That is so true. When life seems unfair and I get irate about little things, I think of that phrase. Some people really do have war in their countries and who am I to moan about a lamb steak that was served to me in the most appalling manner known to man. Yes it is true, I was annoyed. On the first grown-up night out in ages, I was served the worst food I have ever set eyes on in my life, but when I put in perspective and I think about the fact that some people get pieces of blown up lambs flying past their heads in worn torn areas, I have to be thankful that mine was at least on a plate. I will, however, still advise those of you who do not share my outlook on life, to avoid Carluccio's in Cobham High Street at all costs.Not that I want to elaborate on the previous evenings' disastrous meal for fear of getting upset all over again, but it made the worst meal I had before Friday night, look and taste like a work of art. The only difference is that I could not send that meal back to the kitchen like I could this one, as it was prepared by a distant family member who sat across the table from me and watched me force it down. I guess that meal could loosely be described as a salad, that is, it had the ingredients of a salad, but could not quite make up its mind if it was a fruit salad or a "normal" salad. Banana and orange do NOT, I repeat, do NOT go with Gherkins, cucumber, tomatoes or a mayonnaise and chutney dressing! I still shiver at the thought of the mayonnaise-chutney piece of orange I had to stuff in my mouth. JIG!
At least I could rectify the terrible injustice did to me the night before, by preparing one of my all time favourite dishes for our Fat Saturday. I had NEVER made this for myself as it is my dad's speciality. He always made it as a treat for us on Sundays after church. Even today I would walk across oceans if I knew that it is on the menu for Sunday lunch. I was so happy when Stefan joined the family that he also enjoyed Chinese Chicken Ala Barnie. What a treat and now I know why it is such a winner dish. It is dead easy to make and so tasty that you can hardly help to impress guests. The recipe is as follows:
Ingredients:
1kg Chicken Breasts (although for two people, 2-3 chicken breasts are sufficient)
1kg Self Raising Flour
Water (enough to make a soft batter)
1/4 Bottle Soy Sauce
1/4 Bottle Sweet Mild Mustard
1.4 Bottle Chutney
Dried Rosemary
Garlic Flakes
Salt and Pepper
Oil for deep frying
Method:
Mix the Mustard, Soy Sauce and Chutney together until smooth ( you can heat it up in the micro a little to help get it smooth. I added a bit of water as well, as the mustard I used was a little strong)
Cut the chicken breasts into bite size chunks
Cut chicken into bite size chunks |
Coat all the pieces with batter |
Fry until golden brown and drain on kitchen paper.
Fry until golden brown |
Coat fried pieces with sauce |
As my dad is not a wine drinker, he suggested that we have a beer shandy with the chicken, and we did. It went down a treat, and yes dad, we thought of you with every mouth full.
My bad food staging again. I promise I am going to take lessons! |
I kept with the Chinese theme when selecting a recipe for our starters as well. I just had to try to make my own spring rolls. I must admit, at first I thought it would be easier to give up on the idea and order some from the Chinese down the road. The first few were a big flop, but after a while we got the hang of how to roll them and it became easier and easier.
The FLOP! |
Take two |
Success! |
Serve with Oyster sauce and Soy sauce |
When you have had two deep-fried dishes, you may as well end it off with a nail in the coffin: Chantilly cream. I must admit, I did not have space for the dessert, but Stefan assured me that it was wonderful. I will take his word for it, because I am sure that my Weight Watchers scales would not have approved. I had fun making it though and I thought that my Strawberry Mille Feuille came out rather pretty. Next time I will try making it a little differently. The chef at a restaurant I worked at as a student used sugar and butter to make little caramel discs instead of the pastry. I think it worked better with these discs, as the pastry and cream combination was a little bit too rich for me.
My beautiful pastries |
Top View |
Side view |
But next time I get told a soppy story why work is handed in late, or deadlines cannot be met, I'll have to respond with the phrase: "Some people truly do have war in their countries."
Just a delight to read. I love they way you draw from a current "affair" and even family memory and mix it all together for another super yummy looking FAT Sat!!
ReplyDeleteThanks for the kind words! It is nice to know somebody is reading this!
ReplyDeleteHey Margs!
ReplyDeleteEk geniet die blogs en is jaloers op hoe 'n goeie kok jy besig is om te word.
xx Pippa
Thanks Pip! Ek moet se ek geniet my GATE uit. Dis amazing hoeveel mens leer! Deline se jou baby is GORGEOUS! Julle sal maar weer 'n plan moet maak.
ReplyDelete