Monday, 12 November 2018

An Indian supper club in Bombay

Thali by Jyoti Vora, Bombay supper club via Authenticook pic: Kerstin Rodgers/msmarmitelover.com

Rose and coconut drink with boiled peanuts in tamarind and salt, by Jyoti Vora, Bombay supper club via Authenticook pic: Kerstin Rodgers/msmarmitelover.com
Rose and coconut drink by Jyoti Vora, Bombay supper club via Authenticook pic: Kerstin Rodgers/msmarmitelover.com
Pickle and condiment tray, Thali by Jyoti Vora, Bombay supper club via Authenticook pic: Kerstin Rodgers/msmarmitelover.com
Chapati for Gujurati dal, Thali by Jyoti Vora, Bombay supper club via Authenticook pic: Kerstin Rodgers/msmarmitelover.com

I started my underground restaurant almost ten years ago. I couldn't afford to set up a restaurant of my own (average cost to set up a restaurant in London is around a million quid), so I decided to use my own home. Ruminating on the idea since visiting Cuba in 2000, things really took off when I started my food blog in 2008. Suddenly I had a way to disseminate and publicise my own events. Social media was a game changer.

The Guardian turned up to cover the first night which was intimidating; I was still feeling my way around the whole project. Restriction inspires innovation: I pre-sold tickets after no shows; I saw that large shared tables with family-style plates worked best, giving people a chance to socialise with strangers; I got creative with themed dinners, people would even dress up. As well as my personal blog msmarmitelover.com, I started a communal site, Find a Supper Club, to inspire others. I always had it in mind to start a movement, an eating revolution, where home cooks could earn money and gain confidence, retired chefs could flex their cooking muscles without relapsing into the grind of 16 hour days and, most importantly, enable women, still so absent in professional kitchens, to have a part-time restaurant in keeping with their family commitments.

A decade later, you can find supper clubs all over the world. I have spent the last few weeks in India where, via the website Authenticook.com, I visited the home restaurant of Jyoti Vora in Bombay.
Arriving by tuktuk, from the outside, the building looked scruffy and unprepossessing.
Welcome by family of Jyoti Vora, Bombay supper club via Authenticook pic: Kerstin Rodgers/msmarmitelover.com
I knocked nervously on the front door on the first floor, and the door opened wide to reveal a white tiled luxurious flat. Jyoti's son and daughter in law welcomed me in with a bowl of marigolds and candles, daubing my forehead with orange powder and placing a fragrant jasmine flower bracelet on my arm.

Jyoti's family originally came from the Gujarat region, but moved to Bombay so her food was Gujurati. (Locals don't call it Mumbai). Grandma was there too, sitting smiling on the ornate blue velvet sofa. I was handed a pink drink, flavoured with rose and fresh coconut, and, snacking on the freshest peanuts boiled in tamarind and salt, in their shells, I was shown around the flat. In one of the bedrooms there was a large swing hanging from the ceiling, held by large metal chains with tiny brass elephants.
They explained 'It is popular in Gujarat to have an indoor swing'.
On the wall, there was also an elaborate shrine to Shiva. Two tiny figurines were dressed up in mini gold saris.
'We change their clothes everyday, give flowers, offer prashad (a kind of holy Rice Krispies), and light candles.' 
Jyoti took me into the kitchen where she and her servant (everyone has servants in India) taught me how to cook a Gujarati feast. As we cooked we chatted.
'Every region has its own type of cuisine. Gujurati food is considered very sweet by Indians. We like to combine flavours in the same dish: salt with sweet, tangy with bitter. '
After a couple of hours of cooking, the whole family sat down.

 The meal was presented on a silver platter with small silver bowls, Thali style. The 'wet' curries were ladled into the bowls and the drier curries were spooned onto the tray. We started with two kinds of roti bread, rice comes at the end of the meal. There are a selection of 10 different pickles and chutneys, each home made.

Typical Gujurati dishes include patra, made with colocassia leaves, stacked and folded, spread with chickpea batter, steamed then fried. I had two types of dal, one very simple and the other for special occasions, a kind of royal dal including pistachios, cashews, raisins with chapati dumplings. I had a steamed rice cake, similar to idli, called Khichyu. The colours, flavours and textures were exquisitely unique and very different to eating in an Indian restaurant.
Thali by Jyoti Vora, Bombay supper club via Authenticook pic: Kerstin Rodgers/msmarmitelover.com

I was taught how to eat Indian style, using the tips of my fingers and the thumb to push the rice into my mouth. I lacked elegance and grandma laughed toothily at my efforts, telling me to stick to a spoon.

