“If you are anything like me, you will smoke out the whole kitchen in the cooking process of this recipe. Fear not, though — the reward is great. All steaks are best when prepped and seasoned simply, cooked quickly and given plenty of time to rest. Do those three things and no amount of smoke will dampen the result. Serve these tasty strips of steak and the indulgent dips with some flatbread and a tangle of watercress.”
by Flora Shedden
Serves 4 people
2-4 sirloin steaks, about 750g in total | Olive oil | 1 tsp each of black and pink peppercorns, cracked | Watercress, to serve
FOR THE TAPENADE
200g pitted green olives | 1 small green chilli | Juice of ½ lime | 1 tbsp white wine vinegar | 2 tbsp olive oil | 1 small bunch of fresh coriander
FOR THE GARLIC MAYO
2 smoked garlic cloves | 2 tbsp good olive oil | Smoked salt (normal if you can’t find) | 100g mayonnaise
01 Set a griddle pan over a high heat, ready to cook the steaks.
02 Lay out a large sheet of greaseproof paper and drizzle a little oil over half the paper. Sprinkle over some cracked pepper. Place the steaks on top in a single layer,…
When you think of French food, smelly cheese and grapes are probably the first things that come to mind. As is pasta at the mention of Italian cuisine, or curry when asked about Indian gastronomy. Olives and feta cheese celebrate their Greek origins and spicy orange and red curries remind viewers of Indian and Indonesian flavours.
So it’s not hard to see why these commonly associated foods have been plated up alongside others to recreate some of the world’s national flags in a collection of photographs.
The Australian company behind the images chose meat pie and sauce to represent its home nation, making sure to cut out star-shaped holes in the pie’s crust to stick to the flag’s design while France’s Tricoleur is completed by brie, blue cheese and grapes. More adventurous creations are seen in Thailand’s blue swimmer crab, shredded coconut and sweet chilli sauce – three local delicacies that are best served separately perhaps. Basil, pasta and tomatoes, three of the most common ingredients in Italian cuisine are used to represent the country’s green, white and red flag, while Japan’s well known red dot is formed by raw tuna on a bed of rice. Spain’s civil flag is identified by its chorizo and paella rice. Unsurprisingly, Turkish delight was used to represent it’s national namesake as was Swiss cheese, often known as Emmental. More exotic foods were sourced for the display such as South Korean kimbap, which resembles Japanese sushi but uses sesame oil to flavour rice rather than vinegar. Lebanese lavash, a soft, thin flatbread, is served with fattoush which is a bread salad made of sliced pita and vegetables.
Ahead of the Sydney International Food Festival, the company has released photographs of their efforts which cleverly serve up 17 national flags made entirely from international delicacies. The agency, WHYBIN/TBWA, is making preparations ahead of the festival’s opening in October, when hundreds of thousands are expected to gather to celebrate global cuisine for a whole month.
The festival is the largest of its kind in Australia and attracted close to 1million foodies last year. Its highlights are the Night Noodle Market and Breakfast on Bondi which invites enthusiasts to the most important meal of the day on the fames stretch of beach.
(Source: : http://www.dailymail.co.uk/)
A recipe by Mary Berry: This is a great way to feed the family as the chicken and veg are all cooked in one very large tray in the oven. It takes only minutes to put everything together then it sits in the oven for under an hour with no fussy finishing off to do and only one pan to wash up. The recipe allows one chicken thigh and one drumstick per person, but use less if you are not such big eaters. I love stuffed olives, but use plain green or black ones if you prefer. The preserved lemons really give a lovely citrus tang to the dish and are well worth using but if you can’t find them use one sliced lemon instead.
- 1kg (2lb 2oz) main crop potatoes, peeled and cut into
- 5cm (2in) chunks
- 3 tablespoons olive oil
- 1 large onion, cut into wedges
- 2 garlic cloves, crushed
- 6 rashers of smoked streaky bacon, snipped into
- 1cm (½ in) pieces
- 6 chicken thighs
- 6 chicken drumsticks
- 5 preserved lemons, cut into quarters
- 1½ teaspoons paprika
- 3 courgettes, thickly sliced
- 1 x 200g can anchovy-stuffed
- green olives, drained
- salt and freshly ground black pepper
- Preheat the oven to 220°C/200°C fan/Gas 7.
- Place the potatoes in a large roasting tin with 2 tablespoons of the oil. Toss well to coat them. Add the onion, garlic, bacon and chicken pieces and toss together.
- Add the lemons to the roasting tin. Season everything well and sprinkle with the paprika. Roast for 40 minutes.
- In a bowl, toss the courgettes in the remaining tablespoon of oil and season with salt and pepper, then poke them in among the chicken and scatter the olives over the top. Return to the oven for a further 20 minutes, until the chicken and vegetables are golden brown and tender.
Mary’s wise words Don’t overcrowd the roasting tin. You need everything to be in a single layer or it will not cook evenly – divide between 2 tins if necessary. Preserved lemons can usually be bought in jars in the speciality section of the supermarket. Traditionally from Morocco, the lemons are preserved in salt water and are beautifully soft and citrussy. Use them to flavour tagines and chicken or pork dishes. They will keep in the jar in the fridge for 1 month, or you can freeze them in a freezerproof container for up to 3 months.
Ευχαριστούμε το κ. Βασίλη Φραντζολά (Food Policy M.Sc.) για την βραδιά μύησης στα μυστικά του ελαιολάδου, στο πλαίσιο του προγράμματος των εκδηλώσεων του “Οίνος ο Αγαπητός”. Από την καλλιέργεια και συλλογή του ελαιοκάρπου μέχρι την ελαιοποίηση και την αποθήκευση του ελαιολάδου, σημαντικοί παράγοντες αναδείχθηκαν με αποκλειστικό γνώμονα την ποιότητα. Ποιότητα η οποία εκτός από το αλάνθαστο κριτήριο του τελικού καταναλωτή, αναδεικνύεται κατά τη διαδικασία γευσιγνωσίας στο πλαίσιο προκαθορισμένων κριτηρίων που αντιστοιχούν στην οργανική σύσταση του ελαιολάδου (φαινόλες, οξύτητα κ.α.). Οι βασικοί άξονες των κριτηρίων γευσιγνωσίας ελαιολάδου που εφαρμόστηκαν σε μια σειρά δειγμάτων ελαιολάδου αφορούσαν συγκεκριμένα στο φρουτώδες άρωμα και στην πικάντικη και πικρή γεύση του. Η προσομοίωση της λειτουργίας ενός πάνελ γευσιγνωσίας ελαιολάδου ενθουσίασε τους συμμετέχοντες και έδωσε ελπίδα τόσο για την αναβάθμιση της ποιότητας των ελληνικών λαδιών όσο και για την λήψη πρωτοβουλιών για την θεσμική εναρμόνιση της χώρας στις νέες εξελίξεις στο χώρο του ελαιολάδου. Η ανάπτυξη του τομέα της γευσιγνωσίας ας είναι η αρχή.