Author Archives: al

I’d Sooner Starve

This is one of the first books I downloaded for my Kindle app and I’ve finally got around to reading it. I read it the majority of it in one sitting as it’s quite short and well written too. It mostly reads like a rant but a hilarious (think Tom Sharpe) and eloquent one. I can identify with some of it, what with working in the hospitality industry and all.

Many of the stories of his encounters with customers are unbelievable. It’s very funny and yet tragic at the same time. In the line of work that I’m in I find that I ask myself the same questions of myself as the author does: Is it all worth it? etc. Fortunately my situation is much better than the one depicted in the book. In many ways I am very lucky.

This is a good book: short, humourous, easy to read and plenty to think about.

(52nd in 2012)

Room

I picked this book up last night and I could not stop reading it until I got to the climax which is, unusually, halfway through. By that time it was 2.30am. I finished it today in what seemed like no time at all.

This book is very good indeed: original, urgent and convincing. It’s obviously based on the Elisabeth Fritzl case but this tale is told through the eyes of a 5 year old boy who has grown up knowing nothing other than ‘Room’. The book is not as horrific as the subject matter, in fact it has a rather positive message. Recommended.

(51st in 2012)

Baby Proof

I think I reserved this book because it was recommended on some childfree website or article. Anyway, I just finished reading it. It reminded me a LOT of Sex and the City because it features a cast of good looking, smart women, it’s set in NYC and it’s just fun. It’s an easy read which is sassy and romantic in equal measure. The only thing that disappointed me a little is the heroine’s change of heart at the end, but not enough to spoil it for me. I didn’t expect to say this about something that must surely be classed at chick lit but it’s actually quite good.

(50th in 2012)

Monkfish tails meal

Monkfish were coated with seasoned flour and pan-fried – not the best way to cook monk tails because of the thick skin that curls up

Green beans dressed with 1/4 of:
2 tablespoons white wine vinegar
2 tablespoons whole grain dijon mustard
1 tsp onion powder – this was overpowering
1 garlic clove, minced
1/4 cup extra-virgin olive oil

Glazed carrots (Larousse’s recipe)
Wedges flavoured with rosemary, thyme and salt

V for Vendetta

I love the film of this and I’ve watched it twice. I thought I’d read the comic to see how it compares. The book is good but I didn’t enjoy it as much as the film. I was expecting something like Maus but the illustrations weren’t as striking and occasionally I couldn’t figure out what was going on from the pictures. Also I was expecting the pages to be glossy but they weren’t.

The annoying thing about V is, while is it without doubt very striking, that I don’t entirely understand what it’s about. There are loads of ideas thrown into it but, unless I am missing quite a lot, not much is tied up by the end. I comprehended the film better but even that left me baffled at times.

In spite of my confusion, I think this is a fine piece of work: very thought-provoking and absorbing.

(49th in 2012)

Painting Ruby Tuesday

This is my reading group’s book of the month. It’s an easy and very enjoyable read which has some odd features including synaethesia and a spate of murders from protagonist Annie’s childhood. There is a slightly unsettling air to the book which sits uncomfortably next to the humorous episodes.

I kept reading to find out the solution to the murder puzzle. I had guessed one part of the solution but not the other. Anyway, years later when Annie is revisiting the past, it turns out that who dunnit is less important than Annie’s future.

(48th in 2012)

Stir-frying technique

I quite often get my stir-fries wrong; some ingredients end up overcooked or the whole thing ends up too oily or watery. I found some good advice in 200 Wok Recipes which I was given as a Christmas present. In general I don’t like these little bargain bumper recipe books, but this advice seems good. This is my summary:

* Cut all ingredients into small pieces that will cook quickly and evenly e.g. no big broccoli florets next to finely sliced carrots. Add tender veg such as beansprouts at the end to retain crispness.

* Do all weighing, slicing and chopping before you start cooking. Keep all ingredients to hand to be tipped into the wok at the right moment.

* Use only lean cuts of meat trimmed of excess fat and not those that need extended cooking to become tender. Use seafood that keeps its shape e.g. monkfish, prawns and avoid delicate fish like seabass.

* Get the wok smoking hot before starting to cook. It takes a while for the heat to reach the wide rim. When the oil shimmers in the pan it’s time to start cooking. (But won’t this burn minced garlic and ginger?)

* Stirfry in small batches; as soon as ingredients are added to the wok the temperature drops dramatically. Brown the meat or fish first, them remove it to add back in at the end, otherwise it will stew instead of frying.

* Keep stirring to ensure even cooking and prevent sticking and burning. Add a little liquid (usually water but could use stock or soy sauce) to finish, once ingredients have been seared and browned.

So, following from the advice above, perhaps I shouldn’t be adding noodles into the wok as this makes the total volume far too large. Perhaps I should cook them separately and layer the stir-fried stuff between the noodles when serving? Or I could fry off the noodles in a separate wok?

Sounds as if it will be useful to keep a large warmed bowl to hand to transfer cooked ingredients into.

Duty Free

This book reminds me a lot of my Indian community, or should I say certain members of it. It’s written as a Pakistani lady would speak English and I can hear her voice; it’s very well done. I’m not sure whether someone who didn’t understand both Hindi and English would fully appreciate it though. Sometimes the way the narrator mixes English words up is a bit far-fetched but the ‘Indianisms’ are so good that they make up for it e.g. ‘I’m so depress, so depress that don’t even ask.’

A pleasant read which pokes fun at society ladies, superstitions and more. It touches on the dark side of living in Pakistan but is ultimately uplifting.

(47th in 2012)

Moroccan bream

Based on Moroccan bream from Jamie’s 15 min meals this is my Moroccan bream:

I used 2 whole bream, scaled and gutted with heads and fins removed and rubbed harissa inside the fish. The outside of the fish needs to be oiled before being wrapped them in foil, then baked in the small oven for about 30 mins (until the internal temp reached 45 ish), turning halfway through the cooking time, with the dial at 150C. Then rested in the foil for 10 mins.

Roast celeriac was based on Nigel Slater roast celeriac recipe with the large oven at 175C + fan and the flavouring was ras al hanout.

Served with greek yoghurt with chopped mint stirred through it and cous cous containing fried off onions and garlic, petit pois, pea shoots, chopped up stoned olives (instead of salt) and drizzled with pomegranate molasses. One thing about couscous: it swells by about 3 times when it’s cooked, so best to stir through appropriate amounts of the other ingredients afterwards.

Vivaldi’s Four Seasons

Went to see this programme at the Town Hall. It was simply wonderful. I’d never been to the Town Hall before so didn’t know what to expect from the acoustics but in fact the sound was wonderful and the venue was all the better for its intimacy. What David Le Page can do with his violin is astounding.