July 2021: Chicken and Salsa Verde Crostini; Green Lentil and Coconut Curry; Thanksgiving Pudding

It's hard to believe this is the last Random Kitchen I'll be doing in our current house. If the walls could talk, what tales they'd tell of swan meringues, microwaved vegetables, and loud bouts of swearing interspersed with manic laughter.

Since it's about to join the pile of items that will not be making the move with us (sorry fans), it's entirely appropriate that Barbara Kafka's Microwave Gourmet makes a farewell appearance this month courtesy of the random number generator - and with a microwave dessert, no less. What a treat!

But let's start at the very beginning - a very good place to start...

◘ THE STARTER ◘

The book: Good Housekeeping Easy To Make Complete Cookbook

The recipe: p12, "Chicken and Salsa Verde Crostini"

We've had some decent experiences with this cookbook so far, albeit nothing mindblowing, which feels in keeping with the resolutely solid Good Housekeeping ethos. This starter both looks and sounds most acceptable too. I'm never quite sure what makes crostini different to other forms of "nibbly stuff on a toasted base", but you can't go too far wrong with what is essentially party food, even if a housewarming party for our new pad might have to wait until the world is a bit more normal again.

For a "30-minute recipe", the ingredients list on this one is rather daunting, although it turns out that a lot of it is the stuff that's getting blitzed together to make the salsa. 

In fact, let's begin there, even if the recipe doesn't: I take several tablespoons of chopped coriander, mint and basil and pop them in a food processor along with some mustard, three anchovy fillets, a tablespoon of capers, plenty of olive oil, the juice of half a lemon, and a clove of garlic (well, a clove's-worth of garlic paste - I'm lazy and the end result is going to be a liquid anyway).

Might have gone a bit heavy on the mustard, actually

The next step in the process is exactly as you might expect, with the following outcome:

Next, I take a handful of walnuts, toast them in a dry pan and set them aside before chopping them up once they've cooled a bit.

There's a walnut theme to this recipe, actually, because it also wants to use walnut bread as the crostini base. I tend to think of that as having a rounder form and I'd have thought something more baguette-ish would be closer to the right size and shape for the purpose - though I suppose bread can be any shape really, can't it? Anyway, I don't have time to go round a bunch of local independents (soz) but there is one supermarket that has a space on the shelf for walnut bread, and that's the Sainsbury's in the Lewisham shopping centre. Sadly, that space is very much empty when I visit. I end up having a nice conversation with a member of staff about food delivery delays, pingdemics and such, the upshot of which is "you're not getting a walnut loaf this side of the weekend, pal".

I'm not baking one either (it is HIGH SUMMER are you CRAZY), so instead I make do with its spiritual cousin once removed: a dark rye loaf from the M&S bakery. This wants to be "cut into 15 x 1cm slices" before being sprinkled with sea salt, but it isn't quite long enough to support those numbers, so instead I go with some more bite-sized half-slices.

And if you think I went heavy on the mustard earlier, just wait till you see my sea salt sprinkling skills...

Bagsy the ones in the top-right and bottom-right. Salt is awesome.

These bready bites are grilled "until lightly toasted" (I must remember not to do this on the Foreman, it never really works), and then it's time for assembly!

Each piece of toasted bread is topped with a slice or two of cooked chicken breast (straight out of a packet from the chiller cabinet at Asda - thank you, gym bunnies who need lazy protein snacks), then a dollop of the salsa verde and a couple of slices of chopped sundried tomatoes, then the aforementioned walnuts and a "sprinkling" (here we go again) of flat-leaf parsley to garnish.

I dislike this last part, because herb "garnishes" invariably make it look like you've just accidentally tipped some leaves onto your dinner (this theme will recur later), but what the heck. This is the end result:

And hey, that's not too bad, right? Other than the leaves, like I said.

I'm pleased to report that these crostini eat very nicely too. As foreshadowed, I have gone a bit heavy on the mustard in the salsa verde - the recipe called for Dijon, whereas I used some medium-strength Polish mustard I had in the house in the honest assumption that it'd be a near enough equivalent, but it's clearly a bit more potent. Still, it's not enough to kill off the general flavour profile, which is very decent indeed.

