Starter – Page 2 – A Year Cooking the World

Afghanistan

October 2, 2016January 31, 2017Leave a comment

Afghanistan has been devastated by war since 1978 and it continues today. The US war in Afghanistan (America’s longest war) officially ended on December 28, 2014. However, thousands of US-led NATO troops have remained in the country to train and advise Afghan government forces. Since 2001 there has been over 90,000 direct war-related deaths.

A few non war related facts
The world’s first oil paintings were drawn in the caves of Bamiyan, in the central highlands of Afghanistan around 650BC.
Arnold Schwarzenegger is the poster boy in many of the muscle building centers in Afghanistan, as they say he looks like an Afghan.
Afghanistan’s national game, buzkashi, or goat-grabbing is regarded as the world’s wildest game. It involves riders on horseback competing to grab a goat carcass, and gallop clear of the others to drop it in a chalked circle.
Kandahar airfield is the busiest single runway airstrip in the world.

Despite years of bloodshed, it remains a battered but beautiful and proud country with a rich culture, imposing ancient ruins, old cities and religious shrines.

Afghan cuisines reflects its ethnic and geographic diversity with staple crops of wheat, maize, barley, rice and dairy products. It is also known for high quality pomegranates, grapes and melons. Recipes I came across include Rhot (Afghan sweet bread), Nakhod e shor (spicy crunchy chickpeas), Quorma e Zardaloo (lemon apricot stew), Borani Banjan (layered aubergine), Kebab e murgh (chicken kebab), Mantu (meat dumplings), Mashawa (Afghan chilli) and the national dish of Kabuli Palau (rice with meat, carrots, raisins and pistachios). I decided to make a hearty and warming soup on a chilly September evening – Shorwa e gosht (Afghan bean and beef soup), which was tasty and comforting.

Rating: 8/10

Serves: 6
Prep time: 15 minutes
Cook time: 2 hours

900g beef steak cut into 1-inch pieces
1 large red onion, roughly chopped
4 cloves garlic, minced
2 tbsp olive oil
3 medium tomatoes, roughly chopped
2 tbsp tomato paste
1 tbsp ground coriander
½ tbsp ground turmeric
1 tbsp sea salt
½ tsp black pepper
8 cups water
1 medium russet potato, cut into ½-inch cubes
1 can red kidney beans, rinsed
1 can chickpeas, rinsed
1 cup roughly chopped fresh coriander

Add oil to a large casserole dish and place over medium-high heat
Add the onion, brown for 5 minutes until soft, add the garlic and the meat
Mix well and cook for about 10 minutes until the meat is cooked through and a thick sauce forms
Add the tomatoes, tomato paste, coriander, turmeric, salt, pepper and the water, mix well
Bring to a boil and then reduce to a medium heat, cover and cook for 1 hour
Add the potatoes, chickpeas, kidney beans, and coriander to the soup
Bring to a gentle boil again, then reduce to a simmer, cover and cook until the meat and potatoes are tender, approx 30 – 45 minutes
Serve immediately on it’s own or with pitta bread

Ingredients forShorwa e gosht (Afghan bean and beef soup)

Shorwa e gosht (Afghan bean and beef soup)

ibamian001p4 — Bamiyan caves, Afghanistan

military-soldiers-in-afghanistan-mountains — Military soldiers in Afghanistan mountains

Togo

September 27, 2016January 31, 20171 Comment

Togo is one of the smallest countries in Africa and is situated above the Gulf of Guinea, sharing borders with Ghana, Benin and Burkina Faso. It has a population of 7.5 million. Despite it being a small country, there are approximately 40 different ethnic groups and 40 indigenous languages, including the Gbe languages of Ewe, Mina and Aja, although French is the official language used in education, administration & commerce.

After leading a successful military coup d’état in 1967, Gnassingbé Eyadéma became president of Togo for 38 years. At the time of his death in 2005, he was the longest serving leader in Africa. During his rule he escaped several assassination attempts, one by a bodyguard and in 1974 he survived a plane crash. He claimed he was the only survivor, but he deliberately misrepresented the details of the accident to make himself look like a hero. He also claimed that the crash was not an accident and was in fact a conspiracy to kill him. He came to his demise in a plane whilst flying over Tunisia and the cause of death was a heart attack.

According to Lonely Planet, Togo’s highlights for the tourist include the Unesco world heritage listed area of Koutammakou, palm fringed boulevards of the capital, Lomé, hiking the picturesque mountains of Badou, watching the wildlife at Parc Sarakawa and swimming in Lac Togo.

Togolese cuisine’s staples include maize, rice, millet, cassava, yam, plantain and beans, with fish and poultry also being popular. Recipes I came across were Akume (maize porridge, also known as paté served with a light vegetable stew), Riz sauce d’arachide (rice with peanut sauce), Gbomo Dessi (Spicy beef and spinach stew), Djenkoume (Tomato cornmeal cakes) and Ablo (Cornmeal bread). I decided to make Togolese Grilled Chicken served with pitta breads and salad. It had a subtle flavour which I enjoyed, but Bern added some spicy sauce to his.

Rating: 7/10

Serves: 2
Prep time: 15 minutes + overnight marinating
Cook time: 20 – 30 minutes

2 – 4 pieces of chicken (legs, thighs or breasts), bone in and skin on
1 tbsp freshly grated ginger root
2 large cloves garlic, peeled and crushed
1 tbsp red palm oil (a must have ingredient, no other oil will give the unique flavour)
1 tsp salt
1 tsp black pepper
1 tsp cayenne pepper (or more if you want it spicy)

In a bowl, mix together the salt, peppers, garlic, ginger, and red palm oil
Place the chicken pieces in a plastic bag, then pour the marinade over them and rub into the chicken pieces, making sure they are all well covered and refrigerate overnight
Grill the chicken over a medium to high heat, turning the pieces over once
Cook until the skins are a rich, deep golden (almost blackened) color, and the juices run clear – this takes about 20 to 30 minutes, depending on the size of the chicken pieces. (Note: if you are using breast meat, the cooking time will be less so don’t overcook, or the meat will be dry)
Let the chicken rest for a few minutes before serving with pitta bread and salad. You can also serve it with spicy sauce, grilled onions and tomatoes.

Ingredients fro Togolese Grilled Chicken

Togolese Grilled Chicken

Lac Togo

Koutammakou, Togo

Lomé, Togo

Egypt

September 24, 2016January 31, 2017Leave a comment

Egypt is a Mediterranean country linking North East Africa with the Middle East. It is the driest and sunniest country in the world and most of its land surface is desert.

Egypt’s northern coastline runs for 500 km along the mediterranean shores. One of the most popular places for visitors in the height of the summer, is the port city of Alexandria. Founded by Alexander the Great and once the seat of Queen Cleopatra. Its harbour entrance was once marked by the towering “Pharos Light House”, one of the Seven Wonders of the World, and it’s great library was renowned as the ultimate archive of ancient knowledge.

Cairo, Egypt’s sprawling capital, is set on the Nile River. At the heart of Cairo is Tahrir Square and the vast Egyptian Museum. Nearby Giza Necropolis is the site of the iconic pyramids and Great Sphinx. The old saying that Egypt is the gift of the Nile still rings true, without the river there would be no fertile land, no food, no electricity. Ancient Egypt experienced some of the earliest developments of writing, agriculture, urbanisation, organised religion and central government.

The Suez Canal is an artificial sea-level waterway in Egypt connecting the Mediterranean Sea to the Red Sea through the Isthmus of Suez. It was constructed by the Suez Canal Company between 1859-1869. At the Northern Gate, lies the city of Port Said, this is the third largest city in Egypt and was established in 1859 during the building of the Suez Canal.

