Recipes designed to stimulate the tastebuds only, in the absence of any detectable odours.
Firstly, there will be no risotto recipes in here, unless I can think of something radical. Certainly my old favourites, smoked chicken, sun-dried tomatoes and mushrooms and salmon and capers, are out, as I refuse to go to that much effort to make something that tastes like cardboard.
From Anosmics of the world, unite.
Texture is everythin when cooking w/ out a sense of smell. I was playing around and came up with this:
One potato cut into wedges
3 cloves of garlic minced into coconut oil on low heat.
I/8 of an onion
Red enchilada sauce (from a can)
Any seasoning you can taste (salt, pepper, herbs of Provencal)
Boil the potatoes until you can puncture with a fork, then fry them in cocout and garlic. Turning often.
Cut onion into wedges, coat in egg, dust or cover with wheat flour, then add to frying pan with potatoes. Cook until crispy.
Sramble left over egg in coconut, grlic, and seasoning.
Heat red enchilada sauce and cover onions, potatoes and egg after removing them from he pan.
The texture is multifaceted. I hope you enjoy!
Chicken jalfreezi – very nice
Duncan Elliott I have a recipe which works very well on the texture front and is also quite salty. Here it is, Chicken Puttanesca:
Half a jar of anchovy fillets (about 6-8 fillets) and half the olive oil from the jar
4 large garlic cloves, peeled and roughly chopped
500-600g cherry or baby plumb tomatoes
3 tbsps. good-quality, mixed marinated olives (pitted, rinsed)
2 tbsps. capers (rinse before using)
Meat such as one large chicken breast, turkey, even fish or any meat leftovers
2 heaped tablespoons dry-toasted toasted pine nuts
Half teaspoon black pepper
Tilda Basmati and Wild Rice
Dry toast the pine nuts. Preheat oven to 180°. Heat the olive oil and anchovies in a casserole dish (or ovenproof pan with a lid). Add garlic and gently fry for 2-3 minutes, until the anchovies have almost melted, but the garlic has not browned. Add cherry tomatoes, olives and capers, cover and simmer gently for 2-3 minutes.
Then add the meat (if using fish adjust cooking time accordingly) to the mixture and stir well to combine. Season with the black pepper. Salt is not required due to the anchovies, capers and olives. Place a lid on the pan and cook in the oven for 25 minutes, then remove from the oven, give the mixture a good stir so it’s well coated in the sauce.
Put back into the oven with the lid still on and cook for a further 10 minutes. Remove and allow to cool for a few minutes, before stirring in pine nuts.
Serve with the rice.
Another adventure in eating without smell. I have been experimenting with foods that stimulate the trigeminal nerve, things like wasabi powder, horseradish, various hot sauces, Szechuan peppercorns, etc. At first I was using a lot, trying to get a strong sensation, but I have found that if I use just a pinch, it is almost like a flavor instead of a sensation. Mixing that with basic tastes, again at low levels, seems to be working very well. A dash of soy sauce (salt and umami), a sprinkle of wasabi powder, and a dash of rice vinegar makes a huge difference for a bowl of vegetable soup.