Isolation Diaries #2: Cooking & Campfire Pancakes

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This week was a tough one. A week when one month of no human contact accumulated into a painful pit of loneliness. On bad days, no amount of video calls, Zoom meetings, and messages can replace the warmth of a hug.

Saturday marked my first virtual birthday party, lighting a candle and eating cake in front of my laptop screen to celebrate my sister-in-law’s birthday with my family. With Easter coming this weekend, I hope Georgians will decide to celebrate in a similar way: at home.

Days have assumed a steady routine: work, dog walks, running, cooking, eating. Before lock-down, Tbilisi’s restaurants kept me well-fed (perhaps, too well, even). One good thing to come out of this pandemic is my new found enjoyment in cooking. My kitchen has become a rattle of pots and pans, my spice box is overflowing, and my freezer is full of enough to see me through an apocalypse.

But sometimes, no amount of new recipes can keep me preoccupied. On Saturday, the four walls of my flat and my new mundane reality seemed more encasing than ever. For these moments, nature is the best cure. And, you don’t have to go far. Tbilisi has plenty of trails on its steep slopes. Off I went up the hill near my flat, with my frying pan and pre-made pancake mix in my rucksack. I cooked overlooking the city on an open fire, far away from people and far away from any anxiety.

So, why not try cooking something new this week to keep yourself busy? I recently cooked chutney for the first time, and it is delicious. You can use any vegetables, even if they are over-ripe. This recipe is from Mary Berry, a well-loved British chef. Once bottled, it will keep up to two years. Store it in the fridge when opened.

CHUTNEY RECIPE

Ingredients:

900g tomatoes

3 peppers

3 onions

1 aubergine*

4 cloves of garlic

Ginger

Chilli

Paprika

Mustard or mustard seeds

Apple cider vinegar

Sugar

Salt/pepper

*you can use any vegetables as long as they amount to around 2.5 kg.

Method

1. Blanche, skin, and chop the tomatoes. Put them in the pan with any juice.

2. Chop all the vegetables and add to the pan.

3. Add grated ginger and chilli and cook on a low heat. Simmer for around one hour, stirring occasionally, until the vegetables are soft.

4. Add 1 tbsp paprika, 1 tbsp salt, 1 tbsp mustard, and some pepper to taste. Pour in 300 ml of vinegar and 350g sugar, and stir.

5. Once the sugar dissolves, turn up heat and bring to the boil

6. Now you need to reduce the mixture. Stir it occasionally, making sure it doesn’t catch on the bottom of the pan. When most of the liquid is gone, your chutney is ready.

7. Add to sterilized jars, making sure there are no air bubbles. Chutney should last around 2 years. Once opened, store in the fridge.

12 Ways to Eat Chutney

1. Have it on a sandwich

2. Serve it alongside a cheese, and/or cured meat platter

3. Serve it with grilled sausages

4. Serve it with roasted chicken or turkey

5. Warm goat cheese or brie, pour chutney over it and serve

6. Mix it with Greek yogurt to make a dip

7. Puree it with roasted sweet potatoes, butternut squash, etc.

8. Puree it and use as a dipping sauce for egg rolls, samosa, any fried food!

9. Puree it and add it to salad dressing

10. Serve it with a grilled cheese sandwich

11. Serve it on the side of Indian dishes like curry

12. Serve it on a burger, especially a cheese or veggie burger.

By Amy Jones