Some traditional Egyptian recipes I came across were Ful Medami (stewed beans) , Molokeya (green soup with garlic and coriander) , Koshari (lentils, rice and macaroni, ) Eish Masri (pitta bread) and Basbousa (syrup cake). I opted to make Shawarma Lahme (chicken stuffed in pitta with tahina sauce) which we enjoyed as a tasty snack.

Rating: 8/10

Serves: 2
Prep time: 5 minutes + 4 hours marinating
Cook time: 10 minutes

250g chicken breasts
1 large garlic clove
1 tbsp lemon juice
2 tsp tomato paste
1 tbsp olive oil
2 tbsp plain yoghurt
1/2 tsp ground cumin
1/2 tsp ground coriander
Ground black pepper
Salt to taste
Pitta breads

Tahina sauce
2 tbsp tahini
2 tbsp lemon juice
2 tbsp warm water
1 garlic clove, minced
salt and pepper to taste

For the tahina sauce
Mix all the ingredients together in a bowl

Cut your chicken breasts into long strips. Make sure they are thin
Put the chicken in a bag with lemon juice, garlic, tomato paste, olive oil, yoghurt, spices, salt and pepper and put in the fridge for 4 hours or overnight
Heat some oil in a pan and fry the chicken for 10 minutes
Serve with pitta, tahini and salad leaves

Shawarma Lahme (chicken stuffed in pitta with tahina sauce)

Nigeria

September 13, 2016January 31, 2017Leave a comment

Nigeria, the “Giant of Africa”, is the most populous country in Africa with approximately 184 million inhabitants and it is also Africa’s largest economy (overtaking South Africa in 2014). The key contributors to Nigeria’s economy are telecommunications, banking, and its film industry. ‘Nollywood’, as the film industry is known, is rated as the third most valuable film industry in the world based on its worth and revenues generated.

Nigeria has a few interesting world records, namely:
The largest Internet café is ChamsCity Digital Mall with facilities in Lagos and Abuja, Nigeria, each with 1,027 computer terminals.
The largest group of carol singers was 25,272 by Godswill Akpabio unity choir at the Uyo Township Stadium, Akwa Ibom, Nigeria in 2013.
The largest football shirt measures 73.55 m (241 ft 3 in) wide and 89.67 m (294 ft 2 in) long and was created by Guinness Nigeria Plc.

Highlights for visitors to Nigeria include Kano, West Africa’s oldest surviving city, Nike Art Gallery in Lagos, the walled city of Zaria, the sacred forest in Yoruba Oshogbo and Gashaka Gumpti National Park.

Spices, hot chilli peppers, palm oil and groundnut oil are common ingredients in Nigerian cuisine. Dishes I came across were Balangu (grilled meat), Banga soup (soup made from palm nuts), Afang (vegetable soup), Moimoi (steamed bean pudding), Funkaso (millet pancakes) and Groundnut chop (peanut stew). I cooked Suya (Nigerian chicken skewers) which were incredibly spicy, a little too much for me, Bern enjoyed them but didn’t really like the peanut flavour.

Rating: 6/10

Serves: 4
Prep time: 10 minutes
Cook time: 6 minutes

1 tbsp garlic powder
1 tbsp ground ginger
1 tbsp paprika
2 tbsp cayenne powder
1 tbsp dried onion flakes
2 tbsp peanuts, finely minced
500g boneless skinless chicken breast
2 tbsp groundnut oil

Mix all the dry ingredients together
Slice the chicken into thin pieces. Sprinkle with the seasoning mix, and allow to marinate for 5 minutes
Thread the chicken onto skewers and brush with the oil
Grill or BBQ for 3 minutes on each side, or until chicken is cooked through
(if using wooden skewers, soak them for at least half an hour before using to avoid them burning)
Serve with salad in pitta bread, with rice or chips

Ingredients for Suya (Nigerian chicken skewers)

Suya (Nigerian chicken skewers)

Lagos, Nigeria

Osun-Osogbo Sacred Grove, Nigeria

Kano city, Nigeria

Gashaka Gumpti National Park

Trinidad and Tobago

September 2, 2016January 31, 2017Leave a comment

Trinidad and Tobago is a dual island Caribbean nation off the coast of northeastern Venezuela. They lie on the continental shelf of South America, and are thus geologically considered to lie entirely in South America. Until 10,000 years ago, Trinidad and Tobago were both part of the South American mainland. Arawak Indians inhabited what they knew as the “Land of the Hummingbird” before the arrival of Christopher Columbus in 1498, who called the island La Trinidad, or “The Trinity.” Tobago got its name from its shape resembling a tobacco pipe (tavaco) used by local natives. In 1962, Trinidad and Tobago became independent but retained membership in the British Commonwealth.

Famous for the capital, Port of Spain’s annual carnival which is held on the Monday and Tuesday before Ash Wednesday. Traditionally, the festival is associated with calypso music, however, recently Soca music has replaced calypso as the most celebrated type of music.

Other highlights for the visitor include Fort King George, Pirate’s Bay, Botanical Gardens, Brasso Seco rainforest village and Pigeon Point. Splash out for a week at the Coco Reef Tobago or grab a bargain at The Coral Cove Marina hotel.

Trinidad and Tobago has one of the most diverse cuisines in the Caribbean and is known throughout the world. Popular dishes include Baigan Chokha (spicy baked aubergine), Callalo and curried pumpkin soup, Cassava and saltfish pie, Doubles (curried chickpea sandwich) , Macaroni pie , Curried crab and dumplings , Gyros (spit roasted meat in a wrap) and Pelau (rice with pigeon peas, chicken or beef). I opted to make Pineapple chow (pineapple with lime, garlic, coriander & chilli), which was very unusual. The combination of garlic and pineapple was a little troublesome for my palate, but it had a nice zingy flavour of lime, coriander and chilli with sweet pineapple.

Rating: 6/10

Serves: 4 as a small starter or snack
Prep time: 10 minutes + 20 minutes cooling time

1 ripe or almost ripe pineapple
1 clove garlic, finely chopped
2 tbsp finely chopped coriander
Juice of 1 lime
1/4 scotch bonnet pepper, finely chopped
Salt and black pepper

Remove the skin from the pineapple, slice the fruit into rings and then cut each ring into chunks (about 1 1/2 inches wide)
In a plastic bag or container combine the pineapple chunks with the garlic, coriander, half the lime juice, half the chopped pepper, and a liberal sprinkling of salt and black pepper then shake well
Taste and add more lime juice, hot pepper and/or salt to suit your taste
The chow should have a nice balance of hot, sweet, salty and sour, with noticeable punch from the garlic and pepper
Set aside for 20 minutes or so to allow the flavors to develop fully

Pirate's Bay, Tobago — Pirate’s Bay, Tobago

Trinidad Carnival, Queens Park Savannah, Port of Spain, Trinidad & Tobago — Trinidad and Tobago Carnival

Pigeon Point Tobago — Pigeon Point, Tobago

Iceland

August 31, 2016February 7, 2022Leave a comment

Iceland, a land of beautiful landscapes and friendly charm. It is a Nordic Island nation with a population of just over 330,000. It is the second largest island in Europe after Great Britain.

When the Kárahnjúkar Hydropower Plant started operating, Iceland became the world’s largest electricity producer per capita and they expect to be energy-independent by 2050. The fishing industry is a major part of Iceland’s economy, accounting for 40% of the country’s export earnings with Cod being the most important species harvested. Whale watching has also become an important part of the economy since 1997. Iceland receives around 1.1 million visitors annually. Other than whale watching, visitors to Iceland can enjoy relaxing in Geysir and Strokkur hot springs, taking in the Jökulsárlón glaciar lagoon, the Laugavegurinn hike and of course witnessing the Northern Lights.

