Triumph of Simplicity

St. Patrick’s Day on Sunday, so Oren turns Gwyrdd (Green) for a week.   Yes, the grass is definitely greener in Ireland. Havent been there for 15 years now, but it was my travel hotspot in the nineties. In fact, Ireland is the reason that I am where I am today. After deciding I wanted to leave crowded and overregulated Holland, living in Ireland seemed a perfect plan. It didnt work out completely, I got as far as North Wales. Although I am perfectly happy here now, I stll think the emerald isle. Especally of  the Aran Islands on the West Coast, which is the most beautiful spot I have been to.

inish

So time to put my love for Eire into a special menu.

  • Brotchan Roy
  • Braised Oxtail
  • Cod with Cream & Bayleaves
  • Vegetarian Buckwheat Balls & Guiness Stew
  • served with Wild Garlic Champ
  • Rhubarb Pie.

I am leaning heavily on recipes from Darina Allen’s Irish Traditonal Cooking. They are examples of the triumph of simplicity.

Brotchan Roy – Broth for a King – is a soup made of Leeks & Oatmeal. Yep, basically just that. Sweat leeks in butter, add stock or milk, stir in oatmeal, cook for 45 min. Ancient recipe but you end up with the most flavourful soup, which has a beautiful celtic mist colour. Darina suggests a bit of mace for flavour, but  I guess thyme (my favourite bedfellow for leeks) or white pepper will do as well.

Ehm…Oxtail isnt particularly Irish, but I just fancied cooking it before winter is really over.

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It feels so good to have something fresh green on the menu again. Yesterday I went for a walk to my secret spot for picking wild garlic, and discovered that despite the wintery temperatures of  the last couple of months it had already come up in abundance. I got enough to use for the champ – potatoes mashed with milk which has been infused with the wild garlic. Not only it has the fresh Irish green colour, but for me, the taste of wild garlic anounces the arrival of spring. It cuts through the stodgyness of wintery food.

The acidity of rhubarb does the same, and that makes it one of my favourite spring ingredients. The recipe from’ Irish Traditional Cooking’  for Rhubarb Pie, with a bread-cake base (using baking soda as a rising agent, in combination with buttermilk). This recipe works perfect, as the base soaks up the juices from the rhubarb.

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I was surprised how good these simple dishes tasted. But it is a good reminder that Ireland once signified a life of simplicity, and that I am still striving to lead that life.

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Imagination & Silent Force

 

 

Indonesian Menu for this week:

  • Sweetcorn Cakes with Fruit & Vegetable Salsa
  • Soto Ajam – Chicken in Broth with Noodles
  • Mackerel with Green Beans & Cauliflower in Spicy Coconut Sauce
  • Lotek with Petjil sauce (vegetables with peanut sauce)
  • Bananas, Ginger & Cream with Sesame Cookies

It is World Book Day and where better to spend it then in my local bookstore, Palas Print. Caernarfon is lucky enough to have this excellent independent bookshop.

For me, as a wanderer, it is a lovely place to browse through the selection. I feel strangely old fashioned to go into a bookshop and wanting to discover the next book I will be reading. Instead of knowing what I want and ordering the cheapest copy through the internet.

Today I have cooked some dishes out of cookery books which are currently on the shelf of Palas Print and serve them in the shop for lunch. Most intriguing for me is a Ploughmans Pie from the Fabulous Baker Boys. My cooking is described as imaginative but I have never thougt of cooking cheese & chutney in a pie.

http://www.channel4.com/4food/recipes/tv-show-recipes/the-fabulous-baker-brothers-recipes/ploughmans-pie-recipe

The evening menu this week is Indonesian, a cuisine which is to the Dutch like Indian to the British. In the Netherlands most Chinese takeways serve a mix of Chinese & Indonesian cooking adapted to Dutch taste. Take away favourite Babi Pangang for instance is Char Siu pork with a sauce which seems to be a mix of Chinese Sweet n Sour and Indonesian Satay.

sukarno

Since my childhood I’ve eaten Nasi Goreng. But I didnt connect the dilluted Dutch version  with the spice islands.  The image I had of Indonesia (evoked by stamps I collected as a child) was of  a far flung exotic place, where deep and dark  forces are at work. Smouldering heat, rice fields and waving palms. Parts of that image I found back when I started to cook more authentic Indonesian food, heavily spiced and aromatic dishes as Nasi Rames (beef) and Soto Ajam  (chicken).

A famous Dutch novel set in colonial Indonesia is called ‘The silent force’. It is to you to discover to nature of this force working through all these spices, when I put the food on the table this weekend.