Food, Music, Food, Music, Food, Music... Ad Infinitum

"I'm thinking of going vegetarian, even vegan". Both my wife and I looked at each other incredulously. My daughter was also surprised. What my son had just said was as shocking as Donald Trump saying that he's been a closeted fan of Andrea Dworkin all his life. My son, vegetarian? Vegan???!!! This is the skinny lad who was wolfing down steaks with his mate less than two weeks ago. "Well, if it were down to me, I would have turned the whole family vegan long time ago." It was my wife's response now that made me laugh.

Now, don't get me wrong. I love vegetarian and vegan food. That is why I'm an omnivore. I get to experience the best of both worlds. But I like my meat. I can't hide it. Tonight, however, I am making an exception in order to post a recipe I came across whilst reading The Voice the other night. It sounds so yummy that I had to share it with you. This is the sort of fare I like tucking in and which I will be making at some point in the near future.

Baked Chickpea Burgers

Preparation time: 15-20 minutes

Cooking Time: 15-20 minutes

Serves: 8 burgers

Ingredients

2 tbsp olive oil (or canola oil)
8oz or 225g onions (finely chopped)
3 garlic cloves (minced)
1 tsp ground cumin
2oz or 50g carrot (finely chopped or shredded)
7oz or200 g canned or cooked chickpeas (drained)
1 tbsp tahini (or peanut butter)
2 tbsp parsley (finely chopped)
1oz or 25g chickpea flour (white)
1tsp baking powder
1tsp salt
2tsp lemon juice
Salt and pepper to taste
Spray oil

Preparation

1. Sauté the onions over medium heat, stirring frequently, until they soften.
2. Add the garlic, cumin and carrot and continue cooking for two more minutes.
3. Transfer to large bowl or food processor and add the chickpeas.
4. Mash or process until ingredients are combined.
5. Stir in tahini and parsley and lemon juice.
6. Combine the flour, baking powder, and salt in the small bowl, and stir into chickpeas.
7. Add flour to the bean mixture.
8. Flour your hands, shape mixture into four patties and dust them with flour. Fry in 1 tbsp
oil over medium-low heat for 1 minute, until just beginning to brown or spray with cooking
spray and cook that way for fewer calories.
9. Bake in a medium oven for 20-2 5 minutes or until golden brown.

The music to go with this groovy recipe must be equally groove-inspiring. That is why my first offer comes from Gorillaz, the animated invention of ex-Blur frontman Damon Albarn. Still love this song after all these years.



Next up an oldie for those who are into reggae. I've always had a soft spot for Tosh's music. I still find it more radical than the more radio-friendly Bob Marley (no disrespect to Bob, by the way, but once you become a legend, your hard edges are softened to accommodate new tastes and audiences). This is foot-tapping music with a message.



The Unthanks get heavy play chez moi. As the clip below shows, there are many reasons: the harmonies, the arrangements, the risk-taking approach, It all adds layers of delicious musicianship to be enjoyed, preferably, with baked chickpeas burgers.



Last clip comes from my neck of the woods. I have followed William Vivanco's musical career closely for some years now. I'm glad he has carried on pushing boundaries and making it hard for others to pigeonhole him. I am sure that tonight's recipe has done a similar thing: vegan food has its own groove. That's why I'm an omnivore, remember?



Next Post: "Saturday Evenings: Stay In, Sit Up and Switch On", to be published on Saturday 21st May at 6pm (GMT)

Food, Music, Food, Music, Food, Music... Ad Infinitum

Winter is thankfully coming to an end and one of my two favourite seasons is about to start: spring. And spring to me means the power of the senses. Especially that of smell. I love the scents springs brings, whether it be the fragrance of new blossoms or the aroma of freshly-cut grass. Spring is that time of the year when we bring the garden furniture out (those with gardens, of course) to give it a good old scrub and varnish.

Hence my dish tonight is full of fragrance. I love, love, adore lamb meat. The rich flavour and tenderness of it is enough for me to write a thousand blogposts ad infinitum. I happened upon this recipe in the new cook section of the Saturday Guardian and knew instantly I had to cook it. I’ll probably wait until it’s a bit less cold and more springy but in the  meantime I shall leave you with the food and its corresponding music.

Fragrant lamb with prunes and almonds

2.5kg of lamb shanks, or 1.8kg of boneless lamb shoulder, trimmed of fat
2 tbsp butter
2 medium onions, thickly sliced
Pinch of saffron threads
6 garlic cloves, chopped
A thumb-size piece of ginger, peeled and slivered
1 small cinnamon stick
1 tsp coriander seeds
1 tsp cumin seeds
1 tbsp ground ginger
1-2 tsp ground cayenne pepper
150g golden raisins
300g pitted prunes
750ml chicken broth or water
300g chopped tomatoes
Salt and black pepper

For the garnish

1 tbsp butter
200g blanched whole almonds
Large pinch of salt
Small pinch of sugar

Preheat the oven to 160C/325F/gas mark 3. Season the lamb generously with salt and pepper and then set aside.

Melt the butter in a large frying pan. Add the onions, sprinkle with a little salt and crumble the saffron on top. Sweat the onions gently for about 5 minutes or until slightly softened. Remove from the heat and stir in the garlic, fresh ginger, cinnamon stick, coriander and cumin seeds, powdered ginger and cayenne pepper. Add the raisins and half the prunes.

Put the lamb in a deep casserole and spread the onion mixture over the meat. Add the broth or water and tomatoes, and cover the pot with foil and a tight-fitting lid. Bake for about 2 hours or until the meat is tender.

Take the dish from the oven and remove the foil and lid. Add the rest of the prunes and submerge them in the liquid. Raise the heat to 200C/400F/gas mark 6 and return the lamb to the oven, uncovered, for about 15 minutes to let the meat brown a bit. Remove the pot from the oven and let it rest for 10 minutes or so.

Skim off any fat from the surface of the tagine. Reduce the sauce if it seems thin. The tagine is ready to serve but will reheat perfectly, so you can make it today to serve the next day: the sauce will mature beautifully in the refrigerator overnight.

Just before you serve the tagine, heat the butter in a small frying pan over a medium heat and gently fry the almonds, stirring occasionally. When they turn golden, dry them on a paper towel and sprinkle with salt and sugar.

To serve, transfer the stew to a large platter and scatter the fried almonds over the lamb.

From Heart of the Artichoke by David Tanis (Artisan Books).

Musicwise, we’re starting really up high with a killer tune. No pun intended, by the way. Well, only just. You gotta love David Byrne and his Talking Heads. And Psycho Killer is one of those tunes that just gets better with time. Same with that lamb as you cook it for a couple of hours.

Did I mention before that we were going to start really high? Oh, well, let’s turn the temperature even higher. And turn the volume up, too. You know what they say about kitchen, the heat and the ability to stand it (smiles)? The Zep are always welcome here on my blog, especially this tune. It makes me ramble, or waffle, or waffle-ramble (smiles). Getting on a bit now, Jimmy and the boys, huh? But they can still rock the joint.



All right, all right. Let’s all calm down a bit now and take things slowly with our beautiful, lovely sista Jill Scott and He Loves Me. This is one of those tunes for which there’re no words, just feelings. Same as the tasty, tender meat of the lamb you’re cooking. Enjoy



And I’ll leave you tonight with another timeless melody, Downpresser Man, by the great Peter Tosh. I gotta have some reggae in my mix, even if it’s not of the sauce type. I hope you enjoyed the food and the music tonight.



Next Post: “Sunday Mornings: Coffee, Music and Reflections”, to be published on Sunday 10^th March at 10am (GMT)

Photo taken from The Guardian