This is a recipe that we were originally introduced to as a frozen food by my middle brother Al’s Morrocan friends when we lived in Paris in the late 90s. It was basically ‘viande et pommes (du terre)’, and sold in the frozen food section of Leaderprice in 1 kg bags. Despite the unassuming name, the tiny diced potatoes, which had similarly tiny chunks of meat, were deliciously spiced – we could identify pepper, but the rest was a mystery, only hinted at by the fact that the potatoes were yellow-orange in hue when cooked. You just had to pop them in the microwave or stir-fry to enjoy. It was very much a budget cheapie frozen food, as there was much more potato than there was meat!
Believe me, we could each eat one of those bags. It’s a miracle that we didn’t end up massively unhealthily obese then, but we also walked a lot back in those days. Also, teenagers, I suppose.
This is an adaptation of the apples n’ onions recipe that I read about in Farmer Boy back when I was in grade 5. it makes for a very straightforward and flavorsome meal. My husband prepared this while he was out field and he proudly reported that some of the guys came back for thirds – everyone, apparently had seconds!
So, over the holidays, I remembered to finally cook up some elven bread to share with my in-laws; taking advantage of the fact that my brother-in-law has a lovely wok to deep fry with. I try to cook dinner at least once or twice when we visit, and that night I commandeered the kitchen for a full dinner, and while it was cooking, whipped up dessert for that night (chocolate cake), a leche flan as a gift to my brother in law, (he also got the recipe) and a batch of elven bread to leave to rise overnight.