Slice the onion and soak for about 30 minutes in the vinegar.
Cut the mackerel in half lengthways (turn on its back and cut to one
side of the spine).
Arrange the mackerel skin-side up, on top of the onion, in an
ovenproof dish. Pour the vinegar into the dish. Sprinkle a little salt
over the fish and a little olive oil on the skin.
Cook under a medium grill until the skin is nicely browned and the
flesh is cooked throughout.
Fry the onion in some olive oil, then add fennel and garlic and fry
until softened. Add the paprika and fry for 30 seconds or so. Add the
tomato puree and stir and fry until it dries out slightly. Now add
cumin, lentils, Worcestershire sauce, and enough water to cover the
lentils. Cook slowly until the lentils are done.
Meanwhile, score the aubergine skins and slice into ~0.5cm slices.
Salt, and leave in a colander or sieve for about 30minutes, then rinse
and pat dry.
Slice the potato into rounds as thinly as possible.
When the lentils are done, put about half in an ovenproof dish. Lay
the aubergine slices on top in a layer. Roughly break up the tinned
tomatoes and layer them over the aubergines. Pour the tomato juice
evenly over the aubergines. Drizzle with chilli oil, and thoroughly
sprinkle with Black Pepper.
Now top with the remaining lentils.
Layer the potato slices over the top. Add grated parmesan liberally,
and dot with very small knobs of butter or drizzle a little oil over.
Bake for 30-40m in a medium oven until all bubbly and golden brown on top
Arrowroot or cornflour
Udon or other noodles.
Green veg (eg. Spinach or similar asian veg)
Brown the joint well in a frying pan or on a griddle.
Pour over some soy sauce halfway through the browning process.
Chop the leek and place in a chicken brick. Add roughly sliced carrot,
spices and liquids.
Place the browned joint on top. Expect the water to come maybe halfway
up the meat.
Cook in a very low oven (100-120C) for about 3-4 hours. The pork
should be well done but still very tender and moist.
Then, or on the next day, remove the meat and slice into bitesized
pieces. Also remove any hard spices. The chillies will probably have
rehydrated by this point and may be edible if you like that sort of
thing, but remove them if not serving to the cognoscenti!
Thicken the sauce with a little arrowroot or cornflour. Add the
noodles and cook until al dente. Then add the meat back to the
pan. Chop the pineapple into bitesized chunks and stir that in too.
Most of the sauce should have been absorbed by the noodles.
Serve in bowls with dark green vegetables stirfried with garlic, eat
with chopsticks.
