Iron Chef WAYCT - What Are You Cooking Today

[Giles]

First time for me, Tomato curry…..

Now need to cook for 30 mins or so over medium heat, and then combine the pans (bot the same, but only want one layer of tomatoes in the pan when reducing)…..

[Giles]

First time for me, Jersey Royal and Green Bean Istoo….

[Giles]

….....

[Giles]

Both, with Prawn Balti, which I have done a million times before…..

[endo]

yummy

[neph93]

@endo:

[emoji39] yummy

It all looks amazing. The colours are fantastic and I’m quite curious about that tomato curry @Giles.

[neph93]

I did a greek-ish Sunday dinner for the clan today. Assorted souvlaki, with tzatziki, on sourdough flatbreads.

[sabergirl]

Looks great, Reuben!

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[neph93]

@sabergirl:

Looks great, Reuben!

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Thank you! I have to say it was tasty. We have a new International foodstore open in town and I can finally get decent spices and dried herbs, including sumac. I also enjoy making everything from scratch and tahini was hard to find here until now. So i fixed the hummus yesterday and went crazy with sumac marinades today.

[68degreesorless]

My mouth is watering after looking at that Greek food wow

[Giles]

Last night I bulked up the plate with Red Camargue Rice, Beef Madras and Tamarind Shallots…..

Yeah, OK.  Plating up is not my strong suit…..

[Giles]

The veggie recipes came from this (given to me for Xmas).

https://www.google.co.uk/books/edition/East/rB2KDwAAQBAJ?hl=en&gbpv=1&printsec=frontcover

The Tomato Curry and the Tamarind Shallots were a triumph, the Jersey Royal and Green Bean Istoo, not so much…..

[mclaincausey]

Great stuff guys!

Speaking of vegetarianism, my wife was given this book for Christmas from her sister. It is an excellent cookbook, pragmatic, delicious, and simple. I also enjoy Ottolenghi's cookbooks.

I'm shifting a little from paleo-esque to protein-heavy Mediterranean, so having more vegan and vegetarian baseline is something I am developing. I'm just remembering as I type this we had a feast at a local Israeli restaurant a few years ago and it was almost entirely vegetarian, excepting a single chicken dish. That was not done by design, it's just how the orders and what looked good came out. Looking back, that was a lesson that some cuisines lend themself to less intake of animal protein (including obviously Indian), and as I think about it supports my decision to experiment with Mediterranean as a diet and not just as a frequent choice.

[AdamJ]

@mclaincausey

I received this book for Christmas which is another awesome one from Ottolenghi. Really cool to see how their 'test kitchen' setup works, and the recipes are aimed at stuff you always have left over in your cupboard! Enjoying it so far.

[neph93]

Midweek dinner delight. Eggs two ways. Ingrid and the little ones prefer the Italian Eggs in Purgatory, while I’m all about the shashuska…

[Kasi]

I wouldn’t mind that….

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[neph93]

@Kasi:

I wouldn’t mind that….

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The second dish with the peppers gets topped with coriander and sumac. It’s brilliant.

[Kasi]

Yes I will have some of that too…

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[Alex]

@neph93:

The second dish with the peppers gets topped with coriander and sumac. It’s brilliant.

Nice, I'lll try that. I like Za'atar over mine, but had never thought to use sumac. I bet they would work well together too in Shakshuka, as they do in this classic Ottolenghi dish:

[Giles]

Za'tar and Sumac purchased…