Ultimately this is the point of supper clubs, the movement I founded: not only do you get to eat delicious family style food that isn't served in restaurants, but I discovered more about Indian life in that one afternoon than in a whole month travelling around India.
Thali by Jyoti Vora, Bombay supper club via Authenticook pic: Kerstin Rodgers/msmarmitelover.com

Gujarati Royal Dal for Sunday lunch


Serves 6

For the dal


150g toor dal, rinsed 3 or 4 times
750ml water
1/2 tsp turmeric powder
1/2 tsp Kashmiri chilli powder
1/2 tsp green chilli /ginger Paste
Juice of 1 lime
3 tbsp jaggery
1tbsp sea salt

Handful cashew nuts, chopped
Handful raisins

For tempering

2tbsp ghee
1tsp black mustard seeds
1tsp cumin seeds
1/2tsp asafoetida
3 cloves
2 cinnamon sticks
Handful fresh curry leaves
Fresh coriander to garnish

1 chapati, cut into diamond shapes

tempering indian spices for dal, Thali by Jyoti Vora, Bombay supper club via Authenticook pic: Kerstin Rodgers/msmarmitelover.com

In a large saucepan, combine the water and dal and boil until tender. Remove from heat and beat it until smooth.


Add turmeric, chilli, green chilli/ ginger paste, lime juice, jaggery, salt and boil for 5 to 10 minutes. If it's too thick, add water.


In a frying pan, fry the cashew nuts until golden, set aside, repeat with the raisins. Add to the beaten dal.


For the tempering: heat up the ghee then add black mustard seeds, cumin seeds and asafoetida, then cloves and cinnamon. Add curry leaves in the end for just a few seconds and then pour the tempering over the dal.  Add the chapati, one by one. When they float, the dal is done.

Serve hot, garnished with fresh coriander leaves.

 Jyoti Vora, Bombay supper club via Authenticook pic: Kerstin Rodgers/msmarmitelover.com


My next supper club is a Roman themed Saturnalia, 15th December.

Friday, 2 November 2018

Back to India

Bhopal, India, pic; Kerstin Rodgers/msmarmitelover.com


In my favourite book about travelling in India, William Sutcliffe's 'Are you experienced?', the anti-hero Dave talks about how nobody visits the centre of India, described as "full of poor people growing food". 

The state of Madhya Pradesh is bang in the centre of India, mostly unknown, and indeed virtually untrammelled by foreign tourists. My next few posts are going to talk about my weeks in that region. To begin with, I was invited to the Madhya Pradesh Travel Mart.

Travel marts are gatherings where all the travel agents of the world, and a few press, turn up to see the tourist offerings, that is sites, tours, hotels, amenities, of different locations.
I've been to the enormous World Travel Mart in London a couple of times. It's not a lot of fun; it's too big and too stuffy, like visiting a department store at Christmas. You attend press conferences containing various  representatives and ministers of tourism with the hope of getting a couple of press trips out of it. So far it's not worked for me. I probably don't know how to do it properly. Lots of travel bloggers go there and thrive.

So far the only press trip I've been offered is to Madhya Pradesh. If you are thinking that my life is a dream, you are both wrong and right. Yes I do get to go to great places, but press trips tend to be hard working accelerated affairs, with long days and heavy schedules, where you get little sleep, can only stay in a hotel for one night. They really aren't holidays. 
This press trip I had to pay my own plane fare in advance, hoping that I'll get it back after 30 days. Fingers crossed.

Bhopal:

Most people have only heard of Bhopal because of the terrible chemical disaster in 1984, in which thousands of people died. The effects are still felt to this day. So it isn't your typical holiday destination.
Getting to Bhopal is arduous. I took an overnight flight to Delhi then had to wait 11 hours for a night flight to Bhopal. During my wait I got the metro into Delhi, to Chandni Chowk market, but soon felt defeated by the heat, noise, bustle and pollution. 

India has a population of over a billion. It shows. You can only do about two hours of India before you need a lie down. India needs to be done slowly.

On the night plane to Bhopal, I was the only non-Indian. We had grey pashminas as plane blankets and my fellow passengers ate delicately from their tray of plane food with the ends of their fingers. There were instructions on how to use the plane toilets. I arrived around midnight. The taxi drive from the airport revealed a dusty, dirty town full of shacks lit yellow by solitary light bulbs in the new moon darkness. 

I was informed by the Travel Mart WhatsApp group that I should get up at 5.30 am to go on a historical tour of Bhopal. Wearily I dragged myself out of bed.  I was desperate for a cup of tea. But the bus was waiting. We sat in it. It didn't leave till 7am. 
'This is India' shrugged a local.
We chugged along to the second largest mosque in the world, the Victoria era Taj-ul-Masajid. While it was beautiful, made from sandstone and marble, with two tall pink minarets, there was rubbish and rubble everywhere around the building. Throughout my trip, I saw dirty nappies, plastic bottles, flip-flops, discarded around holy shrines. 

