tag:blogger.com,1999:blog-87311646040244774312024-02-21T15:43:22.852+11:00FOODYSSEUSOdysseus, the greek warrior, travelled the known ancient world attempting to return home to Ithaca and his beautiful wife Penelope. His tale is told in Homer's 'Odyssey' from which comes the term for an epic journey. A Foodyssey is an epic gastronomical journey without having to leave the kitchen. It involves cooking a recipe from every sovereign state on the globe (according to wikipedia) and with this blog I attempt to document the journey in the homeric tradition.Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-8731164604024477431.post-28089607124598775632012-07-11T22:43:00.001+10:002012-07-12T10:04:28.178+10:00Brazil<div class="separator" style="clear: both; text-align: left;">
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Brasil or Brazil? I never really understood why English speaking countries insist on using the letter 'Z' while Brazilians use the letter 'S'. Most sources agree that 'Brasil' is correct in Portuguese, while 'Brazil' is correct in English. To test this theory I used Google translate, and lo and behold this turned out to be correct. It still seems an unnecessary distinction to make though. It is not as if we of the English speaking world lack the letter 'S', although "American English" speakers are known for using a 'Z' in place of an 'S' so perhaps I can blame them for this confusion. It appears not. After further digging, I found that the country was named after the Brazilwood tree, which in Portuguese, is called Pau-Brasil so I can see how the variation first arose. In fact, the correct Portuguese spelling was not actually settled on until 1945, when Brazil and Portugal met and determined that 'Brasil' would be the correct spelling in the Orthographic Vocabulary of Portuguese Language. So do I use 'Brasil', lest I attract the wrath of the Brazilian Academy of Letters (the institution charged with enforcing orthographic normality), because you don't' want to <i>foder</i> with those guys? Too hard...Brazil it is.<br /><br />Having traveled to Brazil, it became apparent that the cuisine is quite varied depending on the region, however one 'dish' is ubiquitous throughout the entire nation: caipirinha. This is undoubtedly the national drink of Brazil. Traditionaly this is made by taking a very generous amount of a Brazilian cane spirit called Cahcaça, and muddling with lime and raw sugar. It is ridiculously good and will get most people drunk enough to attempt the samba, inevitably leading to injury (at least it had that effect on me). Another culinary oddity was that Brazilians serve cake for breakfast...chocolate cake! Has <a href="http://www.youtube.com/watch?v=sRmN4KnfPxQ">Bill Cosby</a> been there? This isn't the only evidence of a sweet obsession. They snack on tubes of pure caramelised sugar called <i>doce de elite</i>. So do they eat anything with any nutritional value? Indeed they do my friend: Feijoada. Originally a Portugese dish, the Feijoada has become the national dish of Brazil. The name comes from the Portugese word for beans, with the suffix 'ada' (similar to the use in <i>limonada</i> for the English lemonade). Therfore a literal English translation would be bean-ade...sounds delicious doesn't it! The recipe was developed by slaves who were given the cuts of meat that their masters wouldn't eat - pigs ears, tails, and feet, which they would stew with black beans. Unfortunately in this case I have to side with the slavers and leave out the trimmings. Even so this was delicious.<br /><br /><b><u>Feijoada</u></b><br /><br /><b>Ingredients</b><br /><br />1kg of varied pork sausages (prefer smoked sausages e.g. chorizo)<br />400g of pork tenderloin<br />2 or 3 slices of bacon<br />1kg (2 cans) Black beans<br />Garlic<br />Diced onion <br />6 Bay leaves<br />Small red chillies (to taste)<br />Salt (to taste)<br />Olive oil<br /><br />Note: The measurements were very vague with this recipe so take some liberty with how much you use.<br /><br /><b>Directions</b><br /><br />Add beans, meat, salt, garlic chilli (if using) and bay leaves to a large pot. Cover with water and bring to the boil. Simmer for 2 hours.<br /><br />Separately, sauté onion and garlic in oil until softened and add to the pot. Cook for another 15 minutes.<br /><br />That's it! I think this is impossible to get this one wrong. You can use more or less meat, or indeed different meat including smoked or dried beef, different cuts of pork (of course the trimmings) etc. You can add more or less onion and or garlic. I feel that in Brazil, this is one of those recipes that everyone has a variation on, and no doubt Avó makes it best.</span><br />
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</div>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com2tag:blogger.com,1999:blog-8731164604024477431.post-43691447598854824232012-03-22T08:58:00.001+11:002012-03-23T09:50:54.234+11:00Botswana<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Once again I have neglected my blog. When people ask me what country I am up to they invariably laugh that I am still in the B's. In my defence, there are a LOT of nations beginning with B, including of course Botswana.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The land surface of Botswana is 70% covered by the Kalahari Desert. The people of this semi-arid savanna are, by necessity, an extremely resourceful people who make use of what the gods provide. For instance if the gods saw fit to gift an empty coke bottle to their chosen people, the Kalihari Bushmen would see not trash, but a grindstone, a musical instrument, or a paining tool. Such are the ways of these people. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">While the Bushmen of the Kalahari may be the most famous of the Botswana people, it is the 'Batswana' or 'Tswana' people that make up over 80% of the population, and for whom the country is named. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Prior to European rule, these people lived as herders and farmers in numerous different tribes. Like the rest of Africa however, this was destined to change. In 1885 the British established the 'Bechuanaland Protectorate' after appeals by King Khama III, chief of the Bamangwato, a large Batswana tribe, to provide support against his enemies. After surviving several assassination attempts by his own father Sekgoma, and ultimately defeating him in a war for the chieftainship, Khama wanted to hang on to his rule. With incursions coming from the Boers in the south, Ndebele from what is now Zimbabwe in the north, and German colonists in the west, Khama aligned himself with British colonial interests and secured British protection for his territories. The existence of modern day Botswana is largely due to the efforts of Khama, who went so far as to travel to England to petition against Cecil Rhodes himself, who wanted to make the protectorate a colony open to white settlement. Khama was successful, and ultimately the Republic of Botswana was established in 1966 after a period of British protectorship. Khama's lineage continues to rule modern Botswana, with his great-grandson Seretse Khama Ian Khama holding power since 2008.<br /><br />Economically, Botswana is one of the success stories in Africa. The nation has one of the fastest per capita growth rates in the world, and one of the highest levels of economic freedom in Africa. They also boast one of the least corrupt governments in Africa. Despite this economic success, Botswana is experiencing one of, if not the worst HIV/Aids epidemics in the world. Almost a quarter of 15-49 year olds are HIV positive, and I was astounded to discover that the life expectancy at birth has plummeted from 65 to 35!</span></div>
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With the frightening spectre of the HIV epidemic, and the optimism of economic prosperity, the people of Botswana must be experiencing such a unique, and at times contradictory way of life that western stereotypes of Africa fail to comprehend. The BBC and HBO recently sought to dispel the common African stereotype with their comedy/ drama series, 'The No. 1 Ladies' Detective Agency'. This was the first major television or film production to be set and filmed in Botswana ('The Gods Must Be Crazy, while set in Botswana, was filmed in South Africa), and according to producers, the show attempts to present a modern, relatively prosperous African nation to a large audience, and do justice to the people of Botswana. While I am yet to see the show, I certainly intend on seeing what is hopefully an accurate (albeit comedic) portrayal of life in a southern African city.</div>
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Botswanan, like other southern African cuisine, is known as 'Rainbow Cuisine' as it adopts many cultural influences from Europe and Asia. Thankfully this meant I could find the required ingredients in my local supermarket. I was sceptical about finding a supply of Mopane worm, a popular delicacy cooked in hot ashes. Interestingly though, the watermelon is thought to have originated in Botswana; a fact I discovered after already preparing this supposed Botswanan version of groundnut stew. The groundnut (which comes from west Africa) is replaced here by the peanut (native to Peru) so I am hopeful that this dish falls under the banner of Botswanan rainbow cuisine and I can move on the the next B on the list.<br />
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<u><b>(Botswanan) Groundnut Stew</b></u></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b><br /><br />500g Diced Chicken breast<br />1 Tbsp Vegetable oil <br />1 Onion, chopped. <br />1 Green capsicum, chopped </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Cup Water <br />1/2 Cup Peanut butter <br />1 Can Tomato paste <br />1 Tsp Grated fresh ginger root <br />2 Tbsp brown sugar <br />Pinch of ground red pepper <br /><br /><b>Directions</b><br /><br />In a bowl, combine the sugar, red pepper, ginger, peanut butter, and tomato paste. Slowly stir in the water, a small amount at a time, until the sauce is smooth. Set aside. <br /><br />Heat the oil in a large pot over medium heat. Add the chopped onion, cooking 5-7 minutes until onion is translucent. Add cut-up chicken and capsicum. Cook until the chicken and the onion are browned.<br /><br />Pour in the peanut sauce and stir well. Cover the pot simmer for 1 hour, stirring occasionally. <br /><br />To serve, spoon stew over rice balls (cooked white rice that is mashed and formed into balls), or on a bed of white rice.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This very simple dish was surprisingly delicious and was served with sautéed spinach leaves (to substitute native African greens).</span></div>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com0tag:blogger.com,1999:blog-8731164604024477431.post-78433782394628805952011-12-14T20:36:00.001+11:002012-01-21T19:35:56.250+11:00Bosnia & Herzegovina<div class="separator" style="clear: both; text-align: left;">
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I have just come back from the Christmas break, and while Foodysseus may have been ignored for the better part of a month, I have certainly been busy sampling food, drink, and more food from around the world (unfortunately for the waistline, cheese was a major ingredient). So I am getting back into the swing of things with my second visit to the Balkans. This region is fast becoming a favourite of mine and Bosnia and Herzigovina has served up a treat.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I know little of B & H and much of what I do comes from growing up during the Bosnian wars of the 1990s. As a 10 year old, you don't pay much attention to wars happening on the other side of the world, so I am still not entirely sure about who was fighting who and why. Still, upon hearing the name Bosnia and Herzegovina, I recall images of shelled streets, muddy refugees, and mass graves (it also conjures images of Eva Herzigova in a wonder bra so it's not all bad). Even before the wars of the 1990's, B & H had a tumultuous history. The nation was once part of the Illyrian, Roman, Byzantine, Ottoman, and Austro-Hungarian Empires before becoming part of the Kingdom of Serbia. In 1914, Sarajevo, the capital city of B & H, was the location of the assassination of the Austro-Hungarian heir, the Archduke Franz Ferdinand. This event, in simple terms, is seen as the trigger that began World War I.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Essentially, the Austro-Hungarians were unhappy about their heir presumptive being blown up, and issued a letter to the Kingdom of Serbia (later Yugoslavia) with a number of demands. The Serbs were not cowed and mobilised their armies with the support of the Russians. The Austro-Hungarians then declared war which set off a domino effect of treaties. The Triple Alliance brought Germany and Italy into the fray for Austro-Hungary, while the Triple Entente dragged Britain and France in for the Russians.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After the wars, the region was part of communist Yugoslavia, and didn't gain independence until 1992. This was followed by 3 years of the confusing Balkan wars of my childhood memory. Since the end of the conflict B & H has seen a resurgence in tourism. There are some beautiful natural and architectural sites, world class ski fields (Sarajevo hosted the 1984 winter olympics), as well as the vibrant city of Sarajevo itself which has earned the nickname of 'Jerusalem of Europe' for it's multiculturalism. In fact the Virgin Mary herself is a frequent visitor to the B & H town of Medjugorje, appearing to six local Catholics at a set time every month, and sparking a pilgrimage of over 30 million people since 1981. Visitors often experience visions such as the sun spinning in the sky or changing colors and figures such as hearts and crosses around the sun. Now I don't want to discredit the believers, but someone should be checking which kind of mushrooms they are serving in their goulash.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Speaking of food (segue five!) this recipe was a winner. The cevapi (cha-vah-pee) is considered the national dish of B & H, and is a type of kebab with grilled mince meat. It is often served with Kajmak, a popular Bosnian cheese spread, and Avjar, an eggplant and capsicum relish.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><u>Ćevapi</u></b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">500g Lean ground beef</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">500g Lean ground lamb </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Yellow onion, finely chopped</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 Large cloves garlic, diced</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4-5 Sprigs finally chopped parsley</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 Cup Hot water</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 Tsp Baking soda</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt and Pepper to taste</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mix the meat, onion, garlic, and parsley in a bowl with the salt and pepper.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add the baking soda to the water and then gently combine with the meat. It should remain course and loosely packed.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Put the meat mixture back in the fridge and let it sit for at least 2 hours, or overnight if possible. Once the meat has tenderised, pick of into little sausages about the size of a thumb. Cook under a grill until they are a deep brown colour.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><u>Kajmak</u></b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 Sticks salted butter (one stick is 1/4 pound or about 115g)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 Tbsp Ricotta cheese</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">250g (approx) Cream cheese</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Soften the butter and cream cheese, then beat with electric mixer. Add the sour cream and ricotta to the butter and beat it until it’s creamy. Salt, hot sauce or paprika may be added if </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><u>Ajvar</u></b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Large eggplants</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6 Red Capsicum</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Sweet onion (brushed in oil)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2-3 Cloves garlic</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Juice of 1 lemon</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt and black pepper</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 Cup Olive oil</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Note: Parsley, basil, or chilli flakes can be added as a variation</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Roast eggplant and onion at 250 c for about 30 min, turning until skin blackens and blisters. Once roasted, put in a bowl and cover with cling wrap to let steam and loosen the skins. Peel off the skin and discard, along with the seeds.