The more I use the Instant Pot, the more I appreciate being able to easily use different cooking techniques without doing more washing up. Recently I’ve used it a few times to make curries and uncovered the left-right-left of Instant Pot cookery: saute - pressure cook - saute.
I’m continuing to work my way though Felicity Cloake’s excellent Completely Perfect and for a Saturday night what’s more fitting than the perfect chicken tikka masala with the perfect naan.
The airfrier came into its own this week when I discovered I could use it to make tiny cubed roast potatoes. Delicious in their own right, but excellent as part of the bulk of a meal.
Another Friday night fake takeaway, though this time probably just as unhealthy as the bought variety. I realised I’d never had a vindaloo before, always writing them off as too hot (and thus generally not very flavoursom), but the combination of pork and mustard always sounded good.
It’s the time of year (the week really) when squashes and pumpkins are super discounted. I’ve generally no idea what to do with them, but I pinched the method that HelloFresh often uses, roasting in the oven and then saucing.
I’ve been working up in Scotland quite a lot over the last few months and whilst there came across two excellent local treats: macaroni pies (maracroni cheese, in a pie) and chicken tikka pie (you can figure it out).
After getting a chance to buy some goat on the bone from The Lakewood Goat Company whilst they were at Jesmond Food Market there was only one thing on the cards, curry goat.
Since The Bangkok Cafe on Low Friar Street closed last year our house has been a somber place. It served freshly cooked Thai street food, quite different from the Royal Thai stuff that you typically get at Thai restaurants with carved carrot nonsense on the side.
