Travels with a Gourmet

a food lover's travels, memorable meals, culinary trials and gastronomic experiences

We started out bright and early today and set off to do some chores – buy the weekend papers and a few magazines, drop by the bookstore to get a new novel, pick up a few cigars for my husband and last but not least, head to the English Butcher to buy some meat for the weekend. We picked up a few pork chops, some baby-back ribs and the smallest leg of lamb we could find (about 2 kilos) then went back home.

Lunch was a Mediterranean-inspired meal with the leg of lamb marinated in olive oil, lemon juice, rosemary and freshly-ground dried chili peppers (pepperoncino) roasted over a bed of thinly-sliced potatoes and served with some lemony-garlicky baba ghanoush.


Baba Ghanoush
  • Preheat oven to 200C.
  • Prick a large aubergine (I used three medium-sized ones) all over and place in a foil-lined baking sheet. Roast for 45 minutes, turning over after the first 20 minutes.
  • Let it cool then slice lengthwise in half and scoop out the flesh with a spoon.
  • Whirl 1 peeled garlic clove in the food processor and add the eggplant flesh. Process until smooth.
  • Add 3 tablespoons of olive oil, lemon zest and the juice of 1 lemon.
  • Stir in 1/2 tablespoon of tahini (optional, but I like the zing it adds to the aubergines).
  • Stir in some parsley and season with salt and pepper.
  • Serve with warm pita bread, olives and Feta cheese or as we did, as an accompaniment to lamb.
  • Enough for 4 as a side dish or dip.

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