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Ottolenghi's Mediterranean Island Feast: Majorca
E2 of 4
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This week the Israeli chef feasts on roast suckling pig in Majorca. “Oh my God, that is beautiful,” coos Ottolenghi, crunching on crisp ear. “Oh my God, oh my God…” It’s uncertain whether he’s still talking about the pig or the heavenly scenery. He’s equally taken with the local sweet bread, ensaimada, until he discovers why it’s name comes from the Catalonian word for “pork lard”. Also on the menu are hot-pink prawns twice the price of lobster, a variety of tomato still tasty 11 months after its picked and salt forked out of rock pools. A health warning: viewers without strong stomachs may find themselves gnawing through a remote control or booking an impromptu holiday.
Chef Yotam Ottolenghi travels to Majorca, the largest of Spain's Balearic Islands. He leaves the busy beaches behind as he heads inland in search of local cuisine and discovers a larder of local ingredients including roast suckling pig, tomatoes sweetened on the vine and oranges. He prepares a feast of Spanish and Moorish origin, featuring salt-crusted fish with fennel, a sweet and salty salad of caramelised oranges with goat's cheese and a dessert of apricots, almonds and raisins. He also discovers ruby red prawns in the coastal town of Soller, which become the key ingredient in his deconstructed paella.
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