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Gado Gado is an Indonesian salad of vegetables, peanut sauce and boiled eggs, and easily in my top 10 favourite dishes!
Traditionally the core ingredients are cucumber, blanched-but-still-crunchy vegetables such as carrots and green beans, peanut sauce, hard boiled eggs, tofu, cubed potato and lightly blanched bean sprouts. Gado Gado can be made with endless variations and customisations, which is another reason to love it! I'll often rustle up some Gado Gado when I need to use up some odds and ends in my vegetable crisper, and rarely do I make it the same way twice. I almost always use steamed jasmine rice instead of potato, but it's all down to personal preference. My peanut sauce recipe is an amalgamation honed from three sources: the Moosewood Cookbook, an ex-boyfriend's dad's recipe from his restaurant in North Sydney which was a 1990s institution called Silk Road, and a couple of personal tweaks. If you're pressed for time there is no shame in using a pre-made satay sauce. I find Ayam good- I sometimes add a splash of coconut milk and peanut butter to it. An all-weather, all-company dish that can be served any way you like, from individual servings to a grand platter, from slap-dash to fancy, Gado Gado is long overdue to join the Village Wholefoods recipe repertoire.
Risotto is a classic crowd pleaser, but I think in recent years it's been wrongly tainted with the ‘difficult’ brush. We've seen it break aspiring supercooks on reality shows, and judges on these shows talk solemnly about the ‘risotto curse’, advising contestants to think carefully before attempting it.
But honestly, if you're not serving it at a fine dining restaurant, getting the consistency of a risotto exactly right just doesn't matter or affect the enjoyment of it at all. I'm of the firm opinion that a good-enough risotto is still utterly delicious. The babysitting that cooking a risotto requires is a different story - when it comes to mid-week dinners most of us are after more of a set-and-forget recipe. What if you could skip the stovetop stirring, pass most of the work to your oven and still produce a delicious risotto? Our ‘cheat's’ risotto is just that. It's been well and truly tested and tweaked. Hands-on time is just 15 minutes! It requires a small number of ingredients, yet the flavour is nuanced and delicious. All you need is a lemon, a few sprigs of rosemary and a little parmesan. Enjoy it as a stand-alone dish or use it as an accompaniment to the main event. We hope you love this creamy, luxurious feeling classic with a shortcut twist! |
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