Around the world in 80 days: All on this thread

[JudyMac]

Re: Around the world in 80 days: All on this thread

France Day 5

Well I almost decided to go back in time and let you see the dish created by the cook of Julius Caesar, Coq au vin, but then remembered Dr Atkins had already included that recipe in his book



So as I sail across the channel in my dinghy by the light of the moon, a recipe smuggler escaping the long reaching hands of the junk food manufacturers, I have been debating what to cook for you today.



Surrounded by a sea of French cookery books, with so many Atkins friendly recipes, my decision was taken out of my hands by the OH as he arrived home with a sack of walnuts given him by a neighbour.

Chicken with Walnuts

6 chicken legs with skin removed.
4 fresh chicken livers minced or very finely chopped
150g / 6oz walnuts (2/3 roughly chopped, 1/3 left as walnut halves)
25g / 1oz butter
1 sprig of fresh thyme or 1/2 tsp dried.
3 garlic cloves chopped finely
300ml dry white wine
salt
freshly ground pepper

Melt the butter in a frying pan / skillet, then add the chicken fry to seal. Put the pieces in a casserole.
Also add the chopped nuts, thyme, salt and pepper to the casserole.

Add the liver, wine and garlic to the frying pan and gently bring to the boil, stirring continuously (If you hate liver, just leave it out). The pour over the chicken in the casserole. Mix well.

Put the lid on the casserole and cook in a medium oven 180C / 350F / gas mark 4 for 40 minutes.

Just before serving, add the rest of the walnuts to garnish.

Servings 6. Nutrition per serving 4.49g total carbs, 1.75g fibre, 2.74g net carbs.

If you all like the idea, after '80 Days' is completed, I may return to France and get a 'Best of French' thread going.

[JudyMac]

Re: Around the world in 80 days: All on this thread

Yes... and I believe they used more herbs and spices then, too. Those seemed to go out of fashion in the first half of the 20th century. I wonder if it was the wars that did for them...?

From recipe books I have seen copies of, I would say the Victorians removed most of the spices as they believed it warmed the blood and caused licentious behaviour

The wars of course limited imports, but luckily British chefs and cooks now have an arsenal of good products to create with.

[JudyMac]

Re: Around the world in 80 days: All on this thread

Spain Day 6

When we think of Spain we always imagine a hot country and a fiery people, home of flamenco, paella, chorizo, tapas and sangria. Simply cooked, but full of taste, the coastal cuisine of Spain finds few rivals. So today we are going to sit in a small taverna and sample some typical Spanish fayre, in Jerez to be exact.



JEREZ DE LA FRONTERA

This city, boasts a variety of interesting attractions. It's famous worldwide for its sherry, it's the horse capital of the region, and it considers flamenco serious business. While the bourgeoisie grew fatter and richer from the fruits of the vine, gitanos (Romas) danced flamenco, creating the quickest and most festive form, buleria. Wine made Jerez rich, mainly from English traders satisfying their nation's taste for the local drop of sherry. These days, the town reeks of money, with fancy shops, well-heeled residents, and an old quarter filled with venerable mansions and beautiful churches.



Calamares al Jerez (squid in sherry)


1/4 tsp saffron threads, ground
1 medium onion
125 ml/ 4 fl oz dry sherry
125 ml/ 4 fl oz water
1 tbsp boiling water
3 cloves garlic, crushed
2 tbsp freshly chopped parsley
2 tbsp olive oil
25 g/ 1 oz ground almonds
450 g/ 1lb prepared squid rings (you can use frozen)
salt to taste

Add the boiling water to the saffron and set aside to steep.

Heat the oil in a saucepan. Add the onion and cook gently for about 10 minutes, until transparent.

Stir in the garlic and cook for 1 minute.

Add the almonds, saffron liquid, sherry, parsley, squid rings, water and salt to taste. Cover and simmer gently for about 45-60 minutes until the squid is tender, stirring occasionally.


The secret of cooking squid is to either do it very fast via frying, or long and slowly


Servings 4. Nutrition per serving 11.18g total carbs, 1.28g fibre, 9.9g net carbs.

[sallyseachange]

Re: Around the world in 80 days: All on this thread

From recipe books I have seen copies of, I would say the Victorians removed most of the spices as they believed it warmed the blood and caused licentious behaviour

The wars of course limited imports, but luckily British chefs and cooks now have an arsenal of good products to create with.

Intersting about the Victorians... so the loss of herbs/spices was a little earlier than I thought!

Like your next two recipes!

