13 January 2011

SUMMER AUBERGINES AND POTATOES

GRILLED AUBERGINES

I cooked the very first tender young aubergines of the summer from Quail Farm by grilling them on the barbecue. Totally delicious!

• 6-8 young long aubergines, sliced in half lengthwise
• ¼ cup fruity olive oil
• 1 teaspoon salt
• Freshly ground black pepper
• A few sprigs fresh thyme, stalks removed and leaves chopped.
• Fresh herbs for serving

Toss the aubergines in a shallow bowl with the oil, salt, pepper and thyme. Allow to marinate in this mixture for at least 10 minutes. Meanwhile heat a ridged grill pan or barbecue plate until smoky hot. Place the aubergines cut side down on the grill pate and turn the heat down. Slowly cook for at least 10-12 minutes, turning once, until the aubergines are tender and cooked right through. Arrange on a plate and serve at once.

PERFECT ROAST POTATOES

It’s been a summer of potatoes. Choosing the right potato is important for roasting as you want a crisp crunchy exterior and a light fluffy interior. Our favourite from the variety at quail farm is the Agria which has a beautiful flavour too.

• 1 kg floury potatoes (Agria, Desiree, Red Rascal)
• 3-4 tablespoons olive oil
• 2 tablespoons butter
• Salt and freshly ground black pepper

Pre-heat the oven to 190°C. Peel the potatoes and cut into neatly shaped even chunks or wedges about 7-8cm in diameter. Place in saucepan of salted water and bring to a simmer. Allow to simmer for 4-5 minutes. Drain well so the potatoes are completely dry, then score the surface of each potato with a fork, to rough it up a little. Take a heavy oven baking dish, tip in the oil and then the butter. Place in the oven so that the butter melts and the oil heats up. Add the scored potatoes, tossing well so that every surface is covered with the oil and butter mixture, adding plenty of salt and pepper. Roast for an hour or until the potatoes are crisp and golden. Serve at once.