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Maureen: This is just like Pizza Express dough balls, but we made them ourselves!

Nicholas (11): Well, nearly.

Tim: It’s full of garlic, isn’t it?

Maureen: Yes, it does seem to be quite overpowering.

Nicholas: Unlike the Pizza Express ones.

Maureen: They’re still good, though. Nicholas helped me to make them.

Nicholas: Yes. I was in charge of rolling up the dough balls.

Maureen: And a fine job you did, too.

Tim: What’s in the garlic butter?

Maureen: Well, you make a big batch, so we’ve got some if I decide to make Chicken Kiev. Or this again, for that matter. So you take 250g of butter, then add a whole bulb of garlic where you’ve minced the cloves, then there’s parsley and a bit of paprika. Should I make this again?

Tim: Sure, though this tray of bread could feed 12 people, so it might be some time before it’s called for.

 

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Maureen: You are living the dream, my friend.

Tim: What do you mean?

Maureen: You send me an article from the New York Times about how you can make schnitzel with pork, and just one day later, I make it for you.

Tim: Well, it’s delicious.

Andrew (15): I agree.

Nicholas (11): So do I.

Maureen: Wow. A rare dinner of unanimous and enthusiastic approval. Though what’s not to like? The other thing I appreciate about this dish, which is unusual for recipes from “Comfort Food” is that it was relatively quick to make.

Tim: Really?

Maureen: Well, sort of. I did make the “sprinkles,” which is the stuff that’s on top of the schnitzel, earlier in the day. I also got the potato salad ready to go earlier too.

Tim: I like that the meat is nice and crisp, as compared to when you make chicken parm, when the meat gets smothered in tomato sauce and cheese.

Maureen: Respectfully, I disagree with your assessment of chicken parm. That’s just a completely different type of dish. Should I make this again?

All: Yes!

Kirstin: I have to admit I don’t have any pictures from the making of this recipe. This evening was a bit hectic and the last thing I could think about was taking photos. But oh my goodness, this was delicious.

Tom: You’re going to make it again, right?

Kirstin: Oh yes indeedy.

Miles: I LOVED this. I love chicken satay.

Kirstin: Yes, that’s why I specifically chose it for you, Miles.

Miles: Please make it again! I love it.

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Miles: This curry looks so delicious. It must be eaten….(low Darth Vader voice) BY ME!

Ella: Looks like curry to me. Looks very brown.

Kirstin: Ah yes. And that’s why I didn’t photograph it as the final curry because chocolate and curries are the the things I find hardest to make look good in a photo. What do we think about the way it tastes?

Ella: It’s nothing special. I’ve been comparing food items to not-food items that taste really gross today because of an anime I have been watching.

Kirstin: I don’t know what you just said to me.

Ella: Basically, there’s this anime…and in it there are people who are not humans and they can’t eat human food because human food tastes really gross to them and the descriptions of how gross they taste are really interesting…for instance they describe one thing as tasting like a fish that’s been rotting for a few days.

Miles: (shouting) Infinity out of nothing!

Kirstin: ?

Miles: That’s my score for this curry.

Kirstin: That’s an interesting number Miles. We’ll talk about that later. Should I make this again? It’s taken me all evening to make.

Ella: If you like.

Kirstin: And there you have it. I can make it again, if I like with added anime descriptions.

IMG_5865Maureen: Fish Friday!

Tim: Actually, if we’re going to be technical, this would be Shellfish Friday.

Maureen: Whatever. What do you think?

Andrew (15): Yum.

Nicholas (11): It’s good.

Maureen: I like it, but it was pretty labour intensive.

Tim: In what way?

Maureen: It took a fair amount of time to peel the prawns, behead them and take out the veins. Maybe it’s just because I’m not so efficient at the job, but regardless, it took awhile.

Tim: How did you get the sauce so creamy?

Maureen: Do you really want to know? It might gross you out.

Tim: Yes.

Maureen: Before I explain this to you, I have to tell you that I double-checked with Julian the Fishmonger that this method was the way to do it, and he said, yes, absolutely. So what you do is you take all of the prawn heads and the shells and put them all in the pot with onion and tomatoes and the other stuff. Then you cook it down. Once it’s finished, you then whizz up the suace– heads, eyes, shells and all. But they you strain it to get out anny of the nasty bits, like the eyes that were floating around.

Nicholas: You mean we could have had an eye by accident?

Maureen: Possibly, but all the eyes I saw got strained out. So you don’t need to worry.

Andrew: I’m pretty sure I wouldn’t want to eat an eye.

Maureen: I’m with you on that, for sure.

Tim: Maybe next time get peeled prawns?

Maureen: But then we wouldn’t have the creamy tomato sauce that goes with it. I think it’s good, and it’s probably worth the effort, but it’s a tough dish to pull off on a weeknight, given that it took more than an hour to make.

 

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In theory, we should have LOVED this, but it didn’t work out quite that way. We didn’t love it, but we didn’t hate it either. It was, in the immortal words of Nicholas, “In the middle.”

We love brisket. In fact, I made a the Beef Rendang recipe from “Save with Jamie,”¬†which used leftover brisket. That brisket recipe was a winner. This one? Not so much.

I can’t really put my finger on what went wrong. The bloody mary mix, which serves as the gravy is delicious, though in my case it was a bit thin. The brisket was fine but wasn’t spectacular. Maybe in a nutshell that’s what’s wrong here: It’s Fine. But are you really going to go to the trouble of making something that’s simply “fine”? No.

Would I make this again? Maybe, but probably not. It’s definitely not going to make it into our usual Sunday Roast Lunch rotation, and I can’t see going back to it on the odd afternoon either.

If you’re curious what this is like and want to make it yourself, Jamie has helpfully posted the recipe on his website, which you can see by clicking through this sentence.

 

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