cooking up a storm for the post-peak future
Fondant potatoes are a seriously luxurious element of an elegant meal, and well worth the time invested. They’re quite a bit simpler to make than their reputation makes out, and with a little practice, you’ll develop your own way of tarting up posh potatoes exactly to your liking. You usually see fondant potatoes cut into … Continue reading Fondant potatoes
Honeyed carrots are a super-simple but yummy side dish you can serve with a range of meals, and usually functions as a way to dress it up. I like to serve these as a way of jazzing up roast veggies, or as the perfect accompaniment to fondant potatoes and other fancy-pants dinner-party items. Here’s how … Continue reading Honeyed carrots
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
This dish found its way into my repertoire on one of those days when I couldn’t decide between cuisines to concentrate on, and ended up fusing Korean and Mexican flavours to yield a dish that turned out to be a real treat for the tastebuds! Green beans and peanuts may not sound like an obvious … Continue reading Stir-fried spicy green beans with peanuts
I’m pretty sure cauliflower pakoras are a tried-and-tested staple of at least some Indian kitchens, but I’d never tried these before I made them myself, and it was really just one of those kitchen experiments that turned out to be worth sharing… 😉 Cauliflower, as it turns out, makes the best pakoras – the texture … Continue reading Cauliflower pakoras
Gamja jorim is a simple braised potato dish that’s easy to make, and satisfying to eat. It’s traditionally made with potato, but can be made with sweet potatoes, and you can add carrot for extra sweetness and flavour if you fancy. I like to serve gamja jorim with simple white rice, gaji namul (seasoned spicy eggplant … Continue reading Gamja jorim (Korean braised potato dish)
Fondant potatoes, honeyed carrots, and a creamy butter-wine sauce – all perfect accompaniments to a centrepiece of your choice in a poshed-up dinner. Now you just have to think of what to put with it… …my preferences would be for a super-simple medley of mushrooms fried off in butter, garlic and thyme, or a comfort-foody … Continue reading Fondant potatoes with honeyed carrots and creamy butter-wine sauce
