Title: Kali’s Kitchen

Author: Johanna Knox

In: Sport 13 Spring 1994

Publication details: Fergus Barrowman, October 1994

Part of: Sport

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Sport 13 Spring 1994

Medusa’s Haircut

Medusa’s Haircut

Medusa, monstrous queen of the swamps, has a headful of hissing snakes. When she has a trim, it leaves quite a mess.

  • 5 or more eels

  • White wine

  • Vinegar

  • Onion

  • Cooking oil

  • Water cress

Dry Ice (This can be obtained from most good industrial gas dealers)

  • DO NOT skin the eels or take their heads off.—

  • Roll the eels into rings and poach them in 2 parts wine to 1 part vinegar, seasoned with salt and pepper and grated onion.

  • Leave to cool.

  • Boil the cress.

  • Drain and dry the eels and deep fry them in cooking oil.

To serve

Make a bed of the boiled cress on a tray. Heap the eels onto it, and curl them into various writhing shapes. Break up a piece of dry ice with a hammer, and place small pieces around the edge of the plate. They will start to steam immediately, and you will now have a dish that looks very much like snakes heads lying round a steamy marsh. Mmm.