10 January, 2010

Food Hacking 1

Unfortunately these were so delicious that I forgot to take a picture and by the time I did remember they were all gone. This is a recipe for Advanced Cooking Idiots that I invented yesterday, and I hope you find it as tasty as I and my guests did.

Cinnamon Radishes

1kg radishes
1 bag cinnamon chips
3 eggs
1 glop of breadcrumbs

1) Wash radishes thoroughly.
2) Boil radishes until slightly soft. Drain and let cool.
3) Cut off top sprout of each radish and use end of a potato peeler to excavate a narrow cavity.
4) Stuff as many cinnamon chips into that cavity as will stay.
5) Roll around in beaten eggs.
6) Roll around in breadcrumbs until well-coated.
7) Fry in 4cm hot oil, turning as needed, until evenly golden-brown.
8) Remove from oil with slotted spoon, shake off excess oil.
9) Serve.

Not too complicated, but sort of laborious. These will be crunchy on the outside, and the tart starchiness of the radish will both offset and complement the sweet kick of the cinnamon melted inside. Best served with a dollop of Sour Pepper Sauce on top.

Sour Pepper Sauce*

500ml ketchup
2 fat limes
100ml soy sauce
100ml Thai pepper sauce
2g tumeric
1.5g coriander
3g ancho chili powder
2g ginger
1.5g salt
1.5g black pepper
1g cardamom

1) Stir all wet ingredients and powder together. Bring to an vituperous boil.
2) Squeeze in all juice from limes.
3) Continue stirring intermittently at a high boil until the sugars in the ketchup begin to carmelize and turn the whole sauce a ruddy brown.
4) Cover and simmer for 30min.
5) Remove from heat and refrigerate overnight.
6) Serve cold.

This will be both hot and smooth with a nose tingle. It's is highly acidic, so exercise caution and titrate with base in such a case as indigestion develops. Pepto-Bismol may be used as a base.

*Also an effective way to clear one's sinuses.

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