Food

king of brekkie sossies.

#breakfastchat

I do like a steak for breakfast.

Turkey bacon

Staying with my dad at the moment. Am cooking grilled lamb chops to go with a curry tonight. I had been told there were loads of spices and a pestle and mortar.

Spices are dated 2006, so from before my mother’s death 14 years ago. The pestle and mortar look like they belong in a dolls house. Fifteen minutes of toasting spices yielded no aroma.

And cooker in too small a space with a brow height sill and spices inside the alcove.

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Lovely copper sauce pans mind...

I made the pupusas discussed earlier, I used a recipe from a blog something I'm not particularly fond of as they tend to be a bit hit and miss, but this one was fine. The filling felt a bit Jamie Oliver, cutting corners to keep it accessible but resulted in a 'flat' taste. In the future I'll use more elaborate fillings from one of our Mexican books, but the format is great. I might experiment with a mix of masa harina and white flour to get some gluten going, should make them easier to fold without sacrificing on taste too much.

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Burns Supper here tonight, although slightly modified to mollify vegetarian and child predilections.

Veggie haggis, mashed swede, cubed and sautéd tatties, cabbage and gravy. Plus omelette for haggis deniers. Ben Romach 10yo to wash it down, along with the Ode to a Haggis performed to a very unreceptive audience.

I love vegetarian haggis, I need to get some while it's in season.

Deeney's cheese and vegetarian haggis toasties are very good.

So happy to have a decent stock of masa harina again. Tacos al papa yesterday.

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Tempeh goreng with acar (Indonesian pickle) was a hit too, as were the lentil meatballs from James Beard's website.

I'm really getting used to this vegetarian lark, will be trying my hand at making seitan next.

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Any recommendations for a decent but humble kitchen scale? Nothing fancy, just something that will work and I don’t have to keep replacing.

It's nice that making gnocchi starts to become the same effort level as making pasta, it's doable on weeknights too now. Any thoughts on our technique @giofox ?

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You're even going the extra length of giving it the surface texture! I've never bothered, so dunno how much difference it makes. Gnocchi is a good example of a major quality difference between home made and store bought.

Looks good, that sauce needs a bit more creaminess for my taste

sauce needs a bit more creaminess

I spooned in some mascarpone at the last minute. ✌️

Made some prawn and mushroom wontons. Used dried shiitake - amazing the flavour and texture they give compared to fresh.

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What's the sauce here? Looks like liquid fire, I need it.

Simple and quick - chicken stock, chilli oil and oyster sauce. Pretty fiery and addictive.

Loosely followed the Jeremy Pang recipe on GB chefs. I’d definitely make it again.

Awesome thanks, I'm going to ruin it by making a vegan version but there we are, haha.

Previous page Indo action reminds me how much I used to love gado gado. Bizarre combination of random veg, eggs, rice, peanut sauce and chilli.

I know I will be offending the good nation of Italy with this but I've got a real soft spot for Polish Kopytka. Something that has to be homemade to be truly appreciated.

https://www.crunchycreamysweet.com/polish-potato-dumplings/

I might offend the good nation of Poland and use our leftover Mexican potato puree taco filling as a base for that tomorrow.

Made in the week. Such a great dish

I can see it working well as a vegan dish actually. More mushrooms, less prawns, a decent veggie stock and you’re there.

Smoked tofu in place of the prawns could also work. In fact I might even try that next time...

Yes yes yes. Sold.