the one vegetable you need to make now: roasted radishes Author: Emilie Raffa Serves: Serves 2 Ingredients 1 bunch of rainbow radishes olive oil, for coating lemon pepper seasoning, to taste 1 pat of unsalted butter Instructions
Preheat your oven to 425 F. Line a rimmed baking sheet with parchment paper.
To prepare the radishes, remove the leafy green tops and save for another recipe (they're great tossed into a mesclun salad). Halve the radishes lengthwise through the root.
Arrange the radishes onto the baking sheet. Coat lightly with olive oil. Season with lemon pepper, to taste.
Roast for about 10-20 minutes, depending on size. Check at the 10 minute mark; insert a paring knife into the center of a radish. If it pulls out easily, they're ready. If not, cook for a little bit longer.
I have tended to make this dish using the same method as magic eggs. I have tended to be disappointed with the result as the tomato dilutes the taste of the omelette and chilli. In fact I mentioned this to the lady with the stroke. She said she loved tomato omelet and wanted to make it that day. And Oh! it was a different recipe.
Slice the tomatoes into 8 wedges.
So beat 3 eggs.
Heat some oil.
When it is piping hot, add the eggs. Swirl the pan, but don't mix the eggs. I think we are looking for the bottom to be well cooked and a little brown. It gives the flavour.
When it is almost cooked through turn the eggs/omelette over.
Add the tomato wedges and stir, breaking up the egg.
I have been cooking for a lady who had a stroke. She has always cooked for the family, and now since her stroke, she cannot use her right hand very well. She is very upbeat about her disabilities and tries to do as much as she can. We are a great team - she the instructor and me the willing doer. Our chats while things are getting done is throughly gossipy.
I am learning a new style of cooking. She hardly uses garlic. The onions come from spring onions added in the end.
She uses a soft tofu that is not the silken type and not the hard chou tofu. After cutting into 1 cm cubes, it is put into salted boiling water until the water boils again. The tofu is then strained, it remains firm.
Heat a little oil, and fry the meat. I fried onion/garlic/ginger before adding the meat. But I think this is unnecessary. The next time I will probably double cook the meat. I shall wash the meat in hot water, remove and strain then add it to the oil to fry.
Add the boiled tofu and heat with the meat for a few minutes before adding soy sauce and the Taiwanese Chilli Bean sauce.
Coat the sauce thoroughly through the meat and tofu. Allow it all to heat and cook through.
Add chopped spring onions and serve
Another tip I learnt from her: When cooking ready made frozen jiaoza, put it frozen in cold water to boil. When the water starts to boil, add a cup of cold water and let it boil again. When it boils the second time, it is cooked. I think this way, the skin is less likely to break.
Watched this video yesterday while searching for Fried Aubergine Marsala. It looks simple enough, had most of the ingredients and I tried it out.
I chopped the onions, and heated the pan with more oil than I normally use.
Threw in the onions, cumin and fenugreek - I forgot he used mustard seeds too.
I chopped the aubergine and salted in while the onions were softening.
I should have left the onions caramelise a little bit but I thought the aubergine would take a while to cook.
As it flavoured the oil, I threw in the aubergine and let it cook. I added some curry leaves.
I prepared the next few ingredients.
When it looked half cooked I added the
- chilli powder, tumeric powder
- crushed ginger and garlic (should have added this earlier)
- chopped tomatoes and 1/4 chilli
And gave it a stir
I didn't have coriander leaves so I added rice vinegar.
I think this recipe needed some tamarind water. But thats often not in my pantry. The tomatoes were a good substitute. It doesn't often work for me, however, I think the ginger and garlic made up for it.
I cooked cumin lamb for the family. This went fantastically with it.
Cumin lamb you say? How was that made?
Just marinade slivers of lamb (lamb chops cut across the grain) of lamb in
- crushed ginger
- powdered cumin
- dark soy sauce
- tiniest cooking wine
- tiniest bit of chinkiang vinegar
- salt
Leave it for 30 minutes, or while I cooked the other accompaniments
Heat wok and oil in it till its quite hot
Add chopped garlic
Add the marinated lamb
When the lamb is half cooked
Add long slices of onion and 1/4 chilli
Stir it
Let the water come out and evaporate
Let it sit for a while to reabsorb the tastes.