This mosque was built by the Begums of Bhopal , a series of queenly Islamic rulers in the mid to late 19th century. During the day, little boys from the madrasa (Islamic school), in pale blue cotton kurtas, rocked back and forth reciting the Koran. 
 Taj-ul-Masajid, madrasa, Bhopal, India, pic; Kerstin Rodgers/msmarmitelover.com Taj-ul-Masajid, madrasa, Bhopal, India, pic; Kerstin Rodgers/msmarmitelover.com
 Taj-ul-Masajid, madrasa, Bhopal, India, pic; Kerstin Rodgers/msmarmitelover.com
Returning to the Jehan Numa Palace hotel, I had my first Indian breakfast with masala chai, steamed idli (a soft rice cake), yoghurt, fruit and pickle. 

The rest of the day was dedicated to appointments with assorted tour operators at the MP Travel Mart. Except it wasn't. I couldn't find the booths, in fact not all of the representatives had booths. Nor were they wearing their badges. I gave up looking for the people with whom I'd made appointments and randomly sat down to talk. 

A large area was dedicated to a buffet lunch of Indian food: delicious creamy paneer curry and for pudding, spiced sweet rice pudding 'kheer'.   

On preparatory emails for the travel mart, we were asked to pick from a selection of 'FAM' trips - short for familiarisation trip. I picked one going to Pench National Park. Mine was leaving, I was told, at 3.30pm that afternoon. I'd spent less than a day in Bhopal.

I got to our coach at 3.15pm thinking, this is in plenty of time, everything in India is late. On stepping onto the bus, all the seats were filled with Indian travel agents, and the only seat free was the dreaded back seat.

The back row of a bus in the UK is the naughty step, where the mischievous kids sit and eat their packed lunch as soon as setting out for a school trip. The back row of an Indian bus is a bone-shaking, spine-jarring experience due to the state of the roads, pitted with holes, the relentless tuneful horn on repeat like a jingle, the creaky blare of Indian pop, the broken air conditioner shaft and the winding around the skinny elderly cows that are abandoned to wander down the highway.

We were supposed to arrive at 9pm. But at 9pm we were stuck for two hours among traffic waiting to cross an old bridge. The new bridge is under construction and the old bridge could only be accessed one vehicle at a time. You'd have thought, as this was clearly not a new situation, that the trip planners would have foreseen this hitch.

The mostly male travel agents seemed to know each other, there was an atmosphere of a work 'jolly'. 


Hill Station Pachmarhi

Pachmarhi is a hill station to where during British colonial times, people would move during summer, for it was cooler at a higher altitude.

At midnight the bus juddered through the gate of the Hotel Highlands which looked like an army barracks. Reviews on Trip Advisor were not complimentary. Just looking at their website I see a photo of a room that does not reflect my experience. My room stank of mould and mothballs. I looked at the stained towels, the threadbare sheets, the brown and shabby decor and felt profoundly depressed. I was tired and hungry. 

The bathroom, like many Indian bathrooms contained a series of plastic buckets, I'm not sure why as there was a shower of sorts. If you wanted a hot shower, you had to get a stool and turn on an ancient boiler and wait 30 minutes.
It felt like the kind of place that had scabies or bedbugs. Having experienced both multiple times (I'd even packed a small plastic ziplock bag of bedbug powder), I knew the signs. I tried to inspect the sheets but gave up after a few minutes, fatigue and lack of light defeated me. Notices saying 'Beware the monkeys' swayed in the breeze. 
Not wanting to spend any time in my room, I wandered around the barracks. Then I hear noise and light. I peer through a lit doorway. There's food! The travel agents are sitting down and eating. Nobody has told me or the other foreigners that there was something to eat at this hour.

The next morning, we were obliged to tour several luxurious hotels, built in the colonial style with shiny floors and pale painted walls.  A series of excuses were made:
 'Oh none of these places had enough room to house you all'. 
But at our next stop our large group of 30 is separated into different hotels. We all looked enviously at the clean, large, light rooms where you didn't fear taking off your shoes.

This morning's major sight was the Pandav caves, a series of five caves carved out as Buddhist temples. Without an English speaking guide, it was hard to see the interest but the climb to the top revealed a nice view. 

The next site was to climb steep steps down to a waterfall. As no printed schedule was given, and guides didn't really speak English, I'm not sure where I was.

 At the top, in the bright sun, the travel agents wanted one of their interminable group shots. Sometimes the travel agents would plunge an advertising board into your hands and stand next to you grinning. I felt like a western prop. I didn't mind posing for pictures with the odd Indian tourist, although why they wanted this I don't know. This time I refused the travel agent group selfie, I was overheating and felt I'd been in enough of them already. 

