Inspired by the recipe below really, I used udon cooked at the last moment and served warm rather than cold. I used beetroot and cabbage, sautéed, some additional cabbage pickled, and charred broccoli on top. Superb. A great dish for using up veg. I’m not sure I can ever be on board with maple syrup on in dressings or sauces though… It’s a flavour that is lost so easily and an expensive one at that. Honey is a fine stand in. From Anna Jones – A modern way to cook, pg. Xxx
Actually… This isn’t so great. Lots to improve and I intend to do so. The sponge was firm, not quite rubbery, but not too far away. I’m not sure if I did something wrong here or if the recipe is not great. More care needed when mixing perhaps? Wrong sized eggs maybe? Not certain. The custard seemed perfect and thick initially, but left for a few hours on the window sil on a wet day it became extremely liquid and could no longer be used as a filling. Possibly not the recipe’s fault, but I’ll probably use another recipe regardless.…
Really excellent! This book continuing its record of fine meals.
Oof this is a lot of prep.. But so so good. An hour into the prep of this I resolved that I was quite OK leaving it to restaurants and takeaway. A few bites into eating this I had reversed that resolve and would have been quite happy march back into the kitchen and prep it all over again. Used smoked mackerel in place of beef, marinated in the seasoning for a few hours then sautéed for a few minutes to bake the seasoning sticky. I also fried some of the rice to simulate the crispy rice at the bottom…
Very tasty, good as the centrepiece of a bits and pieces meal, takes spice beautifully. From Meatball Cookbook, pg. 54 & 148
Very good, arguably better the day after cold or heated. I would be a little more careful with the oil temperature to reduce the colour a little. Also, I’d contemplate using a wet batter rather than a dry one, for a better coating. However it may be more my technique that needs reflection. From KD III, pg. 454
Yep Yep Yep. These are exceptional, really just perfect. From Nigel Slater – KD III, pg. 243
Really rather good, and making gnocchi is not at all an arse, which was surprising. Much more straight forward than making good pasta. With the foresight to bake some potatoes the day before this is quite achievable mid-week. The accompanying meal is little more than fry with peas and dragon with salt, pepper and lemon. Finish with parmasan But it works damn well. From Gordon Ramsey – Ultimate Cooking Course, pg. 150
This is spectacular, honestly just delicious and super quick. I’ll say that, but for future reference please do bear in mind that my version here was, by necessity, quite modified from the one in the recipe. Finely chopped sun-dried tomatoes in place of grated fresh tomatoes. Idiazabal cheese (like an intense cheddar, or a solidified form of the cheesy power at the end of a packet of Whotsits; slightly smokey but not smoked cheese that is my favourite new discovery of recent weeks) instead of feta. Added slices of chorizo and meaty gordano olives, which does not have an equivalent……
The real recipe here is for the sauce, which turned out to be a great, simple and fresh sauce that in the processor develops a creamy texture. Works well for fish and salad, probably chicken also. The tuna steaks we bought here were a little stingy, given the price. But of good quality. Cooked on the BBQ for a few minutes each side. From Claudia Roden – The Food of Italy, pg. 343