Really good, simple, quick and flavoursome. Oddly reminded me of a superior version of the chicken balls tried earlier in the year, due to the Thai influences. The salad there would work beautifully here, though is clearly more time consuming. From Eat to Beat Illness, pg. 226
I confess this was mostly ready made. Packet of Katsu curry and ready noodles cuts out a good bit of work. The interesting thing here was the panko chicken breasts. Prepared by coating in seasoned plain flour, dipping in egg wash, and generously coating with panko breadcrumbs, the large chicken breasts went in the oven for 25 minutes (note less Godzilla chicken breasts would likely require less). The traditional method would be to fry them, which would colour them up a little more, however I was pleased with these results. The noodles were fried in a lightly oiled wok until…
Very nice, easy enough if the ingredients are all present. Only problem being the noodles, which very easily get soggy. Putting them in the wok only at the last minute or frying them off separately to crisp them slightly wouyld help, as would a bigger wok. From https://www.recipetineats.com/chicken-pad-thai/
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
This was thrown together with store cupboard items, just happened to find a recipe that fit the bill almost perfectly. Takes a little while, but very low effort. Like a speedy, light, Mediterranean dal, albeit the chestnuts in the recipe were omitted and would change things up no doubt. There are lots of ways you could modify it, different spices, a bit of acidity, throw in other herbs. I used chives rather than parsley, you could also go for coriander happily. Handy dish. From new Doctor’s Kitchen book
I enjoyed this, the ragu is quite acidic as are many of Tom Kerridge’s, and I would turn that down a hint. I think the general idea here is a bolognese with spiralised veg. In which case there are probably other ragu recipes I’d head to before this one, albeit I’d like to try again with minor tweaks. The courgette and feta works well, the feta adding a heft to the dish that spiralised veg can miss, making it a more interesting pasta substitute. From Tom Kerridge, Dopamine Diet
This was extremely nice and I would do it again in a flash, or in a carefully simmered 6 or so hours, as the case is here. The one important thing to note is that the recipe recommends removing the skin, an action I assumed was overly health conscious piffle. Not so! Turns it over such a time scale the skin renders down turns everything pretty fatty. It’s not impossible that cooking the rice separately would be preferred here, but that sort of goes against the ethos.. From Slow Cooking Cookbook, the little one.
I have no memory of this, other than a vague sense that it was very tasty… it looks very tasty! Update: it all came back! This is another attempt at Tom Kerridge’s turkey schnitzel, and again, it was pretty great. Used some preserved roasted peppers draped on the top and they brought a greater balance to the tightrope of strong flavours that this dish walks. From Tom Kerridge – Dopamine Diet, pg. 208
Had a crack at smoking this on the new gas bbq, which worked wonderfully to a certain definition of ‘wonderfully’. Cooked deflecting the direct burner heat with a bit of folded foil on a rack, it was easy to control the temperature and cooked in the same time you’d expect from an oven. Really good marinade which was generally nice, but where the chicken was able to crisp up was just sublime. Correct smoking would have helped this greatly, which was not achieved here. My fault, it is certainly worth noting for posterity that a smoke box needs holes in…
Very warming, very easy. Comfort food and delicious. As ever would strongly benefit from really good, home made stock. From Nigel Slater