Better With Age

You may be surprised to hear this but very few things do actually improve with age. ‘What! What about wines?’ I hear you protest. Well the word from one expert I know – a woman that’s spent more time gargling and spitting into buckets than most – is that 95% of the wines on the shelf are ready to drink right now. If you’re reading this at 9 o’clock in the morning don’t take that advice literally. Of course if you’re like me, and choose wines based on the size of the discount, with complex mathematical weightings for the alcohol content and the attractiveness of the label, then the aging potential of the wine isn’t relevant.

Bodies certainly do not get better with age; over time my body seems to have mixed up my goals of thick hair and thin waist. Also gravity’s attraction has proven irresistible for parts of me that are best not revealed. And now my ‘laughter lines’ are proving too deep for my foundation, and may require polyfilla.

Some foods improve with age, take beef for example, which unlike chicken or pork, can be aged for as long as 21 days. Cheddar cheese also gets better over time, however like me it does get sharper with age; possibly more pungent too, but we won’t go there.

Now that I’ve brought up things whiffy, I want to turn the spotlight onto what is lurking in the back of your fridge. Generally speaking these unrealised pearls of gastronomy have not improved in the time they have spent languishing next to the nail varnish. However I have a method that will see this decaying detritus reborn as a culinary delight; a recipe that will elevate decaying food to the dizzy heights of cordon bleu cooking. Over the years this dish has gained the auspicious title of, ‘Old Food Pie’. While I don’t want to overstate my achievements, I do believe that only Lazarus has been brought back to life as dramatically.

Initially driven by a parsimonious nature, this recipe has become a talking point amongst my friends, with some even saying that it’s a dish to die for. Others say it is an antidote to a sterile world. Indeed some even suggest that eating this dish renders a visit to the overseas travel vaccination clinic before a trip to the developing world unnecessary. High praise indeed.

If it isn’t already, this recipe will surely go viral. So print it off, harvest whatever ecological community is threatening to take over your fridge and render your family and friends speechless.

Next time I’ll uncover the joys of sleeping rough and skip diving, ‘til then – bon appetite!

Old Food Pie

Ingredients

  • Root vegetables (e.g. potatoes, pumpkin, carrots, parsnips, etc.), remove any rotten or mouldy bits and cut into chunks
  • 1 onion, firstly cut off the 5cm long green shoot, then peel off the dry skin and any outer onion layers that have gone slimy
  • 2 cloves of garlic, trim off any new green growth
  • Broccoli and/or cauliflower, discard any blackened bits, cut into florets, and then soak in water for one hour if excessively dried up and wizened
  • 1x 400g tin of tomatoes, dented cans bought on special are fine – after all the dents are most likely caused by mechanical damage and not multiplying Clostridium botulinum
  • 4 eggs, place in water and discard any that float to the surface, are discoloured or their smell transports you to a thermal spa
  • Cheese, cut off any mould and then grate
  • Salt and pepper, no lurking dangers here

 

Method

Preheat the oven to 200oC.
Microwave the root vegetables until thoroughly cooked. Sauteé the onion and garlic in olive oil. Add broccoli, cauliflower and tomatoes. Sauteé for a further 5 minutes then place everything in a casserole dish. Beat eggs, add seasoning and pour over the vegetables. Sprinkle cheese on top. Bake for 30 to 40 minutes.

The dish is best complemented with lots of any full bodied wine, and should be followed by a frozen dessert to dull any lingering fizzing or nasty after-taste on the tongue.

Cartoons

old-foodWWlaughter-linesWW

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