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add all ingredients to a food processor and blend to desired consistency.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Wrap the Cevapi in pita bread and add the Ajvar and Kajmak, along with chopped red onion and desired salads.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVCh00v-2oSalxnT8nSsb_f8tGTbn8eo4UxZjPe_4Li01zkQDQQvTX9BLl4Jm8sbZg-BnVvCYC67zXZyVcdO__jtflc669KYDMsxUc8DtFr_WmAA22bQgAICLdaOCz1qVsCO8_2I-Jsg/s1600/P1050388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVCh00v-2oSalxnT8nSsb_f8tGTbn8eo4UxZjPe_4Li01zkQDQQvTX9BLl4Jm8sbZg-BnVvCYC67zXZyVcdO__jtflc669KYDMsxUc8DtFr_WmAA22bQgAICLdaOCz1qVsCO8_2I-Jsg/s320/P1050388.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Apologies for the less than stellar photography.</span></div>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com2tag:blogger.com,1999:blog-8731164604024477431.post-39201795032688100692011-11-26T08:10:00.001+11:002011-12-13T21:26:35.917+11:00Bolivia<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiznMLdHQ8GsJcK8k9XPwORfEKdPV1A7Y_ONzYKpxLH9PreLadr0Z7qZTtePC9npBwr4-HGWDvbubENEYcojxraSXEpU4Y-DZDJ0bjwxUiIiV4ZmhSk34PqLAp21xHfv3wXTJnNBDj-Q/s1600/bolivia.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiznMLdHQ8GsJcK8k9XPwORfEKdPV1A7Y_ONzYKpxLH9PreLadr0Z7qZTtePC9npBwr4-HGWDvbubENEYcojxraSXEpU4Y-DZDJ0bjwxUiIiV4ZmhSk34PqLAp21xHfv3wXTJnNBDj-Q/s320/bolivia.gif" width="297" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bolivia is a landlocked country smack bang in the middle of South America. It is the poorest nation on the continent, but it attracts thousands of thrill-seeking young backpackers each year. Backpackers to Bolivia are recognised by their alpaca beanie with earflaps, they take cocaine with prisoners in San Pedro prison, and they enjoy such activities as mountain biking the 'death road' in La Paz, and setting-off explosives in the silver mines of Potosi (compare backpackers to Australia who are recognised by their 3rd degree sunburn, they drink in English/ Irish pubs, and they enjoy such activities as a climbing the harbour bridge and patting kangaroos). As you can imagine, Bolivia is a Mecca for a different type of tourist.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Unfortunately for me, the first time I attempted to enter Bolivia I discovered that my passport was missing. Of course I immediately blamed the earless noseless Peruvian man that I had run into during Fiesta de la Virgen de la Candelaria: an 18 day festival that involves legions of 'diablos' dancing and drumming their way through the streets of Puno 24 hours a day. The reality of the situation was far less sinister - I had left my passport on a boat. The moral of the story: Don't judge a book by it's cover (or lack thereof). I eventually did make it to Bolivia, but much to my dismay (and no doubt my parents delight) I didn't have time to visit San Pedro prison, mountain bike the death road, or set off dynamite in Potosi. It was difficult to get a grasp on the Bolivian people being there for such a short time, but one thing I noticed is that the South American revolutionary spirit is still alive and well in modern Bolivians.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bolivia is in fact </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">named after the South American <i>Libertadores,</i> Simon Bolivar, who led revolutions against the Spanish right across the continent. Further to this, Bolivians have a deep love of Ernesto 'Che' Guevara, another well known revolutionary (although ironically it was the Bolivian army who assassinated him on orders from the CIA). They say a picture is worth a thousand words, so rather than struggling to articulate the Bolivian guerilla psyche, I will show you a statue that is proudly displayed in the centre of a Bolivian town we stopped at. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-RAHern7sLvyBWZeb2aYnz2ttmfekAE9c036YA6-m2IMy826n3vxpdEbn-KOqKm-JxbEDHzzCHF1jhrn_7BxiVkJCKYnHyve-Ke9jRnamFKPX2zhcvgVpDoqFVaIu5WeeS89dlyveg/s1600/P1020478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-RAHern7sLvyBWZeb2aYnz2ttmfekAE9c036YA6-m2IMy826n3vxpdEbn-KOqKm-JxbEDHzzCHF1jhrn_7BxiVkJCKYnHyve-Ke9jRnamFKPX2zhcvgVpDoqFVaIu5WeeS89dlyveg/s320/P1020478.JPG" width="240" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">That is a Bolivian freedom fighter guzzling blood from the heart of a slain Spanish soldier. Of the aforementioned backpackers, you will not be surprised to hear that very few of them are Spanish. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It is not just the revolutionaries that have a taste for human flesh. I read an article recently that described a Bolivian man committing suicide by throwing himself to a school of hungry pirañas. We were told that the flesh eating fish are harmless to humans (this was while fishing for them with chunks of raw beef in neck deep water). Turns out our local guide was wrong!</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Thankfully the cuisine that is more commonly presented on Bolivian tables is far less gruesome, and infinitely more delicious. I cooked this meal when my other half was away and it is the perfect bachelor feast.</span></div>
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<b><u><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Silpancho</span></u></b></div>
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Cup White rice</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 Waxy variety potatoes</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Green capsicum, diced</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 Red onion, diced</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Tomato, diced</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tsp Vinegar</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">500g ground beef</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 Cup Breadcrumbs</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 Jalapenos</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">16 quilquina leaves (substitute with coriander)</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 20px;">Boil potatoes for 5-10 minutes until cooked half way through. At the same time cook rice as you normally would.</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 20px;">Massage reasonable amount of salt and pepper into beef with hands. Separate ground beef into 4 balls. Put the breadcrumbs in a pile on cutting board. Flatten each ball and press both sides into ground beef. Roll with a rolling pin on top of breadcrumbs sprinkled with more fresh pepper. Flip over beef patty and roll again. Continue rolling and flipping until the beef is the thinness of a crepe.</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 20px;">Drain potatoes, then slice into 1/4 inch rounds. Sauté in batches (without touching) on medium - high with 1 Tbsp oil. Cool on paper towels.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 20px;">Cook beef patties in turn, and stack on a fresh plate when cooked. At the same time, fry four eggs and leave yolk runny. </span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 20px;">For the final topping combine diced onion, tomato, and capsicum, and dress in equal parts oil and vinegar, salted generously.</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif; line-height: 20px;">On each plate, put a scoop of rice in the center. Decorate the rim with five potatoes spaced evenly. Put the beef on top of the rice - the potatoes should be poking out from underneath. Put egg on top of beef, and the the colorful salad on top of the egg. Garnish with quilquina leaves or coriander and serve with hot sauce.</span></div>
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</span>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com0tag:blogger.com,1999:blog-8731164604024477431.post-79957614017201669802011-10-21T15:39:00.004+11:002011-12-10T18:05:28.537+11:00Bhutan<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnln9sk0JfWyGjcRx3MKq96kkx-N9wi4dg0fXbx3Sne5JpdEFFdlstvunK7aTOv-SPLa-_FshExIob6WMAzFiq5SpwLl83Sinm0K0fcMu9nrrvMSxHZmQwBY-_ZhzKqZpxLMx-DD248w/s1600/Bhutan.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnln9sk0JfWyGjcRx3MKq96kkx-N9wi4dg0fXbx3Sne5JpdEFFdlstvunK7aTOv-SPLa-_FshExIob6WMAzFiq5SpwLl83Sinm0K0fcMu9nrrvMSxHZmQwBY-_ZhzKqZpxLMx-DD248w/s1600/Bhutan.png" /><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">There is a saying in Bhutan: "If it does not make you sweat, then why bother to eat?" This brought me much joy when I read it, and much chagrin to my long suffering wife who is not as enthusiastic about chilli as I am. While I am not yet ready to go up against the brute power of the Ghost Chili, Naga Viper Pepper, Guatamalan Insano Pepper, or Infinity Chili (three of these are actual chillis) I am finding myself getting rather addicted. I have read that the capsaicin in chili tricks the body into thinking it is being burnt, which then triggers pain receptors in the mouth that fire off signals to the brain. The brain then releases endorphins which act as natural painkillers and produce a physical rush which the body subsequently craves.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For me the dependance began as a young kid. My siblings and cousins used to challenge each other to eat some of the most feared condiment in the fridge: 'Al's Hellfire Chutney'. To a ten-year old, this was the ultimate in derring-do, as Al, a close friend of the family, clearly had a sick desire to inflict pain on his friends by handing out bottles of the home-made magma every Christmas. I once made the mistake of using foul language within earshot of my mother, and instead of soap, she washed my mouth out with chutney. While the method might seem unorthodox, it was certainly effective: you won't find any F-bombs on this blog. Little did I know that from such a young age I was already producing the aforementioned rush, which would lead to cravings, and let's face it, a few overdoses that were greatly regretted at about 9:30 the following morning.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cuisine aside, Bhutan is one of the last really mysterious nations left in the "Far East". This is in part due to the restrictions on tourism in Bhutan. In order to preserve the cultural identity and minimise environmental impact, the government of Bhutan regulates the number (and quality) of tourists allowed to visit the country. Bhutan is one of the only countries in the world to recognise Buddhism as a state religion (the other being Cambodia), and their culture is steeped in the Buddhist tradition. One of the most recognisable structures in Bhutan is unsurprisingly a buddhist temple called <em>Paro Taktsang</em> or 'the Tiger's Nest'. Legend has it that a great tantric teacher, Guru Padmasambhava, flew to the location of the temple on the back of the wife of a Tibetan Emperor, whom he had turned into a winged tigress. There is nothing not to like about that legend. In fact I hope Disney-Pixar are reading this entry because that would make a killer movie plot.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Anyway you could probably have guessed from the above discourse that I am going to cook with chilli. Unlike the rest of the world, who generally use chilli as a spice or seasoning, the Bhutanese use it as a vegetable. One of the following recipes, <i>Ema Datshi </i>is true to this principle. This is<i> </i>a dish that no Bhutanese meal would be complete without, and literally translates to <i>Chilli Cheese. </i>As mentioned (complained about) in earlier posts, I do not live in the most cosmopolitan area of Australia, so again one of the ingredients was a little difficult to source: yak cheese (go figure). Anyway after much google searching I stumbled upon the <a href="http://www.australiabhutan.org.bt/">Australia Bhutan Friendship Assoc.</a> which gave the best substitution for this particular recipe as a 50-50 mix of kraft singles and feta cheese.</span></div>
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<b><u><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ema Datshi (Chilli Cheese)</span></u></b></div>
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Big hot fresh chilli peppers (I used jalapeño)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Yak Cheese (see substitute above)</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp Butter</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt (to taste - traditionally this is a salty dish)</span></div>
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions</span></b></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Wash chilli and split lengthways.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Melt butter in a pan, then add chilli, water and salt. Bring to the boil for a few minutes until chilli softens.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add cheese until you have a gooey sauce (if using above substitution add kraft singles first then feta).</span></div>
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<b><u><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Phaksha Pa</span></u></b></div>
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span id="internal-source-marker_0.7489275336265564" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Onion, diced</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">About 1 inch Fresh ginger root, grated</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 Tsp Salt</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">150g Dried pork (I used chinese pork sausage)</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Fresh green chili pepper</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-weight: bold; white-space: pre-wrap;">Directions</span> </div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cook the bok choy in a saucepan of boiling water until tender, about 5 minutes. Drain.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Meanwhile, melt the butter in a large saucepan. Add the pork shoulder, onion, daikon, water, chili powder, and salt and simmer over low heat until the pork is just tender, about 1 hour and 25 minutes.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add the ginger, bok choy, dried pork, and chili pepper to the stew and simmer over low heat until heated through, 5 to 10 minutes.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Serve with red rice.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This recipe is dedicated to my wife, who bravely ate a full serve of Ema Datshi, and even pretended to like it.</span></span></div>
