This month’s Daring Cooks’ challenge is to braise something. I’m not sure if I’ve ever braised anything before – maybe by accident. Instead of taking my chance with something meaty, I chose one of my favourite, under-appreciated veggies – fennel.
Continue reading Daring Braised Fennel
This is another episode in the ‘Cookbook Diving’ series. Today’s recipe comes from “Classic Vegetarian Recipes” cookbook by Sue Ashworth et al. (p.186)
Toad-in-the-hole is traditionally NOT a vegetarian dish, and is generally not considered a meal in itself. This dish, however, is both. The addition of a variety of vegetables and fresh herbs makes it a hearty and flavourful light meal. We ate this with an avocado and tomato salad on the side.
This can also be eaten as a side dish for fish – a simple grilled salmon filet would be a nice pairing.
One thing that makes this recipe is the use of mustard to flavour both the bread batter and the vegetables. The result is not a strong mustard taste, but a nice tangy hit that helps to bring out the flavour of the vegetables. To mix it up, you can always add other root vegetables (turnip would be really great with the mustard), or substitute pesto for the mustard.