This was quick for a curry, healthy and really very nice. Albeit the health came from using Greek yogurt in place of cream… Which worked remarkably well and is a fully recommended change. Thumbs up all round. From Rick Stein, India
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While this was delicious in part, good flavours and the herb crumb option being quite acceptable, the recipe used was simply wrong, which is a crime worthy of purgatory on these pages. No, it is not possible to cook a lamb joint on 140c in 15 to 20 minutes. For sure I found my eyebrows reaching for loftier heights in their attempt to warn me of the folly this instruction had in store. But my blind faith won out and 25 minutes later, with 5 for the resting, I found myself cutting into a mostly raw lamb joint. I pumped…
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Very nice, several scrunched up leaves of filo make for a nice squish under the layer of crunch. Sour cream added to the filling rounding the dish off well. The herbs are fresh and important to making this far more interesting than a plain chicken pie.
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So good! Pleased to find nitrate free chorizo. Could reduce the spice, it has a kick, but I like this level. Keeps very well and great for lunches. Very easy to make vegetarian, but the chorizo is rather good in this. From Eat To Beat Illness, pg. 170
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This is really excellent, not quite super quick at around 40 minutes, but fast enough and very low effort with most of the time being simmering. Just delicious, the sweet but piquant flavour created out of few simple ingredients and it would be great with rice equally as with the Anya potatoes I used. The cooking method described for the tiny shallots was a revelation, to drop them all in a bowl of boiling water for a few minutes makes a usually fiddly process of peeling them far more agreeable. From Nigel Slater – Kitchen Diaries 3, pg. 149
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So this was quite difficult to make in the quantities I made, with any stirring needing to be done with great care, but then I did double it… So my bad. A bigger wok is required, but that’s not a thing I would be averse to as large quantities meant I could eat this for lunch in the week, and it only improved with time. A bit of work involved, even when using ready made paste, but very nice and would make again. I used a firm tofu, squeezed it dry under a heavy pan, then dropped the pieces in…
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This is such a simple, wholesome and tasty dish. I really can’t fault it for the effort and time involved. I adjusted slightly to make it a warm plate of food rather than a salad, and it worked. Cook the pasta, add the beans to the boiling water for the final few minutes, drain, return to heat with tomatoes, oil and balsamic, season, stir, add feta to each portion – The reason for the last step is that you can easily make lots of this and freeze it, but the cheese won’t freeze well so keep it separate – Finish…
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From Nigel Slater – Kitchen Diaries 3, pg. 99
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From The Doctor’s Kitchen, pg. 208
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There’s something oddly satisfying about whizzing up a couple of chicken breasts in the food processor. The progression of textures from whole breast to chunks to mush; the sense that you’re doing something a little taboo with what were perfectly fine cuts of meat in turning them to a thick paste; then the final scooping of the aromatic mixture, only possible with your hands, and shaping them into the quasi-ball shapes, just on the verge of not holding together but somehow doing just enough. Good flavours in this meal, strong, fresh and Thai. A nice reminder that a peeled carrot…