A fine sourdough really makes this dish, I suspect without it there would be no hard feelings whatsoever, however the backbone, the texture and that tiny hint of sour just carries that whole mushroom mix on to the next rung of the tasty ladder. Great bite provided by the cabbage here, which, though it is not currently in front of me, I believe was not the originally listed green. Oyster mushrooms used, and very nice they were too. From 3 2 1, pg. 256
Remarkably simple and tasty. Well worth the occasional partridge purchase. From The Christmas Chronicles, pg. 78
Quickly stir fried thinly sliced cabbage and bamboo shoots in place of bean sprouts, also made using home made chicken stock instead of a stock cube. This is really superb. I’m not totally convinced it’s quite as quick as the book suggests… The preparation of the aromatics is not nothing. But it is excellent. Wonderful, fresh flavours and shame on you if you don’t use fish sauce. It’s so much of what is great here. That and the lime squeezed on just before eating commences. From Eat to beat, pg. 199
Not more flavoursome than the previous neopolitan, but a fine method for creating a great crust and handling the dough. Perhaps combining the best of both is worthwhile. 200g water luke warm 5g honey 5g yeast 200g 00 flour Mix, leave at room temperature for 1 hour, then put in fridge for at least 12 hours, up to 24. When ready to make the dough, mix 300g luke warm water with 20g of salt, set aside. Add the poolish to a bowl. Add 300g if strong bread flour, 200g of 00 flour, mix, when incorporated mix in the water salt…
From Kitchen Diaries, pg. 57
Excellent soup, warming and packed with flavour. I rescued out a ladleful of the pumpkin and onion chunks from the blended fate of their brethren to add once again before serving, for a little texture. I also dropped much of the cream, instead drizzling just a little on top. a couple hundred extra grams of pumpkin was used, however I still believe a little extra stock could be added here, it was perhaps a little thick? From Nigel Slater, Kitchen Diaries pg. 58
Good solid curry, though I do feel the seasoning and aromatics need heightening… Fish sauce, lime, lemongrass… Stuff like this. I used a peanut sauce instead of just peanut butter made previously for satay that worked well. Doesn’t need much rice. From 3 2 1, pg. 180
Creamy delicious, excellent with the suggested tonkotsu dipping sauce. Essentially crab roux, cooled, shaped and fried. Really good, needs a nice, finely sliced salad with a sharp dressing. From Japaneasy, pg. 67
Made with instant dashi for convenience, the times of 10 minutes per side are only for exceptionally thick slabs of cod, I used 8 minutes per side and it was just a touch overdone. Very nice meal though. From Japaneasy
Superb, quick meal that bergs you to dip crusty bread in it. Used frozen sardines here, but something a little more solid would be ideal. From Aegean, pg. 59