I have made many Indian panna cotta now. A lot.
A lot a lot. I’ve started to experiment with proteins and duck is
my favourite here in France. (On special, Perigord duck breasts are
CHEAP. Far better value than say rabbit which is an expensive protein here.
Go figure.).
Coconut panna cotta spiced with kaffir lime leaf and
lemon grass.
Purple potato khichdi (spiced rice with potato, an
exacting recipe, worth the effort).
Rhubarb chutney (a quick knock up, I use rhubarb
compote from the supermarket, add toasted ground cardamom, lemon salt (citric
acid), salt and toasted ground star anise.))
Cabbage foogath (which is one of my favourite ways to
eat cabbage).
Duck breast, spiced with a little cardamom and star
anise.
In Dubai I'd always make this dish with sweet fish.
Here, duck is the best protein (along with quail and chicken and rabbit
if it's on special, shoulder for me though is best for rabbit) and highly
versatile, it's sweet. Sweet proteins are no brainers when cooking subtle
Indian dishes.
Yummmmmmmmmmmmmm BTW the panna cotta melts on
the plate when you eat it. The rhubarb chutney is on the side, not shown
but brings the whole dish together.
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