Having realised that 2016 was my slowest cooking year to date, I am determined to ramp up the pace in 2017. Taking a quick look at my stats, It appears I averaged one recipe a week last year. Being roughly eleven weeks into 2017, I am pleased that I am at least on track to match these numbers.
This recipe turned out quite differently to what I had expected and I am fairly sure something went wrong in the process. I have worked with sago plenty of times, but this time it just did not appear to be cooking, remaining stubbornly white no matter how long I kept my rote grütze on the boil. I am starting to wonder if my sago had sat in the pantry just a little too long...
While the finished product was not supposed to be this firm, it actually tasted very good! We have been eating scoops of it smeared on bread and semi sweet biscuits, occasionally with a dollop of cream on top.
Interestingly, even though my sago refused to become transparent, it was not at all hard and quite pleasant to eat. I may well have discovered (accidentally) that grape paste is a "thing", perhaps an alternative to quince paste given the very limited quince season.
It appears cooking mistakes CAN equal gastronomic invention x