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I like food.  I like cooking food.  I like eating food.  And I like writing about food.

Basically I’m just a hobbit with a f**king blog.

Dad declared a snap BBQ on Friday as the weather forecast was warm, dry and summery, and if one wishes to enjoy the British summer to its fullest, one must have the reflexes of a snake with an amphetamine habit.  So we feasted on home-made bread topped with red onion and cheese, coleslaw, potato salad, fried onion and burgers.  I then repaired to my sister’s, where we sat outside with my brother in law, drinking and setting the world to rights until a warm rain drove us back inside.  Shortly afterwards a massive electrical storm kicked off, and circled the Tangleton valley like a snorting bull until the wee small hours.

No good English BBQ goes unpunished 🙂

I’m kicking around potential vegetarian-friendly BBQ recipes, as there’s only so far Quorn burgers and Cauldron sausages can go, especially when everyone else is eating marinated pork chops.  Marinated flat mushrooms?  (possible).  Marinated aubergine steaks? (hmmm, definitely worth checking out – will try this and report back).

Speaking of eggplants, got a sort-of-tagine recipe here for you, original at the link below:

http://www.jamieoliver.com/news-and-features/features/algeria-vegetarian-aubergine-tagine/

 

IMG_0401

 

Sort-of-Tagine
 
One small red onion, chopped
Two garlic cloves, chopped
Two fat stems celery, topped and tailed and chopped
One tin tomatoes
One tin chickpeas, drained
Cumin, cinnamon, turmeric
Vegetable stock
2/3rds of an eggplant, chopped
Tomato puree
Olive oil, salt, pepper
Table spoonful honey
 
Heat the oil in a wok, and add the garlic, onion and celery, plus the spices.  Cook on a medium heat for 10 minutes.
Add the aubergine, and cook for another 10 minutes.
Add the tomatoes, puree, chickpeas, stock, honey, salt and pepper.
Pour into a casserole dish, cover, and bake at 180 degrees for 1 hour, stirring half way through.

 

 

 

 

 

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