Monday, November 09, 2009

Friday, November 06, 2009

Aircraft Shadows

EXHIBITION OF PAINTINGS AT THE MAYOR GALLERY, 22a Cork Street, London W1X 1HB (Tel. 020 7734 3558)

From the 24th of November 2009 until 18th December 2009, I will be showing my AIRCRAFT SHADOWS series of paintings at the most prestigious Mayor Gallery London.

Being satisfied with sales of early work at Christie’s, and thinking of the present work in the long term (well, after all, the Christie’s choices were painted 50-60 years ago), I was both surprised and more than delighted when offered this show.

This means that I will be rather busy painting, compiling lists, framing, and all that goes with a show, to be writing much in the blog. But I will bring previous blog pieces up to date in respect of robin life and pot-gardening experiments.

Exhibition details will follow on both this website and that of the gallery, where pictures on show will be posted shortly before the exhibition.

Recipe: aubergine Kefalonia

One of the great pleasures of foreign travel is to test local recipes and, if delicious and unable to find out exactly how they were cooked, try to reproduce them at home with ingredients that are readily available. This one comes from a Greek island in the Ionian Sea, and made more or less to a recipe provided by a hotel receptionist. It is a simple way to cook aubergines and has become one of my favourites. The result is rich and filling. I serve the aubergines as a hot hors d’oeuvre in winter and cold in summer.


You will need:
Olive oil
Canned chopped tomatoes
Pepper and salt

In a frying pan, later to be lidded, cook plenty of chopped onions in olive oil. As soon as the onion pieces are beginning to become transparent add the contents of a can of chopped tomatoes, a dash of vinegar, a pinch of sugar, pepper and salt.
Stir this around to form a sauce. Then add small aubergines that have been halved lengthwise, skin side up. Very small aubergines, now often available at market stalls, are ideal for this dish. If using large ones cut them down their length to form chunky pieces.
Put the lid on the pan and cook the aubergines slowly in their sauce for about 30 to 40 minutes (I use a lidded electric frying pan at its slow cooking setting), adding water if the sauce begins to dry up. They are ready when quite soft all through.
Lift them into a serving dish or arrange them on to individual plates. Serve hot, warm or cold.
French type bread to dip into the juices is almost essential.

Recipe: Beef - sliced, marinated top rump

Do not think that a slice of top rump must be fried or grilled (thickening the air in your kitchen with lots of fatty droplets) and then divided. Another way to cook it is this way, being very quick, clean and delicious.


You will need:
A slice of top rump
A marinade of your choice – a normal one being mainly oil, vinegar, (garlic), (chilli), pepper and salt, and a herb or herbs of your choice – fresh or dried. For a spicier, barbecue-type of marinade try oil, tomato ketchup (this will have vinegar in it), paprika, Worcestershire sauce, garlic, chilli, pepper and salt.

Divide your slice of top rump into, say, 1 ½” (4cm) strips. Then cut across these strips, forming the thinnest slices possible.
Marinate the meat morsels in a mixture of your choice (see possible list above). They can now stay covered in the refrigerator for hours to days.
To cook, just fry them very quickly in a pan, and serve with mashed potato, with possibly a green salad or a vegetable of your choice.