Zing!

[theclaud]

I just had marinated aubergines for lunch. Based, in a slapdash sort of way, on a recipe from the Silver Spoon. Lots of finely chopped garlic, chilli, capers, mint and parsley, salt and pepper - dress some warm grilled or fried aubergine slices with this, top with a little olive oil and leave overnight. It's rather like the first few seconds when you get in the sea - food to remind you with a slap around the chops that it's good to be alive. Banish the bland, and talk zingy food to me. I want salsa verde, kimchi, lime pickle and lemon surprise pudding (not all at once, obviously). Just before Christmas I was introduced to chicken livers with pomegranate at a Lebanese in Streatham High Road. Bring it on.

 

[User169]

Ceviche is pretty zingy! Especially good if you can find some sea-urchin gonads. Any left-over marinade - Leche de Tigre - can be drunk. Mix with voddy for an extra slap round the chops.

A proper pasta puttanesca should also have a bit of zing, although I noticed last night that the Silver Spoon doesn't have a receipt for it.

 

[Andrew_Culture]

Hot sauce with anything

 

[Crackle]

No chance. The nutritional value of aubergines is as compost for more worthy veg. And chicken liver is only good with apricots for a stuffing in a goose. Anything else is plainly subversive.

 

[ceepeebee]

I made a hell of a lot of these last summer, so easy and so good (also good with cucumbers)

http://www.esquire.com/features/guy-food/momofuku-recipe-1009

 

[ceepeebee]

And for a different use for kimchi (which i love so much), this is bloody lovely:

http://www.cheapethniceatz.com/2012...ji-apple-salad-kimchi-bacon-and-maple-labneh/

 

[threebikesmcginty]

No chance. The nutritional value of aubergines is as compost for more worthy veg. And chicken liver is only good with apricots for a stuffing in a goose. Anything else is plainly subversive.

Nobber, aubes are great.

 

[Crackle]

Nobber, aubes are great.

I bet you make your own pesto.

 

[threebikesmcginty]

I bet you make your own pesto.

Doesn't everyone.

 

[slowmotion]

You will need an aperitif before your zingy feast. Try a Bullshot.

http://www.thatsthespirit.com/en/drinks/recipe.asp?recipe_id=2011

 

[ceepeebee]

Bien sur!

The other great zingy thing I've had lately was the fattoush salad at morito on Tuesday, marinated cauliflower and radish, bit of rocket, sumac and crispy bits of flatbread, a cracking winter salad.

 

[theclaud]

The nutritional value of aubergines is as compost for more worthy veg. And chicken liver is only good with apricots for a stuffing in a goose. .

You can go off people, you know...

 

[Crackle]

You can go off people, you know...

OK, I'll concede I use aubergines in a ratatouille but that's it, they have no other use.

 

[theclaud]

[QUOTE 2249071, member: 1314"]Funnily enough, I made aubergines the other night. TT asked me for a recipe and it got me in the mood. I

baked the aubergine and peeled it

fried onions, green chillies, garlic, ginger, cumin seeds

threw in a tomato, greek yoghurt, garam marsala, red chilli powser, turmeric, salt, minced aubergine, patak’s lime pickle

Stewed

Lovely. Looks like puke but yummy. I took a photo to put on FB but, as I said, it looks pukey so will just post here!
[/quote]

Does look a bit like vomit, but sounds very nice.

 

[Cubist]

You will need an aperitif before your zingy feast. Try a Bullshot.

http://www.thatsthespirit.com/en/drinks/recipe.asp?recipe_id=2011

Often take a small flask of hot beef consomme prespiced with tabasco and worcester sauce with me on a cold shoot day, together with a hip flask flask of vodka to go in it. Warms the cockles.