Quizzes & Puzzles15 mins ago
help1 I've got a mooli !!
6 Answers
i've had it stir fried with garlic but what else can i do with it?
I had to buy it - it was only 50p!
I had to buy it - it was only 50p!
Answers
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My Crisgal, you've got a real mixed shopping bag this week!
I used to have a dish on one of my old menus of tuna carpaccio, which i served with a salad of daikon, poppy seeds, pea shoots, and a light sherry vinaigrette. Simply, but lovely. It's great finely sliced in any light salads, particularly oriental ones, but actually cooks rather well too - quick cooking methods are best, something like a stir-fry.
I used to have a dish on one of my old menus of tuna carpaccio, which i served with a salad of daikon, poppy seeds, pea shoots, and a light sherry vinaigrette. Simply, but lovely. It's great finely sliced in any light salads, particularly oriental ones, but actually cooks rather well too - quick cooking methods are best, something like a stir-fry.
hi DQ, that's what you get when you're trying to economise!
You're right - a real mixed bag this week!
The belly pork was nice and we're having the mooli tonight, in a salad, as you suggest.
I make a lot of soups and was wondering if it would go well with another veg, like carrot or squash, or would it be overpowered? I would be grateful for your opinion.
Looking online it seems to be added to lentil dishes quite a lot.
lol @ sachs.
You're right - a real mixed bag this week!
The belly pork was nice and we're having the mooli tonight, in a salad, as you suggest.
I make a lot of soups and was wondering if it would go well with another veg, like carrot or squash, or would it be overpowered? I would be grateful for your opinion.
Looking online it seems to be added to lentil dishes quite a lot.
lol @ sachs.
Yeah, it has rather a delicate flavour that can be easily overwhelmed by other ingredients. To be honest, it tends to work better as the main attraction - it holds is shape rather well when cooked so you could try braising it, either in stock or maybe from a japanese angle with mirin, soy, and sesame? I've never tried it this way but i'd imagine it would work rather well. By all means try it in your soup though! I think, flavour-wise, it would compliment carrot and/or squash perfectly well, and would add a subtle 'mystery flavour' to the soup. And if you're feeling particularly adventurous, it would be wonderful as part of a fresh miso soup.
I have also used it as the basis of a coleslaw, which can be mayonnaise-based for with grilled meats, or marinated in citrus and oil for an accompaniment to fish. It's very good.
Just play around...that's when all the best dishes are created! :oD
I have also used it as the basis of a coleslaw, which can be mayonnaise-based for with grilled meats, or marinated in citrus and oil for an accompaniment to fish. It's very good.
Just play around...that's when all the best dishes are created! :oD
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