The great thing for Nic about working at home a lot of the time is the ability to be a bit inventive about meals. So while this morning's scrambled egg on toast was a standard, she'd been thinking about the half of red cabbage unused following Sunday's roast and last night had devised a classic combination salad with a twist for today's lunch.
So the classic combo of red cabbage, pork and apple with a zingy cider vinegar and mustard dressing was topped off with chopped pecans and pomegranate seeds. It was a really light and refreshing lunch, made to feel more substantial with the red cabbage, still crunchy but slightly softened through sitting (marinading/pickling slightly) in its dressing in the fridge overnight.
Likewise, Nic's been seeing references all over to cumin-roasted cauliflower and after last week's dahl success (and as a cauli dhansak seems such a great idea), she fancied experimenting with dahl & roasted cauli. Mixed results following a (slight ....) overcooking of the cauliflower, but a blob of yoghurt and some pomegranate seeds on the top soon disguised that :) - STOP looking at the crispy bits!
Meanwhile Steve made the most of his meal deal breakfast with his healthy head on and had Special-K followed by grilled mushrooms, grilled tomato and beans for breakfast. Could have pigged out on a full grill, but that is not the point at the minute. Lunch was omelette and salad again - boring, but he made up for it by meeting up with Connor for dinner that evening.
After heading into Edinburgh to meet Connor at Artisan Roast in Bruntsfield where he was running his Brew Club they headed off together (coffee purchases in hand) to a recently opened restaurant about 10 minutes walk away - Tuk Tuk. Tuk Tuk serves Indian street food in tapas sized portions and very nice it is to. The recommendation is 3 dishes per person accompanied by rice and/or breads. So after ordering a couple of soft drinks to start (Thumbs Up lemonade & cola) we settled down to some poppadoms with assorted chutneys while we waited for the main courses to arrive. Main courses were:
Top Left - The Bairn
Top Right - Chutneys
Bottom Left - Bengali Fish Cakes
Bottom Right - Chicken Achari, Tarka Dhal & Naan
So the classic combo of red cabbage, pork and apple with a zingy cider vinegar and mustard dressing was topped off with chopped pecans and pomegranate seeds. It was a really light and refreshing lunch, made to feel more substantial with the red cabbage, still crunchy but slightly softened through sitting (marinading/pickling slightly) in its dressing in the fridge overnight.
Likewise, Nic's been seeing references all over to cumin-roasted cauliflower and after last week's dahl success (and as a cauli dhansak seems such a great idea), she fancied experimenting with dahl & roasted cauli. Mixed results following a (slight ....) overcooking of the cauliflower, but a blob of yoghurt and some pomegranate seeds on the top soon disguised that :) - STOP looking at the crispy bits!
Meanwhile Steve made the most of his meal deal breakfast with his healthy head on and had Special-K followed by grilled mushrooms, grilled tomato and beans for breakfast. Could have pigged out on a full grill, but that is not the point at the minute. Lunch was omelette and salad again - boring, but he made up for it by meeting up with Connor for dinner that evening.
After heading into Edinburgh to meet Connor at Artisan Roast in Bruntsfield where he was running his Brew Club they headed off together (coffee purchases in hand) to a recently opened restaurant about 10 minutes walk away - Tuk Tuk. Tuk Tuk serves Indian street food in tapas sized portions and very nice it is to. The recommendation is 3 dishes per person accompanied by rice and/or breads. So after ordering a couple of soft drinks to start (Thumbs Up lemonade & cola) we settled down to some poppadoms with assorted chutneys while we waited for the main courses to arrive. Main courses were:
- Bengali Fish Cakes - Rustic railway station patties (served with a pickle)
- Tarka Dhal - Yellow and black lentils
- Chicken Achari - One the bone chicken cooked with lime and pickle
- Railway Station Lamb Curry - On the bone lamb curry cooked with fresh spinach
- Dahi Bindi - Thinly cut lady fingers cooked with yogurt
- Frankies - Chole Frankie spiced chickpeas with herbs, pickled vegetables and chutney
- Khushka Chawal - Steamed Basmati rice
- Classic Naan
All washed down with a jug of Mango Lassi and a damn fine it all was too. In fact, despite being tapas sized portions we still could not finish it all.
Top Left - The BairnTop Right - Chutneys
Bottom Left - Bengali Fish Cakes
Bottom Right - Chicken Achari, Tarka Dhal & Naan
Top Left - Railway Station Lamb Curry
Top Right - Dahi Bindi
Bottom Left - Frankies
Bottom Right - Mango Lassi
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