I’ve lived and worked in quite a few countries in my time – in both Central Europe and Central Asia. In culinary terms, Cehia was perhaps the most boring – although great for beer, with Slovakia being better for wines. But it was Azerbaijan – with its Persian traditions – that offered the most exciting eating particularly the way they embellish the main meal with FRUIT.
Since my Glasgow days, I’ve always been partial to curries – with side-dishes of banana and yoghourt, oranges and onions.
Here in Romania, I now blend these traditions – with minimal meat.
My meals most days consist of
a very few portions of turkey or muscle pork – the pork should have slices of garlic inserted into cuts ar regular intervals and topped with mustard; the tarkey should be impregnated with pepper balls. When done, they should be marinated in garam marsala powder
half a tin of juicy smoked beans
sprouts, carrots and a couple of chopped potatoes
small amount of chilli and soya sauce,
chopped and pickled carrot and onions
one chopped celery stalk
a couple of tablespoons of tomato juice
generous helpings of garlic and natural ginger
a touch of apple chutney
a few fried mushrools
with a few pueces of orange and banana added after it’s been heated
Sometimes a touch of coconut milk can add a bit of zest
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