Recent cooking expeditions
- The post-chinese-new-year half price duck turned into Gordon Ramsey Crispy Roast Duck. The chinese five spice didn’t penetrate all that well, but it crisped up fairly nicely and was succulent. The intercostal muscle was fantastic from the start anise inside. The extra bits of duck turned into rendered duck fast and I discovered that 100g per 1kg of potato is a bit over the top, 50g per 1kg of potato would be a better ratio.
- The peking duck pancakes were possibly more effort than they were worth, but the made from scratch sauce excellent. The crepe batter was possibly a little thick, and making crepes at the time of serving all a bit time consuming.
- I returned to miso soup. H. loved it, I. loved the tofu.
- Potato and leek soup. This was very tasty with the vegetable stock powder at 1.5 metric tsp / L
- Mushroom risotto. Adding the butter by way of the mushrooms I think was not ideal. Using unsalted butter on the mushrooms and not tasting prior to finishing even less ideal.
- Ottolenghi’s Thai Marinated pork neck with nam jim sauce. Tasting the made marinade was the highlight of the weekend, with Caol Ila whiskey, fish sauce, brown suger, lemon grass and ginger. The pork texture after 24 hours marinading was remarkable and tasty. I somehow missed the serve with rice recommendation. The left over marinade went to the freezer.