ENQUIRIES / BOOKINGS: 011 462 9322 / 074 580 6040 / info@alprodgers.co.za
Copyright © Al Prodgers Comedy
ENQUIRIES / BOOKINGS:  0114629322 / 0745806040 / info@alprodgers.co.za
CONTACT US ENQUIRIES / BOOKINGS: 011 462 9322 074 580 6040 info@alprodgers.co.za www.alprodgers.co.za
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30 March 2018 Comic Al Prodgers shares his favourite recipe OKAY, I admit – I do cook, and I like it.  But I shouldn’t be allowed to.  For starters (“starters” … get it?), good cooks are focused and methodical – qualities I became a comedian to avoid.  If you could hear the static inside my head, you wouldn’t let me into a kitchen filled with sharp instruments. My wife lets me help with basic preparation while she keeps our family well fed with lots of stuff that’s “fresh” and “organic” – words supermarkets use as a euphemism for “overpriced”. She believes you are what you eat.  That may be why she says that during my bachelor years I was greasy, full of chemicals and available to be picked up at any petrol station. I’ve learnt not to argue because she’s deadly accurate with a seedless Satsuma. It cheers me up that we can now buy fruit called Satsumas, because I’d feel stupid paying 25 bucks for a packet of plain old naartjies. Apparently, shops are justified charging premium prices for good ingredients because cooking is the new rock ‘n’ roll. I must be tone deaf.  Whatever it was that gave BB King the blues, it wasn’t because his soufflé flopped.  Jimi Hendrix wrote Purple Haze, not Brinjal Haze. And even though the Red-Hot Chilli Peppers sound delicious, just one look at what they (don’t) wear on stage is all it takes to realise they never go anywhere near a hot spattering stove. What I really like about cooking, though, is seeing how much my baby daughter enjoys eating.  As she tries solid food for the first time, each new taste sensation is a wildly exciting experience. Pieces of avocado are explored, not only for texture and yumminess, but also for their aerodynamic properties.  Her laughter as she watches banana slice Frisbees whizz across the kitchen is pure delight.  And her admiring smile at me when I peel a Satsuma/naartjie feels like a standing ovation.  Simple food prepared with love and laughter – when I keep that in mind I realise cooking isn’t about sautéed quail’s spleen.  And then I do cook.  With relish.
AL PRODGERS BLOG
Al Prodgers Cooks
Recipe: Winter Ostrich Bolognaise Ingredients: 1 x Bottle good red wine. (The rest is really optional.) 1 x Large onion (diced) 500g Ostrich mince 250g Mushrooms (sliced) 1 x Tin red kidney beans 4 x Large tomatoes (diced) 1 x Large carrot (grated) 1 x Large parsnip (diced) 5 x Baby marrows (sliced) 50ml Tomato puree 15ml Chutney 1 x Sprig fresh rosemary (wounded) 10ml Beef stock powder 2 x tsp Masala spice 1 x Garlic clove (crushed) Freshly ground black pepper Olive oil 4 x portions Spaghetti
Preparation: 1. Open the wine, drink, enjoy. If you like, carry on… 2. Do all the slicing and dicing before you have too much wine. 3. Chat with your family/friends. 4. Get somebody to sauté the onions in a large pan until transparent. 5. Add the masala spice. 6. Add the ostrich mince and brown. 7. Add the mushrooms, beans, tomatoes, carrots, parsnip, baby marrows, puree, chutney, rosemary, stock powder and garlic. 8. Simmer for 20 minutes while drinking and socialising. 9. Season to taste with black pepper. 10. Did I mention wine? 11. Cook the spaghetti in boiling, salted water. (Al dente? Good Luck!) 12. Drain when cooked. (The spaghetti, not you!) 13. Top the spaghetti with bolognaise and serve. (If you’ve run out of wine, there might be a beer in the fridge.)
AL PRODGERS BLOG
ENQUIRIES / BOOKINGS:  0114629322 / 0745806040 / info@alprodgers.co.za
ENQUIRIES / BOOKINGS:  0114629322 / 0745806040 / info@alprodgers.co.za
Copyright © Al Prodgers Comedy
CONTACT ENQUIRIES / BOOKINGS: e: info@alprodgers.co.za t: +27114629322 / +27745806040
FOLLOW US Visit our social profiles for regular tweets and posts
  