[julirama723]

Re: Around the world in 80 days: All on this thread

Judy--great thread! Not only am I finding some great healthy dishes, I'm learning (or remembering!) a bit about world history.

[JudyMac]

Re: Around the world in 80 days: All on this thread

Sally, of course as Scots we were less influenced by the Victorian silliness, so more spices remained in our food.
It is very interesting (well to me anyway) to compare cookery books from just after World War II. English food became very bland and is still shaking off the stodgy, no taste image. Whilst Scottish recipe books kept their culinary links to the Auld Alliance with France and had an exciting array of herbs, spices and alcohol in the dishes.

Living in France today this is brought back to me by the french attitude to British food, almost a total interest shutdown, or vehement hatred. Mention Scottish food however and the little old ladies line up to get your jam recipes....
I sometimes think that to the French, Briitain is only England.....sigh

[JudyMac]

Re: Around the world in 80 days: All on this thread

Italy Day 7

I must admit one of the greatest times of my life was working in Italy for a month, I lodged with an Italian family, and ate with them. It was a taste of heaven, and I still adore the cuisine.



The food of Italy is so good because it is so loved by the Italians themselves. Central to Italy's fabled dolce vita, the good life, it is celebrated with family recipes and noisy gatherings; a glass of red wine and some local olives; and pranzo, lunch, three or four courses in the neighbourhood restaurant, the clattering and laughter breaking out into the quiet lunchtime streets. The food in these places is not about constant innovation, but constancy. Italians like to eat their local dishes, much loved recipes tied to the landscape they grew up in, and the result is a real continuity with the past, where women still roll out fresh pasta for lunch and tiny trattorie flourish, serving regional specialities to a buzz of workers and families.



Pollo alla Diavola

4 chicken halves weighing approx 450g / 1lb each
170ml / 2/3 cup olive oil
2 tablespoons lemon juice
2 sage leaves chopped
4 small red chillies, fine chopped / minced
2 shallots chopped finely
2 garlic cloves chopped finely
4 tablespoons fresh parsley chopped
2 1/2 tablespoons softened butter
1 lemon, cut into 4 wedges

Put chicken halves into a large shallow dish.

Mix together the olive oil, lemon juice, sage and chilli in a bowl, season well with salt and pepper.

Pour over the chicken and leave to marinade for 30 minutes in the fridge, turn the chicken halves over and leave to marinade for a further 30 minutes.

Mix together the shallots, parsley, garlic and softened butter until paste-like. (you can do this in a food processor). Season with salt and pepper.

Preheat the grill (broiler)

Place chicken halves skin side down on a grill (broiler) tray, and grill for 10 minutes, basting with the marinade once or twice. Turn the chicken and grill for another 12 minutes, still basting with marinade, (or until the juices run clear when a thigh is deeply pierced with a skewer)

Spread the butter paste over the skin of the chicken, reduce the heat and grill for a further 3 minutes until the coating is lightly browned.

Serve hot or cold, with lemon wedges.

This is also great on a BBQ!

Serves 4. Nutritional values per serving 9.12g total carbs, 2.13g fibre, 6.98g net carbs.

[sallyseachange]

Re: Around the world in 80 days: All on this thread

Isn't Pollo alla Diavola to die for!?!

I used to think doing Atkins in Italy was hard... but after a couple of years, I'm completely weaned off the pasta and captivated by all the other wonderful dishes there are... plus the amazing, fresh, high quality ingredients. Each region has its treasures...

[JudyMac]

Re: Around the world in 80 days: All on this thread

Yes I love it! Of course there are always more recipes to discover, Italy has so many regional dishes I could spend a lifetime collecting them yummy.

I'm jealous that you live in such a wonderful area then again, maybe I would put on far too much weight living there ....

Judy

[sallyseachange]

Re: Around the world in 80 days: All on this thread

I reckon we're both lucky where we live. Burgundy sounds wonderfully romantic to me!

[angelstar]

Re: Around the world in 80 days: All on this thread

Judy - this thread is WONDERFUL!!! I love the intro for each country before the recipe and the recipes look lovely. Might try a few myself.

Thank you for starting this thread, I can see that you have put alot of time and effort into it and I for one, am grateful. Cant wait to see more recipes.

Thank you xxx

[sallyseachange]

Re: Around the world in 80 days: All on this thread

Judy - this thread is WONDERFUL!!! I love the intro for each country before the recipe and the recipes look lovely. Might try a few myself.

Thank you for starting this thread, I can see that you have put alot of time and effort into it and I for one, am grateful. Cant wait to see more recipes.

