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% Joe Wicks' charred aubergine with spiced lamb - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome!
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Julia Zhang 4 minutes ago
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Andrew Burton SERVES 8 PREPARE: 20 MINUTES COOK: 40-50 MINUTES FREEZE THE COOKED AUBERGINE AND SPICE...
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Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Joe Wicks&#8217 charred aubergine with spiced lamb By You Magazine - June 6, 2021 A second helping of the quick-cook, delicious and healthy meals that the Body Coach serves up for his own young family to enjoy.
Audrey Mueller Member
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Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Joe Wicks&#8217 charred aubergine with spiced lamb By You Magazine - June 6, 2021 A second helping of the quick-cook, delicious and healthy meals that the Body Coach serves up for his own young family to enjoy.
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Henry Schmidt 8 minutes ago
Andrew Burton SERVES 8 PREPARE: 20 MINUTES COOK: 40-50 MINUTES FREEZE THE COOKED AUBERGINE AND SPICE...
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Andrew Burton SERVES 8 PREPARE: 20 MINUTES COOK: 40-50 MINUTES FREEZE THE COOKED AUBERGINE AND SPICED LAMB MIX 3 aubergines 4 tbsp olive oil 2 red onions, finely chopped Salt and pepper 4 fat cloves garlic, crushed 2 tbsp sweet smoked paprika 2 tsp ground allspice 1 1⁄2 tsp ground cinnamon 2 tsp ground coriander 2 tsp ground cumin 1kg minced lamb 4 tbsp tomato purée 3 tbsp pomegranate molasses FOR THE ONION + PARSLEY SALAD 2 red onions, very thinly sliced Large bunch of flat-leaf parsley, leaves picked Juice of 2 lemons TO SERVE 8 flatbreads The seeds from 1 pomegranate 300g feta, crumbled If you have a gas hob, blacken the aubergines directly over the flame, moving them around with a pair of tongs until they are blackened on all sides and completely soft (this can take up to 20 minutes). Alternatively, place them under a hot grill set to its highest setting and grill for about 20 minutes until blackened on all sides – although you won’t get quite the same smoky flavour. Leave the aubergines until they are cool enough to handle, then peel away and discard the blackened skin.
Liam Wilson Member
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Andrew Burton SERVES 8 PREPARE: 20 MINUTES COOK: 40-50 MINUTES FREEZE THE COOKED AUBERGINE AND SPICED LAMB MIX 3 aubergines 4 tbsp olive oil 2 red onions, finely chopped Salt and pepper 4 fat cloves garlic, crushed 2 tbsp sweet smoked paprika 2 tsp ground allspice 1 1⁄2 tsp ground cinnamon 2 tsp ground coriander 2 tsp ground cumin 1kg minced lamb 4 tbsp tomato purée 3 tbsp pomegranate molasses FOR THE ONION + PARSLEY SALAD 2 red onions, very thinly sliced Large bunch of flat-leaf parsley, leaves picked Juice of 2 lemons TO SERVE 8 flatbreads The seeds from 1 pomegranate 300g feta, crumbled If you have a gas hob, blacken the aubergines directly over the flame, moving them around with a pair of tongs until they are blackened on all sides and completely soft (this can take up to 20 minutes). Alternatively, place them under a hot grill set to its highest setting and grill for about 20 minutes until blackened on all sides – although you won’t get quite the same smoky flavour. Leave the aubergines until they are cool enough to handle, then peel away and discard the blackened skin.
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Victoria Lopez 4 minutes ago
Roughly chop the aubergines and keep to one side for later. Heat the olive oil in a large saucepan o...
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Roughly chop the aubergines and keep to one side for later. Heat the olive oil in a large saucepan over a medium heat, add the onions and a generous pinch of salt and fry for 5-6 minutes until soft and tinged golden.
Dylan Patel Member
access_time 20 minutes ago
Roughly chop the aubergines and keep to one side for later. Heat the olive oil in a large saucepan over a medium heat, add the onions and a generous pinch of salt and fry for 5-6 minutes until soft and tinged golden.
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Amelia Singh 19 minutes ago
Stir in the crushed garlic and cook for a further 1 minute, then stir in the spices and chopped aube...
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Stir in the crushed garlic and cook for a further 1 minute, then stir in the spices and chopped aubergines and cook for 3-4 minutes, stirring to coat the aubergine in the spices. Add the lamb to the saucepan and cook for 10-15 minutes until it is completely browned, breaking up the meat with a wooden spoon, then stir in the tomato purée and pomegranate molasses. Season to taste and cook for about 5 minutes.
Isabella Johnson Member
access_time 15 minutes ago
Stir in the crushed garlic and cook for a further 1 minute, then stir in the spices and chopped aubergines and cook for 3-4 minutes, stirring to coat the aubergine in the spices. Add the lamb to the saucepan and cook for 10-15 minutes until it is completely browned, breaking up the meat with a wooden spoon, then stir in the tomato purée and pomegranate molasses. Season to taste and cook for about 5 minutes.
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Victoria Lopez 14 minutes ago
To make the salad, mix the sliced red onion in a bowl with the parsley leaves and lemon juice and se...
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Henry Schmidt 10 minutes ago
Love the recipes Now buy the book Our recipes are from Joe’s Family Food by Joe Wicks, which wil...
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To make the salad, mix the sliced red onion in a bowl with the parsley leaves and lemon juice and season generously with salt and pepper. Warm the flatbreads and serve them with the lamb mince, onion salad, pomegranate seeds and crumbled feta.
Charlotte Lee Member
access_time 6 minutes ago
To make the salad, mix the sliced red onion in a bowl with the parsley leaves and lemon juice and season generously with salt and pepper. Warm the flatbreads and serve them with the lamb mince, onion salad, pomegranate seeds and crumbled feta.
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Evelyn Zhang 3 minutes ago
Love the recipes Now buy the book Our recipes are from Joe’s Family Food by Joe Wicks, which wil...
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Nathan Chen 4 minutes ago
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Love the recipes Now buy the book Our recipes are from Joe’s Family Food by Joe Wicks, which will be published by Bluebird on 10 June, price £20. To pre-order a copy for £17 until 14 June go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks&#8217 maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu&#8217 s sticky mustard marmalade ribs July 25, 2021 Annie Bell&#8217 s white peach bellinis recipe August 8, 2021 M&#038 S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay&#8217 s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna&#8217 s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine.
Ryan Garcia Member
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Love the recipes Now buy the book Our recipes are from Joe’s Family Food by Joe Wicks, which will be published by Bluebird on 10 June, price £20. To pre-order a copy for £17 until 14 June go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks&#8217 maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu&#8217 s sticky mustard marmalade ribs July 25, 2021 Annie Bell&#8217 s white peach bellinis recipe August 8, 2021 M&#038 S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay&#8217 s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna&#8217 s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine.
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