21/04/2008 – fish and vegies. Panfried fish with steamed broccoli and carrots, steamed red cabbage and Jac’s “non-dairy potato bake”. The fish was coated in seasoned flour before frying. The steamed red cabbage was flavoured with Worchestershire sauce. The “non-dairy potato bake” was a cooking experiment that turned out rather well.
Because I know you’ll ask, this is how Jac made her “non-dairy potato bake”: she chopped up a small onion and four garlic cloves – the garlic she chopped up quite chunky, roughly into quarters. She fried the onion and garlic until fragrant and softened, and then added the sliced raw potatoes. She stirred it all through, seasoned with a little salt and black pepper, then poured two cups of chicken stock over the whole mixture. She then placed the lid on the wok and left it all to simmer until the potatoes were softened and cooked but not falling apart. I guess it’s more like steaming than baking, but the result was tender, savoury potatoes. You don’t need to cook this dish in a wok – we just find the wok very convenient. Oh, and Jac wanted me to mention – she used Royal Blue potatoes.
22/04/2008 – our friend M (0f the amazing vegetarian barbecue we enjoyed recently) came over for dinner. We made a noodle stir-fry, with flat rice noodles, chicken, carrots, bean sprouts, fried tofu and half a jar of pad Thai sauce. Jac sprinkled fried shallots over the top just before serving. I ate my noodles with a little soy sauce and green pickled chillies – delicious. Speaking of fried shallots, I recently read this post at Lilian’s blog – I hope none of the fried shallots we eat include an *unlisted secret ingredient*!