Food

Dinner for 1

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That sauce was nuts.

10 anchors, 10 mulatos, 20 chipotle, 20 de Arbol, microwaved for 1 minute, destalked and deseeded, and soaked for an hour.

Whizz it all up with 200 ml vinegar (i used cider vinegar), a bit of molasses or coconut sugar, and salt.

YMMV on the heat, but it's just about perfect for me - slow rise, with a deep warmth and a sharp finish, while keeping the fruitiness of the anchos.

Cider vinegar is great for this sort of thing. Any others come across as too weak.

Tonight I realised I accidently ordered sausages instead of chicken for dinner, not such a big deal but the plan for stir fry was in jeopardy. But there are plenty of Vietnamese options with ground pork so I improvised with fish sauce and proper SE Asian amounts of sugar. Son absolutely demolished it. No pics, but being able to improvise in the kitchen and land on your feet always make you feel super duper extra smug.

This looked good the other day: https://www.youtube.com/watch?v=ZAA7W3ozH_k

First of a couple of deliveries this week:

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Any good chocolatier near spitalfields?

Dark sugar?

Damn

Ended up going to Liberty for Rococo which are a particular favourite.

I had a weekend pass to London but have to return home with good chocolates.

hi SE folkx, next time you make pakoras, donuts or chips and have spare waste oil please let me collect it, especially if you have loads. if you are a commercial venture i can supply the necessary form

There used to be another one therabouts, and Land is also excellent.

The young wild garlic leaves are out, perfect for batch pesto production...

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Anybody here have recommedations for the best basmati rice you can buy easily in the UK?

I've only relatively recently tuned myself into how shit most rice is over here, and how fragrant it can be.

Kohinoor Gold is the best we've found so far....what are we missing?

Realise I never said thanks for the recipe. Cheers.

nice. what's your recipe and how long will that keep ?

It's a combination of cashew nuts (for price) , wild garlic, salt, olive oil and parmesan. I couldn't give you ratios as its all done by eye the above used about 3kg of wild garlic. It will keep in the freezer all year (providing it doesn't get eaten before then). It normally last until November before I run out.

thanks - we have a massive patch in a nearby park, which we forage each year. normally put it through pastas or omelettes as a simple 'green' but will def make a batch of pesto this year

The leaves are particularly nice at the moment as they're nice and young. They're really sweet.

I also make batch quantities of wild garlic butter which I portion up and freeze to again periodically get out through the year.

Whilst the leaves are in season I mix them into pasta dough and make cheese and wild garlic scones.

sure you know this but in case not - the bulbs/bulbheads are pretty tasty too, can be quite spicy. good through salads

Yeah I've been tempted to try and make wild garlic capers with the seeds.

I make similar but given there are loads of hazel trees i use hazel nuts (we never get any nuts from the woods around us as the squirrels take them all) and pecorino.

Look for Dehraduni on the packaging, an indicator of best quality.

I'm sure I've asked this before, so apologies for the repeat question - best Korean restaurants in town (New Malden works best as that's close enough to us)?

And does anyone have recommendations for something East African?

Ta

Most on the high Street in New Malden are a safe bet. Been a while since I went down but the standard in most of them is v good.

Look for Dehraduni on the packaging, an indicator of best quality.

Thank you! I had no idea.