chickpea and kale curry
How did Petra and her recipe enter my life? How do you summarise a friendship?
I will never forget the first time I saw Petra’s smiley face in the corridors of City and Regional Planning, Cardiff University, when she came over to Wales as a visiting researcher. I remember long nights with emotional conversations and loud laughter. I remember dancing at the Toucan on St Mary Street and Journeys on Clifton Street.
In August 2011, I found Petra again. Crete returned to me a friend, as well as serenity and a sense of home. But then again that is also what a good friend gives. I hugged Petra tightly after 5 years during which our individual journeys were coinciding and sometimes merging in the ether, without us knowing: searching, coping, understanding and finding.
In Crete, the land that generously offers good food and sun, we met and talked about food, love, life and dreams again. It’s good to be reminded of all that bonds you deeply with another person.
My friend Petra loves food, cooking and life. She is also a rural sociologist who is passionate about sustainable food and approaches the subject from a cultural angle: understanding cultures and consumerist patterns, and changing attitudes. She teaches and researches at the University of Wageningen, the Netherlands and build a ‘Food Cultures and customs’ course in 2010. And last year Petra was also a part-time organic farmer for the growing season. What a woman!
Petra writes for a couple of blogs: the rural sociology group blog, university of Wageningen and Pure Food links, a sustainable food network blog. Recently, she visited Brasil and, in a couple of entries at the end of October and November 2011, she tell us about national school food programmes, and particularly Dos Irmáos School ,the Rio Grande do Sul, which she visited. Legislation requires that 30% of fresh produce used in school food comes from local farms: shortening the supply chain with various possible good impacts for the environment, economy, etc. springing to my mind at first glimpse.
Apart from the curry she recommended this month, when I think of Petra and food two dishes spring to mind: garlic and chilli prawns served with fresh bread, and roast lamb. I remember a roast lamb dinner when suddenly it dawned on us that everyone around the dining table was a Libra, with the exception of me who was born on the cusp: what a strange coincidence that so many of us hanging out regularly, making lasting friendships, were born within a month of each other either in the same year or a couple of years apart either way.
I adapted Sarah Raven’s chickpea curry recipe recommended by Petra and whilst cooking her felt presence in Cardiff once again.
1.5 -2 cups of brown rice
3-4 cups of boiling water
5 garlic cloves
Approx 500 gr of green and purple curly kale
2 tins of cooked chickpeas (drained well)
2-3 carrots, peeled and chopped
2 small sweet potatoes peeled and diced
2 tspns, spice of life curry mix
Approx. 50 gt grated ginger
1 red chilli pepper
Approx. 250gr mixed mushrooms (portabella and chestnut in this occasion)
1 stick lemongrass
Juice and zest of 1 lime
1 tin of coconut milk
1 bunch fresh coriander
A pinch of shrimp paste
Salt and pepper to season if required
Put the rice on to simmer: its preparation should take as long as cooking your curry.
Remove the stems from the kale and chop the leaves in strips. Blanche or Steam them for 5 minutes, drain well and set aside.
Peel, chop, dice and steam the carrots and sweet potatoes for 10 min. Drain and set aside.
Fry the onion gently in the oil until soft. Add the curry powder, fresh ginger, chili, salt and pepper and stir.
The Spice of life curry powder I used is mixed in house by Gareth, in house, and contains coriander, cumin, fenugreek, garlic, paprika, turmeric, pepper, curry leaf, asafetida, ginger, chilly, mustard, cassia, cardamom, mace & bay.
Next, add the garlic and then the mushroom, lemongrass and lime juice and simmer for 5 minutes.
Add the cooked chickpeas (drain and rinse tinned ones), coconut milk, mushrooms, shrimp paste and simmer for 15 minutes.
Finally add the kale to the chickpea mixture. Sarah Raven’s sauce adds soy and fish sauces at this stage, but I replaced this with just a bit of shrimp paste, the size of a very 2 peas.
Scatter with coarsely chopped coriander, over a good portion of rice.
Tip: I froze a couple of portions of the curry and save for yummy lunches this week. This dish was as delicious when defrosted and consumed two weeks after I cooked it.
What a couple weeks these have been. I have been working, meeting, talking and writing non stop in my day job and for other endeavours: research, analysis, re-editing and a talk all on things water-related.
I have not been idle in the kitchen too: it has been my down time. Filled peppers, with wholemeal rice, mushrooms and lentils are cooking in the kitchen as I write this. And I have cooked and photographed a chickpea and kale curry that I will share with you this weekend: a recipe that my dear friend Petra Derkzen left as a comment to the Amok Curry recipe on this blog.
In a recent email conversation about my food blogging a friend said, ‘Everybody is doing it (blogging) at the moment!’ And right you are Mrs Winnard, as we say in Cardiff. Everybody is doing it and what a sterling job they are doing too!
I have discovered the entertaining food ramblings of Joanne, a medical student in New York, whose writing is intimate. Eats Well with Others is personal and entertaining: an emotive diary of an intelligent young lady who dazzles us with her skills: an athlete, a cook, a down-to-earth woman and a hard working medical researcher. Today’s recipe on Joanne’s blog is a parsnip and carrot soup, with a great photo for the entry.
My second discovery is They Draw & Cook, a blog both ingenious and unique. It merges art, cooking and design in the perfect visual recipe. Artists from around the world have submitted illustrated recipes they have drawn and designed and illustrated, and there is a map that pinpoints where contributions come from. This is the baby of Nate and Salli , the photograph of whom is really telling of affinity and friendship. Big up to both. And another great thing is that artists who submit their work and receive royalties for any print sold.
We love bites is another recent discovery: the blog of fellow Cardiffian, Rachel Kinchin, who also writes a vegetarian food column for WM Magazine in Wales. Rachel’s writing is warm and ‘tasty’. She writes about ‘snazzy eats’ and her adventures as a ‘seasoned vegetarian’ and ‘passionate amateur cook’. It’s quirky and I love the latest tagine recipe that she has executed and photographed for the blog. I hope to read more of your ‘vegetarian shenanigans’ and to meet you soon Rachel.
And last but not least, I want to tell you about Pandespani, the name of which, Pan di Spagna, means sponge cake and, believe it or not, is my favourite cake of all: particularly when dunked in dark strong coffee! Pandespani successfully makes gourmet cooking simple and approachable: ‘cooking seriously, for fun’ is the blog’s catch-phrase. Recent tantalising entries include white chocolate fudge with oreos and French onion soup. Mmmm! The blog comes mainly in Greek but is also translated in English by Fyllosophie. The contributions come from lady Pandespani and Mr Greekadman, and strike a cord with me. Pandepani seems a product of friendship and fun. Perhaps I have imagined this, but I recognise hybridity in the language and also style of the blog: of fellow Greeks that have also lived abroad possibly? Is it by luck that lady Pandespani talks about the ‘various expressions of her perfectionism’, refers to Greekadman’s ‘self sarcasm’ and Fyllosophie’s ‘competitive Welsh humour’? Traits that, unexpectedly perhaps for some, to me emphasise the compatibility of Greek and British cultures. And just a day ago Greekadman left a message on my blog, ‘Here’s to the Greeks in Wales’, he said. You three: I wonder what your story is? And I can’t wait to hear it!