Food and Travel (UK)
Food and Travel (UK) Rivista Abbonamenti Online
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ArticleRoasted spiced aubergine and tomato with yoghurt and herbs
SERVES 4-6 1 large aubergine, cut into discs just over 1cm thick and then cut into 1cm cubes ½tsp paprika ½tsp ground cumin 1tsp dried mint olive oil, to drizzle 2 large tomatoes, halved and each half cut into 6 pieces 500g thick Greek yoghurt
ArticleSpiced pear and feta salad with watercress, chicory and pomegranate
ArticleFried John Dory and mushrooms with cep-infused fregola and crispy sprouts
SERVES 4 4 John Dory fillets (approx. 170g each) 4tbsp extra virgin olive oil, plus extra to fry 200g small sprouts, trimmed 6 portobello mushrooms, skinned and thinly sliced 1tsp Urfa black chilli flakes For the fregola 3tbsp extra virgin...
ArticleRoasted fig with blue cheese, prosciutto and pangrattato
SERVES 4 3½tbsp unsalted butter, plus extra to grease 50g SlDin flour 250ml whole milk 1tsp Dijon mustard 85g Gruyère, grated 75g Taleggio, chopped 3 eggs, separated ½ small garlic clove, crushed 250ml double cream 40g toasted walnuts,...
ArticlePoached plums with whipped demerara cream cheese
ArticleEmmental and Parmigiano Reggiano frico with pancetta
the juices. Put two-thirds of them aside in one bowl and one-third aside in another and add the juices to the stock pan. Add a further 25g butter and 2tbsp oil to the pan along with the onions. Stir in, and soften the onions for around 7 minutes....
ArticleGrilled beef sirloin with tomato, olive and oregano sauce
MAKES 8-10 500g plain flour 150g lard, cut into small pieces 3 eggs, beaten ½tsp sea salt zest 1 lemon 1 litre sunflower oil, to fry FRr tKe filling 250g ricotta 150g prosciutto di Parma, finely chopped 2 egg yolks 150g provolone, grated...