Even as someone who likes walnuts, I don't think this recipe needs both walnut bread and a walnut garnish, so I'm reasonably happy to have been forced to use the dark rye instead. What I will say is that, if you were serving these as party canapés, the walnut pieces would immediately fall off and go absolutely everywhere. Be prepared for some vacuuming, in other words. If you do manage to get them into your mouth, though, they add a satisfying crunch to proceedings.

Then again, that could just be the excess sea salt...

One-word verdict: Gnarly.

 

◘ THE MAIN COURSE ◘

The book: My red recipe folder

The recipe: "Green Lentil and Coconut Curry"

I sometimes feel like I'm in a constant pass-agg battle with clients and proofreaders over the merits of the Oxford comma, but in this case it is worth pointing out that this recipe does not call for a green coconut (though such a thing does apparently exist).

Actually, it barely calls for coconut at all. But we'll get to that.

This is a recipe I found, downloaded and printed years ago, not that I have any active memory of doing so. (Presumably this was before I bought Madhur's Curry Easy, which isn't short of a lentil recipe or twelve.) It's the second time we've dipped into this folder of random curry recipes recently, but that's the nature of the project for you - while I'm allowed to veto things like sauces, condiments or live lobsters, "that's a bit repetitive" isn't usually a criterion for dismissal, otherwise we wouldn't have had so many deeply average desserts involving meringues and strawberries recently.

What I will say about this recipe - and there isn't much to say about it - is that it involves a technique point that catches me a little off-guard. I've made more veggie curries than I care to remember, and they basically all involve frying up onions, spices and maybe some tomatoes to create a base, before tipping in some cooked lentils and/or other ingredients.

Here, though, I start to cook up a bunch of well-rinsed lentils in a whole litre and a half of vegetable stock...

Yum

...then prepare the base in a frying pan, this involving an onion, garlic, ginger, a chopped green chilli, mustard seeds, some curry powder, some garam masala, plenty of tomato purée and - here we go - half a cup of coconut milk.

Yep, that's the "coconut" content that merits a mention in the recipe title. Well, okay. You're the boss, long-forgotten website from 2009.

Yum

Now here's the weird part: I tip the contents of the frying pan into the big pot with the lentils and the stock. Hm. The lentils have been cooking for 15 minutes at this stage, meaning they've absorbed some of the liquid, but really not all that much - and so, yes, the result is somewhat goop-like.

If all else fails it'll make a nice soup

There's another 20 minutes of cooking time to go, though, and that - plus a pause in proceedings while Sam goes for a run - is enough to let things thicken into something recognisably curry-like.

There are two steps remaining before I serve up, and the first is to add two big handfuls of spinach leaves. You're thinking what I'm thinking, aren't you? Why wouldn't you call this a green lentil and spinach curry? Your guess is as good as mine.

Anyway, the final step involves some coriander "to garnish", but because I have no desire to photograph yet more food with greenery strewn atop it, I stir the coriander leaves (and some stalks - as mentioned, I'm lazy) through the curry before plating up.

"Serve with brown rice", the recipe says, so I do.

And a roti for good measure

Between the rustic nature of the lentil goop and the absence of any real heat (just that solitary green chilli I mentioned earlier), it's clear that this is meant to fall more at the "warming and hearty" end of the culinary scale, but the garam masala, the curry powder and the earthiness of the cooked lentils make it a pleasantly rewarding eat. I choose to add a dollop of lime pickle to give it a bit more contrast, but it's not essential.

It's a little on the austere side - you'd ideally want it as one of several dishes on the table, I suppose - and there is absolutely no sign of any coconut flavour in the end product, but tailor this to be a teensy bit more exciting (it could easily cope with twice or three times as much spinach, for instance) and I'd be happy enough to add this to my arsenal of simple midweek meals.

Just as long as someone else does the washing-up

One-word verdict: Earthy.

 

◘ THE DESSERT ◘

The book: Microwave Gourmet (Barbara Kafka)

The recipe: p352, "Thanksgiving Pudding"

If anyone wants this book, holler now - it's going outside our house as soon as I hit "Publish" on this post, and I'm sure the good people of Lewisham will be fighting each other to take it home with them.

