The New Year is upon us, and with it the time for a new challenge to work on here on the blog. I’ve spent the last couple of years working my way through various recipe books, which has been rather fun, but despite having acquired another two recipe books over the festive season, I couldn’t quite face doing the challenge again this year. So instead I’m going for something completely different.
I spotted a challenge a while back that I quite fancy, which is to cook with a new ingredient every week for a year. Knowing the way that my life actually works, I’ll actually qualify that in practice with an aim to cook with 52 new ingredients over the course of the year as some weeks will be too busy to do anything adventurous in the kitchen and other weeks I’ll cook something complicated and adventurous that will require 3 new ingredients. Hopefully that way it will all balance out!
A couple of months ago, when I was down visiting my parents, we took a wee trip to the big Chinese supermarket, so I could stock up on the kind of ingredients I struggle to get up here. (Or are just really expensive, the big 100g bag of dried lime leaves I picked up there costs approximately a pound more than a 10g tub of the same from Tesco.) Naturally, I came back with a selection of shelf-stable ingredients to try out that I haven’t got round to yet, so that should give me a head start on the year while I figure out what else I want to try. For the sake of my own accountability they are: Tapioca Pearls – for making my own Bubble Tea, or failing that, pudding – Za’atar – which I need to decant into its own tub as the packet has a slow leak! – along with some Miso sauce and Yakiniku sauce in hope that I can finally figure out some exciting Tofu recipes that aren’t Thai Green Curry.