Tofu with coconut

Quite often strange and wonderful foods are packaged with no explanations on how to eat them.

Take aduki beans. Gillian McKeith recommended them on British TV. The nation listened and duly bought them.

But what to do with those aduki beans? I bet you money some are still sitting in the back of people’s cupboards…

The more unusual the food, the more the food makers assume you know what to do with them.

This explains why I was so happy to receive a booklet (in this case free with this Sunday’s the Observer) on interesting ways to cook tofu.

I love the bland, digestible high-protein bean curd. But apart from stir-frying, I never quite know how to eat it.

The booklet from award-winning organic tofu makers, Cauldron, takes its inspiration from Asia where tofu is traditionally used and you are not seen as a weirdo for eating it.

Here’s my Winklerified version of its Rendang paste:

Toast 3 tablespoons of dessicated coconut in a dry, hot frying pan.

Make a paste: Blend (or whizz or pound) the toasted coconut with one cut raw onion, 1 mild fresh chilli, a chunk of raw ginger peeled and chopped, and a teaspoon of turmeric. No liquid needed.

Heat 1 tablespoon of oil in a heavy frying pan and gently fry the paste, stirring until the aroma is released.

Add 250 mls (a bit more than half a can) of coconut milk with 125 mls of water.

Blend a teaspoon of tamarind paste with a tablespoon of water, and add that along with 1 stick of cinnamon (see it floating on left of picture) and 4 star anise (I have had star anise in my cupboard for ages not knowing what to do with it…).

Bring the mixture to the boil, then reduce the heat and simmer for 5 minutes. Add the drained tofu pieces and cook gently for another 10 minutes. Stir in greens chopped in strips, such as fresh coriander or spinach or pak choi.

Serve as I did with brown rice and cubes of roasted sweet potato.

I am not known for my presentation skills when it comes to food. By the time I have cooked, I am in no mood for artistry. Hence the joy of eating out.

One of my fave local eating places is a gastropub on Bristol’s Gloucester Road Robin Hood’s Retreat.

The food is locally sourced and heavenly flavoured. I believe the chef is a master.

I had asparagus from the Wye Valley with a Scotch egg with the egg still warm and runny; pea puree and sea trout on a bed of lentils. Dinner for two with 1 glass of wine and two courses, came to about £50.

And all, as you can see, beautifully presented.

Judging the Great Taste Awards

I was a judge at the recent Great Taste Awards at the Real Food Festival in London last weekend. It was a salutary experience.

That is putting it politely.

Some of the entries had an ersatz look and taste. Lemonliness, for example? Think pungent-smelling disinfectant.

The Great Taste marquee seated about 100 judges at different tables.  The judges at mine included three other food writers and one buyer from a posh department store.  She had all the technical words whereas I was going: “Yak, I can’t eat this.”

Our brief? To taste seven olive oils as well as confectionary, cakes and biscuits. Cruel combination, but we were game. We discussed each item thoroughly, making copious notes including constructive suggestions.

My fellow judges allowed only one item, a fresh and intriguing amaretto chocolate, on to the next stage.

It is good to know judging is discerning so a Great Taste Award is worth its…salt.

But where was the taste? I felt commercial concerns with clout and confidence were the ones putting their products up for judging.

Back on the showfloor, there was real food galore.

For example the Nibchoc stall with its Raw Cocoa Bar with Ginger Nibs was a sumptuous ginger taste-sensation and healthy to boot.

My message is: if there are any artisan or small organic food producers out there, thinking:

“Do I dare put my product in front of the Great Taste judges?”

I would say: Do It.

Get out there, real food makers, and strut your stuff for the 2010 awards!

Bean salad fast food

I have to eat. Now. Quick and dirty.

So I grab a tin of organic haricots beans, a must-have cupboard staple.

I open it with the ring-pull and drain the health-sustaining beans in a sieve.

I put them in a bowl and snip whatever fresh things I can lay my hands on:

• wild garlic flowers from a walk a week ago
• chive flowers from my balcony pot
• winter chard that kindly reappeared this spring when I thought it was a gonner

I added olive oil, balsamic vinegar and crunchy rock salt.

All of which sounds poncy but make all the difference to a dish so get over it.

What is your most cannot-live-without cupboard staple?

PS Inspired by Lynn who comments here and grows organic produce for vegetarian restaurant in Bath, the well-established Demuth’s, I ate lunch there on Friday. My thali with all its different tastes and textures including dhal and chickpeas cost £10.95 . I also liked my dining companion’s beetroot dish.