Posted by: AM on: July 12, 2009
We just had the best pizza in the world. It was the same old dough recipe. Just flour water, yeast and salt, made up into a dough and refrigerated for twenty four hours. The tomato sauce had no frills, tomato and garlic. Mozarella on top, plus a little left over goat’s cheese. And an unlikely topping. I bought a scoop of what looked like artichoke, capers and olives at the market, but it turned out to also contain tuna. On it went. And into our old electric oven, whose latch is broken. The door is now wedged shut with a piece of tongue and groove wood from the incomplete flooring at the bottom of the stairs in our rented one bedroom house. Fifteen minutes later it came out. A few grinds of pepper, sliced and put on two plates. I’ve had pizzas in London, New York, Chicago, Florence, Berlin and Cork. I know there are fancier pizzas. Some have finer toppings. Some, though not many, have a better base. Some restaurants have fine surroundings. But this humble home-made pizza, eaten on our laps while watching the end of the first test, was the best ever.
I call it the Paul Collingwood, after the best cricketer ever.
Posted by: AM on: July 11, 2009
An Hessen führt kein Weg vorbei!
Hessen: There’s no way around us! The slogan at Frankfurt airport, translated into the languages of the world and painted across the outside of the main terminal building, is defiant. This has consistently been one of Germany’s wealthiest and most productive regions. Aware that everybody would like to pass through, around or over without pausing or even looking, it tells the world, we may not be pretty, you may not like us, but you can’t ignore us. Invest in Hessen, we get things done, we make you richer. And yet there’s a note of sadness. This corner of the world is indeed ignored and unloved. Frankfurt may be a node on the international flow of money, but Hessen is eminently ignorable and unlovely and unloved. When you go to Kassel you get some idea why this is.

A huge windswept concrete circle sits at the heart of Kassel. Koenigsplatz (picture from here) is maybe 80m in diameter, bisected by a road and tramline, walled by shops and the ubiquitous german-style italian and asian restaurants, and facing into the circle a ring of fountains shaped like faucets or old-style car door handles pour arcs of water directly down into their own individual drains. The water is not thrown in the air, briefly weightless. Just straight down into the drain, as if to say ‘that’s where it all ends up anyway, why dress it up?’
Before the war it was said to have been one of Germany’s prettiest towns, though I would take that with a pinch of salt – that’s what all the ugly towns say. It’s true enough, though, that Kassel was one of Germany’s earliest industrial centres. The university was built recently from an old locomotive works (one of the reasons, I suppose, for bombing it during the war), and it is most certainly not beautiful.
Away from the centre, Kassel has the stolid, stately apartment buildings common to northern German towns, broad boulevards lined with trees and cafes. You can enjoy a very pleasant evening sitting at a pavement table, drinking superb beer at less than 3 euro a litre, filling up on meaty, creamy spiceless pastas, pizzas, schnitzel and cevapcici, accompanied by salads of grated carrot, olives, thick chunks of cucumber and quartered tomatoes.
Perfectly respectable, but definitely unlovely.
Posted by: AM on: June 21, 2009
I want to make a note of this recipe. It’s simple, delicious and versatile. Yesterday I used it in a cold buckwheat noodle salad with radishes, but it would also be lovely with a stir-fry. I suppose it’s pretty much a standard recipe for thai food, but I took it from here. Consider it noted.
Spicy Peanut Sauce
2 cloves garlic
1 large (1 inch) chunk of ginger
3 tbsp peanut butter
3 tbsp light soy sauce
1 tbsp sugar
Juice of 1 lime
1 tsp fish sauce
1 tsp sesame oil
2 finger chillis
Method
Put everything in a blender (you can roughly chop the garlic, ginger and chilli first) and whizz it up. Add a little water if necessary to loosen the mixture. In a few seconds you should have a pretty smooth, pale, sharp and spicy peanut sauce.
Posted by: AM on: May 28, 2009

Cranes stand motionless over an abandoned building site. What was to have been a major branch of major international retailer is now a
monument to the brief period in which Limerick looked as if it might reach the promised land of consumerist modernity and leave behind a seeming eternity of poverty, social deprivation and urban decay. Viewed from the passenger seat of a Jaguar XJS.