Staple foods of Icelandic cuisine include lamb, dairy and fish. Some dishes I came across were Lambakjot meth Graenmeti (Lamb Fricassee with Vegetables), Saltkjöt og baunir (split pea soup with salt lamb), Kartofluflatbrauth (Potato Flatbread), Steiktar Heilagfiski (Baked Halibut) Sild meth Surum Rjoma og Graslauk (Herring in sour cream) and Sveskuterta (Prune Torte). I opted to make Plokkfiskur (fish stew) which was simple and very tasty.

Rating: 8/10

Serves: 2
Prep time: 15 minutes
Cook time: 40 minutes

1 tbsp butter
1/2 medium onion, finely chopped
1 celery stalks, finely sliced
1 small carrot, finely chopped
1/2 cup white wine
250g small, waxy potatoes, cut into quarters
500ml chicken or vegetable stock
350g haddock, cod or other white fish, cube into 1 inch cubes
1 medium tomato, chopped
1 cup single cream
Salt and pepper to taste
2 tbsp chives, finely chopped

In a heavy-bottomed pot, heavy butter over medium heat
Add onions, celery and carrots and sweat until onions are translucent, about 5 minutes
Add white wine, bring to a simmer and reduce by half, about 5 minutes
Add stock and potatoes, bring to a simmer and cook for 20 minutes or until vegetables are soft
Add cubed fish and chopped tomatoes; softly simmer for another 5 minutes
Turn heat down to low, add cream and salt and pepper to taste and heat until soup is piping hot but not boiling (otherwise the cream with curdle), about 7-8 minutes
Turn off heat, add chives and serve immediately

Ingredients for Plokkfiskur (fish stew)

Plokkfiskur (fish stew)

Strokkur geyser, Iceland

Northern lights, Iceland

Jökulsárlón glaciar lagoon

Landmannalaugar, Iceland

Israel

August 25, 2016January 31, 2017Leave a comment

Israel is located in the Middle East, at the eastern end of the Mediterranean Sea and borders with Lebanon, Syria, Jordan, Palestine and Egypt. The state of Israel was declared in 1948 after Britain withdrew it’s mandate of Palestine. Since then Israel has fought several wars with neighbouring Arab states. Peace treaties between Israel and both Egypt and Jordan have now successfully been signed. Israel’s occupation of Gaza, the West Bank and East Jerusalem is the world’s longest military occupation in modern times.

Famed as ‘The Holy Land’, Israel has many significant sights including Jerusalem’s old city with the Western (wailing) Wall and Temple Mount, the Sea of Galilee (the lowest freshwater lake in the world), the City of David, the Dome of the Rock (from which it is said Mohammed began his ascension to heaven) and the Basilica of the Annunciation in Nazareth.

A few other interesting facts about Israel:
They have won the Eurovision song contest 3 times, despite it is actually located in Asia.
The oldest living male, Israel Kristal, was born in Poland in 1903, moved to Israel in 1950 and is also the oldest Holocaust survivor, having been freed from Auschwitz-Birkenau.
Israel is one of only three democracies in the world without a codified constitution. The other two are New Zealand and Britain.
Jerusalem’s Mount of Olives is the world’s oldest continuously used cemetery.

Israeli cuisine has adopted various styles of Jewish cuisine and since the late 1970s an Israeli Jewish fusion cuisine has developed. Popular dishes include falafel, hummus, eggplant salad, ptitim (Israeli couscous), mangal (Israeli BBQ), Mujadara (rice and lentils) and Matzah balls (dumplings). I made Salat Yerakot (Israeli salad) which was pretty quick and easy to make and thoroughly enjoyable.

Rating: 9/10

Serves: 1
Prep time: 20 minutes

1 tomato
1/3 red onion
1/3 green pepper
1/4 cucumber
1/2 lemon – juice and zest
1 tbsp chopped parsley
1 tbsp chopped mint
olive oil
salt & pepper to taste

Remove the seeds from the tomatoes
Finely dice the onion, green pepper, cucumber and tomatoes (this is what makes it Israeli)
Put the ingredients in a bowl
Add the lemon juice, the chopped herbs, a good glug of olive oil, salt and pepper to taste, mix well
Sprinkle the lemon zest over the top
Put in the fridge for 10 minutes and then serve

Ingredients for Salat Yerakot (Israeli salad)

Jerusalem’s Western (wailing) Wall and Temple Mount — Jerusalem’s Western (wailing) Wall, Dome of the Rock and Temple Mount

Bulgaria

August 19, 2016January 31, 20171 Comment

Bulgaria, the country, not Great Uncle, is in southeastern Europe and is one of the oldest European countries, the only one that hasn’t changed its namе since it was founded in 681 AD. Great Uncle Bulgaria is named after the country and is the leader of the Wombles of Wimbledon.

Bulgaria is home to the Varna Necropolis treasure, the oldest gold treasure in the world with an approximate age of over 6,000 years. The site was accidentally discovered in October 1972 by excavator operator Raycho Marinov. The artifacts can be seen at the Varna Archaeological Museum and at the National Historical Museum in Sofia.

Bulgaria was the world’s second largest wine producer in 1980s, but the industry declined after the collapse of communism. However production is up and is now ranked 21st in the world with over 130,000 tonnes produced in 2013.

Bulgarian born Stefka Kostadinova has held the world record for the female high jump at 2.09m since the 1987 World Athletics Championships in Rome.

Bulgarian cuisine shares characteristics with other Balkans cuisines. Popular traditional dishes include Tarator (cold soup of cucumbers, garlic, yogurt and dill), Bob chorba (hot bean soup), Banitsa (breakfast filo pie), Kavarma (beef or pork stew), Pechen svinski but (roast leg of pork) and Lukanka (Bulgarian cold cuts). I made Shopska salad (tomato, onion, cucumber and cheese salad), which was simple, fresh and flavoursome.

Rating: 9/10

Serves: 4
Prep time: 20 minutes
Cook time: 10 minutes

4 tomatoes
1/2 cucumber
2 red peppers, roasted and skin removed
1 small red onion, sliced thinly
250g feta cheese
2 tbsp parsley, finely chopped
salt and pepper
1 tbsp white wine vinegar
2 tbsp olive oil

Char the red peppers on a BBQ or gas hob until black all over
Leave to cool for 5 minutes, then remove the skin by gently washing under the tap, remove the seeds
Cut the tomatoes, cucumber, peppers into cubes and place in a salad bowl
Add the onions, parsley, oil and seasoning
Crumble over the feta cheese and serve

Pirin mountains, Bulgaria

Belogradchik rocks, Bulgaria

Veliko Tarnovo, Bulgaria

Shopska salad

Ingredients for Shopska salad

Bosnia and Herzegovina

August 19, 2016January 31, 2017Leave a comment

Bosnia and Herzegovina, BiH for short, is located in Southeastern Europe on the Balkan Peninsula. It declared sovereignty in October 1991 and independence from the former Yugoslavia on 3 March 1992. The country’s name comes from the two regions Bosnia and Herzegovina, which have a very vaguely defined border between them. Bosnia occupies the northern areas which are roughly four-fifths of the entire country, while Herzegovina occupies the rest in the southern part of the country. The name “Bosnia” comes from an Indo-European word Bosana, which means water. (There are 7 major rivers and over 100 lakes).

The town of Međugorje located in the mountains near Mostar has been popular with Catholic pilgrims since 1981, when six local children claimed they had seen visions of the Blessed Virgin Mary. Over 1 million people make the pilgrimage each year. The name Međugorje literally means “between mountains”.

Perućica is one of the last remaining primeval forests in Europe, located near the border with Montenegro and part of the Sutjeska National Park. The tallest measured Norway Spruce (63 m) is located here.

