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Morticia
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« Reply #885 on: 14:40:29, 07-12-2007 » |
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GEORGE GARNETT!! So it was you slouching surreptitiously by the Odeon while fiddling in a furtive way with your `phone. You little tinker! 
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harmonyharmony
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« Reply #886 on: 12:13:05, 08-12-2007 » |
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Last night I stumbled in after a couple of after-work pints (I really can't drink on an empty stomach any more) and cooked a couple of fishcakes (cod I'm afraid and also not home made (co-op), I know that you're all shocked and disappointed) with tons of cabbage, peppers, mushrooms, garlic and pak choi. The perfectionist in me was yearning after some onions (ran out on Thursday and completely forgot while I was shopping - never mind I need to get some sugar and [something else, but what? bother!] anyway. It was very nice.
Tonight I'm planning on doing a smoked mackerel dauphinoise with some spinach and pak choi (I do love pak choi).
I may even defrost that slice of apple pie that's been lurking for a week.
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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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Andy D
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« Reply #887 on: 18:21:48, 09-12-2007 » |
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Currently making aubergine and red lentil curry, never tried this combination before, hope it's OK.
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harmonyharmony
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« Reply #888 on: 18:47:46, 09-12-2007 » |
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I don't see why it shouldn't work...
Let us know how it turns out!
Pizza tonight.
Will be following chafer's instructions...
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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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martle
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« Reply #889 on: 18:51:33, 09-12-2007 » |
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Meat lovers, do yourselves a favour and try this. I did it last night and it's the tastiest meatball recipe I've come across. It would work fine with minced beef I'm sure, but somehow lamb (which is what I used) seems more authentic. Important to get a good flatbread too - I used a flat ciabatta topped with garlicky cheese.  |
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Green. Always green.
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Andy D
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« Reply #890 on: 20:00:38, 09-12-2007 » |
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Lentil and aubergine curry very nice I'm pleased to report. I wasn't sure how to cook the aubergine. The usual ways are frying or baking aren't they? But they soak up such a lot of oil when you fry them so I just chopped it into small slices and added it raw to the curry with about 10 minutes to go - so it was effectively simmered. Seemed to work fine. I love brinjal (aubergine) pickle though I had hot mango pickle with this curry.  Brinjal pickle goes wonderfully with roast potatoes & parsnips and sprouts - it's the nearest I get to having a traditional Christmas dinner. |
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MabelJane
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« Reply #891 on: 20:08:32, 09-12-2007 » |
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Brinjal pickle goes wonderfully with roast potatoes & parsnips and sprouts - it's the nearest I get to having a traditional Christmas dinner.
Sounds dangerously close to being festive, what with that holly draped over your ears too! |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Andy D
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« Reply #892 on: 20:11:28, 09-12-2007 » |
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Just found this on a BBC site about the aubergine: "And frying, roasting or grilling is what you must do to savour its creamy, meaty flesh; throwing it raw into a dish is a waste of aubergine."  |
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martle
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« Reply #893 on: 20:13:10, 09-12-2007 » |
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Lentil and aubergine curry very nice I'm pleased to report. I wasn't sure how to cook the aubergine. The usual ways are frying or baking aren't they? But they soak up such a lot of oil when you fry them Andy, I think I'd slice and part-grill them if I was doing that, then add them to the curry. Far less oil (although I'd splash a bit on before grilling); baking doesn't make for great texture, does it? |
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Green. Always green.
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MabelJane
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« Reply #894 on: 20:22:03, 09-12-2007 » |
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Just found this on a BBC site about the aubergine: "And frying, roasting or grilling is what you must do to savour its creamy, meaty flesh; throwing it raw into a dish is a waste of aubergine." But you said it worked fine so it must have tasted good - or was the curry so hot you couldn't taste the aubergine anyway?  |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Andy D
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« Reply #895 on: 21:32:06, 09-12-2007 » |
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Curry wasn't that hot but the aubergine was more noticeable for its texture than its flavour. Perhaps I should try brushing with oil and chargrilling if I do this one again - I've got one of those frying pans with the raised ridges on it - that should stop the aubergine from being too oily. As you might have guessed, I don't often buy aubergines, though I did grow them one year in my greenhouse - they seemed to attract lots of red spider mite.
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increpatio
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« Reply #896 on: 15:17:58, 10-12-2007 » |
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Curry wasn't that hot but the aubergine was more noticeable for its texture than its flavour. Perhaps I should try brushing with oil and chargrilling if I do this one again - I've got one of those frying pans with the raised ridges on it - that should stop the aubergine from being too oily. As you might have guessed, I don't often buy aubergines, though I did grow them one year in my greenhouse - they seemed to attract lots of red spider mite.
Isn't the standard procedure with aubergine, to slice, sprinkle each slice with salt, leave for half an hour, wipe off residue (salt draws out the moisture), then maybe for the purpose of the curry, grill before adding to the sauce? |
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Andy D
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« Reply #897 on: 01:15:43, 11-12-2007 » |
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I've read several times that you don't need to do all that sprinkling with salt stuff these days as the aubergines are not bitter, so I didn't, in fact I've never done so. But I will grill/chargrill next time. At the risk of sounding festive again (pace MJ) here's an interesting culinary page: http://www.vegsoc.org/christmas/2007/index.html |
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harmonyharmony
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« Reply #898 on: 12:10:53, 11-12-2007 » |
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Tonight, two lamb chops (now marinading) with some mashed potatoes and some vegetables. I'm being a bit vague because it will depend on what looks good on the way home. Currently I have a little bit of spinach but it'll need something else.
Apple pie to follow (probably with ice cream).
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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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martle
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« Reply #899 on: 12:43:12, 11-12-2007 » |
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Apple pie to follow (probably with ice cream).
Sometimes, hh, nothing else will do.  |
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Green. Always green.
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