Posted by: AM on: May 20, 2009
Cork’s not exactly a rough place, in my experience. Maybe I move in the wrong circles. None of my professor buddies get into fist fights and bleed all over the pavement. But clearly somebody does, because this isn’t the first time I’ve seen the telltale drops of claret leaving a trail down North Main Street, Shandon Street or, in this case, North Mall.
Posted by: AM on: May 17, 2009
Cork city has a farmer’s market every Saturday, on Cornmarket, opposite the TK Maxx. It’s an extension of a much older market. When you walk from the city end towards the river you pass stalls selling mobile phone covers, seriously cheap tracksuits and framed pictures of Roy Keane, Bobby Sands, Michael Collins and the Pope (John Paul, not Ratzo), and then you come to a stall selling artisan bread baked by a genuine German who moved to West Cork in the 70s, several organic vegetable growers from nearby places like Doneraile and Macroom, fresh fish at 5 euro per bag and free range eggs.
In London there are hundreds of markets selling four bars of soap for a pound, cheap socks, fruit and veg by the box, mobile phone accessories and other cut-price bric-a-brac, and there are scores of fancy farmer’s markets selling rare apple varieties, humanely reared meat, fifteen different olive oils and home-made honey, but I’ve not seen the two as seamlessly joined as they are in Cork. It’s really quite endearing. Another thing that makes it different from other farmer’s markets I’ve lived near is that it’s actually excellent value. Broadway market in London was a site for conspicuous consumption, where you pay a 500% premium for tomatoes with stripes. Here I can get an old supermarket carrier bag full of spinach, kale or chard for 2.50.
And yesterday, for the same price, I picked up a big bag of wild garlic. I’ve never used this before, but thanks to my old friend internet (Hugh Fearnley-Whittingstall’s recipe), I made up a batch of pesto. And it was awesome! It has a wonderful mild yet hot garlic flavour, and we just used it on the side of a grilled piece of salmon for lunch. Delicious. And I’m planning to use it again today on grilled mushrooms on toast. It’s just the kind of easy lunch I need, as I’m still a little tender from the Eurovision party last night…
Wild Garlic Pesto
100g wild garlic (leaves, flowers, stems and all, roughly chopped)
50g walnut pieces
50g onion or spring onion, finely chopped
150ml rapeseed oil
50g finely grated parmesan
1/2 tsp sugar
Salt and pepper, to taste
Put the wild garlic, oil, walnuts and onion in a blender, and whizz it to rough paste (add a little water if the mixture needs loosening). Empty the contents into a bowl, add the sugar, fold in the parmesan, and season to taste. And that’s it.
This was great with salmon – another thing I’d like to do is spread it over the top of the fish fillets and roast it in a hot (200C) oven for 10-12 minutes and serve it up with some new potatoes and greens. Mmmm.
Posted by: AM on: April 19, 2009
I’ve been unwell. Easter should be a time for eating chocolate rabbits, contemplating Christ’s death and resurrection, and maybe taking a trip to the coast. Instead, from Maundy Thursday onwards I was confined to my bed, with a fever, a tight dry sinusy headache, and a stack of readings for work.
Fortunately I have a wonderful wife who brought me cups of tea and possibly my favourite comfort food: Tomato soup and grilled cheese. And not home-made tomato soup, either. I made that mistake last week: I took some left-over plum tomatoes, an onion, a little coriander and a recipe from a blogger who perkily declared it to be the freshest, snappiest tomato soup you’ll ever taste, and it missed the spot by so much I almost wanted to cry.
When I was growing up my staple comfort foods were cheese on toast with tomato ketchup, beans and sausages (the Heinz beans with the eight tiny sausages inside, which somehow made the texture of the beans more rib-stickingly unctious), and vegetable soup (from a can, of course), smothered in grated cheddar cheese.
I still love any variation on the pork-and-beans theme, though nowadays I’m more likely to cook up some fancy chorizo sausage with a half-can of tomatoes and a can of butter beans. And canned soup just can’t be beat. But the best thing of all is grilled cheese. Even though I didn’t grow up with it, I’ve taken to it like a native (and, would you believe the coincidence, April is America’s National Grilled Cheese Month).
