Food

^Venison burgers are awesome.

I just made a side dish to accompany tonight's pork jungle curry...

Bbq/grill whole aubergines until the skin is blackened and crispy. Charcoal bbqs will give the best flavour but a grill or griddle will do. Put them in a bowl once down and cover with clingfilm.

After half an hour peel off the skin and very roughly chop the flesh (should be cooked through and soft).

Arrange in a shallow serving dish and scatter a small amount of chopped coriander over the top (make sure that it's not too much, otherwise it'll overpower the dish).

Pour 0.5cm of sunflower oil into a pan and chop some shallots into fine rings. Bring up the heat of the oil and fry the shallots whilst constantly turning them so they don't burn. Once golden brown quickly remove with a slotted spoon on to kitchen towel (quickly because otherwise they will continue to cook in the oil and then burn). Scatter the drained and crispy shallots over the aubergines.

Make a sauce of finely chopped garlic, lime juice, fish sauce and brown sugar. This should be equally sweet, sour and salty.

Pour the sauce over the aubergines and then scatter over some very finely chopped (diagonally chopped into rings looks best) red birds-eye chillis to taste. I like it very hot!

Mix it up gently and then munch it!

You can use any aubergines for this, but i think the small asian ones work best as they hole their form better once grilled. You can also just chop the aubergines and then roast them if you want the skin on/can't be bothered to peel.

Need to take a photo... maybe at dinnertime.

Theeeeeeeeeere it is.