Foodie Friday – Around the World in Seven Dinners
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!