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Plate the peaches, tear the cheese over the top of the fruit, then drizzle with good olive oil and sea salt. Lift the peach wedges out of the bowl and barbecue over roasting hot coals for three to four minutes on each side, just until they take on some colour, then return them to the bowl and toss gently in the liquor. Put the fruit in a bowl with the oil, honey, marjoram and a pinch of sea salt, and leave to macerate for an hour – once seasoned, the peach wedges will release their juices, and you’ll use those for the dressing later. Stone the peach, then cut it into eight even wedges. UK readers: click to buy these ingredients from Ocadoĭavid Carter’s grilled peach with stracciatella. Crumble over the feta, top with the toasted cashews, balsamic reduction and spring onion, and serve. Barbecue with the lid down – or roast in a 200C (180C fan)/390F/gas 6 oven – for 10 minutes, until hot all the way through, then transfer to a plate. Lift the aubergine from its marinade, put it in a roasting tin, then spread liberally with the miso butter. On a low heat, toast the cashews in a pan with the tablespoon of butter until golden brown, then tip out on to a plate lined with kitchen paper to drain.
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In a bowl, combine the softened butter with the miso, mirin, gochujang and rice vinegar. If you prefer a less punchy marinade, loosen it with 125ml or so of water first.)
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(While it’s marinating, the aubergine will release juices into the saline marinade, which is important. Once the aubergine is cool, peel off and discard the skin, then put the whole peeled aubergine into the marinade and leave to soak for at least four hours, and ideally for eight hours or overnight.
J COLE NEIGHBORS FORBIDDEN FRUIT YOUTUBE SKIN
Once the aubergine is soft to the touch all over, transfer to a board and leave to cool – avoid fiddling with it, or you’ll damage the skin and/or make the flesh go all mushy. In a bowl, mix all the marinade ingredients and set to one side.īarbecue the aubergine directly over burning coals for five minutes, then rotate it 180 degrees and cook for five minutes more. Coal-roasted aubergine with red miso butter and toasted cashewsġ tbsp balsamic reduction or glaze, or pomegranate molassesġ5ml mirin (or, failing that, 15g caster sugar)Ģ0g gochujang (widely available from the world food aisle at large supermarkets)