Saturday, February 28, 2015


If you're feeling brave, here's how to make brains for you or your brain-loving significant other.

6 lamb brains
1 tsp peppercorns
a handful of parsley (stalks and all) or celery leaves
1 tbs white vingear
flour for dusting
2 eggs, beaten

1/2 cup panko bread crumbs
1/2 cup grated Parmesan cheese
2 tbs butter
2 tbs oil
salt and pepper to tastes
1. Place the brains in a large bowl and cover with cold water. Set aside to soak for an hour; it draws the blood out. Drain and rinse.
2. Place the brains in a large saucepan. Add peppercorns, parsley or celery leaves and vinegar and top up with cold water.
3. Heat the saucepan over medium high until it's just boiling, then reduce and simmer for four minutes. Lift the brains out of the water with a slotted spoon and drain on paper towels.
4. Trim the brain stems off and half each brain.
5. Season the flour with salt and pepper to taste. Combine Parmesan and panko on a plate.
6. Dust each piece of brain in seasoned flour. Dip in the egg and let the excess run off. Coat in the panko and pat the coating to stick well all over.
7. Turn oven on low.
8. Heat a frying pan over medium and add butter and oil. When the butter's melted and foaming, fry the brains in batches until they're golden all over. As the brains cook, place them on a tray and keep them warm in the oven.
9. Serve with pasta or a salad....whatever you like.

Thanks for stopping by The Cookbook Resolution. Come back soon to read all about adventures in making giardiniera.

Saturday, February 14, 2015



There's so many parts to this I don't really know where to start. Okay....
1) Gomashio: It is truly the most delicious seasoning I've ever tasted. You don't need to make it but it takes the sushi to a whole new level and you will use the rest. Sprinkle it on rice, baked potatoes, stir fry, use it in salad instead of salt, serve it with bread and olive oil like dukkah. It's unbelievable. Recipe here.
2) Julienne some spring onions (green onions/scallions), cucumber (seeds scraped out first) and slice an avocado or two. You can include a couple or all of these plus a sprinkling of gomashio in every roll, along with the main filling.
3) Here is a servicable tutorial on rolling makizushi. But seriously, lady, an all cucumber sushi roll? All aboard the Flavour Express!
4) Here is the recipe I use for making sushi rice except I use the rice cooker. Don't bother fanning the rice either. Get an electric fan and point it at the rice as you stir. It's much quicker and easier!


Kimchi: I used my homemade kimchi that I make using my mum's recipe found on her blog. I make it with julienned carrots and chopped cabbage, not big chunky carrots and daikon like in the recipe. That would be ridiculous in sushi. You can buy kimchi which is also delicious but drain most of the liquid and chop it a little. 
Roll with julienne cucumber, spring onion and gomashio.

Roasted sweet potato: This is barely a recipe, it's embarrassing. My mum makes sushi with this, though, and it's unbelievably good.
Slice two large sweet potatoes in half lengthwise and place cut side down on a lined baking tray. Roast for half an hour at 200°C (390°F) or until flesh is very soft.
Once the potatoes are cool enough to handle, scoop the flesh out and mash. Season with soy sauce to taste.
Roll with julienne cucumber, spring onion, avocado and gomashio.

Sriracha tuna: Also barely a recipe.
Drain a 425g (15oz.) tin of tuna in springwater and break up the flakes in a bowl. Add sriracha and Kewpie mayonnaise to taste (I used 5 tbs of each) and mix together.
Roll with julienne cucumber, spring onion, avocado and gomashio.

Teriyaki chicken: I was going to make chicken teriyaki from scratch but I ran out of time. Also, lazy!
I combined 8 chicken thighs (trimmed of fat), a bottle of teriyaki sauce and a cup of water in a wok. Bring to a boil and then simmer til the sauce is very reduced and coats the thighs. Slice the chicken thighs thinly and stir the slices with the remaining teriyaki sauce in the wok. 
You won't use all of it on sushi (unless you're catering a wedding or something), so use the leftovers for another meal.
Roll with julienne cucuber, spring onion, avocado and gomashio.

Finally, if you're interested in the green tea mousse I made for dessert, the recipe can be found here. I bought a packet of sweet red beans from the Asian grocer, mashed them and served a spoonful on top of each serving. They compliment each other perfectly!
Thanks for stopping by The Cookbook Resolution! Come back next week for the Valentine's Brains Debacle!

Thursday, January 29, 2015

Pierogi Ruskie


Pierogo Ruskie adapted from here.

500g floury potatoes, peeled and cut into large chunks
4 large onions, diced
2 tbs olive oil
200g cream cheese
50g cottage cheese
salt and pepper

335g plain flour
1 egg, lightly beaten

To serve:
Sour cream
Dill, chopped (optional)

To make the dough: Combine the flour and a generous pinch of salt in a medium bowl. Add egg and 125ml warm water and combine. Knead for a couple of minutes, just until a soft, smooth dough forms. Set aside at room temperature for about an hour to rest.

To make filling: Place potatoes in a pot of cold salted water and bring to a boil. Boil for 10 minutes, drain and set aside.

Heat oil in a pan over medium heat then sautee onions for 20-30 minutes until they're soft and very, very brown.

Mash together potatoes, 1/4 of the cooked onions and the cheeses, either by hand or in a food processor, until mixture is very smooth. Season with salt and pepper to taste. Set aside to cool to room temperature.

To assemble: Divide the dough into 3 hunks. Lightly dust the bench with flour and, working with one hunk at a time, roll the dough out and cut circles out using a 8-9cm cutter (I used the largest of my set of 3 scone cutters).
Fill each circle with a heaped teaspoon of fillings, moisten the edge of one half of the circle with water and pinch the edges together to seal. Continue until all the dough is used up (we got exactly 33 pierogi). This will probably leave you with a lot of leftover filling to eat at your leisure.

To cook: Turn the oven on low to keep the pierogi warm until they're all cooked.
Bring a large pot of salted water to the boil. Working in 3 or 4 batches, boil the pierogi for three minutes, by which time they should have floated to the top of the water. Remove with a slotted spoon, place in in an oven-proof dish and stash in the oven while you cook the rest. Don't leave them in the oven longer than that though because they'll dry out and stick together.

Reheat the remaining onions.

To serve: Drizzle with sour cream and scatter with onions and dill (if using). Eat with simultanious haste and restraint because "OMG GET IN MY MOUTH" but also "I don't want them to be over!!!"