This week was my turn to cook at The Breakfast Club, a pop-up restaurant run by the oft-mentioned Rachel. It was also the hottest week of the summer so far, with temperatures topping 30 at the weekend.
It was late on Friday evening when I wondered whether I could stand the heat – and if not, whether I should get out of my kitchen. I’d dried the tomatoes for hours in a warm oven. Said oven was now heating up again, this time to welcome my Portuguese custard tarts. I was boiling kettle after kettle of water to turn into iced tea. And everything I touched was starting to melt.
Such was the intensity of the heat that at one point, an apparition came to me. There, at the far end of my kitchen, a mirage appeared, and out of the haze stepped Gregg Wallace, wearing nothing but a white towel and an ugly grin. I’ll never forget what he told me (mainly because he repeats it so often on MasterChef that it’s the next most natural thing to him after breathing). ‘Cooking doesn’t get any tougher than this,’ said he, portentously. ‘Yes it does you ridiculous little man,’ I replied sternly. ‘Now get out of my kitchen before I report you to Hello magazine.’
Posted in breakfast, gluttony, restaurants
Tagged avocado, bacon, berries, coffee, condensed milk, French toast, Gregg Wallace, ice cream, iced tea, leche leche, Masterchef, orange juice, pop-up restaurant, Portuguese custard tarts, puff pastry, Ready Steady Cook, salsa, salted caramel, soured cream, sweetcorn fritters, The Breakfast Club, tomatoes, vanilla mascarpone
I had a contemplative Sunday yesterday, because until I opened The Observer I didn’t know that Egon Ronay had died. When I learned that, it certainly brought back memories.
The first time I saw Egon Ronay in action was when I was about eight years old. It was a Sunday afternoon at my grandparents’ house, the telly was on, and my brother and I were glued to it while the adults slumped on the sofas making small talk.
I can’t remember what we were watching. It could have been a holiday show. However, it’s more than likely to have been Masterchef, which was staple Sunday afternoon viewing at that time. Masterchef also happened to be one of our favourite comedy programmes, firstly for its hilarious opening sequence of an egg being cracked in slow motion into a bowl of flour (which we liked to record on VCR and rewind…), secondly for Lloyd Grossman’s double whammy of silly name and sillier accent, and thirdly for the way the judges admired the painstakingly poised food for a brief moment before thoroughly demolishing it, eating one spoonful, and leaving it behind, razed to the ground. The audacity.
It’s not important how or why Egon Ronay had a slot on whichever show it was: what caught my attention was his job title. (His name too, in all honesty. But mostly his job title.) At that age, I was constantly being asked what I wanted to do when I grew up. Up until then I’d answered firmly that I wanted to be a waitress, because I loved the black dress and frilly pinny I’d seen on the French serveuses in ‘Allo allo. I hadn’t thought beyond that, except for the fact that I also wanted to read Enid Blyton at university.