To most, radishes are a salad vegetable, and a good one at that. I really enjoy a raw radish — particularly dipped in butter with a pinch of salt — but a cooked radish is surprisingly delightful.
Tagged With roasting
I can’t think of a prawn dish I don’t enjoy, but the rate with which I inhale a prawn cocktail is alarming. There are only two components to the dish — prawn and sauce — so making a good prawn cocktail is all about maximizing the flavour in each. To do this, you’ll need to do a bit of roasting (and brining).
There are a lot of "correct" ways to cook vegetables but -- though I'm not a huge fan of culinary presciptivism -- I'm going to go ahead and say that roasting is the most correct. Everything from tender green asparagus to hearty root vegetables tastes phenomenal when prepared this way, and it's super easy to execute.
Garlic is great in all of its many forms but, like most plant parts, it is at its absolute best when roasted. Roasting garlic mellows its pungency and tempers its aggressive bite, but it also intensifies its sweetness and creates new, deeper flavours through that lovely little Maillard reaction. It's also a freaking cinch to make.
Marmite is a somewhat polarising spread. (Their slogan is "Love it. Hate it.") Made from brewer's yeast, the salty paste is the British answer to Vegemite. Like Vegemite, it has an umami-packed, almost condensed-soy-sauce-like flavour that can be overwhelming in large amounts. Add just a smidge, though, and you'll boost the savoury-factor of whatever you're eating many times over.
Though I never peel apples before eating them out of hand, I sometimes find myself with a pile of peels after making a pie or tart. They could be composted, but I think I'd rather roast them to make delicious cinnamon-apple chips. (Or flavour some bourbon.)