I got a head start on climbing down, knowing I'd take longer than the rest of them. At the bottom I walked into the waterfall fully clothed. I needed a shower. Everyone stared. Some of the male travel agents joyfully ripped off their clothes and climbed over the slippery rocks to the waterfall. 

Again I made a head start on the upwards climb, breathing rhythmically through my nose. 
After lunch, we visited a Hindu shrine to Shiva which was again a steep climb. I'll be quite fit by the end of this trip I consoled myself. Rock-side stalls sold 'jungle onions' which were of medicinal use for achy knees, or circles of a dry sticky root to eat ('we only eat these when all the crops have failed') which prickled my skin.

Pachmarhi, India, pic; Kerstin Rodgers/msmarmitelover.com
Jungle Onions, Pachmarhi, India, pic; Kerstin Rodgers/msmarmitelover.comPachmarhi, India, pic; Kerstin Rodgers/msmarmitelover.com
At the bottom I entered into a damp cave where some kind of sadhu daubed my forehead with bright orange powder and gave me a handful of holy Rice Krispies known as 'Prashad'. I accepted the blessings and staggered upwards. 

On one set of steps I could see that somebody had vomited from the exertion of the climb.  Halfway up, I sidestepped into a shrine to Hanuman the monkey, where I was shown a heavy boulder that somehow floated in water. Hurry Hurry I was told. We must get on.

We drove to a field where there were different sporting activities: all-terrain bicycles, bungee jumps, hang-gliding. 
'You want to do one of these?'  
'Sure' I replied.
'This will cost 500 rupees.' 
I had no idea how much that was (about £5). While the cost wasn't much compared to the UK, usually on a press trip you aren't asked to pay for activities. I was too tired anyway.


The last place of that day was Dhoopgarh, which has two views: the sunrise and, from the other side of the mountain, the sunset. The view of the Satpura '100 mountains' range was indeed very beautiful, blue hills in the distance, leafy jungle in the foreground, yellow paths winding through the ochre soil. 

That evening the travel agents sat around a bonfire drinking rum. Wanting to avoid this, I'd found a precious spot in a corner of the restaurant where I could charge my laptop and access the internet to publish a blog post. But one very drunk travel agent repeatedly interrupted me, tottering to the table, learning over me, bawling nonsense. At first I tried to be polite but by the sixth time I stood up and ordered him out of the room. My inner memsahib was emerging.

Drowsing I was awoken at 1.30 am by the sound of multiple WhatsApp texts from one of the Travel Mart organisers barking at me for not having made sufficient arrangements for where to go after the Fam trip.
 'It's not my job to help you' she said. 
She was a tourism marketing employee. What was her job then?
We had to be up at five am in the morning to travel to our next destination, Pench
She ordered me to tell her by the next morning what precisely I was doing after the Fam trip ended.
'Look it's 1.30 in the morning and I have to be up in three and a half hours' I wearily texted back.

Before the trip she had assured me that it would be easy to make arrangements while there. But there was no time, and no internet to send emails. She accused me of lying about the internet.
'How is it that you can use WhatsApp?' she scolded.
I don't know. I don't know how the internet works. Now I felt upset and abandoned. I'd manage but I'm unused to being told off as if I'm a naughty child, by text, in the middle of the night. 


A nice room in Pench



I’m in the jungle, in Pench, in Jungle Book/Rudyard Kipling country. It's 33ºc and my feet are swollen. I’ve just come off a six hour bus ride where I took my habitual place on the back row.  
During the journey the travel agents, no doubt hungover, are shouting at each other; I thought there was going to be a fist fight. 
The bus was supposed to leave at 6 am but of course we are working on Indian time, so it left at 6.30, the travel agents sleepily made their way onto the bus, unlike me, not fearing the wrath of the organisers. 
 We check into the Waxpol Riverwood Retreat. It's lovely. You are greeted at the entrance with a cool wet flannel and a glass of lime water. But I'm becoming paranoid. The travel agents talk to each other quickly in Hindi, a language of which I possess about 25 words so far. I'm given a key for Room 8. Two of the travel agents gabble to each other and decide I will be in another room. I stand my ground. This is the second time this has happened.
'No. I want the room I was assigned'. I insist.
'But we want to be next to each other', finally admitted one of the travel agents, the lone Indian female. 
'Why? Are you having an affair?' I demand rudely. 
'No but we are close friends, we know each other.'
I found this odd. Are Indian men and women ever friends?

The man is the self-appointed group leader of the travel agents. He organises their private WhatsApp group which, of course, I'm not a part of. Now I understand why they know where to go, what time to go, what's happening, if there was food, etc. 

