Now I am not one to complain, as you know, but one thing that is somewhat irritating about television is the preponderance of 'cooking' programmes. Every channel has someone showing you 'New ways with fish,' or yet another fantastic recipe made from a turnip, a bag of crisps and two tomatoes. Apparently famous cooks travel the world to show how folks in exotic places dine, sometimes showing the locals how to cook their own dinners! Some even go to the extent of gathering a crowd of middle class 'ne'er do wells' who will have one show off cook amongst them make their dinner so they can criticise the chef while they stuff their fat faces. Just how disgusting is that? The sight of these cretins waxing lyrical about their free offerings while in thirty seven countries there were food riots among those who could no longer afford rice or flour turns my stomach more than a Jeremy Kyle offering .However I have to sit back and consider my fifteen and a half stone of wobbly fat,(overweight the doctor calls it, not obese), and wonder how I can complain about others while clearly taking more than my fair share at the same time. Hypocrite!
This brings me round to 'Flanders Stew.' This is a recipe I made myself, at least no-one has yet sued me for plagiarism. It came from the desire to eat something each day while not spending either time or money on the object. So I came up with this, which if enough ingredients are entered into the pot can suffice for four, five or even six days, or at least until the ambulance arrives and drops you off at the E-Coli hospital.
The ingredients vary. This is because they depend on whatever is within reach. So if the fridge, cupboard, and pocket is empty then there is little to put in. However if there has been a good day at the market and plenty of fruit and veg has fallen off the stands and rolled into the gutter then you can expect a bumper pot of 'Flanders Stew.' That is if you get there before that greedy fat woman with the brolly. Bitch!
First off chop an onion or two and start burning them in the pot. Then get your hands on mince! Preferably lamb mince as it is cheaper in Sainsburys when you go in at seven in the morning and they want rid of last nights left overs. Add this to those browning things that were once onions. Together this will turn into a brownish sludge, this is fine and you are heading in the right direction. Depending on whether you have forgotten to lower the heat it may also smell like a burnt out stolen Ford Escort. At this point add (at least half if not ALL of) a jar of 'Pataks Madras Curry Paste.' This is wonderful for taking away the taste and later when doing the washing up it also clears the drains very well. Ah curry, the United Kingdoms favourite traditional foodstuff. It's what makes Britain great!
Add to this basic substance, and 'basic' is the word, all sorts of things. Mushrooms take up a lot of space so are good, Barlotti beans also, as do Red Kidney beans, I have been known to throw in those strange blackened objects, long and short ones, found at the back of the fridge, some with mushrooms growing on them and chuck them in. It's best not to wonder what they may have been I find. Aduki beans are OK but a bit small as are lentils but remember to take all these things out of the tins first and not to misinterpret the 'Stand in boiling water' instructions sometimes found on the sides of them. I also dump a lot of frozen mixed veg just to give it that something nothing else can give. I can tell you nothing else does!
This usually fills the pot which then gets stirred, the heat set appropriately and I light the blue touch paper and retire to a safe distance. After a while it begins to burn through the pan and the strange rubberish odour that comes from the cooker tells you that it is ready. This is eaten, yes e-a-t-e-n, alongside chips, potatoes, pasta, bread, nan, oatmeal biscuits or whatever comes to hand. But be careful to look where your hand is before you start to eat I suggest. I also suggest using good quality plates for this as those plastic ones or cheap Chinese types tend to melt rather easily.
The name 'Flanders Stew' by the way comes from 'Flanders' and 'Stew.' 'Flanders' is that part of Belgium where the British Army spent most of the Great War holding back the German hordes. As the word 'Flanders' is derived from 'Flooded Country' it was no surprise that when great rainstorms arrived at the 1917 battle (known as Paschendalle) to find the land flooded. The huge barrage of artillery shells broke up what land was not already broken. What streams and irrigation channels remained dissolved into a muddy morass and two armies fought over this mess until the British had pushed the enemy far enough back to believe some sort of victory had been achieved. This was not an encounter anyone involved would ever forget!
The word 'Stew' comes from 'Stew' a method of cooking meat.
I found that cooking my stew left me with a substance that would have been readily recognised by those men who fought in Flanders. The flavour of my stew is similar to the flavour of the mud in which they ate their luncheon. Hence 'Flanders Stew.'
Tomorrow I will tell you, if you really wish to know, how I make potato soup!
