The full recipe as adapted for this blog is below.
How did Petra and her recipe enter my life? How do you summarise such a significant story that now spans over such a long period of my life?
This slideshow requires JavaScript.
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. We had not met since we lost Tom in 2007: the loss of a friend, a boyfriend, a colleague. In these 5 years 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 Derkzen 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. Petra discusses the obstacles and opportunities presented through this paradigm.
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 remember rum soaked nights with Tom Waits in the background, with emotional conversations and loud laughter. I remember Antoni trying to ‘corrupt us’: do I remember a Havana cigar in our hands? I remember, how much you and Tom looked alike Petra, you look like a brother and sister in the picture in my treasure box. I remember dancing for hours to funk and always good music with you, at parties, at the Toucan on St Mary Street and Journeys on Clifton Street. I remember working out with you, long walks in Roath Park, and visits to Metal Street and Howardian Close. I remember silent tight embraces. And I will never forget the first time I saw your smiley face in the corridors of City and Regional Planning, Cardiff University, when you came over to Wales as a visiting researcher: what a lucky day that was! I love you dearly x
Sarah Raven’s chickpea curry recipe: recommended by Petra and adapted by Lia
Ingredients
1.5 -2 cups of brown rice
3-4 cups of boiling water
2 onions
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
Some paprika
Salt and pepper to season if required
Put the rice on to simmer: its preparation should take as long as cooking your curry.
Preparation:
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.
Acknowledgement: I would like to thank Prof Terry Marsden for bringing Petra and me together twice, in the first time through research exchanges and creative collaborations, and then by noticing me strolling in Hania, Crete, in August 2011.
