Dutch baby

February 22nd, 2015

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Recipe from here. Very tasty, rather like a pancake. As you can see I burned it slightly even after 12 minutes, so I think the optimum cooking time is something like 10 minutes.

“Dirty rice”

February 21st, 2015

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This was a really tasty Cajun-inspired dish adapted from this recipe. I used goose giblets from christmas eve, and improvised my own “Cajun spice mix” using Chipotle chillis, smoked paprika, oregano and allspice.

Vongole and couscous

February 17th, 2015

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Recipe

Rogan Josh lamb curry

February 15th, 2015

Jamie Oliver’s lamb curry recipe. Complicated to make, but very tasty indeed.

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Pak choi chicken nabe

February 12th, 2015

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Thanks M-chan for giving us the nabe.

Waldorf salad risotto

February 10th, 2015

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Jamie’s apple, walnut, gorgonzola risotto.

Pizzas

February 8th, 2015

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I didn’t make the gorgonzola pizza.

Best of the lot may have been the truffle pesto and caramelized onion pizza.

Expensive honey!

February 7th, 2015

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For this money I want the bees to deliver it to me.

Pumpkin corokke

February 6th, 2015

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Pumpkin meal

February 5th, 2015

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Pumpkin soup and pumpkin cake! Tomorrow .. pumpkin croquets!

3 types of pizza

February 2nd, 2015

Pesto, aubergine, goats cheese pizza. This one was very good, the best of the lot:
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Black garlic and pancetta. I made a mistake here by cooking the black garlic (which turns it into tasteless charcoal). I should probably have added it after cooking. In any case you couldn’t really taste it:
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Kabocha squash and honey pizza. Nothing particularly special:
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Black garlic

February 2nd, 2015

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Part 1, part 2, part 3, part 4, part 5, part 6.

Kuro ninniku drying out

February 1st, 2015

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I placed the garlics on a wire rack to dry them out for a week or two. After that they’ll be ready and I’ll store them in the fridge.

Kuro ninniku day 12½

February 1st, 2015

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I think it’s pretty much ready now. After checking that the taste is still fine once cooled down, I may take it out of the rice cooker and start to dry it out.

Kuro ninniku day 10

January 30th, 2015

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Similar to day 7; still not very sweet.

Update: But after leaving the black garlic to cool and dry out for about 24 hours, it was a lot better. I think it’s nearly ready!

Kiuchi Hitachino nest beer

January 29th, 2015

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Kiuchi Brewery

Parsnip and ginger soup

January 29th, 2015

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From Hugh’s veg book. Very delicious and went surprisingly well with a random honey and ginger yogurt from the fridge.

Kuro ninniku after 1 week

January 27th, 2015

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After 1 week of mostly being on “keep warm” the colour has developed well and the taste is beginning to resemble kuro ninniku. However it does need longer as it is rather bitter / lacking in sweetness. 

Making kuro ninniku day 3

January 23rd, 2015

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The second hand rice cooker doesn’t stay on “keep warm” for more than 12 hours, so I have to turn it off and on twice a day. That is annoying.

Anyway, here is a garlic plucked from the bowl after 3 days. It’s beginning to turn brown, but you can see it still has a long way to go. The flavour is still very much like roasted garlic, and hasn’t developed the sweet flavour we expect from kuro ninniku.

One and a half weeks to go …

Making kuro ninniku #1

January 20th, 2015

Start with about 20 giant garlic (the number you can make depends on the size of your rice cooker). For this experiment you will also need an old rice cooker, one that you don’t care about if it catches fire / stinks of garlic forever more.

Open up each clove slightly (but try to keep the cloves intact):

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Place them in the bowl of the rice cooker. Note there are no other ingredients, and in particular, no water is added.

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Put the rice cooker on its keep warm setting (not cook), which for the typical rice cooker is around 67-68°C.

Now you leave it (almost) alone for 2 weeks.

Don’t open the lid, except on days 3 and 6, when you briefly open the lid to let out the steam.

Check back in a few weeks to see the final result.