I know it may seem like a long way ahead but I’ve been thinking, on and off, about my debut as a cookery demonstrator in February. Yes, the world has gone topsy turvy. I can cook of course but I do not consider myself in any way as ‘a cook’ if you see what I mean. I still have to read recipes when cooking cakes, I measure most things instead of judging by eye. I like to try out new things and as regular readers will know I love a good cake recipe. It was only when I stopped regular work a few years ago that I really had the time to think properly about cooking and when I was researching for the book I tried out a lot more recipes. Like most things you become more confident and knowledgeable with practice.
I was asked to do a small demonstration and talk on food and crafts relating to my book by a local private college that runs short and long courses on food and art & craft subjects. The college, West Dean, is run by the Edward James Foundation and my path has led there on more than one occasion over the years for many different reasons. I of course have done a few courses on rare occasions but I have also worked there. For many years I used to give a lecture to the furniture restoration students about painted furniture restoration once a year, more recently I did a concentrated 3 day session with the post-graduates. When the renowned interior decorator David Mlinaric was engaged to give the dining room and surrounding areas a makeover in the 1980’s they asked me to work with him on the stencilled frieze that ran around the walls. I have even worked part time as a kitchen assistant, so now I find it a little ironic that I’ve been asked to do this talk.
As it’s only half a day and the first half is only one and a half hours long I’m going to have to find a few things that are quick and possibly take some things that are already prepared. While I’ve been pondering, I always wanted to try making skordalia. Although I’ve never eaten this in Cyprus it is eaten with salted cod in Lent and sounds delicious. It is a dip made with stale bread soaked in water to soften, olive oil and garlic pounded with salt. You can add nuts, almonds or walnuts and also it can be made with mashed potato. I made some today used stale bread and pine nuts, if you like fresh pesto you’ll love this.
I think this may be one thing I can take and a melitzanasalada which is another dip made with aubergines. I also want to make some keftedhes. These are those tasty little meatballs that pop up everywhere especially at weddings and parties. Of course I’m tempted to make a cake and the one that is so popular in Cyprus, Shamali. I’ve even made a video of this, check out the recipes page on the drop down menu under food.