We are given half an hour to bolt something down then back out again for the jungle trip  in a vehicle they call a 'Gypsy' which is in fact a jeep. I sat in the heat of the sun. My distended feet are killing me, so I put them on top of the closed plastic cooler which of course was in front of my place. 
'Get your feet off that cooler, that is disgusting, ugh our drink and foods is in there!' said self-appointed leader.
At this point dear readers I lost it. 

The travel agents didn't have to make sure they had charged equipment to take pictures, they didn't have to write anything up, they didn't have to take notes, they didn't struggle with the Internet, (my Indian sim wouldn't activate), they were used to the temperature, they hadn't crossed time zones, they hadn't travelled 24 hours to arrive in India, they spoke the language and felt comfortable and knew each other.

I on the other hand, as a lone female Western traveller felt upset, scared, filthy, tired and hot.
I climbed down from the jeep and screamed:
 'I've spent three fucking days at the back of the bus, I've done 30 hours travelling in four days, my feet are painful and I'm sick of all your drunken shouting behaviour'.  
To Mr Self-Appointed Leader I said: 'Stop trying to control my trip. You aren't the boss of me'.
I looked at all the jeeps and yelled: 'This is all so unprofessional. Who is organising this trip? Is anyone in charge here? Anyone?' 
They just looked smug.
I went to the shady passenger seat in the jeep and told a recumbent chubby travel agent to step out. 
'I'm going to sit here. Not you. I need shade'. I ordered. He got out.  
Self-Appointed Leader said 'Lets please calm down and have a good trip madam'.  
Chubby said, appeasing: 'Look, I gave you my seat' 
'No you didn't give me your seat actually. I had to beg you for the seat in the shade.' I riposted accurately.
There was a pushy ruthlessness, lacking even basic hospitality rules, about the travel agents which I recognised as particularly Indian. India is, in my opinion, the most capitalist country in the world. It's a tough nation of strivers and survivors. When I last visited 32 years ago, ladies were treated well, ushered to the front of the queue. This seems to have disappeared. Now middle class Indian men treated women as equals: I won't give way for you. The courtly respect has gone. The front pages of local papers were full of #metooladies stories. 

We then drove slowly around the reservation, which has no walls but shuts at six. Which is pretty bloody stupid as most animals only start to move about at the end of the day.
It was baking hot. There were no animals. 
The guide said with quiet desperation: 'Look there is a spider web'. 
Admittedly it was quite a big one, strung between trees but still.
'This is pointless' I grumped. 
We were never going to see tigers. 
I dozed, I couldn't be arsed anymore.
We saw monkeys. 
We saw spotted deer.
We saw a tiger print.




Towards the end of the drive, nearing 6pm, we saw a tiger. 
The guide started talking very fast to the driver 'Go back, go back'.
The jeep reversed quickly, kicking up the sandy soil. The tiger was coming towards us. I felt a bit frightened. It wasn't like Africa, this jeep was open and low to the ground, there was no protection. 

I gingerly tried to take pictures above the windscreen but the travel agents shouted at me 'Sit Down' because you know, they were the important ones. (I later heard that some of them weren't even travel agents, they were just hangers on, getting a free trip).

Seeing the tiger made me understand the term 'catwalk'. The animal strolled forward with a regal super model insouciance, one paw crossed in front of the other. We drove backwards, the tiger came towards us, then finally headed off into the grass, black stripes rolling above the green blades.

The atmosphere changed in the jeep. People were exhilarated, excited, felt lucky. I still hated them though. 

I started to ask questions of the guide. 
'Do the tigers ever attack?' 
'No', he said, 'they have plenty to eat here. They eat the deer.' 
'How often do they eat a deer?' 
'About twice a week.' 
'There are 40 tigers on the reserve, so that means they eat 320 deer a month?' 
'Yes.'
Poor deer I thought. They looked happy enough, gambolling around in cartoon Bambi fashion. But they were basically caged meat, strolling ready-meals.
'If a tiger eats a human we have to kill it', said the guide. 'Because if they get the taste for our salty blood, they become dangerous.'
That night over dinner, the man who gave up his seat for me said:
'Today I also had to be in the back seat. It was terrible. I didn't realise how bad it was.'  
He continued: 'Indians are very noisy. We shout at each other all the time. It's very difficult for westerners.'


Wednesday, 31 October 2018

Halloween recipes





We think of pumpkins as an autumnal North American food, although I was disappointed to discover that they usually buy canned when baking pumpkin pie. There is a wide selection of pumpkins and squashes: from giant pin cushion style of Turban Squash, to spaghetti squash, or the dense sweet flesh of acorn squash and butternut. 

Pumpkin can be found in Mexican, Japanese, Indian and Italian cuisine. Squash are a vegetable that improves with time: they can be matured over from last year, deepening in flavour, if kept in a cool dry place. Note that the enormous pumpkins that are carved into lanterns aren't the best for eating, being watery and tasteless.

