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harmonyharmony
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« Reply #45 on: 23:17:22, 08-03-2007 » |
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I'm just about to cook something for tomorrow's dinner. It's a dhal, courtesy of Mr Pat Chapman and the Curry Club.
I'm defrosting a mango and plantain curry (from The Accidental Vegetarian by Mr Simon Rimmer), which isn't half as exciting as it sounds.
The dhal is great and I always make too much because I like it cold as a spread (I suppose it's not a million miles away from pease pudding) the following day on toast for breakfast.
Yellow Dhal
1/2 cup red lentils
salt
blob of butter
1/2 teaspoon cumin, ground
1/2 teaspoon cumin, whole
1/2 teaspoon turmeric
Boil 1.5 cups of water, then add lentils. Stir well.
After about 10 mins, add the cumin (both) and turmeric and salt to taste.
Simmer for about 30-35 minutes, adding water if necessary.
Add your butter blob (if you're feeling fancy you could fork out for some ghee or even make it yourself) and when it's melted, serve.
Alternatively, if you're preparing it the night before (like me), you get as far as finishing the simmering stage, then you let it cool.
The next day, you add the butter and put it in the bottom of the oven on a lowish heat (Gas mark 4 should do it) for around 20 minutes or until warmed through (will depend on oven obviously - check it after 10).
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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thompson1780
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« Reply #46 on: 23:27:19, 08-03-2007 » |
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Ooooo Ooooo! If you're looking for something cold as a spread, try Bagna Cauda....
Take a large head of garlic and divide it into cloves. Cut them crosswise into thin slices. In a saucepan, boil a large wineglass of Barolo (or other heavy red wine) and add the garlic slices and simmer for a couple of minutes. Then add 10-12 anchovy fillets and a small wine glass of olive oil (good stuff). Simmer again for a bit, then add 4 oz of butter and put on a low simmer for 45 minutes until he anchovies have disolved.
Pour this over roasted peppers for a hot yumminess. Or just let it get cold (don't put in the fridge) and spread it on bread for a cold yumminess.
Tommo
Hungry now.
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Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
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harmonyharmony
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« Reply #47 on: 23:34:22, 08-03-2007 » |
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Ooooo! Ooooo! Indeed! The garlic in the store cupboard is a bit old and I'm not buying any wine until I can afford to (but presents cheerfully accepted  ) But when I am in a position to, that looks really rather yummy. |
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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harmonyharmony
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« Reply #48 on: 17:11:04, 10-03-2007 » |
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Just as a postscript, my yellow dhal was marvellous, the mango and plantain curry was as I remembered it (not a recipe to repeat in a hurry), but I added some stir fried kale and decided that it needed spicing up a little bit.
Wow. I love a curry where your mouth is still tingling half an hour later!
My girlfriend doesn't like powerful flavours but I love as many as possible! I'd added fennel seeds, chilli flakes, a splash of vinegar, and two preserved chillis to the kale. Kapow!
Out to dinner tonight, not sure what's for dinner (hopefully something Japanese) - we've been told to bring our favourite beer.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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trained-pianist
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« Reply #49 on: 17:58:17, 10-03-2007 » |
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Tone, I like makerel fillets in tomato sause with potatoes and salad. We have it sometimes when in a hurry. It is really good. So your image is safe with me.
I only discovered lentils a few years ago. I make Greek soup out of them. But now I like to mix them with rice. I think I will like that dhala thing. I don't like cumin too much, but may be in bread, but may be it is different in lentils. I am going to try.
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« Last Edit: 18:19:27, 10-03-2007 by trained-pianist »
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Andy D
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« Reply #50 on: 18:10:35, 10-03-2007 » |
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Tonight I've got a second portion of the mung dal, red pepper and mushroom curry which I made last night. It's gorgeous served with basmati rice, plain yoghurt and lime pickle.  |
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trained-pianist
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« Reply #51 on: 18:20:08, 10-03-2007 » |
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I love pickles and papers. I think it is a good choice Andy D.
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MabelJane
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« Reply #52 on: 22:15:20, 10-03-2007 » |
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I love pickles and papers.
Sweet papers t-p?  Sorry - shouldn't tease you! Your English is very good. (My Russian's non-existent!) Ask Andy about the secret ingredient in his cabbage soup... |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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martle
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« Reply #53 on: 22:22:37, 10-03-2007 » |
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Ooh, that reminds me, MableJ, about a great Jane Grigson cabbage and sausagemeat recipe. Well, of course it's French paysanne transcribed by JG.
Basically, savoy cabbage ripped to shreds, blanched and divided into three, layered between flattened out sausagemeat (3 to 2), buttered in between layers and of course the dish (casserole type); in oven for 2 and 1/2 hours at medium-low heat. Sprinkle some oregano and s & p on the layers, sure, but DO NOT do anything else fancy! It's fab as is. Serve with new pots, plus maybe a tomato-based sauce if you must; but I don't think it needs it.
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Green. Always green.
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trained-pianist
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« Reply #54 on: 22:38:48, 10-03-2007 » |
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What do you call the papers which are not chillies? I call them sweet papers. I like them red in salad. They are nice grilled too. Now I got into habbit to bake sweet potatoes (since I am on sweet vegetables) and eggplant (since it is easier to spell than what they call it here), carrots and potatoes. First I boil all potatoes (not eggplant) and then when they are half way done I put them into oven with olive oil on them. I think most people do it like that.
I like that cabbage and sausagemeat recipe that martle wrote. That is easy enough. I like the sausage from Aldi.
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MabelJane
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« Reply #55 on: 22:51:25, 10-03-2007 » |
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What do you call the papers which are not chillies? I call them sweet papers. I feel horribly mean for teasing you now t-p! They're not papers, they're peppers - a similar sounding word. And we do call them sweet peppers. Sweet papers are the wrappers around toffees etc!  I'm another veggie so no sausagemeat for me, martle! MJ  |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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martle
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« Reply #56 on: 22:55:54, 10-03-2007 » |
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t-p, cabbage is my favourite green vegetable! And yes, grilled red peppers are delicious - stick garlic and anchovies inside them. Or grill the hell out of them, strip off the skin and shred with olive oil and salt and black pepper. YUM!
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Green. Always green.
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trained-pianist
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« Reply #57 on: 23:00:41, 10-03-2007 » |
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Thank you for pointing my mistakes. I am very greatful. With regard to peppers it was not my worst mistake. I called wrapping paper without w in front. People are so nice here, but as you can see spellling is not my strong point. (do I have a strong point? To my knowleadge I don't).
Martle, I find most people here don't like cabbage. I love it and even put it in my salad.
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martle
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« Reply #58 on: 23:05:58, 10-03-2007 » |
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Thank you for pointing my mistakes. I am very greatful. With regard to peppers it was not my worst mistake. I called wrapping paper without w in front. People are so nice here, but as you can see spellling is not my strong point. (do I have a strong point? To my knowleadge I don't).
Martle, I find most people here don't like cabbage. I love it and even put it in my salad.
t-p, you don't need a 'strong point' - just be you, that'll do nicely. What, the Irish not liking cabbage?? I thought a staple for St. Pat's Day was boiled beef and cabbage - although that may just be the Irish in the USA? |
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Green. Always green.
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MabelJane
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« Reply #59 on: 23:14:21, 10-03-2007 » |
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t-p, cabbage is my favourite green vegetable! I like to cook chopped cabbage in a frying pan in olive oil with chopped onion and garlic, black pepper and a liberal dash of soy sauce, leaving the lid on for a while so it part fries part steams - there's probably a proper culinary technical term for that...I've heard of "sweating" onions but I've never liked that description! |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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