In some very exciting news I have teamed up with Mrs Woog for a podcast we have ingeniously called Woog & Berry. Stay tuned, we should be going live in early December. Such a development!
In our first episode we talk about #everyfuckingnight and just how many things you can do with mince. Preferably we steer clear of 70s favourites of curried mince but embrace the rissole. I of course had to go all show pony and talk about this Thai mince, properly referred to as Laab.
It is an absolute snap to make and oddly enough all of my kids eat it. Granted I can not guarantee all of yours will but it is damn tasty and even if they have a bowl of cereal for dinner again you get something good down your gullet.
So I finally recently bought Smitten Kitchen‘s cookbook which is as good as I had hoped. I have followed her blog for as long as I can remember and have never ever had a recipe of hers fail. In the cookbook is a version of this using cranberries for the festive season.
This slice is divine, plain and simple. A basic shortbread base that is also scattered over the top of the blueberries. I’ve made this with apple and rhubarb (that I’d stewed previously) and blackberries and every time it turns out a treat.
You know the chicken and cashew you get from your local chinese? In that thick comforting sauce of non-description? This is as close to it as I’ve been able to make.
It is based on Adam Liaw’s recipe in his Asian Cookery School book. It must be the fifth recipe I’ve made from it and it delivers time and time again.
The flavours are very gentle in this, there’s no soy, no oyster sauce, no garlic, just a few fine shreds of ginger, stock and shaoxing wine. It’s almost a convalescence food, wonderfully mild and nutritious. Get onto it.
So I made these a year ago and then promptly forgot I had ever done such a thing. Bizarrely last week Felix said, remember when you made spring rolls, and I was all, NEVER! Then, serendipitously I fell upon the very post where I talked about them.
These are easily vegetarian – just omit the chicken mince (derr) – or turned into a pork version by using pork instead of chicken mince (double derr).
Yes, rolling 40 spring rolls is painful but this is where having 100 kids becomes useful. Sure they might not look perfect (there are spring roll perfectionists who insist they must be tighly and very evenly rolled – no hanging over the edges – so they don’t absorb too much oil) but I only shallow fry them and they sure turned out a treat.