper
100g baby shallots
3 star anise
100g fresh fennel
100ml white cooking wine
300ml water + vegetable stock
1 large spoon of coconut oil
150ml soya cream
salt & pepper
So first let’s prep the aubergine. It’s up to you which shape you prefer but I
sliced it into small triangles, washed these in a little bit in water, later dried it
with paper and panached in flour, milk and bread crumbs. In a hot pan I fried
both sides. I chose coconut oil. Then I put all of the aubergine triangles in the
oven for 100C just to keep them warm.
First peel the potatoes, chop into chunks, add to a pot with water and cook till
soft, then remove the water using a colander and put the potatoes back into
the pot. Add warm oil and soya cream, salt and pepper, and mix together till it
reaches a smooth consistency.
Peel the shallots first and dice, and the fennel too, then put it all into a hot pot
with oil and braise for 7 min. Then add the star anise, the wine and leave for
another 3 min. After this, add the water with vegetable stock and cream, and
boil everything together till the fennel is very soft and reduce for another 7-
10min. Move the sauce to a blender, add 1 spoon of pressed coconut oil, salt
and pepper, then mix and sieve.