I’m sure what “de Jonghe” is, but it includes a huge amount of garlic, and we’re adding last night’s chilli sauce to it, so it must be good!
So I chop up the basics and get mise en place.
Then things get mixed, and apparently more mise en place takes place.
Then it turns into what Americans call a casserole, but it’s actually just a tray bake.
Then serve on rice, which I made with chicken stock rather than water for some extra flavour.
As expected, it was very garlicky and spicy – nice!