According to the Guinness book of records the largest fish stew ever made, weighed 3,804 kg was by the Tourist Organisation of the Municipality of Prnjavor in Bosnia and Herzegovina on 19 August 2014. However in April 2015, a dozen Bosnian chefs from Sarajevo outperformed the record by making a traditional stew weighing 4,124 kg. It took 8 hours and served 15,000 portions. The record has not yet been verified by a Guinness World Records committee.

Some of the traditional Bosnian dishes I came across, other than enormous stews, included Zeljanica (spinach and feta pie), Begova Čorba (Bosnian soup), Grašak (pea stew), Sarma (meat and rice rolled in pickled cabbage leaves) and Krofna (filled doughnuts). I decided to make Ćevapi (meat kebabs) which were fairly simple but needed a good amount of seasoning which the recipe I followed had omitted to include, so ours were rather bland. I’ve adjusted the recipe below to include more seasoning.

Rating: 6/10

Serves: 4
Prep time: 20 minutes
Cook time: 15 minutes

1 tbsp butter
1⁄2 onion, finely chopped
1 garlic clove, finely chopped
250g lean lamb mince
250g lean beef mince
1 egg white, lightly beaten
1 tbsp sweet paprika
1 tbsp salt
fresh ground pepper
2 tbsp onions, finely chopped
4-6 pitta breads

Melt the butter over medium heat, add the onions and fry until translucent
Add the garlic for a few minutes whilst stirring to prevent burning. Remove from the heat and let cool for 10 minutes
Mix the ground lamb, ground beef., the cooled onion/garlic mixture, egg white, paprika, salt and pepper and mix well.
Shape the meat into unappetizing looking little cylinders, which are the traditional shape
Cover with clingfilm and refrigerate for at least one hour
Pan fry the cevapi in a little olive oil until nicely browned, about 8 – 10 minutes
To serve, toast the pitta, then cut in half and make a pocket in each one
Stuff a few finely chopped onions inside the pita, then add the cevapi and top with a few more of the onions

Ćevapi (meat kebabs)

Ingredients for Ćevapi (meat kebabs)

Ćevapi (meat kebabs)

Making the world’s largest stew in Sarajevo!

Međugorje_St.James_Church — St James Church, Međugorje

Stari Most bridge, Mostar — Stari Most Bridge, Mostar

Perucica, Bosnia and Herzegovina — Perućica, Bosnia and Herzegovina

Una River, Bosnia and Herzegovina — Ana River, Bosnia and Herzegovina

Vietnam

August 8, 2016January 31, 2017Leave a comment

I visited Vietnam in 2002 during my world tour and it was one of my favourite places, despite probably the longest, most uncomfortable journey I endured getting there. We left Vientiane in Laos at around 8pm, in a crammed full bus with no air con and tiny bench seats, and arrived in Hanoi 34 hours later. The roads were bumpy to start and got progressively worse, so much so you had to stand up every 10 minutes or so to help ease the bone shaking. Thanks to a landslide at the usual border crossing, we had to take a 10 hour detour and after a 3 hour wait at the Vietnamese border and changing to an even smaller, more crammed bus we eventually arrived. Travelling around Vietnam back then was generally best organised through tour operators via set routes and site seeing landmarks. It was possible to travel independently however it was much more expensive so I had booked a full 3 week tour taking in the key highlights.

There is so much to see and do in Vietnam but among my favourites were Halong Bay (a stunning area of limestone karsts and scattered isles), the hill tribe villages of Sapa, Ho Chi Minh’s Museum of Chinese and American War Crimes (now called the War Remnants Museum), shopping in Hue and Hoi An and Mui Ne beach.

I was spoilt for choice with the huge array of Vietnamese dishes available. It is considered one of the healthiest cuisines in the world. A typical family meal would include bowls of rice, meat, fish or seafood, a clear broth or soup and dipping sauces. Recipes I considered were Pho Bo or Ga (noodle soup with beef or chicken), Bánh canh (thick rice noodle soup), Bánh bao (steamed bun dumpling), Gà nướng sả (grilled chicken with lemongrass), Súp măng cua (asparagus and crab soup) and Bánh mì (vietnamese baguette). Having tasted them many times in Vietnam, I decided to make Goi Cuon (salad rolls) which had a lovely fresh taste.

Rating: 8/10

Serves: 2 (makes 6-8 spring rolls)

Prep time: 45 minutes + 20 minutes marinating
Cook time: 5-6 minutes

280g pork shoulder or loin steaks, thinly sliced
1 garlic cloves, crushed
1 shallot, finely chopped
1/2 tbsp fish sauce
1/2 tsp sugar
1 tsp freshly ground black pepper, or to taste
2 tbsp vegetable oil

Hoisin Peanut Dipping Sauce
1/2 cup hoisin sauce (if sauce is thick, add about 1/4 cup warm water to reach desired consistency)
2 tbsp smooth peanut butter
1/2 tbsp rice vinegar
1 garlic clove, crushed
1/2 red chilli, finely chopped (or more if you want more heat)

To assemble the salad rolls
6 – 8 rice paper wrappers
Lettuce
Cucumber, cut into long slices
Fresh coriander
Bean sprouts

In a plastic bag combine the pork, garlic, shallot, fish sauce, sugar, pepper and oil and marinate in the fridge for 20 minutes or more
On a grill or BBQ cook the pork for about 2-3 minutes on each side
In blender, combine all the ingredients for the hoisin peanut dipping sauce
In bowl of warm water, dip each rice paper wrapper for about 3-5 seconds (depending on rice paper thickness). Take care not to over soak your rice paper wrapper
Place on work surface and allow rice paper to soak up water and become gelatinous and pliable (about 30 seconds to 1 minute, again, depending on the thickness rice paper)
On the top 1/3 side closest to you, lay lettuce on the bottom for added strength to the wrapper, then place meat, coriander, cucumber and beansprouts
Roll up the salad roll about 1/3 way through, then fold in the sides before rolling up fully
Serve with hoisin peanut dip

Ingredients for Goi Cuon (salad rolls)

Goi Cuon (salad rolls)

Rolling the Goi Cuon (salad rolls)

Making the Goi Cuon (salad rolls)

Hoisin peanut dipping sauce

Cooking the pork

Goi Cuon (salad rolls)

Marinating the pork

Hoisin peanut dipping sauce

Lanterns in Hoi An Vietnam — Lanterns in Hoi An, Vietnam

Halong Bay Vietnam — Halong Bay, Vietnam

Sudan

August 7, 2016January 31, 2017Leave a comment

Sudan is dominated by the River Nile with the main tributaries, the Blue and the White Nile, merging at Sudan’s capital city, Khartoum. The Republic of Sudan was the largest country in Africa until 2011, when South Sudan separated to become the world’s newest independent country. Two rounds of north-south civil war have cost the lives of almost 2 million people, and continuing conflict in the western region of Darfur has driven two million people from their homes and killed more than 200,000.

There are more pyramids in Sudan than in Egypt. Approximately 255 pyramids were constructed at three sites in Nubia, Sudan over a period of a few hundred years to serve as tombs for the kings and queens of Napata and Meroë. The royal cemetery at Begrawiya is one of the most amazing sites in Sudan, where you’ll see two main groups of pyramids separated by several hundred metres of sandy desert. The archeological sites of Meroë were listed by Unesco as World Heritage Sites in 2011.

The merging of the Blue and White Niles are best seen from the White Nile bridge in Khartoum. You can actually see the different colours of each Nile flowing side by side before blending further downstream, although neither are blue or white.

Popular Sudanese cuisine includes Kissra (bread) , Tamia (fried chickpea balls), Gorraasa (flatbread) , Fuul (stewed beans) , Fasulia (haricot bean stew) Bamya (okra stew) and Taheena (sesame seed dip). As it was a sunny day and we were keen for something healthy, I opted to make Salata jibna (salad with cheese). It was simple yet delicious.

