Category: FRICOT

NEWS | Fricot Traditional Food Tours

In 2018 we will be offering Fricot Food Tours* in two formats, premier and public.

The premier packages include accommodation and internal travel, two main meals per day plus cookery classes, food demonstrations, food events, food tastings and food trips.

The public packages include one meal per day plus the food from the cookery classes, food demonstrations, food events, food tastings and food trips, plus the option of an overnight stay. Participants organise their own travel and accomodation in the public package.

Pocket Book 15x15 (V)

The tours will focus on artisanal food producers and traditional food culture. They will feature bread, cake, confection, cheese, fish, herb, meat, spice, vegetable and wild food products centered on food themes.

These will incude the following:

Around Ireland in Search of Fish! and Fortune 
{Ireland, N. Ireland} 
(continuous, premier and public)
Foods of the Atlantic Fringe 
{Portugal, Spain, France, Ireland, Faroes, Iceland, 
Denmark, Sweden, Norway} 
(14-day, premier)
Food Travels in Old Savoy 
{Alpine France, Alpine Italy and Alpine Switzerland} 
(8-day and 5-day, premier and public)
The Baltic Food Bubble 
{Finland, Russia, Estonia, Latvia, Lithuania, Poland, 
Germany, Denmark, Sweden} 
(14-day and 11-day, premier only)
The Fabulous Food of the Po Valley 
{Italy} 
(8-day and 3-day, premier and public)
Wild Game Weekend 
{England} 
(2-day, premier and public)

Pocket Book 15x15 (V)

Keep an eye on this page for updates. Once we have finalised the specific cost of each tour we will officially announce the Fricot Traditional Food Tours and launch Fricot membership.

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Legendary Dishes | Gobhi Gajar Aur Matar Ki Sabzi (cauliflower, carrots and peas)

INDIA

 

1 kg cauliflower, broken into florets
1 kg carrots, grated
350 g peas, from frozen, thawed
6 tomatoes, chopped small
200 g shallots, sliced 
4 tbsp (60 ml) vegetable oil
60 ml water + 30 ml water
30 g garlic, chopped small
30 g ginger root, chopped small
4 green chillies
10 g cumin seeds
10 g garam masala
10 g mustard seeds
5 cm turmeric root, chopped small
Salt, large pinch
60 g coriander leaves, for garnish

Fry shallots in a tablespoon of oil until crispy, set aside. Blend garlic, ginger, green chillies and turmeric root in four tablespoons of water to form a loose paste. Pour remaining (three tablespoons) oil in to a large wok, fry the cumin and mustard seeds. When the mustard seeds begin to pop add the paste, fry for five minutes. Add the tomatoes, garum masala and salt, cook for ten minutes. Add the cauliflower and two tablespoons of water. Reduce heat, cook cauliflower for 15 minutes. Fold carrots into the mixture, increase heat, cook for five minutes. Finish by stirring the peas into the mixture. Garnish each serving with coriander leaves. Serve with Kerala parotta or paratha.


INDIGENOUS INGREDIENTS =  Carrots | Cauliflower | Coriander Leaves | Cumin Seeds | Garum Masala | Garlic | Ginger | Green Chillies | Mustard Seeds | Peas | Turmeric Root

LEGENDARY DISHES


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Legendary Dishes | Bratkartoffeln mit Speck und Zwiebeln und Bratkartoffelgewürz (fried potatoes with bacon and onion and spice mixture)

GERMANY

Fried potatoes are intregal to the image of German traditional food, because they epitomise the relationship with the country’s indigenous products, of which bacon, onions and potatoes feature prominently. The spice mixture designed for fried potatoes adds a depth of flavour that is remarkable.

1.5 kg waxy potatoes of roughly equal size, cooked whole, cut into 2 cm dice / raw, cut into 2 cm dice 
300 g smoked belly pork / smoked bacon, cubed
300 g onions, sliced thick
75 ml rapeseed oil
15 g pepper / 45 g spice mixture
5 g salt (exclude if using spice mixture)

Sauté onions in two tablespoons of oil in a large frying pan, until they start to brown, remove with a slotted spoon and keep warm. Increase heat, fry pork belly / bacon to release the fat, then add a tablespoon of oil. When the pork / bacon begins to take on some colour, remove to a plate with a slotted spoon. Add a tablespoon of oil, fry half of the potatoes until they have taken on a crispy crust, remove and keep warm. Pour a tablespoon of oil to the pan, add potatoes and fry until crispy. Slide first batch of potatoes into the pan, fold in the bacon and onions, season with salt and pepper or with the spice mixture and gently heat through for a couple of minutes.


INDIGENOUS INGREDIENTS =  Bacon | Onions | Pork Belly | Potatoes

LEGENDARY DISHES


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Condiments | Bratkartoffelgewürz (fried potato spice mixture)

GERMANY

15 g onion, dried, ground
15 g paprika, sweet, ground
15 g salt, ground
5 g marjoram, dried
4 g garlic, dried, ground
3 g white peppercorns, ground
2 g caraway seeds, whole
2 g yellow mustard seeds, ground
1 g fennel seeds, whole
1 g nutmeg, ground

Blend and store in air-tight jars.

Condiments | Thai Green Spice Paste + Spice Pastes + Spice Mixtures

THAILAND

Coriander stalks, green chillies and kaffir lime leaves give this paste (and the consequent dish) its distinctive green colour, but it is the galangal, lemon grass and shrimp that give it the aromatic flavour.

150 g green coriander stalks, chopped small
150 g shallots, chopped small
135 ml water
2 (40 g) lemon grass stalks, chopped small
3 cm (40 g) galangal, chopped small
4 garlic cloves, chopped small
5 fresh green chillies
15 g black peppercorns
15 g shimp paste 
5 Kaffir lime leaves

Blend ingredients, divide into 150 g portions, freeze.

