The Guardian Cook supplement, February 6, 2016

  • Home-curing fresh salmon

    from The Guardian Cook supplement, February 6, 2016 The Guardian Cook supplement, February 6, 2016 by Caroline Craig and Sophie Missing

    • Categories: Dressings & marinades; Quick / easy; Lunch; Main course; Cooking ahead; Picnics & outdoors
    • Ingredients: salmon; aromatics of your choice; gin
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Notes about Recipes in this book

  • The dinner for two: Egg, coconut and tamarind curry with cucumber and peanut salad: £1.80 a head

    • Foodycat on March 12, 2020

      This was from a feature on cooking on a low budget, and if you are on a low budget and don't have a well-stocked spice cupboard, this is OK, but a couple of extra ingredients (maybe some grated ginger and a bit of ground coriander) it would be a much better curry. And the onions take much longer than 15 minutes to properly caramelise - and since they are the main source of flavour, they really need to be richly brown.

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  • Published Feb 06 2016
  • Format Magazine
  • Page Count 16
  • Language English
  • Countries United Kingdom

Publishers Text

Cook is a Saturday supplement to The Guardian newspaper; it includes food and drink features and recipes.