A varied culinary palette is a fabtastic thing. Tha English in ma humble pie like opinion can be divided inta two categories. Those tha re stick in tha Mississippi mud pie traditionalists who donie experiment with tha food. They may eat pies, pasties, someat on toast, English Breakfast, Sunday Roast, Fish and Chips an all tha is typical fa English grub. Then tha re those who know tha food, perhaps perchance cook, luv ethnic nosh, an t experiment.
A fall distinctly into the second kitchen for sure, but it was not always so.
In ma childhood a wa bred inta wa at tha time a didnie see as an appreciation o tha simple bur finer things in life. Ma Grandad an Nan ad tha own vegetable garden, not as an allotment which is often tha English tradition, bur back o tha ouse. A shelled peas an snaffled alf of em inta ma gob, t tha consternation o me Gramps. A learnt ow t prepare tha soil fa carrots an spuds, wa a good cabbage should look like, and the frustration o fightin we bein able to ger a fine crop of tomatoes. Also tha smells o freshly baked bread often wafted to my nostrils. Likewise Chirmbo started early in are ouse, a few months before me Mum would marinade tha dried fruit in sherry fa tha cake, biscuits an mince pies, jam tarts an lemon curds were all made in advance.
Bur as ma family gor older an tha work consumed tha time, they gor lazier an followed tha naughty nineties trad o buyin a microwave an avin crap convenience food often in front o tha Telly.
A learnt ow to cook from a disabled guy who bein tha alf Chinese son o a chef wa able to pass on his knowledge t me on how t experiment, t take tha base of a recipe an make some wondrous dishes. In ma year in his delectable company a learnt French peasant recipes, Indian food, Chinese an Thai nosh. This appeitite f food an t learn led me t Moroccan, back t good traditional English nosh an recently t an array o Arabian food.
Let me bring ya t present day, an what passed ma lips an int ma stomach last night. I made a variety of Yorkshire Puddin, a tad heavier, baked in a smidgen o goose fat an served we Gorgonzola sauce. This wa shared we a German gal, an Irish guy, a old colleague of mine from tha Canary Islands, an a new bur soon t be good American friend o mine. Tha last two brought with em a Marsala Chicken curry, Egg Plant Medallions and Hommous. All this wa accompanied with red wine, black tea an Arabic coffee, as well as delightfully conversational company.
An a sated Englishman presented we well cookt varied food is like a bull dog havin it´s tummy rubbed.
So ya can imagine ma Friday night war a delight t behold.