pressure cooker

Lamb pilaf with green almonds

lamb pilaf with green almonds

What’s green, furry and grows on trees?

I know that this sounds like the beginning to a terrible joke, but I do have a serious answer for you: almonds.

I’m going to be completely honest and tell you – I had no idea that immature almonds came in a fuzzy green pod. It’s not something that had ever crossed my mind. So when I saw some, I had to buy them.

Green almonds appear very briefly in early spring, and consist of a fuzzy outer shell and a soft white seed surrounded by a jelly-ish inner. After they are harvested, they eventually shrivel and harden and lose their furry coats.

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Master stock soy sauce beef ribs

Soy sauce beef ribs

Yes, yes, beef ribs again. I’m telling you – it’s going to be a thing if it isn’t already.

I cooked this dish on two separate occasions. The first time, I wasn’t intending to blog it. But as soon as I ate it, my head went, “This is so yum!” so I had to cook it again to take photos. :)

And it was an easy process because I just poached the ribs in a soy sauce master stock. Do you have a master stock? They are the best. If you’re thinking, “What’s a master stock?” it’s a flavoured liquid that’s used to repeatedly poach/braise food. Instead of discarding it after cooking, it’s used again and again, picking up more flavour each time.

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Lamb shanks with quinces and chickpeas

Lamb shanks with quince and chickpeas

I’m in Motherland 1 (NZ) at the moment for family stuff, with Bro and I flying into Auckland yesterday. The parents picked us up from the airport, and it wasn’t long before the fussing started.

“Did you bring a coat?

It’s really cold here.

Where’s your coat?

No, it’s really cold. Why didn’t you bring a coat?” (This last question to Bro – I did bring my coat, cutting out 200% of the fussing.)

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