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!



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