I really like this soup, made here without the spinach and using scotch bonnet, which is absolutely not the right chilli to use. Nonetheless this is creamy (albeit with no cream), luxurious and filling and quick. Would make again, and should try with spinach as I think that would really add a depth and make it a little less rich. From 1 2 3, pg. 232
Certainly a nice, simple soup with plenty of depth of flavour, though not totally blown away by it. I felt the need to add a dash of hot sauce and would do so again. Very good, but I would possibly chose other soups in preference. The toasted hazelnuts splashed with oil and salted, are a delight, so much so that I had more than eaten my portion of them long before it was time to plate up and felt the need to sadly deprive myself of them as a garnish in the soup itself. Oh well. From KD 2, pg.…
It’s been a while since I have cooked a barley risotto, and a fine thing it is. In truth I feel that it shouldn’t really qualify as risotto, but this sub-classification is a convenient shorthand for a vaguely risotto-esque thing. I threw in some chicken thighs simply as they needed to be eaten, crisped up the skin then just left them in the pan and followed the rest of the recipe exactly. The lemon here acts almost as the wine in a normal risotto, providing a backbone of sharpness without which it would be entirely uninspiring, and i wouldn’t have…
Though I was skeptical of the mix of the roots and the cheese, its really rather excellent. From https://www.theguardian.com/food/2021/feb/09/nigel-slater-midweek-dinner-roast-roots-and-herb-cheese
From 200 Slow Cooker Recipes – Pg. 174
Exceptionally good treatment of vegetables, perfect on their own with crusty bread or with pasta. Probably many more variations besides. The pre-salting, leaving for an hour, then rinsing and squeezing out of the aubergine really brings the best out of a vegetable that I’m often indifferent to without the proper preparation, as is done here. It becomes a meaty component, and quite tasty. Not a quick one though, despite what you may think. There are in fact several comparisons to be drawn with the preparation required for bibimbap, with the cutting and separate frying of the vegetables, then letting them…
Wonderful, full flavours and feels authentic. Works with more fish than just snapper and monkfish, I used rock salmon here to good effect… Though I read that this can be ecologically unsound so would possibly avoid. From Rick Stein, India – pg. 162
Mostly following: https://thehawksmoor.com/news/how-to-cook-the-perfect-steak/ But getting some specifics for the precise cut from: https://www.donaldrussell.com/tomahawk-steak-900g-grb1153.html And it was a triumph. Finest steak I’ve cooked. Albeit I felt truly terrible for 2 days afterwards… Nothing wrong with the meat, just my increasing inability to digest beef. Oh stomach, how thee hath forsaken me.
A lovely sharpness to this soup that makes it actually quite different to many otherwise similar soups. I was unable to make up the suggested pesto style accompaniment, so I topped it off with some tapenade instead, which worked very well. The soup was really able to stand up to the strength of flavour in the tapenade. From 3 2 1, pg. 226
Full of flavour, full of health-feeling-ness. By which I mean eating it feels that eating this nourishes you, that it standing you upright for whatever is to come and pumping you full of vitamins and chutzpah, which is not actually a sensation that I often get from many curries, even when they are generally considered to be “not bad” for you. Dal, for example, is low in fat, high in fibre, and by the sounds of things spices are generally full of things that your body is pretty ok with. However I wonder at times how much good it is…