For any Brits who don’t know what grilled cheese is: It’s basically just a cheese sandwich fried in butter. It’s a little like a toasted sandwich, but again, the butter takes it to the next level, and the fact that it’s not pressed means it has a more open texture. I make it by taking a couple of slices of white sourdough bread, filling them with cheese, and placing them in a cast iron skillet, which is already warming on a low heat with a little oil and butter. Keep the heat very low. Yesterday I had the electric hob on ‘2′, turned my back for one minute, and my sandwich got sooty. So cook it as slowly as you can bear. The longer you take, the more the bread will disappear into a brown crispy outside, and a soft warm oozing interior.
If you think that eating cheese sandwiches fried in butter is not healthy, then you’re a joyless, life-hating puritan who’s completely missing the point. Sure, it probably doesn’t provide the recommended daily amount of anything much apart from cheese, and if you had it every day you’d probably turn into a doughy cheesy lump yourself, but this sandwich has done more for my health over the last week than any amount of western medicine. I think I just need one more and I’ll be all right.
Posted by: AM on: April 11, 2009
I was watching Grand Designs last night. Before the start of the project the featured couple owned two properties, and they mortgaged themselves up the ass to build a huge glass-walled mansion. The man suffered a heart attack, the housing market went south, and their dream of living mortgage free crashed on the rocks. The show left them in an unfinished house, sallow complexion, looking like they wanted to kill themselves, or each other. This should have been hilarious, a ‘morality tale’, as Kevin McCloud put it, in which the greedy got their comeuppance, but I just felt sorry for them. They seemed so desperate.
Which brings be to an old hobby horse of mine. Why is everybody so desperate to get on the property ladder? Why is long-term renting not an option in the UK and Ireland? My two cents: It’s not just culture. Of course, if you offered the average Briton if they’d like to outright own a detached house with garden, maybe with a few trees and a stream, well connected but not too close to the road, and within walking distance of shops and a pub, they’d gladly take it. But that’s not the reason so few would ever consider raising a family in a rented apartment.
The reason Brits won’t live in rented apartments and Germans will is simple: Tenancy in Britain (and Ireland) is highly insecure by comparison with our continental friends. Two illustrations. In Britain contracts usually run for 6 or 12 months, and can then roll over indefinitely, with two months notice if the landlord wants you to leave for any reason. If you live somewhere three years, say, always pay rent on time, and are in all respects model tenants, you can still be turfed out on two months notice. After four years (I think) you acquire a right to a more secure tenancy, but that’s not good enough.
The second point is the kicker: Landlords can (beyond the initial contract period) pretty much change the rent to whatever they want. The idea is that they can rightfully raise your rent to reflect the prevailing market value. But strictly speaking there is no market value unless it’s on the market (indeed, until someone’s agreed a price for it). It had a market value when I agreed the price and moved in but now its market value is notional, derived from rental contracts currently being agreed for similar properties.
This is the thing: The market value to which your landlord can lawfully raise your rent is simply the rent he or she believes the property could be rented for if you left and the property was re-rented on the open market. So the rent raise is based on an implicit threat of eviction. The landlord effectively says: this is the price I believe I will get if you leave, so if you want to stay, you need to make it worth my while by making up the difference out of your own pocket. It’s fairly obvious that this is blackmail. It’s illegal in Germany, but it’s not even regarded with a raised eyebrow in the UK.
The upshot is that in Germany you can decide to have children while living in rented property safe in the knowledge that you can’t be removed (more or less) as long as you pay your rent, and your rent can’t rise above a certain (low) amount per square meter of the property per year. In Britain, renters are vulnerable, two months from contract termination, subject to above inflation rent rises, and essentially dependent on the good will of a good landlord.
That, more than ‘culture’, explains why forty percent of Germans rent, from plumbers to professors, and only a fraction of people at the economic margins rent in Britain.
