Not writing just cooking
Yesterday was launch day for Michael's new book, "Hand Me My Travelin' Shoes - In Search of Blind Willie McTell" and we threw a party to celebrate with people wandering up to the house after the talk at the bookshop in Kirkby. I haven't added any new recipes because I was so busy cooking - strange how it takes so much longer to clear up. No wonder there were so many baskets to be gathered up after the Loaves and Fishes miracle!
I used the Vindamen / Meneloo recipe with hardboiled eggs in chapati cones (a halved chapati, twisted around and secured with a toothpick then baked briefly one inside the other). These disappeared VERY fast. The Satay skewers and Aubergine Involtini were similarly very popular.
Both are dishes I make frequently that change and evolve slightly over time and both are good, hot or cold.
The satay was made with cubes of beancurd, fried until golden and threaded onto skewers alternating with chestnut mushrooms. The sauce / marinade is a mixture of peanut butter, red onion, garlic, ginger, lemongrass, soy, palm sugar, chilli and boiling water pureed together. The skewers are thickly coated and then grilled - if the weather ever improves you can barbecue - until browned and bubbling.
For the Involtini (which I think I first read about in a Sophie Grigson book but have been making so long I am not sure) you need a large aubergine. I cut it lengthwise in very thin slices. I use a serrated knife and it is as close as I ever get to carving! A reasonable size aubergine can yield 20 slices about 1/8 in thick. Dust either side of the slices in seasoned flour - sometimes but not yesterday I add cayenne or dry English mustard or wasabi but mostly it's salt and pepper in fine wholemeal flour. Fry in a little olive oil until golden. Roll each slice around a stuffing of breadcrumbs, egg, parsley or coriander, feta, onion and garlic. Place in a baking dish and spoon over chopped tomatoes. Bake for about 30 minutes in a relatively hot oven. Serve hot or cold. I make variants with olives, basil, mozzarella, goats cheese etc.
