Observations from a Hill

I know this is taking gratuitous food posts to the next level - this being the third in three days: and about the same damned meal for God's sake - but bear with me, it was a long day yesterday and I'm both tired and would like to watch a movie before bed, so there you go. I mentioned the sheer value of the leg of sheep that formed the magnificent centrepiece to this dish; and looking at the amount of eating left on it [two more meals off it tonight, and more to come], this has to represent the best value meat, pound for pound, that we've bought in recent years; never mind the first-rate quality of the produce. I reiterate yesterday's main message: buy your lamb/hogget/mutton from your local Asian, Halal butcher: you really will not be disappointed...

Pictured, this afternoon's birthday main course after cooking - see last night's post for a preamble - although a kleftiko  is essentially a pot roast with juices, I decided halfway though cooking to separate the meat from the veg and strain the sauce from the potato/pepper/tomato/garlic etc. mix and continue roasting the meat and veg in separate pans on a higher heat to finish. The sauce was reduced just a little, and we served it more like a traditional Sunday roast. Despite the deconstruction, it was recognisably a Greek kleftiko, with a hefty presence of lemon, garlic and oregano. I used a large glass of red wine as the base liquor, and the initial cooking was started, covered, on a high heat for just under an hour then reduced to 150˚C for a couple of hours before the deconstruction and final roast for an hour or so at 200˚C uncovered. Most importantly, the meat was rested for about an hour before serving, and was tender and flavourful as a result. We will all smell rather...

  OK - it's going to be a completely lazy and gratuitous food post weekend this weekend. Tomorrow we feast for our son's birthday; and I won't reveal which one for reasons of my vanity rather than his. Pictured is the mis-en-place of the basic ingredients of a dish which I will spend half a day cooking tomorrow. To this a great pile of spuds will be added, along with sundry other flavourings and spices, oils and wine. The star of the show of course will be the wonderful piece of meat seen here acclimatising in the enormous cast iron pot in which the thing will be cooked, very slowly , on the morrow. The recipe called for a whole leg of lamb, but we went one better and bought 'lamb' from one of our local Halal butchers in Bangor; clue: this ain't no Spring Lamb just a few months old. Nah, this is the real deal. Could be mutton, but probably hogget: either way, way tastier than the over-priced stuff you get in Waitrose or Marks. This piece weighed in at just shy o...

We - collectively and severally - today have been musing on the issue of personal empowerment and the rights of the ordinary citizen: rights that most people appear to think that they don't possess. Most people below a certain age in the UK seem to subscribe to a fatalism that belongs in the pre-enfranchisement era; that they simply have no recourse to the law on their own behalf and have as a consequence, no voice in the world. Alongside this misapprehension there co-exists a sense of entitlement to material wealth no matter the circumstances; that somehow the disenfranchised are entitled to exploit the inequalities inherent in our current models of society despite the law. This polarised view of personal empowerment lies at the heart of our problems, politically and economically.  The politics of envy are always pitted against the politics of greed: the kind of crass simplification of a society best left to the Daily Mail's of this world: stupid, foetid and vile in equal meas...

I would hope to think that by now that even the most trenchant of climate-change deniers might just be having the teensiest of second thoughts about the absurdity of their position vis-à-vis the blindingly obvious evidence that surrounds them in contradiction of their head in the sand stupidity. Were it not for for the climate-induced tragedies that occur with geometrically increasing frequency, it might seem reasonable to them to pass it all off as merely part and parcel of the normal cycle of meteorological flux. But it ain't so, folks. We have ceased merely to be looking at the loaded gun pointed at us: we are staring simultaneously down both barrels pressed against our eyeballs with both triggers about to be released. The awful events in Nepal are just the latest evocation of a planet in rebellion against its inhabitants: along with wildfires, flash-floods can be directly attributed to the long-term actions of industrialised mankind. Yes these events do happen naturally and oft...

  We were watching re-runs of Rick Stein's India this afternoon and one of the featured recipes was a wonderful-looking Chicken Biryani, which reminded us of the only Biryani I've ever cooked , just after the first Covid lockdown had eased, and just before I retired from the world of toil. We just couldn't remember where I'd got the recipe for this version of the dish from, and I came to the conclusion that it must have come from the above-pictured book, which I bought over forty years ago. Then I rediscovered the post I wrote in 2020, linked to above, which gives the true origin of this wonderful recipe. I have to say that the prep was long, the cooking easy but stressful and the result totally amazing, so for those who don't own this book I would suggest getting hold of a copy just for this one alone: "The Curry Guy" by Dan Toombs published by Quadrille. Just be sure to get some good lamb - and lamb it has to be in my book - from your local Halal butche...