Anyway, the result is that I struggle to swallow anything that contains raisins, and balk at the profusion of mince pies and Christmas cake this time of year. Bah humbug.
I am wincing as I type this, because it feels a cold-blooded betrayal of my maternal grandmother's beloved festive tradition: Christmas cake.
She'd make one every year, somewhere between September and October, and douse it, regularly and liberally, in brandy. By the time 25 December rolled around, the thing would have absorbed so much alcohol that it developed a boozy halo: the air around it would shimmer and wobble, like a heat haze.
After stuffing ourselves silly on the main course, the lights would be dimmed, the pudding would be given a final brandy shower in the kitchen, and then Dan would take a match to it* and carry it through to the table, enveloped in rippling, ghostly blue flame. We'd all clap.
(*I'd often imagine far-off Christmas carolers staring, slack-jawed, at the nuclear mushroom cloud that resulted from the pudding's first encounter with a naked flame.)
It was a beautiful tradition, marred only by the minor inconvenience of me absolutely detesting Christmas pudding. But to reject the pudding would have been to reject Dan, so there was no question that we would eat it as a show of appreciation for her care and effort. Usually, I'd get it down by smothering it in enough brandy butter and whipped cream to kill a reindeer.
Now, take my feelings for dessicated fruit and traditional Christmas confectionery, and invert them, and that's exactly how I feel about this carrot salad.
Crazy, I know!
Because no matter how you say it...
... it sounds as dull as ditchwater, and about as tasty.
And I'm right with you. I mean, carrots. They are just deeply unsexy. (Unless you're Uncle Monty.) No one's idea of a dream meal stars carrots as the main act. A dish dominated by 'carotyness' is a dish that is unlikely to pique my interest.
But there's magic in this salad — that's the only way to account for it. And by 'it' I mean 'deliciousness'; 'moreishness'; 'I'll have a third helping of that please-ness'.
I first had it at a housewarming. Friends Cristal and Andrew recently bought a lush, charming property in Noordhoek, complete with resident pig (her name is Rosie). They served this salad as a side to beautifully braaied yellowtail.
Well, the salad completely stole the show. Everyone had second and third helpings. It just disappeared. No one could quite believe that a carrot salad could taste so good. It was like some kind of magic trick. I've replicated it at home with complete success, so the recipe works (there wasn't some additive — like smack — Cristal and Andrew forgot to tell me about). Nope, it's just ginger, mint, cumin, lemon, garlic and craploads of carrot. I think if there's any magic trick involved at all, it's to give the salad enough downtime to let the flavours praat mekaar.
Mint & ginger carrot salad
(Adapted from Organic Farm & Garden Magazine, Volume 1, 2nd Edition)
5 large carrots, grated or julienned
1 Tbsp fresh grated ginger
3 Tbsp fresh lemon juice
3 Tbsp extra virgin olive oil
1/4 tsp sea salt
1 small garlic clove, minced
Pinch cayenne pepper
Pinch ground cumin
1 heaped Tbsp fresh chopped mint
1. In a large bowl, combine carrots and grated ginger. Cover and refrigerate for about half an hour so the flavours can combine.
2. In a jar with a lid, mix lemon juice, olive oil, salt, garlic, cayenne, cumin and mint. Shake to combine.
3. Add dressing to carrots and mix well. If time permits, allow the salad to sit on the counter for about half an hour before serving so the flavours can combine. The salad should be served at room temperature.
DRINKING: Neethlingshof Six Flowers white blend; Lammershoek LAM Pinotage.
READING: Rachel Eats (my latest food blog obsession).
WATCHING: Utopia Season 2 (an original, delightfully demented and off-beat conspiracy thriller).
LISTENING TO: After the Disco, Broken Bells (makes me feel happy and sad at the same time).