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I'm a carnivore Murray Kerr

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I'm a carnivore Murray Kerr
By No Author
It’s “meat and potatoes” that Murray Kerr, the director of critically acclaimed Nepali film of recent times Sick City, says he survives on. Murray, 41, was not at all fond of cooking; culinary art came about as a necessity for him.



“Cooking is a pure form of art,” says Murray donning an apron, before starting to cook for Celebrity Kitchen. He further adds, “It’s always a great feeling to invite your closest buddies and cook for them.” [break]



“I have cooked for almost all my friends in Kathmandu. And I believe they are all fond of my cooking,” Murray looks at actor-friend Arpan Thapa for acknowledgement while Thapa modestly agrees with him.



Murray’s relationship with cooking started during his University days in England. His mother had once left him a packet of noodles and sausages. Making noodles was easy for him but was clueless about cooking the sausages. As a result he burnt the sausages completely.



“All my neighbors came to my house. They thought that the house was on fire,” he laughed before adding, “I’m a self-taught cook. However, I wouldn’t add Chef to my résumé.”







Like all other wives, fond of husbands that can cook for them, Murray’s is no exception.



“Whenever it’s Sunday, my wife has the sparkels in her eyes. She knows that I’m cooking. She simply cannot resist the mashed potatoes that I make,” Murray smiles.

Unlike many men who agree that men fond of cooking are sensitive, Murray however differs.



“To become a chef, you need a lot of courage as you need to coordinate with your crew and be quick. Your sensitivity is not going to lead you anywhere,” he adds humorously, “But yes, I’m a sensitive guy and I do have a soft spot; I like flowers, colors and dancing.”



On weekends, Murray also tries his hands at various Nepali delicacies.



Soon, he indulges himself into cooking English Sunday Pork Roast and Irish Mashed Potatoes.



Murray suggests that these two delicacies are taken only for the weekends since these are heavy main courses to celebrate the joy after a week of work and bust out the stress.



ENGLISH SUNDAY PORK ROAST



Ingredients:

Meat (Pork or Lamb) : 1 Kg

Potato : ½ Kg

Sunflower Oil : 3 tbsp

Salt : 1 ½ tbsp

Pepper : ½ tbsp

Meat Sauce : 3 tbsp



Method:

Boil chopped meat slices in order to keep them clean

Boil potatoes till it turns soft

In a non-sticky wok, add sunflower oil

Add meat slices and cook it in low heat

Now peel the boiled potatoes

In another frying pan add some oil and fry the potatoes without chopping them

Mix the potato with the meat then add salt and pepper

Cook them together for at least an hour and half in low heat

[Remember, pork slices oozes its own oil, so use less oil]

Your English Sunday Pork Roast is ready to eat





The writer is Program Officer at Indian Cultural Centre




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