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</div>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com1tag:blogger.com,1999:blog-8731164604024477431.post-5371076614653258882011-10-14T15:05:00.001+11:002011-10-14T17:02:28.147+11:00Benin<div class="separator" style="clear: both; text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvDhbejEG5kUUVpT7BPkNiBcr8urVC6soSgyFNUpkwusjNllDq9F392ryNkvyCbcr_MnUVbhaNKpSdHkmgFb53HkzgG_SqxNR8Uzhn1tcRtuobmp_dwQ8OBiNJK7MyS0vGoIUYE4-jw/s1600/Flag_of_the_Benin_Empire.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="113" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvDhbejEG5kUUVpT7BPkNiBcr8urVC6soSgyFNUpkwusjNllDq9F392ryNkvyCbcr_MnUVbhaNKpSdHkmgFb53HkzgG_SqxNR8Uzhn1tcRtuobmp_dwQ8OBiNJK7MyS0vGoIUYE4-jw/s200/Flag_of_the_Benin_Empire.jpg" width="200" /></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The first thing I am told about Benin on Wikipedia is that it is not to be confused with the Kingdom of Benin, which is an unrelated pre-colonial African state in what is now Nigeria. This is disappointing because the Kingdom of Benin, as you can see here, has possibly the greatest flag in vexillological history.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The nation of Benin actually takes it's name from the Bay of Benin, which in turn is named after the aforementioned Kingdom. Although the flag of the modern Benin is not quite as threatening as its former namesake, there is still a very interesting military history to the Republic of Benin.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Benin (when still known as the Kingdom of Dahomey) was infamous for it's fierce all-female military regiment, known as the Dahomey Amazons. I found this slightly ironic given the unfortunate outline Benin displays on a map. These Amazons were highly trained warriors who were feared for their prowess in battle, and if captured, an enemy could expect his or her head to be removed and ears sent as a gift to the king (death by snoo snoo sounds like a much better way to go). The great Harry Flashman barely escaped with his life after his encounter with these ladies (although the same could be said for most of his feminine encounters). Their success in battle afforded the Amazons a semi-sacred status in the Vodun religious beliefs. This is still a significant religion in Benin, and was transported via captured Beninese slaves (among others) to the New World, which later evolved into the well known Voodoo practices where females are still feared and/or venerated.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The modern history of Benin also has some colourful characters, none more so than Mathieu 'the Chameleon' Kerekou. This guy, while he may have been a little nuts, was undoubtedly a political genius and knew how to survive. He first took power in a military coup in 1972 and ruled as a Marxist-Leninist 'Peoples Republic'. In the 90s, with Benin transitioning to a democracy, Kerekou lost power. His solution: beg forgiveness for the failings of his regime and get re-elected for another 10 years. During this time he converted to Islam, changed his name to Ahmed (allegedly to gain military support from Libya) then became a born again Christian and changed his name back. He certainly earned the nickname 'Chameleon.'</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Before the rise of the Chameleon, Benin was part of French West Africa, and was then known as French Dahomey. This period had a significant influence on the cuisine of modern Benin. Benin cuisine is apparently known in Africa for it's exotic and flavourful dishes. I used this clearly french inspired dish as an entree for a dinner party with friends as it looked particularly easy and tasty. It wasn't bad but to be honest it could have been a bit more flavourful. In fairness to the recipe though, I was again stifled by the lack of fresh seafood and had to resort to pre-packaged crab meat.</span><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u>Crabe Béninoise (Beninese Crab)</u></span></b></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; white-space: pre-wrap;">2 large eggs</span></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; white-space: pre-wrap;">200g chopped onions</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 garlic cloves, finely chopped</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; white-space: pre-wrap;">Beat the eggs until light then stir-in the crab meat, onions, tomatoes, garlic, chilies, half the breadcrumbs (or gari) and season with the salt and pepper. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; white-space: pre-wrap;">Spoon into 6 washed crab shells (or 6 small gratin dishes) and sprinkle evenly with the remaining breadcrumbs or gari.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br /></span></span></div>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com0tag:blogger.com,1999:blog-8731164604024477431.post-60805623318088861032011-09-15T09:26:00.000+10:002011-09-15T09:26:18.096+10:00Belize<br />
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<span style="font-family: Arial, Helvetica, sans-serif;">"There must be something wild and wonderful in a country such as this, and we're the men to find out!" This quote from Arthur Conan Doyle's <em>The Lost World</em> described the picturesque Central American nation so well that it inspired the naming of Belize's highest peak: Doyle's Delight. Belize is wedged between Mexico and Guatemala on the Caribbean coast, and looks like a spectacularly beautiful place to visit. I discovered many amazing natural and cultural wonders while trolling through wikipedia for info, and while I don't want to sound like a lonely planet travel guide, I thought I would spruik a few of these here (hopefully my wife reads this and decides Belize should be high on the list of places to see).</span><br />
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<span style="font-family: Arial;">One of the more famous of the many wonders found in Belize is the Great Blue Hole: a large underwater sinkhole in the centre of Lighthouse Reef off Belize City (it is very unoriginal how Central Americans name their cities). The hole has been described as one of the top ten diving sites in the world and looking at the picture below, it is easy to see why. It seems that one of the main attractions awaiting scuba divers in the Great Blue Hole is the plethora of sharks of varying species. YIKES!</span></div>
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<span style="font-family: Arial;">Another natural wonder is the national bird of Belize. Of course I understand that bird watching isn't for everyone; hiding silently in a tree in your old scout uniform in search of the Great Tit (which just so happens to roost outside your neighbours bedroom window) is not how I would choose to spend my spare time. That said, I would gladly spend a day adventuring through the virgin jungle of Belize in search of the magnificent Keel-Billed Toucan.</span></div>
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<span class="Apple-style-span" style="font-family: Arial;">Belize also boasts a rich cultural history, having once been part of the vast Mayan empire of Central and South America. The Caana temple in the Caracol ruins is still the tallest man-made structure in the country. According to the Maya (well the Hollywood interpretation at least) I have only until 2012 to complete my food odyssey, so I had best get a wriggle on.</span><br />
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<span class="Apple-style-span" style="font-family: Arial;">With the colonisation of the Americas, Belize was first unsuccessfully settled by Spanish, and then by English and Scottish buccaneers known as Baymen, and eventually Belize was declared a colony of the British Empire.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It is this mixture of Pre-Columbian Maya culture, and the European influences from Britain and Spain that give Belize it's cuisine. I have tried to find and prepare a dish that represents both of these elements. Also, with the end of days looming I was strapped for time, so I wanted a dish that was fast, light, and easy. Of course no self respecting Caribbean resident would eat anything without beans in it, and this Belizian favourite, Garnache, ticked all the boxes.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;"><u><b>Garnache</b></u></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b>Ingredients</b></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;">Corn or flour tortilla (enough for 2 or 3 each)</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;">Enough of the following fillings for the number of tortillas:</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;">Re-fried beans</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;">Shredded Cabbage</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;">Shredded Carrot</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;">Queso fresco (I had to substitute for Ricotta)</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;">White vinegar</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;">Sea salt</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;">Lime wedge</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b>Directions</b></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Heat some re-fried beans in a sauce pot over low heat.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Grill both sides of the tortilla in an oiled pan until crispy and brown.</span><br /><span class="Apple-style-span" style="white-space: pre-wrap;"></span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Spread the re-fried beans over the tortilla. Fill with cabbage, carrot, and cheese.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;">Season with salt and vinegar and serve with a wedge of lime.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;">TOO EASY!</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimc6xXjJhs8-5Fi2MSky8mLmf28uleCoBdIz_yTQqN9lq390ne3I685vRoVTRADWxgyJEUMJiVMi3bYi5Nv1M-lebPTRfTnWN1E8fm-XsEswf-D1DmWLxe_ZMDa18be3066sZiQgI-Jw/s1600/P1050320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimc6xXjJhs8-5Fi2MSky8mLmf28uleCoBdIz_yTQqN9lq390ne3I685vRoVTRADWxgyJEUMJiVMi3bYi5Nv1M-lebPTRfTnWN1E8fm-XsEswf-D1DmWLxe_ZMDa18be3066sZiQgI-Jw/s320/P1050320.JPG" width="320" /></a></span></div>
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<span class="Apple-style-span" style="font-family: sans-serif; font-size: 13px; line-height: 19px;"></span>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com4tag:blogger.com,1999:blog-8731164604024477431.post-5728420460994951232011-08-07T12:22:00.004+10:002011-08-08T09:19:19.302+10:00Belgium<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfGAKZzQwXMLdHLUquDncBmjKuYZI7Kz_aohsVpUmdGbraecP8NbQGdZDyQZqx-oVehseETlcK1cghxO7TN4OQVAHhj_r6KenNwmbf2WqZvXrczBmUHklredspxLDsrIk9l5UEZOHWXA/s1600/belgium.gif" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfGAKZzQwXMLdHLUquDncBmjKuYZI7Kz_aohsVpUmdGbraecP8NbQGdZDyQZqx-oVehseETlcK1cghxO7TN4OQVAHhj_r6KenNwmbf2WqZvXrczBmUHklredspxLDsrIk9l5UEZOHWXA/s320/belgium.gif" t$="true" width="297" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When anyone thinks of Belgium they always think of one thing: Jean-Claude Camille François Van Varenberg, more commonly known as Jean-Claude Van Damme. As this blog is about food, I will not digress with a compare and contrast analysis of <em>Universal Soldier </em>and <em>Bloodsport</em>. Besides, everyone knows that the scene in <em>Hard Target </em>where he punches a snake then bites off its rattle is one of the greatest movie moments of our time (<a href="http://www.youtube.com/watch?v=AO2gBezgKrE">watch it</a>). An interesting fact that some people may not know is that JCVD's father was an accountant and owned a flower shop. As an accountant with a food blog, this gives me hope that my future progeny may also possess awesome kickboxing and snake punching prowess.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A commonly known Van Damme fact is that his nickname is 'The Muscles From Brussels". This is clever because he is from Brussels, has muscles, and it rhymes. I have since found out that mussels are one of the most popular culinary delights in Belgium, which makes this nickname clever on a whole other level: there are just so many layers to this guy (like an onion).</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Of course there is much more to Belgium than Jean-Claude, for instance the Antwerp Diamond Exchange, reigning Australian Open tennis champ "Aussie Kim" Clijsters, beer, the Flemish. I always wondered who the Flemish people were and have now discovered that 'Flemings' are the dutch speaking inhabitants of Belgium (as opposed to the french speaking Walloons). Wikipedia also states that Australia has the third largest Flemish population in the world, however this seems at odds with the very definition of a Fleming. Nevertheless Wikipedia can't be wrong so I am happy repeating the fact as gospel.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You would think that living close to the ocean would mean that fresh seafood is plentiful and easy to come by. Not so for fresh mussels (our large Flemish population must be very disappointed with this). In the end I settled for frozen New Zealand green-lipped mussels which turned out to be delicious. Main ingredient sorted, I then turned to the condiment: like many of my generation, I first learned about the Europeans love of mayonnaise on chips (aka fries or frites) from Vincent Vega in Pulp Fiction (he was referring to the Dutch but close enough). Until now I had never tried this continental delight, but I can say that although undoubtedly unhealthy, it tastes brilliant especially accompanied by the seasoned and quite saucy mussels. Also, I am getting better at deep frying and my chips tasted great as well.</span><br />
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<b><u><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Moules Frites (Mussels and Fries)</span></u></b><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b><br />
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<div align="left"><span style="font-family: Arial, Helvetica, sans-serif;">Vegetable oil, for deep-frying<br />
750g Potatoes, peeled, cut into chips<br />
20g Butter<br />
1 Tbsp Olive oil<br />
1 Brown onion, diced</span></div><div align="left"><span style="font-family: Arial, Helvetica, sans-serif;">1 Garlic clove, crushed<br />
1 Long red chili, finely chopped<br />
1 Cup White wine<br />
300ml Thickened cream<br />
1kg Mussels, cleaned & de-bearded<br />
¼ Cup Parsley leaves roughly chopped</span></div><div align="left"><span style="font-family: Arial, Helvetica, sans-serif;">1 Cup Whole egg mayonnaise</span></div><div align="left"><span style="font-family: Arial, Helvetica, sans-serif;">750g Potatoes, cut into chips</span></div><div align="left"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div align="left"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Directions</b></span></div><div align="left"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div align="left"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 200C. Pour vegetable oil into a saucepan until half full and put over medium-high heat. When hot add one-third of the chips and deep-fry for 5 minutes or until golden. Remove with a slotted spoon and transfer to a baking tray. Deep-fry remaining portions. Transfer tray to oven.</span></div><div align="left"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div align="left"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, heat butter and oil in a large, deep saucepan over medium heat. When butter has melted add onion and cook for 3 minutes or until soft. Add garlic and chili and cook for 1 minute. Pour wine and cream into saucepan. Stir until well combined and bring to the boil. </span></div><div align="left"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div align="left"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add mussels and cover saucepan. Cook for 5 minutes or until mussels are heated through. Serve mussels immediately, drizzled with sauce and sprinkled with parsley, with chips and mayonnaise on the side.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXz5LJCKoiy3IajrjeQVj4sz-yXmV2w0ZFObbncH-CWwGN2MK6qKKbCa8TZASBrkwb59S_CPazyjs3s3hAug38s2_QyK9O60gjE6NsHIQTm0vTB5JD9kIMqi4XjSTe_q76V2wZ5QCyfQ/s1600/P1050275.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXz5LJCKoiy3IajrjeQVj4sz-yXmV2w0ZFObbncH-CWwGN2MK6qKKbCa8TZASBrkwb59S_CPazyjs3s3hAug38s2_QyK9O60gjE6NsHIQTm0vTB5JD9kIMqi4XjSTe_q76V2wZ5QCyfQ/s320/P1050275.jpg" width="240" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com4tag:blogger.com,1999:blog-8731164604024477431.post-34514004411205714112011-07-30T11:02:00.000+10:002011-07-30T11:02:39.567+10:00Belarus<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaWJ0v_uzyjv5hyphenhyphenQBx99B4Tm1q6BFdFjvhsV99wpOjfu84T9w4epC3ETArReGb-qZS7ae6dd-skNr9PCZ2FHTLH7218xB5kAhnaGFnccsv_W16-vZZpdMTdUIhPpxeGI8h8NLjpYuZ2w/s1600/belarus.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaWJ0v_uzyjv5hyphenhyphenQBx99B4Tm1q6BFdFjvhsV99wpOjfu84T9w4epC3ETArReGb-qZS7ae6dd-skNr9PCZ2FHTLH7218xB5kAhnaGFnccsv_W16-vZZpdMTdUIhPpxeGI8h8NLjpYuZ2w/s320/belarus.gif" width="297" /></span></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We didn't learn much about Belarus growing up. During my childhood years it was a constituent republic of the Soviet Union, and was locked safely behind the Iron Curtain. For this, I am forgiving myself for having next to no knowledge of the country.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Many people in the West have heard of the 'Axis Of Evil' - an unholy trinity between Iraq, Iran and North Korea coined by George W Bush. Well it seems Condoleezza Rice went further, and included Belarus, Burma, Zimbabwe and Cuba to form the super bad ass 'Outposts Of Tyranny' (inset evil laugh here). I don't want to downplay any human rights abuse that may occur in these countries, but I get the feeling Bush and Rice have been reading too much fantasy fiction and/or listening to death metal. Then again, when Belarusian President Alexander Lukashenko sympathises with Adolf Hitler on national television, perhaps Ricey has a point. You may notice the President's name is very similar to the antagonist in the Millennium Trilogy: Alexander Zalachenko. Was Stieg trying to tell us something?</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Politics aside, Belarus and Cuba also belong to the esteemed group of nations that share their name with a well known cocktail. Cuba has the Cuba Libre and Belarus the White Russian. I don't believe the drink has any actual association with the culture of Belarus, however Belarus literally translates to 'White Russia'. So if not tia maria, vodka and milk, what do the Belarusians ingest?</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">During the Soviet years, Belarusian folk were scornfully known as </span><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">bulbashi</span><span class="Apple-style-span" style="font-style: normal;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> or 'potato eaters' for their seemingly insatiable desire for the tuber. There are over 300 recorded Belarusian potato based dishes according to wikipedia. I don't know where they are recorded though: I was unaware nations were in the habit of recording recipes, and if they are it would make my job much easier. As for proteins, meat was scarce for ordinary Belarusians and apart from pork, meat does not feature regularly in the alleged tome of Belarusian recipes. At one time Belarusians were known to serve up whole fried aurochs (the huge wild ancestor to domestic cattle). Now the most common meat dish is the 'finger stuffed sausage' made from raw pork mince stuffed by hand (or more precisely finger) into a pigs intestine. I have not tried to replicate this delightful dish, but have combined the Belarusian love of pork and potato to come up with...</span></span></i><br />