I feel a little bad getting rid of it, because this silly project has never really allowed us to do a deep dive into its pages. There are some interesting-sounding dishes in there (or at least not terrible-sounding), whereas we've had to make do with apple sauce and well, you know. On the other hand, this third spin of the random wheel has given us yet another selection that fails to get the taste buds going - "Thanksgiving Pudding", whatever it may be, isn't something I'd be lining up to try even at the right time of year - so perhaps it's only right that Barbara's days are numbered.

This recipe is the first in a section entitled "Steamed Puddings", not a category I would readily associate with the microwave. All the more reason to get stuck in, then. Starting with a quote from the lady herself:

"I'm afraid I've got rather satiated with the rich, traditional pies associated with Thanksgiving - pumpkin, pecan and mincemeat. Wanting something equally good but a less heavy, I devised this steamed pudding. Pumpkin can replace the acorn squash, if you like."

I do like, because I've never so much as heard of an acorn squash. One thing I've learned from being a long-standing Riverford veg box customer, however, is that there more types of squash than you could possibly imagine. And as pretty and varied as they look on the outside, they're mostly quite similar once you cut them open and dig out their flesh (mmm, flesh). The internet assures me that I can use butternut as a perfectly adequate substitute here, anyway, so that's what I'm doing.

As the above photo suggests, the basic principle behind this dish is to use the squash as a vehicle for carrying the flavours of sugar and autumnal-going-on-wintry spices.

I begin by liberally buttering a "ceramic dish or pudding basin" - this will have to do, even if we usually use it to serve crisps in.

 
The first deployment of the microwave today is to zap the cubed squash for eight minutes until it's nicely soft. I then set it aside to cool a little.

Meanwhile, I ready the food processor and tip in the dark brown sugar and the cubed unsalted butter. These are blitzed into a paste that looks every bit as appetising as you might hope.

That done, the squash cubes are added along with some double cream, a couple of eggs (I forgot to include them in the photo above), sifted plain flour, vanilla essence, and what I can only describe as tentative quantities of cinnamon and allspice.

This is blended to create a "smooth mixture" that gets poured into the prepared bowl, which is tightly covered with cling film.

Because I'm making half quantities here (as the recipe permits), that means halving the cooking time too, so the above goes into the microwave for a mere 4½ minutes "until set".

I'm deeply concerned by the additional note from Barbara saying "if the pudding looks moist in the centre, that is fine". This feels like it's going to end up a sloppy liquid mess. But no - the eggs, flour and other ingredients clearly do their job, because what emerges after 4½ minutes looks well set and has even come away from the edges of the dish slightly, suggesting that it'll tip out onto a plate without problems.

And, after being allowed to cool slightly, it does tip out onto a plate without problems!

There may be other problems, though...

I mean, wow. 

Granted, I didn't use a properly deep pudding basin so the flatness of the end result is partially my fault, but I don't feel like a better shape would have made this substantially easier on the eye.

Ever the optimist, Barbara suggests an "optional" garnish of candied orange peel and/or pomegranate seeds. I'm not wasting the latter on this nonsense, but I can definitely stretch to the former, so let's see if that improves the visual side of things at all.

That'd be a no

This is wonderful, really. It's everything I wanted from a final encounter with the Microwave Gourmet - baffling and bizarre and uniquely unappealing.

Regrettably, we also have to eat the thing. "Optional" double cream isn't an option I'm going to pass up any time soon, and so here's the plate-up pic:

And hey, you know, that's starting to look a bit more like actual food. If I thought the pudding was chocolate, say, I might be happy to get stuck into that. Unfortunately, I know it's made of butternut squash.

I should be fair and cut Barbara some slack, because it actually tastes okay. I suppose it would, really; there's enough sugar and other good stuff in there that it can't be completely wrong. And the "steamed pudding" consistency is authentic enough, without any of the faff of actual steaming.

There are two main reasons it only tastes "okay". Firstly, the spices: there's a tiny hint of allspice and cinnamon at the edges here, but if I were making this again (spoiler: I will not be making this again), I'd go all in on the spices to try and perk things up. And secondly, despite being comprehensively blended prior to cooking, the flavours in the pudding are uneven throughout - some mouthfuls are sweeter and nicer than others. I presume the different ingredient densities have played a part here, but that's a shame.

