Notes about Recipes in this book

• Whole burnt aubergines with charred egg yolk, tahini and chilli sauce

  • eliza on September 14, 2021

    This recipe was fantastic and quite easy to pull together. I did my eggplants in a cast iron pan on the stovetop and that worked out well (cut eggplant in half, sear in olive oil med high heat for 3-5 minutes with lid on, cook on other side 3-5 min, flip over again, lower heat, lid on for another 3-5 min). The only problem was the egg yolk, so I poached one whole egg sous vide for the top. Very delicious. Great use of eggplant, tomatoes, chillies, parsley from the garden.

  • metacritic on August 03, 2022

    Surprisingly easy for a dish that is a bit of a showpiece. The eggplant roasts over coals until it collapses and then you slice the eggplant, dress it in a lemon-based dressing, tahini, and an egg yolk over which you place coals to briefly cook the dish a little further. Company worthy for sure.

  • lou_weez on October 03, 2021

    Delicious and easy.

• Whole baked red onions with sage, honey and walnut dressing

  • KarinaFrancis on September 18, 2021

    A few simple ingredients and a bit of char from the BBQ and you have a dish exceeds the sum of its parts, will absolutely make again

  • lou_weez on October 03, 2021

    So good. I can't wait to make this again!

  • catmummery on June 11, 2023

    this is utterly delicious. I made with charred peppers as well and also work; so p;retty with the colours; had to convince BBQ man to leave on for sufficient char - super easy and tasty xxxxx

• Almond tahini

  • corylavell on May 29, 2021

    This ‘tahini’ was as excellent as promised! Highly recommended. It was fab for dipping crudités too

• Loquat and lamb kofta

  • corylavell on May 19, 2021

    This is a lovely dish. I have plans to repeat with apricots and with plums later in the year. I don’t own flat skewers, so used two skewers per kebab to make them manoeuvrable. I made a lemon and fennel salad and some grilled veg alongside - I should have made a yoghurt or tahini sauce as well. They were excellent.

  • metacritic on July 21, 2021

    I made these with apricots. My partner proclaimed they looked like little burgers. The final dish was absolutely perfect. Will make again and again. Plums (below) would be tricky because they are cling stones but any non-cling stone fruit would work well. (I made these with plums later; they worked beautifully, too.)

  • Hansyhobs on June 14, 2022

    These were really tasty and super easy to make. I used a griddle pan to cook

• Griddle bread

  • corylavell on May 19, 2021

    I’ve actually made this twice already - it’s such a simple upgrade to an ordinary barbecue. I’m a habitual baker so not intimidated by dough anyway - but nobody need worry about tackling this recipe. The yeast is more for flavour than rise, so it can’t go wrong, and even if you miss the perfect water ratio for your dough you’ll still make something delicious. I took a big chopping board out to the barbecue to shape beside the fire, and you need tongs and a careful eye on the grill. They reheat well so you can prep before the main event.

• Octopus with paprika aïoli

  • runoutofshelves on October 31, 2022

    This was delicious. Maybe a touch less vinegar in the aioli, but we used garlic infused oil so maybe that was a factor, enjoyed this with a classic concoction of onion, broad beans, mint , chicken stock and smoked speck , hot bread and cucumber salad, lovely cab sav from langhorne creek in SA, listening to Iris Dement and John Prine - Heaven.

• Chicken wings in spicy pomegranate molasses

  • meginyeg on August 02, 2021

    Loved these. Boiled wings for a few minutes to cut down on cook time then marinaded. Added dried lime peel to marinade. Cooked in air fryer. Turned out great.

• Honey & Smoke's Adana kebabs

  • metacritic on July 21, 2021

    Excellent. I tried to thread them onto flat skewers and quickly could see that would be a disaster given how soft the mix was and how wet it was. It would have slipped off the skewer and dissolved on the grates. I shaped them into patties and refrigerated for a few hours before grilling. Even so, they were tricky to work with, though the final outcome was absolutely delicious. I used a food processor, which likely released a lot of water. A grinder might be required if you want to pack these around skewers (or try pouring off any excess liquid and put the ground spices directly in the meat, not with the onion-garlic mixture.

  • lou_weez on October 03, 2021

    I had the same problem as metacritic with the mixture being too wet. I used a grinder, as per the instructions. So I ended up shaping into patties. They did taste fantastic though.

• Grilled stone fruits with rosemary and rose syrup

  • metacritic on July 17, 2021

    I used significantly underripe apricots and sour cherries. it was quite good and would be terrific with ripened fruit. The heat softened the fruit and brought out the sugars, as you would anticipate. The rose syrup perfumed the fruits and offset the slight bitterness of the char. I anticipate turning to this with something approaching frequency throughout July and parts of August.

• Chicken shish in sweet confit garlic marinade

  • lou_weez on October 03, 2021

    Really mellow garlic flavour comes through on these gorgeous chicken skewers. Easy and I will repeat this one.

• Chicken in yogurt and saffron (Joojeh kebabs)

  • catmummery on August 07, 2022

    absolutely delicious - love the crusting the marinade forms when barbecued and the chicken is really tender and flavourful. made enough for 4 and the two of us polished it off, it was so good!

• Chicken kofta with tzatziki and flatbread

  • Stephenn31 on September 25, 2023

    Delicious! Will make again. So delicious as leftovers. I was skeptical about the lime but it elevated and gave a great twist

• Kavey Eats by Kavey Favelle

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• Eat Your Books

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