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A Taste of Abroad with Oliver Dunne

Friday, 14 May 2010

Not everyone may have the chance of jetting away this summer. So we hit the streets to find out peoples favourite holiday destination and favourite holiday dish. Oliver Dunne is taking the two favourite dishes, and showing you how to create a taste of abroad!

Oliver Dunne Bon Appetit

The results of the vox pops revealed that most people love pasta wherever they go, may it be Lanzarote, Italy or America! So we have decided to do a taste of Italy in this first hit.

Linguine with Lemon, Pine nuts, Pecorino and Rocket

Ingredients:
. 500g linguine
. 125g Pecorino cheese (grated)
. 50g Feta cheese
. 2 Lemons Juiced and zest of 1
. 50g Roasted Pine nuts
. Small bunch fresh basil
. Handful Wild Rocket
. 6-8tbls Good extra virgin olive oil
. Sea salt and freshly ground black pepper

Method:


1. Cook the linguine in salted boiling water.
2. Crush the pine nuts in a pestle and mortar add the pecorino and the lemon juice, it should have a paste like constancy.
3. Gradually pour in the olive oil and season.
4. Mix the lemon dressing straight away with the freshly cooked hot pasta.
5. Adjust the seasoning and finish with the chopped basil and rocket, topped with some crumbled feta cheese


Bruschetta of Mushroom and Taleggio Cheese

Ingredients:
. 1 Ciabatta
. 4 large flat mushrooms
. 100g Teleggio thinly sliced
. 1tbls Chopped flat parsley
. 1tbls Picked thyme leaves
. 1 garlic clove crushed
. 1 spring onion finely sliced
. Good virgin olive oil
. Seasoning

Method:


1. Slice the ciabatta, rub with some chopped garlic, drizzle with olive oil and bake until golden at 180c.
2. Meanwhile place the mushrooms on a baking tray stalks removed and top with remaining garlic, spring onions, parsley and thyme leaves then top that with the sliced Teleggio, season and bake for 10-15minutes until the mushrooms are cooked through.
3. Place a hot mushroom on top of each slice of bread and serve.

Italian Facts:

The average Italian consumes 25 kilograms of pasta a year.
The ice cream cone is an Italian invention.
The espresso machine hails from Italy.
The average Italian consumes half a pound of bread a day.
The city of Naples gave birth to the pizza


Another popular holiday destination was Spain and fish so we are going to do a taste of Spain in this hit with Tapas and fish.

Prawns Pil Pil

Ingredients:

. 250g Large Prawns
. 50gm butter
. 100ml olive oil
. 3 cloves garlic sliced
. 1 finely chopped red chilly
. 1tbls chopped coriander

Method:


1. In a small pot add the butter, olive oil, 2 sliced garlic cloves and ¾ of the chopped chilly and bring to the boil slowly.
2. When it boils reduce the heat and simmer for 2 minutes. Turn the heat back up and add the prawns and the remaining garlic and chilly, cook for 1-2 minutes until the prawns and cooked. Season and finish with the chopped coriander.


Patatas Bravas

. 2 large Maris piper potatoes diced
. 1 chopped onion
. 3 crushed garlic cloves
. 1tsp paprika
. 2 Splashes tabasco
. 1tsp chopped thyme
. 1 small tin chopped tomatoes
. 100g mayonnaise
. 20ml virgin olive oil

Method:

1. Heat a saucepan and add some olive oil, onion, garlic and cook until soft.
2. Add the tomatoes, paprika and thyme and reduce until a thick consistency.
3. Fry the potatoes in oil until crispy and toss into the tomato mixture.
4. Serve with the mayonnaise mixed with the olive oil and 1 clove of crushed garlic.

Spanish food facts:

Spain makes 44% of the world's olive oil, more than twice that of Italy and four times that of Greece.

Nearly three-quarters of the world's saffron is grown in Spain.

Tapas is not a type of food but a way of eating it. Tapa means cover and was traditionally a slice of cheese or ham placed over a drink.

Tomatoes, potatoes, avocadoes, tobacco, and cacao (for chocolate) were all imported into Europe by Spain

The original paella was not considered a seafood dish but had chicken, rabbit and pork


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