All in all, then, this "Thanksgiving Pudding" (still not a thing) is far from a disaster by the time it actually reaches our mouths, but it's fair to say it doesn't sell itself especially well along the way. That's three strikes and you're out - sorry, Babs.

One-word verdict: Unthankful.

June 2021: Rémoulade; Marinated Sweet and Sour Fish (and Mejadra); Cheats' Lemon Meringue Pie

Ah, June. The European football championships are in full flow, the sun is occasionally shining between torrential rainstorms, and our landlords have informed us that they're selling up so we need to find somewhere new to live. A pain in the arse generally, but not the worst thing as far as my culinary output is concerned - my library could generally use a good sort-out, and to be perfectly honest, there are some cookbooks that probably won't be making the journey to the new house.

As if they know their days are numbered, two of them duly pop up in this month's random selection. (The third one is the Ottolenghi, and that one is staying, obviously.) Let's see if they make the most of their next-to-last chance at salvation, shall we?

 

◘ THE STARTER ◘

The book: Everyday Novelli (Jean-Christophe Novelli)

The recipe: p228, "Rémoulade"

Yes, just "Rémoulade". I was all set to spin the wheel again, because remoulade (soz, French folks, I can't be bothered to do the accent every time) is just a sauce, and my Random rule is that I skip things that are sauces, condiments, or not really recipes in their own right. But on further reading, what Novelli means here is celeriac remoulade, which - as you might know (I didn't) - French cuisine considers to be one of the classic uses for remoulade and, indeed, perhaps the classic use for celeriac.

I'm not averse to finding something to actually do with celeriac, since (beyond mash and soup) I'm always at a bit of a loss when it occasionally turns up in our veg box, though I'm not hugely enthused by something that basically looks like "posh coleslaw". Still, no less an authority than Mary Berry assures me that celeriac remoulade constitutes a salad in its own right and is "perfect as a side dish or with some leaves for a healthy light lunch", making it sufficiently substantial to qualify as this month's first course. Besides, I've been known to spread spicy ajvar on toast, spoon over some coleslaw and call that an adequate lunch, so I'm hardly in a position to argue.

With only five ingredients, I figure we're unlikely to run into any issues here, but it turns out that late June is not the time to source a celeriac in a Lewisham supermarket. The veg box company have also categorised it as firmly out of season, and I'm all set to either spin the wheel again or look into potential alternatives (turnip with some added celery salt? The internet is amazing) when inspiration strikes. Well, not so much inspiration as a happy accident: In the process of using a rare venture into central London as an opportunity to pop into Scandinavian Kitchen for some herring and foam cars, I realise I'm not far from the Waitrose food hall on Oxford Street. If anywhere can come up trumps, it's that bastion of middle-class consumption. Et voilà! The last celeriac in the shop is mine, and for a bargaintastic 68p.

Lovely jubbly

Once I'm back home and I've already eaten half of the foam cars, I cut the celeriac into matchstick-sized pieces* and toss it in lemon juice to stop it from browning. Every recipe seems to suggest using a mandolin to achieve the necessary julienne-style slices with minimal fuss, but I'm not getting one of those for the two or three times a year I might actually need one, so a paring knife it is. This does mean the pieces aren't as small as they probably ought to be, but I'm not afraid of a bit of crunch.

*ish

Next it's time to prepare the sauce or dressing or whatever you want to call it - the actual remoulade, in other words. Novelli's version involves wholegrain mustard, horseradish, mayonnaise, and salt and pepper. You can imagine what that looks like, but here it is anyway:

This then gets combined with the celeriac strips and we're done. Well, the blurb did say this was quick.

For all the insistence that this could constitute a light meal in its own right, I feel it's far too plain for that. Interpreting it as more of an accompaniment, I serve it on the side of a blinged-up burger and some sweet potato fries - essentially in lieu of coleslaw - and in that context it actually works rather well, giving a sharpness and punch in opposition to the fattiness of the rest of the plate.

There's absolutely loads left over, so the next few days see me experimenting with lunch options, and actually... as much as it pains me to say it, Mary Berry isn't so wrong. I should add that I don't so much serve it "with some leaves" as "in a dollop on top of a whole plate of salad", but in that context, essentially serving as a kind of crunchy mayonnaise with a kick of heat, it's a good fit.

