LET’S SPICE THINGS UP A BIT!

 
                                                        

     

      

A disclaimer: Not wishing to incriminate myself; at the risk of being sued, or worse…some details of the following tale have been purposely disguised, made vague, or eliminated completely.  To protect the innocent, no names have been divulged.

A few years ago, when I was living somewhere in North Queensland, one of my co-workers at the time invited me to join his wife and him for dinner at their home.  Their home was just up along the road a bit from where I lived, but it was the first time I’d paid a visit, invited or otherwise.  I was looking forward to a night of culinary delight…to a meal being prepared by someone else for a change.

To my disappointment the dinner served that evening was the most tasteless, uninspiring, bland, boring meal I’ve ever had.  However, you would’ve been proud of me…I was on my best behavior. No comment did I make in reference thereto.  Politely, I contributed to the conversation while hiding my feelings as I ate what was placed before me. I did not air my despair about the fare.  A major effort was required to swallow a single morsel, even with the assistance of a glass or three of red wine.  

The wife was a vegetarian. There’s nothing wrong with being a vegetarian.  I’m pretty close to being one myself these days. I’m probably only about one mouthful away from being a fruitarian.

However, in this case, not only was meat eliminated from the meal but, so too, was flavour. No seasonings of any description …no spices, no salt, no pepper; not a drop, not a sprinkle of anything…nothing were present. 

I bit my tongue (it was more flavoursome than the meal), and ploughed on through, silently telling myself to never accept another dinner invitation from the couple if the wife was the cook.  It was very difficult to keep a pleasant, upbeat, convivial conversation going during the worst meal I’ve ever had.  Conveniently, the next time I was invited to dine at their home I had another engagement.  There is only so much torture one person can handle before cracking completely!

“Variety is the very spice of life”, so said English poet William Cowper back in 1785.  A century or so prior, dramatist Aphra Behn had a similar thought when he said, “Variety is the soul of pleasure”. And, way before those two brainiacs latched onto the idea, Greek dramatist Euripides kicked it all off with his most simple adage…”a change is always nice.”  It takes the Greeks to keep it concise, but comprehensive.

I confess I’m a bit of a fraud these days; more than a “bit”.  Okay!  Lock me up and throw away the key! But, at least I admit to the error of my ways.  Contrary to what some may think…probably because of the recipes I’m constantly sharing, and from the tales I’ve related of various culinary adventures I’ve had in the past…my remaining pots and pans need reminding of their purposes in life…those I’ve not already given away, that is. Nowadays, I do very little cooking, spicy or otherwise.  Through the years I did enough cooking to cover two or more lifetimes…enough is enough already!

An orange addict I am.  Every morning I juice oranges, with a lemon added to the delicious mix.  This is something I’ve done for many, many years. Guilt would descend upon me if my habit was broken.  I admit to my orange addition. It’s a worthy one because, touch wood, I’ve not had a cold since 1998…and that is the gospel truth.

It might be a bit cheesy, but I love cheese, too.  Milk also plays an important role.  In the mornings…not too early on chilly winter morns…a large mug of coffee made on milk warms the cockles of my heart.  So, too, for variety, does a large mug of Milo made on milk.  A big kid I am…still going through my first childhood.  I love Milo, and have done so since I was a kid.  

Like with life, food can become boring if one doesn’t spice it up a bit.  Don’t go overboard, though….    

 

Kolokithokeftedes aka Greek Zucchini Fritters: Grate about 500g unpeeled zucchinis; sprinkle with salt; transfer to clean tea towel and squeeze out liquid by hand, removing as much liquid as possible. Combine zucchinis, 3 thinly sliced eschallots, 1/4c finely chopped fresh dill, and 1/4c finely chopped fresh mint; season with salt and pepper. Add 1c crumbled feta cheese, 1/4c grated Parmesan and 3 eggs. Mix until well combined. Gently mix in 3/4c plain flour, being careful not to overwork the mixture.  Add more flour if mixture is appears to be too moist. Heat 2tbs olive oil in large pan. Scoop spoonful of mix; add to hot oil. Press down lightly on patty to flatten. Repeat process; don’t overcrowd the pan.  Pan fry 3mins; then flip using spatula. Drain on paper-lined towel to rid excess oil. Serve warm.

Briam aka Greek Roast Vegetables: Cut 1/2kg potatoes into slices (peel, if preferred). Slice 1/2kg eggplants and 1/2kg zucchinis into 1cm slices. Cut into chunks, if preferred.  Chop 1kg tomatoes, peeled, if preferred (or use 3-4 cans strained, chopped toms).  Chop two green capsicums. Layer bottom of large baking pan with tomatoes; season. Place rest of vegetables on top; season well. Don’t layer too deep. Sprinkle 1 sliced red onion and 2 finely chopped garlic cloves over top; add remaining tomatoes.  Season well; sprinkle over Italian herbs; garnish with chopped parsley; drizzle with olive oil. Cover with foil; bake in preheated 200c oven, 1-1/2 to 2hrs. Uncover halfway through cooking; toss vegies, (not out the window!); continue baking until coloured. Serve with feta cheese and crunchy bread.  Yum! Yum!