To continue yesterday’s food theme, I found The Real Meat Company after they got an airing on BBC2 last night. They offer meat which has been reared humanely and is properly hung and probably tastes a lot better. When I’m back in the earning way, I’m tempted to celebrate by ordering something nice from them.
Lycos Europe has launched a screensaver called “Make Love Not Spam” which sends traffic to the websites advertised in the junk email we all get. The idea is that the spammers’ bandwidth bills go up as the websites respond to the fake traffic. Yes, we all want to hit back at the spammers, but is it legal and does it only generate more bandwidth, slowing down the net for everyone?
If you are in a profound mood, Melvyn Bragg’s BBC Radio 4 series on the history of ideas was good this morning. It was about Jung, the famous and influential Swiss psychologist who had a famous spat with Freud. He rocked the psychoanalytical boat by suggesting that sex wasn’t behind absolutely everything and believed that the natural outcome of therapy was a spiritual worldview, contrasting with the Freudian perspective which saw a materialist/rationalist worldview as the ultimate outcome of successful psychotherapy. He also influenced some of the thinking behind the New Age movement and created a branch of psychotherapy, to the extent that if you meet a shrink at a party, your opening gambit can be “Are you a Jungian or a Freudian?” And did you know, he wrote a book on flying saucers? Oh yes.
Anyway, listen to the programme again here or download it in MP3 format and burn it to a CD for your in-car listening pleasure.
Today, I thought I would share with you what I conjured up for dinner this evening. It will probably score points with the low carbs diet brigade as it is substantial and tasty but has no starchy ingredients like potato or pasta. The quantities of ingredients and cooking times are approximate – you’ll just have to adjust to suit your taste or what’s in season. This particular dish came about because I found some very cheap organic leeks and turkey on sale at the cheaper of the two Monmouth supermarkets:
2 Turkey Breasts – you could also use a similar quantity of chicken I suppose – cut into chunky strips
3 or 4 organic leeks – yes, yes, you can use non-organic, but go with the pretentious flow here – cut into half inch segments at a 45 degrees slant. (Leeks are the national vegetable of Wales.)
6 unusually large (I mean an inch across at the bulb) spring onions cut to 3 inches long and halved lengthways
4 or 5 tablespoons of flour
A liberal sprinkling of dried Herbes de Provence
6 er.. inches of chorizo sausage cut on the diagonal into slices
Dry (at least Amontillado) Sherry
Extra Virgin Olive Oil
Salt and a pepper mill to hand.
1. Use the Herbes de Provence, salt and pepper to season the flour. Coat the turkey strips in it. Mix the remaining flour with a splash of sherry and a little water to thicken the sauce later.
2. Heat about an inch of the olice oil in a wok and when very hot, fry the turkey in batches until they just begin to brown. Put the turkey aside.
3. With some fresh oil, but only a little this time, caramelise the spring onion halves in batches on both sides and put aside
4. Stir fry the leeks and chorizo. Once softened, lower the heat and add a generous splash of sherry.
5. Throw in the turkey and spring onion halves. Stir gently and cover to allow to braise for about three minutes.
6. Stir in the flour and sherry mixture and allow to thicken for a minute or two. Grind on some black pepper and salt if necessary.
7. Serve with a glass of Spanish red wine to hand.
Note: Be careful about the timing – the vegetables should be softly sweet and al dente, not slimy (overcooked) or crunchy (undercooked).
Instead of sherry, and interesting variation might be to use a dry white vermouth. I can report that this works very well with leeks, so it’s a safe bet that it would be a success.
Spent the weekend in London.
We indulged in a curry just off Chiswick High Street. The food was reasonably good. Each dish was actually distinctive in flavour and didn’t appear to have been made by using the “one pot” method of just adding cream/almonds/coconut/sundry spices to a ladleful of curry-ish sauce that forms the basis of all dishes. Maybe, however, that was because we chose the house “specials”, for which the cooks had to make a little more effort.
Our hors d’oeuvres were marred by a slightly posh middle-aged man demanding to know why he was still waiting for his take away when another customer who came into the restaurant after him had already received his order. “I mean”, he ranted, “Did I order something that’s particularly hard to cook?”. The put-upon waiter checked and explained that that particular customer had ordered over the phone quite a while ago. Ranting middle-aged man shut up at that point, but three minutes later rejoindered “Now wait a minute: that’s not true!”. So on it went, spoiling the enjoyment of my lamb tikka and K.’s prawn poori.
I know that there is a good book to be written about the peculiarly British ritual of the visit to the curry house.
Walking back to mum’s place through Chiswick, I was nudged and whispered at conspiratorially by K., who insisted that the small, bearded man carrying a takeway in a paper bag a few yards ahead of us was Robin Cook. I’m still not completely convinced but can’t deny that whoever he was, he did look remarkably similar to Tony Blair’s former Foreign Secretary. This put me in mind of the time I followed Kate Adie, the BBC foreign correspondent as she pushed a trolley around Chiswick’s Sainsbury’s. It’s hard to tell famous people from behind.
I have just remembered that blogs are supposed to have links to cool websites, so here’s a site I visit regularly:
World Wide Words