Next up in Rukmini Iyer’s The Roasting Tin: this unusual fish and vegetable pairing.
Another ingredient in this recipe was half a cucumber, which we were instructed to shave into ribbons. Thinking about it now, that could have been done with a potato peeler, lengthways down the cucumber. At the time, I didn’t have that image in my mind, so I grated the whole thing. I can’t imagine using the other half in any other way, and I need to eat more veg, so in it all went.
The recipe asks for 650g of rhubarb, but my roasting tin could only fit 400g. The recipe asked for hazelnuts, but I couldn’t find any in the big Tesco so settled for cashews. These seemed to work.
Cooking time was 15 mins, but I didn’t feel like my oven was hot enough (I really must remember to pay attention to the oven light. I’ve only been living here 2 years; you’d think I’d learn). I gave it an extra 10. It may have needed longer. My prep and cooking time was 1hr 17, way above the 30 mins listed. Such is life with memory difficulties.
Result? A weird combination of flavours. Not a favourite.
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