Liam Barker
Liam got into cooking though hard work and determination: contacting all the Michelin starred restaurants in London. He got a job on his second trial and has worked his way up the ranks ever since, working in some of London’s best restaurant and hotel kitchens. This in-depth understanding of food and his passion led to him sharing his knowledge in small private London food tours and cooking classes, using food as a tool to educate and give people a foot into the door of other cultures. Nowadays, Liam has his own street food brand BLKN street food: Tacos with a Creole twist. He splits his time between Stockholm and London.
TRINI DHAL WITH SMOKEY AUBERGINE
150 gm of yellow Split Peas soaked overnight in 1 litre of water plus 1 tbsp salt
1 tsp ground turmeric
2 tsp whole cumin seeds
5 gloves garlic sliced
1 onion
1 scotch bonnet chilli
2 Tbsp Vegetable Oil
Salt and pepper
1 aubergine
150 gm rice
Add the split peas, water, turmeric, chopped onion, half the garlic, half the cumin, and the scotch bonnet chilli in a pan. Bring to the boil and then turn down to a simmer.
Pierce the aubergine with a knife and place directly on the flame of the cooker. If no gas hob put under the grill on the highest setting.
While these are both cooking rinse the rice and bring to the boil.
After 15 minutes, remove the aubergine from the fire allow to cool for a few minutes. Scoop out the flesh and add to the split peas.
Using a technique called chonkay, fill a ladle with the oil and the rest of the garlic and cumin, and allow it to infuse by heating it over the hob. (If you don't have a split gas hob, we recommend doing this over high heat in a small frying pan).
Serve the dhal in a bowl alongside the rice, pouring some of the infused oil on top.