Thursday, July 30, 2015

Turkmenistan - Lamb and Rhubarb Stew

Lots of fun reading on Turkmenistan, which is a country in Central Asia. They have the fourth largest gas resources in the world therefore receive free gas, electric and water from their government. Nice :p

This recipe seemed the most interesting because we've only ever had rhubarb as a sweet ingredient.

Ingredients:

3/4 lb lamb
 2 tablespoons sesame oil
1  onion
3 cloves garlic
1/2 teaspoon chilli powder
1 teaspoon salt
1 teaspoon black pepper
1 cup water
1 cup beef  stock
1/2 teaspoon nutmeg
1/4 cup fresh mint
1 teaspoons sugar
3 cups fresh rhubarb


Heat the oil in a pan and sear the lamb. Put it aside for later. Chop the onion and saute in the pan until soft.


Add the garlic, chilli powder, salt & pepper.


Add the stock and water then bring to the boil. 


Put the lamb back in the pan, also add the nutmeg and sugar. Simmer for about an hour.


Add the chopped mint and stir well. Cook for 5 minutes.


Chop the rhubarb into small pieces and add to the pan. Cook for a further 5 minutes until the rhubarb starts to go soft.


 We had ours with mashed potato.


What an interesting flavour! The lamb and gravy was delicious with the mash. As I was adding the rhubarb I felt like I was ruining a nice lamb stew but I'm glad I tried it. The rhubarb was like celery in texture but had a sharp, sour and almost sweet flavour. It went well with the pepper in the stew to make for a very flavourful dish. It was nice to try something different and reminded me again why I do this blog, to experience foods I wouldn't usually come across. Overall, a lovely filling meal.

Sunday, July 26, 2015

Tuvalu - Coconut Tuna

Tuvalu is an island nation in the Pacific Ocean made up of 3 islands close-ish to Hawaii. Foods in Tuvalu often include seafood of some kind and coconut (which they grow a lot of) so this dish uses both those.

Ingredients:

2 tuna steaks
1 onion
3 cloves garlic
2 tablespoons oil
1 inch ginger
1 tablespoon curry powder
1/2 teaspoon chilli flakes
4 spring onions
1 handful sugar snap peas
1 can coconut milk
1 tablespoon soy sauce


 Roughly chop the onion and saute it in the oil.


 Mince the garlic and grate the ginger.


Add them to the pan and continue to saute. Stir in the curry powder and chilli flakes too.



Slice up the spring onions and cut the ends off the sugar snap peas.


Add the vegetables, coconut milk and tuna to the pan.


Let the sauce simmer until thickened and the tuna is cooked through.


Serve over rice.


This was one of the best dishes we've eaten for the blog. It's great how it's all cooked in one pan, so easy. It's really appetising looking and smells fantastic as you cook it. The tuna was firm and meaty, almost like eating a tender pork steak. The sauce was a bit too spicy and got hotter the more you ate. The vegetables in it give a lovely crunchy texture and the sauce is delicious to eat with the rice. We both wished we'd made more of this dish and were sad when we'd eaten it. Our house smelled great for hours. A truly tasty treat from Tuvalu. :D

Saturday, July 25, 2015

Palau - Tama

Palau is an island country in the Pacific and part of the larger group Micronesia. I had terrible trouble trying to find a recipe from Palau so when I did find a blog called Palauan Homestyle Recipes I was pleased. It turns out the blog only has one entry but since I only need one recipe I snapped it up!

Ingredients:

4 eggs
3/4 cup milk
3/4 teaspoon vanilla
4 cups flour
2 cups sugar
3 1/2 tablespoons baking powder
1/4 teaspoon salt

The recipe must make a vast amount of tama so alter it depending on how much you want to make. I quartered  the recipe and it made about 8.


 Mix the eggs (or egg in my case), milk and vanilla.


Sift (funny word that) in the flour, sugar (never sifted sugar before O_o), baking powder and salt. Then mix it well to form a batter.



 Deep fry spoonfuls of batter in hot oil until browned and crispy on the outside.


Drain on paper towels then eat still hot.


 Remember you have to take pictures for your blog and quickly put a few on a fancy plate.



