I think that sometimes I go a little over the top with my cooking. This has a tendency to happen a lot on Sunday nights when there isn’t that much else to do, even in London.
This cooking marathon happened spontaneously. We were going to have a Chinese take-away but they all shut too early or were too far away. Also most of them are rubbish compared to home made fresh food.
So I decided that I’d make chinese instead. In the fridge there was a fillet steak and salmon and so we had….
sesame beef fillet with asparagus and mushroom and….
salmon with spring onion and ginger. No MSG in sight. All of this was served up with some egg fried rice.
Well, I say no MSG but I suppose I can’t vouch for the prawn crackers. These come from Sharwoods and a really a lot of fun to make. They start off being tiny little transparent discs that puff up into prawn crackers when you drop them in hot oil. It kept me amused for good 15 minutes!
The beef was my favourite bit of the meal. I love the flavour of fried sesame seeds. Sweet, nutty and almost floral. Chestnut mushrooms have so much flavour and are just perfect for these dishes.
I rubbed salt on the salmon skin, grilled it and made the sauce separately with vegetable stock, ginger and five spice. It would have been better if I’d had time to marinate it but there isn’t much room for marinades in spontaneous cooking.
Hopefully there’ll be recipes soon but I’ve got such a huge backlog of posts to get through now I might struggle!
I think that sometimes I go a little over the top with my cooking. This has a tendency to happen a lot on Sunday nights when there isn’t that much else to do, even in London.
This cooking marathon happened spontaneously. We were going to have a Chinese take-away but they all shut too early or were too far away. Also most of them are rubbish compared to home made fresh food.
So I decided that I’d make chinese instead. In the fridge there was a fillet steak and salmon and so we had….
sesame beef fillet with asparagus and mushroom and….
salmon with spring onion and ginger. No MSG in sight. All of this was served up with some egg fried rice.
Well, I say no MSG but I suppose I can’t vouch for the prawn crackers. These come from Sharwoods and a really a lot of fun to make. They start off being tiny little transparent discs that puff up into prawn crackers when you drop them in hot oil. It kept me amused for good 15 minutes!
The beef was my favourite bit of the meal. I love the flavour of fried sesame seeds. Sweet, nutty and almost floral. Chestnut mushrooms have so much flavour and are just perfect for these dishes.
I rubbed salt on the salmon skin, grilled it and made the sauce separately with vegetable stock, ginger and five spice. It would have been better if I’d had time to marinate it but there isn’t much room for marinades in spontaneous cooking.
Hopefully there’ll be recipes soon but I’ve got such a huge backlog of posts to get through now I might struggle!
