“Man/Land” #7 | Golan Pastures: Tom Gilat

Описание: Hedai Offaim and Shlomi Shaban embark on pilgrimages to the fields, vineyards, and pastures of the men and women who transform working the land into an art form. In the new season of “Man/Land”, Offaim and Shaban discover the stories of the farmers who grow our bread from the earth, visit their sun-drenched “offices,” and trace the roots of the harvest that travels all the way to our kitchens. Hedai brings his kitchen to the farmers and cooks straight from the field and onto the plate, while Shlomi performs intimate concerts for them under the open sky, in places where a grand piano has never been seen before.

“Man/Land” #7 | Golan Pastures: Tom Gilat -
“We live with little money and a lot of romance,” says Hebrew cowboy Tom Gilat this morning, wearing a cowboy hat made at his wife Zohar’s craft workshop. Through the mesmerizing pastures of the Golan Heights, he gallops with his friends pursuing the dream they fulfill every day: to continue the local cattle framing culture, despite the severe drought, the war, and the feeling that they are becoming an endangered species.

In the opening episode of the new season of “Man/Land,” Shlomi Shaban and Hedai Offaim ascend to the Naftali Mountains to sit around the campfire and hear the stories of friendship and loss of Israeli cattle framers, to cook a hearty meal from local livestock, and to give a special rendition of the song “He Was a Friend of Mine” that Shlomi translated having been inspired by Tom.

Picanha Stuffed with Orange and Olive Crumble

Shopping List:
½ cup extra virgin olive oil
1 white onion
2 dark green peppers
4 garlic cloves
1 hot green pepper
½ cup corn flour
½ cup oats
½ cup orange marmalade
2 tablespoons preserved lemon
Local picanha cut
Coarse salt and ground black pepper
Kitchen twine

Preparation:
In a wide pot, heat the olive oil over medium flame. Chop the onion finely and cut the green peppers into 1-centimeter cubes and add to the oil. Fry until lightly golden. Slice the garlic and hot pepper and add them for light mixing.

Now add the corn flour and oats and let them absorb the oil and fry slightly while stirring, about 5 minutes. Add the marmalade and preserved lemons and continue mixing until you get a beautiful golden crumb mixture. Remove from heat and let it cool slightly.

Meanwhile, prepare the picanha cut for stuffing. Remove the fat cap with a sharp knife, then cut the meat in half widthwise, but not all the way through, so it remains connected along the long edge. Open the meat like a butterfly and arrange a generous layer of filling inside. Roll along the length of the cut and tie with kitchen twine. If continuing preparation on the grill, insert several metal skewers across the roll to maintain its shape and prevent it from opening. Place on a moderately hot grill and turn occasionally until the center reaches about 54°C. For oven preparation – place the tied cut in a baking pan in an oven preheated to 250°C and roast for about 15 minutes until it gets slightly charred. Lower the oven temperature to 160°C and continue for about 15 more minutes until the center temperature reaches about 54°C.

Remove the meat from the grill and let rest for a few minutes before slicing. Slice into 2-centimeter thick pieces and serve with chilled wine.

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