I love aubergines on the barbie and this dish is superb. I was shown how to make the sweet/sour/salty/hot sauce by a hotel chef in Vietnam and I’ve tried making them in various incarnations. You can make them in advance for an outdoor party as they taste great at room temperature or even cold from the fridge.
1 tblsp caster sugar
2 tbspn rice vinegar
2 tbspn fish sauce
1 clove garlic peeled and chopped
1 Thai chilli (hot) chopped finely
2 roasted peanuts, crushed roughly
3-4tbsp chopped coriander
1 spring onion (optional) green part only, chopped
Combine the sugar, vinegar, fish sauce, garlic and chilli in a small bowl and set aside.
Prick the aubergine with a fork or you make some light cuts along the length of the aubergine with the tip if a sharp knife for easy peeling later. Don’t forget or it may burst in the heat.
When the aubergines have cooled, split them open. Mash the softened flesh with a fork a little and then pour on the sauce. Add the chopped coriander and some spring onion and finish with a sprinkling of chopped roasted peanuts. This dish is best served at room temperature.
Corn with Lime and Coriander butter
A fine flavoured butter to brush onto hot corn cobs. The sharp lime lifts the sweetness of the corn, and contrasts nicely with earthy-ness of the coriander and cracked pepper, finishing off each bite with little salty bursts of Maldon salt crystals. I steamed the cobs as the ‘stair-rods’ of rain stopped play, but this is another excellent one for the barbecue.
2 tbspns chopped coriander
Maldon sea salt and cracked black pepper
Barbecue, steam or boil your corn until tender
Meanwhile, zest the lime and set aside.
Melt the butter in a small saucepan for a minute of so.
When ready, remove from heat and add the zest, coriander, salt and pepper. Squeeze in the juice of half the lime. Taste. If the lime is big and juicy this will be enough but if it is one of those tough little dry ones you will need to squeeze in the other half.