I'm not sure I'd go out of my way to make it again, especially since Novelli warns that it has a fridge life of a mere "2-3 days", but it's certainly an option the next time a celeriac lands on my doorstep. (Not literally - we'd have moved house a lot sooner if that kind of thing kept happening.)

One-word verdict: Crunchy.

 

◘ THE MAIN COURSE ◘

The book: Jerusalem (Yotam Ottolenghi and Sami Tamimi)

The recipe: p238, "Marinated Sweet and Sour Fish"; p120, "Mejadra"

The fish is the random choice here, the mejadra rice being my chosen accompaniment - I've made it before so I know it goes well with most things. It's basically a rice and lentil dish...

A modest serving

...combined with tons of deep-fried onions.

This is about a quarter of what goes into the final dish

Carbs and oil, what's not to like?

There's the added perk that mejadra is "best served warm but is also fine at room temperature", which is another reason I choose it as a pairing here - because, as counterintuitive as it might sound, Ottolenghi's sweet and sour fish is also a room temperature dish. Indeed, the recipe actively suggests preparing it in advance and marinating it for a day or two in the fridge before bringing it back to room temperature to serve. Sounds like a bit of a faff in principle, but it suits my food planning for this particular week quite nicely, so why not.

The pre-marinating phase involves two processes that take place in parallel. One is dipping some salted white fish in flour then egg, then frying it for three minutes or so before drying it on a paper towel to soak up the excess oil. I'm surprised and pleased that pollock is the suggested fish here, since it's the British supermarket go-to "white fish that's cheaper than cod", and hence locating some proves unproblematic - though I do have to settle for frozen, which I'm aware (from bitter experience) will make the fish more likely to flake and crumble once cooked. As we can already see here:

Still, going by the rest of the dish, a bit of mess won't be an issue. The concurrent process involves - in separate, defined steps - frying some onions and coriander seeds, then adding one red pepper and one yellow pepper, sliced into 1cm slices. After cooking this for a while, some garlic, bay leaves, curry powder and chopped tomatoes are added. Some minutes later, sugar, cider vinegar, salt and black pepper join the mix, and this is left to bubble for a further five minutes. Given that the whole thing is going to sit in the fridge for a couple of days anyway, it feels a bit laborious to be doing all of this separately rather than in one go, but either way, it isn't difficult, even if the result is... not especially appealing.

Not helped by decidedly average photography

Anyway, I then make space in this dish to carefully add the fish, as well as some water so that the fish is fully immersed in the vegetables and liquid. This then goes into a hot oven for 10-12 minutes - I did say this was a bit laborious - before being brought out to return to room temperature ahead of going into the fridge to marinate.

When it comes out two days later, it looks every bit as attractive as you'd expect of some white fish that's soaked up a bunch of other stuff. 

Yikes

And indeed, as I confidently predicted, the fish has duly flaked and disintegrated even more than it already had before going into the pot.

As such, even with the addition of some hearty mejadra, this plate would not be destined for Instagram if it wasn't for this blog requiring it.

Almost looks like a Chinese takeaway, actually

Still, the flavour is what counts - and this is quite decent! "Sweet and sour" is one of those phrases that really could mean anything, from evil gloopy jar-based sauce to whatever this pseudo-satay concoction was all about. In this case, however - as the ingredients detailed above suggest - it's mainly about the pairing of tangy vinegar and peppers with warming coriander and curry powder. I don't feel like the fish has especially taken on much of that, which is a bit surprising since that's surely the point of the extensive marinating time, but the flavours around the fish are tasty (and an awful lot better than the dish looks).

So while I'm not sure it's quite what I expected (I suppose using fish that actually holds its shape might have helped), I'm not dissatisfied with this. I'm not convinced it's entirely worth the time commitment, even if none of the steps are especially arduous, and I'd be interested to see what it's like as a hot dish, served up straight from the oven, and whether the flavour profile is really all that different. I might give it a try some time. Then again, maybe I won't.

One-word verdict: Acceptable.

 

◘ THE DESSERT ◘

The book: How To Cheat At Cooking (Delia Smith)

The recipe: p214, "Lemon Meringue Pie"

Yes, the random finger of fate has decided that it's already time to give Delia the opportunity to atone for the fairly pointless "Eton Mess" she foisted on us in March.

