These Steam­ers Cook Up Great Jour­neys

Financial Mirror (Cyprus) - - FRONT PAGE - FOOD, DRINK and OTHER MAT­TERS with Pa­trick Skin­ner

Rail­way lo­co­mo­tives, pow­ered by wood, coal or oil, started freight and pas­sen­ger ser­vices in Eng­land for the first time in the 1830s and “rail­way ma­nia” quickly spread all over the world. In 1905 steam trains, tak­ing goods and peo­ple were run­ning up to four times a day be­tween Fa­m­a­gusta and Nicosia. An on­wards line ex­tended to the work­ings of the Cyprus Mines Cor­po­ra­tion near Xe­ros. Though traf­fic was good, and the sys­tem was most use­ful in both World Wars, the Cyprus Rail­way never made a profit, and all its work­ing ceased at the end of 1951. If it ex­isted to­day, it would un­doubt­edly be an enor­mous tourist at­trac­tion and prof­itable, too.

I was re­minded of this and an ex­cel­lent book about The Cyprus Gov­ern­ment Rail­way, as it was called, by B. S. Turner, pub­lished in 1979, be­cause Mary and I were spend­ing a few days in Wales trav­el­ling on the nar­row gauge (2 feet or 62 cms) steam rail­ways that thread their way through the beau­ti­ful val­leys and moun­tains.

1. Roll out the pas­try, cut into four pieces, brush with beaten egg or milk and bake in a hot oven (225C) for about 15-20 min­utes or un­til you see that it is cooked through. Re­move and keep warm.

2. Take a slice of but­ter (about one-eighth of a packet) and melt in your non-stick fry­ing pan un­til it is siz­zling. 3. Fry the onion and the ba­con un­til they are be­gin­ning to brown. 4. Turn down the heat and add the chopped cour­gettes. Cook for 4-5 min­utes. 5. Sprin­kle the flour over the mix­ture, stir in and con­tinue fry­ing, stir­ring all the time. 6. Slowly pour in the milk, mix­ing well to form a sauce of a thick, creamy con­sis­tency. Add more milk as nec­es­sary. 7. Af­ter a few min­utes, put in the chicken chunks. 8. Grate the cheese and stir into the sauce, and sim­mer very slowly un­til it is melted. 9. Take the four pas­try pieces and, with a sharp knife, cut open from the side. 10. Spoon the sauce mix­ture onto the bot­tom half of the pas­try, cover with the top and bring to the ta­ble.

Serve with a chilled dry rosé or a lightly cooled fruity young red wine.

Send me your news! To be pub­lished in Cyprus Gourmet, here and on-line. Email: editor@east­

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