Scallion and Ginger Sauce
Category: Recipe
Recipe
Challah
You would make challah A slice from a block of yeast Mixed with sugar and lukewarm water Left in a warm place Until it bubbled and fizzed Then adding flour, eggs, sugar, salt, more water You made a loose dough, sticky, wet You proofed it twice Before forming it into plaits When it had risen … Continue reading Challah
Steak au poivre vert
The Irit was desperate to eat steak with green peppercorn sauce. So here's how I made it. Ingredients The meat 2 lumps of filet steak (will work perfectly well with any grade of steak) Knob of butter Splash of sunflower oil The sauce 1 shallot, chopped finely About 1/4 jar green peppercorns, drained (Mrs Kahnivore … Continue reading Steak au poivre vert
Chicken And Aubergine Curry
Here's an update on yesterday's not-curry. The ingredient list is almost identical but the process is different and that's what makes it work. 4.5 stars from the Irit. Certainly the most curry like dish I have ever made. I would believe in this if they served it to me in the Last Viceroy. This recipe … Continue reading Chicken And Aubergine Curry
Tortilla / omelette
This recipe is my approximation of a Spanish dish, Tortilla, with various additions. I haven't been to Spain, so no guarantees of authenticity here. It's good for vegetarians (provided they eat eggs) and also for people who can't eat wheat. Quantities are not critical for this dish, and you could try substituting tomatoes or red … Continue reading Tortilla / omelette
Roast potatoes
There are many varieties of potatoes. Some are better for roasting than others. Today I used cyprus potatoes, which come covered in red, sticky mud. Always make far too many potatoes, because the potato monster will enter the fridge and eat them within 24 hours, whatever you do. Peel and wash the potatoes. Chop into … Continue reading Roast potatoes
Basmati rice
Basmati rice is a long grained rice which has a special grass like smell when you open the packet, if it's good stuff. We use Tilde Basmati, although I'm sure there are other good ones. When cooked correctly, the rice grains are all separate and well formed. It's fairly dry. Here is a traditional way … Continue reading Basmati rice
