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HACKNEY GETS RIPPED OFF – AGAIN Background information about the Broadway market hostile take-over, explaining the disappearance of Little Georgia (no more fantastic perogie breakfasts!) and other businesses’

Serves 3 – 4

Ingredients

4 Cloves garlic, peeled
2.5 cm cube fresh ginger, peeled and very finely grated
1/8 – 1/2 tsp cayenne pepper
2 tsps ground paprika
1 1/2 tsps salt
1 1/2 tbsps brown sugar
2 tbsp plus 150 ml mild white vinegar
3 tbsp vegetable oil
2.5cm cinnamon stick
225g onions, peeled and finely chopped
1/2 tsp garam masala
175 ml water
6 – 8 hard-boiled eggs, peeled and cut crosswise into halves

Method

Mash or Crush the garlic cloves to a pulp

Combine the garlic, ginger, cayenne, paprika, cumin, salt, brown sugar and 2 tablespoons vinegar in a cup or small bowl. Mix well.

Put the oil in a medium-sized frying -pan and set over medium heat. When hot, put in the cinnamon stick. Let it sizzle for a few seconds. Now put in all the onions. Stir and fry for about 5 minutes or until the onions have softened.

Put in the paste from the cup as well as the garam masala. Stir and fry for 2 minutes.

Add 150ml vinegar and 175ml water. Stir to mix and bring to a simmer. Put all the egg halves into the frying-pan in a single layer, cut side up, and spoon the sauce over them. Cook on medium heat for about 5 minutes or until the sauce over them. Cook on medium heat for about 5 minutes or until the sauce has thickened. Spoon the sauce frequently over the eggs as you do so.

From Madhur Jaffrey’s Indian Cookery 2002

very cool visual illusion – but don’t look at it too long, it leaves a trace everywhere you look!
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