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<i><div style="background-color: transparent;"><span id="internal-source-marker_0.10344234271906316" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Belarusian Pork and Potato Pie (</span></span><span style="background-color: transparent; color: black; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Babka</span></span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">)</span></span></div><div style="background-color: transparent;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;"><u><br />
</u></span></span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Onion</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1.3kg High-starch potatoes (eg. </span></span><i><span class="Apple-style-span" style="font-style: normal;"><div style="background-color: transparent; display: inline !important;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Russet)</span></span></div></span></i></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 Tbsp Olive oil</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Onion, diced</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">250g Lean ground pork</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 Tsp Dried thyme</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 Tsp Salt</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">100g Mushrooms</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp Milk</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 Tbsp Sour cream</span></span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper to season</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions</span></span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Grease a cast iron or ceramic pot and preheat the oven to 180 degrees c.</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Roughly grate one of your onions and potatoes and place it in a large bowl as you go (prevent potatoes from oxidising).</span></span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Squeeze the potato-onion mixture over a sieve using your fists, letting the juice run into another bowl. Get the shreds nice and dry, and set it all aside.</span></span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Saute the diced onion in the oil over medium heat, then brown the ground pork before adding thyme and salt.</span></span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Slice the mushrooms and add them to the meat. Saute until the mushrooms start to release their juices. Deglaze the pan with one tablespoon of milk. Repeat.</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mix in half the sour cream and continue to heat the meat mixture to dry it a little. Taste for salt and pepper.</span></span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Decant the reserved potato liquid off of the settled potato starch and discard the liquid. Mix the starch and 1/2 tsp salt into the dried potato-onion shreds.<span class="Apple-style-span" style="white-space: normal;"> </span></span></span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: normal;"></span></span></span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Press 1/3 of the potato mixture into the bottom of the greased pan. Place the meat mixture on top of this base, leaving the outer 1″ bare all around. Press half of the remaining potato mixture around the sides of the meat filling, and them top the tart with all of the remaining potato (basically you want a meat filled potato crust pie).</span></span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Spread the remaining sour cream over the top of the tart. Bake for one hour.</span></span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serve with greens, salad, whole fried auroch, finger stuffed sausage and/or white russians.</span></span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="background-color: transparent;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;">The results were not overly delicious, I suspect reasonably unhealthy, and particularly unattractive to look at, but you can't win them all.</span></span></div><div style="background-color: transparent;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA3fNcbiSwjWoCg-H7OPYlwDaZ_AwEFHHElT01RTaJx_jgz8iTbs__3kVjTgqZEJPbi3SLGNbNz2ipmjjB-77glpBh8JbLnGF1gmfCpeiF8XNAlyouyHizp93hACl9ouJzcxLRMUVWgg/s1600/P1040909.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA3fNcbiSwjWoCg-H7OPYlwDaZ_AwEFHHElT01RTaJx_jgz8iTbs__3kVjTgqZEJPbi3SLGNbNz2ipmjjB-77glpBh8JbLnGF1gmfCpeiF8XNAlyouyHizp93hACl9ouJzcxLRMUVWgg/s320/P1040909.JPG" width="320" /></a></div><div style="background-color: transparent;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span></div></i>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com0tag:blogger.com,1999:blog-8731164604024477431.post-67383397109728710272011-07-16T13:04:00.000+10:002011-07-16T13:04:13.161+10:00Barbados<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ1kr4HvAYbEM5ZVx_rM3Q5hBkjGaIPU_FPbbZZb7t0c3hMQHKcxB14bRCFy3wVz0A771ZC3IJvCdwd0dVL5fvFQnEsFXq68oVlTFfSZhyphenhyphenTSePlpFIJuVEB-9LhFrlTCbi25UOvbj1ng/s1600/Barbados.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ1kr4HvAYbEM5ZVx_rM3Q5hBkjGaIPU_FPbbZZb7t0c3hMQHKcxB14bRCFy3wVz0A771ZC3IJvCdwd0dVL5fvFQnEsFXq68oVlTFfSZhyphenhyphenTSePlpFIJuVEB-9LhFrlTCbi25UOvbj1ng/s320/Barbados.gif" width="298" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">As it has turned out my predictions about the forming of new nations has turned out to be true (see <a href="http://foodysseus.blogspot.com/2011/07/bangladesh.html">previous post</a>). Thankfully for me it was not the </span></span><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Abkhazians who earned their self-autonomy, deserved as it no doubt is. It was in fact the South Sudanese who have formed the world's newest nation. Meanwhile I am still stumbling along in the B's so it will be some time before I get to taste their delicacies.</span></span></span></div></span><div style="text-align: justify;"><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For now, I return to the Caribbean to learn what I can about the nation of Barbados. The words: "Welcome to Barbados, have a nice day!" linger in my mind, and take it from me, these words do not conjure up images that you want to be thinking about while cooking.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Anyway as I was doing my shopping for this recipe I was graced with a sign - there on the shelf in front of me was a large bottle of Mount Gay rum, the spirit so closely associated with the island of Barbados (this wasn't a huge miracle given I was in a bottle shop). It also happened that I was to be joined in this meal by my sister Ali and her husband Dave, as well as my neighbours Scott and Kelly. This all resulted in the recipe perhaps not turning out as well a it could have, had I remained sober. And speaking of sober, it is an interesting irony that Mount Gay rum was originally owned by a man named John Sober, and was named after his friend and manager Sir John Gay Alleyne. I do not know whether John was a progenitor of the great West Indian cricketer, Sir Garfield Sobers: most likely not given they spell their names differently but I couldn't ignore the segue.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #222222; line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;">Many of the recipe's of Barbados call for the use of flying fish. Barbados used to be known as the 'Land of the Flying Fish' where it is the official national fish. It is becoming a recurring theme that the national fauna often ends up on the plate. I have seen flying fish before and they are astounding animals. Charles Darwin himself speculated on the origins, and the future evolution of the flying fish. I can't even imagine what he would have thought about them, they are amazing to watch fly. Needles to say, the flying fish was unavailable for this recipe, and contemplating this, the recipe suggested cod. Cod was also unavailable so I ended up using ling, which I think is a type of cod. Although the fish wasn't quite Bajan (shortened for of Barbadian) there was plenty of Mount Gay flowing, so the recipe still counts.</span></span></div><div><span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span></div><div><span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"><b><u>Bajan Flying Fish and Chips</u></b></span></span></div><div><span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"><b><u><br />
</u></b></span></span></div><div><span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"><b>Ingredients</b></span></span></div><div><span class="Apple-style-span" style="color: #222222;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></span></div><div><span class="Apple-style-span" style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"><div style="background-color: transparent; color: black; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span id="internal-source-marker_0.48030112916603684" style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 Large baking potatoes, peeled and sliced into long, thin strips</span><br />
<span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cold water</span><br />
<span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">12 flying fish, filleted (substitute cod or other meaty fish)</span><br />
<span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Juice of 5 limes</span><br />
<span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Salted water</span><br />
<span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Oil for frying</span></div><div style="background-color: transparent; color: black; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span></div><div style="background-color: transparent; color: black; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bajan Fish Seasoning:</span><br />
<span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">6 Spring onions</span><br />
<span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Clove garlic</span><br />
<span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Tsp Chopped hot pepper</span><br />
<span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 Tbsp Chopped celery</span><br />
<span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Tbsp Marjoram</span><br />
<span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 Tbsp Thyme</span><br />
<span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/4 Cup Chopped fresh parsley</span><br />
<span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 Tsp Salt</span></div><div style="background-color: transparent; color: black; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></div><div style="background-color: transparent; color: black; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><span class="Apple-style-span" style="white-space: pre-wrap;">Fish Batter:</span></div><div style="background-color: transparent; color: black; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span></div><div style="background-color: transparent; color: black; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="white-space: pre-wrap;"></span><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 eggs</span><br />
<span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 1/4 Cups Flour</span><br />
<span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Cup Milk</span><br />
<span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Cup Water</span><br />
<span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Tsp Baking powder</span><br />
<span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/2 Tsp White pepper</span></div><div style="background-color: transparent; color: black; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span></div><div style="background-color: transparent; color: black; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Breadcrumb mixture:</span></div><div style="background-color: transparent; color: black; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span></div><div style="background-color: transparent; color: black; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 Cups Breadcrumbs</span><br />
<span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 Cups Flour</span><br />
<span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pinch Salt</span><br />
