'He hath filled the hungry with good things'

On these pages I’d like to present you with good things: Food and everything that goes with it. In an amateur way my father continues the family trade that goes back several centuries. His grandfather was the last in the family to be a professional vintner and Papa still tends to his vines in the evenings after work in the little town of Breisach in southern Baden where I grew up. Wine and good food go together, particularly in Baden. On the border to France and occupied by the Austrians for hundreds of years, this little state of Germany marries some of the best culinary traditions of central Europe. The Mediterranean climate encourages Italian influences too. My brother and I were treated to the best of German and English cooking. Mother’s family comes East Anglian yeoman that lived off the fruits of their fields and the game of the hedgerows. Granddad used to shoot pheasant from the open dining room window! Returning to England I now live in Cambridge where I hope my cooking combines the best of two worlds.

Sonntag, 4. August 2013

A Coconut Curry.

Two Onions
One garlic clove
Curry paste (to suit your pallet)
Chicken (need not be included if a vegetarian meal is required)
One tin of coconut milk
One Apple
Some ground coconut or almond

This recipe doesn't pretend to be anything but European. Chop onions and fry in a little olive oil, add curry paste until very soft. Fry chicken until cooked and chopped apple until soft. Add coconut milk. At this juncture more curry paste might have to be added. The best curry is cooked twice. Allow curry to cool and re-heat before serving adding the ground nuts at the very last moment.

Curries are usually served with rice. Coat rice in a little melted butter before preparing to keep it fluffy. Calculate about half a cup of rice per person.

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