Brick Lane by Monica Ali Recipe by Douglas Balish
Brick Lane
The Author
Monica Ali
Born in Dhaka, East Pakistan in 1967 to interracial parents, Bangladesh father who is a teacher, and white mother, a counsellor.
In 1971, at 3 years old, Monica Ali moved with her parents to Bolton in Manchester.
The family faced racial discrimination that was rife at that time as the UK experienced an influx of poor working class immigrants.
Studying at Oxford she completed her degree in Philosophy, politics and Economics before going to work in a publishing house as a marketer and then joining a branding agency.
Marrying Simon Torrance, she soon became pregnant and gave up work when her son Felix was born.
This is the point that Monica began to write short fiction and in 2003 Brick Lane was born.
Made in to a film in 2007, Brick Lane entered the world bringing with it over night success and lots of awards, one of which put Monica on the list for 20 Best Young British Novelist under 40.
More books followed, translated into 26 languages, with her fifth book, Love Marriage, coming out in 2022, and I’m sure lots more for the future.
Monica Ali
The Book
Released in 2003, with themes of fate, racism, immigration, assimilation and family, Brick Lane, the first novel by Monica Ali was greeted with parties, cheers and a film contract.
Central character Nazneen, was born in a Bangladeshi village.
As a child, was sickly and life or death was left to fate.
Fate became the theme during most of her life, leading to her believing that she has no influence on things that happen to her or in her life.
She accepts her husband his life and his choices.
Moving to London after an arranged marriage to a man nearly twice her age, Nazneen finds it difficult adapting to the different culture and rules of her new world.
Brick Lane
by Monica Ali
Living in a low-income housing estate in London’s Brick Lane and very rarely going out to meet people, she spends her days trying to pass the time, cooking and cleaning for her husband.
Eventually, after permission from her husband, she becomes friends with women in her community.
Two children later with her husband Chanu, raising them in accordance with traditions, Nazneen has a breakdown after having an affair with Karim.
Her sister, Hasina, stays in India and is disowned from her parents after running away with a man she married for love.
After domestic abuse, Hasina stays alive by working as a prostitute before attempting another marriage.
Once alone, she tells her story to Nazneen through letters.
Since their marriage, Nazneens husband was always looking for a way to go back to Bangladesh, and when the time arrives to make the move, she breaks the news that she will be staying in London with her daughters.
By the end of the book, Nazneen learns to understand that she doesn’t have to be a victim to fate, and learns to become a woman of independence.
Me
I enjoyed Monicas writing style in Monica Alis first book, Brick Lane, and appreciated the insight she brought to a topic that has been overlooked by many. Learning is always a great take away when i’m reading some books!
Those reasons aren’t enough for me to want to venture into her writing world again.
The book was chosen for Foodie Book Club, making it good for the group, but not something I enjoyed too much, and I wouldn’t read it again
A 2 egg rating from me.
2 Egg Rating from me
The Chef - Douglas Balish
Douglas Balish has been everywhere.
Born in Scotland, finding experience in some of the top world restaurants in the UK (Bohemia and Whatley Manor) as well as a few abroad (Quay in Sydney)
Part of his career in Ayrshire and a Michelin Star in Surrey, then wanting to enjoy a more settled and more relaxing life with his family, in 2019 he moved to Pembrokeshire to become head chef at Grove of Narberth.
Douglas Balish
The Food
Cheese Soufflé Recipe
“Here is a cheese soufflé recipe.
It’s using Welsh cheddar but any strong cheddar is ok, Montgomery would be a good placement. Stronger the better.
We serve it with a cheese sauce, candied walnuts and poached celery.” Douglas Balish
Ingredients
180g Hafod Cheese - Grated
80g Plain Flour
80g Butter
425g Milk
8 Free Range Eggs
Chives
Parmesan – finely Blended
1 Tsp Egg White Powder
Cheese Soufflé Recipe by Douglas Baish
Method
“The base can be made as a double batch and kept to make soufflés again.” Douglas
The Base Sauce
Heat oven to 200c
Add the butter to a heavy bottomed saucepan on a medium heat.
Let the butter melt slowly.
Once melted, add the flour and the milk
Use a whisk and mix everything together.
Cook on the medium heat until the sauce is thick
Add cheese and salt
Whisk continuously so the sauce doesn’t go lumpy.
Once thickened, set aside and let cool a little
Separate the eggs
Add the egg yolks into base once it has cooled slightly, then add chives and give it a good mix to combine.
Whisk the egg whites and the powder until the turn into stiff peaks
Use a large metal spoon and fold the egg whites into the cheese sauce
Spray some baking spray to coat the inside of espresso cups or small ramekins
Sprinkle the inside with the finely grated parmesan util the inside is fully coated
Pour the soufflé batter into the prepared cups, almost to the top.
Fill a pot with water and sit a colander on the top or use a bamboo steamer if you have it.
Once the water is boiling, sit the filled cups in the bamboo steamer and steam for Approx. 6 minutes until they are just set when a toothpick is inserted into the centre.
Let the soufflé cool in the cup and once cool, run a knife around the entire inner edge to loosen and the remove them from a cup onto small pieces of non-stick baking parchment.
Place the soufflés onto an oven tray and bake until golden approx. 5 minutes.
Keep an eye on the soufflés so as not to overcook them or the crust might split.
