Kirstin: We like to celebrate Fridays with Fizz. We call it Fizz Friday and invite our nearest and dearest friends to share a meal. It’s usually chicken (except for the vegetarian who I cook fish for) and on this occasion I cooked this recipe. Having never seen rainbow chard before, I was pretty excited before I even started to cook. Such beautiful leaves! This recipe is essentially a roast chicken recipe, but with a twist. And it’s a good one. Once the chicken is 5 minutes from being finished, you add the chopped chard stalks to the pan, and stir in some chilli and garlic. Once the chicken is finished, you remove it and add the rest of the chard leaves to the pan over medium high heat, stirring until they are wilted. It gives you an extremely lovely gravy, complete with chard. Would I make this again? You bet I would! And I definitely need to do some more experimentation with rainbow chard!
Although, for the record, someone (read: my husband) once told me that prawns/shrimp do not count as fish. I think it’s high time I finally learn if he’s right. [Editor’s Note: Pause to do a quick Google search.] It turns out he’s right. According to Quora and FunTrivia.com, shrimp are crustaceans with the group of arthropods, though they are classified as seafood. You can learn something new every day. If you try.
Despite the above fact finding, I’m still making prawns on Fish Friday. Maybe I just need to call it Seafood Friday on the days we have shrimp/prawns.
This was a good meal. Although it did take a special trip to the supermarket to get some of the ingredients– I don’t usually have Thai red curry paste on hand– it was easy and quick to make. Everyone liked it.
There was only one small problem, and this is something we run into from time to time when we use a cookbook from a different country, in this case, America. The recipe called for daikon radish, which I guess must be relatively easy to source over there but is impossible to find over here. (Believe me, I tried.) Subbing in regular radishes was not an option, because they are completely different. So in the end I just ended up dropping the daikon radish from the recipe. It’s impossible to know if its absence made a difference. The curry was still good, though.
Needless to say, it was another winner from “Dinner.”
I could probably write a full 5,000 word essay on what my Ideal Dinner would be. But as I currently don’t have the time to do so, let me cut straight to the conclusion: It would be something like this dish.
Easy to create after a full day working? Check.
A full complement of vegetables included in the recipe? Check.
Bang it in the oven and forget about it while it cooks? Check.
Easily sourced ingredients? Check.
Of course, the ideal dinner can vary from night to night, depending on any number of variables. But this one definitely hit the sweet spot. It helps that our local butcher Drings has the most amazing sausages. But still.
Calling a dish an ideal dinner is fairly high praise, I think. We will be enjoying this again. And again.
If you would like to try this recipe, the Toronto Star helpfully published it, along with a review of the book. Click through here to read it.
Tom: There’s Sichuan one thing I like about this recipe.
Kirstin: I KNEW you would like this. How could you not, it has your favourite ingredient; Sichuan pepper?
Ella: What are these domes?
Kirstin: Those are the crunched up Sichuan pepper and peppercorns. But with added texture so not fully ground up.
Tom: I could eat this every week for the rest of my life.
Kirstin: Me too. And those garnishes are incredible. Jalapeño chilli, lime wedges and coriander.
Miles: When are we having this recipe again?
Kirstin: Ha! Soooon.
Kirstin: We have been away for the weekend, having an ace time in the Cotswolds, eating and drinking at all the pubs. And I mean ALL the pubs. So I have to say I was looking forward to some simple fish and salad. After finally finishing the unpacking I started to make this and you know when you just KNOW when you are making a recipe. Just KNOW that the recipe is a winner. This was the case with THIS recipe. All my favourite ingredients. Beautifully simple. And with salmon too. One of the reasons I adore this book is the wonderful use of jalapeño with everything and the other is the use of Turkish chile with everything else (or at least with the recipes I have chosen to make). She also uses skillets quite a lot which we don’t really use in the UK very often, but I am learning to figure it out (I made her caramelized lemon chicken yesterday but the picture was even worse than this one if you can imagine). So yes. Make this recipe. Add the jalapeño chillies. And enjoy. Again and again. You will love.
In the past, people have noted that they can tell how much we love a cookbook by how early and often we post recipes. While that’s often true, that is not the case this month.
Even though it’s already the 13th of the month and this is the first review I’ve posted, I’ve already cooked at least eight dinners out of this book. I know it’s not the end of the month yet so I can’t give my final verdict, but I can say that it’s been a very tasty month so far. The reason why I haven’t posted as much as I would have liked is only because life (work, children, etc.) has gotten in the way. It happens.
We made these meatballs for Sunday night dinner (See how far behind I am? And when I say Sunday dinner, it wasn’t even this past Sunday!) and they were delightful. They were tasty but straightforward to make. They had an air of Ottolenghi about them– in the best possible way– but didn’t seem as much faff as many of his recipes.
Tim made Jamie’s chapatis to go with, which enabled the teenager to make multiple wraps with the meatballs and sauce, while enabling me to mop up the herby yogurt sauce.
Delicious. 10/10 would eat again. And happily.
If you’d like to try this yourself, Google Books has indexed “Dinner: Changing the Game” so you can find the recipe by clicking through this link.
Kirstin: Tom had thirds of this. I’m not sure I need to say much more than that. But I will add a few words. The combination of cucumber, chicken, rice, green ginger sauce and a little poaching liquid was sublime. I was a tad worried that two jalapenos would be too much for the sauce BUT I WAS WRONG. It is perfect. Try this. And enjoy. I am already trying to figure out when I will cook it again. Every week.