Memorable meals

The Rock Restaurant, Zanzibar

The Rock Restaurant, Zanzibar

Over the years, I’ve had the good fortune to eat in some top quality restaurants in the UK and around the world.  But, while gourmet food is always fantastic at the time, I’ve come to the conclusion that memorable meals are really made so because of the location, the occasion and the people they are shared with.

One of my most unforgettable meals was a stuffed butternut squash, cooked over an open fire in the Okavango Delta in Botswana.  The fact that the guide leading our trip bothered to make such an intricate and tasty dish with only a wilderness camp fire for an oven still amazes me.  The act of sitting under the stars to share it with new friends from around the globe and our local guides from a neighbouring village in Botswana before we all embarked on camp fire tales and singing made it a meal to remember forever.

When it comes to scenic restaurants, a couple of places top my list.  In Israel, we once ate at The Red Sea Star restaurant which is underwater in the Red Sea.  I no longer have any clue what I ate on the night, but I’ll never forget the bizarre experience of eating a three course meal as beautiful species such as Red Sea Clownfish, Lionfish and the odd turtle swam past the windows.  I’m pretty sure we didn’t eat fish.

On the beautiful island of Zanzibar, we once spent a very happy lunchtime eating at The Rock Restaurant, a tiny little place on an islet just off the beach.  The view out across the Indian Ocean was breathtaking and part of the fun was wading back to shore after our meal, when the islet had become cut off by the high tide.

Without doubt though, top of the memorable meals list for me was a dining experience we shared in a rural family home in Vietnam last year, after a morning visiting the villagers involved in an micro financed project we were supporting.  We were invited into the home of a local lady who showed us how to cook a delicious range of traditional Vietnamese dishes, including fresh spring rolls, which were fried over the open fire in her kitchen.  For us  the very fact that we’d been invited into a village home made it a very special meal for us.  I think we provided some reciprocal enjoyment for our host too, because she was most amused by our attempts to use chopsticks to turn the food frying over the open fire.  Thankfully, she intervened and deftly flipped them, or we’d have frazzled them for sure.

It was simple home cooked food, but in a place and with people I will never forget.

 

 

 

 

November 11th, 2014 | Comments Off on Memorable meals

Trying traditional food preservation – salted beans

Salted green beansAs an enthusiastic allotment holder, I love the opportunity it gives me to grow weird and wonderful fruit and vegetables that I can’t find in the shops.  I also love the fact that we sometimes have such a huge crop of some vegetables that I can try out recipes and food preservation methods which are new to me.

Such was the situation last year.  By the end of August, we were awash with runner beans.  They’d been cooked in every way we could think of and given away by the bagful to friends and family, but still we had the classic glut dilemma – what to do with them next.

In modern day kitchens, freezing is the natural solution, but I hankered after trying something a little more time honoured and so it was that I looked into the tradition of salting beans.  Now, I know that too much salt is a big no-no for health these days, but stay with me here, because the excess salt is washed off before eating them. (Although I’d be keen to know how much is actually retained compared to non-salted beans, if any scientists out there have an answer!)

To salt beans, a large sterilised container is required in which to layer them. Large glazed ceramic crocks or glass preserving jars are ideal but metal and unglazed ceramics should be avoided as the salt can react with them and spoil the contents.

The process itself is really simple – weigh, wash and pat dry the beans then slice them to fit your jar or crock.  Then, place a handful of salt in the bottom; add a layer of beans, then another handful of salt and so on, pressing down lightly and finishing with a good handful of salt once the jar is full. Having consulted the oracles of traditional food preserving, I discovered the ratio of salt to beans should be about 1lb salt for every 3lb of beans. In the old days, they would have used blocks of salt, but as this is not easily available now, preserving salt or sea salt can be used.

As the beans sit layered between the salt, liquid brine will develop and the beans will shrink, creating more room in the jar, so further beans can be added as they are harvested.

Once full, the jar or crock should be sealed tightly and stored in a cool dark place.

We haven’t tried our beans yet (we are still working through the winter kales, cabbages and roots) but pretty soon we’ll hit the lean period before our spring vegetables are ready and we’ll turn to our jar of salted beauties.

To prepare them for eating it’s important to remove the excess salt.  Take the beans you need from the jar and rinse under cold running water for about 5 minutes, then soak in fresh cold water for a couple of hours, ideally changing the water halfway through.  Some people advocate soaking for up to 12 hours, but others claim this makes the beans tough.  We’ll probably try both methods to see which is best.

It’s then a matter of boiling them in fresh unsalted water before eating and (hopefully) enjoying!

April 25th, 2014 | Comments Off on Trying traditional food preservation – salted beans

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