Mamushka: Recipes from Ukraine & beyond

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It’s very easy to make, the marinade smells absolutely amazing — although I missed that the sliced onions should be added to the marinating meat, so added with the carrots — and the final addition of herbs brightens everything up. Add the onion and carrot and cook over a medium heat, stirring, for about 5-7 minutes until the carrot is meltingly soft and is about to start caramelising. A number of jobs followed before her interest in food as an amateur reached its apogee and she decided to retrain as a chef at Leith's School of Food and Wine. I had a thought as I was making it, that perhaps, putting so much in , that I wouldn’t be able to taste the different components later. Also oven-roasted the topper mushrooms a day in advance because they were looking a bit peaked and I didn't think they should hang around.

I read some comments saying that the food was bland, having only tried two recipes, I cannot talk about the others but they were far from bland, especially the chicken as it contains spices, citrus and walnuts. I’d probably sub halibut or sea bass next time, my catfish wasn’t great but I wanted to be authentic to the recipe and culture.I'd also suggest to youtube the name of the biscuit to learn about the shaping as the explanation is very vague. After finishing school, she moved to the UK where she studied Italian language and International Relations at the University of Warwick.

I like cookbooks with pictures but it was especially important here, as I am not used to Ukrainian food so it is nice to see what the food looks like.

Serve the poussins drizzled with the herby juices, or mop the juices up with bread, along with the tkhemali. I bumped up the vinegar and replaced sherry vinegar with champagne, but otherwise stayed true to recipe. This book is an ode to all those women (and men) that I was raised by and grew up with, and the food they lovingly prepared. This salad is more than the sum of its parts, simple to put together, fresh in flavor, and per the headnote, you’ll want good bread to sop up the last of the vegetable- and dill-infused dressing.