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Monday, 8 June 2020

Beaver Tails with Maple Buttercream Icing

Sometime after my girlfriend moved in with me, we started introducing each other to things like our favourite movies, books, TV shows and YouTube channels. In the latter category, one of Courtney's favourites is Simply Nailogical - ostensibly a nail art channel which has more recently branched out into a nail varnish brand (Holo Taco) and a stream-of-consciousness/discussion podcast (SimplyPodLogical). This may seem like a strange subject to bring up on what is technically still a food blog (even though it's been without updates in over a year because I started using Instagram for the majority of my foodie output), but there's a connecton, honest.

Basically, one of the recent episodes of SimplyPodLogical was devoted to discussing some common Canadian stereotypes and, during the course of the conversation, Cristine and Ben mentioned a chain of pastry shops called 'BeaverTails'. They are purveyors of what is essentially a flatbread version of the classic fried doughnut, with a variety of toppings on offer, from classic cinnamon sugar to various types of icing, chocolate spreads, crushed biscuits, fruit, etc.

Naturally, I was hooked.

Since they don't have any UK branches (and, y'know, there's the Lockdown to consider anyway) I looked into recipes for making Beaver Tails myself, and realised it was something I could probably manage quite comfortably, despite the fact that I've done very little cooking from scratch in ages, and what little I have done used recipes from Gousto, where all the ingredients came supplied in the proper, premeasured quantities, and the instructions were given in clear, simple stages. I've not bothered writing those up here because it seemed a little rude (not to mention legally shaky) to recreate their recipes, and because it worked better to simply photograph and Instagram the results.

But Beaver Tails... They're precisely in line with the raison d'être for this blog, so I couldn't resist going the longform option... Not least because I can demonstrate how adaptable these fried delicacies can be.


Maple Buttercream
  • Room Temperature Butter, salted or unsalted - I used salted (225g)
  • Icing Sugar (120g)
  • Maple Syrup (120ml)
  • Vanilla Extract (2 teaspoons)
  • Salt (a pinch, only if using unsalted butter)
Preparation Time: 5-10 minutes

Beaver Tails
  • Hot Tapwater (60ml)
  • Sugar (50g)
  • Yeast (7g)
  • Milk (60ml)
  • Butter (3 Tablespoons)
  • Egg (1)
  • Salt (1 Teaspoon)
  • Plain Flour (335g)
  • Oil for Frying
  • Topping (cinnamon sugar being the usual recommendation)
Preparation Time: Approx 2 hours, including resting

Tools Required:
  • Large Mixing Bowl (for the dough)
  • Medium Mixing Bowl (for the icing)
  • Small, Microwave-safe Bowl
  • Stirring Implements, eg. spoon, spatula, whisk (some form of electric mixer is recommended for some parts!)
  • Sharp Knife
  • Rolling Pin
  • Frying Pan or Saucepan (of sufficient size to accommodate at least one portion of the dough)
  • Tongs (because you don't want to burn your fingers with hot oil!)

The Process:
Let's start by making the buttercream, because doing that after making the Beaver Tails could be problematic. Cube the butter and dump it into the medium-sized bowl, then add the icing sugar and start to stir. While I'd heartily recommend some sort of electric mixer (either a stand mixer or an electric whisk), it's best to start this process off manually, either with a spoon or spatula, because the icing sugar will be inclined to puff out all over the place under the influence of an electric mixer. Once the icing sugar is at least partially bound into the butter, it'll be safe to switch over to electric. Add in the Maple Syrup, the Vanilla and, if using unsalted butter, a pinch of salt. Personally, I found it perfectly acceptable to cut out the middle-man and simply use salted butter - the combination of icing sugar, Maple Syrup and Vanilla is easily sweet enough to take the edge off the saltiness of the butter, and vice versa. Keep mixing till everything is as smooth as possible, then set aside.

Note that this mixture will be inclined to separate over time, and may not even bind into a particularly smooth consistency in the first place. This is a common issue with adding liquids to buttercream, but we're aiming for an authetic Maple Syrup flavour, and genuine Maple Syrup is very much a liquid. As long as you're not seeing clumps of butter, it's probably good to go, and will just need a little extra stirring before it's applied to the Beaver Tails.

