Archives for Raw

Raw is good

The worldwide movement to natural food has many origins: the desire for clean, fresh tastes, a lack of time to prepare complex dishes, and a reaction to rich, fatty, cholesterol laden sauces heavy with wine and cream. The organic movement and the arrival of farmers’ market have spurred demand for food grown close to home. Food consumed raw, or with a minimum of additives, has a long history and takes many forms. Food cooked without heat is found all over the world from the Pacific Islands where raw fish marinated in lime and coconut has long been common, to meat dishes like steak tartare and beef carpaccio in Europe. The Moors found ways to prepared raw fish to preserve it in a hot climate. Raw meat balls are a national dish in Turkey and the Levant. Rustic vegetable salads, commonly found in villages in the countryside are now back in vogue. Here are five very different recipes that capture the variety of ingredients and flavours that are possible with little effort. Cerviche  This dish has many names, and is often
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