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September 2019

Let’s face it. If you want to make anything sound that bit special, say it in French. A shrimp might be worth scoffing down. But a langoustine is something that has to be eaten with the reverence its embellished title deserves. Pommes Anna evokes crisp cotton tablecloths, silverware, crystal glasses and fine wines. With due deference to my eldest sister, “Anna’s potatoes” really doesn’t do much for the imagination. So when I cogitated preparing some sweetened duck legs in a plastic bag, it really had to be Duck a l’Orange Sous Vide. It may seem like déjà vu as I have done Duck a l’Orange here before.

“Boiled Chicken! You must be joking.” I hear you muse. But, this is no joke. Not only is this Chinese style boiled chicken delicious but it has a real bonus in store for you. But more of that later. This recipe uses a cooking method favoured by Chinese peasants. It is known as cooking on  reducing heat. In a country where firewood was in really short supply, this method had a lot to commend it.

Sorry in advance, but this one is a bit of a rant. “Go Back Where You Came From” This seems to be the underlying sentiment and backbone of some philosophies trumped at and by us today. I am offended on a number of levels. Firstly, the correct English is “Go back to from whence you came.” So, if you don’t understand your own language, don’t shout it at strangers.  My second level of offence is at the intolerance we show for each other at state level, and at every stratum of society, all the way to the most vulnerable. Thirdly, I am offended by the appropriation of the best culinary delights of numerous nations by those who believe the originators of those same recipes should “Go back where they came from.”  I don’t go with this line of reasoning. I welcome diversity and I believe that we need to welcome the people as well as their recipes. So, when my Indian friend Prateek started a conversation about Indian cooking, I took the conversation to a logical conclusion and cooked these Indian Style Lamb Shanks.

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