Pleasant and relatively speedy. The de-seeded cucumber is a treat in stir frys. As ever I replaced the spring onion with leek. Would look to push the flavours a little here, I feel like the quality of my ingredients is perhaps letting some of these dishes down… Martini is not quite the substitute for shaoxing wine that sherry is. But this is good nonetheless. From Every Grain of Rice, pg. 120
Wonderfully simple and quick. A real comfort meal for a day that just doesn’t afford much space for cooking. Steaming hot, gentle flavours, a little sweet but not too much. Very nice. Would perhaps look to thicken the sauce just a smidge more, either through flour or reduction. It could stand the gentle heat of a pricked chilli, perhaps, but not at all essential. And I would love to make a big batch with a whole chicken, to really pump those savoury flavours into it. From Every Grain of Rice, pg. 124
Very pleasant alternate molee, although bones almost ruined the day. Worth ensuring the onions are properly coloured before moving onto the next steps. I world try again, however I do have to say that the prawn molee recipe is a more pleasing dish, and I would probably just use that method with alternate protein from now on. This one requires a good bit more lime pumped into it to bring it to life. Rick Stein – India – pg. 150
I made such a terrible job of cooking this, honestly. But a lot of the blame is on the recipe which is just terribly written. The food was delicious, but I would want to rewrite the instructions. No mention was given to cooking the ingredients and many other important details are obfuscated. Great sauce and great salmon crust, though. From Full of Flavour, pg. 81
Really excellent. I actually griddle the lamb, but no matter which way it’s done it’s important to get it screamingly hot and cook as quickly as possible to get that crust and not over cook the middle. Not quite crusty enough in this case, but still damn fine. A minute of attention given to the fat is also important. Lovely herby beans, could mix it up a little with more zing, but this is nice as it is. From Real Fast Food, pg. 209
Is an extraordinarily calorific take on a dal, usually the most wholesome, healthy dish you could hope to find. Swimming in ghee and flavoured with lamb offcuts, you need only a little to be quite satisfied. And in truth, I’m just not sure it is quite what I want from my lentils. I was however, heavy handed with the tamarind, which perhaps is donating a tartness that does not work here. Worth another go, I think. Perhaps backing away from the ghee a step or two would help also. From Asma’s Indian Kitchen, pg. 146
From Everyday Harumi, pg. 112
From Eat to Beat, pg. 120
Hollandaise Sauce