The Great Gama
The ‘Great Gama’ was a legendary Indian wrestler whose appetite never seemed to be satisfied. His daily training consisted of grappling with forty of his fellow wrestlers, he’d perform a minimum five thousand squats and thirty thousand pushups in a day. How did he sustain such as regime? Well his daily diet was 10 litres of milk, one and a half pounds of crushed almond paste, which was turned into a tonic drink along with fruit juice, six chickens cooked Indian style, half a litre of ghee, six pounds of butter, three buckets of seasonal fruits, two mutton (again cooked Indian style) plus a bevvy of other ingredients all to promote good digestion, recovery and accumulate muscle mass.
Like him these epic Naan rolls, can’t be contained! salad leaves, tomatoes and chutney jam. In fact these Naan rolls re-define breakfast as breakFEAST…soft puffy naans, filled with verdant coriander and watercress, pressing up against hearty rashers of sweetcure bacon, sausages or Indian pimped eggs. All tasted against a backdrop of tangy, savoury and sweet chutney jams, such as Brinjal Jam. This is what BreakFEAST was invented for.
Yield: Makes 1 per person
- 1 Plain pre-made Naan
- 3 Rashers of quality sweetcure bacon, grilled
- 2 Quality sausages cooked and sliced lengthways in half
- 10g Coriander fresh leaf
- 20g Watercress, rocket and baby leaf spinach
- 10g Brinjal jam
- 4 x pan roasted cherry tomatoes
How To Make BreakFEAST Naans
Use soft folding naans, depending on the size of the naan you may need to slice in half. Heat the plain naan (better if they have nigella seeds in them) lightly griddle, slap on the Brinjal jam (or your choice of chutney) and fill with bacon or sausages, plus coriander and salad leaves roll and wrap in grease proof wrap…pause and take in the magnificent sight. Then devour like the Great Gama.
How To Make Sweet Brinjal Jam
Chunky, sweet and savoury with some pared back heat…this is a winner!
Yield: Approx 500g
- 450gm baby aubergines
- 1 medium red onion; finely chopped
- 1 tbsp tomato puree
- 220ml apple cider vinegar
- 250g brown sugar
- 60gms raisins
- ½ tsp chilli flakes
- ½ tsp chilli powder
- 1 cinnamon quill
- 1 tsp black onion seeds
- ½ tsp cumin seeds
- 2 tsp freshly grated ginger
- Salt, to season
- Wash the aubergines and pat dry, slice the aubergines. Using a large heavy bottomed pot heat over a medium temperature and add the aubergine, onion, tomato puree and salt. Stir well to combine.
- Cook for a couple of minutes and then add the vinegar and sugar; mix well and then add the raisins, chilli flakes, chilli powder, cinnamon, ginger, black onion seeds and cumin seeds. Stir well and cook until the sugar has almost dissolved. Turn the heat up and bring to the boil.Reduce the heat to low, cover the pan and simmer gently for 30 minutes, stirring occasionally so that the mix doesn’t burn or stick to the bottom of the pan. The chutney is ready when it has turned thick and sticky; also taste and make sure that the vinegar has been absorbed, season further if needed.
- Remove the cinnamon stick and allow to cool well. Ladle into sterilized jars with tight lids and refrigerate.