Good trick with the aubergine - will borrow - but this waaay too vinegary for us.
This is good, but I don't get how your paste above is the right colour: the turmeric is totally blasted by the coriander stalks, so I got a lurid green paste. I should have corrected with some Sriracha or something, but it was fine apart from the hideous colour. Where is it coming from in your recipe?
| "blanching more than one pea at a time"
Ha ha :)
Beans didn't soften: definitely pay attention to the comments about vinegar! 30 minutes picking out rock hard beans...
No salt in the dough? The one time I tried this, the gnocchi were really horribly bland. Are you attempting to counteract this with the "very well salted" cooking water? How much for example?
Agreed, there is not enough liquid in this recipe to cook the quinoa sufficiently. I'd probably double.
Also, *way* too much lemon.
Unless you need some kind of special strainer, I think it's fine enough... Re egg freshness - they were clearly fresh enough to just do with the standard method. I don't have a nearby farm so can't really get fresher than what the shops have...
First time this worked great. Next two times (today) - total failure. I think I let my butter cool too much. So this is definitely not "foolproof".
Tried again. Still doesn't work. Forget the strainer (it just means you lose most of the white) and stick to the normal method.
At least in my oven, 10 minutes was no longer near enough to get any kind of crust. Think you need a very good oven for this to work. The meat was also rather bland I thought :(
Very tasty. I added caramelized onions, crispy serrano ham, and toasted pine nuts to turn this into the kind of main meal we eat. I didn't need so much stock to cook the cous cous, so had to drain some.
@Timberbt Fuschia Dunlop uses potato flour all over the place in Every Grain of Rice, even suggesting it in preference to cornflour.
grumble, why would you use the word "foolproof" ? There's always a fool like me who can find a way... still 0/3 with this method!
Nice, but yes, coriander, not parsley. Also, there's no way sliced onions would soften in 1 minute, so I kept it going for a few until they were.
This tastes great, but in our house, one sausage would not be considered "dinner". A light lunch perhaps :)
Sounds deliciously simple!
Good flavours but I found these a bit dry...
Found this a bit too sweet ...
"High heat" - my shallots just burned right up. Not sure how this could work?
Too much nutmeg!
Very nice. Steak sauce doesn't exist in the UK, so replaced with a mix of Worcester sauce and a bit of ketchup...
I don't know if there are typos, but this was pretty unpleasant. That's a LOT of oil (2.5 tbsp per portion) and you end up with really greasy, partially deep-fried, potato. Also, there's no way it was going to cook through in 10 minutes.
Flavour combo makes sense though...
Far, far, too much sauce in this recipe. Washes away all the flavour of the tasty ingredients. Would halve or even third :/
Really tasty. I missed the 'meat mallet' bit, so was a bit confused about how to shape it, so ended up just rolling the tenderloin over once. Still worked fine. A bit of a shame that the crust gets damaged when removing the string, but never mind.
Also halved the recipe, so the oven part was only around 20 mins before hitting 62C.