COOK'S CLASS

LAMB, TOMATO AND AUBERGINE 

Torta is the Italian word for cake or pie. In this luscious savoury version, a lining of aubergines is filled with sautéed diced lamb in a thick tomato purée. Garlic and fresh herbs - oregano and rosemary, basil or lemon thyme all add their inimitable flavour and fragrance to the robust filling. A splash of mellow red pepper puree completes the dish. 

This recipe is perfect for entertaining as the tomato sauce, red pepper puree and aubergine can all be prepared the day before serving. Assembling the torta a few hours in advance will give the ingredients time to marry and mingle. Serve at room temperature with a crisp green salad dressed with vinaigrette. 

INGREDIENTS:
Tomato Sauce:
1 medium onion, finely chopped
2 cloves garlic, crushed
5 large, ripe tomatoes, peeled, seeded and coarsely chopped
2 tsp sugar
Sea salt and milled black pepper to taste

Red Bell Pepper Sauce:
4 red bell peppers (500 g)

Lamb:
750 g boned leg of lamb
2 tbsp olive oil
mixed fresh herbs, thyme, oregano, rosemary, finely chopped
3 cloves garlic, chopped
1 beaten egg

Aubergines:
2 medium aubergines, sliced lengthways 3-5 mm thick
3-4 tablespoons olive oil

CHECK LIST: chopping board, wooden spoon, pastry brush, two small saucepans, grilling rack, aluminium foil, cook’s knife, egg beater, small bowl, large frying pan, baking tray, 20 cm round deep non-stick pan (loaf pan, soufflé dish or small individual moulds)

 

STAGE 1:
To prepare tomato sauce: This can be prepared a day in advance and refrigerated.

Sauté onion and garlic in oil until soft. Add  tomatoes, sugar and seasoning. Simmer gently 20-30 minutes. Reserve. 

 

STAGE 2: To prepare Red Pepper Sauce: Although there are two steps to preparing the peppers, it is well worth the effort. Charring them first deepens their flavour and adds an elusive smoky note. Secondly, by removing their skins you will have a perfectly smooth purée. 

Quarter and de-seed 4 red peppers (capsicums). Place cut side down on a rack and grill until skins blacken and blister (5-8 minutes). Place in a plastic bag to sweat. Gently peel off skins. Place capsicums in a saucepan with 2 tablespoons olive oil and simmer until tender, about 25 minutes. Season with sea salt then purée. Just before serving, stir in ½ cup natural yoghurt.

 

 

STAGE 3:
To prepare lamb: Brown lamb in oil in a large pan over medium heat. Reduce heat, stir in the herbs, garlic, and reserved tomato sauce and cook, stirring frequently. Season. Cool then stir in egg. Reserve.

 

 

 

 

STAGE 4:
Salting the eggplant slices before cooking removes excess moisture. Sprinkle lightly with salt, leave about 10 minutes then rinse off the beads of moisture and pat dry.

Bake rather than fry the eggplants. You use far less oil, they brown evenly and the process is less time-consuming.

Preheat oven to 180°C. Brush both sides aubergine slices with oil and place on an oiled tray. Bake until light brown, 10-15 minutes. Check frequently - you may need a little extra oil. 

Lightly oil baking pan and line with aubergine. Coarsely chop any leftover aubergine and add to the lamb mixture.

Fill pan with lamb. Cover with foil. Bake 30-40 minutes. Stand 30 minutes before unmoulding. To unmould the torta, run a sharp knife around the edge of the pan. Place a plate over the top and invert. Turn out while still warm but not piping hot.  Serve at room temperature with red pepper sauce.