Replies: 41 - Last Post: Mar 22, 2013 5:21 PM Last Post By: jedgerandclyde
Mar 20, 2013 12:21 PM
Mar 20, 2013 12:25 PM
31Mashed potatoes with horseradish is superb with (rare) roast beef, I agree - and mashed pots with mustard is very good with baked ham.
It's amazing what one can enliven mashed pots with, not least Boursin (French garlic cream cheese) and spring onions. Then, there's turnip (swede) and mashed pots; (corned) beef; cauliflower and pots mash. I could go on...
Mar 20, 2013 2:27 PM
Mar 21, 2013 2:55 AM
33After writing about horseradish as a sauce only, I came across a recipe for fritatta with asparagus (asparagus are in season and only 1.68 euro the kilo) which used horseradish in the dish and a sauce to serve once it's cooked. Almost tempted to try it but I'm going to indulge myself with some
Crème d'asperges instead. Are asparagus in stores yet, and if so, any idea of the price?
Mar 21, 2013 5:18 AM
Mar 21, 2013 5:24 AM
Mar 21, 2013 5:41 AM
Mar 21, 2013 6:05 AM
Mar 21, 2013 8:30 AM
38Totally agree with Tony(#30&31) that horseraddish/mustard with rare roast beef.mashed or roasted whole/baked potatoes is superb.
Asparagus with mild horseraddish sauce sound good as well.
The Chinese,Koreans and Japanese make a tasty clear soup/stew with Chinese raddish,pork/beef ribs seasoned with dried squid/tuna flakes and cracked white pepper corn.
Mar 22, 2013 8:28 AM
Mar 22, 2013 9:02 AM
40I can't see the point of using chutney in cooking, or my imagination is too limited. The flavour and taste would disappear, or you'd have to mix it half and half with something else, but that would be like diluting the chutney. Maybe with yoghurt?
It's not like chutney is a specific spice that can add a special flavour to a dish.
I'd rather use the ingredients that chutneys are made from separately, whether it's lime or mango and would keep chutney as it is - a condiment served on the side.
Mar 22, 2013 5:21 PM
41I have sometimes used a chutney in my curries, i add it near the end of cooking to add an extra dimension to it, and to give it a flavour kick.
As i said i add it near the end of cooking as i do not want to dilute its flavour at all, as you would know if you added it at the start of cooking burst of flavour it gives would be lost over the heat of extended cooking.
I always think that cooking is about trying things, and have never had the mind set that this or that it is to be used only as a condiment, and should never, never ever be used in cooking.....................And please do see Kylie Kwongs thoughts on flavouring our foods.
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