Rating: 9/10

Serves: 2
Prep time: 20 minutes
Cook time: 0 minutes

1/2 cup onions, cut into slivers or thin slices
1/2 cup cabbage, cut into slivers or thin slices
1/4 cup carrots, cut into very thin slices
1/2 cup cherry tomatoes, diced
3 tbsp olive oil
3 tbsp lemon juice
1 tbsp white vinegar
1/2 tsp salt
pinch black pepper
1 small clove garlic, minced
25g parmesan cheese, grated

In a salad bowl, combine onions, cabbage, carrots, and tomatoes
Mix together the olive oil, lemon juice, vinegar, garlic, salt and pepper in a bowl
Pour dressing and parmesan over salad and toss well

White Nile bridge, Khartoum Sudan — White Nile bridge, Khartoum, Sudan

Ecuador

August 6, 2016January 31, 20172 Comments

Ecuador or “the Republic of the Equator” is in northwest South America and includes the Galápagos Islands in the Pacific Ocean, 500 miles west of the mainland. It is known for its rich ecology, hosting many endemic plants and animals. There are 18 main islands in the Galápagos home to many unique species, most famous are the giant tortoises after which the islands are named (‘galapago’ means tortoise in Spanish), the marine iguana lizard and the Galapagos penguin, one of the smallest penguins in the world.

A few other interesting facts:
According to the CIA factbook because the earth is not a perfect sphere and has an equatorial bulge, the highest point on the planet closest to the sun is Mount Chimborazo in Ecuador, not Mount Everest, which is merely the highest peak above sea level. It is 1.5 miles higher than Everest.
Quito is the highest capital on Earth at 2,850m above sea level
The Galapagos Islands and the city of Quito were the first 2 sites on the list of Unesco World Heritage sites
Ecuador is the leading exporter of Bananas accounting for approximately 29%
Oil accounts for over half of Ecuador’s export earnings

Some popular Ecuadorian dishes include Locro de Papas (potato soup), Llapingachos (Potato cakes served with eggs, avocado, chorizo), Seco de Chivo (goat stew), Hornado (roast pig), Encocado de Camarones (prawns in coconut milk) and Patacone (fried green plantains stuffed in pancake). I made Cebiche Guayaquileño (raw prawns cured with lemon) which had a wonderfully sweet and zingy flavour. Lovely on a hot summer’s day!

Rating: 9/10

Serves: 2
Prep time: 30 minutes
Cook time: 5 minutes

200g raw prawns with shells and no heads
2 cups of water
1 bay leaf
1 clove of garlic
1 spring onion, roughly chopped
Pinch of salt and pepper
1 large tomato, deseeded and diced
1/2 small red onion, sliced in half moons
Juice of 1/2 lemon for the onions
Juice of 1 orange
Juice of 1& 1/2 lemons
1/3 cup of prawn stock (see below for preparation) or 1/2 fish stock cube
1/4 cup ketchup
fresh coriander, chopped

In a pan combine the water, bay leaf, garlic, spring onions and prawns. Turn the heat to medium and cook the prawns until you see them beginning to turn pink, about 3 minutes
Turn off the heat and remove the prawns from the water. Keep this water
Peel and devein the prawns saving the prawns shells.
(I used raw prawns that didn’t have shells on so I added 1/2 fish stock cube to the water instead of the shells)
Put the prawn shells back in the water and bring to a boil. Remove from the heat and strain the prawn stock
In a small bowl, combine the onions with juice of 1/2 lemon and a pinch of salt. Marinate for 15 minutes
In medium bowl combine the diced tomatoes, prawns, onions, ketchup, lemon and orange juices and 1/3 cup of prawn stock
Mix all the ingredients and adjust seasonings as necessary. Add the chopped cilantro and stir it into the ceviche
Chill for about an hour in the fridge and serve

Marine iguana lizard Galapagos — Marine iguanas Galapagos

Ethiopia

August 4, 2016March 2, 20171 Comment

Ethiopia is a landlocked country in the northeast African region known as the Horn of Africa. It is the only African nation that has never been colonised. It is the most populous landlocked country in the world and it’s population has grown from 33.5 million in 1983 to 87.9 million in 2014. The population is forecast to grow to over 210 million by 2060. According to WaterAid UK over 44 million people (more than half the population) do not have access to clean water.

Most Ethiopians are farmers and herders. Deforestation, drought, and soil degradation have caused crop failures and famine during the past few decades. At the beginning of the 20th century, around 35% of Ethiopia’s land was covered by trees, but research indicates that forest cover is now approximately 11.9% of the area. It produces more coffee than any other nation in Africa and remains it’s most important export.

With 9 altogether, Ethiopia has the most UNESCO World Heritage Sites in Africa. These include the ruins of the city of Aksum, dating from the 1st to the 13th century; the fortified historic town of Harar Jugol containing 82 mosques; the Lower Valley of the Awash, where the oldest fossil skeleton of a human was found (called Lucy) dated back to 3.2 million years ago and Lalibela, where there are 11 medieval cave churches from the 13th century.

Typical Ethiopian cuisine includes Injera (spongy flatbread), Wat (spicy stew), Tibs (fried meat with vegetables) and Kitfo (raw beef marinated in spice). Some other recipes I came across were Sambusa (fried & filled dough pastry), Yekik Alicha (yellow lentils with turmeric sauce) and Doro dabo (chicken bread). I made Misir Wot (spicy lentil stew) which contains 2 traditional Ethiopian ingredients – niter kibbeh (spiced butter) and berbere (spice blend). It it usually served with injera, but we had it on it’s own and thoroughly enjoyed it. We felt it would work equally well with some roast lamb.

Rating: 9/10

Serves: 1 or 2 as a side dish
Prep time: 40 mins
Cook time: 40 mins

1/2 cup red lentils
2 tbsp niter kibbeh or unsalted butter
1/2 small onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp berbere spice blend
1 small tomato, cored and chopped or a few cherry tomatoes, chopped
Salt, to taste

For the niter kibbeh
120g butter
1/2 tsp grated fresh ginger
1/4 tsp ground turmeric
seeds from 1 cardamom pod
1/4 cinnamon stick
pinch of ground nutmeg
1 small whole clove
1/2 small garlic clove, peeled and finely chopped

For the berbere spice blend
1/4 tsp fenugreek seeds
1/4 tsp black peppercorns
2 whole cloves
1/2 tsp crushed chillies
1 tsp ground coriander
pinch ground allspice
1/2 tsp ground cardamom
1 tbsp onion powder
1 heaped tbsp paprika
1/4 tbsp garlic salt
1/4 tsp ground nutmeg
1/4 tsp ground ginger
pinch ground cinnamon

Rinse the lentils in a sieve under cold running water and set aside
Heat the butter in a medium saucepan over medium heat
Add the onions and cook, stirring occasionally, until golden brown, about 10 minutes
Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds
Add the reserved lentils, 1/2 tbsp of the berbere spice blend, tomato, and 2 cups water to the saucepan
Reduce heat to medium-low and simmer, stirring occasionally, until thick and the lentils are tender, 25 – 30 minutes
Stir in the remaining berbere and season generously with salt
Serve immediately

For the niter kibbeh
Melt the butter and heat it until it foams. At this point add the other ingredients. Reduce the heat and simmer very gently for about 20 minutes. Do not stir. This will separate out the milk solids, leaving a clear butter mix on top
Cool the mixture, strain a few times through a sieve or muslin and discard the milk solids
You can store the spiced butter in the fridge in a sealed jar and use as desired.

