Sun shining? Don’t miss the invitation to eat outside. At home or out and about, enjoy these fresh-air feasts.
EAT OUT
Lettuce, pea and preserved lemon salad – perfect alfresco fare. page 70
Aubergine skewers with satay sauce and smashed cucumber
RECIPE: CATE DIXON.
SERVES 4 VVn GF DF HANDS-ON TIME 35 MINS TOTAL TIME 45 MINS, PLUS MARINATING
1 tbsp sesame oil 1 tbsp mirin or dry sherry 2 tbsp rice or cider vinegar 2 tbsp tamari or light soy sauce* 3 tbsp maple syrup 1 tbsp grated root ginger 2 large garlic cloves, crushed 1 tbsp sesame seeds 3 medium aubergines, cut into 2cm chunks a drizzle of vegetable oil, for cooking (if needed)
For the smashed cucumber 1½ tbsp rice or cider vinegar 1 tsp fine sea salt 1 tsp caster sugar ½ tsp sesame oil 1 tsp tamari or light soy sauce* 1 medium cucumber 2 tsp sesame seeds, toasted
For the satay drizzle 2 tbsp smooth peanut butter 1 tbsp tamari or light soy sauce* 1 tbsp sweet chilli sauce juice of ½ lime
To serve 2 spring onions, thinly sliced 2 bird’s eye chillies, sliced (optional)
You will also need long metal or bamboo skewers
Sweet, sticky and salty glazed aubergine skewers are cooked on the barbecue, drizzled with satay sauce and served with a cold, crunchy cucumber salad on the side.
1 In a large, non-metallic bowl, whisk together the sesame oil, mirin, vinegar, tamari, 2 tablespoons of the maple syrup, the ginger, garlic and sesame seeds. Add the aubergine pieces and toss to coat, then cover and marinate in the fridge for a minimum of 2 hours or ideally overnight, occasionally tossing the aubergine in the marinade.
2 About 1 hour before you’re ready to serve, make the smashed cucumber. Whisk together the vinegar, salt, sugar, oil and soy sauce until the salt and sugar have dissolved. Cut the cucumber in half lengthways and scoop out the seeds with a spoon. Then, with a rolling pin, bash the cucumber, cut side down, until the skin begins to crack. Chop the cucumber into 2cm chunks and toss in the dressing. Chill for 1 hour to pickle.
3 Meanwhile, if you’re using bamboo skewers, soak in warm water for 1 hour (this will prevent them from burning). Preheat an outdoor barbecue.
4 Just before grilling, make the satay drizzle. Whisk together all the ingredients, adding 2-3 tablespoons of water until you have a smooth, pourable sauce.
5 Thread the marinated aubergines onto the skewers. Barbecue for 5-6 minutes on each side. (Or use a griddle pan: put over a high heat and drizzle the pan with a little oil before cooking). Remove the skewers and drizzle over the final tablespoon of maple syrup.
6 Drain any excess liquid from the cucumber, then stir in the sesame seeds.
7 To serve, transfer the skewers to a serving platter and drizzle with the satay sauce. Scatter over the spring onions
