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There is no Next Episode of One World Kitchen planned.
Italian chef Vanessa Gianfrancesco shows us how to make a crowd pleasing aperitivo–veal-stuffed olives. Flavoured with white wine, sage, rosemary, and thyme, the veal takes on some earthy flavours before being combined with prosciutto, cheese, lemon zest and chilies. This mixture is stuffed into the olives, then they are breaded and deep-fried. Next, we see how to make risotto with peas. It's an easy dish with simple ingredients but takes time and patience to do it right. And finally, Vanessa makes a veal ragout—a classic Italian dish that takes a tough cut of meat and makes it melt-in-your-mouth tender.
Hana Etsuko Dethlefsen starts off this episode of OWK by telling us all about Japanese pub (or Izakaya) culture. In Izakayas, the food is casual and perfect for snacking throughout the night. Hana prepares a number of these Japanese tapas dishes for us, starting with smashed cucumber pickles and soy pickled eggs. Crunchy, sour and salty, these snacks are perfect paired with a Japanese beer. Next, some flavourful tatsuta fried chicken made with potato starch, zucchini, sake and soy sauce, and crispy deep fried tofu served with a homemade tempura sauce.
Mangoes are everywhere in Indian cuisine. They are used in appetizers, main dishes, desserts and even drinks! Vijaya Selvaraju showcases this fruit a few different ways in this episode of One World Kitchen, starting with a mango lassi. A sweet blended drink made with fresh mangoes, honey, yogurt and cardamom, it's a favourite in India and beyond. Next, Vijaya pickles some young green mangoes to create a crunchy snack that is just the right balance of sweet, spicy and salty. Then she makes a fast and flavourful mango chutney that you can pair with all kinds of cheeses and meats. Finally, we see Vijaya prepare lamb chops two ways—one with a spicy yogurt marinade and the other with chilli and tamarind.
Thai chef Pailin Chongchitnant creates one of the most popular and simple Thai soups—tom ka gai, or coconut chicken soup. Made with lemongrass, mushrooms, chicken stock, fish sauce, galangal, lime leaves, and of course coconut, the soup is full of decadent aromatics. Another popular Thai appetizer is the green papaya salad. Made with young green papaya, cherry tomatoes and a peanut lime dressing, it is a burst of fresh Thai flavours. Lastly, she makes what is probably the most popular Thai dish in the world—pad thai. With juicy shrimp, firm tofu, creamy egg, crunchy bean sprouts, hearty noodles, and a delicious tamarind sauce, it is easy to see why everyone loves it so much.