This is all about food. Things for you to eat every day. I mean, what I am actually cooking that day as I, err, cook all the time. Come on in. Here is the gate to my house.
I've been keeping recipes and scribbling down notes about food since late childhood. I have my mother's recipes, articles she saved and the odd jotting from my grandmother. I was lucky enough to be brought up on outstanding food. I had an imaginative and yet frugal cook for a mum, I learned to cook very young --essential training because, with said mother often poorly, I needed to be pretty handy in the kitchen. And the garden: big and wild and full of vegetables, herbs and old, gnarled fruit trees. Sounds idyllic. Sadness there, too: I expect that all sorts of emotions will weave their way through what I will write here. Food's simple enough: we eat to live, but the emotions it provokes are powerful indeed. But hey: I'm practical, so on with the recipe of the day.
What to do with leftover potato? Make a simple potato curry.
Today, we have leftover boiled potato from last night (ooh: now I remember stuffing my face with hula hoops when I came in late after seeing Doctor Ralph Stanley and his crew perform exemplary bluegrass at the Music festival here: all hail to the king. All the g&ts explain the hula hoop frenzy: classy). The potatoes are in large chunks. There's about a soup bowl of them. In a frying pan, put a little film of oil, and then gently fry one chopped medium onion. Gently, so it softens and smells sweet. Now add one teaspoon of turmeric and a dessertspoon each of ground cumin and ground coriander. Cook very gently with the onion and do not let this burn. You could add dried red chilli to taste, or perhaps have cooked a couple of cloves of chopped garlic (throw out your garlic presses: knives are what you want for garlic) in there with the onion. Right: when the spices smell toasty, you add the potato and stir it all around. It might need a little water, but this is supposed to be a dry dish. Salt and pepper to taste. If you can lay your hands on green mango powder (amchoor) or pomegranate powder (anardhana), then add a teaspooon or two of one of them just before you serve. They would add aromatic sourness -- which I happen to love.
This is great served with fried or poached eggs. Serve them on top. And, although I'm doing this potato thing for a lunch for me and the husband (the children are eating Lidl fishcakes!), I have been known to make this for breakfast and to take it back to bed with me. Alone.
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