Lo Jardinèr grilled them on the barbecue he's constructed this week:
There was a wonderful 'viney' smokey smell when they were cooking and once they were done they had the taste of vines as well as the flavour of sardines. One of the best and simplest ways of cooking them, I think. The leaves get burnt, so you don't eat them, but when you open the parcel the skin of the fish comes off leaving the delicious fish inside.
We've had lots of flowers on our aubergine plants
. . . . . . .
and now we've got aubergines at last!
3 comments:
The fish sound good. We've just discovered that the village co-op sells lovely fish, frozen, very cheaply and we've had them pan fried and wrapped in foil on the bbq. But we will have to try wrapping them in vine leaves next.
Thanks for your comment about our runner beans. We are growing french beans as well, although I think they might also need some wind protection, but it's just that I love fresh runners! We shall just have to wait and see.
Hi,
I've awarded you an Arte y Pico award. No obligation to carry it on, but I enjoy your mix of gardening and food!
Les sardines grillees dans les feuilles de vigne... Quel regal!
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