Grill pan alley
August 2, 2006
Maths chick is away for a few days, visiting the olds in Spain. Gastropunk is left to his own devices.
But what’s the fun in a veg box that you can’t share? It’s a lonely pursuit. Like being a veg-box hamster, running endlessly on a wheel, never getting anywhere. At night I dream I’m condemned to endlessly roll a giant water-melon up Muswell Hill, only to slip near the top and watch it roll back down, crushing half of Crouch End into a big pink, pulpy mess.
Perhaps it’s time for a holiday.
Anyway… I’ve rediscovered the joys of grilling this week. I have a canary-yellow cast-iron Le Creuset grill that has largely lived a decorative existence up until now. A recent comment left by babylemonade (nice pseudonym, by the way) threw up the concept of a grilled pear and tomato salad. Seemed like an idea worth half-inching. So we did.
And once you’ve got a griddle all hot and ready for action, you may as well indulge in an extended grilling sesh. Here’s a couple of combinations we thought worked well…
- Grilled aubergines, tossed with chopped garlic, olive oil, green chilli, seasoning and bucket-loads of parsley
- Grilled pears, tossed with tomatoes, walnuts, balsamic vinegar, a little sugar and olive oil
Maths chick’s top grill-pan tips:
- get the griddle smoking hot before adding anything to it
- if necessary, lightly oil the poor veg you’re about to frizzle, rather than the pan
- don’t fiddle with the griddle – leave the veg in one position to ensure strong black stripes – it’s all in the visuals, man
Anyone else have any favourite griddle-pan recipes?