Dinner in Akrotiri Mess
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Dinner in Akrotiri Mess
Could someone whose memory is better than mine help me out please?
Many years ago a feature of dinner in the Akrotiri OM was a starter made of hard-boiled eggs, sliced in half. It wasn't a traditional 'egg-nicoise' with all the assorted greenery and healthy stuff, just honest egg & mayo some rather nice spices sprinked on top .. But what were those spices? Paprika? Cayenne Pepper? Some other things?
Any ideas anyone?
CS
Many years ago a feature of dinner in the Akrotiri OM was a starter made of hard-boiled eggs, sliced in half. It wasn't a traditional 'egg-nicoise' with all the assorted greenery and healthy stuff, just honest egg & mayo some rather nice spices sprinked on top .. But what were those spices? Paprika? Cayenne Pepper? Some other things?
Any ideas anyone?
CS
Was it any good?
In the words of old George: "All food in Mess for Officers very good sir, please. Yes. Please!"
Not however, the bacon. Cheap cuts from pigs fed with a large amount of fishmeal in their diet, it often tasted rather fishy...
In the words of old George: "All food in Mess for Officers very good sir, please. Yes. Please!"
Not however, the bacon. Cheap cuts from pigs fed with a large amount of fishmeal in their diet, it often tasted rather fishy...
Not having eaten there I can't speak with any authority, but, given the location, might one of the spices have been sumac? While it's mainly used in Turkish food, there might have been some cross-pollination. It's a maroon colour and has a slightly sour, lemony taste.
RAF Chefs' School:
Lesson 1
1. Boil Water in large saucepan.
2. Once boiling put egg(s) in to water - leave to boil for about two hours
3. Remove eggs, put in cold water
4. Get some small plates, sprinkle with bits of lettuce leaf (NOT cabbage)
5. Remove shell(s) from eggs
6. Slice egg in half (mind the fingers) and place on top of lettuce
7. Smother with mayonnaise (salad cream if no mayonnaise)
8. Sprinkle with Paprika and serve
Voila - egg mayonnaise!!
Mainstay of OM's worldwide for many years
PS What happened to Sambals with curry?
Lesson 1
1. Boil Water in large saucepan.
2. Once boiling put egg(s) in to water - leave to boil for about two hours
3. Remove eggs, put in cold water
4. Get some small plates, sprinkle with bits of lettuce leaf (NOT cabbage)
5. Remove shell(s) from eggs
6. Slice egg in half (mind the fingers) and place on top of lettuce
7. Smother with mayonnaise (salad cream if no mayonnaise)
8. Sprinkle with Paprika and serve
Voila - egg mayonnaise!!
Mainstay of OM's worldwide for many years
PS What happened to Sambals with curry?
Last edited by Shackman; 15th May 2018 at 10:35. Reason: Lazy fingers
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who remembers the fabulous cheese savories at SHJ?
Not only as an alternative (or let's be honest, an addition) to dessert, but also the seemingly endless trays of them which appeared at Happy Hour.
Yum!
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Jeez, I remember that stuff from 280SU Troodos on 43's last Phantom APC in the late 80s. Almost put me off bacon for life, it was un-natural, to put it mildly...
I'm sure that 'bacon' was 'butchered' by the simple expedient of Chris-the-pig-slaughterer shoving a stick of dynamite up the pig's bottom, retiring to a safe distance and retrieving the smouldering off-cut remains of ex-piggy once the smoke had cleared...
I've never seen bacon cut in such a weird way other than in the Akrotiri OM.
I've never seen bacon cut in such a weird way other than in the Akrotiri OM.
At Honington in the early sixties the ration truck first went to the Sargent's Mess. It then proceeded to the Airmen's Mess followed by the Operations Wing canteen.
What was left over was thrown to the officers.
What was left over was thrown to the officers.
And Akrotiri Racing Chicken? Even after its pre-kitchen Olympic marathon (OK, Olympus Radar and back) it seemed to have been subjected to heat that would have made Hiroshima feel like gentle poaching liquor. Top cooking tip, leave in a fridge for 3 days to remove any trace of moisture. Before my first APC I had no idea the Cypriots had invented their own chicken-based version of Biltong.
Pour Tu, Monsieur Cargosales!
First, find a beautiful bilingual lady. Next, prepare a shaker of chilled martinis. Bombay Sapphire works wonders. Now, watch the lovely bilingualist prepare the enclosed recipe as you sip your juniper-infused nectar. Finally, hope with your heart that she's tri-lingual, if you know what I mean...
- Ed
- Ed
Oeufs à la Russe
2 commentaires
470 ajouts au carnet7 partages
temps 20 minpersonnes 2très facilebon marché
Je sauvegarde Je partage avec mes amis Ingrédients
Nombre de personnes
-+
- 4 oeufs
- Huile de tournesol
- 1 cuillère à soupe de vinaigre
- Cornichon
- 1 tranche de jambon de dinde
- Mayonnaise
ustensiles
- 1 couteau
- 1 fouet
Préparation Imprimer
temps total : 20 min
Préparation : 10 min Cuisson : 10 min
Etape 1
Mettre les oeufs à cuire 10 min pour qu'ils soit durs.Etape 2
Pendant ce temps, couper le jambon en "grillage", de sorte qu'il forme des carrés d'environ 1 cm carré.Etape 3
Couper également les cornichons.Etape 4
Après 10 min, sortir les oeufs de l'eau bouillante, et ôter la coquille (attention c'est toujours chaud!!).Etape 5
Couper les oeufs durs en 2 (dans le sens de la longueur).Etape 6
Avec un couteau, enlever DOUCEMENT le jaune, et le mettre dans une jatte (conserver les blancs au frigidaire).Etape 7
Battre ensemble : jaunes d'oeufs, mayonnaise, huile, vinaigre, jambon et cornichons, puis déposer la mixture dans les blancs d'oeufs.Etape 8
Servir froid.
Fortissimo, I always wondered what manner of beast the Akrotiri racing chicken really was. More like a flying centipede, with dozens of legs, the odd wing but no breast.
Even '****fer', our tame tortoiseshell bondhu cat, wasn't that keen on bits of racing chicken left over from APC lunch boxes.
Even '****fer', our tame tortoiseshell bondhu cat, wasn't that keen on bits of racing chicken left over from APC lunch boxes.
I don't have any memories of the food in the mess at Akrotiri but I do remember sitting there having lunch with our crew one day. Our captain was the squadron boss, a rather stiffish character, who later made 4*. All of a sudden his cold eye fell upon a group of three sitting at a nearby table in flying suits, with long hair curling over their collars. Hair length was one of his things, and he was rising from his seat to go and administer a bollocking on the subject of hair length and flying suits in the mess, when one of our number quietly pointed out that they were the civilian crew of one of the target towing Canberras from FRADU at Yeovilton. I wished that he had gone across and administered his bollocking - it would have been a great scene to observe.
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Lady L's was always the place for awesome hot sandwiches at Aki. Their Sausages, Fried onions and fried tomato long roll (locally known as 'Dead babies arm') was the highlight!