This take on lemon meringue pie is even odder than most of the recipes in How To Cheat At Cooking, because it involves baking the lemon tart from the recipe further up the same page, leaving it to cool, then making some meringue and baking it some more. I'm no expert but that feels like it's... both lazy and too much effort simultaneously? Still, the recipe is the recipe, so let's see what Delia has in store for us.

The shortcuts this time involve a store-bought sweet pastry case - no arguments here - and, erm, a jar of lemon curd as the filling. Well, OK - it's not just lemon curd, I'll be making a few additions too, but still. The primary ingredient will be lemon curd, and that's not quite the same thing as what normally goes into a lemon meringue pie, is it?

[foreboding intensifies]

The additions in question are the zest and juice of a large lemon, a beaten egg, and two tablespoons of half-fat crème fraîche. These get stirred into the jar's worth of lemon curd, and that's the preparation already done.

I'm worried that the pastry case is already dangerously full here, since the egg has presumably been added to help the filling expand and set as it cooks. Turns out I needn't have worried, because the required 20-25 minutes at 170°C does very little to make the filling actually set.

Also note slight seepage at the edges. What was that about foreboding?

 
Striking a balance between the recipe and reality, I leave the tart in the oven as it cools, which helps to firm things up a little (though not much). After that, I leave it on the side to cool properly "for 1 hour" before it's time to heat the oven a second time while I whip up some meringue. This is straightforward enough - three egg whites and some caster sugar - and it comes out nicely given that I have a slightly patchy history with meringue,

This gets spread across the top of the tart, then the whole thing goes into the oven at 170°C "for 10-12 minutes or until the meringue is a pale biscuit colour".

I take it out after 10-12 minutes and, well. Not only is that a bloody pale biscuit, but when I try and move the pie to judge whether it's sufficiently set or not, this happens:

Now, I have to admit this isn't all Delia's fault; it seems like my pie case had a weak point or two in it to begin with, although I'd argue the baking process has intensified the issue (and double-baking it probably even more so).

Seepage

Anyway, since the meringue clearly needs a lot longer than those 10-12 minutes in the oven to be done, I put the pie back in for a while and hope that this might firm up the filling enough to make it servable when it all cools down.

I'm actually reasonably happy with it when it comes back out, except now the filling has finally expanded a little, leaving a weird disconnect between the pie and the meringue topping.

Would this be avoided by doing it all in one go like in a normal recipe? Maybe it would; I've actually never made a lemon meringue pie before, so I have no way of comparing.

"Leave to cool before serving" is the final instruction from Delia. On this particular day, and with the time and hassle of having had to twice-bake the thing, the pie is actually still a bit warm when we do get round to trying it.

Elegant

That might help to explain why it's not a great eating experience. As expected, the modified lemon curd filling isn't really right for the purpose - it's too rich and sugary and sticky, and not at all refreshing like you'd want a citrus dessert to be. Admittedly, a portion of that refreshment comes from it being cool/chilled - you don't encounter many warm lemon desserts (though I'm sure there are some) - but still, the objective is for the lemon flavour to cut through the gloopy sugary meringue, and here it really doesn't.

However... served from the fridge a day later, it works a lot better. The filling and the meringue have properly set now, in a way they wouldn't have done even if they'd had the time to cool to room temperature like Delia wanted, and the different elements of the dish - crust, filling, topping - are more distinct and do what they're actually supposed to. The filling is still too rich really, but it just about gets away with it now. Not quite a victory snatched from the jaws of defeat, but a scrappy 0-0 draw, at least.

The "cheats" here are mostly pointless, though, and that ultimately condemns the concept to failure as far as I'm concerned. Baking the pie in two phases makes no real sense and just wastes valuable time and oven heat. And given that it risks actively torpedoing the whole thing, I can't say that the lemon curd filling justifies the ease of not simply making your own.

The pre-made pastry case, though? That's fine. Just, you know, check it for cracks first

Two-word verdict: Okay, eventually.

May 2021: Beetroot and Rhubarb Soup; Kothu Parotta; Quick Strawberry Ice Cream

Just sneaking in under the wire for "May", but they all count, right?

