Once upon a time Tez and I took off and lived in Indonesia for 3 years. We came home with many memories that were created, but also long lasting, life-time friendships with people that are now living around the globe. Of course through
the wonderful invention of Facebook we are able to keep up the contact with so many in such an easy way. Sometimes great lengthy conversations occur, sometimes we just look at each other’s photos and sometimes we share stories of what our kids, parents, family and friends are up too, not doing or simply living!
I always think of it in the terms of the immortal Beatles “all you need is love”….. and that is what keeps us connected. Or, as a dear friend Helen always says to me – “feeling the love”.
Well, feeling the love for Tez and Deb very often involves food. Food love and sharing the food love.
Not sure how this Brussels sprout dialogue began but it was somehow connected to our gorgeous friend Bruce in Canada, Viva la revolution for the Brussels sprouts (BS)!! It involves beautiful Barbi in South Africa and joining us from Shanghai is the effervescent Paul….. and so part 1 of my story begins……
the wonderful invention of Facebook we are able to keep up the contact with so many in such an easy way. Sometimes great lengthy conversations occur, sometimes we just look at each other’s photos and sometimes we share stories of what our kids, parents, family and friends are up too, not doing or simply living!
I always think of it in the terms of the immortal Beatles “all you need is love”….. and that is what keeps us connected. Or, as a dear friend Helen always says to me – “feeling the love”.
Well, feeling the love for Tez and Deb very often involves food. Food love and sharing the food love.
Not sure how this Brussels sprout dialogue began but it was somehow connected to our gorgeous friend Bruce in Canada, Viva la revolution for the Brussels sprouts (BS)!! It involves beautiful Barbi in South Africa and joining us from Shanghai is the effervescent Paul….. and so part 1 of my story begins……
Bruce shared this recipe with us. Very tasty!!!!
And here is my PCH version:
Clean and chop BS’s in half and zap in microwave so they are just cooked –still firm but almost ready to eat. In a frypan add
splash of olive oil and a dob of butter, when nice and hot add some crushed ginger and one or two tablespoons of palm sugar syrup. Throw in some chopped bacon or pancetta or prosciutto (whichever you prefer) and let it start to pan
fry, when the aromas are making you salivate, throw in the BS’s and let them sizzle away and become nicely caramelised in the pan and then serve. This recipe will completely change your view about BS. Such a happy tasting! Of course, my
recipes are all about doing things to taste so my measurements are not exact – but I encourage you to just have fun with the flavours……
And so to part 2 of my story........I have been raving about the best Baba Ganush I have ever tasted and it was a recipe from one of our guest chefs, Eitan Doron. Eitan has run two Moroccan classes here at Plough Creek Cooking School this recipe was from his first class.
Clean and chop BS’s in half and zap in microwave so they are just cooked –still firm but almost ready to eat. In a frypan add
splash of olive oil and a dob of butter, when nice and hot add some crushed ginger and one or two tablespoons of palm sugar syrup. Throw in some chopped bacon or pancetta or prosciutto (whichever you prefer) and let it start to pan
fry, when the aromas are making you salivate, throw in the BS’s and let them sizzle away and become nicely caramelised in the pan and then serve. This recipe will completely change your view about BS. Such a happy tasting! Of course, my
recipes are all about doing things to taste so my measurements are not exact – but I encourage you to just have fun with the flavours……
And so to part 2 of my story........I have been raving about the best Baba Ganush I have ever tasted and it was a recipe from one of our guest chefs, Eitan Doron. Eitan has run two Moroccan classes here at Plough Creek Cooking School this recipe was from his first class.
Eitan Doron with Deb
I have used this recipe a few times now and it is deliciously divine. It may seem a lot of effort and mucking around – but it is
worth the end result!!
Eitan Doron’s Baba Ganush
First prepare your tahini mix.
500gms tahini
450 – 500 mls of water
Juice of ½ a lemon
2 gloves of garlic – finely crushed
Place half the water, lemon juice and garlic into food processor and add Tahini and blitz. Keep adding water slowly until you achieve the runny/creamy consistency that appeals to your taste.
You will use this tahini mix in the next part of this recipe.
worth the end result!!
Eitan Doron’s Baba Ganush
First prepare your tahini mix.
500gms tahini
450 – 500 mls of water
Juice of ½ a lemon
2 gloves of garlic – finely crushed
Place half the water, lemon juice and garlic into food processor and add Tahini and blitz. Keep adding water slowly until you achieve the runny/creamy consistency that appeals to your taste.
You will use this tahini mix in the next part of this recipe.
4 eggplants
½ cup tahini mix (as above)
½ teaspoon ras el hanout (Moroccan spice mix, your own mix or store purchased) OR cumin
Juice of ½ a lemon
Chopped parsley
Directions
1. Burn the eggplant on an open fire/grill 'til its burnt from all sides and the middle is soft (BBQ works well).
½ cup tahini mix (as above)
½ teaspoon ras el hanout (Moroccan spice mix, your own mix or store purchased) OR cumin
Juice of ½ a lemon
Chopped parsley
Directions
1. Burn the eggplant on an open fire/grill 'til its burnt from all sides and the middle is soft (BBQ works well).
2. Peel the burnt eggplant skin off.
3. Mush the eggplants with a knife.
4. Mix eggplants and tahini, season with salt, ras el hanout or cumin and lemon juice.
5. Mix the chopped parsley and serve with pita bread.
5. Mix the chopped parsley and serve with pita bread.
Enjoy!!!!!! DC xx
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