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Very nice, incredibly healthy meal. In fact the original recipe adds pasta… And I almost never object to the adoption of pasta to anything… But with hearty root vegetables and plenty of lentils to fill in the nooks and crannies, I just can’t see that it would add much, so I dropped them. Used cayenne pepper for hot paprika, and Hungarian Paprika, the truest paprika, for the sweet. Very fine. From Nigel Slater – Green Feast Autumn, Pg. 206
There’s a more complex Fuchsia Dunlop recipe for these as well that is worth trying, but this was excellent. I also used pork shoulder minced in the processor to get a higher fat content, which was great and no extra time really as all the meatball ingredients needed processing together anyway. Deeply satisfying, brothy, noodly meal. Although I’d go heavy on the stock as over multiple days the noodles absorb a good deal of it in reheats. From Noodles by Terry Durack, Pg. 66
Better than my previous attempt of these, and because I was lazy and added no words back then I have no idea why. I remember that it felt curiously straightforward and quick in a way that that simply wasn’t the case this time, so perhaps I skipped ingredients and steps and merrily presented an acceptable approximation. Not this time, ever ingredient accounted for here and my first instinct is to say that there chilli oil needs to be halved… Or at least the one I used does. Not only was it fiery hot, but it introduced enough salt to preserve…
This reminds me of Pancit Canton, but with a pleasingly crispy thin noodle bed rather than thick juicy noods, and possibly a less crowd pleasing flavour… May be a harsh judgement, I did enjoy this rather a lot. Served in the middle of the table as a big steaming f centerpiece or us to dive into without due consideration for appropriate portion size. Real good.
This is Nigel Slater’s gooseberry crumble cake (minus the gooseberry and the crumble) and 260g of soaked dried fruit. And it’s great. I skewed the ratio of flour to almond another 30g towards almonds. And I chopped up the glace cherries before soaking them in rum with sultanas and raisins, and I wouldn’t skip the cherries, the flavour they add is excellent. This cake always takes longer than the suggested 1 hour for me. This had around 1hr 15mins and this was too much, the outside being a little singed. Would love to add some cinnamon, try different alcohols.
Tried to omit the cream initially… But this may depend on the creaminess to add body as I wasn’t impressed until I added some single cream, which tied it together. Perhaps using a really good chicken stock rather than the stock cube I used here might mean you can go without the cream… Worth trying. it’s also possible that yoghurt could be used. I think the green chilli is also important to punch through the starchy, sweetness. In fact I also added the juice of a lemon after cooking which I think helped it along. From Milk Street Fast and…
A form of molee, really, but a teeny bit more rich, at least in the heavily modified version I was able to create here. Using ground spices and coconut cream rather than doing the grinding for yourself… Which though doable really does extend the cooking process. Also using more passata and less water to thin the paste than suggested. Very, very nice. Solid instructions, easy to modify, well banaced spices in the quantities suggested (roughly). It suggests you can use fish or prawns or chicken. I decided to use prawns and basa fillets, because I’m a maverick like that. Very…
Honestly I just don’t know that it’s possible to make a steamed pudding look refined in any way. I wasn’t really trying in fairness, I’m not even sure if I care… but this looks an absolute state and that flies in the face of the fact that it was utterly delicious and frankly confirms to me that steamed puddings are incredible and under-rated in world wide cuisine. Non-sueted version, as I decided that I would aim for a light and airy squishiness. And starting life as a Burn’s night whisky and marmalade pudding, with the marmalade and whisky removed. The…
Wholesome and tasty. Added some extra sauerkraut and a sprinkle of Hungarian paprika to finish. Would love to keep the cabbage more whole. Perhaps just by cooking it for a little less time or cutting the wedges into quarters rather than sixths. From www.theguardian.com/food/2024/jan/20/roast-cabbage-chana-dal-swede-carrot-bulgur-preserved-lemon-lentils-butternut-squash-feta-yoghurt-yotam-ottolenghi-winter-vegetable-recipes