1 eggplant (aubergine)
Salt
4 courgette’s
2 red peppers
1 green pepper
1 clove garlic
Oil
¼ cup vinaigrette
1 tablespoon chopped parsley
Cut eggplant lengthwise into ¼” thick slices. Sprinkle cut slices with salt and leave for 30 minutes. Wash salt from eggplant and pat dry with paper towels. Cut ends from courgette’s and cut into thirds lengthwise. Cut peppers into quarters lengthwise and remove seeds. Crush and peel garlic. Brush vegetables with oil and rub with garlic. Cook prepared vegetables over a medium heat on the grill for 4 to 5 minutes or until cooked. Place on a serving platter and pour over vinaigrette to coat. Serve warm or cold garnished with chopped parsley.
1 shallot (or a small amount of onion)
1 clove garlic
¼ cup white vinegar
2 tablespoons chopped fresh herbs such as parsley and marjoram
¾ cup olive oil
1 teaspoon prepared whole seed mustard
2 tablespoons lemon juice
¼ teaspoon salt
Freshly ground black pepper
Peel shallot and slice thinly. Crush peel and mash garlic. Place ingredients in a screw top jar and shake to combine. Leave for at least 2 hours before using. Shake well before use.
Makes about 1 ¼ cups.
David B. February 11th, 2010
Posted In: Vegetables
Ensure the corn is young by pressing a fingernail into a grain, if the liquid inside is milky then use this method, otherwise use the other method for corn. Don’t grill very mature corn.
Young Corn: Pull back the husk on the corn and remove the silk. Brush the cob with butter and re-wrap the husk around it. Cover with a 10cm wide band of foil. Grill turning frequently, until all sides are very hot and the exposed husks char, about 5-10 minutes.
Corn: De-husk the corn, brush with butter and seal well in foil. Cook on the grill rack turning frequently until cooked. Alternatively, precook the corn and reheat in foil with butter.
David B. February 11th, 2010
Posted In: Vegetables
Mushrooms
Garlic butter
Soaked bamboo skewers
Coat mushrooms in garlic butter, or any oil based baste of your choice and thread onto the soaked bamboo skewers. Cook over a grill rack or directly on the preheated hotplate. Mushrooms can be added to quick cooking vegetable kebabs with other vegetables such as cherry tomatoes, precooked new potatoes, and sliced red and yellow peppers.
David B. February 11th, 2010
Posted In: Vegetables
2 cups mashed seasoned potatoes
1 cup self raising flour
Mix ingredients together to form a firm mixture- using more flour if required. Cook immediately on a hot well oiled solid plate. Uncooked mixture softens on prolonged standing.
David B. February 11th, 2010
Posted In: Vegetables
26oz small potatoes
1 tablespoon butter
2 sprigs of fresh mint
To boil: Scrub and place new potatoes in a pot with the mint sprigs and boil until just tender, drain and melt the butter over the potatoes.
To Microwave: Scrub and place the potatoes, butter, mint and 2 tablespoons of water into a microwave proof oven bag. Fasten bag with a rubber band leaving a finger sized opening for steam. Microwave on full power for about 8 minutes, repositioning potatoes in the bag twice, until potatoes are barely tender.
Thread potatoes onto skewers, either alone or with other vegetables. Brush with melted butter or garlic herb butter before cooking on an oiled rack until nicely browned.
David B. February 11th, 2010
Posted In: Vegetables
8 fairly large potatoes
Butter
Oil
To boil: Scrub potatoes and simmer until just tender, drain, cool and quarter and leave until ready to grill.
To Microwave: Scrub and quarter potatoes lengthways. Put in a microwave proof oven bag with 2 tablespoons butter and 2 tablespoons water. Fasten bag with a rubber band leaving a finger sized opening for steam. Microwave on full power for 12-20 minutes, repositioning potatoes in the bag twice, until potatoes are barely tender. Leave potatoes in bag until ready to grill.
Put the potato quarters on a preheated oiled grill rack or plate, and turn to brown all sides evenly, brushing with flavored butter or oil only if they burn.
David B. February 11th, 2010
Posted In: Vegetables
2 tablespoons lemon juice
2 cloves garlic
1 small dried chili
2 tablespoons sugar
2 tablespoons fish or light soy sauce
2 tablespoons hot water
1 spring onion (green onion)
Crush, peel and mash garlic. Finely chop/grind chili. Mix ingredients except spring onion together and blend in a food processor. Sieve and add the finely chopped spring onion. Use as a dipping sauce or pour sparingly over cooked meat and vegetables before serving.
David B. February 11th, 2010
Posted In: Sauces and Accompaniments
½ cup plain unsweetened yogurt
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon sugar
2 or 3 tablespoons finely chopped mint
Mix ingredients together well and leave to stand for at least 30 minutes. Use as a marinade or as a serving sauce.
David B. February 11th, 2010
Posted In: Sauces and Accompaniments
2 teaspoons sesame oil
3 tablespoons soy sauce
¼ cup rice wine vinegar
½ teaspoon wasabi powder
Place ingredients in a screw-top jar and shake to combine. Drizzle over cooked seafood or chicken.
Makes about ½ cup.
David B. February 11th, 2010
Posted In: Sauces and Accompaniments
2 shallots
½ telegraph cucumber (edible skin)
2 tablespoons finely chopped red pepper
¼ teaspoon chili powder
¼ cup rice vinegar
1 tablespoon brown sugar
1 tablespoon chopped fresh coriander
Peel shallots and slice thinly. Using a wide-blade peeler, cut long strips from cucumber until you reach the seed core. Discard core. Mix cucumber with other ingredients. Refrigerate until ready to use.
Makes about 1 ½ cups.
David B. February 11th, 2010
Posted In: Sauces and Accompaniments
4.7