Asia, Countries, Culture, Europe, Flying, Food, Food & Wine

Flyday Friday – your lockdown Captain speaking

And when he can’t tell you you’re cruising at 15,000ft with the skies clear what does he do?

Our friends at Etihad https://www.etihad.com/en-gb/ have taken an alternate course for us while we are confined to barracks.

And the captain has got the cabin crew to do what they always do, excel at keeping the restless passengers occupied.

And so the purple-suited ones are encouraging us to learn a new language. Arabic anyone?

Etihad style: And plenty of room

It’s the first language in 25 countries around the world.

See https://m.youtube.com/watch?v=KHl80riQ65s&feature=youtu.be

It’s just a taster but a great idea nonetheless and it might just give me precious time when I am put on the spot.

One of our own

Like when I was off to the Black Sea and the crew member started talking Bulgarian to me because they thought I was a local.

With time hanging heavy on us all Daddy’s Little Girl has been badgering me to teach her Italian.

It is la bella lingua and one that I have dipped in and out of but I have little excuse now to get the tapes oit again.

Andiamo.

And particularly if my Laurie helps me with my Italian cooking.

Rusotto… in all its forms

I had already been given a crash course in making pasta from scratch by Italian specialist Catherine Fulvio.

At her Ballyknocken Cookery School https://ballyknocken.ie in my old stomping ground of Co. Wicklow https://visitwicklow.ie in Ireland.

In the company of Italian tour specialists Topflight www.topflight.ie.

The joy of ceps

Etihad also offer cooking tips with their in-flight chef rustling up a quick mushroom risotto… https://m.youtube.com/watch?segmentCode=&utm_campaign=version4_row_ramadan_230420_apr20&utm_source=guestsenen&utm_content=etihadguestoffer&bid=686619102&gsn=311934473&cid=ema%3Agst%3Aversion4_row_ramadan_230420_apr20%3Aguestsenen%3Aetihadguestoffer%3Aallsegments&v=-mcgkEULFx8&utm_medium=email

Fun guy him… and I do love an oul’ risotto Rome on €50.

I’ve seen first-hand on an inspection tour of their fleet at Dublin Airport just how they look after the little ones.

And you can download a number of family activities from their site.

Jet-propellled: In Jordan

Which is all good to know as we’ll want to occupy ourselves in our own seats as much as we can.

When we take to the skies again.

Are we there yet? Well, I’m in no hurry… I’m on an Etihad airplane.

Shukran Etihad.

Jaunty Jordan

And shukran too to my Jordanian host Zuhair, G Adventures www.gadventures.co.uk and Visit Jordan www.visitjordan.com who took me a whip-crackin’ away to Petra,.

And also the desert and the Dead and Red Sea last year The water of life, Petra, and the sands of time.

Give a little bit

Keep flying high: Virgin Atlantic

Now there’s always a bit of resentment that creeps in when we see someone as visible as Richard Branson asking for a dig-out.

But before we jump on the bandwagon it’s worth remembering the work that he and other airlines have been doing for years for charity.

In the Third World.

We may all be strapped for cash just now but when, and if, we can we should remember that when we next board a flight.

To fill the envelope.

MEET YOU IN THE SKIES

Countries, Culture, Europe, Food, Food & Wine

Hungry and Thursday – pasta masta

Was it you who took all the pasta from the supermarket shelves?

Who knew that that was our go-to food in time of crisis.

Italian Mammas, of course, have been serving pasta as a cure-all since Julius Caesar were a lad, with that special ingredient of love.

And with Bandanaman’s l’amore to Italia and to flag up our friends, the travel providers, who have taken us there for years www.topflight.ie, www.tuiholidays.ie and www.sunway.ie among others.

Here’s a dishy Italian treat…

Aperitivo

Now this one is the easiest of the lot with Prosecco or Campari as a kicker… or my choice the Venetian favourite, the Aperol Spritz: Prosecco, Aperol and soda water.

Antipasto

Bruschetta, Central Italy: Or maybe as far back as Classical Rome with the Latins’ verb ‘bruscare’ meaning ‘to roast over coals’.

But you knew that?

