Delicacies

of
Mediterranean and
Western european cuisine
PresentED by: JAn andrei D. sacdalan
BSHM22A
Mediterranean Cuisine
The Mediterranean Sea is surrounded by several countriesfrom Europe,
Asia, and Africa. This means that there isn’t a single “diet” that
encompasses the region.
On the next page are some famous dishes found in Italy, Spain,Portugal,
and Turkey.
Italian Cuisine
BollitoMisto
Italian pronunciation: [bolˈliːto ˈmisto],
literally "mixed boil" or "mixed boiled
meat.
- Bollito misto is a classic northern Italian
stew. Traditionally prepared during winter
months, bollito misto is a hearty meat dish of
Piedmontese origins, even though nowadays it
can be found throughout northern Italy.
 Ingredients
1 pound (450g) beef oxtail
1 whole beef tongue (2 pounds; 1kg)
1 3/4 pounds (795g) bone-in beef short ribs
2 1/2 pounds (1.1kg) bone-in, cross-cut beef
shanks
2 3/4 pounds (1.25kg) boneless beef chuck roast
1 large yellow onion, halved
4 cloves
1 teaspoon whole coriander seeds (optional)
1 teaspoon whole black peppercorns
1 bay leaf
2 rosemary sprigs
1 celery rib
1 whole head garlic, cut in half crosswise with skin
1 1/2 tablespoons kosher salt
1 chicken (3 1/2-pounds; 1.6kg), divided into the bone-in
breast, legs, and back
Flaky salt or coarse sea salt, for serving
Salsa verde and salsa rossa, for serving
 Procedure
step 1 -One day before serving, in a large stockpot or Dutch oven, combine oxtail, beef
tongue, short ribs, beef shanks, and chuck roast.

step 2 - Bring to a simmer and cook until meats are beginning to become tender, 1 to 2 hours. Add chicken legs and
back and continue cooking until all cuts are tender enough to be easily pierced by a fork. Top up with water if needed
at any point, to keep the meats submerged. The exact time it takes for all the cuts to become tender will depend
heavily on the beef you have.
step 3 -Transfer to a refrigerator overnight. The next day, remove solidified rendered fat from surface of broth and
return pot to the heat. Add bone-in, skin-on chicken breast and bring broth to 150°F (65°C); adjust heat to maintain a
temperature around 150 to 160°F (71°C), until thickest part of chicken registers 150°F on an instant-read
thermometer, about 1 hour.
step 4 -Transfer all the meats to a work surface. Remove and discard bones from short ribs and carve into slices. Remove and
reserve bones from beef shanks and carve shank meat. Peel outer layer of skin off tongue and discard, then trim any gristle and
slice. Discard the chicken back and all the herbs, spices, and aromatic vegetables. Carve the chuck roast and chicken breast.
step 5 -Arrange all the carved meats on a large platter, along with the oxtails, chicken legs,
and reserved shank bones.
step 6 -Moisten the meats with some of the warm broth (the rest of the broth can be
seasoned with salt and served in soup bowls as part of the meal, or reserved to be enjoyed
as broth at another time). Serve the bollito misto right away, sprinkling flaky or coarse sea
salt on top and the salsa verde and salsa rossa alongside.
 Churros
Spanish and Portuguese Cuisine
(Spanish pronunciation: [ˈtʃuro],
Portuguese pronunciation: [ˈʃuʁu])
-A churro is a type of fried dough from Spanish and
Portuguese cuisine, made with choux pastry dough piped
into hot oil with a piping bag and large closed star tip or
similar shape.
Ingredients
Oil, for frying
1 cup water
1 tablespoon vegetable oil
1/8 teaspoon salt
1 teaspoon granulated sugar
1 cup white flour
1/4 teaspoon baking powder
Sugar or honey, to taste, optional
 Procedure
step 1 -Pour enough oil into a large heavy-bottomed frying pan to reach 2 inches. (There should be enough oil so
that the churros float freely while frying.) Set the pan over medium-high heat. The optimal frying temperature is 350
F to 375 F.
step 2 -In a medium saucepan, combine the water, vegetable oil, salt, and sugar. Cover and bring the mixture to a
boil.
step 3 -Add the flour and baking powder to a medium-sized mixing bowl and stir to combine. Once the water
mixture reaches a boil, slowly pour it into the flour mixture while stirring. Stir constantly with a fork until it is a
smooth dough without lumps.

