A Boiled Beef Treat For Dinner
Mar 20, 2003
IN The Sunday Vision of March 15, we were told that: “A Ugandan Ambassador earns a monthly salary of $1,674 in addition to a living allowance ranging between $1,400 and $3,500.†<br>
By Kadumukasa Kironde II
IN The Sunday Vision of March 15, we were told that: “A Ugandan Ambassador earns a monthly salary of $1,674 in addition to a living allowance ranging between $1,400 and $3,500.â€
Hmmn, I would hate to estimate how much the good man forked out for the spread he laid for us, but if even one were to take a figure of 10% (combining the base salary plus the highest allowance), I am afraid that our man would be bankrupt in no time.
J P Morgan, the American Investment Banker, who lived in the 20th century once remarked: “If you must ask the price of a yacht then you can’t afford one.†In similar vein I think that our president might be advised to appoint ambassadors who are well heeled and financially sound; that is if they are expected to entertain us in the lavish and unfettered manner to which Ambassador Klaus Holderbaum and wife Madeleine entertained us last Tuesday.
Aspics are wonderful inventions that blend in well with the kind of climate in Uganda. Nothing could be more inspired and gratifying on a hot Kampala evening than clear brilliant aspic.
Indeed the choice of shrimps with dill in aspic was a wonderful way to kick off the dinner. Truly unsurpassed as an appetite stimulator, consommé are clear soups that are rarely served in dining establishments in Kampala. Championed by the French, I rather suspect that the consommé celestine that we were served was of French origin than otherwise.
One must give kudos for the boiled beef with horseradish. Actually, while few Americans think of boiled beef as the superb treat, it is famous in central Europe. I bet many Ugandans are familiar with it.
The version of boiled beef served at the Ambassadors residence reminded me of the famous ‘Beef Stew Gaston’, which is a one-meal dish with potatoes and carrots. The superiority of boiled beef, or what the French call bouef bouili, can be credited in large measure to the quality of the beef.
In Central Europe, the beef for such a dish is chosen from cattle that have been bred selectively and fed on diet comprising a large dose of sugar beets. As good fortune would have it our very own Top Cuts has excellent beef and for occasion the Silverside was a delectable and savoury piece of meat that literally melted in one’s mouth. It was simply ambrosia fit for the gods!
The horseradish can be served with nettle, cilantro, horehound and lettuce. Horseradish is one of the five bitter herbs of the Passover. The flavour is strong and very pungent and must be used sparingly. It acted as a great compliment to the beef.
As for the wines, there were Rhine, Moselle, Riesling and Sylvaner.
The wines were complimentary to the meal and the German Sparkling wine was as near perfection to Champagne as one could imagine. It was a memorable dinner, one that we shall savour for a long time to come. Ends
IN The Sunday Vision of March 15, we were told that: “A Ugandan Ambassador earns a monthly salary of $1,674 in addition to a living allowance ranging between $1,400 and $3,500.â€
Hmmn, I would hate to estimate how much the good man forked out for the spread he laid for us, but if even one were to take a figure of 10% (combining the base salary plus the highest allowance), I am afraid that our man would be bankrupt in no time.
J P Morgan, the American Investment Banker, who lived in the 20th century once remarked: “If you must ask the price of a yacht then you can’t afford one.†In similar vein I think that our president might be advised to appoint ambassadors who are well heeled and financially sound; that is if they are expected to entertain us in the lavish and unfettered manner to which Ambassador Klaus Holderbaum and wife Madeleine entertained us last Tuesday.
Aspics are wonderful inventions that blend in well with the kind of climate in Uganda. Nothing could be more inspired and gratifying on a hot Kampala evening than clear brilliant aspic.
Indeed the choice of shrimps with dill in aspic was a wonderful way to kick off the dinner. Truly unsurpassed as an appetite stimulator, consommé are clear soups that are rarely served in dining establishments in Kampala. Championed by the French, I rather suspect that the consommé celestine that we were served was of French origin than otherwise.
One must give kudos for the boiled beef with horseradish. Actually, while few Americans think of boiled beef as the superb treat, it is famous in central Europe. I bet many Ugandans are familiar with it.
The version of boiled beef served at the Ambassadors residence reminded me of the famous ‘Beef Stew Gaston’, which is a one-meal dish with potatoes and carrots. The superiority of boiled beef, or what the French call bouef bouili, can be credited in large measure to the quality of the beef.
In Central Europe, the beef for such a dish is chosen from cattle that have been bred selectively and fed on diet comprising a large dose of sugar beets. As good fortune would have it our very own Top Cuts has excellent beef and for occasion the Silverside was a delectable and savoury piece of meat that literally melted in one’s mouth. It was simply ambrosia fit for the gods!
The horseradish can be served with nettle, cilantro, horehound and lettuce. Horseradish is one of the five bitter herbs of the Passover. The flavour is strong and very pungent and must be used sparingly. It acted as a great compliment to the beef.
As for the wines, there were Rhine, Moselle, Riesling and Sylvaner.
The wines were complimentary to the meal and the German Sparkling wine was as near perfection to Champagne as one could imagine. It was a memorable dinner, one that we shall savour for a long time to come. Ends