18th Century Indian Sandwich Recipe

It’s hard to resist making a recipe that looks really weird on paper. This is from ‘The Road to Vindaloo, Curry Cooks and Curry Books‘ by David Burnett and Helen Saberi, which is a charming little book crammed with recipes collected from various sources, spanning several centuries. There are two sandwich recipes in it, both equally as baffling. I hope you will understand that I simply had to know what the combination of hard-boiled egg yolk, butter, curry powder, anchovy and tarragon vinegar tasted like as a sandwich spread.

I can see what they were trying to do here, which was make something with a hella shitload of umami. It is definitely not lacking in that respect. I’d even go so far as to say that it was rather nice, once I got over the whole bright orange mush thing. I was going to bust out that almost-cliché about not being able to taste the anchovies and them just being a seasoning but to be honest they’re fairly obvious. The egg and curry powder works as you’d expect and so does the tarragon; just think of fennel seeds in a curry and you’ll get the idea. The cucumber slices are my addition; the crisp freshness is very welcome. I also decided to cut them into dainty fingers due to the erm, intensity of the paste.

I want you to make these sandwiches, and it annoys me that you probably won’t. No-one has the cahoonas to make a sandwich spread like this any more. It deserves to be served.

Curry Sandwiches Recipe

(by someone called Theodore Francis Garrett (from The Road to Vindaloo, by David Burnett and Helen Saberi, Prospect Books, 2008)

3 hard boiled eggs
1 oz butter, plus extra for spreading if desired
1 teaspoon curry powder
Anchovy (no quantity specified so I used 2 fillets)
Tarragon vinegar (again no quantity specified so use those buds)
Salt to taste
White bread, thinly sliced
Cucumber slices (my addition)

In a pestle and mortar, mush up the egg yolks only with the butter, curry powder, anchovy and salt if desired. Gradually work in a little tarragon vinegar. Butter some bread (I think this was perhaps overkill considering the butter in the paste but knock yourself out) and spread this delightful concoction over it. Layer with cucumber slices. Sandwich with the other slice of bread, remove the crusts, cut into fingers and serve.

Turkish Style Liver and Onions

This is a nifty wee dish to bash out on the BBQ. What? No it’s not raining, you’re imagining things. Okay it is, but this is Britain; stick a brolly over it. The flavours here aren’t for the faint-hearted anyway; there’s liver, which some people are against, and a large amount of onions. Oh and an extremely spicy dressing. I have warned you about the last bit.

In case you hadn’t noticed, I recently went to Istanbul. The Turkish absolutely love their liver, and I’ve been hankering after some of those deftly cooked cubes, hot off the grill, charred without and softly offaly within. This is similar to many preparations we ate in that glorious city and it’s very easy to make as the liver is grilled simply and the spices dusted on afterwards. The onions are dressed in fierce Turkish chilli paste and pomegranate molasses, the latter giving a sort of curious perfumed back note against the fire of the biber. Addictive stuff.

Liver and Onions, Turkish Style

For the onions

2 onions, cut into half moons
2 tablespoons Turkish chilli paste
2 tablespoons pomegranate molasses
1 tablespoon black urfa Turkish chilli flakes
2 teaspoons hot chilli flakes
1 tablespoon lemon juice

Soak your onions in iced water for 30 minutes. Mix together the dressing ingredients. Dry the onions on kitchen paper and mix with the dressing. Leave for 1 hour before serving. They’re even better the next day.

For the liver

Lamb’s liver (this works with any amount as you’re just dusting it with spices)
Oil
Ground chilli
Ground coriander
Flaky salt

Give the liver a rub with a little oil and whack it on a BBQ for a couple of minutes each side, or until charred on the outside and still a little pink within. Once cooked, transfer to a warm plate and dust lightly with ground coriander, chilli and plenty of flaky salt. Serve immediately with the onions.