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 photography 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.

 

IMG_5782

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.

 

IMG_5833Well, this was a disaster. I was bitterly disappointed.

Do you see those pools of foodstuffs in the photo above? They were supposed to look like firm balls of dough– like meatballs of cheese, as it were. As you can see, they didn’t turn out that way.

To be honest, I was cutting it a little close in the chilling time. Jamie calls for 8 hours, but I only had 7 1/2. But would 30 minutes really be the difference between success and disaster? I don’t know.

Having just explored the Internet to find another recipe for gnudi, perhaps where this one went wrong was the amount of semolina that it called for to be used. Jamie says “a dusting” but another recipe said you should use equal parts cheese and semolina. That makes more sense to me. I’ve also learned that gnudi are temperamental little creatures (Tell me about it!) so I should have been more careful in the preparation and also perhaps made each gnudi a bit smaller than it was. Then perhaps I wouldn’t have had such a disaster on my hands.

Needless to say, I won’t be recommending this recipe. Avoid at all costs.

 

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Maureen: Here it is, family. Our first offering from Jamie’s new cookbook. What do you think?

Nicholas (11): Yum.

Andrew (15): This is good.

Tim: Yum. Stodge.

Maureen: And French stodge at that. But this certainly is not a quick mid-week dinner. This took quite a long time to prepare, but Jamie warned us of that in the introduction to his book. Would you want me to make this again?

Andrew: Yes, even though it takes a long time to make it.

Maureen (laughing): It doesn’t really impact you, the fact that it can be quite laborious to make.

Andrew: But it does! It means I have to wait longer for dinner.

Maureen: You’re going to have to complain to management about that.

Tim: I’m not sure you can taste the crepes in there.

Maureen: You can’t, really. They seem to have been completely absorbed into the cheese and other ingredients.

Andrew (incredulous): There’s crepes in there?

Maureen: Yes. But really the cheese is what you can taste the most. I also like the lemon kick at the end. That is unexpected.

Tim: I would definitely eat this again.

Maureen: I would too, but if I could find a decent supplier of crepes, we’d have this more often.

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