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photographs © J. Lowe & Derek Richmond

Sunday evenings are allowed to start early.  With a school night encroaching one wants to take full advantage of the sunset, eat well but not too late and retire comfortably for a good nights sleep.

Hence, 5pm and the coals are heating on the bbq.  The pork chops are in a marinade of olive oil, salt, pepper, rosemary, garlic and lemon juice.  I am also making grilled aubergines (eggplant) with walnut oil and parchment parcels of apple, walnut and goat cheese.  Parcels are so friendly.  Bring a warm bundle of enveloped food to a plate and one cannot help but feel it’s a discovery of love.  

Aubergines are a carnal delight.  Feeling the firm ripe flesh of an aubergine in ones hands is akin to the caress of a freshly waxed calf muscle. I liken the experience of a mouthful of cooked aubergine to the pleasure of sucking on an earlobe, it is soft and delicate and precious.  Simply sounding the word ~aubergine~ produces a beautiful shape to the mouth. 

Some cooks are adamant that eggplants need salting in order to disgorge the bitterness from the nicotinoid seeds.  I don’t salt my aubergines.  Contemporary cultivation has produced eggplant that is much less bitter than of old so I believe this procedure is for the most part unnecessary.  Salting, however, does actually inhibit the uptake of oil, aubergines being an amazing sponge, so, if you are watching your weight, salt your sexy orbs before cooking.

Sex and love on plate, what more can you ask for?

Parchment parcels of apple, walnut and goat cheese

Slice half an apple per person (I like to use a crisp unwaxed green apple)

Take a piece of parchment and put 3 blobs of butter (about the amount you would use to butter a slice of toast) in the middle of it, upon which you will place the apple slices.

Sprinkle a teaspoon or so of soft brown sugar along with a small handful of walnuts.  Top this with two hearty dollops of goat cheese, a squeeze of lemon and black pepper to taste. 

Fold and crimp the parchment parcel making sure it is well sealed so that steam can be created inside. There’s a wonderful article all about parchment parcels here in the LA TImes.

Place on the grill or in a hot oven for about 10 minutes.

 


 

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