SPOILER ALERT: This is one of the most delicious things we've ever cooked. Ask me for the recipe.
We knew going in to this that meat was going to be a challenge. Christina and I have been largely vegetarian for the past couple of years, and Gordon - well, Gordon likes him some meat. (Though he may be going soft in his old age, as an all-vegetarian Indian place was the runner up in his search for the best restaurant in Britain.) Luckily we were able to find an excellent source which we plan to use for all our beef and pork this year: Skagit River Ranch. Local, organic, grass-fed, no antibiotics, processed on-site - and more importantly to Chef Ramsay, incredibly tasty. It ticks all the boxes.
The first test for the Skagit River beef: Meatballs in Fragrant Coconut Broth. This was one we'd been looking forward to ever since we saw it on the show - simple to prepare, but oodles of flavour.
The meatballs themselves were fairly basic: the beef mixed with some sauteed onions and garlic, along with some breadcrumbs for texture and milk to bind it all together. Simple enough, although Christina did somehow manage to break our Magic Bullet making the breadcrumbs, of all things.
The real star of this dish, though, is the broth. Fragrant doesn't begin to cover the layers of flavour to be had here. Not to get delusions of grandeur, but it was almost reminiscent of the depth of a seafood broth we tried at Morimoto (of Iron Chef fame) in New York, which might be the single best thing I've ever tasted.
Point being, it was delicious - and suspiciously easy to make. Once the meatballs were browned, we just added the spices, the ginger, and the lemongrass (which somehow didn't make it in to my shopping bag at Whole Foods, necessitating a last-minute dash to the local Asian market where a two-foot stalk cost all of 20 cents; why we don't always shop there I'm not really sure), let them get their aromatics on, and then added the stock and the coconut milk.
Let it bubble away for 10 minutes or so and this ends up on your plate:
No joke, it really was that easy, and that delicious. The subtitle of the show was "100 recipes to stake your life on," and this one definitely lives up to that billing. You need to be making this dish. Like now.
Next time, we'll try our hand at Kedgeree! Not entirely sure what that is, to be honest.
We knew going in to this that meat was going to be a challenge. Christina and I have been largely vegetarian for the past couple of years, and Gordon - well, Gordon likes him some meat. (Though he may be going soft in his old age, as an all-vegetarian Indian place was the runner up in his search for the best restaurant in Britain.) Luckily we were able to find an excellent source which we plan to use for all our beef and pork this year: Skagit River Ranch. Local, organic, grass-fed, no antibiotics, processed on-site - and more importantly to Chef Ramsay, incredibly tasty. It ticks all the boxes.
The first test for the Skagit River beef: Meatballs in Fragrant Coconut Broth. This was one we'd been looking forward to ever since we saw it on the show - simple to prepare, but oodles of flavour.
The meatballs themselves were fairly basic: the beef mixed with some sauteed onions and garlic, along with some breadcrumbs for texture and milk to bind it all together. Simple enough, although Christina did somehow manage to break our Magic Bullet making the breadcrumbs, of all things.
The real star of this dish, though, is the broth. Fragrant doesn't begin to cover the layers of flavour to be had here. Not to get delusions of grandeur, but it was almost reminiscent of the depth of a seafood broth we tried at Morimoto (of Iron Chef fame) in New York, which might be the single best thing I've ever tasted.
Point being, it was delicious - and suspiciously easy to make. Once the meatballs were browned, we just added the spices, the ginger, and the lemongrass (which somehow didn't make it in to my shopping bag at Whole Foods, necessitating a last-minute dash to the local Asian market where a two-foot stalk cost all of 20 cents; why we don't always shop there I'm not really sure), let them get their aromatics on, and then added the stock and the coconut milk.
Let it bubble away for 10 minutes or so and this ends up on your plate:
No joke, it really was that easy, and that delicious. The subtitle of the show was "100 recipes to stake your life on," and this one definitely lives up to that billing. You need to be making this dish. Like now.
Next time, we'll try our hand at Kedgeree! Not entirely sure what that is, to be honest.
That looks absolutely delicious. You know, sharing is caring.
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