Kinpira renkon is classic Japanese. Salty, umami, and sweet; tender and crunchy — it’s one of the most delicious ways to eat lotus root. You can put it out as an appetiser, or as a side dish to a meal, or as a snack — it’s as addictive as peanuts, and people will keep munching on it. If you aren’t familiar with lotus root, the distinctive pattern of holes might make it seem exotic. But, cooked, it has a warm nutty flavour that’s more comfortable than strange.
brad, japanese, lotus root, simple, vegan, vegetarian
The basic recipe for this classic British pub food is incredibly simple — the filling is nothing more than cheddar, and onion. In traditional cheddar onion pie, onions are cooked without browning. But this recipe is more or less totally different from that. Instead, we’ve caramelised the onions to dark, sticky sweetness. It works well as a side dish, as part of a brunch spread, or as an appetiser. Whenever we make it, it’s always one of the most popular things on the table.
brad, brunch, onion, simple, vegetarian