A very simple recipe this week, but one that went down so well on our cooking with fire course on Monday that I had to put it on here. Especially for Steve.
“Just a note to say thank you for a great day on Monday, thoroughly enjoyed the whole day and came away with some great cooking ideas and some useful tips (controlling the direction of smoke from a fire was a hoot).
Food was fantastic and I would ask is there any chance you could send me the recipe (or tell me where to get it) for the Baba Ghanoush – indescribably good. Thank you once again.” Steve
Campfire Baba ganoush
A delicious smokey aubergine dip makes the most of cooking over real flames or hot coals. We used wild garlic leaves as we are at the height of the season, but you could use 3 cloves of garlic instead. Try it with flat breads as a dip or as part of a middle eastern mezze.
100g light tahini paste
3 tblsp olive oil
Juice of 1 lemon (maybe more to taste)
10-15 wild garlic leaves very finely chopped
Roast the aubergines directly on the hot coals at the side of the fire until soft and slightly charred (this gives the great smokey taste that is essential for the dish). Remove from the fire, allow to cool slightly then cut in half and scrape out the flesh into a bowl. Add all the other ingredients to the bowl, season with salt and pepper and mash to a rough paste. Taste and re-adjust seasoning with salt,pepper and lemon juice if necessary.
We were blessed with glorious weather for the first cooking with fire course of the year and had a great day learning to light and manage a cooking fire and creating dishes using a range of cooking techniques.
- Elderberry drop scones
- Spiced spit roast chicken
- Hot smoked tofu
- Baba ganoush
- Clay baked onions
- Easter soda bread cooked in a dutch oven
- Pit roast Trout with fennel and tomato