hosted by FlavourExpats by Backdoor Kitchen
ITALY VS PHILIPPINES
Heritage of the British Raj puts together two realities that have been so far and so close for a long time. Chris, the mastermind behind The Pickled Fork, embraces all Great Britain today is, culinary speaking: from Fish and Chips to home curing he's the chef to check out in this series. Asma is some kickass chef who still likes to roast and grind her spices by hand, no tricks ladies and gents. Will the British Raj rise again or will it fall forever?
Come and taste history! The destiny of world cusine is up your fork!
Complimentary glass of Prosecco offered by BackDoor Kitchen
Starter - SHELLFISH!
ITALY: Spaghetti con le vongole, cozze e rucola - This is a tremendously delicious classic from Southern Italy.
Pasta with fresh tender clams, mussels, garlic, white wine, parsley and rocket. You will the sea in your mouth and a bit of nice Italian white ;)
PHILIPPINES: Ginataan na tahong - Mussels cooked in coconut milk with turmeric and baby leeks.
A popular dish from the Filipino province Mae is from, sually made with river cat fish but this time mussels have the leading role with their meaty flavour which gives a new dimension to this classic.
Main - Lucullian feast...
ITALY: Calzone ripieni - Oven baked pizza pouches filled two ways: endive, anchovy and Buffalo Mozzarella & Ricotta cheese, parsley and slow roasted garic. A firm house favourite of mine and the most traditional yet forgotten alternative to overly trendy pizza. Served with Melanzane Spaccate- aubergines slowly braised with capers, tomatoes, olives and herbs. Buy 1 get 2, as they say!
PHILIPPINES: Bisayan Humba - Braised pork belly in soy and vinegar with sugar black beans and star anise cooked until soft. A rather exotic name for a classic originating from the Southern part of the Philippines particularly in the Visayan region where wise people obviously must live.
A That's Amore nostalgic indulgent God knows what will be Italian dessert followed by a Filipino surprise. Never tasted Filipino sweets? You better hurry!