I’ve been so busy having adventures that I nearly forgot to write about the recipe I tried last week. A far more interesting, I hope, post about my adventures will follow just as soon as I can whittle down my choice of photographs to illustrate it. In the meantime I give you…
This particular recipe is from The Book of Vegetarian Cooking. It’s very easy but I’m pretty sure it’s not very authentic. Aside from the button mushrooms, which are briefly fried whole, all the ingredients, onions included, are puréed raw to make the sauce; the sauce is then poured over the mushrooms and the lot is heated through for about ten minutes.
At first taste I wasn’t keen but by the end of my meal I felt the dish had potential. My biggest dislike was that the sauce, which should have had a mildly spiced, creamy coconut flavour tasted strongly of raw onions; I like raw onions in salad but the flavour was too strong and overpowering for this curry.
The simplicity of this means I may try it again but I’ll be deviating a bit from the recipe as written. The most significant change I’ll make will be to cut the onion into wedges and fry it with the mushrooms, hopefully giving a sweeter, more subtle flavour. I’m also likely to use a mix of mushrooms as button mushrooms alone are a bit boring.
5 out of 5 for clear instructions and ease of cooking.
3 out of 5 for flavour.
This week saw me trying a recipe for a side dish rather than a main. I had some mildly spiced chickpea burgers to try, bought not home-made, and I fancied an interesting accompaniment for them. This was to be a purely self indulgent meal, I was cooking the Railway Modeller one of his favourites and felt I should do something nice for myself while I was about it. I’d happily eat locally grown asparagus every day while it’s in season but my budget might end up a little stretched if I did, and I’d already indulged in asparagus this week, so I looked to the other green crops arriving at work and was spoilt for choice on the bean front. The french beans at the moment are some of the longest I’ve ever seen and absolutely flawless so I chose a recipe to take advantage of them.
Long Beans in Coconut Milk
I remembered having seen this recipe when I was flicking through The World Vegetarian Cookbook and thought it might be just the dish I was looking for this week. Yes, the burgers were evidently inspired by Indian cookery while the bean recipe is Thai inspired but isn’t fusion cookery supposed to be all the rage?
I had to miss out the galangal as getting to the one shop in town which would sell it isn’t really practical on a work day but the beans certainly didn’t taste like they were lacking anything; chilli and lemongrass gave a nice, subtle seasoning and the coconut milk gave them a richness I don’t normally associate with green beans. I cooked half a pound of beans and ate the lot!
My beans did go well with the burgers, though I’m not convinced I’d bother with the burgers themselves again. The one lesson I would take from this first attempt at the recipe would be to chop the lemongrass much finer next time as I found it a bit tough and woody. I’m not sure what I’d choose to serve the beans with next time; I’ll have to keep in mind finding a partner dish for them when I’m browsing my recipe books for future cookery experiments.
5 out of 5 for ease of cooking
4 out of 5 for flavour