My tama were more oddly shaped than the perfectly spherical tama pictures I've seen. I found the batter too thick (or too something anyway) to work with so I ended up with some funny shaped ones. They were delicious whatever their shape! Nicely sweet with a really awesome crunchy deep fried crispy outer layer. Inside the dough was soft and spongy. Very nice!

Thursday, July 23, 2015

Swaziland - Chicken with Swazi Sauce

Swaziland is a sovereign state in Southern Africa. This recipe is a braai (barbecue) sauce but we're going to use the sauce on some baked chicken instead.

Ingredients:

12 oz beer
1 cup tomato ketchup
1/2 cup honey
2 tablespoons lemon juice
1 teaspoon dried chilli flakes
1/2 tablespoon tabasco sauce
1/2 teaspoon salt
1/2 teaspoon pepper


 Put everything in a bowl and mix well.


 Add the chicken and cover. Leave overnight in the fridge.


 Place the chicken in an oven proof dish with some of the sauce.


 Bake at 200C for 30-40 minutes.



The sauce had a very beery flavour that went really well with the spicy ingredients in the sauce. I didn't think I'd like it since I'm not a fan of beer but I did. Leigh and Erin both ate the chicken but complained of the flavour being a bit weird. I was pleased the sauce had given the chicken such a strong taste because other overnight marinade attempts have been a bit feeble for us in the past. This would be a great recipe for a barbecue to go along with a cold beer - if you like that kind of thing :)

Wednesday, July 22, 2015

São Tomé and Príncipe - Sweet Potato Frittata

São Tomé and Príncipe is an island nation made up of two islands off the coast of Africa. For breakfast they often eat leftovers of the previous night's meal which could be the case with this sweet potato frittata.

Ingredients:

2 sweet potatoes
1onion
6 eggs
1/4 cup milk
Salt & pepper


Peel then dice the onion and sweet potatoes.


 Mix the eggs, milk, salt & pepper.



 Saute the onion until starting to go soft then add the sweet potato and saute some more until both are soft.



 Pour over the egg mixture and let cook until the bottom is browned and set.


Here my recipe said to put the pan in the oven but since our pan isn't oven-proof we had to do some nifty flipping with a dinner plate instead. It worked out fine so you can do either depending on what pan you use. Cook until the other side is set and browned then serve hot.



I really liked this. The seasoning is very subtle but the flavour of the sweet potato gives a lovely sweet taste to the frittata. I was impressed how easy it was to make, even with the flipping we did and how well it held together. Leigh and JD enjoyed it too but yet again Erin resisted it's charms! Me and JD both had a slice the next morning for breakfast too and it was just as nice cold, if not nicer. Lovely. :)

Tuesday, July 21, 2015

St Vincent and the Grenadines - Fry Bakes


St Vincent and the Grenadines is an island country in the Carribean. These fry bakes are also known as Johnny bakes which comes from them originally being called journey bakes because they were good to take with you when travelling. They can be stuffed with cheese or fish but today we're going to eat them plain with butter.

Ingredients:

4 cups flour
4 teaspoons baking powder
1 sachet yeast
1 1/2 cups water
1 teaspoon salt
1/4 cup shortening



 Put the flour, yeast, salt and baking powder into a bowl.


 Cut the shortening into small cubes and then rub it into the flour mix with your fingers.


 Until it looks like breadcrumbs like this.


 Add water and stir until you have a dough. I only used just over 1 cup of the water so add it a bit at a time just in case.


 Leave to rest for an hour covered with a cloth and when you come back to it it'll be slightly bigger. Cut the dough into 12 pieces and roll each piece into a small circle shape about 1/2 inch thick.


 Fry in some oil turning to make sure each side is browned.


 Drain on paper towels to get rid of extra oil.



These were great! They're really crumbly, almost like pastry rather than bread. Slightly salty and very soft inside. They're good to eat just as they are and even better with a bit of butter spread on top. We all had them with Erin's only complaint being that they had a slightly weird taste but that she loved the texture. I'd like to try them with a filling which is a distinct possibility since we have some leftover from tea. I like that they're easy to make and a nice alternative to a bread roll with a meal.