Halloween occurs as autumn turns to winter: the wet amber leaves have been swept up and the nights begin to frost. Here are a few tips and recipes to expand your pumpkin repertoire and a couple of wine suggestions.

Interesting squashes/pumpkins you should try:

  • Butternut squash. I love it roasted and tossed into salads or served with couscous, a few pomegranate seeds and parsley. The 'coquina' variety is nicely sweet.
  • Spaghetti squash. Once baked, the centre can be forked into spaghetti-like strands. You can treat it like courgetti, a gluten-free replacement for pasta and the latest trend for fashionable 'clean' eaters. Or add lashings of salty butter and parmesan, as I do.
  • Tromboncini. Trombone-shaped Italian squash. When young, slice up and use like courgette; when older, use like squash.
  • Gem squash. Wonderfully sweet: stuff and bake.
  • Acorn squash. Another small squash. Can be pureed into soup or stuffed.
  • Onion squash. Small, baked, mixed with cheese. This is great on toast.
  • Kabocha squash. Popular in Japan. Perfect simply roasted with soy sauce, ginger, sesame seeds and served with sushi rice.
  • Hokkaido. Teardrop-shaped, deep red/orange squash. Use in a tart, a soup or simply roasted.
  • Delicata squash. Italian from Lombardy. Difficult to find in the UK but it's easier to chop up than other squashes and the skin is edible so no peeling required. Roast with a little salt.
  • Crown Prince. Large blue/grey skinned squash with sweet orange flesh inside.
  • Harlequin. Pointy decorative squash is also good to eat.
  • Turban squash. Spectacular - looks just like a Turkish hat.

Top tips for squash and pumpkins:

  • Use every part of the pumpkin. 
  • You can save the seeds and roast them. Just brush/scrape off most of the flesh, give them a quick wash and roast with a little salt and olive or pumpkin seed oil. 
  • Austria grows especially large pumpkin seeds which they turn into cold-pressed dark green Styrian oil. Dip bread into it or drizzle over roast pumpkin.
  • I use pumpkin seeds in bread or scattered over salads. 
  • The skins or shells are effective as bowls for soup or as below, for a soufflé. 
  • The flowers can be used for a Mexican squash flower soup. 
  • Squash is also a brilliant carbohydrate filler for those who are gluten free.
  • For the best tasting winter squash, experiment with some of the other cultivars available.

Pumpkin Soup Recipe:


The classic pumpkin recipe, you can use most pumpkins for soup. Decorate with herbs chopped finely into oil, pumpkin seeds, croutons, a swirl of yoghurt or a grating of parmesan cheese. Serve with bread and you have a warming autumnal meal.

Serves 6


3tbsp olive oil
1 large brown onion, diced
one medium pumpkin, seeded, peeled, chopped roughly, approximately a kilo of flesh
1.5 litres of vegetable stock
1/2tsp mace
100ml of single cream
Salt and pepper to taste

Using a wide, tall, large saucepan, heat the oil then soften the onion. Add the pumpkin chunks, cooking until slightly golden on the edges. Then add the stock and mace. Cook for 15 minutes then use a hand blender or a table top blender to process the chunks into a soup. Add the single cream. Season to taste. Serve warm.


To make it vegan: replace the single cream with coconut milk. You can add a finely diced red chilli to add an exotic vibe to the soup.


What to drink with this soup:

I'd choose a medium bodied red wine or a sherry to match this hearty soup. 

Pumpkin curry recipe

In India they tend to use small 'tinda' pumpkins for curry (try Tayyabs in London's East End for a fantastic version) but I like to use a firmer fleshed squash such as butternut. This recipe uses up other autumnal ingredients such as green tomatoes - the ones that haven't had enough time to ripen on the vine before blight attacks the plant. 
Serve with rice and yoghurt for a full meal. 


Serves 4-6

Ingredients
3 dried kashmiri chillies, soaked, deseeded. 
50ml of ground nut or vegetable oil 
1tsp mustard seeds 
1 large black cardamom
1tsp of cumin seeds
1tsp of coriander seeds
1 cinnamon stick
2 bay leaves
A pinch of cloves, ground 
1 Butternut squash, peeled, deseeded and cubed 
3tbsps of tamarind paste 
3 cloves of garlic, crushed 
3cm of fresh ginger, grated
3cm of fresh turmeric root, grated 
10 green tomatoes (red or yellow can also be used but green adds a little acidity)
1tbsp of sea salt (less if using table salt) 
250ml of coconut milk (buy a good brand without thickeners or additives) 
30g of fresh coriander leaves (or one pot)


Method
Soak the chillies in boiling water. In the meantime, heat up the oil a deep frying pan or saucepan. 
Add the mustard seeds and wait until they pop. Add the cumin, coriander, cinnamon, bay and cloves. Add the butternut squash to the pan, stirring on high heat then lower the heat to medium. 
Remove the chillies from the boiling water, snipping off the stems and seeds. Place them in a blender with the tamarind paste and a little water. Blend until you have a watery paste. Add this chilli tamarind paste to the pan and stir. 
Add the garlic, then grate in the ginger and turmeric. Add the green tomatoes, followed by the salt and coconut milk. 
Cook on a medium to low heat until the butternut squash is tender. Finally, add the fresh coriander leaves and serve with rice.

