Bananananananana bread, with freshly milled soft white wheat. Yum!
I used this recipe, which I’ve made before and it’s great, but today I had one unplanned variation. Sigh.
I was just ready to put the pan into the oven when I remembered that I had not included the melted butter. There’s a lot of it, and it’s important! So I put the batter back in the bowl and thoroughly mixed in the butter. It’s everything you’re not supposed to do with a quickbread! Yeesh.
I was afraid it would be a brick but that did not happen.
I made our new favourite dinner again last night - they’re my invention, as far as I know, recipe below.:
Open out skinless, boneless chicken thighs, cut a little pocket in the thickest part of the meat, and stuff with lime pickle (I plop the lime pickle on the cutting board & chop down the chunks a bit so it’s a finer texture, but you don’t have to. You should tho).
Then, fold them up & pin them together with cocktail sticks.
Mix some cornflour with spices - I use garam masala, white pepper, black pepper, paprika, celery salt & a hefty dose of Knorr Aromat (srsly, Aromat is great; put it in EVERYTHING, you won’t regret it, and
everyone will say your food is amazing).
Roll the chicken thighs in the cornflour mixture, put them on a greased roasting tray and spray them with some frylight and cook them at about 180 deg C for30-40 mins.
Serve with bombay potatoes and tarka dhal.
Some laccha pyaaz salad is a good idea as well. Make sure to use proper Chaat Masala tho:
P.S. you can make a really good sticky sauce to pour over the chicken by deglazing the roasting pan with some water and boiling it down til it’s thick with a teaspoon each of of chipotle paste and tamarind paste (the chipotle was added by accident, cos it’s in an identical jar to the tamarind paste, but it works so well, it is now Canon).
A friend of a friend gave me some wild duck breasts. I dry brined them overnight and smoked them with applewood smoke today. Tomorrow we’ll have them with Chinese pancakes, spring onions, bean sprouts and mushrooms.
I duck hunt and this is a GREAT IDEA. Will be trying this next time I have some lying around.
Slightly related - I made some asian-y pulled pork the other day in the crock pot and first served rice bowl style before remembering that I have a bamboo steamer that’s good for more than just reheating store bought dumplings. Whipped up some steamed bao the next day, reheated the pork and reached nirvana. I cheated when making the bao and let them rise/rest for only abeout half the suggested time and they came out fine. Hoping I can recreate this deliciousness another time.
These came out tasty but a little salty. I solved that by reheating cross-sections of the meat over cooking onions and mushrooms with no seasoning of their own. The duck provided the seasoning and the gestalt was acceptably seasoned. I served it with hoisin sauce, julienned cucumber, bean sprouts, and julienned spring onion on Chinese pancakes. It was a hit with the kids.
yum is right!
loves me some kimchi jeong! never tried sausage in it, but have used pulled pork and topped with a gochujang/habanero sauce that i mixed up. garnish with thin-sliced scallion.
yours looks delish!
