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Monthly Archives: June 2017

BBQ Roast Babaganoush

2 Large Aubergines4 Cloves of Roast Garlic

1 Large Unwaxed lemon, juice only

2 Tbsp Tahini Paste

3 Tbsp Olive Oil

Ground White Pepper & Salt to taste

The recipe for Babaganoush has been going around the Middle East for a Millenia or more. The secret for me is to get a real smoky flavour and one of the best times to roast your Aubergines is when you are finished with the BBQ and it still holds lots of heat. Just place the Aubergines on the grill and put down the lid, Turn frequently to ensure an even roasting ( the skin must be scorched well and the Aubergine will looked collapsed) remove and allow to cool.

Make a little pouch with tin foil and place the garlic ( skin on) in the middle with the olive oil and close tightly, place on the cooling BBQ grill for 15 minutes.

Purists will always chop their Aubergines by hand to retain some texture. cut the Aubergines into quarters lengthways and scrape out the flesh, removing any excess skin, chop with a large knife until almost smooth and place in a container.

Remove the garlic from the BBQ and open carefully, pour the oil into the Aubergines, allow the Cloves of garlic to cool slightly before squeezing out the flesh onto a chopping board and smooth with the blade of the knife, add to the aubergine mix along with the remaining ingredients and mix well, check the seasoning. It can be served warm or as a cool dip, I like it warm with toasted pitta bread.

Banana, Walnut & Cranberry Bread

This has to be one of the easiest breads to make….. ever!!! Preheat your oven to 160 degrees Celsius.

Take a 500g loaf tin and butter well, then put into the fridge.

If you have electronic scales place a large bowl on top and press zero. Add 140g self raising flour with an additional tsp of Baking Powder, add 2 large eggs, 140g caster sugar, 140g vegetable oil, 2 very ripe bananas, 50g chopped walnuts and 50g dried cranberries.

Beat the whole mx well until a batter consistency is obtained and pour into the buttered loaf tin.

Place in the heated oven for 30-40 mins, test with a skewer after 30 mins to see if it’s fully cooked. Remove from the oven and allow to cool before turning out onto a cooling wire.