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Working my way through some Indian recipes from a not very good book - an experiment in seeing what works and what doesn't. The night before last I turned my kitchen into a post-hurricane site with a

Ta. I must give this a try.

Thank you thank you. But doesn't everyone look better wearing a bath mat?

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Speaking of pink Curry Bible, recently i made the ornage flavored minced lamb: edible but horribly looking: loose minced meat floating in the soupy thing, the kebob idea gone wrong.

I have made this recipe and it was OK, however one of the local Indian resturants specialising in 'Border' cuisine makes similar dishes so I had an idea of what to work towards. The meat should have absorbed the liquid and not be soupy etc. Lamb larb really.

 

One issues for this recipe is that the Persian word used for orange, actually means sour oranges, not sweet. Not sure if this distinction is maintained in India or not. So I made the recipe using sour oranges and I think this would be better then using the sweet oranges.

 

Just a thought.

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Last night, grape growers pork (sounds much better in french)

 

pork chops brined in salt, sugar, pickling spice, and mustard seeds

 

pan fried in butter and olive oil for 4 minutes a side (plus 2 minutes for the fat cap on the side) and then thrown in the oven for around 4 minutes.

 

took the juices in the pan and added shallots, garlic. Then after a few minutes whisked in wholegrain mustard and chopped cornichons.

 

Topped pork chops with the sauce.

 

Creamed garlic spinach and courgette "crisps" on the side - slice the courgette into thin rounds, salt to drain excess water, put in a single layer in a baking tray, grate liberal amounts of parmesan reg on top and then stick in the oven at 200 degrees.

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Like the sound of those courgette crisps, akiko.

 

Duck legs last night - I do sometimes eat other things, honest. This time with olives, a Valentina Harris recipe from an old Sainsbury's Tuscan cookery book. OK. I fiddled with the recipe by cooking it in the oven rather than the hob and for much longer than specified - I like the flesh on duck legs to fall from the bone. Sauce of diced carrot, onion, streaky bacon, celery, wine and chicken stock was pureed at the end which meant, of course, a rather muddy-looking mixture in which the duck and olives sat.

 

The real revelation was what a difference the Rodgers pre-salting makes. This was the first time for ages that I hadn't salted the legs for a couple of days before cooking. The flavour of the meat was radically reduced. :(

 

clb

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clb, where do you buy your duck legs?

Usually from the Ginger Pig. These were from Waitrose, though - which could of course also be a factor in their lack of taste. :unsure:

 

The chap at the GP said that they hang their duck for a while. A week? Two? Can't remember.

 

clb

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Macaroni and Cheese: Penne pasta baked in a bechamel sauce fortified with a medley of cheeses from the fridge that I needed to consume. I think there was quesa fresca, asadero, parmigiano reggiano, and some gruyere. Talk about a melting pot! The bechamel was accented with a touch of cayenne and smoked paprika.

Baked until bubbly and golden brown crust on top. It was delicious.

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Family style service:

 

Salad of bocconcini with black olives, seeded and diced plum tomatoes, lemon zest.

 

Root vegetable bisque (celery root, turnips, parsnips, carrots, potatoes, celery).

 

Green cabbage and white onion Cole slaw with celery seeds.

 

Mushroom frittata.

 

White and whole wheat petit pain.

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Came home too late to make the planned pissaladiere. So time for improvisation: boiled ratte potatoes then smashed in the pan with a bowl of Indian sauce/mush (yoghurt/onion-based) lurking in the fridge, added some marinated olives that had also been lurking and some jarred Italian pork loin that I don't think much of.

 

The Spaniard wolfed down the result. I just consumed a modest portion. I meant to stick a fried egg on top and forgot, to my annoyance. This was really not the way to treat ratte potatoes, but tant pis.

 

Then finished off a couple of ices from the freezer: the fabled coffee for me :rolleyes: and sorbets for him.

 

v

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Potage bonne femme.

 

Wholemeal toast and butter and cheese: an Innes goat cheese the rind of which is wrapped in a chestnut leaf, Lincolnshire Poacher and a fantastic Comte Estivale from Clarke's.

 

A number of oranges: trying to get rid of a horrible cough. :(

 

clb

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Sauce of diced carrot, onion, streaky bacon, celery, wine and chicken stock was pureed at the end which meant, of course, a rather muddy-looking mixture in which the duck and olives sat.

Well, it was worth saving the bit of muddy mixture left over.

 

Oeufs en cocotte for lunch today with a spoonful of sauce under each. Really good. :)

 

clb

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Quick fix. Poached a salmon filet in seasoned water, drained it and let it cool. Then, on my return from refreshment, I warmed some soft spinach tortillas in the oven to promote their pliability, cut the salmon into chunks, sliced some crunchy lettuce, and enjoyed salmon tacos with creme fraiche and Melinda's habanero hot sauce.

 

I love fried fish tacos, but they require a little effort and generate plenty of oily smoke.

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