<span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span></div><div style="background-color: transparent; color: black; font-family: Times; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions</b></span></span></div><div style="background-color: transparent; color: black; font-family: Times; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="background-color: transparent; color: black; font-family: Times; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b></b>Set potatoes in a bowl, cover with cold water, and let soak 30 minutes. Drain well and pat dry. </span></span></div><div style="background-color: transparent; color: black; font-family: Times; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="background-color: transparent; color: black; font-family: Times; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Soak fillets in lime juice and salted water for 5 minutes. Rinse fish with fresh water and pat dry. </span></span></div><div style="background-color: transparent; color: black; font-family: Times; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="background-color: transparent; color: black; font-family: Times; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">While the fish is soaking, make Bajan Fish Seasoning: Put all ingredients in a blender or food processor and pulse on and off until finely minced - about 30 to 45 seconds. </span></span><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Rub an ample amount of seasoning into the fish. </span></span></div><div style="background-color: transparent; color: black; font-family: Times; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="background-color: transparent; color: black; font-family: Times; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Stir together ingredients for fish batter in a shallow mixing bowl. </span></span></div><div style="background-color: transparent; color: black; font-family: Times; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="background-color: transparent; color: black; font-family: Times; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Combine ingredients for breadcrumbs mix on a shallow platter. </span></span></div><div style="background-color: transparent; color: black; font-family: Times; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="background-color: transparent; color: black; font-family: Times; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dip each seasoned fillet into the batter, then cover with the breadcrumbs mix. </span></span></div><div style="background-color: transparent; color: black; font-family: Times; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="background-color: transparent; color: black; font-family: Times; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pour oil into a heavy skillet to the depth of 1 inch and heat. Fry fillets about 5 minutes, turning once while cooking, until crispy and golden brown.</span></span></div><div style="background-color: transparent; color: black; font-family: Times; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="background-color: transparent; color: black; font-family: Times; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span><span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a second heavy skillet, pour oil to the depth of 3 inches and heat. Fry potatoes in 3 to 4 batches, about 2 minutes each, until golden brown. Let drain on paper towels.</span></span></div><div style="background-color: transparent; color: black; font-family: Times; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVUVII3-AIqphqOIJio2fr6P1loTktAE9PV3Bw7br6o9qXRyJO9By5zRd5nYOLeb-FWOnLan1t9u3UxfXBxfQ5GvuKlGFY67sWWwLMj3a54SF6Ks-m1zurkm2Mna_rGfqAzc2hhOu-A/s1600/P1040885.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkVUVII3-AIqphqOIJio2fr6P1loTktAE9PV3Bw7br6o9qXRyJO9By5zRd5nYOLeb-FWOnLan1t9u3UxfXBxfQ5GvuKlGFY67sWWwLMj3a54SF6Ks-m1zurkm2Mna_rGfqAzc2hhOu-A/s320/P1040885.jpg" width="240" /></a></div><div style="background-color: transparent; color: black; font-family: Times; line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div></span></span></div>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com0tag:blogger.com,1999:blog-8731164604024477431.post-70299788351206287722011-07-04T19:32:00.000+10:002011-07-04T19:32:18.148+10:00Bangladesh<div class="separator" style="clear: both; text-align: left;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIxQARLfM7-lIuVTOoi5vXvact8_EXKrtvmm_-OiAVJI8ewDG6lBqjm7rC0ohgZItuKsxJ3Q_VDQQfAMSwX5uyR1I4v07JPPT12ewcVj0jjtFrtjm8hmcjWp7mW0HQ1Eas_zOlR4Cqow/s1600/Bangladesh.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIxQARLfM7-lIuVTOoi5vXvact8_EXKrtvmm_-OiAVJI8ewDG6lBqjm7rC0ohgZItuKsxJ3Q_VDQQfAMSwX5uyR1I4v07JPPT12ewcVj0jjtFrtjm8hmcjWp7mW0HQ1Eas_zOlR4Cqow/s320/Bangladesh.gif" width="298" /></span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><div style="text-align: justify;">I have learned three things since starting this blog:</div></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. It is surprisingly easy for me to become obsessed with page views. After seeing a significant spike recently I thought there must be some people out there genuinely interested in what I was writing. It was a drug and I needed more. I started indexing my blog, and posting on foodie sites. Then reality hit like a Naltrexone shot. A large majority of the traffic was coming from google images, and the picture they were viewing wasn't even one of my own, but an image I copied from another blog. SNAP! Now, with the sudden realisation that I am not heading for my own movie deal starring Meryl Streep, I can get back to concentrating on my cooking, which brings me to number two...</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. I have become increasingly selective with the recipes, and more willing to try new ingredients. When I began I would be happy serving up anything with even the slightest connection to a country, and the easier the better. Now I am spending more time finding the right dish, as I feel a responsibility to the country that I present their best efforts when their turn comes. At the rate I am currently getting through the countries, new ones are going to start forming faster than I can cook through the list. I am particularly worried about the disputed political territory of Abkhazia, because alphabetically that would really mess up my journey.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Bangladesh</b></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b></b>In Australia we eat our national animal (</span></span><span class="Apple-style-span" style="font-family: Times;"><a href="http://foodysseus.blogspot.com/2011/04/australia.html"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">kangaroo</span></a></span><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">); In Bangladesh, national animal eat you! This illustrates the one thing I knew about Bangladesh before researching: that their national animal is the Royal Bengal Tiger. </span></span>What I learnt that surprised me (also animal related) is that Bangladesh, or as it was then, the Gangaridai empire, was allegedly so powerful in ancient times that Alexander the Great stopped his advancement east fearing the multitude of elephants they had in their army.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">As for Bangladeshi food, the only prior experience I have is through Rick Steins Far Eastern Odyssey. Inspired by Mr Stein I decided that it was time to have a stab at my first ever curry from scratch. Given I will be revisiting the subcontinent several times I wanted to find out if I was ready. I started making curries back at university by adding Keens curry powder to sausages and rice. This naturally progressed to the 'chicken tonight' style curry in a jar and from there I ventured to the curry paste and coconut cream for which I thought myself very clever. I can now proudly proclaim a successful first attempt at a curry made from the basic ingredients. The recipe actually said 'Bangladeshi style' so I can't really confirm how Bangladeshi this dish is but I found it delicious regardless. I also have to thank my sous chef Alice for her help in the kitchen with this one.</span></div><br />
<div style="text-align: justify;"><br />
</div><div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span id="internal-source-marker_0.39976976555772126" style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Bangladeshi Style Creamy Chicken Korma</span></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span id="internal-source-marker_0.39976976555772126" style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><br />
</span></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span id="internal-source-marker_0.39976976555772126" style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: bold; vertical-align: baseline; white-space: pre-wrap;">Ingredients</span></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial; font-weight: bold; text-decoration: underline; white-space: pre-wrap;"><br />
</span></div><span id="internal-source-marker_0.39976976555772126" style="background-color: transparent; color: black; font-style: normal; font-variant: normal; vertical-align: baseline;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;">500 g Diced chicken breast</span></div></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div style="text-align: justify;">Slivered or sliced almonds</div></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div style="text-align: justify;">2 Tbsp Vegetable oil</div></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div style="text-align: justify;">1 - 2 Tbsp Butter</div></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div style="text-align: justify;">1 Large onion, sliced thin</div></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div style="text-align: justify;">1/2 Tbsp Ginger paste (real ginger)</div></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div style="text-align: justify;">1 Tsp Garlic paste (real garlic...so proud)</div></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div style="text-align: justify;">1/2 Cup Plain Greek-style yogurt, beaten well</div></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div style="text-align: justify;">1 Large cinnamon stick</div></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div style="text-align: justify;">3 Cardamom pods smashed with mortar and pestle till seeds are visible (1/2 Tsp of ground if you cant get the pods)</div></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div style="text-align: justify;">1 Bay leaf</div></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div style="text-align: justify;">1 Tsp Salt or to taste</div></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div style="text-align: justify;">1/2 Tbsp Sugar or to taste</div></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div style="text-align: justify;">1 Tbsp Lemon juice</div></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div style="text-align: justify;">Boiling hot water</div></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div style="text-align: justify;">2 Small whole green chiles (ie. Thai bird or Serrano)</div></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div style="text-align: justify;">1 Tbsp Ground almonds</div></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div style="text-align: justify;">1 Tbsp Raisins</div></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div style="text-align: justify;"><br />
</div></span></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;">Garnishes:</span></div><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div style="text-align: justify;">A few drops Kewra essence water (found in Indian/Pakistani/Bangladeshi stores)</div></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div style="text-align: justify;">Crispy fried sliced onions or shallots</div></span><span class="Apple-style-span" style="font-family: Arial;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-weight: bold; white-space: pre-wrap;"><br />
</span></div></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;"><div style="text-align: justify;"><b>Directions</b></div></span></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; vertical-align: baseline;"></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Marinate chicken in yogurt, garlic, ginger, and mix thoroughly. Marinate for an hour up to one day.</span></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;"><br />
</span></div><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;">Saute onion on medium heat in oil and butter until golden brown. Add cinnamon, cardamom, and bay leaf, stirring until fragrant.</span></div></span></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;"><br />
</span></div><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;">Add marinated chicken and salt, raising the temperature to medium high. Stir frequently until water and juices separate from the chicken creating a gravy. Consistently monitor that nothing sticks to the bottom of the pan or gets brown (about 10 minutes). Once the liquid has reduced, add a few tablespoons of hot water slowly (maintaining the bubbling of gravy) until chicken is partially submerged. The amount of water will vary because some chickens naturally give off more liquid than others. Bring to a boil and then lower to medium heat so that the gravy is at a heavy simmer but not boiling.</span></div></span></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;"><br />
</span></div><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;">Cover and stir occasionally. Once oil droplets start to rise to the surface (about 20-30 minutes) and the gravy is reducing, add lemon juice, ground almonds, sugar, raisins and green chiles. Check to see if sugar has balanced out the tartness of the yogurt. Cover and cook another 5 minutes on medium-low and remove from the heat.</span></div></span></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial; white-space: pre-wrap;"><br />
</span></div><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; white-space: pre-wrap;">Optional: Sprinkle with kewra water. Garnish with almonds, more raisins and fried, sliced onion.</span></div></span><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serve with steamed basmati or jasmine rice.</span></div></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><div style="text-align: justify;"><br />
</div></span></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbTfhEdNfpn7yKvwKoxHvBCBjvUD_QOqpDK3ivcITTipNnRsz_gmsfjnyakMEzgxvpwT0jYMal0SANaYNMKXE7SVHZZWJQP9L_bPCuXyWJKWJj-drf00-nsD42mOa7uUlE3CbHXH-qg/s1600/P1040783.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbTfhEdNfpn7yKvwKoxHvBCBjvUD_QOqpDK3ivcITTipNnRsz_gmsfjnyakMEzgxvpwT0jYMal0SANaYNMKXE7SVHZZWJQP9L_bPCuXyWJKWJj-drf00-nsD42mOa7uUlE3CbHXH-qg/s320/P1040783.jpg" width="240" /></a></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieb5E6QrGTJ46EyXKlPiiAi3FtZ8x0pAP2ulsPyxBYfN0SF-xl9LIgCUIApXhNvbBmYuHNSwxQE-IQDYgO-k7CwEkm-zslVStB6XaIrVOt_13L4tmNkj2gfEOm9VPmaIqc3mvyKvONpg/s1600/P1040788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieb5E6QrGTJ46EyXKlPiiAi3FtZ8x0pAP2ulsPyxBYfN0SF-xl9LIgCUIApXhNvbBmYuHNSwxQE-IQDYgO-k7CwEkm-zslVStB6XaIrVOt_13L4tmNkj2gfEOm9VPmaIqc3mvyKvONpg/s320/P1040788.JPG" width="320" /></a></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><br />
</div></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">...and lastly, the third thing I have learned since beginning. Chili burn bloody hurts! I managed to handle chili seeds then rub my nose and was in agony for a long time afterwards. In case this happens, lemon juice will fix it as the citric acid neutralises the alkalinity of the chili oil.</span></div>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com1tag:blogger.com,1999:blog-8731164604024477431.post-24345799619156661792011-06-08T13:57:00.002+10:002011-06-08T14:01:20.898+10:00Bahrain<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifjV8Z2k0LekmWud6pXgKD4pigtjJrDswHupZ_5lKGBwLEaviI85p4EOqGyFxwNNgdcMTXK2sF7tmonNScaTi7oVzFGVljM2BkM1PdvEO_Px3WiZAZyqejRG-NWBU64rrNrMi1Jo3nuA/s1600/Bahrain.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifjV8Z2k0LekmWud6pXgKD4pigtjJrDswHupZ_5lKGBwLEaviI85p4EOqGyFxwNNgdcMTXK2sF7tmonNScaTi7oVzFGVljM2BkM1PdvEO_Px3WiZAZyqejRG-NWBU64rrNrMi1Jo3nuA/s320/Bahrain.gif" width="301" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Until recently, Bahrain would only get mentioned on Australian news if they were playing in a world cup qualifier against us (we are 2 from 2 I believe) or hosting the Formula One Grand Prix. However, since February Bahraini's have engaged in mass civil unrest known locally as the 'Lulu Revolution,' named after the Pearl Monument where the protesters gathered (I don't get it either). I was largely unaware of the human rights abuse and 'apartheid' like policies against the Shia majority that is systemic in Bahrain. The heavy handed crackdown against protesters even targeted bloggers so I am certainly thankful I can write my drivel without fear of condemnation.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Given the lack of coverage we receive of Bahrain, my general ignorance of the nation can be excused. I don't consider myself ignorant on the whole; in fact I regularly make a valuable contribution to the Flying Camels pub trivia team. I can tell you the airspeed velocity of an unladen swallow, but until recently I was unaware that Bahrain was an archipelago of 33 islands. Ironically, Australian's are always on their high horse about the ignorance that other nations citizens have of Australia. We laugh to think of the travellers to our shores who believe we ride kangaroos down the street (we eat them instead), or that we are all named Bruce. Yet here I was, picturing Bahraini people as oil magnates in dark sunglasses and white turbans (I apologise for this 'three B's* view of Bahrainis). As it turns out, Bahrain produces less oil than New Zealand, and has diversified it's economy to be counted as one of the fastest growing and freest banking and financial sectors in the Middle East. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The Bahraini dish I decided to cook is called 'Machboos'. The name 'Machboos' sounds exotic in itself, and the list of ingredients nearly caused me to throw in the towel before I started. Nevertheless I steeled my nerve, with the image of my fellow bloggers scoffing machboos on the barricades in my mind, and I bravely press on.