Tag: Legendary Dishes

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

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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)

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Legendary Dishes | Marmitako (Basque fish stew)

BASQUE SPAIN

Marmitako is a traditional Basque fish stew, with all the flavours of the region – land, valley and sea, and generally prepared in an earthenware pot, and baked. We are slow-cooking it on top of the stove.

1 kg fresh tuna, cut into 2 cm dice
1 kg potatoes, cut into 2 cm dice
800 g tomatoes, chopped small
600 ml fish broth 
400 g onions, sliced thin
5 pimientos / red peppers, cut in strips
200 ml white wine
60 ml olive oil
6 garlic cloves, minced
2 tbsp fresh green herbs (lovage, marjoram, parsley, thyme), 
chopped small
30 g smoked sweet paprika
1 tsp salt
2 bay leaves
Dried marjoram, large pinch

Sauté onion in the olive oil in a large heavy-based pot over medium heat for 10 minutes, add garlic, fry for three minutes. Add peppers and tomatoes, increase heat and reduce for five minutes until the mixture starts to stick to the bottom of the pot. Add tuna and salt. Brown the fish, then pour in the stock and wine. Cook for five minutes, add potatoes, paprika, bay leaves and dried marjoram, bring to a low boil. Reduce heat and simmer until the potatoes are cooked, about 30 minutes. Add herbs.


INDIGENOUS INGREDIENTS =  Chillies | Marjoram | Paprika | Potatoes | Red Peppers | Tuna

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Legendary Dishes | Red Pepper Paste

EUROPE SPAIN TURKEY
4 red bell / long peppers, washed
30 g paprika flakes (optional)
15 ml olive oil

Preheat oven to 180ºC. Grease a baking tray with the oil. Place peppers on the tray, bake in oven for 25 minutes, until the peppers have wilted and the skin and seeds are easily. When cool liquidise the softened peppers. For a deeper flavour add paprika flakes. Store in fridge or in sterilised jars.


INDIGENOUS INGREDIENTS =  Paprika | Red Peppers

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Legendary Dishes | Kalkanoğlu Pilavı (rice pilaf with beef and red pepper / tomato paste)

TURKEY

The Kalkanoğlu restaurant in the heart of the Beyoğlu district of Istanbul has maintained the culinary tradition of Trabzon with its signature dish, rice with beef and tomato paste, so good it is sold by the kilo! We have tweaked their version with the option of red pepper paste.

800 ml water
300 g beef fillet, cut into medium dice
300 g rice, soaked in water for 30 minutes, drained
150 g tomato paste / red pepper paste
60 g butter
15 ml olive oil
15 g salt
5 g black pepper

In a large pot combine choice of paste with the water and salt. Boil, add rice, reduce heat. Cook until rice has absorbed the liquid. Melt butter and oil in a large frying pan, brown the beef, no more than that. Fold meat into the rice. Serve, dressed with black pepper.


INDIGENOUS INGREDIENTS =  Beef | Rice | Red Peppers | Tomatoes

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Legendary Dishes | Kapusta z Jablkami (apple with cabbage)

POLAND

Historically made with flour and sour cream, this traditional Polish dish continues to evolve. Modern versions omit the flour and sour cream, using honey as a thickener, and use a larger quantity of apples. Some cooks use an array of herbs and spices. It is not unusual to see a vegan version, with the cabbage cooked lightly and added to grated apple flavoured with lemon juice, raw onions and vinegar for a salad or side dish.

750 kg white cabbage, shredded, blanched
400 g sour apples, cored, peeled, cubed, steeped in lemon juice
250 ml water
150 g onion, chopped small
30 ml honey
15 ml apple cider vinegar
15 ml butter / oil
1 tbsp dill, chopped
5 g salt
Cumin, large pinch

In a large heavy-bottomed pot, fry the onion in butter or oil over a medium heat for five minutes, add the cabbage and water. Cover and cook for 15 minutes until the cabbage has softened. Add the apple, cider vinegar and honey, cook until the apples are al dente. Add the cumin and dill, season and bring slowly to the boil. When the water has evaporated, serve hot with sliced boiled potatoes.

Cold Version
1 small red cabbage, shredded
240 ml red wine 
120 ml mineral water
1 sour apple, cored, peeled, grated, marinated in lemon juice
1 sweet apple, cored, peeled, grated, marinated in lemon juice150 g onion, chopped
1 lemon, juiced
10 g sugar 
2 sprigs thyme
Seasonings

Place cabbage and onions in a large pot with the water, wine, sugar and thyme.

When the cabbage is tender and the liquid has almost evaporated, thoroughly incorporate the apples with their lemon juice. Leave to cool, serve as a salad.


INDIGENOUS INGREDIENTS =  Apple Cider Vinegar | Apples | Honey | Red Cabbage | White Cabbage

LEGENDARY DISHES


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