Have you ever done this thing where you read in a novel what somebody is eating and you immediately want to have that for yourself? That you were licking lips while you heard the descriptions, and your stomach started to rumble.
Hermes Diaktoros is a Greek detective, written by Anne Zouroudi*, who solves crimes in a variety of settings around the Aegean. If you’ve not read them, DO. They are really good. I’m saving at the moment to get the newest one on my kindle. But, this is not a book reviewing place.
The description I’m talking about comes from The Whispers of Nemesis, where Hermes and a taxi-driver called Hassan are sharing a plate of goat liver:
It was, as Hassan had said, a fresh, well-flavoured mouthful: a touch of pink at the centre, the onions soft and flavoursome, the whole made interesting with a scattering of thyme.
Not only is it interesting to me as it shows a Greek take on liver and onions. It also talks about liver cooked in a sensitive way. And thyme is my favourite herb.
I didn’t have any goat liver, but I did get some venison liver a while ago, and was inspired to try and feel a bit Greek (but without the murders) in Beeston.
I floured the liver, pan fried it for a couple of minutes each side and served it on top of two potato farls (a lot of my family is Irish too), a bit of Greek salad and LOADS of fresh thyme. It was super tasty.
Have cooked something from a novel? What are your favourite food novels?
I’ve not read any James Joyce (the shame) but I know he’s all over the offal. I know this because my very supportive godmother posted this:
“Mr. Leopold Bloom ate with relish the inner organs of beasts and fowls”
Then there was an interessting discussion about how offal because part of national cuisine, when a country has a high level of meat export. In this case, beef and lamb cuts exported to the British Army from Ireland. Just leaving the trotters and chitterlings behind.
Who says offal isn’t political?
*she is a second cousin of the Barnsdale branch of our family. That’s by the by.