Cook with Jamie: Photographer David Loftus serves up global recipes in his new book Around The World In 80 Dishes
22:50 GMT, 23 March 2012
Jamie Oliver shares a small selection of recipes from Around The World In 80 Dishes by photographer David Loftus
This week it’s my absolute pleasure to share with you a small selection of recipes from Around The World In 80 Dishes – a stunning new book by my good friend and photographer David Loftus.
The book pulls together loads of gorgeous recipes from a bunch of incredible chefs, many of whom are David’s friends. Every one of their contributions is a testament to David and his work.
To me, this book is David’s excuse to instil in you a sense of place, to introduce you to knockout chefs, and to show you the real spirit of these beautiful, international dishes and inspire you to cook them yourself, regardless of where you live. It will completely pull you into another world.
For me, this book is like the Top Of The Pops of exciting food – all of the best bits in one stunning volume. David shoots food in a really honest, quick and no-nonsense way. As soon as something’s put in front of him, it’s normally shot within 35 seconds or, at a push, a minute and a bit.
It’s a pleasure because he always shoots with natural light, and the energy and spirit of each dish is always really honest and genuine. His pictures are simply outstanding, sweet and enchanting. Without question, he’s one of the most prolific food photographers of the century.
We’ve kept it a family affair with this extract – I’ve done a Waldorf salad, David has shared his own delicious marinated feta with watermelon, fennel and mint, plus we’ve got a brilliant clam stew and a classic tagliatelle carbonara from our very dear late friend Rose Gray. Enjoy.
JAMIE OLIVER'S WALDORF SALAD
4 large handfuls of interesting lettuce leaves (frise, romaine, endive, rocket, watercress or anything else you fancy), washed and spun dry2 large handfuls of seedless or seeded green or red grapes, halved3 medium sticks of celery, trimmed2 large handfuls of walnuts, roughly crumbledA small bunch of fresh flat-leaf parsley150g (5oz) blue cheese, such as dolcelatte
FOR THE DRESSING
1 heaped tsp Dijon mustard2tsp white or red wine vinegar6tbsp extra virgin olive oil1 heaped tbsp natural yoghurtSea salt and freshly ground black pepper
In a large bowl, toss together your leaves and your grapes. Use a speed peeler to remove the stringy bits from the outside of your celery, then finely slice it on an angle and toss it in with the leaves and grapes. Place a dry pan over a medium heat. Add the walnuts and give them a light toasting, shaking the pan every 25 seconds or so. Discard the tougher ends of your parsley stalks, and finely chop the rest of the stalks. Put these to one side, then chop the leaves and add to your salad bowl. To make the salad dressing, put the chopped parsley stalks into a clean jam jar with your mustard and vinegar. Add the extra virgin olive oil, then the yoghurt and finally a good pinch of salt and pepper. Screw the lid on tightly and shake it vigorously. Drizzle enough dressing into the bowl to cover your leaves and scatter the walnuts over the top. Toss the salad gently. Finally, using a knife, pare off little knobs of blue cheese and throw them into the salad bowl until you’ve a good amount – you don’t want to be scrabbling around the bowl to find a cheesy nibble, but nor do you want to overwhelm your mouth. You could garnish your Waldorf with matchsticks of crispy red apple or pear, depending on the season. Finally, drizzle with a little olive oil and serve.
DAVID LOFTUS'S MARINATED FETA WITH WATERMELON, FENNEL AND MINT
800g (1lb 12oz) feta cheese2tbsp unsalted pistachio nutsA little sunflower oil1tbsp nigella seeds1 small (1kg/2lb 4oz) watermelon, skinned, seeded and cubed2 fennel bulbs, thinly shaved2 handfuls fresh flat-leaf parsley leaves1tbsp fresh mint leaves
FOR THE MARINADE
1tbsp each fresh coriander, mint, thyme, finely chopped1 red chilli, seeded and finely choppedJuice and zest of 2 lemons6tbsp extra virgin olive oil2tbsp white wine vinegarFreshly ground black pepper
FOR THE DRESSING
4tbsp extra virgin olive oil1tbsp white wine vinegarSea salt, freshly ground black pepper
Put the feta into a small, shallow bowl. Mix the marinade ingredients in another bowl and pour over the feta, making sure it’s all covered. Season with a little sea salt and black pepper, cover with cling film and pop into the fridge for 1-2 hours. Toast the pistachios over a medium heat in a pan brushed with sunflower oil, then gently crush them with a rolling pin. Toast the nigella seeds and add to the pistachios. Mix and set aside. In a salad bowl, toss the watermelon, fennel shavings, parsley leaves and mint. Make the dressing by putting the olive oil and vinegar in a jar.
Season to taste, shake to combine and pour over the salad, using your fingers to coat everything. When the marinating time is up, remove the feta from its dish, crumble into chunks and scatter on your salad. Sprinkle with the toasted nuts and seeds for a final crunch.
ROSIE GRAY AND RUTH ROGERS' TAGLIATELLE CARBONARA WITH PROSCIUTTO
1tbsp extra virgin olive oil300g (10oz) prosciutto, cut into strips100g (3oz) unsalted butter150ml (5fl oz) white wine6 egg yolks50g (1oz) Parmesan cheese, grated 50g (1oz) aged pecorino cheese, grated350g (12oz) dried egg tagliatelleSea salt and freshly ground black pepper
Heat the oil in a thick-bottomed pan. Add two-thirds of the prosciutto and fry briefly, add half the butter and all the wine. Simmer for 2-3 mins. Mix the yolks with the cheeses and season. Cook the pasta in salted boiling water until al dente and drain, reserving a few tablespoons of pasta water to add if the sauce is too thick. Add the pasta to the prosciutto, then stir in the egg mixture, letting the heat of the pasta cook the egg. Stir in the remaining prosciutto and sprinkle with Parmesan.
ROSIE GRAY AND RUTH ROGERS'ZUPPA ALLA VONGOLE A LA RIVER CAFE
From my ultimate heroine, Rose Gray, this recipe is more like a quick lunchtime fish stew than a soup. It’s a dish full of steaming clams from the high seas.
2kg (4lb 8oz) small clams, washedExtra virgin olive oil 3 cloves of garlic, peeled and finely chopped2 dried red chillies, crumbled3 tbsp chopped fresh flat-leaf parsley1 bottle of dry white Italian wine12 or so small slices of sourdough bread
Check over the clams, discarding any that are already open and don’t close when tapped. Heat 2 tablespoons of olive oil in a thick-bottomed pan, add the garlic, chillies, and half the parsley and cook for a few minutes. Add the wine, bring to the boil and cook for a minute, then add the clams. Stir well, coating the clams in the hot wine, then cover and cook over a high heat for 2-3 minutes. Discard any clams that remain closed. Toast or grill your slices of bread and arrange them around the edge of a round or oval dish. With a slotted spoon, carefully remove the clams from the pan and put them into the bottom of the dish. Boil the liquid left in the pan for a few minutes, until it has reduced, then pour it over the clams. Sprinkle with the remaining parsley and drizzle with plenty of extra virgin olive oil.
Extracted from AROUND THE WORLD IN 80 DISHES: Classic Recipes From The World’s Favourite Chefs by David Loftus, to be published by Atlantic Books on 1 April @ 25. 2012 David Loftus. To order a copy for 20 (incl p&p), tel: 0843 382 0000.
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