The children were demanding burgers. But I am sick of making burgers and as I try not to repeat myself on this blog I thought we’d compromise. They could have burgers. But made with lamb rather than beef.
It can be quite hard to think of new things to make that are interesting enough to blog about and also edible enough that it doesn’t all go straight in the bin. Lamb Pittas are quite good as party food and different enough to qualify for bloggage.
‘A good blog has a theme’. That’s what WordPress says. This is supposed to be a food blog but it’s really quite difficult to come up with original food ideas that don’t a) require lots of expensive ingredients and b) require skills and patiences I don’t have (and don’t want) whilst c) keeping my BMI index below ‘super-fat-bastard-how-come-you’re-still-breathing’ levels.
So I have resorted to cooking things but not eating them. That’s easy enough because as my wife will tell you I have the willpower of an ox (do they have willpower?). I have also decided to explore dishes from yesteryear – simple things that your Granny would have made. Here we explore the delights of ‘Scouse’ a dish that was originally eaten by sailors across Northern Europe and lent its name to the locals of the port of Liverpool.
In every way it is effectively Irish Stew – and its dead easy, inoffensive even.
So its been nearly 4 weeks without a kitchen. Living off take-aways, ready meals and all sorts of rubbish. But before we lost our hob (feels like forever) I trawled the cupboards for spices and herbs to create a curry.
What? Yes. Jenga Chips. Its the latest thing. My wife went to a work lunch and brought back magical tales of chips – in Jenga form. You know, the old game of blocks you stack up and try not to knock down:
For Christmas my French sister-in-law gave me a recipe book.
So what, you might ask. Well, its in French. Now I haven’t gone near that language since I was 13. My mother, at the time, said:
‘Sure son, you can take Art at ‘O’ Level (the school exam you took at 16 in the 80’s)…so long as you do French too’.
‘But Mum I don’t get French, I can’t (won’t) do it!’
‘Well fine, you have to do Chemistry instead’.
So I took Chemistry (which turned out to be a bloody useless qualification) and never learnt French.
So there I was this weekend with a cookbook that I couldn’t read and a big piece of lamb. Enter the ‘Adventurous Eater’ – an 11 year old with superior Googling skills. I got him to intepret a recipe for lamb. I knew it was lamb because of the picture in the book. Anyway down to business. To create Moroccan Lamb (well its spicy and fruity anyway) you’ll need a bunch of spices and dried fruits and some lamb: