General cooking tips

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.


If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!


Buy Local Food : See if you can find out where your food has gone before it gets to your plate. You may be suprised by the results. Often it will make financial sense for companies to transport food enourmous distances by planes, boats and lorries. This dosn't take the environmental cost into account (which of course is likely to lead to greatly increased economic costs in the long term).














Grilled Japanese Eggplants Recipe
Grilled Japanese Eggplants Category BBQ Recipes 
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Ingredients And Procedures

1 Garlic clove

2 T Olive oil

1 T Chopped fresh basil

Salt, white pepper 16 Japanese eggplants *

1 Red bell pepper

1 Grn. or yellow bell pepper

1/4 c Chopped fresh herbs **

8 1/2" slices goat cheese

1/2 c Walnut pieces

1 T Butter

1 T Brown sugar, packed

Cayenne pepper -----------------------------BALSAMIC DRESSING----------------------------- 2 T Balsamic vinegar ***

1/4 c Virgin olive oil

Salt, pepper *Note: Eggplants should be split lengthwise. ** (basil, oregano, thyme) ***Fresh lemon juice may be substituted for Balsamic vinegar if desired. Combine garlic, olive oil, basil and salt and white pepper to taste in shallow pan. Place eggplants, split side down, in marinade and turn several times to coat well. Let marinate 20 minutes. Grill eggplants, split side down, over medium coals. Set aside when done. Roast peppers on grill until charred. Place in plastic bag until cool enough to peel. Under cold running water, peel off charred portions of skin. Cut peppers into eighths, discarding seeds. Set aside. Press herbs onto goat cheese medallions. Heat at 350F 3 minutes until warmed. Saute walnuts in butter. Toss with brown sugar, cayenne and dash of salt. Set aside. Arrange 4 eggplant halves on each of 8 plates and place 2 strips each of red and green peppers between eggplant halves. Set 2 cheese medallions beside peppers. Sprinkle sauteed walnuts over top. To make dressing, combine vinegar, oil and salt and pepper to taste. Drizzle dressing over salad.

 
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