Cooking at times can be a chore for many of us, but sometimes it can be a pleasure. I am an experimental cook and today for Five on Friday I am sharing some ingredients in my kitchen that are exciting me and sadly somewhat make me happy especially on a Friday when I have the weekend ahead to experiment with them. So I do hope the lovely Amy will accept these.
Another reason I am sharing these here, is I hope that those of you who visit will leave me some suggestions, ideas and inspiration of what I can do with some of them. I think that is one of the wonderful things about blogosphere the sharing and genuine encouragement.
First up is one of the most ugly vegetables on earth: celeriac
Here it is turned around a little more attractive to the eye. Its not a vegetable that comes into my home often, but I have grown some in the garden. In the past I have made vegetarian celeriac steaks, celeriac remoulade, soup, fritters and celeriac burgers, but I am looking for something different to do wit it, otherwise it will be some kind of gratin or oven baked crisps.
Next this may look like a ripe banana, but it is not. It is a Plantain. I have eaten plantain a number of times, mostly as deep or shallow fried crisps, but this time I am looking for something different to do with it, so again welcome any suggestions the cooks amongst you may have.
Okay so we have a row of onions, but its the one in the middle I am showing off. I have never had a Pink Onion in my life before, it made my eyes water when I peeled it. I have almost cooked with all of them. I made a couple of Fried Onion Blossoms/Blooming Onions with some of them and Onion Flowers with the others.
Next we have tinned Young Green Jackfruit. I have Jackfruit a number of times in traditional South Asian style spicy curries, but last year was shown how young green jackfruit could be used as a mock 'pork' meat substitute for those on a vegetarian or vegan diet. Here is my BBQ Pulled Jackfruit, but I am looking for different ways to cook with it, so any ideas please please share with me.
Finally, a vegetable that I used to quite disliked but have come to appreciate a little more with my cooking experiments in the kitchen - the brain like Cauliflower. I have to put my hands up and confess that I made this Welsh Rarebit Cauliflower Steak around St David's Day when I was showcasing Welsh recipes an welsh ingredients and missed it somehow. Its not the best picture as it was taken in the evening, but it sure was delicious made with beer and I am not a beer drinker. I think it would make a lovely lunch too. Its a simple recipe. I followed a good Welsh Rarebit recipe and the instead of coating a toasted bread, I smothered a cauliflower that had been steamed before it went under the grill. It was lush.
I am sharing this blog post is being shared with Amy who is hosting Five on Fridays over at Love Made My Home.