A full version with recipes can be found at the Slow Travel Berlin website. more...
Full version with recipes can be found at Slow Travel Berlin. more...
I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...
One thing that is near impossible to find in Germany is chutney. For the German readers who don't know what this is, it is a spicy Anglo-Indian sauce made out of fruit, sugar and vinegar. Wikipedia explains it well. Traditionally an accompaniment to Indian food, it is fantastic with cheese and cold meats. I also like some chutneys with roast meats and they can also be used to spice up sauces and give them an extra depth of flavour - as in this lamb tagine.
Germans don't tend to have the French aversion to "jam-with-meat", an English tradition so often reviled in France, where they laugh at us for eating, say, apple sauce with roast pork or redcurrant jelly with roast lamb.
No, the Germans understand the fruit sauce with meat. Preiselbeeren (lingonberry) jelly is a popular accompaniment to cooked beef.
German cuisine also often has a lot of vinegar in it, so it is a mystery to me why chutney is near-unknown in Germany.
Tobias thinks I need some more pictures on this blog and insisted on taking one of me cooking chutney.
I have decided to bring chutney to Berlin. The Flohmarkt am Mauerpark, just up the road from us, is a huge weekly market that takes place every Sunday. We have reserved a stall there for next Sunday (22nd August) and I have been frantically cooking chutneys for the last couple of weeks.
I am required to have in-house control mechanisms to ensure the safety of my chutneys. Of course, anyone who cooks a lot at home has an keen eye for the cleanliness of their kitchen. But I have duly typed out my in-house safety procedures and, of course, am following them to the letter. (I will post these procedures if anyone is actually interested, but they are really not very interesting unless you are a food and hygiene safety inspector.)
I've made chutneys before, of course, but only in small batches of a few jars. Recently, I have been making enormous batches of the stuff, 25 jars-worth at a time. It is harder work than I imagined, just dealing with the sheer quantity of fruit to peel and chop.
However, they are very tasty, even though I do say so myself. Tobias has designed some lovely labels (we are trading as Chutni, in association with Thyme Supperclub) and we are looking forward to testing them out on the unsuspecting German populace next week.
The different flavours can be found here. We're going to set up a proper online shop in due course; if, in the meantime, you want to buy some without coming to the market, drop me a line and I'm sure we can sort something out.