</span></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I have mentioned that I come from a small town, and sometimes when I request an unfamiliar ingredient I am met with a vacant stare from health food and herb shop alike (these blank looks often seem suspiciously drug assisted). Machboos threw up quite a few of these hurdles:</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><b>Bahrat</b></i><b>:</b> This is a commonly used spice mix in the middle east, however nobody in Murwillumbah seemed to stock it. A quick google search provided the recipe, although I post this with an authenticity disclaimer given the source was the Better Homes and Gardens website, not altogether renowned for it's expertise on middle eastern cuisine.</span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 1/2 tablespoons sweet paprika</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons ground black pepper</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons ground cumin</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon ground coriander</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon ground cloves</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon ground cinnamon</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon ground cardamon pods</span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon ground nutmeg</span></div><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I made only as little as I needed for my machboos however all the ingredients are dried spices so you could easily store for later.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><b>Rosewater</b></i><b>:</b> I am sure I could have found rosewater in one of the stores in town but lazily, I opted for the 'rosewater essence' from the supermarket. This was the flavour that, in my opinion, really made the dish and if I were to have my time again I would definitely suggest using the real thing.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><i>Dried Black Lemon:</i><span class="Apple-style-span" style="font-weight: normal;"> </span></b>The most bemusing ingredient I have come across. Nobody had a clue what I was talking about when I asked for it, however common it may be in Bahrain. I can picture a turban clad merchant peddling these little black shrivelled citrus' on a dusty bazaar corner. I blame the awesome brainwashing power of Disney's Aladdin for this repeated racial stereotyping. Incidentally, I replaced this ingredient with lemon zest out of necessity. I have no idea whether it comes close to the flavour of the real deal and would love to hear from anyone more learned on the topic.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitInJbmjwangZrG8kYG51C66DWEPxys3O-D-d6NfXaeejRwD21TAw9fd9aUCQLUcTQKMX4_8lnWM0qjmURR4NsCklEQrS14VB3LHozOW_tjXGwi0E8E3IFDwefHDPK7uqSdcc5l1iR4g/s1600/Aladdin+merchant.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitInJbmjwangZrG8kYG51C66DWEPxys3O-D-d6NfXaeejRwD21TAw9fd9aUCQLUcTQKMX4_8lnWM0qjmURR4NsCklEQrS14VB3LHozOW_tjXGwi0E8E3IFDwefHDPK7uqSdcc5l1iR4g/s320/Aladdin+merchant.gif" t8="true" width="320" /></a></div></div><div style="text-align: justify;"></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">* The three B's refer to the stereotypical view many Westerners have of Arab and Muslim people being either Bombers, Belly dancers or Billionaires.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><u>Machboos</u></b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b></b>1kg Lamb. I used a leg of lamb which I attempted to butcher myself with mixed results. You can also use chicken or fish.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Tbsp Bahrat</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 Tsp Turmeric</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Tsp Cumin powder</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 Tbsp Olive oil</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Large onions, finely chopped</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5 Black cardamom pods (I used 1 teaspoon)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Dried black lemons or limes, with hole punched in each (zest)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tsp Ground cinnamon</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Tsp Black pepper</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Garlic cloves, minced</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Slices ginger, minced</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 Tomatoes, coarsely chopped</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tsp Salt</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 Cups water</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Cups Basmati rice</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 Tbsp Rosewater (if using essence like me only use 1 Tbsp)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp Lemon juice</span></div><div style="text-align: justify;"></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions</b></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mix together the bahrat, turmeric, and cumin. Spread all over lamb. Set aside.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat oil in a large pot over medium heat. Cook the onions until golden brown</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add the cardamom, dried lemons, cinnamon, and pepper. Stir well and cook for 3 minutes.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add the garlic, ginger, tomatoes, and salt. Stir well and cook for 3 minutes.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cover the pot and cook for one hour. I think this is where you are meant to add the lamb although the recipe I found forgot all about it!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add the water and rice. Cook until water is absorbed, about 30 minutes.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add the rosewater and lemon juice, stir and serve.</span><br />
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<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I really enjoyed this dish and the interesting and unfamiliar flavours that were involved. The picture doesn't do it justice so don't be put off (mine looks a little like Anzac biscuit mixture which would be equally delicious but hard to pass off as Bahraini). I am going to try to plate up a bit nicer in future (Sar has now taken over this role). Bil-hanā' wa ash-shifā'!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qxP2nWew0Rzoc-fQCcpQ2cbspJ5vyUsFnYE00Z_TWQk-p5L_c62LRU8WQAHHlzkZ9kdtadQr1lrPCuWI2LbEaXhI9PYgByhbE-wZJyD5URDiJYFOjUO678EJKSLG5BCJVBk9lR-E2g/s1600/P1040775.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qxP2nWew0Rzoc-fQCcpQ2cbspJ5vyUsFnYE00Z_TWQk-p5L_c62LRU8WQAHHlzkZ9kdtadQr1lrPCuWI2LbEaXhI9PYgByhbE-wZJyD5URDiJYFOjUO678EJKSLG5BCJVBk9lR-E2g/s320/P1040775.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com1tag:blogger.com,1999:blog-8731164604024477431.post-12427150501021129322011-05-26T19:55:00.001+10:002011-06-03T18:35:48.857+10:00Bahamas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWwImRGGiSmHvbgrTBXj8IbqSLFPe_ar8-yj2yHTnjoSl_4gtrbDruqaOlDaeh4-VWA6c4b5TDmlTcy0MB_ZWEGqypFtOQvbUdWwe3E9Sze0JgAXbSTBpg9STY0onLw8Cm6C9VEzIhlQ/s1600/Bahamas.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWwImRGGiSmHvbgrTBXj8IbqSLFPe_ar8-yj2yHTnjoSl_4gtrbDruqaOlDaeh4-VWA6c4b5TDmlTcy0MB_ZWEGqypFtOQvbUdWwe3E9Sze0JgAXbSTBpg9STY0onLw8Cm6C9VEzIhlQ/s320/Bahamas.gif" width="297" /></span></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I have arrived at the beautiful bays and balmy beaches of the Bahamas. And as you can guess by the alliteration, I am pumped to have left A behind, and bounded brazenly onto B. Also, given the glut of countries that begin with the letter A, I am actually about 5.7% of the way through, so hooray for me.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The Bahamas are a chain of islands that lie north east of Cuba and Hispanola in the Caribbean Sea. They were at one time inhabited by the Lucayan people, but after Columbus made landfall in 1492 (the first in the New World) the population was decimated by good old small pox and the slave trade. The islands then lay uninhabited for the next 150 or so years. In the mid 17th Century the island of New Providence was settled by a group of English puritan adventurers, however the English abandoned the island in 1704 as it was prone to Spanish and French attacks. Why the history lesson? Well, because this leads to one of my favourite topics: Pirates! </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After the English left, the island was overrun by grog swilling, swag burrying, mascara wearing, cussing, rutting scourges of the seven seas. The island is now the most populous in the Bahamas, containing the nations capital Nassau, and over 70% of the population, however New Providence was once known as a 'Pirate Kingdom.' It was said that when a pirate slept, he didn’t dream that he’d died and gone to heaven, he dreamt that he had once again returned to New Providence. This was a base frequented by the well known buccaneers Captain Feathersword, Captain Pugwash, James Hook, Long John Silver, The Dread Pirate Roberts, and Gybrush Threepwood, however the best known New Providencian of all was Edward Teach, a.k.a Blackbeard.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Blackbeard terrorised the trade routes around the West Indies aboard his man-o-war </span><em><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Queen Anne's Revenge</span></em><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">. When he and his pirate crew returned from weeks at sea, with all the booty they could plunder, they liked nothing more than to find a bawdy tavern and tuck into a steaming plate of Peas and Rice with Bahamian chicken, which I have authentically replicated below (although in place of chicken they probably used bilge rat, and instead of peas and rice it was probably porridge). This gave them the strength needed to sustain several days of drinking, brawling, and whoring (I didn't test this personally). Please enjoy responsibly - possible side effects include:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Tibial timberfication;</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Psittaciformes husbandry;</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Skeletal vexillology;</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Carpal curvature;</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Mono-ocular masquerading.</span><br />
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</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://2.gvt0.com/vi/AawQvD8L_h4/0.jpg" height="266" width="320"><param name="movie" value="http://www.youtube.com/v/AawQvD8L_h4&fs=1&source=uds" /><param name="bgcolor" value="#FFFFFF" /><embed width="320" height="266" src="http://www.youtube.com/v/AawQvD8L_h4&fs=1&source=uds" type="application/x-shockwave-flash"></embed></object></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For further reading, try: </span><span id="btAsinTitle"><em><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The great days of piracy in the West Indies</span></em><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> by George Woodbury.</span></span><br />
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</span> </span></div><div style="text-align: justify;"><u><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Bahamian Chicken with Peas and Rice</b></span></u></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> </span><br />
<span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></span><br />
<span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> </span></div><div style="background-color: transparent; color: black; font-style: normal; font-weight: normal; list-style-type: disc; text-align: justify; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 Chicken pieces (or breast)</span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><div>Salt & fresh ground pepper<br />
Juice of 2 Fresh limes<br />
2 Tbsp olive oil<br />
1/4 Cup Bacon, finely chopped<br />
1/2 Cup Red onion, finely chopped<br />
1/2 Cup Green pepper, thinly sliced<br />
1/2 Cup Celery, finely chopped<br />
2 Cups diced tinned tomatoes (with juice)<br />
1 Cup Chicken stock<br />
1 Tbsp Worcestershire sauce<br />
1/2 Tsp Thyme</div></span></span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions</span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> </span><br />
<div style="background-color: transparent; color: black; font-style: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Season chicken with salt and pepper and marinate in lime juice for about 15 minutes (no longer than 2 hours). </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Grill for about 10 minutes each side until done.</span></div><div style="background-color: transparent; color: black; font-style: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For the sauce, heat oil in a pan then saute bacon, then onion pepper, celery and saute for a few minutes. Reduce the heat and simmer for about 10 minutes.</span><br />
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</span> </div><div style="background-color: transparent; color: black; font-style: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add tomatoes, chicken stock, worcestershire and thyme: continue to simmer about 10 minutes.</span></span></div><div style="background-color: transparent; color: black; font-style: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u>Peas & Rice</u></span></div><div style="background-color: transparent; color: black; font-style: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span id="internal-source-marker_0.15685786702670157" style="background-color: transparent; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></span><span style="background-color: transparent; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br class="kix-line-break" /></span></span><br />
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</span></span></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Long grain rice<br class="kix-line-break" />1 Onion, diced </span></span></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Stalk celery plus leaves, diced</span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2-3 Tbsp Vegetable oil<br class="kix-line-break" />1 can peas (pigeon, black eye, green - whatever is your favourite, or available)<br class="kix-line-break" />1 Can diced tomatoes </span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt & </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; white-space: pre-wrap;">Pepper</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; white-space: pre-wrap;">Thyme</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Cup Vegetable broth (enough to cover rice)<br class="kix-line-break" />1/2 teaspoon Browning (I didn't have any so I left it out, hopefully it isn't essential)</span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp Tomato paste</span></span><br />
<span style="background-color: transparent; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br class="kix-line-break" /></span></span><span style="background-color: transparent; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions</span></span><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br class="kix-line-break" /></span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div style="background-color: transparent; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat oil in a saucepan then sauté onions and celery. Add the can of diced tomatoes, let cook until the water from the tomatoes is almost reduced.</span></span></div></div><div style="background-color: transparent; color: black; font-style: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="background-color: transparent; color: black; font-family: Times New Roman; font-size: 10pt; font-style: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Add tomato past and heat until evenly dispered through.</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">Add the peas and stir until peas are coated.</span></span><br />