step 4 -Immediately spoon the dough into a a pastry bag. Once the oil reaches 350 F or 375 F, carefully squeeze the
dough into the hot oil. And Fry until golden brown.
step 5 -After fry the churros put or Sprinkle with sugar or drizzle with honey, to taste. Serve immediately and enjoy.
Turkish Cuisine

Mercimek Corbasior
Or
Red lentil soup
-Red Lentil Soup or Mercimek Çorbası is probably
the most popular soup in Turkish traditional cuisine.
This soup has been a staple food in Turkey for
centuries.
 Ingredients
250 g Red lentil
1Pcs onion peeled roughly chopped
1Pcs Carrot peeled and diced
1 Pcs Potatoes peeled and diced
1 tablespoon tomato puree
3 tablespoon olive oil
1tablespoon salt
A pinch black pepper
7-8 glasses water
1Pcs lemon
A pinch chili peppers flakes
Procedure
step 1 -Heat olive oil in a pot and sauté onion until golden.
step 2 - Add in tomato paste and cook for a minute. Add in chopped
carrots and cook for a few minutes.
step 3- Next, add the red lentils and spices. Stir well and add water.
step 4- Bring to simmer and cook covered for about 20 minutes.
Uncover and cook for another 10 minutes until the lentils are fully
cooked.
step 5 -Blend the soup in blender or use an immersion blender.
step 6 -Serve with some freshly squeezed lemon juice.
Western European Cuisine Origin Scotland

