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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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The Roasting Tin Around the World

Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer

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Filipino-Style Vegetable Adobo with Garlic and Bay

Introduction

I first read about adobo, as with a lot of dishes, in Niki Segnit’s The Flavour Thesaurus – a Filipino way of cooking meat, often pork, with vinegar, garlic and bay leaves. It also works beautifully as a way of cooking vegetables, and I love using the marinade here on crispy Tenderstem broccoli, the rather new and exciting long-stemmed cauliflower, and a good handful of shiitake mushrooms. (You can of course use ordinary broccoli and cauliflower.)

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Ingredients

Tenderstem broccoli
long-stemmed sprouting cauliflower or an ordinary small cauliflower, cut into florets
shiitake mushrooms, whole
garlic, grated
bay leaves
sunflower or olive oil
Chinese or white vinegar
dark soy sauce
To serve:
spring onions, thinly sliced
freshly cooked rice

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This recipe is a preview

Buy The Roasting Tin Around The World for the full recipe, and more great recipes from Rukmini Iyer

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From the book: The Roasting Tin Around The World

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