For the berbere spice blend
Combine fenugreek seeds, peppercorns, and cloves in a small frying pan. Heat over medium high heat until fragrant and toasted, about 3 minutes. Do not burn. Set aside.
Grind the crushed chillies in a pestle and mortar. Add the toasted spices and grind until fine.
In a medium bowl, combine the ground toasted spice mixture with the remaining ingredients. Mix together until well blended.
Store in an airtight container.

Ingredients for Misir Wot (spicy lentil stew)

Ingredients for Berbere spice blend

Making the niter kibbeh (spiced butter)

Berbere spice blend

Misir Wot (spicy lentil stew)

Obelisk of Aksum Ethiopia — Obelisk at Aksum, Ethiopia

Harar Jugol Ethiopia — Harar Jugol, Ethiopia

Qatar

August 3, 2016January 31, 2017Leave a comment

The State of Qatar is the richest country in the world, thanks to it’s natural gas and oil reserves. It is surrounded by the Persian gulf and shares its only land border with Saudi Arabia. A bridge has been in the planning since 2008 to link Qatar and Bahrain, known as the Qatar Bahrain Friendship Bridge at a cost of $5 billion. Construction was due to start in 2009 but as of Jun 2015 work still hadn’t started and according to Bahrain’s foreign minister it is unlikely to complete much before Qatar host the 2022 Fifa World Cup, the first time it will be held in an Arab nation. Qatar’s football team has never qualified for the World Cup.

The legislation of Qatar is based on a mixture of civil law and Islamic Sharia Law. Blasphemy is punishable by up to seven years in prison, Homosexuality is a crime punishable by the death penalty and drinking alcohol in public may incur a sentence of between 40 and 100 lashes. In 2014 they launched a modesty campaign to remind tourists of the modest dress code. This could prove challenging for the western visitors to the World Cup in 2022.

With no income tax, Qatar’s unemployment rate as at Jun 2013 was 0.1% and approximately 14% of households are dollar millionaires. It relies heavily on foreign labour to grow the economy and 96% of the workforce are migrant workers. With annual tourist visits of 2.9m in 2015, the Qatar Tourism Authority has set an ambitious goal of 7.4 million by 2030. Lonely Planet’s highlights include the Museum of Islamic Art, Al Corniche waterfront promenade and Souq Waqif.

Popular Qatari dishes include Qashid (swordfish and rice), Margooga (vegetable stew), Mathrooba (stewed meat and beans), Machbous (rice with mutton or chicken), Om Ali or Umm Ali (bread and rice pudding) and Harees (whipped wheat). I opted to make Motabel (aubergine dip) which was pretty simple to make but I overdid it with the garlic and tahini. I’ve reduced the quantities in the recipe below.

Rating: 5/10

Serve: 2 as a snack
Prep time: 15 minutes
Cook time: 30 – 40 minutes

1 aubergine
1 level tbsp tahini
1 tbsp olive oil
1 small clove garlic mashed to a paste with a sprinkling of salt
2 tbsp lemon juice
1 green chilli pepper, seeds removed and chopped
Freshly ground pepper

Preheat the oven to 200c and roast the aubergine for 30~40 minutes
Let the aubergine cool for 15 minutes, then remove the charred skin and chop or mash the flesh in a bowl
In a blender, combine the garlic, tahini and chilli and blend to a coarse paste
Add the mashed aubergine, olive oil, salt and pepper to taste and blend until smooth
Stir in lemon juice and drizzle a little olive oil on top
Serve as dip with toasted pitta bread

Ingredients for Motabel (aubergine dip)

Motabel (aubergine dip)

Souq Waqif Qatar

Doha Qatar

Saudi Arabia

August 1, 2016January 31, 2017Leave a comment

The Kingdom of Saudi Arabia was founded in 1932 by Ibn Saud, who is known within the Arab world as Abdul Aziz. As King, he presided over the discovery of petroleum in Saudi Arabia in 1938 and the beginning of large scale oil production after WWII. In accordance with the customs of his people, Abdul Aziz headed a polygamous household. He had 22 wives and almost a hundred children. Of his 45 sons, 6 went on to become king.
Saudi Arabia has since become the world’s largest oil producer and exporter, controlling the world’s second largest oil reserves. It relies on the oil industry for almost half of its GDP.

The percentage of Saudi Arabia’s population that is female is one of the lowest in the world. Women are not permitted to drive, open bank accounts, work, travel or go to school without the express permission of a male guardian. In December 2015, women were allowed to vote for the first time, and 979 women ran for office.

Saudi Arabia is the birthplace of Islam and home to Islam’s two holiest shrines – Mecca (where the Prophet Muhammad received the word of Allah), and Medina (where Muhammad died in A.D. 632). One of the five pillars of Islam is performing Hajj, by traveling to Mecca, Saudi Arabia, at least once. Approximately two million people a year make the pilgrimage.

The cuisine of Saudi Arabia has been influenced by Turkish, Indian, Persian, and African food. Pork is not allowed due to Islamic dietary laws. Popular dishes include Khouzi (lamb stuffed with chicken that is stuffed with rice, nuts and sultanas), Shawarma (meat kebab), Kabsa (meat and vegetables with rice), Markook or Shrak (flatbread), Saleeg (white rice cooked in broth) and Murtabak (stuffed pancake). I opted to make the simple but tasty Dajaj Mashwi (Arabian grilled chicken) which I served with aioli and a mixed salad.

Rating: 8/10

Serves: 4
Prep time: 15 minutes + 1 hour marinating
Cook time: 20 minutes

4 boneless chicken breasts
1 tsp paprika
1 tsp mild chilli powder
1 tsp ground coriander
1 tsp salt
1 tsp ground black pepper
1 tbsp lime juice
1 tsp olive oil

Quick aioli dip
4 garlic cloves, pressed
1/2 tsp coarse sea salt
1 cup mayonnaise
2 tbsp olive oil
2 tbsp fresh lemon juice
Fresh ground black pepper

Using a mallet, flatten the chicken breasts and place them in a plastic bag
Add all the spice powders to the bag with the lime juice and olive oil
Let the chicken marinate in the fridge for about an hour
Place the chicken breasts in foil and wrap well
Cook them on a hot BBQ for 15 – 20 minutes, then remove from the foil and cook directly over the heat for 5 minutes to give them some colour
Serve hot, with aioli and mixed salad

Quick aioli dip
Mash garlic with 1/4 teaspoon salt in small bowl until paste forms
Whisk in mayonnaise, olive oil, and lemon juice
Season to taste with coarse sea salt and freshly ground black pepper

Ingredients for Dajaj Mashwi (Arabian grilled chicken)

Mecca Saudi Arabia — Mecca, Saudi Arabia

Medina Saudi Arabia — Medina, Saudi Arabia

Malaysia

July 18, 2016January 31, 2017Leave a comment

This is the 99th country I’ve cooked, so I’m officially half way through my challenge.

Malaysia is made up of Peninsula Malaysia and part of the island of Borneo, East Malaysia. Malaysia was formed in 1963 when the former British colonies of Singapore, as well as Sabah and Sarawak on the northern coast of Borneo, joined the Federation of Malaya. Singapore withdrew from the federation in 1965. The country is multi-ethnic and multi-cultural with half the population ethnically Malay and large minorities of Malaysian Chinese, Malaysian Indians, and indigenous people.

The Strait of Malacca, lying between Sumatra and Peninsular Malaysia, is one of the most important thoroughfares in global commerce, carrying 40 per cent of the world’s trade. Over 94,000 vessels pass through the strait each year. Piracy has been a problem with 25 attacks on vessels in 1994, 220 in 2000, and just over 150 in 2003 (a third of the global total). Regional navies stepped up their patrols of the area in July 2004 and attacks dropped to 79 in 2005 and 50 in 2006.