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<div style="background-color: transparent; font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span id="internal-source-marker_0.15685786702670157" style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add the rice and evenly coat. Let "fry" for about 2-3 minutes careful not to allow sticking. Add broth to cover rice. Season with salt pepper and thyme.<br class="kix-line-break" /><br class="kix-line-break" />Generously stir the pot, and cook until rice is done.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7mcAIPEMwVqppRQHn19A17YJMu2yG9a2Dgqv4jVcoB7BePXIy0NSblRMi8YezPkSkjEib0qaWYTiJTxPnsbFLFCMsANQ5lVBJZ26_TcVFZiPPrh0uzfihP68XuOp1lRHJJ5Sisp1jNA/s1600/jamaican-rice-and-peas.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7mcAIPEMwVqppRQHn19A17YJMu2yG9a2Dgqv4jVcoB7BePXIy0NSblRMi8YezPkSkjEib0qaWYTiJTxPnsbFLFCMsANQ5lVBJZ26_TcVFZiPPrh0uzfihP68XuOp1lRHJJ5Sisp1jNA/s400/jamaican-rice-and-peas.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span></div></div>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com0tag:blogger.com,1999:blog-8731164604024477431.post-6655226691004766632011-05-05T21:40:00.002+10:002011-05-06T09:47:56.317+10:00Azerbaijan<div style="text-align: justify;"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDgObTGGBO1R2yBwlabSu2w9h6Qj9H-m-NnDSieJrHVNZLeul1yrbxlnPXQskUO4a4p-i6halJTvoO1F_IZnyd3cifoqBODtVTRNrNrSWdVT1e49uv-W9SUkLLFmOoWBKrz5zdiCt7Rg/s1600/azerbaijan.gif" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDgObTGGBO1R2yBwlabSu2w9h6Qj9H-m-NnDSieJrHVNZLeul1yrbxlnPXQskUO4a4p-i6halJTvoO1F_IZnyd3cifoqBODtVTRNrNrSWdVT1e49uv-W9SUkLLFmOoWBKrz5zdiCt7Rg/s320/azerbaijan.gif" width="298" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I am no expert on Azerbaijani, or Azeri (more on this later) cooking, so if you are looking for someone who is, try http://www.azcookbook.com as this is where I found the recipe I attempted. This lady can really cook up a storm! The reason I chose the recipe is because I already had a cabbage in the fridge, and I hate letting fresh produce go to waste in the crisper drawer as it so often does. Every recipe on this blog looked amazing though and I could have (and hopefully will) cook many more of them.</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;">While using my traditional search methods for finding recipes - google, I stumbled upon what looked like an anomaly. In some instances the adjective for 'of Azerbaijan' was 'Azerbaijani' and at other times 'Azeri'. Initially I assumed this was like 'Australian' as opposed to 'Aussie' or 'New Zealander' as opposed to 'Sheep Shagger' however according to some guy on youtube, this is incorrect (if you are interested the URL is: http://www.youtube.com/watch?v=DiZ7g7oXBjA). Do I believe this guy? Of course! He is wearing a yellow turtle neck jumper (sweater for northern hemisphere readers), how could you not believe him? Long story short, Azerbaijani is correct, Azeri being an ancient and now extinct language that was replaced by the Turcic language now spoken.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Azerbaijan is the second country I have cooked from the Caucuses and I hopefully gave this a better crack than I did with Armenia. Once again I discovered that Azerbaijan is a nation with an incredible history, beautiful scenery, architecture, culture etc. The Caucus region is quickly moving up the list of places I would love to visit. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">My main regret with this recipe is that I didn't debut the use of the Pomegranate. I had of course heard of a pomegranate before but I don't think I had actually seen one until reading some of the recipes from the aforementioned blog. This is what I have to say about the pomegranate - AWESOME! If you haven't used it before, do so. Tip is to cut the pomegranate in half so you have a top and bottom half, then hold over a bowl and bang the skin with a wooden spoon while using your fingers to filter out the white flesh: although this has absolutely nothing to to with the recipe below.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I liked the video from my last post so I thought I would keep it up. Please enjoy Azerbaijan's first entry into the Eurovision Song Contest: Day After Day - Elnur Huseynov feat. Samir Javadzade.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/Q8ePwbwQeYk?feature=player_embedded' frameborder='0'></iframe></div><div style="text-align: justify;"><div style="background-color: transparent; font-family: Times;"><span id="internal-source-marker_0.5906768790446222" style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: bold; vertical-align: baseline; white-space: pre-wrap;"><u>Kelem Dolmasi</u></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;"><b><span class="Apple-style-span" style="font-weight: normal;"><i><br />
</i></span></b></span></span></div><div style="background-color: transparent; font-family: Times;"><span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;"><i><span class="Apple-style-span" style="font-style: normal;">Ingredients</span></i></span></span></div><div style="background-color: transparent; font-family: Times;"><span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;"><i><span class="Apple-style-span" style="font-style: normal;"><br />
</span></i></span></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Stuffing:</span></div><div style="background-color: transparent; font-family: Times;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span></div><div style="background-color: transparent; font-family: Times;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">450g Ground beef or lamb</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Medium onion, peeled and finely chopped</span></div><div style="background-color: transparent; font-family: Times;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 Tbsp Tomato paste</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ Cup Medium grain rice, thoroughly washed and drained</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ Cup Chopped fresh coriander</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ Cup Chopped fresh dill</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2-3 Tbsp Unsalted butter</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Tsp Salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ Tsp Pepper</span></div><div style="background-color: transparent; font-family: Times;"><span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span></div><div style="background-color: transparent; font-family: Times;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;">For cooking:</span></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span></div><div style="background-color: transparent; font-family: Times;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Large green cabbage (about 1.4 kg). </span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pick a cabbage that is not too hard and is softer to touch, with leaves not too tight together. They will be easier to pull off.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 Tbsp Tomato paste</span></div><div style="background-color: transparent; font-family: Times;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 ½ Cups Hot water</span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp Unsalted butter</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div><div style="background-color: transparent;">Directions</div><div style="background-color: transparent; font-family: Times;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a mixing bowl, combine all the ingredients for the filling. With your hand, </span></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">knead thoroughly until well blended. Set aside.</span></div><div style="background-color: transparent; font-family: Times;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Fill a large saucepan with water, add a generous pinch of salt and bring to a boil. With a sharp knife, cut out the core of the cabbage and carefully pull off the leaves, keeping them whole and undamaged. </span></div><div style="background-color: transparent; font-family: Times;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span></div><div style="background-color: transparent; font-family: Times;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Plunge the leaves into the boiling water in batches of 2-3, and blanch them for 5 minutes, until they have softened a little and are pliable. Remove the leaves with a slotted spoon and drain in a colander. </span></div><div style="background-color: transparent; font-family: Times;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Keep a medium saucepan at hand. When the leaves are cool enough to handle, place them onto a cutting board, and using a sharp knife, cut out the rough center vein in the shape of a V from the leaves so they will be easier to roll up. You will need the cutouts veins later, so do not discard. If the leaves are too big, cut them in two along the center vein.</span></div><div style="background-color: transparent; font-family: Times;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place about 2 heaped tablespoons of the stuffing in the middle of each leaf and shape the filling slightly like a log. Fold in the sides, then roll tightly. Arrange the reserved cut out veins on the bottom of the saucepan (you can also arrange the damaged and torn leaves, or unused leaves on the bottom too), then place cabbage rolls on top, close together and seam side down, making several layers.</span></div><div style="background-color: transparent; font-family: Times;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Dissolve the tomato paste in 1 ½ cup hot water and pour over the top of the rolls. The water should come to a little less than half of the rolls, but not more as the rolls will release their own juice, too. If not enough, add more. Dot the top layer with butter. Place a small lid or a small ovenproof plate on top to keep the rolls tight and to prevent them from opening. Cover and bring to a boil. Reduce the heat to medium to low and simmer for about 1 hour, or until the cabbage leaves are tender, the filling is cooked, and the liquid has somewhat reduced.</span></div><div style="background-color: transparent; font-family: Times;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place </span><span style="background-color: transparent; color: black; font-family: Arial; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">dolma</span><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> on a serving platter and spoon some of the cooking liquid on top. Serve with bread on the side.</span></div><div style="background-color: transparent; font-family: Times;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEQW46XR4Ar0e0ZcjI6Yug5fpbifHABwoM2qq1U-xuUca0K8ektE1X6HH2IYpQh6CoYHQvHZy4h-X7Jwh0ztJnHgIj8CphZLKaROH88sAu6hygFuMRwoL9DO0XuSLTCS4ejhDqLqjVCg/s1600/stuffed-cabbage-leaves1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEQW46XR4Ar0e0ZcjI6Yug5fpbifHABwoM2qq1U-xuUca0K8ektE1X6HH2IYpQh6CoYHQvHZy4h-X7Jwh0ztJnHgIj8CphZLKaROH88sAu6hygFuMRwoL9DO0XuSLTCS4ejhDqLqjVCg/s320/stuffed-cabbage-leaves1.jpg" width="320" /></a></div><div style="background-color: transparent; font-family: Times;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br />
</span></div></div>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com0tag:blogger.com,1999:blog-8731164604024477431.post-76252909342927363762011-04-18T22:25:00.000+10:002011-04-18T22:25:32.524+10:00Austria<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUcW8Qc_8eLeSQbLEjwycHR1ZcAesCOYm2fu0GYU4RufBE5YpA3_tmSgjiOY13Eazz2dluUwXXnQglXRnpxdG-_uhUPbA-2ITOZN9cWgxhSpwZof8ze4QJndXwoIU9ejXPpKbP0cQJSA/s1600/au-map.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUcW8Qc_8eLeSQbLEjwycHR1ZcAesCOYm2fu0GYU4RufBE5YpA3_tmSgjiOY13Eazz2dluUwXXnQglXRnpxdG-_uhUPbA-2ITOZN9cWgxhSpwZof8ze4QJndXwoIU9ejXPpKbP0cQJSA/s320/au-map.gif" width="297" /></span></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Austria is another country that I have visited in the flesh, although unlike Argentina it was for more than a few hours. When I was 16 (going on 17) my parents took the family for a white Christmas in Zell Am See, in Salzburg. Searching for Austrian recipes brought back some great memories of that trip.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I have this wonderful memory of the morning we went skiing. It was a miserable day in the town: the slate grey sky sending down sleety rain which turned to a brown slush on contact with the roads and footpaths. Most Australians rarely get to see snow, so we were excited despite the weather. Rain, hail, sleet or shine, we were going to enjoy ourselves. We took a train up to the slopes and when we hit the clouds we couldn't see a thing outside. All of a sudden though, the train broke through the cloud bank and the view was nothing short of breathtaking. My heart began to beat like the wings of the birds that rise from the lakes to the trees. All that could be seen were mountain peaks, small and white in the distance, poking through the blanket of clouds below; the clean bright air greeting the morning...</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In case you missed the somewhat forced lyrical references above (it's late and I didn't try all that hard), let me tell you a few of my favourite (Austrian) things: </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The Sound Of Music (set in Salzburg);</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The Sound Of Griswold;</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Arnold Schwarzenegger</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mozart</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Schrodinger's Cat</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">PEZ Candy</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">and of course Weiner (from Vienna) Schnitzel.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">There really was no question about what I was going to cook for Austria, it had to be weiner schnitzel.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u>Weiner Schnitzel</u></span><br />
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</span></div><div style="text-align: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients<br />
</span></div><div style="text-align: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 Veal cutlets pounded to 1/4 inch thickness<br />
1/4 Cup Flour (all purpose or brown rice)<br />
1/4 Tsp. Salt<br />
1/2 Cup Bread crumbs<br />
2 Eggs<br />
Oil for frying (lard is traditional)</span></div><div style="text-align: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