And here’s another two cents. Why are so many people are so desperate to get on the property ladder? I’ve come up with this simple (amateurish and probably naive) theory:
Most people desire a lovely detached house with a garden, with good transport links but not too close to the road. They may be stupid to desire this, but that’s not the issue.
Most people cannot afford this dream home. Because renting in a decent neighbourhood is affordable but highly insecure, and buying restricts you to properties far away from your ideal, an enormous gap opens up between your actual situation and your ideal.
Most people never will be able to afford their dream home simply by working hard at a good job and saving a little money. Indeed, if they are renting, they will find their rent rising with the rental property market while their pay struggles to keep up with inflation. Unless they win the lottery, land a large inheritance, bag a rich spouse, or work in a big money field (finance, law), they will never be able to afford that dream home. They must somehow turn a small amount of capital into a large amount, and they can’t do it just by working harder.
They try to close the gap by speculating on the property market. Scrape together every penny you can get your hands on. Buy the best you can afford – preferably a poor house in a reasonable neighbourhood – and then add value by renovating. Then sell it and buy a better one. Do this a few times in a dizzily rising market, and you can find yourself in a four bed Victorian townhouse five minutes walk from a decent school. The only downside is that this process needs you to take out a succession of huge mortgages – you’re using your initial capital to leverage funds to speculate on the property market.
So that’s my back of a fag-packet explanation of Britain’s property madness. The property ladder is basically a middle-class lotto scratch card. People cannot conceive of getting what they desire by means of simply earning and saving (and they’re probably right), so they gamble. It’s not just greed – it’s desperation.
Posted by: AM on: March 22, 2009
Poached eggs, battered and fried. And it’s supposed to be gourmet food. I know humans can eat almost anything, but seriously, this cannot taste good, can it?
Posted by: AM on: February 24, 2009
I only made saag paneer for the first time a few weeks ago, but this recipe has already made it into the rotation. Of course, it doesn’t taste the same as it does in restaurants, but that’s for the same reason everything tastes different in restaurants: they put pounds of butter in your food. In my humble opinion, this tastes better than I’ve had in a restaurant, and it’s made with just a tablespoon or two or organic rape seed oil. And it has a heartiness that hits the spot on a cold evening. The pieces of haloumi are almost meaty, and with brown rice and roasted cauliflower, it just works.
I’ve made it with frozen spinach, which works well, but the other day I tried it with kale – because my girl at the market still has huge amounts of very tender kale at low low prices – and I think it’s even better.
Saag Paneer / Kale Haloumi
250g paneer / haloumi
500 gm frozen spinach / a few big handfuls of fresh kale, leaves removed from stalks and finely chopped
Juice of half a lemon
1/2 tsp turmeric powder
1 tsp chili powder
2 tsp coriander powder
2 tsp cumin powder
1/2 tsp garam masala
2 medium onions, finely chopped
4 garlic cloves, grated or pureed
1 inch ginger, grated or pureed
2 tbsp oil
Cut the haloumi into cubes and toss with the turmeric, half a teaspoon of chili powder and a little salt. Heat the oil in a pan, then throw in the cheese and toss for a few minutes until the cubes are golden brown – haloumi and paneer keep their shape throughout this process and take on a lovely fragrant golden crisp. Take the cheese out of the pan (but leave as much oil as possible) and set aside.
Add the onions to the pan, and cook (still over a medium heat – though you can take it down if it looks like the onions going to burn) until it gets a little caramel colour and softens. Add the garlic and ginger, and cook for a minute or two, and then add the rest of the spice powders. Cook together for 5-10 minutes, until the resulting paste takes on a rich aroma.
Then add the kale, season with a little salt, add a splash of water to make a fury of steam, then stick a lid on it for 2-3 minutes (more if your kale is tough). Simmer uncovered for a few minutes more, until the liquid is pretty much all gone, then add the lemon juice, return the paneer / haloumi to the pan, check the seasoning and serve.
We serve this with brown rice and roasted cauliflower – put the florets in a pan with half a teaspoon of chili powder, add a little salt and a tablespoon or two of rapeseed oil (that’s the only oil we have), mix it all around until it’s all got a share of the oil and seasoning, then roast in a hot oven (200C) for about 20 minutes. Mmmmmm.