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Bake With What’s in Your Pantry!
A few of you lately have asked for recipes with common kitchen items, King Arthur Flour has...
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Creamy Avocado Spaghetti Squash Pasta (Vegan)
Recipe here.
It’s Burns Night on 25th January and Graeme from Scots Larder, shares one of his favourite recipes for a “hamely” or homely dish for the evening: Cock-a-leekie soup.
“Though on hamely fare we dine”
Robert Burns, though known the world o’er as Scotland’s national poet was born…
There are no Japanese restaurants around where I stay. I love ramen so the best thing I could do is to buy my favourite brand of instant ramen from Japan, or to make my own stock. My favourite kind of soup base is the Tonkotsu kind - creamy colored broth. Preparation for this soup base is supposedly damn tedious.
http://norecipes.com/blog/2009/12/30/tonkotsu-ramen-recipe/ This is probably the best recipe in my opinion. However, I don’t have enough crazy tools to go about sawing the bones. I decided to just roughly follow this.
I bought a large Ham hock and 1.5kg of chicken wings, added heaps of garlic, a large onion and peppercorns then simmered this soup for about 7 hours in total. In the end I couldn’t find my garlic and onion anymore and all the meat fell off the bones. Meat from the Ham hock was kept for other dishes while the chicken wings have been eaten as snacks/dinner with a soy sauce + sesame oil + chilli + garlic dip. (One should not waste food!) I only had a 3L pot so it took a really long time before I could squeeze in all the meat to stew.
I left the soup base to cool in the fridge, which became a jelly! The layer of fat was scrapped off and I think It would be enough for 4 bowls of ramen. =D Would put in photos next time with the finished product. Watch this space!