The bruschetta is what you make it, and you will have all this around your cucina.

Garlic-rubbed grilled bread, salt, pepper, tomatoes, basil leaves and oil.

Primo

Risi e Bisi, Padua: Now it’s always good to know that you have the Anthony Bourdain seal of approval.

I was also guided to Anthony’s fave Risi e Bisi by my hosts in Padua.

It looks easy too and in fact is so this is something you can rustle up in double jig time.

Now I’m reliably informed by Anthony that the peas and rice float in a vegetable broth made from a simple base of onion and pancetta — the fatty, cured-pork cut.

And that it was always served at the Doge’s Banquet on April 25 which sounds like a good idea for an Italian-themed night at home.

Visit https://www.venetoinside.com/discover-veneto/plan-your-holiday-in-veneto/top-10-places-to-visit-in-veneto/ and http://www.italia.it/en/home.html.

Now this is where I get confused… my Italian friends variably tell me this is a main course.

But my old Italian teacher Donata said that it’s a primo and that the secondo be chicken, meat or fish along with the contorno of vegetables.

Secondo

Chicken cacciatore, all across Italy: Should you decide a bistecca is not for you and object to, or just don’t like, veal then pass up on the Bistecca alla Fiorentina.., besides its serving suggestion isn’t well done enough for mio.

The simple to make (and most Italian dishes are) chicken cacciatore which involves frying chicken cuts with base ingredients of onion, garlic and tomato is something even I could cook.

Particularly as I’ve been shown my penne from my tagliatelle by my friend Catherine Fulvio at her Ballyknocken House & Cookery School https://ballyknocken.ie.

Dolce

Fragola Gelato, Rome: Now, you might be expecting a tiramisu here but I’m not a coffee, creamy signore… in fact the only cream I like is ice cream.

So dish me up a fragola (strawberry) gelato and you’ll not get a peep out of me (well, maybe!). See https://www.rome.net.

Caffe

And I’m going to deviate from the script here with una ciocolatta calda densa, a hot chocolate that is more of a thick chocolate pudding.

Digestivo

A Grappa perhaps, or a Limincello… and the latter has made it over in our move from Ireland to Scotland.

And returned to our freezer. And now that mia moglie has gone into the distilling business with her alcohol sanitiser then it’s a small step surely to making Limoncello.

Now we just need some lemon trees and a Mediterranean diet.

Vino

Of course a full Chianti or Valpolicella is usually what il dottore ordered.

But instead I’ll opt for a pinot grigio seeing that it’s a white meat dish.

And seeing that I want to evoke Rome and an al fresco family meal just outside the Pantheon.

Then I’m going to plump for due bottiglie di Lazio Pinot Grigot Cantina Gabriele.

And we’ll maybe slap on some Vivaldi and look up at our painting of the Castello Sant’Angelo in Rome and know that we’ll be back.

Because, of course, we threw some coins into the Trevi Fountain.

Lire, naturally… I am Scottish!

And here’s my love letter to Rome… Small roads lead to Rome and https://www.rome.net.

America, Countries, Cruising, Europe, Food, Food & Wine, Ireland, UK

Hungry and Thursday – funny food

Food should be fun and taken out of the hands of foodies… and chefs.

I’m writing this while eating my Swedish ‘vacuum cleaners’ or dammsugare for fika. These are named after the tube-shaped vacuum cleaners of the Fifties.

I had been given them in my godispase, or goody bag.

Clean sweep

The godispase had come courtesy of the Stena Estrid, Swedish ferry cruise company‘s http://www.stenaline.ie and www.stenaline.co.uk maiden journey between Holyhead and Dublin.

It is, in truth, the closest I will get to a vacuum cleaner but it shows the Swedes’ sense of fun.

The Swedish dammsugare

To name this sweet after a common household gadget.

And it’s good to see that the world has been watching because it’s not for nothing that Jim Henson looked to Scandinavia for his madcap Swedish Chef.

You like your marzipan?

Music is the food of life

Now if that gives you a taste for Swedish food why not visit http://www.swedishfood.com/swedish-food-recipes-biscuits-cakes/376-arrack-rolls-or-vacuum-cleaners-punschrullar-eller-dammsugare?

