The Guardian Feast Supplement, January 5, 2019

  • Brown rice and shiitake congee with rayu

    Brown rice and shiitake congee with rayu (page 3)

    from The Guardian Feast Supplement, January 5, 2019 The Guardian Feast Supplement, January 5, 2019 by Yotam Ottolenghi

    • Categories: Dressings & marinades; Rice dishes; Main course; Winter; Japanese; Vegan; Vegetarian
    • Ingredients: spring onions; fresh ginger; garlic; short-grain brown rice; dried shiitake mushrooms; rainbow radishes; rice wine vinegar; caster sugar; crispy shallots; Aleppo chilli flakes; dried sweet peppers; sesame seeds; black sesame seeds; tangerines; soy sauce
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Notes about Recipes in this book

  • Ben ben noodles

  • Leek and potato soup with chorizo (Caldo verde)

    • shannonstoney on February 03, 2019

      The addition of the carrot makes this better than plain leek and potato soup, even without the sausage. This is very good.

    • Rinshin on February 10, 2023

      Total comfort in a bowl and delicious! It is crunch time before our long overseas trip and needed to use up big bundle of gailan but did not want the regular Asian preparation and chose this. Shredded the leaves and flash froze stems for later use. I love how this recipe uses carrots, celery and leeks in addition to potatoes. I think any shredded greens will work in this soup although most recipes call for kale. Used Spanish baby chorizo instead of standard sized.Made enough for 6 generous servings. Freezing 4 servings for when we return from our trip for a quick meal at home. Photo added.

  • Winter minestrone with white beans and greens

    • Jane on January 21, 2019

      This is a tasty and healthy soup though it’s really more of a stew as not a lot of liquid. I made it with double the amount of veg except I didn’t double the greens as 500g was already a lot (or maybe I shouldn’t have weighed it after removing the ribs?). I added two Parmesan rinds as I was concerned there wouldn’t be enough flavor with water rather than stock as the liquid. I’ll do that if I make it again and also add more water.

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  • Published Jan 05 2019
  • Format Magazine
  • Page Count 24
  • Language English
  • Countries United Kingdom

Publishers Text

Feast is a Saturday magazine supplement to The Guardian newspaper; it includes food and drink features and recipes, and combines most of The Guardian's food writers under one cover. The magazine encompasses the articles and recipes that formerly appeared in the Weekend magazine, Cook, and in the Thursday G2 are now contained in Feast.