I was the sceptic in the audience, which meant David Flynn and Stephen cooked a chickpea curry for me.
It’s a strange but welcome reward.
Let me back up and tell you why I was greeted with a “No, way, I love those guys!” from a vegan co-worker the next day.
On Monday, I did three things; I finally went to an event organised by Topping (is there really no email list to join?) and one hosted at The Royal Scots Club. The Club is that impressive building on Abercromby Place; it is neither all hotel nor all private members, and you can put your events there or just pop in for a drink. I was also cooked for by two TV chefs, The Happy Pear.
The Irish brothers were in Edinburgh to promote The Happy Pear 20 (Topping or Waterstones) which is a cook book of 20 years of food the twins actually eat at home. My vegan colleague told me about this unprompted; she loves them because they cook ‘real food’.
The demo was to have sauerkraut, a five-minute chickpea curry and a chocolate mousse. The brothers delivered!
I was impressed at the science and utility behind the sauerkraut/fermentation process. Simply bung enough salt into water that covers your veg and leave it for long enough, and the veggies will transform – red cabbage, in this case, into sauerkraut which will then last for ages.
That’s so simple that I could do it, and I think I’m going to try it! I’m a convert.
Next up was the chickpea curry and I hope I’m not wrong but I think one of the charismatic Flynns said “Anyone can cook this in five minutes are there any sceptics?” or words like that. I didn’t doubt these two talents could; I’m sure I couldn’t, so I said so, and they cooked for me.
In fairness, it took them about seven minutes, but they got distracted by telling stories of growing up in Ireland, travelling the world, playing golf and rugby, and meeting politicians. I couldn’t find my tin opener in seven minutes.
And the curry was delicious!
The twins saved the best for last; the chocolate mousse. They melted chocolate with tea and stirred it while their bowl sat over ice, and then that transformed into an “eat it now or it sets” mousse. I think they said you could do it with whisky but after having been up on stage once, I didn’t want to ask/challenge again.
The bad news
I can’t actually find The Happy Pear 20 on the Topping website to buy, but you can search for it. I can find it on Waterstones.
However, I’ve only just been convinced by these impressive brothers that I can submerge veg in water and salt and keep it there for a week. I don’t think I’m quite ready for cookbooks yet.
The gift-giving season is, however, coming up, and since my friend at work is clearly a big The Happy Pear fan, that’s one pressie sorted!
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