Sarawak contains the Mulu Caves, the largest cave system in the world, in the Gunung Mulu National Park. The Sarawak Chamber is 700 m (2,300 ft)) long, 396 m (1,299 ft) wide and at least 70 m (230 ft) high. It has been said that the chamber is so big that it could accommodate about 40 Boeing 747s, without overlapping their wings.

About two thirds of Malaysia is covered in forest, with some believed to be 130 million years old. The forests of East Malaysia are estimated to be the habitat of around 2,000 tree species, and are one of the most biodiverse areas in the world.

A few other interesting facts:
In 2015, Malaysia ranked in fourth position on the World’s Best Retirement Havens
The Borneo Island which is made up of Sabah and Sarawak, Brunei and Indonesia is the third largest island in the world, after Greenland and New Guinea
The largest roundabout in the world is located at Putrajaya, Malaysia and is 3.5km in diameter
According to a survey in 2010, Malaysians had the largest number of friends on Facebook, with an average of 233
The orang utans of Malaysia have arms that are unusually long, almost one and half times longer than their legs

Malaysian cuisine is a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens. Malaysia shares culinary ties with Singapore and Indonesia and versions of dishes such as laksa, satay and rendang are shared. These are a few recipes I came across from the huge array I researched; Asam laksa (spicy mackerel noodle soup), Char kuey teow (stir fried noodles), nasi lemak (fragrant rice), Bak Kut Teh (pork rib soup) and Kuih dadar (sweet crepe). I made Sambal Udang (Sambal Prawns) which were vibrant and flavoursome.

Rating: 8/10

Serves: 2
Prep time: 20 mins
Cook time: 5-7 minutes

For the belacan sambal paste
1 tsp shrimp paste (available at tesco)
2 red jalapeno chilli peppers, seeds removed and chopped
2 red birdseye chillies, seeds removed and chopped
Juice from 1 lime

For the sambal udang
16 peeled raw king prawns
2 tbsp groundnut oil
1 & 1/2 tbsp tamarind paste (available at tesco)
2 kaffir lime leaves
1 & 1/2 cups water
2 tsp sea salt
2 tsp caster sugar

For the belacan sambal paste
Put the shrimp paste and chillies into a pestle and mortar and pound to a paste or you can use a mini food processor
Put the paste in a glass jar and squeeze in the lime juice and shake well.

Heat up the oil in a wok. Add the sambal paste and stir-fry until aromatic, about 2 minutes
Add the prawns and continue to stir-fry for about 2-3 minutes
Add in the water, tamarind paste and bring it to a quick boil
Add in the kaffir lime leaves, salt, and sugar and continue to cook for 2 minutes
Serve with steamed rice

Ingredients for Sambal Udang (Sambal Prawns)

Malaysian orang utan — Malaysia orang utans

Barbados

July 14, 2016January 31, 2017Leave a comment

Barbados is situated in the Lesser Antilles. The west coast has white sandy beaches and calm waters and the east coast faces the Atlantic. Its location in the south east of the Caribbean region puts the country just outside the principal hurricane strike zone. On average, a major hurricane strikes about once every 26 years. The last significant hurricane to cause severe damage to Barbados was Hurricane Janet in 1955.

The Portuguese visited the island in 1536, but they left it unclaimed, with their only remnants being an introduction of wild hogs for a good supply of meat whenever the island was visited. Barbadians are extremely fond of pork.

Barbados has produced many great cricketers including Sir Garfield Sobers, Sir Frank Worrell and Sir Clyde Walcott. Also, Rihanna, the eight time Grammy Award winner was born here and in 2009 she was appointed as an Honorary Ambassador of youth and culture for Barbados by the late Prime Minister, David Thompson.

Barbados welcomes more than a million tourists including land based and cruise ship visitors annually. Highlights include Accra Beach, Barbados Wildlife reserve, Hunte’s Gardens, Harrison’s Cave and Historic Bridgetown and its Garrison, a Unesco world heritage site since 2011.

Popular dishes from Bajan cuisine include Pudding and Souse (pickled pork with spiced sweet potatoes) , the national dish of fried flying fish served with cou-cou (cornmeal and okra), Bajan black cake , Black Eye Peas and Rice and Samosas often made with Conch. I opted to cook a favourite of mine, Macaroni cheese, which they refer to as Macaroni pie. Whilst it had a good flavour, it was a little dry.

Rating: 6/10

Serves: 4 as a starter
Prep time: 10 mins
Cook time: 40 mins

150g macaroni
1 and 1/2 cup cheddar cheese, grated
1/2 cup evaporated milk
1/3 cup water
1 tbsp ketchup
2 tsp dijon mustard
1/2 onion, sliced
pinch black pepper
2 tbsp double cream
Grated cheese for top

Bring some salted water to the boil, add macaroni and the onion to the boiling water and cook until the pasta is al dente
Preheat oven to 180c
Drain macaroni and onion quickly and put straight back into the pan, add 1 cup of cheese and put the lid on for 2 mins
Then add the evaporated milk, mustard, ketchup, pepper and cream and stir well to blend everything together
Transfer to 4 buttered ramekins and top each one with grated cheese
Bake for 20-30 minutes or until golden brown

Mexico

June 30, 2016February 16, 20172 Comments

“Fa-heeeee-taaa”, as I am often known to say when thinking about Mexican food! Mexico is situated between the U.S. and Central America and is widely known for its Pacific and Gulf of Mexico beaches and its diverse landscape of mountains, deserts and jungles. With a population of over 122 million, it is the eleventh most populous country and the most populous Spanish-speaking country in the world. Mexico is located in the “Ring of Fire”. This area is one of the world’s most violent earthquake and volcano zones. The Ring of Fire, contains more than 450 volcanoes and has approximately 75% of the world’s active volcanoes. Popocatépetl is considered to be the most dangerous volcano in Mexico, located only 70 km southeast of Mexico City.

Mexico was home to several advanced Amerindian civilizations – including the Olmec, Toltec, Teotihuacan, Zapotec, Maya, and Aztec. Their presence is still felt at the famous sites of
Calakmul (possibly the largest city during Mayan times), Tulum ruins, Monte Albán (Ancient Zapotec capital), Teotihuacán archaeological zone and of course, Chichén Itzá.
I think its safe to say that one wouldn’t get bored on a trip to Mexico. When you’re done with the ancient sites, you can take a road trip down Baja’s endless coast, hike to the peak of Pico de Orizaba, party your heart out in Mexico city and enjoy a well earned laze on the beaches of Puerto Escondido. Mexico has the 23rd highest income from tourism in the world.

Mexico has given the world hot chocolate (sacred drink of the Aztecs), the Habanero Chilli Pepper (packing a punch at 350,000 scovilles) and the Chihuahua, the world’s smallest dog breed. Mexico produces the most automobiles of any North American nation with General Motors, Ford and Chrysler having been in operation there since the 1930s.

Mexican food is know the world over with it’s staple ingredients of corn, beans, avocados, tomatoes, chilli peppers and rice. Mexican street food is one of the most varied parts of the cuisine, which includes tacos, quesadillas, pambazos (white bread), tamales (seasoned meat and maize flour steamed or baked in maize husks), huaraches (fried dough base with a variety of toppings) and alambres (grilled beef topped with chopped bacon, bell peppers, onions, cheese, salsa and avocado). I decided to make Chicken enchiladas, which may not sound overly adventurous given the plethora of options available, but sometimes the simplest dishes are the tastiest, which was certainly the case here!

