friederike's Reviews
2 recipe(s) reviewed. Showing 1 to 2Sort by: Title 
| Date | Rating
Michel Roux: A Life In The Kitchen
By Michel Roux Jr.
W&N - 2009
Lamb Tajine : page 127
Quite nice, but lacked depth of flavour. I wonder if it just need s a few extra ingredients; compared to this lamb tagine, for example, I start wondering if it's enough that this dish doesn't use anything else but meat and spices. On the plus side: it makes it really easy, but I do wonder if it's worth it. Adding ie. a can of chickpeas shouldn't be that hard.
What was a real problem were the lemons. We had to add a lot of sugar and a lot of honey because the dish had become very sour. Also, the white parts of he lemon made it very bitter at times. The ironic thing is that you are required to add a tbsp of honey, so he seems to be aware that this will happen, but the dish definitely needed a lot more than that. Next time I would recommend to actually cut away as much flesh and white skin as possible and only add the lemon zest. You could of course also go the other way around and zest the lemon with a vegetable peeler.
useful (0)
Salade Marocaine : page 126
I wasn't very impressed. The salad was lifeless and boring, and contained a few grave mistakes.
Let's begin with the most obvious one: juice of two lemons. Whenever I read lemon juice anywhere, I start with adding half of what is requested. In this case, I started with a quarter of that (juice of half a lemon), and kept it at that. The other is two finely sliced red onions; one would probably be enough. We didn't have any and used two shallots instead (which in size would probably be equivalent to one onion) - even this was already too much, though we only used 8 instead of 12 peppers.
Our peppers ended up being pretty much cooked; I wonder if it had been any different using raw peppers.
useful (0)