Besides, I've been distracted. There was the small matter of a pan-European music event to obsess over for several weeks (no, really, they rehearse for several weeks). Wasn't it ace though? With a live audience and everything. A true glittery beacon of hope for people all around the continent as we re-emerge, blinking and wide-eyed, into this thing we once called normal life.

Speaking of normal... [checks notes] Sorry, erm, beetroot and rhubarb soup?

OK, well, maybe things are still a bit strange in The Random Kitchen...

◘ THE STARTER ◘

The book: A Soup For Every Day (New Covent Garden Food Co)

The recipe: p78, "Beetroot and Rhubarb Soup"

Rules are rules, though - and so I really will be making a soup containing beetroot, rhubarb, and not a whole lot else. At least it's straightforward.

Despite it notionally being the start of rhubarb season, I can only assume the autumnal weather we've been having these last few months has had a knock-on effect, as finding the fresh stuff proves problematic within my limited local scope. So while the recipe calls for fresh rhubarb and cooked beetroot, guess what I'll be using?

That's right: the exact opposite

Ah well, I suppose it's all getting boiled and blended in the end, isn't it? I give the peeled and diced beetroot a blast in the microwave in a vague nod to the "cooked" criterion, and on we go.

Butter is melted in a big pan, then the rhubarb is added and cooked "gently until softened". Being tinned, it already is soft, but I give it a few minutes anyway. Next, the diced beetroot is added - and I'm sure you'll agree things are already looking appetising:

Next, some vegetable stock goes into the pot and things are left to simmer for 10-15 minutes. (I make it more like 20 to account for the beetroot having started out a bit less cooked in the first place.)

And that, folks, is it. Well, not quite: First I have to let the soup cool a bit, then blend it. I wish I could share some video footage of me using a hand blender to achieve this; suffice it to say that's a light blue T-shirt I won't be wearing again.

Got there in the end though

At this point the soup looks "silky" to the point of "mushy", but once it's had some sour cream and a few generous dashes of Cholula added for the serving - that counts as "season to taste", right? - it takes on a less rustic consistency, and all for the better.

Not forgetting the mandatory croutons

I'm actually just eating the leftovers as I type this up, and my - our - verdict remains the same: This is pretty good! You could happily eat this chilled on a hot day too, I reckon. It has that kind of freshness to it.

As suggested by my comments above, I was initially a bit sceptical about the flavour combination, although I've been known to use rhubarb in unusual places before (steady on, I'm talking about sticking it in a curry...) and it's always worked quite well. And so it does here, too, offsetting the earthiness of the beetroot to produce a pleasant overall effect. Just not the kind of overall effect you'd want anywhere near your soft furnishings.

One-word verdict: Vivid.

◘ THE MAIN COURSE ◘

The book: My red recipe folder

The recipe: "Kothu Parotta"

Like so many of the recipes in my folders o' random stuff, this one was downloaded on a whim and promptly forgotten about again. The inspiration will undoubtedly have been a takeaway from Everest Curry King on Loampit Hill - despite the name, actually a Sri Lankan restaurant, and the secret (though nowadays perhaps not-so-secret) star of the local food scene. Affordable, friendly and generally bloody excellent, it's the eatery we frequent perhaps more than any other, if only for the anecdotes:

And while I certainly can't be bothered to make mutton rolls at home, it makes sense that I'd have downloaded a recipe for kothu parotta (or kottu roti, or any number of variations and transliterations). It's simple street food - as the blurb here says, often served "for breakfast, brunch or just a snack" - and while my go-to Everest order includes spicy lamb, its origins are as a simple vegetarian dish and one that feels very achievable even in a home kitchen.

And so that's what we're going to make for today's main course - not a bad thing, after a hearty soup starter.

The key ingredient here is the parotta/paratha/roti/flatbread. While the recipe suggests you take three and break them into small pieces, one of the beautiful things about living near a row of Sri Lankan businesses is their well-stocked freezer units that contain things like this:

Yep, this dish is sufficiently ubiquitous that you can buy pre-shredded frozen parotta. So, of course, I do. I'm lazy like that - plus it's one way of making sure you've cut it to the right size, given the recipe doesn't have a lot to say about that...

