(the "tribal community" post really will be along shortly...)
steve taylor would be proud of me cooking vegetarian. because the twins are allergic to a number of beans & pulses, there are certain things that never get cooked here. but in the interests of my health I've decided to start cooking a big veg dish once a week and then having it for lunches or whatever.
this potato and lentil bake recipe was straight off the back of the lentil packet.... (yes, the twins are allergic to lentils...)
1 cup lentils - rinse & simmer for 30 mins
Boil & coarsely mash 4 medium potatoes, 1 cup chopped cauliflower, some carrot (I was in the dark here - the recipe said carrot but the ingredient list didnt say how many!) - and I didnt have and cauliflower so I sauted some sliced leek (but obviously didnt try to mash it....)
Mix lentils, veg, 1/4 tsp nutmeg, 2 tbspn olive oil, 3 tbspn sour cream, and pepper and salt.
Put in a greased baking tray and top with 3 tbspn parmesan cheese.
Bake at 220 degrees C for 30 mins.
This was great on the day (I was surprised - so long since I'd had lentils apart from dahl, and the last memory was not good), and less appetising as I reheated it day after day after day for lunch all week....
next food post will be about the heart-stopping ham, bacon, chorizo, pork sausage and bean stew that I made the next day. now THAT tastes better and better the next day and the next...
chickpeas (another allergy food are also on the list to cook.) of course, when the twins are away I always make a satay. that is food heaven.
last night I made Lamb Kibbeh for the first time. It's the national dish of Lebanon from the brilliant "African & Middle Eastern Cookbook" by Josephine Bacon and Jenni Fleetwood. In my top 10 cookbooks, top 5 at the moment. paul was asking me about why I blog about food, and I said that apart from the fact that I love to cook and explore food, I see hospitality, in particular the meal table, as being at the heart of community, and hence the gospel. john bell talked about this.
and also, a people's food is a history of their culture. so part of what I love about food is that I am learning about the world every time I cook a recipe from a different country and have to find ingredients, discover why they mix the way they do, experience a new taste, and then ponder where the flavours came from and how the meal might have been cooked. none of that is science or research - you just go "oh yeah, that combination is a bit like this one from this place
which leads me to the book voucher which I received for a recent speaking thing - the result being "The Silver Spoon" and the Culinaria "Spain" volume. the former a popular italian 'margaret fulton' type encylopaedia with 2000 recipes (five with calf's heads - five!! - iiccchh!!) and the latter a sensational German book series that combines culture and history. I have to find a way to go to Catalonia when I do the round trip next year. Some part of me was born there.... of course, I'm NOT trying the beautifully photographed plate of... err.... buffalo sweetbreads....