Friday, 9 November 2012

In The Kitchen - Round-up 2-8 November

We've eaten a lot of beetroot this week. Interesting...

On Friday 2nd, I cooked caramelized ginger chicken from Pauline Nguyen's 'Secrets of the Red Lantern'. This is chicken and onion (and other vegetables) in fish sauce, ginger, garlic, sugar and stock. Very good.

Caramelized ginger chicken.

Saturday 3rd, Darren barbecued some lamb and I made a potato and pumpkin salad with spinach and roquet and croutons, dressed in a sour cream and mustard dressing. Beetroot on the side. Summer must be coming - I can tell because Darren is getting attached to the barbecue again.

Lamb and salad.

On Sunday 4th, Darren roasted a pre-marinated lamb shoulder on the barbecue, along with a lot of vegetables, since we had both my parents and his mother over for dinner. It was a great feast.

On Monday morning, I had a SMS asking if I was interested in a bag of lettuce and a bag of spinach from a friend at work. People ask me things like that. This worked out perfectly becuase I was lucky enough to have my mother-in-law come over on Tuesday 6th to cook dinner for us. She made delicious san choy bow, using some of the aforementioned lettuce.

Wednesday 7th, I made salmon kedgeree using the recipe from 'Home Food'. Although the recipe calls for a salmon fillet, I always add tinned salmon to my rice that has been cooked in onion, curry paste and stock. I also throw in vegetables - in this case mushrooms, the spinach and broad beans from my mother-in-law's garden. This version was topped with boiled eggs and sour cream.

Salmon kedgeree

Last night, Thursday 8th, we had people over for dinner again and Darren and I cooked roast chicken. I marinated the chickens in lime juice and jerk seasoning, and Darren then barbecued them. There were also wedges of potato and mushrooms stuffed with mushroom stems, garlic and parsely, cooked on the barbecue, roasted beetroom in cumin, coriander, garlic, balsamic vinegar and brown sugar, asparagus with grated cheese, and a salad of the lettuce, tomato, cucumber and capsicum. Yay for barbecues.

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