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MODERN MEDITERRANEAN...sun-drenched recipes from Mallorca & beyond

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New Video from Marc Fosh by Nando Esteva

on July 24, 2019

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MAGICAL WATERMELONS

The taste and scent of ripe melons is a complex delight and there's nothing quite like a refreshing slice of melon to cool you down in the height of the summer sun. These days, Spain is the world's largest exporter of melons and “ Piel de Sapos” are one of the most widely grown. Their name translates as "Toad Skin", which is a reference to its dark green roughly textured surface. They certainly stand out visually among our cream-colored melons, and their super sweet flavour and unique texture are on par with their notable visual appearance. The melons I get really excited about are the small summer varieties that tend to be very fragrant even before being cut including cantaloupes, of which the orange fleshed Charentais is my personal favourite although difficult to find here. The green-tinged, pearly-fleshed Galia is a delicious relative. Smoother-skinned varieties, such as the yellow honeydew have a sweeter aroma and make great eating at this time of the yea...

THE WORLD IS YOUR OYSTER…

THE WORLD IS YOUR OYSTER… The Olivar market in Palma has been in a period of transition over the last few years as the old style, classic market stalls are slowly giving way to a more diverse offering with several Sushi stands and oyster bars opening. Just last Saturday one of the stands was packed with people enjoying a glass of champagne or cava with a dozen or so freshly opened oysters. I know it’s sometimes difficult to accept change, but I do think this is a welcome innovation as it gives people another reason to visit the market. It all seems very decadent now to be eating expensive oysters and swigging a glass of champagne and it made me think about the oyster’s humble beginnings. A saltwater bivalve with a sea-salty flavour and a succulent texture, oysters were once the food of the poor and were mainly used to bulk out dishes such as pies, soups, and stews. They were even fed to the inmates of London’s prisons! Bel...

SQUID PRO QUO!

Every time I pick up an octopus or a squid, I can’t help thinking that something so ugly couldn’t possibly taste so good. But looks can be deceiving and these creepy-looking cephalopods are utterly delicious when cooked in the right way. For me, it’s hard to beat super fresh whole squid grilled over a fierce flame and sprinkled with garlic, parsley, olive oil and sea salt with a wedge of lemon on the side. This is the definition of delicious, effortless Mediterranean food. Some people might be a little worried about cooking with squid, but the tentacle adventure needn’t be all that scary at all. Just remember that there is one basic rule when cooking with cephalopods- they need to be cooked quickly for a very short time or slowly for a very long time; anything in between and you end up with something very tough and unpleasant. The Spanish have never been so squeamish when it comes to cooking with squid, and cephalopods are enormou...

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