...there's both eatin' and drinkin' in it
My friend and fellow potato enthusiast, Dave Langford, is in the habit of sending potato-related snippets my way. The latest to hit my inbox was this little snapshot which, needless to remark, brought a smile to my face:
It also prompted the creation of a suitably spudly breakfast dish (because I am, in matters potato, nothing if not predictable).
My Indian potato pancake, otherwise known as breakfast
People who follow the recipe to the last word are the most boring people. Use your instincts. Chefs may have created combinations which (they think) are fantastic but you, you create your own fantastic.
I scribbled furiously. Those words just uttered by Atul Kochhar were words to cook by.
I had been waiting a long time for my date with the Michelin-starred Indian chef, but last weekend’s one day course with Atul at the Dublin Cookery School was worth every minute of that wait.
In truth, the menu for the day, which included naan bread, pulao rice, dal, lamb rogan josh, homestyle chicken curry and mango chutney, sounded like bog-standard Indian restaurant fare. And that may have seemed, to some at least, to be at odds with the chef’s Michelin stardom. But to think that was to miss the point. Absorb what the man had to say about spices and oils, about onions, garlic, ginger and lentils, and you could begin to make that Indian menu your own.
Clockwise from top left:
assorted spices; homestyle chicken curry; bombay aloo; fresh mango chutney;
Centre: the chef himself
Introducing The Cucumburt
Cucumber in a salad is one thing.
Cucumber in a cocktail, well now, that brings a whole new meaning to the term salad bar.
To be honest, potato milkshakes aside, my culinary experiments don’t normally extend to the beverage side of the house. Mixing drinks chez Spud, generally speaking, features a bottle of gin in one hand and a bottle of tonic in the other.
But I am learning that it doesn’t have to be that way.
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