Sunday, 16 November 2008
Salmon and bolognese
And how did I come to that conclusion? My boyfriend has not cooked Chinese food before (not a whole meal), and yesterday, he cooked:
1. Shallow fried salmon fillet in a miso, garlic, ginger and ShaoXing wine sauce (OK, OK, so miso isn't Chinese). This tasted so fabulous. The ginger had infused with the miso to create this salty, gingery mush on top of the salmon which was tender and just ... mmm.
2. Long beans stir fried with garlic and chilli (almost like the ones from Chinese restaurants), and
3. Egg fried rice, fluffy, yellow and better than mine
Here's what I made, spaghetti bolognese. One cooking programme on BBC1 said that the proper Italian way of making this is by using equal portions of beef and pork, and some onions, passata, and chopped tomatoes, simmered for 3 hours. It said that the original version of bolognese was made with pork chunks, and when simmered, the meat became tender and blended into the sauce.