Professional Speaker Association of SA
Professional Member of
FOLLOW US
30 March 2018 Comic Al Prodgers shares his favourite recipe OKAY, I admit – I do cook, and I like it.  But I shouldn’t be allowed to.  For starters (“starters” … get it?), good cooks are focused and methodical – qualities I became a comedian to avoid.  If you could hear the static inside my head, you wouldn’t let me into a kitchen filled with sharp instruments. My wife lets me help with basic preparation while she keeps our family well fed with lots of stuff that’s “fresh” and “organic” – words supermarkets use as a euphemism for “overpriced”. She believes you are what you eat.  That may be why she says that during my bachelor years I was greasy, full of chemicals and available to be picked up at any petrol station. I’ve learnt not to argue because she’s deadly accurate with a seedless Satsuma. It cheers me up that we can now buy fruit called Satsumas, because I’d feel stupid paying 25 bucks for a packet of plain old naartjies. Apparently, shops are justified charging premium prices for good ingredients because cooking is the new rock ‘n’ roll. I must be tone deaf.  Whatever it was that gave BB King the blues, it wasn’t because his soufflé flopped.  Jimi Hendrix wrote Purple Haze, not Brinjal Haze. And even though the Red-Hot Chilli Peppers sound delicious, just one look at what they (don’t) wear on stage is all it takes to realise they never go anywhere near a hot spattering stove. What I really like about cooking, though, is seeing how much my baby daughter enjoys eating.  As she tries solid food for the first time, each new taste sensation is a wildly exciting experience. Pieces of avocado are explored, not only for texture and yumminess, but also for their aerodynamic properties.  Her laughter as she watches banana slice Frisbees whizz across the kitchen is pure delight.  And her admiring smile at me when I peel a Satsuma/naartjie feels like a standing ovation.  Simple food prepared with love and laughter – when I keep that in mind I realise cooking isn’t about sautéed quail’s spleen.  And then I do cook.  With relish.

Free Access to Al's

Communication Tools to have

"Constructive Conversations":

A bi-weekly emailer with practical tips & techniques to Build Better Business!
Al Prodgers Cooks
Recipe: Winter Ostrich Bolognaise Ingredients: 1 x Bottle good red wine. (The rest is really optional.) 1 x Large onion (diced) 500g Ostrich mince 250g Mushrooms (sliced) 1 x Tin red kidney beans 4 x Large tomatoes (diced) 1 x Large carrot (grated) 1 x Large parsnip (diced) 5 x Baby marrows (sliced) 50ml Tomato puree 15ml Chutney 1 x Sprig fresh rosemary (wounded) 10ml Beef stock powder 2 x tsp Masala spice 1 x Garlic clove (crushed) Freshly ground black pepper Olive oil 4 x portions Spaghetti
Preparation: 1. Open the wine, drink, enjoy. If you like, carry on… 2. Do all the slicing and dicing before you have too much wine. 3. Chat with your family/friends. 4. Get somebody to sauté the onions in a large pan until transparent. 5. Add the masala spice. 6. Add the ostrich mince and brown. 7. Add the mushrooms, beans, tomatoes, carrots, parsnip, baby marrows, puree, chutney, rosemary, stock powder and garlic. 8. Simmer for 20 minutes while drinking and socialising. 9. Season to taste with black pepper. 10. Did I mention wine? 11. Cook the spaghetti in boiling, salted water. (Al dente? Good Luck!) 12. Drain when cooked. (The spaghetti, not you!) 13. Top the spaghetti with bolognaise and serve. (If you’ve run out of wine, there might be a beer in the fridge.)