Said "recipe" is mainly just a collection of spices and accompaniments added as we go. For instance: Oil goes into the pan and is heated, followed by some mustard seeds until they pop, followed by some curry leaves, followed by a finely chopped onion, followed by some minced ginger, followed by some finely chopped green chillies "to taste". I'm wary about going too extreme here so I opt for two chillies, seeded. Often I'd leave the seeds in, but I don't want to overpower things unnecessarily.

A diced tomato goes in next. Once that's softened, some chaat masala, garam masala, red chilli powder ("to taste" again) and salt are stirred through. And then it's time to tip in the packet of chopped parotta, stir it to mix, and cook it until it's heated through.

While this is happening, I take the opportunity to chop some coriander, some of which is going to go in the dish and some of which is going to garnish it at the end. No actual quantity is given in the recipe (a theme is developing here, isn't it?), but I already know the only correct amount of coriander is "lots":

A modest portion

Most of that goes into the pan, and once it's wilted down a bit, things begin looking very promising indeed:

O hai

And finally, the part that makes this more of an obvious breakfast/brunch dish: two eggs! These are just broken straight into the pan and scrambled/cooked/tossed until little bits of egg are coating pretty much everything. Again, super simple.

Because I'm serving this in small bowls (by our greedy standards, anyway) and there's still plenty of coriander left over as a garnish, I'm afraid the photo of the end result doesn't especially do it justice, since all you can really see here is a bunch of leaves.

But the eating definitely does do it justice. This isn't quite Everest quality - I suspect using ghee and more salt, as a restaurant inevitably will, makes a taste difference as well as a waistline difference - and I actually could have gone a bit harder on the green chillies and/or the chilli powder. But all in all, this is a warming, tasty and incredibly straightforward dish that I'd recommend anyone to have in their armoury.

(Or if you're looking for a post-Covid career change, you could stick three prawns on top and easily charge £8 for it at the Model Market.)

One-word verdict: Easy-peasy.

◘ THE DESSERT ◘

The book: Riverford Farm Cook Book

The recipe: p355, "Quick Strawberry Ice Cream"

Don't worry, it's not going to be all good this month.

I shan't waste too much time on this relentlessly disappointing excuse for ice cream, not least since it's yet another dessert based around mushing up some strawberries, and there's really only so much you can write about that. But I owe it to the cookbook to at least dissect its mistakes to some extent, so here goes.

First of all: This isn't ice cream, it's frozen yoghurt. Sure, there's double cream involved too, but - at the risk of channelling Holly and the Talkie Toaster - the prevailing mood is decidedly yoghurty.

For a dessert, it's not especially sweet, either.

Anyway, let's start at the beginning. That means whizzing some strawberries in a food processor with a little honey, a dash of orange juice and a couple of spoonfuls of red wine, because red wine is obviously the first ingredient that comes to mind when you think "ice cream". This then gets set over a sieve to sift out some of the more sizeable seeds.

Meanwhile, I take the aforementioned double cream and full-fat yoghurt and beat it using an electric mixer until "soft peaks" are formed. My mixture never seems to reach peak peak (so to speak), which might be one reason for the subsequent problems, but there's only so much patience a man can have, so I press on.

The white stuff then gets folded into the red stuff until combined. Now, I'm no expert but I'm pretty sure that folding is meant to be gentle and not too protracted or vigorous, lest the air I've just whipped into the cream and yoghurt get beaten straight out of it again. 

So it's not altogether surprising to me that folding, in this case, leaves me with... well, there's no way around it: Doctor, there's lumps in my ice cream.

With further folding doing little to alleviate the situation, I decide there's only one thing for it: Stick it in the freezer and hope for the best!

Several hours later, and...

The best has not magically occurred. It's still lumpy. And looking delicious! [sarcmark]

Whether it's because of the inadequate mixing process or something else, the texture of this "ice cream" clearly isn't what it ought to be either. At least, I'm assuming it's not meant to have crystallised to such an extent that it only comes out of the container as one big lump or many glassy shards.

Ahh, the two main food groups

Now, it does taste all right, I'll give it that. Could be sweeter, but using riper strawberries would have helped there (beggars can't be choosers where Lewisham shopping is concerned), and I could have anticipated that and made adjustments.

But ultimately... well, as Sam puts it, "I'm sure ice cream isn't meant to be crunchy".

One-word verdict: Disappointment.