haha, sorry for that. But really, blogging is a lot cheaper than therapy! LOL.
So....... back to dinner. We had some leftover sausages from Nigella's One-Pan Sage-and-Onion Chicken and Sausage (FEAST), and I thought it would be cool to jazz them up a bit with a relish from Tom's Junk Food chapter.
124. DIY: Make your own sweetcorn relish - *Junk Food*
Tom writes that this relish makes a burger, more so than the dill sauce I had made earlier in this project. Well I didn't have any burgers, but taking some inspiration from the hot dog vendors around these parts, a relish sounded like a good topping for some sausages. I don't eat sausages, so this meal was for Rafa. (You'll see what I ate further down below.)
I really didn't know what to expect from this relish. Usually, relish is a pretty generic term for a kind of pungent topping. But, I wasn't sure if it would be spicy, vinegary, sour, salty, etc. See, even though this is a DIY recipe, implying that it is something one could purchase somewhere, I had never heard of nor seen sweetcorn relish. But then again, I'm not really a toppings kind of person. So, I was cooking blindly, and I also had no idea how Rafa would react to it.
On to the process: You first blanch some frozen (or fresh) corn in a lot of boiling salted water. That didn't take very long, and after draining the corn, I put it back in the pan. To this, you add sliced onions, some chilli (I used just a dash of chilli flakes), white wine vinegar, salt and sugar.
You let this boil on a high heat for about five minutes, and then you lower the heat and let it simmer for 20 minutes.
While this was going on, I got started on the thickening agent. It was basically just mustard powder, corn starch and water all mixed together.
After the relish had its simmering time, the mixture was added to thicken up the sauce. This boiled on a medium heat for another five minutes so that relish would get glossy and thick.
And that was it. It was then just a matter of putting it on the desired meat of choice.
I really thought it looked pretty. It was shimmering and sticky at the same time. I tasted a little bit of it, and it was sweet and had heat. Definitely a punch. As you could see, I put a lot on Rafa's sausages. And though he said it tasted nice, it overpowered the actual meat. Rafa said that he had a hard time actually tasting the meat. Hmmn, should have exercised the 'less is more' style of plating up. Well I could not really argue with that; I saw what he meant after tasting the relish again. So it was not a hit at the Ilana-Rafa household.
I don't think this recipe is a total waste, because it really is tasty, I am just not sure what it should accompany. I'm thinking maybe a simple chicken breast that has been sauteéd in olive oil and nothing else. That might actually be pretty good.
Well I promised to show you what I ate. I was quite proud of myself because had about four things cooking at once and was quite pleased that I was able to be in control. Here is Bill Granger's Spaghetti with Garlic and Spinach. I think it may be from his new book, but I got the recipe from the UK Delicious, November 2006.
It's a very basic and delicious recipe. All you do is boil up some spaghetti, or linguini, in my case, and in a separate pan fry some garlic slivers in olive oil and then add white wine. The pasta goes into the oily sauce with some baby spinach (yes, we can eat it again!), and then is topped with parmesan at serving. It was lovely and really flavorful even though not many flavors were added to the pasta. It was a bit on the oily side; but that's not a bad thing necessarily. With the heating in my apartment, it tends to get pretty dry, and this was great at moisturizing my lips. LOL.