Today's dinner; the rice is still in the kitchen.
It's a free style #Chinese meal; 3 dishes are #FuchsiaDunlop recipes, the rest is impro. Clockwise, from the bottom left
- #mushrooms with garlic (FD)
- #eggs with #tomato (FD)
- fish fragrant #aubergine (FD)
- red bell peppers and spring onions
- #endive with dried cranberries
- carrots with #ginger & fresh green #chilly.
Kari will come and pick me up by car in about an hour; then she and Youcef and I will eat.
This will be part of a Chinese meal I will cook for and have with my friends Kari & Youcef.
Kari had bought a huge aubergine for me and I had already used part of it for a dip. I will need to add spring onion greens on the day*. The dish, at this stage, will keep in the fridge till the end of the week.
I will add another three vegetable dishes (and the rice) when I know when we can have the meal.
#FishFragrantAubergines
#Vegan
#FuchsiaDunlop
#ChineseFood
#Eggplant
#Dinner
#DinnerWithFriends
How about braised pomelo pith and catfish tail?
Invitation to a Banquet: The Story of Chinese Food by Fuchsia Dunlop, on BBC Sounds
PS: I had smacked cucumber with it - a Fuchsia Dunlop recipe. It's the first recipe of the article: https://amp.theguardian.com/lifeandstyle/2014/aug/04/20-best-summer-salads-part-1-crab-avocado-sichuan-cucumber
It's one of my favourite side dishes; simple and gorgeous tasting, and it was a perfect foil for the bread pizza.
