![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Some things we have cooked lately
Jul. 31st, 2023 12:13 pm1. Pork belly with fennel, from the Big Red Book (In the Kitchen, by Campion and Curtis). The really notable component of this recipe was the sauce: a sort of toum/aoli type thing with quince paste. Garlic, quince paste, oil, and I think cumin and fennel seeds, processed together. As with many things from the Big Red Book my partner looked askance at it and then pronounced it good. VERY good on pork (and that section of the Big Red Book has multiple different pork + quince combinations).
2. Luke Nguyen's Vietnamese chicken curry, which has a similar logic to it to green thai curry, but is heavy on fish sauce and lemongrass. Shiny made it with about half the recommended liquid - if you use the full amount you get something more soup-y, and it would be great with rice noodles or pure soba noodles in a laksa/ramen kind of way. (Probably great with ramen noodles, too, if you aren't gluten-intolerant)
3. Palak Paneer (lazy version: ie, I don't blend the spinach and tomato, and actually I don't think I use any cream at all) with "Bombay kumara", ie, Bombay potatoes done with sweet potato instead (and green beans thrown in).
4. Item 3, served with Becky Excell's gluten-free naan bread. Which doesn't taste like naan - looking at my Madhur Jaffery Vegetarian India cookbook which I've reclaimed from K, the texture might be closer to roti. I present to you an annotated recipe:
( Accessibility notes )
( What you need and what you do with it )
These are tasty but don't keep well. I suspect the wet dough keeps fine, though, so you could make a double batch and reserve more dough for later use.
Becky Excell is a white londoner with a Malaysian-English husband, so I'm very excited by "Quick and Easy Gluten-Free"'s prospects of offering me recipes that are made on things I can obtain in Sydney, use supermarket GF staples where sensible, and might actually cover some of the Asian food staples I can no longer eat. So far, however, I have just made naan several times. My partner, who has a stack of frozen roti in the freezer, has even chosen to eat this instead of heating up his own.
2. Luke Nguyen's Vietnamese chicken curry, which has a similar logic to it to green thai curry, but is heavy on fish sauce and lemongrass. Shiny made it with about half the recommended liquid - if you use the full amount you get something more soup-y, and it would be great with rice noodles or pure soba noodles in a laksa/ramen kind of way. (Probably great with ramen noodles, too, if you aren't gluten-intolerant)
3. Palak Paneer (lazy version: ie, I don't blend the spinach and tomato, and actually I don't think I use any cream at all) with "Bombay kumara", ie, Bombay potatoes done with sweet potato instead (and green beans thrown in).
4. Item 3, served with Becky Excell's gluten-free naan bread. Which doesn't taste like naan - looking at my Madhur Jaffery Vegetarian India cookbook which I've reclaimed from K, the texture might be closer to roti. I present to you an annotated recipe:
( Accessibility notes )
( What you need and what you do with it )
These are tasty but don't keep well. I suspect the wet dough keeps fine, though, so you could make a double batch and reserve more dough for later use.
Becky Excell is a white londoner with a Malaysian-English husband, so I'm very excited by "Quick and Easy Gluten-Free"'s prospects of offering me recipes that are made on things I can obtain in Sydney, use supermarket GF staples where sensible, and might actually cover some of the Asian food staples I can no longer eat. So far, however, I have just made naan several times. My partner, who has a stack of frozen roti in the freezer, has even chosen to eat this instead of heating up his own.
