Tag Archives: Edelzwicker

To Contrast or Complement, that is the Question

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

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

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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