Читать книгу Food from the Sun - Neven Maguire - Страница 5

I love travelling. Every January my wife, Amelda, and I head away to far flung places. In recent years we have been to Laos, Thailand, Vietnam, Australia, Bali and the USA. And wherever we go I love to sample the local food –tasty Thai noodles, rich Moroccan tagines, spicy Mexican food, delicious Italian pasta, fresh Greek salads and so much more. There are many wonderful new tastes, flavours and ingredients out there to discover.

I also enjoy visiting the local markets, such as the amazing Sineu village in Palma, Mallorca. There is a lot of pleasure to be had in finding exotic vegetables, rifling through enormous sacks of spices and sampling local cheeses and meats. And I love to get down to the ports to see the boats coming in and the freshest fish on offer. In this book I wanted to draw on some of these holiday moments with recipes based on dishes I enjoyed abroad –for you to cook at home.

The food we eat is constantly changing and developing. People are becoming more adventurous. Supermarkets are stocking ever increasing ranges of exotic ingredients and excellent fresh food, and great specialist stores are popping up everywhere. You should have no difficulty finding all the ingredients in my recipes. Those holiday flavours no longer have to be just a distant memory.

No matter how much cooking experience you have, the food you serve is only as good as the ingredients you use and I like to buy local, seasonal produce and to support my

local suppliers who provide fresh, top quality goods. Your butcher and fishmonger will offer better value than anything pre-packed and they are experts when it comes to preparing meat and fish exactly how you want it. They are worth a visit.

Each of the nine chapters in the book is themed around a different type of ingredient. There are ideas for whatever is in your fridge whether you’re preparing breakfast, a quick supper, a barbecue or a special occasion family feast. I have also included a larder chapter; a good basic stock is essential as the body and soul of so many soups and sauces.

Holiday dining is always pleasurable–you get to enjoy the sun while someone else cooks your lunch! I enjoy the change for a while but honestly I am never happier than when I am cooking. To help you to revive those memories I have tried to keep the recipes in this book as straightforward as possible. A few require that extra bit of effort, but I think they are definitely worth it. Join me in these new tastes, flavours and combinations, all with the memory of holidays and that hint of the sun.

Happy Cooking!