Food & Drink1 min ago
help1 I've got a mooli !!
6 Answers
i've had it stir fried with garlic but what else can i do with it?
I had to buy it - it was only 50p!
I had to buy it - it was only 50p!
Answers
1 to 6 of 6
Best Answer
No best answer has yet been selected by crisgal. Once a best answer has been selected, it will be shown here.
For more on marking an answer as the "Best Answer", please visit our FAQ.
-- answer removed --
My Crisgal, you've got a real mixed shopping bag this week!
I used to have a dish on one of my old menus of tuna carpaccio, which i served with a salad of daikon, poppy seeds, pea shoots, and a light sherry vinaigrette. Simply, but lovely. It's great finely sliced in any light salads, particularly oriental ones, but actually cooks rather well too - quick cooking methods are best, something like a stir-fry.
I used to have a dish on one of my old menus of tuna carpaccio, which i served with a salad of daikon, poppy seeds, pea shoots, and a light sherry vinaigrette. Simply, but lovely. It's great finely sliced in any light salads, particularly oriental ones, but actually cooks rather well too - quick cooking methods are best, something like a stir-fry.
hi DQ, that's what you get when you're trying to economise!
You're right - a real mixed bag this week!
The belly pork was nice and we're having the mooli tonight, in a salad, as you suggest.
I make a lot of soups and was wondering if it would go well with another veg, like carrot or squash, or would it be overpowered? I would be grateful for your opinion.
Looking online it seems to be added to lentil dishes quite a lot.
lol @ sachs.
You're right - a real mixed bag this week!
The belly pork was nice and we're having the mooli tonight, in a salad, as you suggest.
I make a lot of soups and was wondering if it would go well with another veg, like carrot or squash, or would it be overpowered? I would be grateful for your opinion.
Looking online it seems to be added to lentil dishes quite a lot.
lol @ sachs.
Yeah, it has rather a delicate flavour that can be easily overwhelmed by other ingredients. To be honest, it tends to work better as the main attraction - it holds is shape rather well when cooked so you could try braising it, either in stock or maybe from a japanese angle with mirin, soy, and sesame? I've never tried it this way but i'd imagine it would work rather well. By all means try it in your soup though! I think, flavour-wise, it would compliment carrot and/or squash perfectly well, and would add a subtle 'mystery flavour' to the soup. And if you're feeling particularly adventurous, it would be wonderful as part of a fresh miso soup.
I have also used it as the basis of a coleslaw, which can be mayonnaise-based for with grilled meats, or marinated in citrus and oil for an accompaniment to fish. It's very good.
Just play around...that's when all the best dishes are created! :oD
I have also used it as the basis of a coleslaw, which can be mayonnaise-based for with grilled meats, or marinated in citrus and oil for an accompaniment to fish. It's very good.
Just play around...that's when all the best dishes are created! :oD
1 to 6 of 6
Latest Posts
ChatterBank4 mins ago
Recession Risk As Britain Reels From...
News12 mins ago
Crosswords14 mins ago
ChatterBank17 mins ago
Related Questions
Sorry, we can't find any related questions. Try using the search bar at the top of the page to search for some keywords, or choose a topic and submit your own question.