cooking up a storm for the post-peak future
This is my riff off an elegant French classic: beurre blanc. It’s a sauce you can use to posh-up pretty much any vegetable dish, and it’s a mouthwateringly yummy plate-swiper of a sauce. A classic beurre blanc uses a shitload of butter, and I just don’t have it in me to do that to my … Continue reading Creamy butter-wine sauce
This is a dish I made up one day when I was going through a serious gnocchi-experimentation phase… and it worked so well I felt I had to share it with fellow fusion-food fans! It’s simply massaman curry, served without rice on the side, and with gnocchi as the starchy element instead of the usual … Continue reading Massaman gnocchi
Aloo paratha are something I like to order when I want to go all-out with Indian food. They’re decadent and comfort-foody, and feel like a real treat. So, I had to learn how to make them myself to be able to treat my dinner guests to said level of comfort and decadence! Here’s what I’ve … Continue reading Aloo paratha
I came up with this chutney when I needed to use up some uneaten fruit that had seen better days (I know, I should *never* allow that to happen with persimmons!), and needed a sweet, fruity accompaniment to an Indian feast…… …and it turned out to be the best chutney ever! The full-flavoured sweetness of persimmons … Continue reading Persimmon chutney
Potato cakes are aways a fluffy, comfort-foody treat best served at brekkie or brunch. My polenta-potato cakes are a crunchy version that goes great with a wider range of dishes, serving to deliver textural variety and mop up a saucy stew or hearty sauce when you’re looking for something different from bread. I usually serve … Continue reading Crunchy potato-polenta cakes
I never thought I’d do this, but… today I bring to you that health-nutjob hipster neo-classic, the turmeric goddamn latte! I shit you not! Yes, from my sickbed this week (suffering the mighty man-cold… it’s as bad as they say it is….) I’ve been googling how to get rid of sickness as quick as possible, … Continue reading Turmeric latte (the name almost *needs* a hashtag…)
I came up with this chutney when I experimented with a batch of cauliflower pakoras and needed something sweet with full-bodied flavour to set them off… …a quick survey of the fruit bowl revealed nectarines. Mangoes would have been ideal, but a lot of fruits make great chutney – peaches, pears and apples all work … Continue reading Nectarine chutney