Rating: 10/10

Serves: 2 hungry people
Prep time: 20 mins
Cook time: 40 mins

For the enchiladas:
1 tbsp vegetable oil
1/2 onion, peeled and diced
2 skinless chicken breasts, diced into small 1/2-inch pieces
salt and pepper
2 green chillis, diced
1/2 tin black beans (rinsed & drained) or 100g dried black beans, cooked according to the packet
4 large flour tortillas
1 1/2 cups grated cheese (I used a mix of cheddar and red leicester as I couldn’t get hold of monterey jack cheese)
1 batch of homemade red enchilada sauce (see below)

For the homemade red enchilada sauce:
1 tbsp vegetable or canola oil
1 tbsp all-purpose or gluten-free flour
2 tbsp ancho chilli pepper powder
1/4 tsp garlic powder
1/4 tsp salt
pinch cumin
pinch oregano
1 cup chicken or vegetable stock

For the homemade enchilada sauce:
Heat oil in a small saucepan over medium-high heat.
Add flour and stir together over the heat for one minute.
Stir in all the seasonings.
Then gradually add in the stock, whisking constantly to remove lumps.
Reduce heat and simmer 10-15 minutes until thick.
Use immediately or refrigerate in an air-tight container for up to two weeks.

For the enchiladas:
Preheat oven to 350 degrees F.
In large skillet, heat oil over medium-high heat.
Add onion and fry for 3 minutes, stirring occasionally.
Add diced chicken and green chillis, and season with salt and pepper.
Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.
Remove from heat and set aside.

To assemble the enchiladas, set up an assembly line with the tortillas, enchilada sauce, beans, chicken mixture, and cheese.
Lay out a tortilla, and spread 1 tablespoon of sauce over the surface of the tortilla.
Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese.
Roll up tortilla and place in a greased baking dish.
Repeat with the remaining ingredients. Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.
Bake uncovered for 25 minutes.
Remove from oven and serve immediately

large_Bond-Spectre-Gallery-Mexico — Filming the Bond film ‘Spectre’ in Mexico City

Teotihuacan, Mexico — Teotihuacán archaeological zone

Tunisia

June 29, 2016April 6, 2020Leave a comment

Tunisia is a North African nation bordered by Algeria to the west, Libya to the southeast, and the Mediterranean Sea to the north and east. It contains the eastern end of the Atlas Mountains and the northern reaches of the Sahara desert.

Independent from France since 1956, the country’s first president, Habib Bourguiba, established a strict one-party state. He dominated the country for 31 years, repressing Islamic fundamentalism and establishing rights for women unmatched by any other Arab nation. In 1987, Bourguiba was removed from office and replaced by Zine el Abidine Ben Ali in a bloodless coup. Street protests followed over high unemployment, corruption, widespread poverty, and high food prices, culminating in rioting that led to hundreds of deaths. In January 2011 Ben Ali dismissed the government, fled the country, and a “national unity government” was formed.

A state of emergency is currently in effect in Tunisia, imposed after a suicide attack on a police bus on 24 November 2015. It has been extended a number of times. On 20 June it was extended for a further month to 21 July. Until recently tourism had provided jobs for 11.5% of the working population with 6.2 million tourist visitors in 2013. Some of the main attractions are the ancient ruins of Carthage, Jerba’s El-Ghriba synagogue, Sfax Medina and the Mosque of Sidi Mahres in Tunis.

Tunisian cuisine uses a variety of ingredients in many different ways. Unlike other North African cuisine, Tunisian food is quite spicy. Harissa, a hot red pepper sauce is commonly used. Cous cous or Kosksi as it’s known, is the national dish of Tunisia. Recipes I came across include Koucha (slow cooked lamb), Felfel Mehchi (stuffed peppers), Lablabi (a thick soup made with chickpeas and garlic), Brik (a fried Malsouka dough stuffed with tuna and an egg) and Marqa (slow cooked stew). As I was cooking Morocco and Tunisia on the same day, I decided to make Tunisian vegetable cous cous to serve with the Moroccan Mshermel chicken tagine. It was quick and easy to make and very tasty.

Rating: 9/10

Serves: 4
Prep time: 20 mins
Cook time: 30 mins

3 tbsp olive oil
1 red onion, chopped
1 carrot, chopped
1 courgette, chopped
1 red pepper, chopped
750ml vegetable stock
1 tbsp fresh coriander
1 tin chickpeas, drained
2 tomatoes, chopped
1 and 1/2 cups couscous
Salt & pepper

Heat the oil in large pot over medium-low heat
Add the onion, courgette and carrot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 15 minutes.
Stir in the red peppers and cook for 5 minutes
Add the vegetable stock and coriander
Bring to a boil then reduce heat to low for 5 minutes
Stir in chickpeas and tomatoes and cook for 5 minutes
Slowly pour in the couscous and stir
Remove from the heat and cover the pan immediately
Let it stand, covered, for 5 minutes. Fluff the couscous with a fork and season to taste
Serve at slightly warmer than room temperature

Ingredients for Tunisian vegetable cous cous

Tunisian vegetable cous cous

Lake of Tunis

Camels in Tunisia

Ancient ruins of Carthage, Tunisia

Kiribati

June 29, 2016January 31, 20172 Comments

Kiribati, pronounced ‘Kiribas’, is formed of 33 atolls and 1 island, across the equator in the Pacific Ocean, which are dispersed over 3.5 million sq km. It has been independent of the UK since 1979 and over half the population live on Tarawa atoll and South Tarawa is the capital. It was previously named the Gilbert Islands, after the British explorer Thomas Gilbert who found the islands in 1788 and it then became the Republic of Kiribati after independence.

It is home to the Phoenix Islands, the 2nd largest marine protected area in the world, after the Chagos Archipelago in the Maldives. Christmas Island, otherwise known as Kiritimati, is part of this island group and is the world’s largest coral atoll. Nuclear tests were conducted on and around Kiribati by the UK in the late 1950s, and by the US in 1962. During these tests islanders were not evacuated. Subsequently British, New Zealand, and Fijian servicemen, as well as local islanders have claimed to have suffered from exposure to the radiation from these blasts.

The native people of Kiribati are called I-Kiribati and they speak an Oceanic language called “Gilbertese”, although English is also an official language, it is not often used outside the island capital of Tarawa. It has the 3rd highest prevalence of smoking with 54% of the population reported as smokers.

When it comes to the cuisine of Kiribati, most commonly available ingredients include coconut, breadfruit, chinese cabbage, pumpkin, tomato, watermelon and cucumber. Rice and fish also form an important part of the diet. Palu sami (a coconut cream curry powder taro leave seaweed concoction) is a Kiribati specialty. I have to be honest and say that I struggled to find an authentic recipe and I sought help from a fellow round the world cook, Sasha Martin. I hope you don’t feel that I cheated when I tell you that I bought a cooked lobster, as I had to ‘deal’ with it in order to get to the tasty flesh! I made Lobster with coconut curry dip, which I served as a canapé.

Rating: 9/10

Serves: 4 as a canapé
Prep time: 30
Cook time: 10 mins

1 cooked lobster
1 400g tin coconut milk
2 tsp homemade spice mix
1 tsp honey

For the homemade spice mix
1/2 tsp black peppercorns
1/2 tsp ground turmeric
1/2 tsp coriander seeds
1/2 tsp ground ginger
1/4 tsp fenugreek seeds
1/4 tsp cumin seed
1/8 tsp fennel seed
1/8 tsp cayenne
seeds from 2 cardamom pods
1 whole clove

For the spice mix
Toast the spices over a medium low heat until fragrant and you see a few wisps of smoke. This should only take a minute or two. Keep the spices moving so they do not burn.
Put them into a grinder or pestle and mortar and grind until smooth.

Prepare the lobster as per the instructions on the packet – ensuring you remove all the meat from the tail and claws.
Place the coconut milk into a pan over a medium heat and whisk in the spice mix. I added a tsp of honey to give a little bit of sweetness to the dip.
Serve hot with the lobster.