Making the dough for the Beaver Tails themselves is rather more complicated a process than I've encountered for bread and cakes, largely because I've normally only dealt with ready-made mixtures. I think the only other time I've used yeast anywhere on this blog was in my failed attempt at crafting home-made Cream Soda, but we seemed to have some more recently-purchased yeast in our cupboards.

Start by pouring the hot tapwater into the larger mixing bowl with a teaspoon of sugar (this can be taken from the measured 50g - that still leaves plenty for the remainder of the recipe), add the yeast, stir and set aside for a few minutes so it can proof. What you'll end up with is an off-putting, yeasty-smelling, frothy beige mess. Believe it or not, this is a good thing.

Add the butter, milk, and the remaining sugar to a small bowl and microwave (carefully!) to melt it all together. Stir it up and allow it to cool for a few minutes before adding to the yeast mixture in the large bowl - it needs to be hotter than room temperature, but if it's too hot it could ruin the yeast. Stir the two mixtures together, then crack in the egg, add the salt and whisk together. Start slowly adding in the flour, a little at a time, and keep stirring until a dough is formed. Knead this for a few minutes, adding flour as necessary. The end result should still be quite sticky, but very definitely a dough rather than a paste.

Cover the bowl - if it has a lid, so much the better, otherwise cling film will do the job - and leave it aside somewhere warm to allow the dough to rise. About an hour should be sufficient, but I had to make way for Courtney to take an online cookery class at this point, and only returned to my dough quite late in the afternoon, by which time it was very puffy and smelt strongly of yeast. Beat the dough back down to its original size, then divide into eighths - I rolled mine into a fat cylinder, as that seemed the easiest way to cut it into portions semi-accurately. Roll these out flat, to something in the region of half a centimetre in depth, then set aside for frying. Just for fun, I cut a grid pattern on one side of mine... Not sure why, but the idea had occurred to me, and I was curious to see how they'd end up after frying.

Fill your chosen frying pan or saucepan with cooking oil, just enough that the dough sections will be able to float, then put on what's described as "a medium heat". I gather from the recipes I found online that you'd be aiming for about 180°C/350°F, but it's a tricky thing to judge because hobs aren't marked that way, and they often have different sized burners available, each offering a different range of temperatures. For me, "a medium heat" usually seems to be the lowest setting on the mid-sized burner, but that isn't entirely consistent so your mileage may vary. I ended up tearing off a small chunk of the dough and using that to judge whether the oil was hot enough.

Place the dough pieces into the oil carefully to avoid spitting or splashing. Depending on the size of your chosen vessel, you may have to do them one at a time, or you may fit two or three. Fry each side till golden brown - depending on the vaguaries of the hob and the actual temperature of the oil, this may be anything between 30 seconds to a couple of minutes... though I suspect I may have overdone a couple of mine. Once done, pick them out of the oil (allowing the excess to drain off) and add the topping of your choice while they're still warm.

The Results:
To be honest, this went better than I'd expected, albeit perhaps not perfectly. For starters, I didn't get all my ingredients ready and set out before waking up the yeast, so that was left going rather longer than recommended in any recipes (maybe about 15-20 minutes, while I got everything else together?). I'm not sure if there's an ideal point in the proofing process, after which something can go wrong... but certainly nothing exploded. I actually started the yeast off in a tiny bowl of its own rather than in the large mixing bowl and, by the time I started bringing everything together for the dough, it looked as though it would have overflowed if I'd left it there much longer.

Still, the dough came together very well, but it did leave me coveting those mixers with dough hook options, because mixing what ends up as quite a tough, sticky dough was not fun with a standard spoon. I also had trouble with the dough's stickiness... Sure, it's described as "sticky" in recipes, but how sticky is that? Once I'd mixed in all the flour and started kneading, quite a bit of the dough stuck to my hands. I suspect I should have added a little more flour at that point, but didn't want to overdo it. This is probably something I'd know better if I made bread regularly (and from scratch). Nevertheless, it rose very well in its covered-over bowl... and ended up being left for several hours rather than the recommended "one hour or so". Whether or not this worked in my favour, I'm still not sure. Beating it down and dividing it up was easy enough, so I figure I can't have gone too far wrong. My only concern was that there was a very strong yeasty smell to what was supposed to be quite a sweet dough - or so I thought.

