It’s really exceptionally good and great value - excellent for those of us who now have an induction hob and can no longer smoke aubergines over a gas flame. TASTE TEST This baba ghanoush tastes authentically smoky. The soft aubergine is scooped out and blended with tahini to make a rich puree.
#EMPIRE OF SIN A DISH BEST SERVED COLD SKIN#
WHAT IS IT? Baba ghanoush made with aubergines grilled whole until the skin crackles, lending a hint of smoky flavour. 10/10 (if you can ignore the price)īaba ghanoush by Cortas, £1.99 for 380g, If you try them, share only with special friends.
But they genuinely are light as air, and crunchy with no hint of greasiness. TASTE TEST Look, they are ridiculously expensive. They are made from thinly sliced, organic potatoes cooked in extravirgin olive oil and a touch of sea salt. WHAT IS IT? These crisps - yes, in a tin, which is supposed to keep them crisper for longer - have been produced in Spain for over 80 years by the same family. These crisps have been produced in Spain for over 80 years by the same family and are made from thinly sliced, organic potatoes Serve as a vegetable side dish heated with olive oil, garlic and lemon juice and rind - or scatter on pizza with spicy sausage. The firm stems have a distinctive, slightly bitter taste. TASTE TEST Broccoli in a tin sounds unappetising but although these look rather unappealingly soggy, the friarielli are far more delicious than any childhood veggie in tins you may remember. The stems are known as friarielli in Naples and Campania, rapini in Tuscany and Puglia, while in Rome they are called broccoletti. WHAT IS IT? An ingredient loved throughout Italy, these slender broccoli stems are preserved in oil, with a hint of chilli and garlic. Organic broccoli friarielli by Casa Marrazzo, £4.20 for 390g, .uk And there is plenty of duck fat left to make a further confit dish or wickedly crunchy roasties. It would serve three comfortably, four at a pinch, with plenty of tinned beans and a crisp green salad. This is seriously impressive and worth the admittedly high price. TASTE TEST The duck legs turned properly crisp and tasted scrumptious, transporting me to a warmly remembered holiday in the Dordogne. For a true meal, I mixed in a tin of Mr Organic haricot beans for the last ten minutes, or you could add parboiled potatoes.
The contents require heating in a hot oven for half an hour until the skin is crisp. WHAT IS IT? Three slowcooked duck legs in duck fat and salt. She paried them with Mr Organic haricot beans Sudi said that the duck legs turned properly crisp and tasted 'scrumptious'.
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