By Elizabeth David
Lengthy stated because the concept for such smooth masters as Julia baby and Claudia Roden, A booklet of Mediterranean foodstuff is Elizabeth David's passionate mix of recipes, culinary lore, and frank speak. In bleak postwar nice Britain, while fundamentals have been rationed and clean nutrients a delusion, David set approximately to cheer herself — and her viewers — up with dishes from the south of France, Italy, Spain, Portugal, Greece, and the center East. a few are luxurious, many are uncomplicated, such a lot are elegant.
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Extra resources for A Book of Mediterranean Food
Put aside. 2 Put the salmon steaks into an ovenproof dish large enough to fit the salmon in a single layer. score the zest of the remaining 1/2 lemon with a canelle knife if you have one (you don’t have to do this, but it looks pretty). Cut 4 slices from the half of lemon you have just “canelled” and place one on top of each steak. Divide the olive butter into 4 and spoon on top of each lemon slice. Cover the dish with foil and bake in the oven for 12 minutes until just tender. 3 Divide the salmon between plates and spoon over the melted butter.
Serve with boiled basmati rice, poppadoms and lime pickle. Salmon steaks with basil, lemon and olive butter ServeS 4 takes 20 minuteS to make Large handful of basil 1 large lemon 4 pitted black olives, roughly chopped 50g butter, softened 4 salmon steaks, about 175g each 1 Preheat the oven to 200°C/fan 180°C/gas 6. Roughly chop the basil and put into a large bowl. Grate the zest of 1/2 lemon and add to the bowl with the black olives. add the butter and beat well with a wooden spoon until blended.
Mould the mixture into about 24 walnut-size balls. 2 Heat some oil in a griddle or frying pan and fry the falafels in batches, turning once, for about 3 minutes or until golden. Drain on kitchen paper. 3 Blend the yogurt with the herbs and lime juice and serve with the warm falafels, griddled pittas and lime wedges. Garnish with mint sprigs. Perfect pancakes ServeS 4 Takes 30 minuteS to make 125g plain flour 1 egg, beaten 275–300ml semi-skimmed milk Vegetable or sunflower oil, for frying 1 To make the batter, sift the flour with a pinch of salt into a large bowl.