New Hairy Bikers cookbooks tend to be celebratory moments, but this release feels a little different.
At the end of February, Dave Myers, one half of the culinary duo, passed away at the age of 66 after a battle with cancer. “I will miss him and the bond and friendship we shared for half our lives every day,” co-star Shea King said in a statement on social media.
The pair have been cooking, writing recipes and filming a TV show together since their 2004 debut, The Hairy Biker’s Cookbook.
Their latest cookbook, The Hairy Dieters’ Fast & Fresh, was developed and written before Myers’ death, with King writing on Instagram: that. “
Recipes are inspired by Mediterranean ingredients and include dishes such as red pepper salad with feta, black bean soup, spinach and halloumi curry, and beef ragu with mushrooms.
1. Stuffed eggplant with meat
material:
(For 4 people)
4 medium eggplants
2 tablespoons olive oil
Lamb mince 300g
1 onion (finely chopped)
1 red bell pepper (diced)
2 cloves of garlic (finely chopped)
1 tablespoon ras el hanout
1 teaspoon dried mint
400g canned chickpeas (drain)
200g cut tomatoes (canned is also OK)
Zest and juice of 1/2 lemon
salt and black pepper
For toppings (optional):
100g halloumi (coarsely grated)
finely chop the leaves of a small bunch of parsley
1 preserved lemon, very finely chopped
Method:
1. Preheat the oven to 200°C/fan 180°C/gas 6. Cut the eggplant in half lengthwise and use a sharp knife to cross-hatch the flesh of each half. Brush the eggplant with olive oil and season with salt.
2. Place the eggplant in several roasting tins and roast in the oven for 35 to 40 minutes, until lightly browned and quite tender, but not completely tender.
3. Meanwhile, cook the stuffing. Heat a frying pan and add the lamb mince. Cook the underside before breaking it up and browning all over. The fat will come out immediately. Once the bottom of the pan is coated with fat, add the onions and red peppers and sauté for 5 minutes over medium heat. Stir in the garlic, ras el hanout, and mint, and season with salt and pepper.
4. Add the chickpeas and tomatoes with 200ml of water and bring to a boil. Reduce the heat and simmer, uncovered, until everything is soft and the sauce has reduced.
5. Scoop out the eggplant pulp, leaving a relatively thick layer (about 0.5 cm). Coarsely chop the hollowed out meat and add to the lamb along with the lemon zest and juice. Cook for another 5 minutes, then taste the mixture a bit to check the seasoning and adjust as needed.
6. Spoon the filling over the eggplant. If using a topping, mix the halloumi with two-thirds of the parsley and all of the reserved lemon and sprinkle over the eggplant. Return the eggplant to the oven and roast for another 10 minutes until piping hot, then sprinkle with the remaining chopped parsley and serve.
2. Pulled chicken tacos
material:
(There will be 12 pieces)
1 tablespoon olive oil
2 medium-sized red onions, cut into thin wedges
2 red peppers (sliced)
3 cloves garlic (finely chopped)
2 teaspoons chipotle paste
1 tablespoon tomato puree
2 cooked chicken breasts, cut into strips
salt and black pepper
For the spice mix (or use 1 tablespoon taco seasoning):
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon coriander
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
To provide:
2 avocados
Zest and juice of 1 lime
a small bunch of finely chopped coriander
12 corn tortillas
2 tablespoons finely chopped pickled jalapenos (optional)
Method:
1. If you are making a spice mix, combine all the ingredients, stir well and set aside.
2. Heat the oil in a large sauté pan and add the onions and peppers. Cook over high heat until just beginning to brown and just al dente. Stir in the garlic and sprinkle over the spice mix.
3. Mix the chipotle paste and tomato puree with 150ml of water and pour over the vegetables. Add the chicken to the skillet and season with salt and pepper. Bring to a boil and simmer uncovered until liquid is reduced.
4. Peel and dice the avocado and toss with half a teaspoon of salt, lime zest and juice, and cilantro. Warm the tortillas and place the chicken on top. For extra spiciness, top with avocado and jalapeño.
3. Blueberry cheesecake
material:
(For 8 people)
Granola 100g (no added sugar)
25g butter
Cream cheese 150g
125g buttermilk
1 tablespoon honey
25g powdered sugar
Zest and juice of 1 lime
pinch of salt
200g blueberries
Method:
1. Line a deep cake tin with a diameter of 15 cm with baking paper. Preheat the oven to 180℃/fan 160℃/gas 4.
2. Place the granola in a food processor and blitz until well combined. However, it doesn’t have to be fine crumbs. It’s good to have some texture. Melt the butter, stir in the granola, and press the mixture into the prepared mold. Bake for 15 minutes until the granola is lightly browned, then remove from the oven and let cool.
3. Place the cream cheese in a bowl and mix until smooth. Add all remaining ingredients except blueberries and mix well. Scatter blueberries over granola base and pour cream cheese mixture over top. Make the mixture as smooth as possible and drop the can on your work surface several times to remove any air bubbles.
4. Leave the cheesecake in the refrigerator for a few hours or overnight to set and cool before slicing and serving.
Hairy Dieters Fast & Fresh by Sea King and Dave Myers is published by Seven Dials.available now
