I Made Recipes From A Mystery Box!
Sign up for the newsletter: https://eatthefoodyoubuy.substack.com... I brought the wonderful George Egg back to come and hang and cook together… George is a master of all things flavour combinations and it's always great cooking and chatting with the wise (not so old) owl.
We decided to buy each other a box of ingredients make up some terrible rules and cook.
The idea with this video is showing you the process of how you can think about creating a dish from random ingredients.
You can hinge a recipe off a special ingredient, an idea, a full dish or simply just by a technique.
Georges Pasta
A base of onions, garlic, nduja and mushroom cream all stirred through some linguine and flakes of salmon.
The skin was then arroused by being turned crispy and smearing marmite and salad cream.
The dish was a solid 9.5/10 - the rich creamy sauce was just the right levels of spicy and the delicious intense salty yet slightly sweet salmon skin was epic!
WELL DONE GEORGE!
Spicy Asian Livers
Simple put it was a mix of Gochujang, Peanut Rayu, vinegar and parmesan - big old slaps of umami!
I then fried the seasoned livers for 2-3 on both sides until just cooked through! Remember the residual cooking temperature will keep cooking them and make them grainy!
I then added the chopped spinach and away we went! A very simple and delicious dish!
For me a solid 8/10 - I think the vinegarayness was a little too much! Balance that with a touch more parmesan the salty notes will draw back a bit of that tang!
Breaded Aubergine
I can't look at Aubergine without doing this to it! I am in a cook rut of aubergine!
Very simple, burn it on a gas ring then peel off the skin, slap it down and season it up with whatever you want!
Then dust it with rice flour, make a wet batter with rice flour and water then dip into panic breadcrumbs and fry! It is unreal!!!!!
I made a sauce with tahini, marmite and lime juice which was crazy delicious! Tasted like beef and onion crisp flavour!
Plopped the aubergine on a plate, drizzle with the dressing and got stuck in!
A genuine 10/10 dish!
Big love to my mate Jesse @ADIP on socials for this idea!
Anyway thanks again…
Big love to you all and thanks for all the support and follows.
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