Frying went well, but I'm still pretty vague on hob temperature settings, particularly with large quantities of oil. Plus, the dough had a habit of developing pockets of air underneath, so some of the individual doughnut-things ended up with patches on the underside that looked undercooked. Still, they puffed up nicely, and I was pleased to find that my grid patterns looked pretty good after frying. I tried one 'bare' after letting it cool a little, and have to admit that the yeasty smell persisted after I tore it open. It was light and fluffy, though, so a coating of cinnamon sugar would probably have overpowered whatever yeastiness was left.

I was aiming slightly higher than mere cinnamon sugar, though... and my Maple Buttercream icing made for an excellent topping. However, I'd got a bit of a bee in my bonnet about the icing the day before I started making the dough. I first tried a small batch using a fraction of the necessary ingredients, and that turned out OK... But then I decided to make the full batch late in the evening, because I realised that my time in the kitchen would be interrupted by Courtney's cooking lesson, and I figured getting the icing done ahead of time would help. Storage presented a problem that I hadn't fully considered, though. I didn't want to leave it out overnight, so ended up stuffing it in the fridge. This naturally made it harder to dole out, even after stirring it thoroughly again to undo the separation that occurred, and it never quite became as smooth as one would normally expect of a buttercream icing.

I think I was a little hyperactive for a while after eating a completed Beaver Tail slathered with icing, so I didn't have a second. Later on came the sugar crash, which left me feeling a little unwell and headachy for part of the evening. The four Beaver Tails left after dinner were boxed up and stuck in the fridge, with the excess icing (because there was quite a lot!) scooped into a small plastic tub for storage in the freezer.

Not even the threat of another sugar crash was enough to deter me from having one of the remaining iced Beaver Tails for breakfast, and chilling them overnight certainly took the cloying edge off the icing, though the Beaver Tail itself had become a little dry and hard. They're definitely a dessert to be best enjoyed when fresh.

At Courtney's suggestion, I had another one - topped with three rashers of unsmoked bacon - for lunch, since the concept wasn't too far removed from some of the breakfast/brunch options I've seen available in American hotels. This, too, turned out to be delicious... and I'm not normally one to mix sweet and savoury on a single plate.

Friday, 1 March 2019

Cake Angels' TransFormers-Branded Chocolate Biscuit Kit

Knowing that I'm a bit of a fan of TransFormers, not to mention chocolate biscuits, my girlfriend bought me a boxed, TransFormers-branded kit for making my own choccie biccies with chocolate icing and printed wafer pieces featuring Optimus Prime and Bumblebee from the most recent TV show to carry the name "TransFormers: Robots In Disguise".

The kit contains two separate bags, containing a biscuit mix and an icing mix. The former requires only the addition of butter, the latter only a little water... and yet, despite how easy it would be to prepare, I put off making the biscuits for absolutely ages - one year, three months past its Best Before date, to be precise - before making a start. In all honesty, it probably would have been longer, and the box would have languished, untouched, in a cupboard for another few years, were it not for the obvious upset in Courtney's voice the last time the subject came up: "I bought it for you as a present..."

Part of the issue, I guess, is that I am a fan of TransFormers, but really not a fan of some of the random, licensed tat that bears the name... and a biscuit-making kit certainly falls under that banner. Still, there was no good reason for not making them, and I had the time today, so I finally cracked it open and had a go.

Both of the mixtures were quite strange to deal with. According to the instructions on the box, the icing only needed about 15ml water. Added slowly - effectively a half teaspoon at a time - I seemed to be stirring a small clump of powdery icing through a mass of pale brown, chocolate-scented icing sugar for ages, only for it to suddenly resolve itself into a thick, dark brown, glossy paste. Similarly, the 40g of room-temperature butter - cut up into small chunks so it'd soften quicker - seemed not to be blending with the cake mix at all until suddenly I had a lump of biscuit dough. Well, I say 'suddenly', but mixing it had taken absolutely ages, and both wrists were aching by the time it finally happened.

After chilling the dough in the fridge for 10 minutes, it needed rolling out - a thickness of 1cm was specified in the intructions, but I wasn't especially accurate with my rolling pin. Two stencils are printed on the back of the box, to cut out and keep (little stands are also included, to turn them into tiny standees once the biscuits are done), and these are simply laid on top of the rolled dough so they can be used to cut out one of two of each shape with a knife. The dough then needs to be balled up and re-rolled to cut out another round of biscuit shapes. The box says it makes six, and I ended up with slightly more than one biscuit's worth at the end, so I simply molded it into the shape of the stencil.

