Forget demanding clients and scary colleagues, there is really nothing more intimidating than a room full of mothers.
Mine, for a start, is a formidable force to reckon with. If you have a problem, she definitely has the solution. But when I embraced motherhood, I discovered the mighty powerhouse of mothering womankind that was Mumsnet.
Who cares if my mother has reared three fine specimens of humankind (yours truly included)? I turned to this fiesty forum on whether belching infrequently would damage baby’s gut lining irrevocably, if formula feeding would destroy baby’s immune system permanently and whether the right angled arch stretch meant I needed to rush to hospital.
So, imagine my terror and awe at being invited to speak at the Mumsnet Blogfest. The topic – Food Blogging: Where’s the Beef? It’s been eight long and wonderful years of blogging after all. During which I’ve gone from tormenting my mother to regretting it gravely. Revenge is best served with sweeties, fed covertly to your kids.
It didn’t take long for the conference panel debate to go from how it all started with that back of a fag packet idea, and the 11 rejections before the book deal to how I navigate the murky waters of brand partnerships (read: paid content).
This for me is particularly sensitive. I guard this site jealously. I don’t advertise here. Or offer guest posts. But on rare occasions, I do consider the odd brand partnership where the outcome could be relevant and interesting to you lovely people.
Patak’s is a case in point. While their jars of sauces reminds me of my early days in the kitchen, their pastes I was sent to trial were more of a revelation for the Chicken Shashlik & Malabar Prawn Curry. The trick to using these is to look closely at the ingredient labels for recipe inspiration, and to add a host of fresh vegetables and herbs to increase the goodness quotient in the end result.
The jar of Rogan Josh paste I used as a marinade for Chicken Shashlik, a juicy, grilled chicken and vegetable kebab, with roots in Mughal days basted generously with a melted lemon butter. The mild curry paste was ideal for a Malabar Prawn Curry, steeped in tomato, curry leaves and whole mustard seeds and cumin seeds. Both made excellent, quick and very lavish weekday meals for the lot of us.
I’m not about to say: “when I was a little girl”. But sometimes life really does come full circle. I’ll take two jars and a night off, thanks.
Read on for recipe »