Tom's Kitchen
PORK LOIN COOKED IN MILK WITH LEMON AND SAGE
This dish comes from the rich culinary area of Emilia Romangna in the North East of Italy. This region is also home to Proscuito and Parma ham and famous for its pork as well as Balsamic vinegar from Modena.
PROVENCAL FISH STEW WITH ROUILLE
Harissa is a North African spice blend that comes in two forms. Either as red paste, that looks like tomato puree or as dry spice mix. If using the dry spice mix then mix it with a little tomato puree.
RAVIOLI DI CARNALIVARI
Sweet Fried Ravioli with Ricotta, Chopped Dark Chocolate and Candied Orange.
For a different taste you could swap the candied peel for dried fruits like figs and apricots. Or you could swap them for mixed roasted pistachio nuts, or for a coffee and chocolate combination.
ROAST CHICKEN STUFFED WITH SPICED PISTACHIO NUTS AND CRANBERRIES.
The garnish is the bright jewels of the dark red berries and the pink and green of the pistachio nuts against the crisp golden skin of the chicken. This could be served on a bright blue patterned plate from Morocco or Turkey to complete the image of the sumptuous jewelled chicken that would not be out of place at a royal oriental banquet.
The combination will mean that there is a balance of flavour that stimulates all the taste buds.
