Global Gobbler guest #5 - Remy-M

Name: Remy-M
Age: 31
Occupation: Teacher as well as a protector of Indonesian monkeys
Favourite food: Apples
Why she deserves the Global Gobbler experience: Well, i'm never going to get to Afghanistan to sample the produce so maybe this will make do?

The Verdict

The presentation was effective. The aromas were balanced and the plate was full of colour. I loved the merging of sweet corn and earthy parsnip and spicy cumin, almost too much (!) but saved by the fresh coriander – perfect balance on the palate! The condiments were not required but were perfect all the same – a tasty jam and thick sour cream.

The three citrus rinds gave this a marmalade-y flavour without the overpowering sweetness. And what a yummy salt! The almonds could have been a bit less finely chopped – and my first, and definitely not last, experience with metallic nigella seeds.

And this is where Remy's review ended...a combination of the hot sun and beverages consumed the evening prior were to blame - and not, I am promised, my cooking! My housemate enjoyed the toils of my hours in the kitchen but was hesitant in providing a photo.

So you will have to rely on my completely biased chef notes!

And the final comments from Remy: "When I asked Joel what they ate in Afghanistan he kept on telling me goat. There was no goat but I didn’t mind at all! Osama would be proud of you Joel. Thank you. Remy xo"

Only in Afghanistan - RIP 17 February 2008

E
Parsnip, cumin, fresh coriander and sweet corn rosti served with a red onion, paprika and mint jam and crème fraiche

Chef Notes

I remember having rosti at home and tried to twist it with the parsnip – didn’t have quite the same texture as I remember probably due to me undercooking the parsnip – damn health considerations! The onion jam and the crème fraiche matched well with the cumin but presentation was a bit average – reminiscent of pepper sauce served with dirty schnitzel.

S
Slow baked leeks in triple citrus rind (orange, lime and lemon), nutmeg and and sage and served with roasted almond and nigella salt.

Chef Notes

Flavours were great but the texture of the leek wasn’t as hoped –a little tough and may have needed a bit more moisture or longer cooking time. But the almond and nigella seed salt was a good mix – I think this is the end of standard salt. Dish might have worked better with zucchini or something which absorbed the flavour a little better.

M
Afghani kofta balls: millet flavoured with dates, lime zest, fresh turmeric, fennel seeds and dried chilli and coated in a crust of crushed walnuts and coriander seeds then served on tomato and cucumber checkers with a coriander, chilli and lime salsa.

Chef Notes

My favourite – I had previously used these flavours with rice and they went even better with millet which is a lot more moist. The walnut crust had a Middle Eastern flavour and was perfect crunchy exterior for soft millet. Maybe some goats cheese with the millet would have given it a melting aspect. Happy with the presentation but I don’t think the coriander salsa was right – more Asian than Afghani.

D
Baked pears stuffed with a pistachio, date and rose petal paste and served with cardamom and rose water yogurt then garnished with honey frozen rose petals.

Chef Notes

Pears were a little overcooked and a touch dry – maybe poaching them first or else more liquid. But the pistachio and date paste was good consistency – chewy with a roasted crunch, not sure what the rose water added… The cardamom flavour was surprising – haven’t tasted it outside of blended dishes so nice to isolate it – maybe needed to use thicker yogurt or even mascarpone next time.

Only in Afghanistan - the Osama Diet

E
Parsnip, cumin, fresh coriander and sweet corn rosti served with a red onion, paprika and mint jam and crème fraiche

S
Leeks slow baked in triple citrus rind (orange, lime and lemon), nutmeg and sage and served with roasted almond and nigella salt.

M
Afghani kofta balls: millet flavoured with dates, lime zest, fresh turmeric, fennel seeds and dried chilli coated in a crust of crushed walnuts and coriander seeds then served on tomato and cucumber checkers with a coriander, chilli and lime salsa.

D
Baked pears stuffed with a pistachio, date and rose petal paste served with cardamom and rose water yogurt and garnished with honey frozen rose petals.

So you've tried every other diet and need some inspiration? Introducing the Osama Diet... Want to experience the flavours of Afghanistan without ending up in Guantanamo? Email me globalgobbler@gmail.com with your name, age, favourite food and why I should cook for you and you may score an invite to a meal inspired by a country which sits proudly at the top of the Department of Foreign Affairs 'do not travel' list.