Emma Firepit Feast
Adventurous Recipes for Live-Fire Cooking by Diana Yen
There is nothing quite like the flavour of food that comes from cooking over open coals, from blackened roasted potatoes, aromatic meat or veggie skewers to toasted marshmallows dipped in melted chocolate. Food always tastes better in an outdoor setting!
Firepit Feast gives the reader a wonderful opportunity to use their outdoor firepit in a completely new cooking style, instead of languishing in a corner of the patio! Diana Yen brings the firepit to life with 75 easy and unique recipes full of impressive flavours.
Here are a few choices to inspire you:
Grilled Stone Fruit, Tomatoes & Snap Peas with Burrata (On the Grill chapter)
Salmon Foil packets with Crushed Olives and Tomatoes (Foil Packets chapter)
Pan Seared Pork Chops with Maple Chile Butter (Cast iron skillet chapter)
Stuffed Banana Boats (Over and Under the coals Chapter)
Just a small ‘flavour’ of the many delicious recipes included in this amazing book. Read on and try a favourite way to cook aubergines on open coals.
Smokiest Baba Ghanoush
Makes about 2 cups (450g)
1 medium globe eggplant (aubergine), about 1pound (455g)
¼ cup (60 g) tahini, stirred smooth
2 garlic cloves, finely grated
2 tablespoon fresh lemon juice
½ tablespoon kosher salt, plus more to taste
¼ cup (60ml) extra-virgin olive oil, plus more for drizzling
Smoked paprika, for finishing
1 tablespoon chopped parsley leaves, for finishing
Prepare a wood fire or coals for cooking and allow the flames to die out until you have a nice bed of hot embers.
Place the eggplant directly onto the hot embers. Grill, turning occasionally, until the eggplant has collapsed, the flesh is soft, and the skin is charred, 15 to 20 minutes. Transfer to a cutting board and let cool.
Cut the eggplant in half lengthwise. Scoop out the flesh and transfer to a large bowl. Using a fork, mash the eggplant to chunky consistency. Add the tahini, garlic, lemon juice and salt and continue to mash to combine. Season with more salt, if needed. Transfer to serving bowl, drizzle with more olive oil, and sprinkle with paprika and the parsley to finish. Serve warm or cold.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
The above recipe is perfect to serve as a dip served with small pieces of toasted sour dough or used with crunchy-style vegetables – such as carrots, celery etc
Firepit Feast is an amazing and unique cookery book for anyone who enjoys cooking outdoors. This book is filled with inspiration, whether you are having a simple back garden event or cooking food on a camping holiday, Firepit Feast will certainly provide you with all the helpful tips and tricks to achieve delicious food cooked over open fire coals.
Firepit Feast is an ideal book for the summer BBQ season – just with a slightly different style.
Firepit Feast is published by Artisan, an imprint of Workman Publishing which is a division of Hachette Book Group inc. Photography by Diana Yen and Dylan Gordon. Available from July on Amazon
