Cooked up a huge pot of bolognese while mum was staying with me. There's a ton of it in the freezer still. Tim gave me a little tip - a good hit of nutmeg in the bolognese really sets it off, particularly if you don't use red wine.
I finally got around to buying a 4L box of Morris Pressings dry red. This is an excellent table and cooking wine with light tannins and a good mouth feel.
Ish and I ate at the Hong Kong kitchen tonight. They do a really good steamed dimsim and the salt and pepper squid was good. The fish was flavourless, though. Definitely gonna steer clear of the seafood in Ipswich.
Sunday, March 28, 2010
Sunday, April 06, 2008
Fennel Salad
Ingredients Green Grocer
1 large fennel, finely sliced.
Juice of one orange.
Juice of one lime.
1/2 bunch mint.
1/2 Spanish (red) onion.
Dry Store
2 tsp raw sugar.
2 tsp salt.
1 Tbsp Extra Virgin Olive oil.
Method
Mix finely sliced onion and fennel with salt and sugar and stir well. Leave on the bench for 30 minutes then drain off any liquid. Add the rest of the ingredients. Mix well and serve.
Notes
1 large fennel, finely sliced.
Juice of one orange.
Juice of one lime.
1/2 bunch mint.
1/2 Spanish (red) onion.
Dry Store
2 tsp raw sugar.
2 tsp salt.
1 Tbsp Extra Virgin Olive oil.
Method
Mix finely sliced onion and fennel with salt and sugar and stir well. Leave on the bench for 30 minutes then drain off any liquid. Add the rest of the ingredients. Mix well and serve.
Notes
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