The instructions then recommend placing the biscuits onto a greased baking tray, but I object strongly to the washing up that requires, so I simply put some greaseproof paper on a cookie tray and laid the six slabs of dough on that before slamming them into the oven.

About a quarter of an hour later, the biscuits were cooked, so I took them out and let them cool briefly before battling with the icing, which preferred to stick to the spoons I was using to scoop it out of the bowl, rather than any of the biscuits. Surprisingly, there seemed to be far too much icing, and it threatened to drip over the sides of the tiny biscuits... The final touch was a case of rushing to get the wafer pieces popped out of their pre-cut sheet and slapped into the icing before it started hardening.

The end result looked like this:

Bearing in mind these were meant to be chocolate biscuits, I was a little surprised - and disappointed - to find that the flavour was more sugar than chocolate... So much sugar, in fact, that they actually left a burning sensation on my tongue and at the back of my throat. The texture left something to be desired as well - think gluten-free shortbread and you wouldn't be far off... only these were even closer to sand. There was no crunch, just crumble.

Whether this was due to being over a year past the Best Before date of the mix I'm not certain - it seems unlikely, given that such dry goods tend to last quite well. I'd say it was more due to the miniscule amout of butter, so there wasn't enough fat to properly bind the mixture and keep it moist through baking. The icing, in isolation, tasted vaguely of chocolate but, on the super-crumbly biscuit, that was all but lost. The wafers are basically puffed-up rice paper, and the print on them is very faint and faded - a shame considering the bold colours of the characters in the TV show.

I'm going to assume that these things are aimed at young kids, to give them a simple introduction to home baking (under supervision, given that a rolling pin, knife and oven are all potentially dangerous in young hands), but I can imagine a lot of kids being as disappointed as I was in the lack of chocolate flavour. I'd toyed with the idea of getting some cooking chocolate drops to add in, or maybe molding the shapes by hand, perhaps creating fewer, larger biscuits with some sculpted detail... but, in the end, I'm glad I didn't. This wasn't an especially good product, and does nothing to change my low opinion of TransFormers-branded tat... I'm sure it's reasonably lucrative, both for Hasbro and for Cake Angels... but anyone interested in making biscuits would be far better off looking up a recipe online and making them from scratch, rather than using this dry, disappointing mix.

In fact, maybe I'll do just that... I have a really good cookie recipe already, and I'm sure I could mold some vaguely TransFormer-ish shapes... Be interesting to see how they survive the baking process, though...

Monday, 25 February 2019

Crispy Tofu Katsu Curry

Hot on the heels of the shop bought Wasabi dish - and because I just haven't shut up about how good it is compared to supermarket own-brands - my girlfriend decided to look into katsu curry sauce recipes. The original intention was that she'd cook something to accompany it but, the moment she mentioned it, I told her I was basically honour-bound to do it myself - partly because I've done so little cooking recently aside from the occasional Gousto boxes we've ordered.

In all honesty, this was probably a bit more advanced than I'm used to, and the instructions were a little vague (not great when my grasp of my own hob is still a little shaky) and weirdly presented, so I'm going to detail it all here in my usual style...

Kombu Dashi stock
  • 500ml water (approx. - a little more won't hurt)
  • Dashi Konbu dried kelp (1 section of approx. 10x10cm)
Preparation Time: About 30-45 minutes

Katsu Curry Sauce
  • 30ml Sunflower Oil
  • Red Onion (one should be sufficient - meant to be white, but we ordered Morrisons' Wonky Onions, and that's basically pot luck)
  • Ginger (for convenience, I used ready-chopped, frozen ginger - about 1 teaspoon)
  • Garlic (2 cloves, crushed)
  • Mild Curry Powder (1 tablespoon)
  • Plain Flour (2 tablespoons)
  • Kombu Dashi stock (made earlier, using ingredients above!)
  • Light Soy Sauce (2-3 tablespoons)
  • Honey (1 tablespoon)
  • Rice Vinegar (1 tablespoon)
  • Garam Masala (2 tablespoons)
Preparation Time: About 30 minutes

