The omelette served as a divider between the two, as last time I spent ages messing around with cardboard to make everything neat -this is by far a better solution. From now on, I will always try and find something dry and solid to use as a divider in my bentos - perhaps some tofu or fish. The red rice was created by adding Polish borsht soup (in powder form) to the rice as it was cooking. This is super easy to find in supermarkets and gives the rice a sweet-savoury flavour
Frozen peas
Onion
Garlic
Ginger
Mustard seeds
Turmeric
Fresh coriander
Grapeseed oil
Salt and pepper
Blend the top three ingredients together with some turmeric and a splash of water in an electric blender or crush using a pestle and mortar. Heat the oil and fry the mustard seeds for a couple of minutes, before adding the onion/ginger/garlic mixture. Turn the heat down and fry for a few minutes before adding the frozen peas and cover in hot water. Finally add the coriander, some salt then cover and cook for about an hour. If there is too much water left at the end, crank the heat up and steam it off - we are trying to get a dryish consistency
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