SPICE PASTES

Balinese Basa Gede

galangal root, ginger root, shallots, limes, lemon grass, candle / cashew / macadamia / pecan nuts, garlic, red chillies, turmeric root, coconut oil / vegetable oil, palm sugar, green coriander stalks, shrimp paste, black peppercorns, sesame seeds, nutmeg

French Dijon

mustard seeds, vinegar

Dutch Shoarma / Shawarma

lemon juice, apple cider vinegar, olive oil, garlic, onion, herbs, spices

Indian Biryani

garlic, ginger, turmeric root

Jamaican Jerk

orange juice, olive oil, scallions, allspice, palm sugar, soy sauce, garlic, ginger root, chillies, spices, seasonings

Malaysian Assam Laksa

shallots, lemon grass stalks, galangal root, turmeric root, fish sauce, tamarind, garlic cloves, fresh red chillies, shrimp paste, palm sugar

Thai Hang Lay

shallots, garlic, lemon grass stalks, galangal root, turmeric root, dried red chilies, fermented soya bean powder, coriander seeds, shrimp paste, spices, salt

Turkish Fava

brown beans, onions, olive oil, lemon juice, dill, seasonings

Turkish Hibeş

tahini, cumin, paprika

West African Jollof

tomatoes, onions, red peppers, vegetable oil, crayfish powder, red palm oil, chillies, seasonings

SPICE MIXTURES

Dutch Shoarma / Shawarma

meat

Dutch Speculaas

gingerbread + ginger nuts

German Spekulatius

gingerbread

German Bratkartoffelgewürz

fried potatoes

Indian Garam Masala

elaborate

Lebanese Baharat

basic

Lebanese Baharat

elaborate

Moroccan Ras-El-Hanout

elaborate

Swedish

gingerbread

Swiss

gingerbread

Syrian Baharat

Kibbeh preparations

Turkish Baharat

sausages

Turkish Baharat

meatballs and other preparations

Condiments | Ras-El-Hanout (spice mixture)

ALGERIA MOROCCO TUNISIA NORTH AFRICA

All the traditional spices qualify for this north African condiment. It is characterised by the scent of lavender, lime and rose, and the aroma of the distinctive cardamon, galangal, lovage, orris root, sumac, turmeric and various peppers. The authentic mixture contains at least 30 ingredients (see below). Anise or fennel, cardamon, chufa or tigernut, cinnamon, clove, coriander, fenugreek, galangal, lavender, rosebud, orris root, sumac, turmeric and all of the peppers (black, long, melegueta, monks, paprika and tail) are essential ingredients. Many are indigenous to north Africa, in particular Morocco, where they have been an intregral aspect of culinary and commercial life for thousands of years.

Allspice
Anise / Aniseed

Ash (rowan) Berry

Ajawan / Lovage

Black Peppercorn

Cardamom
Chaste Berry / Monks Pepper
Chilli Pepper

Chufa / Tigernut

Cinnamon
Clove
Coriander

Cubeb / Tail Pepper

Cumin
Dried Lavender
Dried Lime

Dried Rosebud

Fennel
Fenugreek
Galangal

Ginger 

Long Pepper
Mace

Melegueta Pepper / Grains of Paradise

Nutmeg

Orris Root

Paprika, hot
Paprika, sweet

Sumac

Turmeric 

All the ingredients need to be ground into powder, then mixed. Obviously spices like ginger and turmeric are sold pre-ground, while orris root and tigernut are generally only available ground.

So we recommend you follow the tradition in Morocco and make up your own version, to suit your own tastes, as the majority of people in north Africa tend to do, following their own ethnic traditions, whether African, Arab, Berber, Phoenician, Jewish or Iberian.

Legendary Dishes | Petits farcis Sardines et Thon (tomatoes stuffed with sardines and tuna)

FRANCE

Traditionally these are made with the large tomatoes of southern France. Beef tomatoes are a good substitute, and one per person is not an absolute. The filling amounts are a guide, the volume of fish in cans varies from country to country. We have taken the liberty of adding an Italian touch to this very French dish by suggesting ricotta cheese instead of crème fraîche for the topping and a grating of parmigiano or pecorino as a dressing. The choice is yours.

4 large tomatoes, cored, pulp retained
250 g onions, chopped small
150 g ricotta cheese / crème fraîche
Canned sardines in oil, approximately 100 g
Canned tuna in oil, approximately 100 g
1 small long red pepper, chopped small
1 small zucchini / courgette, chopped small
45 ml olive oil
30 g hard cheese, grated, for garnish
2 garlic cloves
10 g black pepper, fresh ground
5 g salt
Rocket, for garnish

Boil onions for 20 minutes in salted water, drain and retain water to cook the zucchini for five minutes. Meanwhile sauté garlic in oil, add onions, tomato pulp and any liquid from the tomato and cook over a high heat until all the moisture has evaported, to leave a paste. Cool.

Mash tuna in own oil, add the paste, zucchini and seasonings. 

Drain oil from sardines, mash with ricotta or crème fraîche.

Stuff tomatoes with tuna mixture. Heap creamed sardines on top. Use a fork to make peaks.

Bake at 180°C for 15 minutes.

Garnish with a sprinkle of hard cheese. Serve with undressed rocket.


INDIGENOUS INGREDIENTS =  Olive Oil | Red Peppers | Sardines | Tomatoes | Tuna | Zucchini (Courgette)

LEGENDARY DISHES


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EDITORIALS     EURO SNACKS     FOOD CONNECTIONS     FOOD STORIES     
GLOSSARY     HIGH FIVES     LEGENDARY DISHES     
RECIPES     REVIEWS     STREET MARKETS