My mother was an avid cook in the 1950s and 1960’s, who explored the exotic world beyond Women’s Weekly. She proudly cooked Indian and other different nationalities foods. We loved her long running (1930s-1960s) bridge game of three tables with her former Royal Adelaide Hospital nurse colleagues. Each tried to outdo each other with enticing food for the card night. When it was mum’s turn, she always laid on a feast. Savouries, cakes, high tea sandwiches, curries add my favourite crunchy Pavlovas.
My fifty-year love affair with cooking
My mother was an avid cook in the 1950s and 1960’s, who explored the exotic world beyond Women’s Weekly. She proudly cooked Indian and other different nationalities foods. We loved her long running (1930s-1960s) bridge game of three tables with her former Royal Adelaide Hospital nurse colleagues. Each tried to outdo each other with enticing food for the card night. When it was mum’s turn, she always laid on a feast. Savouries, cakes, high tea sandwiches, curries add my favourite crunchy Pavlovas.
As the youngest, I was always in the kitchen when she cooked. Begrudgingly sharing the cake bowl given to me with my siblings. We all eagerly awaiting the feast and have our go.
In a state (SA) with a flamboyant Premier Don Dunstan, with his own exotic cookbook, I was drawn to cooking. A girl friend introduced me to a battered 1962 Indian cookbook in 1969.
This started my love affair with cooking and after fifty years probably closer to a thousand dinner parties. It was nothing to spend a day cooking a feast for 10 or twenty people
Cooking is meditative and creative, and I could turn out a course in 15-20 minutes. A Lebanese friend taught me his mother’s favourite dishes. A girlfriend introduced me to Mediterranean food and I started my journey of self-discovery. Moroccan, French Italian,
Mexican, Spanish, Thai, Chinese and Latin American.
I love cooking and know particularly from my mother that sharing lovingly cooked good food brings people, together and is part of making communities.
I still love cooking. In isolation I am planning a big dinner party of my favourite foods cooked with flair. I can’t wait.
Cooking the Indian Way
I have been cooking this food recipe now for fifty years and will continue for at least another twenty years. It’s yummy
Guajarati Potato Cauliflower Curry a la 1962
Ingredients
Medium Cauliflower
1 pound of potatoes diced
4 oz butter or gee
1 teaspoon of cumin, ginger, turmeric, chilli
2 teaspoons coriander
½ teaspoon ground pepper
Salt to taste
Dice potatoes, divide cauliflower into small flowerets. Fry potatoes for two minutes until slightly brown. Heat butter and some olive oil and put spices in heavy pot stirring them.
Turn down to low heat progressively adding cauliflower and fried potatoes.
Peel and dice potatoes and cut cauliflower into small flowerets.
In fry pan on medium high heat lightly brown diced potatoes on both sides 2-3 minutes
In pot add gee and spices and fry on medium heat for few minutes
Turn down pot and add some of flowers of cauliflower progressively with the fried diced potato
Put pot with lid on low heat and make sure that there is sufficient butter not to burn bottom.
Keep lid on and allow it to cook in its own juices. Be careful not to have it up too high.
Check the pot and stir occasionally to make sure it is not sticking or burning
It takes 30m- 1 hr to cook.
Sides
Serve with a relish of yogurt, minced piece of garlic, very finely cut mint leaves and side serving of mango pickles
A salad of Diced Tomatoes, red onion, red capsicum with a pinch of chilli and a dash or two of fish sauce
Andrew McEwen
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