In uncertain times like these, you need something to take your mind off all the "petrol pricesAnwarStockCollapseAfghanistanIraqObama" going on around us. You need something to remind you just how good life really is, despite all the pain and misery. And I have found that thing, that island of solace and rightness that I can take refuge on and smile again.
I am of course talking about the excellent chicken Cornish pasties sold by Secret Recipe (see above).
I mean, where else can RM 7.50 bring you such unutterable joy and satisfaction? Even a cinema ticket these days costs more. Just look at the sublime golden yellow crustiness of this absolutely divine creation from the bakeries of the Secret Recipe chain! Notice that distinctive stegosaurus-like ridge atop that temptingly bulging crust beneath which lies untold riches!
Ah, I salivate about it as I write!
I remember when I first laid eyes on these amazing pies. It was when I took my family to the Secret Recipe in the Spring shopping mall, just after it opened. I nearly had a heart attack when I spotted the chicken Cornish, because I had never seen a Cornish pasty as big as that before! Back in the UK, where of course the Cornish pasty was born, the ridge-topped version of the pie is half that size, usually. And the filling is traditionally made from potato, minced lamb or beef, and carrot or swede.
Incidentally, there is another version of the Cornish pasty, or 'tiddly-oggie' as it is known colloquially. This version is flat, semi-circular, with a crimped ridge running round the leading edge. The story goes that the original Cornish pasties were invented to feed the Cornish tin miners in Cornwall, that South-Western bit of England that looks like a foot. Because the miners had no hand-washing facilities underground, the little ridge round the edge of the pie could be easily grasped by dirty fingers and presumably thrown away when the rest of the pie was eaten.
But here in Malaysia, I have only ever seen the 'stegosaurus' type of Cornish pasty on sale. So far, I have been disappointed, because most bakeries sell the 'beef Cornish' which is not only small and easily falls apart, but is usually filled with very spicy and unpleasantly chewy minced beef.
But I was born again when I first encountered the giant Secret Recipe chicken Cornish. The real secret of these delicacies' hold over my palate is in the filling, which comes in two flavours, original and spicy. I personally prefer the original flavour, which is a real discovery. When you break open the crust, you are assailed by a pungent, rich, meaty aroma emanating from a golden mass of succulent chicken strips, carrot, celery and raisins, in a tangy thick sauce which is unthinkably good. Especially when heated up.
And the spicy version is made of a hot curry flavoured chicken and vegetable mixture, which assails the tongue and overcomes the senses like a wind from the East. However, I find that sometimes it assails the senses a bit too much, and I need to quench the fire!
During this Holy Month of Ramadan, I have sometimes broken my fast with a chicken Cornish, because it is a meal in itself, and so filling. Just think, all that unthinkable goodness packed into a small hand-sized package. I bet those hardworking Cornish tin miners really looked forward to their tiddly-oggie every time they went underground!
Well, I can tell you folks, I definitely look forward to my next fix of this amazing creation. In fact I will probably be having one tomorrow morning at Zohor time before commencing my fast!
Ah, for a life of the senses!!!
