experiments in the kitchen sometimes worth it - especially when it comes to ingredients for which you would otherwise no longer in use.
Last night, I once again prepared a sharp borderline Thai Red curry with zucchini and chicken breast and rice. But as I reciting the preparations occurred to me that in the side pocket of my backpack was still an apple. Well, who had suffered in the meantime and did not look very tempting.
So I cut away some pieces, removed the core, peeling, what was left of the apple and cut it into small pieces. A little lemon juice and cane sugar on top and into the refrigerator. My plan: A home-made apple chutney on the fly, to clear the area at the mouth of joints of the Thai Red Curry.
These I heated the next a shot of white wine and a spoonful of honey in a pan - And then gave to the chopped apple. Again, some cane sugar to caramelise, and then went to Refine: Two Spice Nägeli (cloves) to a pinch of salt and some ginger, a little more mild curry, a little cayenne pepper (without sharpness it works but not) and turmeric, the color brighten again in the direction of gold.
This whole mixture simmer over his rice I let it continue and refined it concludes with a shot of liquor. Calvados certainly would have fit well, but was not on hand. So I resorted to cane sugar in liquid form, also known as cachaça and important part of caipirinhas.
The result was convincing: A balanced mix of sweetness and sharpness, from the familiar and the exotic. And best of all times made quick way out of the remains, without a prescription and strictly by feel. To follow suit is highly recommended.
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