This is definitely a bolognese in the non-Italian sense of the word, however I have to say it’s a pretty great recipe for full, saucy, flavoursome interpretation of the dish. I’d definitely return to it. Not the meaty, rich, ragu that it closer to what we’re told resonates with authenticity, but excellent in its own right. I made it less budget by using a block of pancetta chopped into lardons, which I’m sure helped increase the flavour but reduce the budget-friendliness. Though I also used turkey mince which is much cheaper and honestly works well when you’ve got strong flavours…
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Excellent. Doesn’t take long, lovely and fresh, lots of veg. Definitely one to repeat. From Eat to beat pg. 169
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Crumble Mix: 140g Plain flour 100g Soft brown sugar 25g Oats (speedicook) 35g Ground almonds 100g Butter Pinch of salt Enough Double cream to make bloobles Except the cream, add all ingredients to a food processor and whiz until the butter is combined into the flour as a crumb. Dribble the cream into the mix bit by bit, mixing with a knife as you go to create clumps of crumble. Continue until you are happy with the consistency. Put into the fridge. Filling: 4 sticks of rhubarb, cut into 3cm lengths. Maybe shorter if you’re dealing with the fat sort.…
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There are aspects of this that I knew wouldn’t work as written… Unheated broth, spring onions, uncooked garlic. All are warning signs for personal preferences as well as demands of the stomach and I decided each had to be addressed. Leeks in place of the onions, From Every Grain of Rice, pg. 90
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Japanese rice cooked with dashi, instant in this case. Cooked with a whole fish rather than the suggested fillets, and I modified the cooking instructions such that I only grilled the fish just enough to char it up a bit before placing it on the rice to steam. Really nice, Lisa loved it, I thought it needed something a little extra, veggies, pickles, a light sauce? All may work. From Everyday Harumi, pg. 86
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Not really a week night meal, quite time consuming to prepare! And remember to use disposable gloves for the turmeric next time. It is… tenacious. But this is lovely and fresh. Well worth making, and probably worth doubling the quantities From Chetna’s Healthy Indian, pg. 235
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Oo this is extremely good. Delicious pork, the blanche and fry steps before braising prevent this from becoming a lump of fatty amorphous protein and the braising liquor is delightfully spiced, and when reduced after removing the pork becomes a first rate sauce. The only thing I would strive to improve would be to take any opportunity to reduce fat in the sauce. The easiest way I can think of to achieve this is to cook this ahead of time, refrigerate the sauce, letting the fat solidify on top and making it easy to scrape away from the good bits.…
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Ooo boy… This is… authentic. Spicy and tingly, sweet and sour, crunchy and… tasty. But I do feel like it might be a bit much for my feeble western tongue. I’d perhaps suggest halving the chillis and Sichuan peppers here. As it is I think there’s going to have to be much rice on hand, and perhaps a jug of milk within reach. The most important thing in this recipe and other like it is to control the temperature of the wok while frying the aromatics, whether this is by getting other elements (meat or veg) into the oil immediately…
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Very satisfying, take away style dish. Used a mix of the two recipes, Lau’s being sweeter, and using its batter and deep frying the tofu (twice…). This is… Nice. Decadent. Unnecessary? Possibly, but I’d do it again. Lovely with green veg to balance. From Stir Crazy & Made with Lau.
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Tasty, fairly quick, great instructions. Used pumpkin rather than squash, and it was delicious, silky, soft could be used in many many recipes to enhance. But actually you don’t necessarily need it here, the pilau is enough alone. Really push the coriander though, you can stack it high in this and the aromatics work beautifully. from East, pg. 143