Hi all and hope you are having a superbly satisfyingly sedate Sunday. I'm a really in a creative mood today. Got some beef braising in coke, soy and worcester sauce for dinner. Want to thank Matt Gillan for the inspiration. Made a couple of marinades for some lamb. One being a Tandoori and the other a kind of Szechuan style with birds eye chili, Szechuan peppercorns and Xaoxing rice wine. And also made a Haddock salad with olive oil, lime juice, garlic, ginger, jalepenos, sweet pepper, kale, cucumber, scallions and red onion.
Haddock braised in dashi with sake, mirin, mushrooms, leeks and red onion.
And to accompany the Haddock, some cumber, kale and celery marinated in maple syrup, lemon juice, rice vinegar and sesame oil.
And this is the finished Haddock. Lovely etheral flavours and a gentle warming sensation from the chili in the Korean red pepper seasoning.
Rice paper rolls with minced pork, fish sauce, lemon, mango and mushrooms. Garnish of sweet peppers, cucmber and scallions dressed with rice vinegar and Korean red pepper.
Pea broth scented with cassia bark, star anise, birds eye chilli, cumin seeds, fenugreek, garlic and ginger. One element of dinner tonight.
Minced pork and chestnut mushroom braised rice with turmeric, Hungarian paprika, black cumin, mustard powder, ajwain seeds and ground coriander.
The finished rice and broth garnished with a plain omelette. Forgot to mention that I also used some curry leaves in the pea broth. I suppose this is a bit like a Biriyani in a way.
Aromatic seafood. King prawns and mussels stir fried with garlic, chili, lemongrass and fish sauce. Served with a salad of avocado, celery and seaweed. Dressed with a black bean, rice vinegar, chipotle chili and lime vinaigrette.
Brunch! Scrambled eggs with truffle butter and sour cream.
New experiments in flavour and ingredient transformation #2. Carrot and roasted red pepper soup with mirin, sake and benito flakes. Garnished with crispy squid. The coating for the squid was made of rice flour, chili flakes, blue poppyseed, paprika and garlic powder.
New experiments in flavour and ingredient transformatiom #1. Grilled pork chop, charred leeks and onion. Avocado and sour cream panna cotta.
Cooking up some sweet and sour ribs using tamarind for the sourness and honey for the sweet. Also have in there, garlic, ginger, birds eye chili, lemongrass, Korean apple vinegar, cassia bark, kaffir lime leaves and star anise.
The finished sweet & sour ribs. Very pleased withe flavour of these. Sweet, sticky, sour, slightly hot, salty and citrus notes. Then again, that was to be expected considering what went into them.
And while the ribs are slowly cooking, I'm having some fried rice with king prawns, squid, mussels, scallions, leek, celery, shitake mushrooms, eggs and mirin.
And my finished fried rice. So tasty that I'm not ashamed to admit that I had two bowls of it.