“BREXIT” – A COLD SOUNDING WORD
I write in a saddened frame of mind. Because of my fellow citizens, I may now be classed as a “Little Englander”.
Last Friday, I got up at about 7 a.m. to make our morning pot of tea, turned the television on and heard that my English compatriots had voted for Britain to leave the European Union. I was greatly saddened, because Mary and I had worked quite hard at local level in the late 1960s and beginning of the 1970s to help get the country into The Common Market, as it was called then, as well as using what modest skills our London PR company had to assist persuading media people and “opinion formers”. What with President de Gaulle and other Europeans who didn’t feel we belonged in the E.U., it was a long and hard job.
Always wary of “public opinion”, I felt uneasy when Prime Minister David Cameron, as part of his election campaign last year, promised the citizens of the U.K. a referendum on our EU membership. As the campaign unfolded, the “Leave” campaign, popularly called “BREXIT” was well led, I have to grudgingly admit, by the philandering political loose cannon Boris Johnson, who, God help us, may be Prime Minister here shortly.
Having lived for a third of my adult life in Cyprus, I remember the angst with which its citizens and foreign residents alike watched the twists and turns of the island’s EUmembership campaign, to its successful conclusion in 2004. It felt so good when we got the news. It was a precious achievement. Cypriots are unlikely to waiver from their wanting to be in the European club, but if anyone should suggest a referendum – take heed of the foolishness of the English (I say English because it was only England which voted Leave – Scotland, Northern Ireland and Wales all voted Remain) and have no truck with it!
There; that’s got that off my chest. Now to something more important: what to eat for dinner. At least that’s not subject to referendums. Several Emails have lately asked for more chicken recipes, so here are a couple. Both include garlic, so good in Cyprus. 1. Heat the oven to 150C / Fan 130. 2. Cook the shallots and garlic in a large flame-proof casserole with 1 tbsp butter until softened. 3. Add the pancetta and cook until the shallots begin to caramelise. 4. Meanwhile, melt 1 tbsp of butter in a large deep frying pan and brown the chicken on all sides, then put it into the casserole, on top of the shallots, 5. Pour the brandy into the hot frying pan and allow to bubble up, stirring and scraping. 6. Put a lighted match to the brandy and stand back while it flames up. When the flames have subsided, add the wine and bring to the boil, then pour the liquid over the chicken. 7. Add the stock and tuck in the bouquet garni. 8. Cover and cook for hour, or until cooked through. 9. Remove the chicken from the casserole, cut into 8 portions and keep warm. Simmer the cooking liquor until reduced by two thirds, then add the cream and parsley. 10. Return the chicken to the pan to heat through. 11. Serve in bowls with mashed potato.