Thank you xxx

I agree... am chafing for the next installment!

[JudyMac]

Re: Around the world in 80 days: All on this thread

Hi all, 80 days will be continuing tonight, just let me get through the rest of the day....I am so tired.
The last few days have been spent lambing and pig butchering. I don't want to think how many lbs of sausages I've made.....

See you all later

Judy

[sallyseachange]

Re: Around the world in 80 days: All on this thread

My goodness Judy... how rural! Sounds like hard work but fun... and the sausages will be worth it for sure.

Take a rest; we'll wait... we can go around the world in say, 180 days... nice and leisurely! There's no one chasing us!

[JudyMac]

Re: Around the world in 80 days: All on this thread

Hungary Day 8


Everyone can name the most famous Hungarian dishes, the "goulash" and the 'paprikash." However, few are aware of the long gastronomic history of Hungary, that can be traced back to the ancient nomadic Magyar tribes before they settled in the Carpathian basin between 892-896.
The oldest cooking utensil, the bogrács, or cauldron, originates from this time. A necessity for the nomads, a good bogrács, is still an asset today, when one sets out to cook an authentic gulyás, tokány or fish soup on an open fire (slow cookers and crockpots do fine though ).



Their wandering ancestors ingeniously adapted their diet to their lifestyle. Familiar with raising cattle, they sun-dried meats and ground it into a fine powder. Cooking a spoonful of this meat powder in boiling water provided an instant, nutritious meal. Enough provisions could be easily carried to last for weeks -- a great advantage in warfare or travel.


The Carpathian basin, where the Magyars found permanent home, was rich in a great variety of fish and game, and well-suited to raising cattle and growing crops. Indeed, it seemed like the land of milk and honey --two often used ingredients in old recipes. The abundance of fresh fruits and vegetables, the variety of meat, fish and fowl, and the generous use of herbs and spices characterized early Hungarian cooking. Sauces became a very important part of dining, as reflected in the great number of wonderfully inventive recipes.



Every meat course was served with a complementary sauce. Cooking techniques were simple mainly limited to slow cooking in the bogrács or roasting on the spit. Sometimes they baked dough, filled with meat or fruits, in ceramic pots that were destroyed to get the food. We know from contemporary chroniclers that almonds, fresh and dried fruits, fruits cooked in honey jam-like preserves were popular desserts. We also know that wine was abundantly consumed to balance a diet heavy in fat.


Thanks to Beatrice, the Italian wife of King Matthias, the high art of Renaissance cooking was introduced to the courts and noble houses of 15th century Hungary and Transylvania. Beatrice also introduced garlic and onion -- indispensable ingredients of modern Hungarian cooking.


So today we shall explode a few myths, and become more creative cooks because of it.
1) The only difference between a soup and a stew in the past was the amount of sauce/gravy involved.
2) A Gulyas (Goulash) could be made from any meat and poultry, beef was more popular because the Magyars were cattle farmers.
3) Potatoes do not need to be in a Gulyas, any mixture of root vegetables, onions and mushrooms are ok. This can be a very seasonal dish.
4) Tomatoes are a modern addition to the recipe....if you add them remember to add the extra carbs!






Gulyas (Goulash)


1 medium onion chopped finely
1 clove of garlic chopped finely
1 1/2 tsp salt
1lb /450g beef (or other meat)
8 oz /200g mixed root vegetables chopped (calculated for 50g swede/rutabaga, 100g carrot, 50g parsnip)
4 oz /100g wild mushrooms sliced (I used cepes)
1/4 tsp black pepper
1 tsp mixed herbs
3 tbsp Hungarian sweet paprika
1 oz/ 25g butter
1/2 cup /125ml red wine
1/2 cup /125ml vegetable stock or water


Cut beef into 1 inch cubes, add 1 1/2 tsp salt and toss together.


Put the butter, onion and garlic in a frying pan / skillet and cook until golden, then add beef and paprika, and fry the beef until sealed.
Add to slow cooker / crockpot.


Add vegetables, herbs, wine, stock, black pepper to the slowcooker, and stir well.


Set slowcooker to slow, go out and enjoy yourself, or go to work, then come home that evening to a fabulous meal. Serve with a swirl of cream, and a cabbage salad.


Experiment with different vegetables for a really seasonal Gulyas!
Even better the day after making, and freezes well.


PS I added a green pepper to my Goulash, and it was very nice




Servings 4. Nutrition per serving, 13.45g total carbs, 4.15g fibre, 9.29g net carbs.