The dammsugare got me thinking about other funny food you can pick up around the world.

Every city with a well-known red light district obvs like Amsterdam Pictures of Amsterdam and George Clooney and Amal’s Amsterdam hotel.

Where they also have Middle Eastern food skewered on an actual scimitar in Bazaar, a remodelled old mosque in fashionable De Pijp http://www.hotelbazar.nl/en/restaurant-bazar-amsterdam/ And www.iamsterdam.com.

Get a grip

But also unexpectedly in Portugal Centro Secret Portugal and www.visitportugal.com where I found a shop selling chocolate penises.

While this mug gives a new spin on your hot chocolate.

Get a handle on this

What else is out there I hear you ask.

And where are the sweetie cigarette, cigars and pipes we used to have as children?

Probably replaced with chocolate joints.

And, of course, any excuse to plug this fun for food fixture from my trip on Celebrity Edge around the Bahamas… www.celebritycruises.ie.

With I’m A Celebrity, Get Me Out To Here.

The Germans are funny… full stop. Which gives a lie to the myth that they have no sense of humour.

And there is no elegant way to eat a hamburger… ich bin ein Hamurger Hamburgers and ships and www.hamburg-tourism.de.

While the Norwegians have a playful relationship with their trolls… The call of the fjords and www.visitnorway.com.

 

Fjord fiesta

With my very own Scary One… and MSC Cruises www.msccruises.ie.

While I love the taste of the sea too and few do it better than my own wee country Scotland and my adopted one Ireland, north and south…

 

Slurp it up

That’s www.visitscotland.com, www.discovernorthernireland.com and www.tourismireland.com.

With a tasting menu of the best of Scotland, the Republic of Ireland and Northern Ireland.

 

With Catherine Fulvio at Ballyknocken

America http://www.visitusa.ie and http://visitflorida.com and is the country who put fun and funk into dysfunction and my safari food out with Disney’s Animal Kingdom Lodge http://www.disneyworld.disney.go.com in Florida brought me this nature feast below… it’s all natural.

 

And seeing we’re talking food then let’s finish on the country that leads the way on food… Italy.

With Italy specialists Top Flight www.topflight.ie and Catherine Fulvio at her cookery school in Ballyknocken, Co. Wicklow www.ballyknocken.ie

And some amateur cuoco…

 

Pasta master

OK, OK… mes amis in France http://www.atoutfrance.fr will disagree. And I don’t know what I was eating here but I was smokin’…

 

Send in your Fun With Food, what’s amusing to eat and where.

MEET YOU AROUND THE TABLE

Safari in Florida
The big smoke: In the French Embassy in Dublin
Culture, Food, Food & Wine

Hungry and Thursday – cook around the world

A sallow 17-year-old, I was sent away with a recipe book, and not a clue how to cook – that’s an Irish Mammy for you!

Of course, I was never afraid to seek guidance, knocking on my flatmate’s door to ask how to make an omelette.

When he had his girlfriend around!

Well, you can’t make an omelette without cracking eggs.

I’m still checking out how the experts do it: when the Scary One allows me into her kitchen.

Here are my cookery demos from around the world:IMG_0964

It’s got arms and legs

Pulpo; The driver transporting me from Santiago de Compostella on my Camino would repeat two words on our 100km drive.

Albergo (hostel) and pulpo (octopus) .

Eating pulpo with Galician tomato sauce (not the stuff out of the bottle) sitting on a high stool with a vase of Rioja…

Bueno!

My friends at the Spanish Tourist Board in Dublin took us to Cookery School to show us how it’s done.

It looks like just boiling: something I could master.

Visit CaminoWays www.caminoways.com and read A pilgrim’s prayer

And obvs salty pulpo was the first dish I ordered in Tenerife with CanariaWays www.CanariaWays.com.

Where they taught us how to make mojo rojo, a fancy tomato sauce! A walk through the ages… Tenerife.

Ruby’s a gem:

Barbados Okra: Cooking in the Caribbean is a shared experience.

Which is why Ruby enlisted me as her assistant at Club Barbados http://www.thelubbarbados.com

To make Barbados Okra.

