Monday, May 21, 2007
Ding Dong, the Daikon's Dead!
Daikon and Lamb Casserole
Despite two outings, there was still a large torso of Daikon left to eat. Top Veg left a useful comment on the blog, having visited a Chinese neighbour for the inside knowledge on this veg-beast. "The meat gives it good flavour. She kept repeating this...it is the opposite of our cooking, where we add veg to the meat to flavour the meat during cooking. Winnie said add the meat to the Daikon in stews & casseroles. The meat will give the Daikon a good flavour!"
So taking on board this advice, I bought some lamb neck fillet, cooked it for five minutes with some chopped red onions,clove of garlic, a few mushrooms,herbs and seasoned it. I hacked the remaning boulder of Daikon into small cubes and boiled it for 20 minutes with a vegetable stock cube. I must warn you that Daikon seems to be indestructible. It barely flinches in boiling water. It is the Freddie Krueger of veg. I then drained it and added it to the lamb with a tin of chopped tomatoes and half a glass of red wine. And then I put it all into a casserole dish and into the oven at 180 for an hour and a half.
The meat did make the Daikon taste a little better. My husband, who will eat anything and rarely complains, muttered, "Thank God that's finished." Freddie ate all the lamb and two chunks of Daikon and left the rest. I didn't have it in me to make a fuss. His score was five out of ten.
As we finished the meal, the children started to sing a bowdlerized version of the Wizard of Oz "Ding Dong! The Daikon's dead. Which old Veg? The Wicked Veg!
Ding Dong! The Wicked Veg is dead." We all joined in. That's enough Daikon for anybody.