Kitabı oxu: «Kevin Woodford’s 60 Best Holiday Recipes: Recreate the dishes you loved eating on holiday From Ready, Steady, Cook’s popular chef»

Copyright

I would like to express my thanks to the following people who have made the publication of this book possible. To Barbara Dixon and Polly Powell of HarperCollins for their foresight and encouragement; to Jane Lush, Editor, BBC Holiday Programme, for giving me the best job on TV; to Bill Dale of Brookvale Publications for being able to read my writing; to Jane Middleton, my editor, for such attention to detail and great patience; to Michelle Garrett and Jacqueline Clark for the evocative photographs, and to my family – Steven, Janine and my wife Jean for being there once again.

Published by Collins

An imprint of HarperCollinsPublishers 1 London Bridge Street London SE1 9GF www.harpercollins.co.uk

First published in 1997 by HarperCollinsPublishers

Text © Kevin Woodford 1997

Photographs © HarperCollinsPublishers 1997

Kevin Woodford asserts the moral right to be identified as the author of this work

Editor: Jane Middleton

Food photographer: Michelle Garrett

Home economist: Jacqueline Clark

For HarperCollinsPublishers

Commissioning Editor: Barbara Dixon

Designer and Illustrator: Clare Baggaley

A catalogue record for this book is available from the British Library

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HarperCollinsPublishers has made every reasonable effort to ensure that any picture content and written content in this ebook has been included or removed in accordance with the contractual and technological constraints in operation at the time of publication.

Source ISBN: 9780004140131

Ebook Edition © FEBURARY 2015 ISBN: 9780008108540

Version: 2015-01-16

Contents

Cover

Title Page

Copyright

Introduction

Greece

Stuffed Tomatoes

Fish Roe Salad

Greek Salad

Fried Mussels

Baked Sardines

Baked Aubergines

Spinach and Cheese Pie

Stuffed Vine Leaves

Stuffed Squid

Cumin-spiced Rissoles

Meat and Courgette Pie

Spiced Fruit Pie

Spain

Fish Soup

Leek and Ham Pastries

Casserole of Peppers in a Tomato and Egg Sauce

Potato, Aubergine and Tomato Flan

Pasta with Clams

Seafood Paella

Chicken in Almond Sauce

Pork Chops with a Pomegranate Confit

Lamb and Rice Casserole

Lemon Custard Puffs

Catalan Custard Cream

Banana Cake

Italy

Bean Soup

Crostini with Smoked Salmon

Flatbreads with Spinach

Tomato and Basil Risotto

Courgettes Stuffed with Ricotta, Basil and Parmesan

Aubergine, Spinach and Courgette Casserole

Chicken with Tarragon

Stuffed Beef Braised with Prosciutto

Veal Escalopes with Mozzarella

Fresh Pasta

Tiramisù

Amaretto Parfait

France

Courgette Fritters with Parmesan Cheese

Grilled Goat’s Cheese and Polenta Salad

Country Pâté

Casserole of Wild Mushrooms

Potatoes Baked in Cream

Butter-braised Scallops with Fennel Sauce

Creamy Garlic Fish Soup

Foie Gras with an Orange Cream Sauce

Burgundy-style Braised Rabbit

Orange Marmalade Soufflé

Bitter Chocolate Tart

Coconut Ice Cream

Portugal

Cream of Prawn Soup

Braised Peas with Smoked Sausage and Poached Eggs

Portuguese Salad

Mussels with Garlic Sausage Cooked in a Kettle

Salt Cod Cakes

Jugged Chicken

Pork Chops with a Sweet Pepper Paste

Red Pepper Sauce

Rice Pudding

Orange Roulade

Pine Nut Biscuits

Sweet Potato Cakes

About the Author

About the Publisher

Introduction

Gone are the days when the Mediterranean was a far-off land, full of alien inhabitants and even more alien food. Nowadays it’s not unusual for a British pantry to be stocked with extra virgin olive oil, oak-aged balsamic vinegar and sun-dried tomato paste. We have all grown up and our palates have acquired a certain sophistication. Thanks to a surge in package tourism and the sudden growth of the restaurant culture, our eyes and appetites have widened to the sights, smells and tastes of Europe.

So, now we know our feta from our fusilli, the next stage is to appreciate the full range of cooking styles and the ease with which they can be recreated at home. Once you’ve tried a few of the recipes in this book, you’ll discover that good food is not as hard to prepare as it looks. In no time your friends will be congratulating you on the tremendous efforts you’ve clearly made at a dinner party. You’ll thank them, saying it was nothing, and only you’ll know what was involved.

In this book I have put together a few of my favourite dishes from Greece, Spain, Italy, France and Portugal. Some will seem familiar, others less so, but all will surprise you in some small way. The biggest shock of all will be how simple it is to achieve excellence. So loosen your belt, broaden your mind and tuck in!

Greece

Greek islands have long served as magnets for summer funseekers in pursuit of glorious sunshine, crumbling old columns and ancient Greek tragedies – and I don’t mean the food. The damage done to Greece’s culinary reputation by the greasy kebabs sold from vans and takeaways across Britain almost exceeds the bloodshed at the fall of Troy. Greek food, in truth, is excellent – loads of fresh fruit and vegetables, a fantastic variety of fish and shellfish, lamb, pork, goat and chicken. The horror stories of overcooked Greek food, left to go cold and swimming in oil, are simply unfair. One belief that we do have to suspend, however, is that good food should be piping hot. Greek cooks choose to serve dishes tepid, firmly believing that hot food is bad for the soul – or at least the digestion. And there is no doubt that flavours are indistinguishable at a searing 30°C. If you want to savour aubergines, lamb and cheese cooked in the traditional manner, then lukewarm moussaka – trust me – is a must.

The thing I love about Greek tavernas is their eagerness to welcome anyone into the kitchen to have a look at what’s going on. I always have a good old nose around the pots to see what’s cooking before deciding what to eat. This is definitely the best way of acquainting yourself with local dishes. The menu in most tavernas bears absolutely no relation to the dishes they cook. This is because they collect standard menu cards palmed off on them by big wine merchants who have something to promote. If you really want to taste the speciality of the house, toss the menu away and ask the proprietor, ‘What’s good today?’ I don’t know about you but I’m the first to hit the phrasebook, and I’ve learned this line off by heart.