Crispy Tofu
  • Tofu (I used Cauldron's - a 396g pack)
  • Egg (ended up using 2)
  • Plain Flour (about 100g will be more than sufficient)
  • Panko Breadcrumbs (about 75g will be more than sufficient)
  • Salt & Pepper (a pinch of each)
  • Sunflower oil (sufficient to fill a frying pan to a depth of a little over 1cm)
Preparation Time: About 10-15 minutes, once the tofu is drained

Rice (for convenience, I used a 250g pack of Morrisons long grain rice, microwaved)
Spring Onions (to garnish)

Tools Required:
  • Sharp Knife
  • Garlic Press
  • Grater (if using fresh stem ginger)
  • Chopping Board
  • Frying Pan
  • Saucepan
  • Measuring Jug
  • Funnel
  • Coffee Filter
  • Receptacles for all the ingredients
  • Stirring Implements (several required!)
  • Heavy Book (to aid the draining of the tofu)
  • Kitchen Roll (also to aid the draining of the tofu) 
  • Tongs (to get the tofu into/out of the frying pan)
The Process:
First and foremost, the Kombu Dashi must be prepared. Cut a section of the kelp, about 10cm², and wipe off any salt residue with a damp cloth. Pour about 500ml of water into a saucepan, immerse the kelp and heat on a low setting on the hob - the idea is to get the water hot, but not let it boil... you're essentially brewing a weird, kelp-based tea - and simmer for about 25 minutes. Scoop off the froth that will start to build up every so often. After about 25 minutes, you should have a yellowish liquid, which you then need to filter into a jug for the time being. The easiest was is to stuff a coffee filter into a funnel and pour the liquid through. Set this aside to drain while you proceed with the other steps.

Next, the tofu will also need to be drained - it's generally packaged with a lot of water and absorbs quite a bit, but will need to be reasonably dry for this. Take the tofu out of the packaging and set it on a plate covered with some kitchen roll or a dishcloth. Cover the tofu itself with more of the same, then put something heavy on top (with some kind of non-absorbant barrier if you're using a book like I did - I used a small chopping board under a copy of How to Cook Everything Vegetarian by Mark Bittman). Leave this to squeeze the water out of the tofu, and move onto the sauce.

Start by dicing the onion, crushing the garlic and, if using a chunk of ginger, chop or grate about a teaspoon's worth. Add 30ml of sunflower oil to a saucepan and heat over a medium setting on the hob. Add the onion, ginger and garlic to the saucepan and cook for 2-3 minutes, by which time the onion should start to become tender. Add the curry powder and stir thoroughly, allowing it to cook for about another minute - a wave of curry scent will let you know it's ready. Slowly add the flour, stirring constantly to blend it into the mixture, but try to avoid letting it cake on the sides of the saucepan.

Next come the first of the liquid ingredients: slowly add the Kombu Dashi, mixing in the soy sauce and honey as you go. Allow to simmer so the sauce thickens, stirring occasionally to avoid a skin developing on the top. Finally, add the rice vinegar and garam masala and cook for about another minute. This now needs to be set aside - but kept warm - until the tofu is sorted. The aroma will start to whet your appetite, so it's best to move quickly from here on...

By this point, the tofu should have had most of the water squeezed out of it, so slice the block into strips about 1cm thick. Sprinkle or grind over a little salt, and leave them aside for about 10 minutes, on a sheet or two of kitchen roll. During this time, start preparations for the Panko crumb coating.

You'll need two plates and two shallow bowls. Pour the flour onto the plate and mix in a little salt and pepper for seasoning. Break an egg or two into the first bowl and beat it - adding a little salt here, if you wish. Into the last bowl pour the panko crumbs. Take each slice of tofu and first coat it in the flour. Next coat it in the beaten egg as evenly as possible, then quickly transfer it to the panko crumb bowl and try to ensure it's thoroughly coated. Put the coated strips onto the second plate, then fire up the hob with a frying pan filled to a level of about 1-1.5cm with oil. Once it's hot, transfer in as many of the crumb-coated tofu strips as you're comfortable frying at any one time (I managed three, though my frying pan could probably accommodate a couple more!). Fry each batch until they're nice and golden (depending on the temperature, it'll be about 1-2 minutes), then transfer out and allow to rest on some kitchen roll to dry out a little.

Stick the rice into the microwave and cook according to the pack's instructions - you'd generally be looking at 2 minutes but, obviously, if you prefer to cook your rice the traditional way, you'll need to start that a little earlier in the process, in another saucepan, and have it set aside for this step. Add half the rice to each of a couple of bowls, top with the fried tofu strips and pour over the sauce. If you're feeling fancy, you could add some sort of topping, like spring onion or grated carrot. Serve up, and scoff down.

