[Food] Mediterranean diet

clapham_gull · Apr 15, 2024

WATFORD zero said:
I've always made saltimbocca with veal. Tried with beef, pork, chicken, never the same. I have a specific sage plant in the garden for this dish, and much as I hate to argue with Delia, it has to be butter and some white wine, squeeze of lemon, nothing else

I will now try turkey and report back (Mrs Wz will be right on board, turkey for veal) There's a pack of Prosciutto in the fridge, so I'll report back on the Turkey shortly

Flour is no-no, ruins it. Tried it on a griddle but works better in a pan.

I'm a bit of a saucepan w*******. Not expensive celebrity endorsed cookware by any means, but I have got something made in a foundry in the UK by a craftsman.

You know the sort of thing you need to look after like a cricket bat. Oddly heats up at the edges first, cooking becomes an episode of the repair shop.

I just know it's gonna do an amazing pizza, but I'm also steel plate w****** too.

One of these permanently in the oven for over ten years.

The Pizza Steel - Europes #1 Baking Steel – Pizzasteel.com

Baking Steel made in Europe. Perfect pizzas, breads and baguettes in your home oven. Get The Pizza Steel today - It will last a lifetime!

pizzasteel.com

Unfortunately (and you'll love this) they stopped shipping to the UK because of Brexit

Doesn't look like they have restarted, although they probably license to someone else now.

HyperTony · Apr 15, 2024

Sourdough toast lightly
1/2 Tin of sardines (i prefer in oil)
Cherry toms
Capers
EV olive oil
Under the grill 3 mins
Tickle of Balsamic
Leaves of some sort ( Rocket works)

Wonderful cheap, healthy lunch

I do a simple Cassoulet
High meat sausages (6) brown, out the pan
Throw in a sliced onion to soak up the flavour, pancetta (2 small packets you get). Cook until onion soft/ pancetta lightly coloured. Sausages back in, tin of Haricot beans, Tin of chopped toms, half fill tin with water, mixed herbs and season. Leave to bubble for 20 mins. Throw in as much chopped parsley as you like, leave a hint for decoration. Serves 4. Lush!!

WATFORD zero · Apr 15, 2024

clapham_gull said:
Flour is no-no, ruins it. Tried it on a griddle but works better in a pan.

I'm a bit of a saucepan w*******. Not expensive celebrity endorsed cookware by any means, but I have got something made in a foundry in the UK by craftsman.

You know the sort of thing you need to look after like a cricket bat. Oddly heats up at the edges first, cooking becomes an episode of the repair shop.

My experience is that getting a kitchen right is only a couple of years quicker than getting a garden right :wink:

clapham_gull · Apr 15, 2024

The ONLY gadget I can't do without. An electronic food thermometer.

essbee1 · Apr 15, 2024

HyperTony said:
Sourdough toast lightly
1/2 Tin of sardines (i prefer in oil)
Cherry toms
Capers
EV olive oil
Under the grill 3 mins
Tickle of Balsamic
Leaves of some sort ( Rocket works)

Wonderful cheap, healthy lunch

I do a simple Cassoulet
High meat sausages (6) brown, out the pan
Throw in a sliced onion to soak up the flavour, pancetta (2 small packets you get). Cook until onion soft/ pancetta lightly coloured. Sausages back in, tin of Haricot beans, Tin of chopped toms, half fill tin with water, mixed herbs and season. Leave to bubble for 20 mins. Throw in as much chopped parsley as you like, leave a hint for decoration. Serves 4. Lush!!

A bit of chilli for heat would work well with that too.

clapham_gull · Apr 15, 2024

Off the scale if you like chilled soups. Dump the gazpacho and say hello to it's grown up cousin salmorejo that's never been to Benidorm.

Salmorejo Recipe (Cold Tomato Soup) | The Mediterranean Dish

Salmorejo is a Spanish cold tomato soup that’s like a gazpacho but even simpler. Make this Salmorejo recipe as a refreshing appetizer on a hot day.

www.themediterraneandish.com

clapham_gull · Apr 15, 2024

Espinacas con Garbanzos

Never really liked chick peas or spinach until I tried this. Great website by the way.

I like the way cheeky North African influences find their way into Spanish food (particular in the south) with the spices.

Spanish Spinach and Chickpeas - Espinacas con Garbanzos Recipe

How to make Spanish Spinach and Chickpeas - Espinacas con Garbanzos. This easy to make recipe is loaded with flavor and done in under 30 minutes.

spainonafork.com

clapham_gull · Apr 15, 2024

HABAS CON JAMON

er.. Broad beans with ham.

Broad Beans with Serrano Ham | Great British Food Awards

This vibrant dish makes a great tapas dish or light lunch to eat in the sunshine. Although the recipe is for one person, you can easily scale up the ingredients...

www.greatbritishfoodawards.com

Best made with frozen broad beans but please take the time to shell them first. Just pop 'em.

