Posted 20 hours ago

From the Oven to the Table: Simple dishes that look after themselves

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I suggest you taste the plums before pouring any more rum over the finished dish, as directed in the recipe, to get the balance you prefer. It seems to me the temperature conversion was off (I checked my oven’s temperature with an oven thermometer in advance to determine whether my oven runs hot or cool, so it wasn’t that). The salmon skin was a little soggy but I have made a note to cook it skin side up for the first 10 minutes next time.

There are many meat, chicken, and fish offerings and some vegetarian mains, and many vegetable side dishes and fruit heavy desserts. Having cooked from this book over several weeks, I find Diana Henry's recipes overly complicated and time consuming, and the flavors muddled with too many spices and textures.For bung-it-in-the-oven cooks everywhere, this is a must-have book: Diana Henry has a genius for flavour.

When I cross-referenced with The Roasting Tin by Rukmini Iyer, she said that rice needs 50-60 mins in the oven which I would agree with. I listened to Sinatra with Count Basie as I chopped and fried so it did not feel like any kind of chore.But we happened on some smoked salmon (only 4 oz, which was plenty for us in this since it has a strong flavor), so I went for it. The stuffing was not our favorite because of the sourdough, but next time will try a French or rustic bread.

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