BLOGGIN' BIN REVUE

Bad Movies, Good Eats: Spice World Edition

HOW MANY TIMES HAS THIS HAPPENED TO YOU?  You’re throwing a ’90s party, complete with all the flannel shirts, Jesus Jones, Bill Clinton impersonations and “Beavis & Butthead” quotes a person can take.  You’re going to throw on your copy of Spice World… uh… ironically, but what do you serve for food?  What do you serve?

That’s where our own Chef Tom comes in, parachuting in like a culinary commando.  And he’s packing some serious taste explosions!

BAD MOVIES, GOOD EATS:
Spice World Edition

By Chef Tom.  England.  England, for the longest time has been a culinary wasteland.  It’s cred has had a bolstering due to the due diligence of Furgus Henderson, Marco Pierre White and Hugh Fearnley-Whittingstall.  Not to mention the many, many subjugated peoples of the British crown looking to eke out a new life on England’s green shores: Middle Easterners, Indians, Irish, Jamaican.  Prior to their recent foray into better food, the Brits basically sailed the world looking for ways to spread the English language, classism, racism and sectarianism.  Really all they were looking for was something better to eat.  Which is why, thankfully, now, the UK is such a hodge-podge of culinary delight.

Really, Spice World is no different from the England of old: A group of boorish, obnoxious ladies wishing to impose their will and sense of what a great world it would be if only the rest of the populace were more like them. When really, all they’re doing is searching the world to make themselves more interesting.

I digress.

Below you will find three recipes that are representative of England and it’s conquests.  Enjoy!

Middle Eastern Chopped Salad  

• 1 medium cucumber, diced
• 10 cherry tomatoes, quartered
• 1/3 c. chopped parsley
• 1/3 c. chopped mint
• 1 clove garlic, peeled
• salt
• 1 tsp. crushed red pepper
• 2 tbsp. lemon juice
• 2 tbsp. extra virgin olive oil  

1. In a salad bowl, mix the cucumber, tomatoes and herbs.
2. Using a mortar, crush the garlic with some salt, or chop finely to an almost paste-like consistency.  Stir in the lemon juice. Then add the olive oil gradually.  Add salt to taste. 
3. Pour over vegetables and mix thoroughly.  Allow for flavors to marry and serve after 1 – 2 hours.

Eat me!

Spicy Lamb & Potato Stew  

• 1.5 lb. lamb shoulder
• 1 tbsp. oil
• 1 onion finely chopped
• 2 bay leaves
• 1 fresh green chili, seeded and finely chopped
• 2 garlic cloves, finely chopped
• 1 heaping tbsp. curry powder
• 1/2 tsp chili powder
• 2 tomatoes
• 2.5 c chicken stock
• 2 large Yukon potatoes, peeled and cut into chunks
• chopped fresh cilantro 

1. Cut the lamb into 1 inch cubes. Heat the onion in a large, heavy fry pan, and fry the onion, bay leaves, chili and garlic for 5 minutes or until aromatic. Add the meat and cook for 6 – 8 minutes until browned.
2. Add the curry powder and other spices and cook for another 3 – 4 minutes, constantly stirring to prevent spices from sticking to the pan.  Add tomatoes and chicken stock and simmer for 5 minutes.  Bring to a boil, cover, turn down the heat and simmer for 1 hour.
3. Add the potatoes to the cooking mixture and continue cooking for another 30 to 40 minutes or until the potatoes are tender.  Garnish with fresh chopped cilantro and serve piping hot over cooked rice.

The Grand Finale

Banoffee Pie  

• 1 graham cracker crust, pre-made (or homemade if you wish)
• 1 can sweetened condensed milk
• 1/3 c. firmly packed brown sugar
• 1/4 c. butter
• 2 bananas
• 1 can ready whip whipped cream

1. Have your pie crust ready to accept the toffee filling. 
2. To make toffee filling, place condensed milk, sugar and butter in a medium saucepan over low heat.  Cook, stirring constantly with a heat proof spatula, for 10-12 minutes or until sauce thickens.  Do not boil.
3. Pour the hot toffee evenly on the crust.  Cover with plastic wrap and place in the fridge for 1 hour to chill.
4. Peel and thinly slice bananas, and arrange over the toffee filling.  Top pies with generous spray of whipped cream and serve immediately.

 

Check out our coverage of Spice World over at the BARGAIN BIN REVIEW.