I've been trying to use my Confined Kitchen to think a bit more about what I cook, and get away from the 'meat plus veg plus some kind of carb' rut I tend to slip into when fitting cooking around commuting.
Luckily there are some awesome world groceries near me - whole walls full of every spice/lentil/bean/other carby option under the sun - and my hasty investment in two Jack Monroe cookbooks (I particularly like Cooking on a Bootstrap) has thrown up some ideas that are already new favourites.
As well as, you know, a couple of works in progress.
Dishoom's dhal makhani is one of my What to Eat in the Time After priorities - smooshy, decadent, gently spiced and slow-cooked lentil loveliness.
Jack's version is, admittedly, nowhere near as luxurious (no butter or cream) but that's definitely a Good Thing, given my lockdown-lessened current rate of movement.
I've made it three times now. The first time I doubled the quantities of everything except the spice, to ensure it was child-friendly, and ended up with something a bit worthy and bland. Second time, doubled everything and did what I was told; excellent although serving with brown rice was a step too far IMO. Carb overload.
Then this one. My first mistake was not enough garlic (I'm using <cowers in fear of Confined Kitchen scorn> garlic paste at the moment and it's hard to judge). My second mistake was using dried black beans instead of tinned kidney beans. Thought it'd be OK in the pressure cooker, but what I ended up with is nicely cooked toothsome beans rather than melty, broken-up ones.
I did fine on the turmeric, cumin, fresh coriander, tomato puree and urid daal so it wasn't all bad, although the unremitting black, with the spinach and coriander, does rather make it look like something dredged from the bottom of a ditch.
That said, it still tasted good and the Jamie Oliver flatbreads with coriander (350g SR flour, 350ml yoghurt, some salt, aforementioned coriander, mix together/split into 12/roll flat/fry) were a big hit. A further attempt has been given the thumbs-up by the famille (I use an adapted version of Melinda's parents' system to decide whether something gets made again or not - thanks for that, M, it's still useful after all these years).
 |
| Hooray for carb walls |
As well as, you know, a couple of works in progress.
Dishoom's dhal makhani is one of my What to Eat in the Time After priorities - smooshy, decadent, gently spiced and slow-cooked lentil loveliness.
Jack's version is, admittedly, nowhere near as luxurious (no butter or cream) but that's definitely a Good Thing, given my lockdown-lessened current rate of movement.
I've made it three times now. The first time I doubled the quantities of everything except the spice, to ensure it was child-friendly, and ended up with something a bit worthy and bland. Second time, doubled everything and did what I was told; excellent although serving with brown rice was a step too far IMO. Carb overload.
 |
| It'll never win a beauty contest |
I did fine on the turmeric, cumin, fresh coriander, tomato puree and urid daal so it wasn't all bad, although the unremitting black, with the spinach and coriander, does rather make it look like something dredged from the bottom of a ditch.
That said, it still tasted good and the Jamie Oliver flatbreads with coriander (350g SR flour, 350ml yoghurt, some salt, aforementioned coriander, mix together/split into 12/roll flat/fry) were a big hit. A further attempt has been given the thumbs-up by the famille (I use an adapted version of Melinda's parents' system to decide whether something gets made again or not - thanks for that, M, it's still useful after all these years).
Ooh the flatbreads sound good - I have no coriander but do have some parsley!
ReplyDeleteI have never ever been to Dishoom. Queues and solo dining fear have put me off. But that sounds like bliss, for After.
ReplyDeleteI want to be above all the lookism in eating, but actual pond scrapings are tough to contemplate. Still, sounds delicious once the spicing is right. Plus flatbreads are splendid. Am thinking of doing something bready next bank holiday but all the nice stuff is a bit massive for one. Whereas flatbreads would be divisible easily enough. Hmm.
Garlic paste is obvs fine, btw. But not enough garlic?? You're on a warning, petal.
DeleteI know, I know. It's not as if we have to worry about distressing people in our vicinity with garlic breath, is it? Go Big and Stay Home Anyway is the watchword from here on in.
DeleteFlatbreads vvg and keep for a couple of days in the fridge, so you could halve the quantities quite easily and have several lunches/dinners' worth I'd have thought.
Dishoom: you, me, and dhal makhani in the Time After? Or even go for breakfast, they do a lovely breakfast (bacon and egg naan, chocolate chai, chilli cheese toast with fried eggs dribbledribbledribblewaaaaah).
I really miss my favourite shop for legumes, spices, dried fruits: Ditta Ceni. It’s too far from my home. It’s far from your homes but have a look: https://www.maestridelgustotorino.com/maestri-del-gusto/ceni-drogheria/
ReplyDelete