Quick Mao Pao Tofu / Roasted Turnips with Olive Oil & Rosemary / Goat Curry

Blog Post & Recipe: Quick Mao Pao Tofu

I prepared it for dinner this past Sunday and had it on the table and ready to eat within 15 minutes.

Blog Post & Recipe: Roasted Turnips with Olive Oil and Rosemary

Very easy to prepare, and turnips peel much easier than most root vegetables. The smaller the turnip, the more tender. I add the rosemary in stages throughout the roasting process to layer the flavors.

Recipe: Sunday Supper: Goat Curry

Anyone who likes lamb should love goat; the flavor is similar, but with a little more character. The inherent toughness of the meat lends itself well to long, slow cooking, and the strong flavor of the meat can stand up to the assertive curry and chili seasoning in this dish.

Multiple Porridges / Brown Butter Apple Skillet / Goat Meat with Okra

Blog Posts & Recipes: oatmeal project

eating oatmeal everyday for 28 days [hopefully we won't get bored]

Blog Post & Recipe: Banjo / pottery / knot / apple

There's something naughty about an apple pie without a crust. It feels like cheating.

Brown Butter Apple Skillet

Blog Post & Recipe: Korma Curry Recipe: Goat Meat with Okra

To certain people, goat meat can have a strong taste, but I find that the meat at my local Indian market tastes wonderful and is very tender. Okra has a bad reputation as well due to its texture once boiled. I personally love this dish and could eat it by the pound, dipping rotis (Indian flat bread) in the spicy gravy sauce.

Sweet Potato Biscuits / Pumpkin, Chickpea and Lemongrass Curry / Goat Brain Fritters

Blog Post & Recipe: Sweet Potato Biscuits

The longest of the prep is making the sweet potato puree. I peeled and cubed mine, boiled until fork-tender, then pureed them in a food processor until smooth and velvety.

Blog Post & Recipe: Easy Pumpkin, Chickpea and Lemongrass Curry [via]

The beauty of this is you can throw in whatever you like in the curry; your favourite meat, veges or whatever you have sitting in the bottom of your fridge that isn’t sadly limp (for me, it was time to use up my dried chickpeas!).

Blog Post & Recipe: Bheja Fry - Goat Brain Fritters [via]

Preparing brains is much like preparing sweetbreads , which I've served many times in the French restaurants I've worked in. You rinse the brains in cold water for about an hour to eliminate excess blood, then poach in a court bouillon with a few tablespoons of vinegar for about 30 minutes. For bheja fry I used ginger garlic cumin and turmeric in the court bouillon as well as the standard onion, celery, and carrot.

Cook Quinoa with David Lynch / Tomatillo Hash with Sausage / Confit

Blog Post: "It's the only grain that's a complete, perfect protein"

How to cook quinoa with David Lynch. Part 1, part 2.

Recipe: Desperate for dinner: Tomatillos lead the rescue

In this case, a medley of chopped vegetables, given weight with sausage (rolled into little balls to break the monotony) and perked up with plenty of cilantro. The tomatillos turned out to be a surprise star, enlivening the dish with their tangy way.

Tomatillo hash with sausage

Article & Recipe: Confit method well worth effort

To confit is normally to cook secondary cuts of meat (or other things such as garlic, tomatoes or salmon) so they are preserved. The best-known would be confit duck. The method works particularly well with tougher and cheaper cuts of meat, as they benefit from the long, slow cooking. In a nutshell, it is essentially any kind of food that has been immersed in any kind of fat for flavour and preservation.

Confit goat legs

Coconut and Beetroot Soup / Mushroom, Leek and Lemon Risotto / Goat & Spinach Curry

Blog Post & Recipe: A Dashing Coconut and Beetroot Soup

The recipe is adapted from a great book, Entertaining Vegetarians by Celia Brooks-Brown, who says that the combination of coconut and beets is typical to Southern India.

Blog Post & Recipe: Meatless Monday!: Mushroom, Leek and Lemon Risotto. And resolutions!

Think of adding each ladleful of vegetable stock to the risotto the same way you would add juice to a toddler’s sippy-cup.

Blog Post & Recipe: Goat & Spinach Curry

The finished result looks a bit like sludge, but is rich, gamey, and full of flavour. The meat was tender and fell off the bone. I added some cubed lamb neck fillet to bulk it out, but this isn't necessary if you have particularly meaty goat pieces.

Goat Curry & Breakfast

Recipe: Mansa poorga (Sambalpuri-style goat curry)


Article & Recipes: First things first.

Breakfast from Hugh Fearnley-Whittingstall.

Fruity, nutty bread, herby baked eggs and savoury drop scones invite you to linger, put on another pot of coffee, read all of the paper, throw more logs on the fire. Perhaps you'll enjoy it so much you'll make a date with yourself to do it more often.