This is a Yotam Ottolenghi recipe (it's in the cookbook Plenty More), and is one of those that it's hard to know if it will work until you try it - we've had a couple of dishes using quinoa, and it's definitely one of those foods that works when the texture is right and is boring when it's not. This one was a keeper though - really yummy (though I used spring onions instead of wild garlic) and with great texture. The small bits of onion and chili in the cake were really important for texture, as was the initial frying (rather than just cooking them all the way in the oven). The sauce was super, as well. A winner!
No comments:
Post a Comment