This Georgian-influenced meze is known as Cevizli Patlican in Turkey. It is simple to make and tastes delicious, despite the prodigious amounts of garlic involved. You certainly won't be bothered by vampires after this dish, but gently frying the garlic and mixing it with walnuts mellows the flavour a lot. Try to get hold of walnuts that have not been stored for too long as they can taste bitter, but this can be compensated by blanching briefly and drying well in a very low oven.
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Gavin - Saturday 20 November 2010 at 18:22
Pimientos de Padron are a delicious speciality from Galicia. These thumb-sized chillies are completely without the usual fire. To prepare just fry, with the stalks still attached, in hot olive oil until blistered, use kitchen towel to remove excess oil and sprinkle liberally with flakes of sea salt. They may not make the world's most attractive dish but they are absolutely scrumptious. If you find these in your local greengrocer's, I urge you to give them a try. You won't be disappointed.
Gavin - Thursday 05 August 2010 at 16:56
I loved these tasty walnut snacks when I was based in China and used to bring home plenty. However, even large reserves eventually run out, so I had to come up with some way of getting my fix. I reckoned they couldn't be that difficult to make, so I started to look around. I found this recipe in one of Ken Hom's cookbooks and have been very satisfied with the results.
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Gavin - Wednesday 20 May 2009 at 18:47
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