Tag Archives: Edelzwicker

To Contrast or Complement, that is the Question

Posted on November 10, 2010 by

Since it’s Indian it gets called curry which is seriously misleading. This is Lamb in Garlic Cream Sauce; no chilis in sight (or taste) and much closer to the Mughal style of cooking. D serves it with Aubergine & Herbs … Continue reading →

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An Orgy of Inauthenticity – Sweet & Sour Pork and a Choice of Wine

Posted on November 8, 2010 by

Fans of Timothy Mo’s first book, Sour Sweet, will be well aware of how totally un-Chinese is this dish of chunks of pork deep-fried in batter and served in a pineapple-based sauce. The crude contrasts in taste and texture won’t … Continue reading →

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Fillet of Halibut with Szechuan Aubergines and Edelzwicker

Posted on September 5, 2010 by

A new fishmonger has opened in town and D’s first purchase was some lovely looking halibut. She used a recipe of Skye Gyngell whose book we have been exploring lately. The fish worked beautifully with a very crisp skin and … Continue reading →

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