BBQ weather by Jane

 

This weekend is due to be a 'scorcher' (a really hot day)! It is wonderful to see some sunshine, put on our sunglasses, shorts, dresses and pack away our winter coats. 

What better way to enjoy the sun than to have a BBQ (barbeque). I love to cook and there's something about summer cuisine. It's fresh, often easy, brightly coloured and delicious.

Here is a recipe (Aubergine dip with flatbreads) that I love to make on the BBQ or it can easily be made on a griddle pan on the hob and enjoyed outside. It is a recipe by a british chef Tom Kerridge. The recipe in total with preparation included only takes 30 minutes. Plus the recipe is vegetarian friendly :) 

Aubergines or often called Eggplant are so versatile, easy to cook and soak up all the flavours they are combined with. 

I have often made the flatbreads to accompany an indian curry in absence of 'Naan bread' and sometimes add laughing cow cheese in the centre.

Enjoy!

Aubergine dip with Flatbreads

Ingredients: Dip                                                                  

    3 x large aubergines                                                                                          

2-3 tbsp olive oil                  

2 tbsp toasted cumin seeds

2 tbsp toasted coriander seeds

200ml double cream

juice and zest of 1 large lemon

Salt and cayenne pepper to taste

      Flatbreads

280g self raising flour

250g plain yoghurt

2 Tablespoons Extra Virgin Olive Oil

Salt to season

1 tsp cumin seeds

4 tbsp garlic infused oil

Method:

1. Place the aubergines directly onto the grill and proceed until the skin blisters and starts to smell Smokey, turn every few minutes or so. 
2. Once you have achieved all over char remove the aubergines and leave to stand and cool on a tray.
3. Next lay the aubergines onto a chopping board and split them open with a knife, scrape out the flesh and spoon into a colander. Discard the burnt skins. Leave the flesh to drain in the colander for half an hour or so.
4. On a clean chopping board begin to run your knife through the aubergine flesh until you have a fine paste. 
5. Pop the chopped aubergine into a sieve with a bowl underneath to catch the juices.
6. Now add the cumin and coriander seeds into a pestle and mortar, grind into a fine powder. 
7. Place a pan onto the BBQ and once it has heated up a little, add the olive oil. 
8. Pour in the ground spices and begin to stir them until you can smell the aroma released from the spice. 
9. Carefully tip in the chopped aubergine and stir together making sure the spice is all stirred in. 
10. Continue to cook the aubergine out for around 5 - 8 minutes trying to take off as much liquid as possible.
11. Once the aubergine is fairly dry add the double cream and lemon juice. 
12. Bring together and season. 
13. Then spoon the dip into a serving dish, set aside until needed. 
14. Mix the dough ingredients together and knead well for a few minutes on a floured surface. Place in a bowl and leave to rest for 30 minutes. 
15. Once it has rested, divide the dough into 6 even sized balls. Roll each one out thinly, sprinkle with flour and lay on top of each other – ready to BBQ for 1-2 minutes on each side when ready to eat.
16. Once the bread is cooked and blistered remove from the BBQ and brush with the garlic infused oil. 
17. Cut the bread into strips or quarters and dip into the smoked aubergine dip.