Comments on: Assorted Post http://www.roshani.co.uk/livingtoeat/index.php/2007/04/19/assorted-post/ I'll get a better name soon, I promise Thu, 09 Feb 2012 11:56:47 +0000 http://wordpress.org/?v=2.0.4 by: ros http://www.roshani.co.uk/livingtoeat/index.php/2007/04/19/assorted-post/#comment-3875 Tue, 24 Apr 2007 17:07:31 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/04/19/assorted-post/#comment-3875 Freya, I took one look atthe red bream and couldn't resist it. Shepherds Bush market rocks! The lemon on the guinea fowl worked very well - thanks for the tip. Trig, I used crushed ginger and the syrup but only salted the potatoes when they were parboiling. That might well have been the problem. Next time I do an appropriate dish I'll try mashing the ginger with salt crystals. Jeanne, yes I certainly have been going a little asparagus mad of late. Since I've been working so much there've been a lot of roasts happening at ours and the temptation of roasted asparagus is too great. Freya, I took one look atthe red bream and couldn’t resist it. Shepherds Bush market rocks! The lemon on the guinea fowl worked very well - thanks for the tip.

Trig, I used crushed ginger and the syrup but only salted the potatoes when they were parboiling. That might well have been the problem. Next time I do an appropriate dish I’ll try mashing the ginger with salt crystals.

Jeanne, yes I certainly have been going a little asparagus mad of late. Since I’ve been working so much there’ve been a lot of roasts happening at ours and the temptation of roasted asparagus is too great.

]]> by: Jeanne http://www.roshani.co.uk/livingtoeat/index.php/2007/04/19/assorted-post/#comment-3871 Sun, 22 Apr 2007 17:35:39 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/04/19/assorted-post/#comment-3871 Wow - that's a lot to pack into 10 days! Congrats on getting the second draft in - must be a weight off your shoulders :) I'm fascinated by the idea of ginger roast potatoes and that rare roast lamb looks fabulous. Sainsbury's often have some really good lamb specials and the spice rub you used sounds very similar to something I did with lamb recently (yet to be blogged - aaaargh!). And I see that, like me, you are indulging fully in the first asparagus of the season ;-) Wow - that’s a lot to pack into 10 days! Congrats on getting the second draft in - must be a weight off your shoulders :) I’m fascinated by the idea of ginger roast potatoes and that rare roast lamb looks fabulous. Sainsbury’s often have some really good lamb specials and the spice rub you used sounds very similar to something I did with lamb recently (yet to be blogged - aaaargh!). And I see that, like me, you are indulging fully in the first asparagus of the season ;-)

]]> by: Trig http://www.roshani.co.uk/livingtoeat/index.php/2007/04/19/assorted-post/#comment-3870 Sun, 22 Apr 2007 12:27:38 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/04/19/assorted-post/#comment-3870 Mmmmmm, your roasties look deliciously crispy and flakey on the outside, just how I love mine. How exactly did you use the ginger to give the potatoes flavouring? My only suggestion would be cutting the ginger into small chunks and pounding it in a pestle and mortar with a little salt (crystals if possible e.g. Maldon)to release the flavour. Then maybe try adding a little of the syrup from a jar of stem ginger (if you have it) to make the paste slightly wetter and more manageable. Then coat the taties with this paste before roasting. I must warn you that I've never tried anything this before, I'm just literally making it up as I go along. It might work, it not not, but my instincts tell me it may be worth a try Mmmmmm, your roasties look deliciously crispy and flakey on the outside, just how I love mine.

How exactly did you use the ginger to give the potatoes flavouring? My only suggestion would be cutting the ginger into small chunks and pounding it in a pestle and mortar with a little salt (crystals if possible e.g. Maldon)to release the flavour. Then maybe try adding a little of the syrup from a jar of stem ginger (if you have it) to make the paste slightly wetter and more manageable. Then coat the taties with this paste before roasting. I must warn you that I’ve never tried anything this before, I’m just literally making it up as I go along. It might work, it not not, but my instincts tell me it may be worth a try

]]> by: Andy http://www.roshani.co.uk/livingtoeat/index.php/2007/04/19/assorted-post/#comment-3869 Sat, 21 Apr 2007 21:37:03 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/04/19/assorted-post/#comment-3869 I have to say that my favorite was the lamb. Nothing can beat a roast lamb leg -- well, apart from Ostrich. - Goon I have to say that my favorite was the lamb. Nothing can beat a roast lamb leg — well, apart from Ostrich.

- Goon

]]> by: Freya http://www.roshani.co.uk/livingtoeat/index.php/2007/04/19/assorted-post/#comment-3866 Fri, 20 Apr 2007 12:59:29 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/04/19/assorted-post/#comment-3866 Hi Ros, looks like you had a busy week all round. The food didn't suffer though and looks delicious! I'm glad that you found my tip about flavouring the skin of poultry helpful and you've really run with the ball! The Sea Bream looks beautiful! Hi Ros, looks like you had a busy week all round. The food didn’t suffer though and looks delicious! I’m glad that you found my tip about flavouring the skin of poultry helpful and you’ve really run with the ball!
The Sea Bream looks beautiful!

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