People often wonder what home actually is. Is it a concept or a place or both? 'Home is where the heart is' would probably be the best description I can relate to. Where is my home? Is it where I grew up and where my family all live, or is it where I live now, 5000 miles away in a different continent, sharing a home with my husband and daughter? I don't suppose it really matters, the point is we took a trip home last month. A whole glorious month of visiting family and friends, endless help with Lilac, shopping trips, meals out, pub visits, country parks, city exploring, adventure centres and really, really terrible weather. I won't bore you with the arduous journey there and back, suffice to say it was an ordeal beyond anything we've done before and certainly won't be repeating in the same way again.
Wednesday, 11 December 2013
Lamb rogan josh, butter chicken, tamarind chutney, samosas, parathas and okra. All in one night, four hours to be exact. It seemed a challenge but we did it almost effortlessly. Feeling like a contestant on Iron Chef I attended an Indian cooking class last Friday. Ambitious and confident in my own Indian cooking skills, I wondered what, if anything, I would learn. It was a humbling experience. To say Indian cooking is complicated is something of an understatement. I learnt many, many things, notes hastily scribbled onto my recipe sheets are exciting to look at. Like Mexican cuisine and others, Indian cooking always has some ingredient or technique that seems totally alien but has been used and applied for vast generations, making us wonder why we didn't know about it before. It was a fun night.
Wednesday, 6 November 2013
Sometimes the idea of a small golden brown and crisp-edged ball of meat seems preferable to a chunk of sausage. Removing the skin from bangers, (British sausage slang) and forming the meat inside into balls is easy enough to do, plus, it allows you an opportunity to add a few extras to oomph or spice up the flavour if you wish. For this I used Italian mild sausages, adding a rediscovered gem of an ingredient: fennel pollen. Only a small pinch is required but it really amps up the already aniseed-y fennel flavoured meat. I always fry my meatballs first to achieve those crisp edges, but I suspect many pillow like meatballs I have eaten were poached gently in some sort of liquid instead.