The Results:
This was probably one of the more involved processes I've tried, but still reasonably easy to break down into stages so I didn't have to split my focus between two tasks. Having to make the Kombu Dashi stock was quite frustrating, and I'm not convinced that worked properly - the photos I saw online showed a clear, yellowish liquid but, even after filtering, mine was quite cloudy. Additionally, the packaging recommended steeping the kelp for 6-8 hours before heating it. Since neither Courtney nor I had seen or anticipated this instruction, we ended up using a 'plan b' method which took only half an hour... It's entirely possible this method wasn't as effective, so I may try to make another batch of the stock by the recommended method at some point.

Everything else is pretty straightforward - the sauce is really easy to make, though it does use quite a lot of different ingredients that have to be added at specific points. Personally, I'm always wary of adding any powdery ingredients into a pan containing very little in the way of liquid ingredients, since it tends to just stick to the sides of the pan and become really difficult to wash up afterward, but this one worked out OK. Once the sauce had thickened up, the rest of the recipe was quick enough that I was able to take the sauce off the heat entirely until just before serving up. It stayed warm, and needed only a little stirring now and then to prevent a skin forming. Admittedly, I put it back on the hob briefly just before serving, but only to ensure it was piping hot rather than just warm.

I'm still not used to working with tofu, and I'm not convinced I drained it sufficiently... but it's a difficult judgement call: it has to be able to pick up the flour, but it shouldn't immediately soak through the flour. The egg part was very frustrating, because it should apparently only need one large egg... but I ended up beating a second because, with nine strips of tofu to crumb-coat, I'd run out of egg by the sixth or seventh, even though some of the strips weren't as thoroughly coated as I'd have liked. The egg didn't bind very well with the flour-coated tofu, but ended up getting my fingers very sticky. Consequently, I ended up with more panko breadcrumb on my fingers than on the tofu strips... or so it felt. As it happened, I think they were all sufficiently coated. Frying them was nice and easy, though I ran out of sunflower oil and had to supplement it with some Crisp'n'Dry... which, upon reflection, would probably have been the better oil to start with, as we'd just got a new bottle that morning. Since I'm also not used to shallow frying, there was quite a range of shades in the finished crispy tofu strips - from slightly anaemic through to "Oh, shit! I'd better get that out of the frying pan now, or it's gonna burn!" - as the last batch seemed to need less cooking time than the previous batches.

Now, clearly I'm quite fussy about my katsu curry... While I certainly enjoyed this - particularly the delayed kick of spiciness in the sauce - I'm not entirely convinced it was actually katsu. Maybe it was the use of red onion rather than white, maybe I needed to add a bit of additional seasoning to the sauce (I was quite conscious of the salt being added to various things already!). Not to say it wasn't nice - I really liked it... but something about it wasn't quite according to what I think of as 'katsu curry' flavour. I think the quanity was just about as perfect as it could be for two people - enough to cover the tofu strips and rice without utterly swamping it. What was interesting - both to me and to Courtney - was that there's nothing especially unusual or unique about the curry itself: it uses a standard mild curry powder and garam masala. Perhaps using both is a little odd, but even the use of honey in something that's meant to be savoury isn't without precedent.

What I don't enjoy is wastage... and if wasting most of the second egg used for the crumb coating wasn't bad enough, the original recipe specified 125g of plain flour and 100g of breadcrumb. Frankly, I think one could easily get away with half that considering how much was left over - which is why I've reduced the quantities above and noted that they'd be "more than sufficient". I'm guessing the original quantities were given more to ensure sufficient volume of flour/crumb to roll the tofu around in rather than as any indication of actual usage within the recipe. One of the reasons I'm not used to shallow frying is that I really hate working with that much cooking oil. We've taken to filtering and recycling ours but, obviously, it has a limited lifespan (unless you want to turn it into biofuel for a car). Additionally, putting this together also piled up an awful lot of washing up even before the food was served up and eaten.

Still, if you can put up with that, it's actually quite a fun recipe and I'm definitely going to try this again sometime, perhaps ensuring I use white onion and truly fresh ginger, maybe adding some salt to the curry sauce... Certainly trying to do better with the crispy tofu.