This is how to do it… heat the butter in a saucepan and sauté onion and garlic until soft and nicely smelly.

Add okra, salt and remaining water. Cook for ten to 15 minutes on low heat or until okra is cooked. 

 

Of course Ruby had something to say.

Also see www.visitbarbados.org and www.tropicalsky.ie.

And here’s my misadventures in Barbados Let’s rumba in Barbados and My kiss with Rihanna.

IMG_5955

Pasta masters

Pasta: Catherine Fulvio is Ireland’s pasta master.

And she’s now got me, of course, too whenever she needs some advice at her www.ballyknocken.ie.

Catherine and her kitchen were good enough to teach me how to make my own pasta and more.

When Top Flight, the Italian specialists, brought us along to showcase their new brochure www.topflight.ie.

Italy is a culinary dream and everyone returns with tales of their favourite restaurant and dish.

Mine’s is a risotto ai piselli in Padua… Frescoes

Cooking with Auntie

Curry favour: Or more accurately Uncle…

The uncle in this case being Uncle Kenneth at the Blue Crab restaurant in Scarborough, Tobago http://www.tobagobluecrab.comand http://www.visittobago.gov.tt

Uncle Kenneth let me help him cook the chicken curry… there’s a big Indian culinary influence on the island.

Auntie Alison was the real entertainer (hilarious) though telling the womenfolk how to keep their men interested.

Auntie Alison was the real entertainment (hilarious) though telling the womenfolk how to keep their men interested.

Here’s a peek, and some of my ramblings on the island made famous by Robinson Crusoe and, er, Ainsley Harriott… ainsley.

IMG_0372.jpg

How to boil an egg

Egg fried rice: The obvious one. But in the hands of a professional cook, and entertainer, it’s pure comedy.

And on Royal Caribbean’s Independence of the Seas they’ll do just that with their open kitchen.

What these guys can do with an egg… we’ll actually hatch a chicken in their chef’s hats.

While starting a singalong.

Visit www.royalcaribbean.com. And here’s a Royal party for you A Royal Party.

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Wake up, smell the flour – baking

If I knew you were coming I’d have baked a cake… or is that just me getting my Great British Bake Off vibe on?

It used to be the case that all we wanted from a holiday was sun, sea and sand.

But these days there are more of us seeking out learning holidays.

It’s not enough to sample the beautiful and varied foods we are introduced to around the world.

The expert: Jen of Ginger And Baker in Fort Collins, Colorado

Now we have to learn how to make them ourselves.

I love baking… I’ll gladly watch The Scary One and Daddy’s Little Daughter, although more likely I smell the wafts.

I’m usually in the next room watching the sport on the TV.

But I surprised myself when I did bake me a cake in Colorado… or an apple pie, at least.

Can I have a job?

I probably wouldn’t have got past the dough stage without the help of chef Jen at Ginger And Baker http://www.gingerandbaker.com and http://www.colorado.com.

While Paul and Pru would deffo put me last in the list.

No Star Baker me compared with the Furies rolling, patting, preening and preparing their pies next to me.

So you want to get flour on your hands and sun on your back.

These are the guys for you… www.bookculinaryvacations.com.

Mr Apple Pie… my creation

They are offering five days Sourdough and Artisan Baking in Saleres in Grenada, Spain from €465.

Four days accommodation with all meals included. The vacation is available all year round except July and August.

And here is my baking adventure in Colorado… https://jimmurtytraveltraveltravel.com/2019/08/29/the-new-pioneers/

I can testify to the Irish love of food and there is a kitchenful of top chefs ready and willing to bake you beautiful things.

Catherine the Great

Why not learn from the best? Catherine Fulvio’s Ballyknocken House & Cookery School in my own county of Wicklow.

Of course they do baking courses but the one I’m flagging up here is what they are pitching as What’s the Dill for September 14.

A celebration of the herb, it’s €50pp.

You’ll get tea, lemon balm scones and blueberry and lavender jam on arrival.

Then it’s aprons on for some baking.

There’s a light lunch and some herb and edible flower butter to take home. www.ballyknocken.ie.