i

Showers over Windermere from Holbeck Lane near Troutbeck.

Foodie Friday – Around the World in Seven Dinners

January 28, 2022

Since we still can’t re-enter the world because of ludicrous isolation / quarantine protocols / restrictions for a cold / mild flu (if you are vaccinated/boosted), we decided to bring the world to us.

Masterchef Trudy treated us to a week of international cuisine favourites from her Arizona Cowgirl Kitchen.

We started on our Foodie week with a UK classic – Fish & Chips – with a Royal twist.  Darren McGrady – the Royal Chef – was the Chef to Queen Elizabeth, Prince Charles, Princess Diana etc and has shared the Queen’s favourite Fish & Chips preparation.  Trudy based her interpretation around this – using Mediterranean Sea Bass, lightly breadcrumbed with Provence herbs – accompanied by a slice of lemon from our own lemon tree, home-made French Fries with three different sauces and of course Lancashire’s own mushy peas.  Accompanied by an ice cold Birra Moretti.

Then onto provincial France – for a timeless classic from 1982’s The Silver Palate Cookbook – Chicken Marbella.  A briny/sweet combination using prunes, olives, capers in a Sancerre white wine light sauce.  Cooked overnight and served with crunchy, garlic-infused French green beans – old school farmhouse French flavours, texture and smell.  And even better leftovers for lunch the following day.

Staying on the Mediterranean – next up was King Crab legs with a smoked mozzarella pasta salad, petits poivrons from the South of France, Greek peperoncini with tiny tomatoes and sliced cucumber.  Healthy, light and delicious.

A two day ‘stay’ in Italy – with fine wines from Castiglion del Bosco in Tuscany.  A superb seafood Lasagne with shrimp and lobster, garlic, parmesan and mozzarella cheese, parsley and spinach – a traditional recipe from the Italian Feast of the Seven Fishes.  And then a hearty Orecchiette with broccoli rabe and spicy Italian sausage – spiced up with shallots, oregano, fennel seeds and cannellini beans.

Mexico was next – ‘eggs are not only for breakfast’.  A Mexican omelette made from eggs, green pepper, quesadilla, red onions and hot chorizo.

Finally home on the range.  A Western barbecue in Tonto’s at sundown around the camp-fire.  Lean Bison Burgers from Montana, bbq beans and tiny bbq’d potatoes.

Physically we’re in Arizona.  Mentally we’re back in the world, Free!

KR

SUBSCRIBE TO OUR
NEWSLETTER

To stay updated with the latest workshops & speeches

Subscribe Now