CranaChan
-Cranachan is a traditional Scottish dessert. Scotland has a
wonderful relationship with desserts and none more so, or more
traditional than Scottish cranachan (CRA-neh-kinn). A cranachan
is a very quick, easy recipe that includes oats, raspberries, cream,
malt whisky, and honey.
Ingredients
2 ounces (55 grams) steel-cut oats, pinhead oats,
or rolled oats
8 ounces (250 grams) fresh raspberries, Scottish if
possible, divided
1 pint (475 milliliters) heavy cream, or double
cream
3 tablespoons malt whisky, good quality
1 tablespoon honey, or Scottish honey, plus more
for serving, optional
 Procedure
step 1 -Heat a large, heavy-bottomed frying pan until hot, but not burning.
step 2 - Add the oats and, while stirring, toast until they have a light, nutty smell and begin to change color. (Do not
leave the oats unattended as they can quickly burn.) Remove immediately from the pan.
step 3 - Remove a handful of the raspberries for later, and place the remainder in a food processor. Pulse once or twice
to create a thick purée; do not over blend it. It's okay if there are a few bigger lumps of berry.
step 4 - Alternatively, you can simply crush the raspberries with a fork. This will give you a more rustic-looking dish.
step 5 - In a large, clean bowl, whisk the cream along with the whisky to form firm peaks. Take care not to overwhip.
step 6 - Fold in the honey (if using), followed by the toasted oats.
step 7- Layer the dessert into either a large glass trifle bowl or individual serving glasses, starting with either a layer of
the cream or raspberries and finishing with a layer of the cream. If you wish, you can sprinkle a little oatmeal on the top
for decoration.
step 8 - Cover the bowl or glasses with plastic wrap and chill for a minimum of 1 hour.
step 9 - To serve the cranachan, drizzle over a little extra honey, if desired, top with the reserved whole raspberries,
and if you fancy, add a piece or two of Scottish shortbread.
step 10 - Serve and enjoy.
 Fish and chips Origin England
-Fish and chips is a hot dish consisting of fried fish in batter, served with chips. The dish
originated in England, where these two components had been introduced from separate
immigrant cultures; it is not known who combined them.
Ingredients
7 tablespoons (55 grams) all-purpose flour, divided
7 tablespoons (55 grams) cornstarch
1 teaspoon baking powder
Sea salt, to taste
1 pinch freshly ground black pepper, to taste
1/3 cup dark beer, cold
1/3 cup sparkling water, cold
4 (7-ounce) fish fillets (thick, white fish)
For the Chips:
2 pounds potatoes, peeled
1 quart (1 liter) vegetable oil , or lard, for frying
 Procedure
step 1 -Set aside 2 tablespoons of flour. In a large, roomy bowl, mix the remaining flour with the cornstarch and baking
powder. Season lightly with a tiny pinch of salt and pepper.
step 2 - Using a fork to whisk continuously, add the beer and the sparkling water to the flour mixture and continue
mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for 30 minutes to 1 hour.
step 3 - Meanwhile, cut the potatoes into a little less than 1/2-inch-thick slices, then slice these into 1/2-inch-wide
chips. Place the chips into a colander and rinse under cold running water.
step 4 - Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.
step 5 -Drain carefully through a colander, then dry with paper towels. Keep in the fridge covered with paper towels
until needed.
step 6 -Meanwhile, lay the fish fillets on a paper towel and pat dry. Season lightly with a little sea salt.
step 7- Heat the oil to 350 F in a deep-fat fryer or large, deep saucepan. Cook the chips a few handfuls at a time in the
oil for about 2 minutes. Do not brown them. Once the chips are slightly cooked, remove them from the oil and drain.
Keep to one side.
step 8 -Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the
flour and shake off any excess.
 Procedure
step 9 -Dip into the batter, coating the entire fillet
step 10 -Check that the oil temperature is still 350 F. Carefully lower each fillet into
the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden,
turning the fillets from time to time with a large slotted spoon.
step 11- Once cooked, remove the fillets from the hot oil and drain on paper towels.
Sprinkle with salt. Cover with greaseproof paper (parchment paper) and keep hot.
step 12 - Heat the oil to 400 F, then cook the chips until golden and crisp, or about 5
minutes. Remove from the oil and drain. Season with salt.
step 13 -Serve immediately with the hot fish accompanied by your favorite condiment.
 Crempog
Origin Wales
-The crempog is a Welsh pancake made with flour,
buttermilk, eggs, vinegar and salted butter.
Traditionally made on bakestones or griddles, the
crempog is one of the oldest recipes in Wales. They
are also known as ffroes, pancos and cramoth and
are normally served thickly piled into a stack and
spread with butter. It is traditionally served at
celebrations in Wales, such as Shrove Tuesday and
birthdays.
Ingredients
·15 ounces (450 milliliters) buttermilk
·2 ounces (4 tablespoons/55 grams) unsalted butter
·10 ounces (275 grams) all-purpose flour
·3 ounces (75 grams) sugar
·1 teaspoon baking soda
·1/2 teaspoon salt
·1 tablespoon vinegar
·2 large eggs, beaten
 Procedure
step 1 -Gently warm the buttermilk in a saucepan. Stir in the butter and stir over a low heat until melted. Take care
not to boil the buttermilk.
step 2 -Put the flour into a bowl and gradually pour the buttermilk and butter into the flour and beat well to create
a thick batter. Leave the batter mixture to stand for at least 30 minutes but up to an hour or two if possible.
step 3 -Stir the sugar, baking soda, salt, and vinegar into the beaten eggs.
step 4 - Add this mixture to the flour and milk mixture and beat well to form a smooth, lump-free batter.
step 5 - Heavily grease an iron griddle, hot-stone, or heavy-based frying pan and heat until hot but not smoking.
step 6 - Drop the batter, a generous tablespoon one at a time, onto the heated griddle and bake for a few minutes
over a moderate heat until golden brown.
step 7- Flip the pancake over and cook on the other side.
step 8 - 1. Once cooked, wrap the pancakes in a thick tea towel to keep them warm. Continue as above until all
the batter is used up and all the pancakes cooked. Do not let the pancakes go cold.
Thank you!
Student name: JAn andrei D.
sacdalan
BSHM22A