From Anna Jones, a modern way to cook, pg. Xxx
Tag
a modern way to cook
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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
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Bit stodgy, certainly my fault when making the roux. In fairness I just made a wheat flour based roux, which is not really intended. But damn it I just really like a traditional roux. It’s creamy and comforting. Would try again, but equally I would possibly just go for a traditional recipe… From Anna Jones, A modern way to cook
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There’s no accompanying picture in the recipe to this gothic looking dish, so I can’t confirm whether it’s supposed to look quite so dramatic. However any such treatment of beetroot will surely end up with a similar product, giving a certain sense of zombie roleplay to the occasion… The appeal of which may vary depending on who you ask. I only had one portion of soba (that portion that is bound with a little paper clasp) left as it happened, so I’d suggest that this would benefit from doubling up and using two portions in the future. Additionally a fine…
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Second go for this one. Nice and fresh again. Making the courgetti yourself turns this into a slightly laborious task though. A few changes, mostly for the better, one for the worse. Due to simultaneous Christmas caking, the ricotta was baked at a significantly lower temperature than would be preferred, 140 as opposed to 200, and suffered for it. A more generous helping of honey is also greatly beneficial. On the bright side, the sliced lemon cooked quickly as described last time didn’t quite work for me, remaining too astringent. Cooking then low, slow, covered by baking paper pushed up…
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The celeriac steak is magnificent. Meaty and fresh. Can take a good blasting on the griddle. It takes on the flavour of the marinade in rapid fashion, but you could really play with different flavours. I love sweet potato fries, the sprinkled polenta is important to help with the moisture, and they need more time in the oven than you think. No less than 25 minutes, I would say. Garlic becomes roasted and sweet and it’s a wonderful burst of flavour when you accidentally pick one up instead of a chip, bordering on too intense, but ok by me. I…
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The two things that blew me away here were the home made pesto and the baked ricotta. Both such simple, delicious elements in so many dishes. The pesto, toasted nuts – here pistachio – with a handful of basil and a handful of mint. Finish with seasoning and a few tablespoons of olive oil and whizz it in the chopper, until potato-like. Very quick and entirely delicious. The ricotta, dumped in a pile onto a tray like a sandcastle from a bucket, a zested lemon, a sprinkle of chili, a good squeeze of honey. In this case ten minutes in…
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Really simple, very fresh thanks to the amount of lemon zest, but I wouldn’t change it. Should have pepper, really can’t see why you would exclude it. Nice, quick dish for a weeknight. Definitely room for playing around with it. The recipe includes the helpful advice to continually turn the pasta whilst simultaneously preparing the kale, which will no doubt result in impressive contortions from those who don’t have a helper. Incidentally the amount of kale suggested is too much, or the type of kale used is very different. We used 200g of purple kale and wouldn’t even think of…