With the shell on, the dish looks unappetising and "grey".

Shelled it's a vibrant green wonder injected with porky porkiness. Well worth the prep.

Jamon is well expensive, but these are your friend. Lovely crumbed over scrambled egg.

clapham_gull · Apr 15, 2024

Grilled Halloumi + Lime Juice + Capers.

Delia sometimes comes up with a modern classic. Not Spanish in the slightest, but should be a modern tapas standard.

Fried Halloumi Cheese with Lime and Caper Vinaigrette

This is a great recipe to have up your sleeve for the unexpected vegetarian. Halloumi arrives in sealed plastic wrapping and has a reasonably long shelf-life, which means that you can always have a pack tucked away in the fridge. If you can get hold of some Greek olive oil for the dressing and...

www.deliaonline.com

The genius of this dish is the shelf life of the ingredients. Vacuum packed halloumi and a jar of capers last in the fridge for months.

It's the perfect North London/Brighton Corbinista stand by whilst you are waiting for the great leap forward.

zefarelly · Apr 15, 2024

Re tomatoes . . . I love them, but am not a fan over overly reduced/rich tomato . . . . . So tend to add a tin later in any cooking process to lighten things . . .it's all very personal, flavour wise . . but @The Clamp the Tutti ones, and proper italian tinned are sooo much batter than thre cheap supermarket cans.

tinned toms particularly are the best for cooking.

generally speaking, buy the best ingredients and keep it simple.

don't be fooled by fresh pasta ( in supermarkets)

Good quality parmesan is wonderful

make passata ( tin of good chopped toms, garlic, basil, olive oil, S&P, oregano ) whizz it, keep in a jar in the fridge . . .keeps weeks . . . . . If you get in late and need a quick fix, that on a bowl of pasta with parmesan, or even on toast With cheese, or a wrap as a pizza base under the grill!

There are squillions of books . . . . If you want to smile whilst reading/watching and some inspiration rather than instruction . . . . Keith Floyd.

clapham_gull · Apr 15, 2024

Easiest recipe ?

Half cherry tomatoes (look for ripe ones baby Plum probably the best), salt, pepper, olive oil, garlic - > bake tightly in a small dish, don't overlap the tomatoes.

Remember to ensure they are cut side up, nothing worse than a bitter burnt tomato. Skins at the bottom IMPORTANT.

Be more liberal with the olive oil than above. You will end with a thin sweet tomato sauce at the bottom. Eat with the English sausages you now feel less guilt about.

Zeberdi · Apr 15, 2024

I love all Med food but particularly Italian - (and especially when in Italy!)

For authentic tastes buy fresh ingredients from Italy
Worth spending a wad on a decent extra virgin olive oil if you can - great for drizzling on ciabatta or other breads instead of butter
Also buy a good Balsamic - I never make or buy salad dressings, just add sprinkling of olive and balsamic to a prepared salad
Rocket is super with smoked salmon as a starter (with Balsamic and olive oil)
Roasted peppers are a great Med accompaniment with salads or as a hot vegetable - large chunky pieces of mixed peppers in drizzle of Olive oil roasted in oven until slightly crispy around edges
Feta or Haloumi cheese cut into bite size chunks are great with black olives, fresh rocket, beef tomatoes (chunky pieces) balsamic and olive oil (really a Greek salad but I love it)

Pasta -

always cook under so it’s al dente - use fresh pasta always, even make your own. I prefer Linguini instead of Spaghetti
For a condiment cheese always use fresh Parmigiano-Reggiano (not Parmesan!) - bring some back in your suitcase, it lasts for months
For a simple pasta dish, green pesto (or any salsa verde*) and roasted baby cherry tomatoes (as with peppers above)
Or instead of tomato based bolognaise sauce, make a vongole (clams and white wine)

Fish

Tuna or salmon steaks or grilled fish sprinkled in flower and olive oil - served with fresh very finely sliced cucumber salad - served with a home made salsa verde (I make a large bowl of salsa verde, it lasts a week or so, just cover with cling film) - serve with ciabatta or new potatoes

Spaghetti vongole recipe | Jamie Oliver pasta recipes

This delicious Venetian white wine clam pasta started life as peasant food and has become an Italian classic. This spaghetti vongole recipe is a real treat.

www.jamieoliver.com

*For a good salsa verde, I use Jamie Oliver’s recipe

Salsa verde recipe | Jamie Oliver salsa & sauce recipes

To make this homemade salsa verde recipe really authentic and full-of-flavour, chop up those lovey herbs by hand. Amazing with grilled chicken, fish or veg

www.jamieoliver.com

The secret of a good Italian meal IMO is eating a fairly simple but well made dish from fresh, authentic ingredients with an excellent regional (or local vineyard wine if in Italy) - @The Clamp Tuscany has some amazing wines.

