Winter cheer

The Not Forgotten Association  (www.thenotforgotten.org) Jingle Bells Rock drive-in entertainment and lunch at Southampton Airport was the highlight of this week.  It was covered by ITV local News.

We all sat in our socially-distanced cars with special speakers that blasted out the jollity of popular Christmas songs rendered by a stalwart and talented group of entertainers on the stage, battling the winter chill.  They had to be wildly determined and motivated as the only audience feedback was the hooting of car horns and waving of arms.  We and other veterans with health conditions and injuries from military service were welcomed with beakers of mulled wine (tea or coffee for the drivers) and fed a simple but delicious hog roast lunch.  Songs, dancing and hooting continued for a couple of hours, punctuated by silly games and a raffle.  The synchronised horn hooting to the “12 days of Christmas” was the fantastic finale.

As a blind person, the spectacle wasn’t so obvious but the sheer energy, enjoyment and happiness of the event was wonderful after nine months of hibernation.

For anyone else with little or no sight, there’s a possibility that a mobile phone and artificial intelligence could help you get around. See more on: www.bbc.co.uk/news/av/technology-55178066

Meanwhile, I’ve been re-making this simple lamb tajine https://youtu.be/z5YjvpvwVOg.  It is fragrant with spices, is not too hot and reheats perfectly from the freezer.

2 medium onions peeled and diced.

1 tablespoon oil.

2 portions GGG*.

500 g lamb, diced.

1 teaspoon turmeric.

1 teaspoon ground cumin.

1 teaspoon ground cinnamon.

1 teaspoon smoked paprika.

1 rounded teaspoon harissa.

500cl water.

1 handful stoned dates, chopped.

7 fresh tomatoes, chopped.

1 rounded tablespoon almonds, ground.

2 chicken stock pots/cubes.

A good squeeze tomato paste.

1 medium tin chick peas (240 gram, drained.

1 orange – zest and juice.

 

Sauté the onions in the oil until softening then add the GGG.

Add the lamb to the pan and sauté.

Add the spices and sauté for a minute or two until their fragrance can be smelled.

Add all remaining ingredients (except the orange juice and zest) and bring the pan to a very gentle simmer.

Cover and continue to cook over a very low heat (over a heat diffuser, in a very low oven, in a slow-cooker) until the lamb is tender and the tajine is unctuous (at least 2 hours and sometimes 5-10 hours depending on how you are cooking it).

Add the orange zest and juice before serving with couscous.

 

*GGG is 4 parts fresh root ginger, 2 parts garlic and 1 part green (or red) chilli.  Peel and de-seed and roughly chop before whizzing in to a rough paste in a food processor.  A portion is one teaspoonful.  I freeze portions in an ice-cube tray and then store in a box in the freezer.  Excellent for all curries too.

 

 

 

 

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