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I didn't see Saturday kitchen but I've got the Rick Stein cook book it's from. "Fruits of Rick's Seaside Fish World" or something . I have done the rice thing and it works, you get a nice crunchy nut texture. You need pin point timing when rosting the rice though and a proper thick frying pan. A millisecond too soon and it's torched. Salvo Quoting Kay Wistow <Kay.Wistow@xxxxxxxxxxxxxxxxxx.xx.xx>: > > Don't mean to be picky, but what is "I served it with Turkish pressed > slathered with garlic butter ......"? > > Did anyone else see Saturday kitchen and in particular Rick Stein's squid > salad. If so has anybody roasted rice before? I was intrigued presume it > was raw rice as he crushed in a pestle and mortar after roasting. Also > want to try the dressing equal parts of chopped chilli and lemon grass, > bathed in lime juice. > > Kay > > > > simon@xxxxxxxxxx.x > rg To: > london.food@xxxxxxxxxx.xxx@SMTP@NUExchange > cc: > 10/04/2006 11:55 Subject: [london.food] > [RECIPE] Aubergine > Tel : Parmigiano > > > > > > > > From: simon@xxxxxxxxxx.xxx > To: london.food@xxxxxxxxxx.xxx > Date: Mon, 10 Apr 2006 11:55:47 +0100 > Subject: [london.food] [RECIPE] Aubergine Parmigiano > > I had an impromptu invasion of vegetarians last night after all the > super markets had close so I was forced (oh, aidez moi) to go the > fantastic Turkish deli nearby. Limited ingredients and not that cheap > but their deli foods are sooooo tasty. > > I cheated and bought their (previous rapsodised I believe) griddled and > marinade aubergine (about 20 slices) and 3 large balls of mozarella. > > I layered the aubergine, poured over shop bought arrabiata sauce then > fresh basil leaves, slices of mozarella and then sprinklings of > parmesan. Then I repeated and topped off with breadcrumbs. > > The nice thing was I made it in advance and the settled down to a > "Return to River Cottage" marathon until they arrived. > > I served it with turkish pressed slathered with garlic butter and then > baked, and a salda of endive, red oak lettuce and rocket with a lemon > dressing. > > And a fantastic red durif/shiraz called Black Stump. Get it if you can. > > http://www.laithwaites.co.uk/product~product_code~37241.pasp > > It was, and I don't mean to blow my own trumpet here, fantastic my one > complaint is that by using arrabiata that was a slightly vinegar taste > to tomato sauce. The only alternative in the shop (bar making my own of > course but I was being lazy) was a passata that was a little too watery. > Of course I could have reduced that down but again with the laziness. > > In a way this doesn't really deserve to be called a 'recipe' in that its > so simple but it was very good and perfect for a slightly damp Sunday > evening. > > Simon > > > ---------------------------------------------- This mail sent through http://www.ukonline.netThere's stuff above here
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