Smoky eggplant and a blackberry cake

Plus lemony marinated grilled chicken and sesame tomatoes

Whenever we plan to grill something on the barbecue, I am always thinking of what else I can put on there. This weekend, the plan was to marinate some skin-on chicken thighs with oregano, lemon and garlic - very much Greek inspired. It’s an absolute staple in my kitchen, one that I use over and over and is such a crowd pleaser. That recipe below!

I had also bought some eggplants from the farmers’ market so decided to make a dip/salad which is babaganoush-esque, to eat with the chicken and some flat bread (A1 Bakery Iraqi flatbreads for those in Melbourne!) It was so utterly delicious and I think you’re going to love it! Creamy from the yoghurt and full of big flavours like parsley, Aleppo pepper and garlic, it is the perfect way to make the most of late summer eggplants, which is when they are at their best. Grilling them over an open flame or on a grill like this until charred on the outside and soft and smoky on the inside is my favourite way to eat eggplants.

Tomatoes are another late summer spoil which are truly just so amazing right now. Serving them with some toasted sesame seeds and quick pickled shallots was just perfect.

I also had a load of blackberries I bought from the farmers’ market, and whipped up an blackberry and apple cake with incredible blackberries and new season royal gala apples.

How beautiful!!

Usually I would use Granny Smiths but these were so stunning that I completely forgot to buy some! Any apple will do, really!

Recipe for that cake is here too!

To me, this is a perfect February meal!

Thanks for reading and I hope you enjoy cooking from this newsletter.

Julia x

MARINATED GRILLED CHICKEN

Serves 4-6

Juice of a lemon

3 garlic cloves, finely grated

2 tsp dried Greek or Sicilian oregano, crumbled

Small handful fresh oregano, roughly chopped

2 tbsp extra virgin olive oil

1.2 kg skin on boneless chicken thighs

Sea salt

Lemon wedges, to serve

In a large bowl, combine all of the marinade ingredients. Whisk to combine then add in the chicken thighs. Season well and mix with your hands to coat. Cover and allow to marinate for at least 30 minutes at room temperature or ideally 3-4 hours in the refrigerator. Bring to room temperature before cooking.

Heat a grill or grill pan over a medium-high heat and cook the thighs, skin side down, for 2-3 minutes. Turn over and cook for another 2-3minutes. Turn again, back to skin side, and cook for a further 2-3 minutes, or until cooked through. Serve with an extra pinch of flaky sea salt and lemon wedges.

Notes:

• The best dried oregano is the one that you buy on the branch. You just crumble it from the branch as you need and lasts so long. A real staple in my kitchen.

Marinated Grilled Chicken

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