Hi there had to let the world know about how I make my favourite dip.
1. Cut one aubergine into to two halves length ways.
2. Place on baking tray with cut surface face up and drizzle with olive oil.
3. Place in pre heated oven for about 45mins at 200 centigrade OR for a much better taste place into your traditional wood burning clay oven.
4. Scoop out the roasted flesh and place onto chopping board.
5. Chop up the flesh into a pulp and add one clove of crushed garlic.
6. Put pulp into a bowl and add 2 tablespoons of tahini and a generous drizzle of olive oil
garnish with chopped parlsey, paprika, sliced gurkins etc.
Thats how easy it is to make the best dip ever!
Friday 17 June 2011
Tuesday 7 June 2011
I LOVE MY WOOD BURNING OVEN!!!
I often wonder if I have the only back-garden pizza oven in the UK. I'm sure there must be others (and if you've got one please tell me) but it's unusual enough that I should probably explain how it came about.
I like to cook, and I particularly like to cook outside. I enjoy baking bread and I share our national enthusiasm for cooking outdoors(when its not raining). When you combine these preferences it's difficult to see how I survived without a wood burning pizza oven for so long!
The traditional wood burning oven in fact I have a clay oven, dates back many thousands of years(or so I was told)
It is a simple dome-shaped clay pot which is heated by charcoal or wood. Meat and bread is cooked inside on a baking tray and directly on the stone respectively.
The clay oven cooks by a combination of heat from smouldering embers in the bottom and heat which has been retained by the thick, clay walls and is re-radiated as you cook. The intense heat cooks meat very quickly and seals in the juices, producing the distinctive and succulent results which characterise clay oven cooking.
The project began last year after a holiday in Cyprus where my fiancee and I were kindly invited to a friend's parents house for lunch. In true traditional mediterranean style they had a wood burning bread oven, after helping to cook in the oven I was hooked!!! I vowed that when I had a garden the first thing I would do with it was to build one. As at the time I lived in rented accommodation I could not wait any longer and started to try and source the things that I needed so when we ready to move into the new house(which was on the cards) gazump or no gazump...I would be ready.
I managed to source what I reckon is most important part, the clay oven liner from the The Clay Oven company which is based in London. They sell pizza ovens and tandoori ovens via the web. They don't advertise the clay pots alone but were happy to supply one on request.
I had to wait nearly SIX months for the deal on the house to go through (which felt like an eternity with the clay pot sitting in the spare room) before we moved to our own place with a garden where I could build the structure needed for the oven to sit on and enclose it. It took a couple months to build but a competent DIYer could do it in a couple of weeks.
It'll be interesting to see what potential buyers make of it when we come to sell the house.
I like to cook, and I particularly like to cook outside. I enjoy baking bread and I share our national enthusiasm for cooking outdoors(when its not raining). When you combine these preferences it's difficult to see how I survived without a wood burning pizza oven for so long!
The traditional wood burning oven in fact I have a clay oven, dates back many thousands of years(or so I was told)
It is a simple dome-shaped clay pot which is heated by charcoal or wood. Meat and bread is cooked inside on a baking tray and directly on the stone respectively.
The clay oven cooks by a combination of heat from smouldering embers in the bottom and heat which has been retained by the thick, clay walls and is re-radiated as you cook. The intense heat cooks meat very quickly and seals in the juices, producing the distinctive and succulent results which characterise clay oven cooking.
The project began last year after a holiday in Cyprus where my fiancee and I were kindly invited to a friend's parents house for lunch. In true traditional mediterranean style they had a wood burning bread oven, after helping to cook in the oven I was hooked!!! I vowed that when I had a garden the first thing I would do with it was to build one. As at the time I lived in rented accommodation I could not wait any longer and started to try and source the things that I needed so when we ready to move into the new house(which was on the cards) gazump or no gazump...I would be ready.
I managed to source what I reckon is most important part, the clay oven liner from the The Clay Oven company which is based in London. They sell pizza ovens and tandoori ovens via the web. They don't advertise the clay pots alone but were happy to supply one on request.
I had to wait nearly SIX months for the deal on the house to go through (which felt like an eternity with the clay pot sitting in the spare room) before we moved to our own place with a garden where I could build the structure needed for the oven to sit on and enclose it. It took a couple months to build but a competent DIYer could do it in a couple of weeks.
It'll be interesting to see what potential buyers make of it when we come to sell the house.
My recipe for the tastiest Arabic style roast lamb coming soon...
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