What to drink with pumpkin curry:

A crisp but full bodied white is just the ticket to stand up to the spices and slight heat of this recipe.

Spaghetti Squash Recipe:



This is a fun squash: once baked, you fork over the inside flesh (having removed the seeds), and it resembles spaghetti. Add butter and cheese and you have a low carb meal with little effort.

1 spaghetti squash, whole
Salt and Pepper to taste

Toppings:
Butter
Cheese, either parmesan or cheddar.
Jalapeno peppers, sliced.

Preheat the oven to 180cº for 20 minutes.
Place the entire squash in a baking tray and roast for one hour or until soft when poked through with a metal skewer.
Remove from the oven and slit lengthways down the middle. Scoop out the seeds and fork over the flesh. 
Add the toppings of your choice.


What to drink with spaghetti squash:

A white chardonnay is often recommended for spaghetti squash.
What do you like to drink with pumpkin?

Thursday, 25 October 2018

My visit to the spaghetti factory in Italy's most famous pasta town, Gragnano

 pasta factory Pastificio Dei Campi Gragnano pic:Kerstin Rodgers/msmarmitelover.com

 pasta factory Pastificio Dei Campi Gragnano pic:Kerstin Rodgers/msmarmitelover.com

Gragnano, pasta town, Italy


Have a good look at packs of pasta next time you go food shopping. You'll see that many of the best brands are made in Gragnano, a hilltop town south of Naples.

Last year I visited Gragnano, specifically the factory Pastificio Dei Campi, which, according to Italian food experts that I know, is reputed to be the best pasta in Gragnano.

It comes in a glamorous gift packaging, looking more like a high end perfume or beauty product. Housed in a thick red, black, white and gold satin cardboard box, with a cellophane window to see the contents, bound with a wax sealed ribbon, you slide out the inner box, containing the most elegant bronze die pasta. A bronze die is a metal mould with rough sides, which creates a rough sandy surface on the outside of the pasta, meaning any sauce will cling.

Guiseppe Di Martino has been making pasta for three generations, owning three different dry pasta factories and three for fresh. Pastificio Dei Campi is their top end brand, established in 2007, to preserve the traditional artisanal way of producing pasta. There are different pressures, temperatures, different ways of drying pasta.

Pasta Q and A

 pasta factory Pastificio Dei Campi Gragnano pic:Kerstin Rodgers/msmarmitelover.com

What is your most popular shape?
It depends on the country. Usually spaghetti.

In Italy?
Spaghetti. Here there is a trend towards bigger forms like Spaghetti Maxi, a bigger type of spaghetti.

How long does Spaghetti Maxi take to cook?
13 minutes as opposed to the classic 8 minutes.
We have four different types of pasta: spaghetti, vermicelli, spaghettini, spaghetti Maxi

In the UK is spaghetti the most important shape?
Yes spaghetti, also linguine, plus short shaped pasta like penne rigate and oriechiette.

In the USA?
In America they like grooved pasta shapes. Industrial pasta is usually all smooth. But industrial producers like Barilla decided to introduce a grooved pasta because it was faster to produce, but they did it not with bronze dies but with teflon.

It imitates bronze die?
It tries, but if you use good quality pasta, you don't need grooves.

Is Barilla the most popular brand in Italy? In Italian supermarkets I've seen aisles and aisles of blue packaging of Barilla.
It's very industrial. Barilla isn't great quality, the best pasta is Gragnano pasta.

Why is Gragnano known for pasta?
They say that pasta was born here. It dates back 500 years. Here we have many generations of pasta producers. We only employ pasta makers who are sons, daughters, grandchildren of pasta makers.

They must have generational know how?
We employ only locals to actually make the pasta.

The climate here is perfect for the slow drying process. In ancient times, when machines didn't exist, they made it all by hand and dried it outside. In the daytime, the sun dried it fast and in the night time, the humidity and the sea breezes gave the pasta the right texture. The pasta is better preserved, and the grain lasts longer.

We try to dry as slowly as possible, It takes 24 to 72 hours to dry our pasta. Just to compare, Di Martino, our other brand, dries in 6 hours. We need 24 hours for small shapes and 72 for long shapes
With long candele which you break by hand, you need 80 hours drying time and 15 days of stabilisation. We need to check the drying process went well.

