Pork is a staple food of the mountain regions of northern Italy, where it’s often said that a well butchered pig should leave ‘nothing but the oink’ behind. As a pig is typically around 30% fat, thrifty locals had to come up with a way to use and preserve this valuable source of protein, and the result is Lardo.
Lardo di Colonnata, to give it its full name, is a delicacy produced from pork fat in and around the Tuscan mountain town of Colonnata. Happily for fans of cured meat, it’s not only a frugal way of preserving pork fat over winter – it’s delicious too!
It’s made in large vats known as conche, fashioned from marble quarried at the nearby ‘white mountain’ of Cararra, which are first liberally rubbed with garlic. Next, layers of pork fat, salt, and a special mix of herbs and spi...
oil, for deep frying4 potatoes, peeled, cut into chips1 1/3 cups self-raising flour1 1/2 cups chilled soda water600g ling fillets, cut into thick stripssea salt flakes, to seasontartare sauce, to servelemon wedges, to serve
1. Preheat oven to 180°c. Line a baking tray with baking paper. Pour oil into a medium saucepan until 1/3 full and place over medium heat. When hot, add half the potato and cook for 12 minutes or until golden and crisp. Transfer to prepared tray and place in oven to keep warm. Cook remaining potato.
2. Meanwhile, place 1 cup of the flour into a bowl. Whisk in soda water until smooth. Place remaining flour into a shallow bowl. Lightly coat half of the fish strips with flour, then coat with batter. Carefully lower into hot oil and cook fo...
Summer is all about dishes like Valencian paella. The discussions about the ingredients that go into this Valencian paella recipe are multiple, so there are hundreds of varieties of this dish. Today we have tried to be as loyal as possible to the traditional Valencian paella recipe. Shall we start?
700 g thick grain rice (called “Arroz D.O. de Valencia”)1 kg chicken500 g rabbit250 g flat green beans250 g lima beans500 g natural crushed tomatoes50 ml extra virgin olive oilSaffron1/2 spoonful of paprika (optional)WaterSalt
How to Make the Classic Paella Recipe:
First, prepare the ingredients. For the chicken and the rabbit you can ask your butcher to cut it as if you were going to prepare a stew. Remove the seeds from the green beans and cut them up in pieces o...
One of the favourite cooking methods in Argentina is, without a doubt, grilling. This style of cooking is derived from the original Argentinian Gaucho tradition of cooking fresh meat over a charcoal fire.
To add flavour and tenderise the meat, Argentines often marinate meats in Chimichurri. Food without Chimichurri just wouldn’t be tolerated in Argentina especially grilled meat to which it adds an amazing flavour.
1/3 packet of garlic salt
6 chilli peppers
2 sachets bouquet garni
1 large onion
Turkish Delight, and in turkish lokum, is a confection made from starch and sugar. It is often flavored with rosewater or lemon, or sometimes with lemon salt (citrate) the former giving it a characteristic pale pink or wyellow color. It has a soft, sticky consistency, and is often packaged and eaten in small cubes that are dusted with sugar to prevent sticking. Some recipes include small nut and peanut pieces, usually pistachio, hazelnut or walnuts.
Lokum is especially familiar in Turkish, Greek, Balkan, Iranian , Persian, and Middle Eastern cuisines. But most populer in Turkey like turkish bath and It is also popular in Romania, where it is known as rahat, being taken from Turkey during the Ottoman Empire’s rule.
In the U.S.A , lokum is not especially common, although there are exc...
Each year, Americans consume about 38 billion hamburgers. An enduring favorite, hamburgers are an iconic American food.
But what do Americans define as the classic American hamburger?
According to the recent survey conducted by the Caravan Opinion Research Corporation for The Johnny Rockets Group restaurant chain, Americans still prefer the classics.
Despite the advent of gourmet hamburgers, 74 percent of Americans believe the cheeseburger best embodies the classic American hamburger.
Eighty-six percent of Americans also prefer beef hamburgers over turkey or veggie patties.
When it comes to toppings, most respondents agree simplicity is key, with 40 percent choosing raw onions over grilled.
What is the secret to cooking your own classic cheeseburger?
“From my personal...
Traditionally, tandoori dishes are cooked in a tandoor, an oval shaped clay oven with a small fire in the bottom. The heat rises gradually but ultimately reaches a much higher temperature than a barbeque.
A tandoor is normally used to cook naan bread, meats and kebabs (meat or paneer). The bread is stuck to the sides, the kebabs stood vertically and whole chickens rested on a grid over the fire.
For domestic cooking, a tandoor is not really convenient but the meat dishes can be reproduced on a barbeque or in the oven. The bright red appearance of tandoori meats which you may see in Indian restaurants is produced by a food dye which really isn’t necessary to enhance the look of your tandoori dishes.
I have a great fondness for tandoori style food. It has flavour, without being “ho...
“Melkkos” is one of my favourite dishes ever. I do honestly not know what it is called in English, but if I had to translate it, it would be something like milk food. It is a dish with its main ingredient being milk, to which you add some flour and butter.
It is a great traditional dish that can be enjoyed all year round. Try it in the winter, it warms you up from the inside! Nothing tastes nicer than a bowl of “melkkos”, sprinkled with cinnamon sugar on the top.
What can be nicer, I ask you all! If you have never tried it, I would say it is time.
1 cup of flour
1 1/2 tablespoons of hard butter
A pinch of salt
2 1/2 cups of milk
1. Rub the butter in with the flour, using your fingers. Add the salt and mix some more.
2. Bring the milk to t...
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