I recommend this one for example with meat dishes but plenty to chose from

Vino Nobile i Montepulciano - Wine Region | Wine-Searcher

Vino Nobile di Montepulciano is one of Italy's classic red wines, and has unquestionably helped Tuscany retain its privileged place on the world wine map.

www.wine-searcher.com

With fish and pasta - this was a favourite if you come across it on your voyages - when young, a dry and crispy Vernaccia di San Gimignano

Vernaccia di San Gimignano DOCG 2021 Tuscany Strozzi | The Secret Cellar

www.thesecretcellar.co.uk

clapham_gull · Apr 15, 2024

zefarelly said:
Re tomatoes . . . I love them, but am not a fan over overly reduced/rich tomato . . . . . So tend to add a tim later in any cooking process to lighten things . . .all very personaly, but @The Clamp the Tutti ones, and proper italian tinned are sooo much batter than thre cheap supermarket cans.

Off the scale better. Mutti you could drink from the can, no idea how they prepare them without the acidity.

I've tried all the brands, Mutti is the dog's bollocks which I'd imagine if canned they would make taste nice.

The Clamp · Apr 15, 2024

Really enjoying all the suggestions and making a shopping list as we speak.

Thank you everyone! Keep em coming!

clapham_gull · Apr 15, 2024

As mentioned above by Watford Zero Basque Chicken Stew is outrageous. Cooked greens olives are a revelation.

Basque-Style Chicken with Peppers and Olives

Basque-Style Chicken simmered in an easy sauce with roasted chili peppers, ham, tomatoes, garlic, and olives. Makes a warming, hearty dinner on a chilly night.

www.simplyrecipes.com

I personally make that with boned chicken thighs, just watch the heat because it's really easy to overcook chicken in liquid.

Really feeds into the light tomato sauce thing that Spain does so well. Completely different from the Italian style thick tomato sauces cooked for hours.

Freezes really well after cooking, now did I mention my vacuum pack machine ?

The Clamp · Apr 15, 2024

I’ve been looking at breakfast recipes online too.

Some great stuff.

Breakfast Archives

Make your day the best it can be with hearty and healthy Mediterranean breakfast recipes! From quick savory options to the ultimate shakshuka and more!

www.themediterraneandish.com

um bongo molongo · Apr 15, 2024

Not strictly Mediterranean but the Ottolenghi Simple cookbook is my most used cookbook. His veg and salad side dishes are amazing. It will look like a long list of slightly odd ingredients (someone has already mentioned the Rose Harissa which he uses a lot) but once you start doing them you realise a lot are common across recipes. And most are available in Waitrose for us middle class types.

Start with the watermelon salad with feta, olives and preserved lemon. It’s a fantastic summer salad

Whatever you do don’t get his other ‘non simple’ cookbook though. Has around 50 ingredients per dish!

zefarelly · Apr 15, 2024

clapham_gull · Apr 15, 2024

um bongo molongo said:
Not strictly Mediterranean but the Ottolenghi Simple cookbook is my most used cookbook. His veg and salad side dishes are amazing. It will look like a long list of slightly odd ingredients (someone has already mentioned the Rose Harissa which he uses a lot) but once you start doing them you realise a lot are common across recipes. And most are available in Waitrose for us middle class types.

Whatever you do don’t get his other ‘non simple’ cookbook though. Has around 50 ingredients per dish!

I got access to a brilliant Rose Harissa in a local market, but the Belazu brand in the one - there is no other in the supermarket.

Try and avoid the harissa pesto they do in a similar jar which is horrid.

I've been buying it for years all the supermarkets have it. They changed the formulation a few years ago because it had a very short fridge life and went mouldy very quickly. Now it just doesn't.

You can also freeze portions in small bags, because of the salt content never really freezes and defrosts almost immediately.

As a companion product and great as a dry rub for for chicken, this from Sainsburys is immense. Don't bother with similar products, they ain't got it.

clapham_gull · Apr 15, 2024

The Clamp said:
Tzatziki is one of my favourite things.

Grate the cucumber with a rough grater and REALLY IMPORTANT squeeze as much water out as you can in your hands.

Get as much of the squeezed out cucumber in as you can. You can easily eat a whole cucumber in a single portion.

Lemon zest and garlic (fine grater) and I prefer it will chopped dill. Other wise parsley.

Lemon juice if you must, but watch out not to dilute the yoghurt too much. You are looking for cucumber dressed with yoghurt, not watery cucumber flavoured yoghurt.

This will now stand up to a home made lamb mince burger, packed with cumin.

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[Food] Mediterranean diet

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