Bronze die, are they made of bronze?
Yes. Bronze metal is very important in pasta production, it gives a rough surface.

We go inside the factory, it's very very clean, but also hot and noisy.

We have no kind of air conditioning unfortunately, which is awful for the workers but good for the pasta. The pasta is very sensitive to the outside temperature.

Where do you get the flour from?
We have only one supplier, in Puglia. They cultivate the grain, the hard durum wheat, organically for us. That's why we are unique. We can track our grain. If you go to our website, there is a certificate and you can see on google maps where the grain was grown for every packet.

We have a three year rotation, cultivating our grain the ancient way. The first year our farmers grow legumes, the second year the soil lays fallow, and the third year we grow the grain. This way we obtain a high level of proteins within the grain without using pesticides.
The harvest is ready in mid June. Then it's made into semolina. The farmers mill the grain to order and it takes 3 hours to drive from Puglia to Gragnano. So it's very fresh.

Most grain for Italian pasta is imported from Canada. In order to withstand shipping which lasts a month, the grain becomes humid from being at sea. This compromises the quality.


Tour of the Pastificio Dei Campi factory

 pasta factory Pastificio Dei Campi Gragnano pic:Kerstin Rodgers/msmarmitelover.com

I am shown the bronze dies and pick one up:
They are very heavy I comment.

Each pasta shape has its own bronze die. For instance this is for ziti.
Here are bronze dies for short pastas.
Here is campotti, our exclusive pasta shape.
And traditional for Gragnano is the mixed pasta shape, to have all different shapes in the same box.
When Italy was a poor country, Italian families were big, so as not to throw the end of a box away, they mixed pasta shapes.

I'm quite shocked by this. I row with my daughter about this. I think it's a bit sacrilegious to mix your shapes. They all have different cooking times for gods sake!

We have traditional recipes for mixed pasta shapes. The classic sauce is with potatoes and Provola:
You fry the potato cubes, then add onion, then water, and make a soup.
Then you put the pasta in the soup.
You must have the right amount of water so that the pasta absorbs the water and becomes like a normal pasta dish not a soup.

How do you clean them?
With a special machine, it's important to make sure there is no leftover dough.

How many kilos of pasta do you use a year?
Per day, maximum capacity, is 3000 kilos.
We do 60 different shapes: 57 types are produced with bronze dies.
The other three, such as orecchiette are done in machines that imitate women's hands.

We use only Gragnano water, which is very pure and is taken from the mountains.
It is mixed with semolina and pushed through the bronze die.


pasta making at the Pastificio Dei Campi factory, gragnano, Italy pic: Kerstin Rodgers/msmarmitelover.com

I gaze with fascination at the pasta machines which are currently making trottole, shaped like a spinning top.
I touch the pieces: they are warm and soft, you can shape it. I taste it.
You can taste the sweetness, feel the roughness.

It comes out the other end and is then put into wooden racks.
Then the racks are taken to cells.
It's beautiful. 

It's very humid in the storage rooms for the pasta. Then they test them by cooking upstairs.

To find out the optimum cooking time? In the south of Italy they like it very al dente.
Our cooking time on the packet is al dente.

Good quality pasta takes more time to be cooked. If it's eight minutes or more it's fine. If it's five minutes, don't buy it. Quick cook is obviously a crime against pasta.
pasta boxes at pasta factory Pastificio Dei Campi Gragnano pic:Kerstin Rodgers/msmarmitelover.com

How to recognise good pasta

artisanal pasta versus industrial, Gragnano, Italy pic: Kerstin Rodgers/msmarmitelover.com

An artisanal pasta is pale and rough, and dusty looking. Because it's dried slowly, it holds together better, it expands more, and it doesn't break when you cook it. It has more resistant starch and is therefore healthier for say diabetics. If the grain is local, it is less likely to have damaging moulds (which is often what gluten sensitive people have problems with).


Industrial pasta is yellower, and almost plastic looking. There is no powder because the drying process is different. They dry the pasta at a higher temperature. If you work with it at a high temperature, it caramelises. There is no starch inside. It's very breakable and you will see that there are little chips off the spaghetti strands. It's brittle.


bronze die mould at pasta factory Pastificio Dei Campi Gragnano pic:Kerstin Rodgers/msmarmitelover.com


Stockists in the UK
Marks and Spencer
Andreas Veg in Chelsea


Taste Test

 pasta factory Pastificio Dei Campi Gragnano pic:Kerstin Rodgers/msmarmitelover.com

 I want to test which is the best spaghetti, the most popular shape of pasta, to which end I've been collecting packs over the last couple of years. Rather like my tinned tomato taste test, I've been giving notes out of ten. I've tried supermarket own brands to high end expensive Italian pastas. My results will be published soon.