Directions</span></div><div style="text-align: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Press play and turn up volume:</span></div><div style="text-align: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><object width="320" height="266" class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://1.gvt0.com/vi/_dpGmAc3kMk/0.jpg"><param name="movie" value="http://www.youtube.com/v/_dpGmAc3kMk&fs=1&source=uds" /><param name="bgcolor" value="#FFFFFF" /><embed width="320" height="266" src="http://www.youtube.com/v/_dpGmAc3kMk&fs=1&source=uds" type="application/x-shockwave-flash"></embed></object></div><div style="text-align: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span></div><div style="text-align: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place the cutlet between sheets of plastic and pound meat flat with a heavy flat bottomed pan. Pound the meat evenly to 1/4 inch thickness for best results.</span></div><div style="text-align: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Set up three shallow dishes: Flour and salt in the first; breadcrumbs on the second; and eggs in the third.</span></div><div style="text-align: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat enough oil in a pan to 180 degrees C so that the breaded meat will 'swim' while cooking rather than sit on the bottom.</span></div><div style="text-align: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cover meat in flour until dry, then in egg until completely coated. Allow excess to drip off then coat with breadcrumbs and place immediately into the pan.</span></div><div style="text-align: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cook on both sides for about 4 minutes a side, ensuring they don't stick</span></div><div style="text-align: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Drain oil off on paper towel and serve with a lemon wedge and choice of salad and or potato, and a large Stiegl. I served mine with potato and a sautéed cabbage and sour cream salad (if you could call it that).</span></div><div style="text-align: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUPYav_LveHrxaPp9_KLwUQj1IoyCmFJBK2IpdUZYRfBViY5-qQPa1RDabrFkBNyWyi6vVNzZQ1rhga9NJAmIgFEY1Xezwdda6oTbh2Ncw57KKRuBuzZsZZ2pYEnB8fA9keP9tEvxiw/s1600/Wiener+Schnitzel.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUPYav_LveHrxaPp9_KLwUQj1IoyCmFJBK2IpdUZYRfBViY5-qQPa1RDabrFkBNyWyi6vVNzZQ1rhga9NJAmIgFEY1Xezwdda6oTbh2Ncw57KKRuBuzZsZZ2pYEnB8fA9keP9tEvxiw/s320/Wiener+Schnitzel.jpg" width="320" /></a></div><div style="text-align: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com3tag:blogger.com,1999:blog-8731164604024477431.post-15973795648475247552011-04-06T20:52:00.006+10:002011-04-08T07:40:31.352+10:00Australia<div style="text-align: justify;"></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji805xRL-Xf1yOe5r-Y-dsPYsOJQMgzaBwe7GFyosOH8fvqlAOolUnUXvKnZkCgedn3vObz9e55YVymwBHbPz_e3S-1N2G3O4R9sD-QFlIqZIJGLFeRwS77-3sxiTWeKpckmR5FCeVOg/s1600/australia.gif" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji805xRL-Xf1yOe5r-Y-dsPYsOJQMgzaBwe7GFyosOH8fvqlAOolUnUXvKnZkCgedn3vObz9e55YVymwBHbPz_e3S-1N2G3O4R9sD-QFlIqZIJGLFeRwS77-3sxiTWeKpckmR5FCeVOg/s320/australia.gif" width="297" /></span></a></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Australia, the Great Southern Land, home! I took my time to really think about this dish, as I felt the pressure of a nation weighing on my shoulders. I can sympathise with Ricky Ponting as to what such pressure can do to a man. It is test of character to accept the challenge laid forth, and deliver for Australia, a dish that we all can be proud of. I dared to dream beyond the four'n'twenty pie or vegemite on toast; the lamington, the anzac biscuit or the pavalova. I now stand before you, and raise my bat in triumph, as the Australian Girls and Boys Choir sing 'I Still Call Australia Home,' and Matt the Cravat tearingly pronounces me as the new Master Chef Australia...and then the words of the great Darryl Kerrigan come to mind: "tell him his dreaming". </span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">All the honour should actually go to the source of this recipe: celebrity chef Benjamin Christie (</span><a href="http://www.benjaminchristie.com/"><span style="font-family: Arial, Helvetica, sans-serif;">http://www.benjaminchristie.com/</span></a><span style="font-family: Arial, Helvetica, sans-serif;">). My triumphal moment is more the raising of a Hahn Super Dry, while JJJ plays through my hand held radio, and my wife pronounces the meal to be not as bad as she thought. Still, I'll take what I can get.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Australia, as most people know, is a relatively new nation, being recognised as the Commonwealth of Australia on 1 January 1901. In contrast, Australia the continent is extremely old. Indigenous Australians have inhabited this land for somwhere between 40,000 to 100,000 years, however Europeans didn't settle here until a British penal colony was established at Sydney Cove in Januray 1788. When the British arrived, they brought with them all their rich culinary traditions - meat and three veg. That is pretty much how it stayed until the mid 20th Century. In my little corner or Australia, like many other country towns, the only deviation from the norm was the local Chinese takeaway (often sharing a space with the local golf club or service station). However taking the lead from Melbourne and Sydney, the rest of Australia began to develop a taste for multicultural fare. Now most towns can add such culinary selections as Thai, Indian, Vietnamese, Greek, Mexican, Japanese, Italian, French, Lebanese and many others in some variant or the other, although these are often bastardised beyond recognition. This has led to a style known as 'Modern Australian' which, true to our convict heritage, basically means the theft of everyone elses good ideas.</span></div><br />
<div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Before the arrival of Europeans the people of Australia lived on the island continent with no outside contact, and arguably the worlds most unique flora and fauna. They respected the land, and knew how to utilise the bounty that was not always plentiful in the oftentimes extreme environments: as ayone who has watched the Crocodile Hunter will know, most things in Australia can kill you (except Irukandji). For most of the current generation, we are only just beginning to embrace the native foods that sustained the indigenous people for thousands of years. Utilising this knowledge rewards us with novel and exciting flavours, and I for one am proud that we are discovering a culinary identity that is uniquely Australian. This dish seeks to combine the best of both worlds. It includes readily available native ingredients: kangaroo, macadamia nut, and mountain pepper, and presents them in a very modern Australian way. I humbly suggest, "move over meat pie", lets embrace the Kangaroo Salad as our new national dish.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><span id="internal-source-marker_0.31081620956992273" style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline;">Kangaroo Salad</span></span><br />
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</div><div style="text-align: justify;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></span></div><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span><br />
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<span style="background-color: transparent; color: #444444; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">120g Kangaroo fillet <br class="kix-line-break" />30ml </span></span><span style="background-color: transparent; color: #444444; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Mountain Pepper Sauce (although this is a key ingredient, I unfortunately didn't have any so instead I made a marinade using olive oil and black peppercorns - you can find it here though: </span><a href="http://www.dining-downunder.com/"><span style="font-family: Arial, Helvetica, sans-serif;">http://www.dining-downunder.com/</span></a><span style="font-family: Arial, Helvetica, sans-serif;">)<br class="kix-line-break" />1 cup English spinach <br class="kix-line-break" />¼ Granny smith apple<br class="kix-line-break" />½ Fresh fig <br class="kix-line-break" />6 Springs of coriander <br class="kix-line-break" />20g Goats cheese<br class="kix-line-break" />¼ Cup macadamia nuts, roasted and crushed <br class="kix-line-break" />5ml Macadamia nut oil</span></span></div><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span><br />
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</div><div style="text-align: justify;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Directions</span></span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span><span style="background-color: transparent; color: #444444; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Trim the fat from the kangaroo fillet and marinate in half the mountain pepper sauce for at least 45 minutes, but preferrably overnight.</span></span></div><span style="background-color: transparent; color: #444444; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
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<div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Cut the figs and apples into slices and place in a salad bowl with coriander and spinach. Crumble goats cheese over the top.<br class="kix-line-break" /><br class="kix-line-break" />Season kangaroo with a little salt, then on a hot BBQ or frying pan, sear the fillets until medium rare – usually 3-4 minutes on each side. Allow to rest for a few minutes and then thinly slice the fillet across the grain, for maximum tenderness. <br class="kix-line-break" /><br class="kix-line-break" />For the dressing, in a small bowl, whisk the remaining Mountain Pepper Sauce and macadamia nut oil together. Dress the salad, toss well and serve. Top each serve with the sliced kangaroo and garnish with toasted, crushed macadamia nuts.</span></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthf-KEyaVeS-DEgmU2WGh3LgrTp597LHXso5ve3o7-9B5po_YS4m_P9xTCVrtN76fUazdMTEweM-xGBYTjrL22iuWmTE9mM3Qj33kx_Vi_w0pXYM2DYgdmOyo2sBs9oo9N2S7zj_N5A/s1600/kangaroo-salad.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthf-KEyaVeS-DEgmU2WGh3LgrTp597LHXso5ve3o7-9B5po_YS4m_P9xTCVrtN76fUazdMTEweM-xGBYTjrL22iuWmTE9mM3Qj33kx_Vi_w0pXYM2DYgdmOyo2sBs9oo9N2S7zj_N5A/s320/kangaroo-salad.jpg" width="320" /></a></div><br />
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<div style="text-align: justify;"></div></div><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com3tag:blogger.com,1999:blog-8731164604024477431.post-5243635584251292432011-03-31T22:16:00.004+11:002011-04-01T10:05:23.497+11:00Armenia<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
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<div style="text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5glINT76C-eQgk9oKd5II3z385F72NDC-ovwdLuqTJ3h217LFNLEZO3FULcltY6IYH9SnN2rFFgAht2_6JpraweQuu9BPdo2QGQEXGmJP9PDZCOlIp0bEgfvzECNdHpIZ6eBpirF9w/s1600/am-map.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL5glINT76C-eQgk9oKd5II3z385F72NDC-ovwdLuqTJ3h217LFNLEZO3FULcltY6IYH9SnN2rFFgAht2_6JpraweQuu9BPdo2QGQEXGmJP9PDZCOlIp0bEgfvzECNdHpIZ6eBpirF9w/s320/am-map.gif" width="298" /></span></a></div></div></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">I'd like to think I had a pretty good run of it with my last couple of countries. Not that this next recipe was particularly bad, but so far several recipes are on mid to high rotation in my kitchen: this dish will not have that honour.</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">As you can probably gather, I feel I could have done more with Armenia. The country has such a rich history and culture, which I feel should translate to an established (and hopefully delicious) culinary identity. If I was to re-visit Armenia I would find something else to prepare - probably Lahmajoun, although in Australia we call it Pide and usually attribute it to the Turks. This time around though, I tried to find a dish that was typically Armenian, rather than an Armenian version of a Turkish dish.</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Anyway, given such an inauspicious introduction, I don't know if too many readers will attempt the recipe, so to prevent this post from being a complete waste of time, I will share some of what I learnt about Armenia.</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Armenia was the first country to recognise Christianity as the official religion, which is particularly interesting given they are sandwiched between other predominantly Islamic nations - Iran, Turkey, and Azerbaijan. Of course Islam wasn't around in 300 AD so the choice was somewhat limited. Apparently the Armenians are descendants from Noah, who crash landed his boat on Mt Ararat (just over the border into Turkey). I wonder whether Noah, after dis-embarking (pun very much intended), just released the animals into the wild or did he then, after all he had done for biodiversity, have to deliver each pair to his and her preferred eco system before the flood waters subsided completely? From the evidence, I suggest the latter, for as far as I can tell there are no kangaroos, giraffes, or polar bears in the Caucasus.</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Throughout history Armenia has been part of the Greek, Roman, Arsacid, Persian, Mongolian, Hittite, Byzantine, Ottoman, and Soviet empires (not in that order, unless I got lucky), so it's no wonder I had trouble pin-pointing the 'Armenian' cuisine from all the external influences. Can you spot the odd one out in the above list of conquering empires? Arsacid, c'mon wikipedia, really? In fairness the Arsacid were described as a Dynsaty rather than an Empire but still, pretty lofty company. Definitely the Ringo Starr of the invading forces.</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Geographically, Armenia is situated in the Caucasus which is the gateway between Europe and Asia, hence the history of invasion. This is also where Zeus chained Prometheus to have his liver eaten by a giant eagle for eternity. I did find several dishes that required 'liver of Titan' as an ingredient but Woolies and Coles were all out: either due to their ongoing price war, or the flooding in north Queensland. Instead I opted for the second most popular Armenian ingredient, the apricot, and as we all know Armenia is the home of the apricot.</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Lastly I learnt that the apricot is good for the brain, which would explain why Armenians are very good at chess. It doesn't explain why they are good at tennis - for that you will have to read Andre Agassi or David Nalbandian's biographies, as they both have Armenian heritage.</span><br />
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<div style="text-align: justify;"><b><span style="font-family: Arial, Helvetica, sans-serif;"><div style="text-align: justify;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; font-family: Arial, Helvetica, sans-serif;"><u><b>Missov Dziran (Lamb & Apricot Stew)</b></u></span></div><div style="text-align: justify;"><b><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span></b></div><div><div style="text-align: justify;">Ingredients</div></div></span></b></div><div style="text-align: justify;"><b><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span></b></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tb Butter</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Onion, diced</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 Clove garlic, diced</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">500g lean boneless lamb, cubed</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cup Water</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp Lemon juice</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp Ground ginger</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup Dried apricots</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp Chopped walnuts</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp Sugar</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Freshly ground black pepper</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Salt</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">In a heavy saucepan or casserole, melt the butter over moderate heat. Add the onion and garlic and saute until soft but not browned, stirring frequently. </span></div><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add the meat and saute until browned on all sides. Add the water, lemon juice, ginger, salt & pepper. Cover and simmer for 1-2 hours (until the meat is tender)</span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span"><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span></span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add the apricots, nuts and sugar (to taste), stirring well to dissolve the latter. </span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span"><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span></span></div></div><div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span">Cover and simmer 15 minutes or until the meat and fruit are tender. Serve with plain rice pilaf (c</span><span class="Apple-style-span">ook basmati rice using chicken stock and a knob of butter. Fluff with fork before serving).</span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Okay, once again I failed to take a photo of this dish - instead here is a photo of me looking chuffed post cooking.</span></div></div><div><div style="text-align: justify;"><span class="Apple-style-span"><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwUYkX5NiQEh-brBd6-e8nnBGQr_QB4bCO11A7luO2lOVSH9Cq91Fl-N4r5pMqts1RkxVZt3AyW0W-jfHuWkmjRamJuaHzOd1QPJQBBAkXht_G9Mt1P_3snMUwBrNZQFi6K9Dbxq4qA/s1600/P1040781.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwUYkX5NiQEh-brBd6-e8nnBGQr_QB4bCO11A7luO2lOVSH9Cq91Fl-N4r5pMqts1RkxVZt3AyW0W-jfHuWkmjRamJuaHzOd1QPJQBBAkXht_G9Mt1P_3snMUwBrNZQFi6K9Dbxq4qA/s320/P1040781.jpg" width="240" /></span></a></div></div><div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span></div>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com0tag:blogger.com,1999:blog-8731164604024477431.post-67705647052101733482011-03-24T23:07:00.001+11:002011-07-05T08:28:00.952+10:00Argentina<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihavW8sVkODoi0sGtvNkdzqPoqlv5fJDBEfZQjNbgCyF7qlmRH4wT55HDTG2hSmpl-ZHzUa21GztQWG4dE2x7YknNY4nkOn2yBTxwTvem4hrGa6VAvi1ePQwSJlzKsfEErcVIg8NHwzA/s1600/ar-map.gif" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihavW8sVkODoi0sGtvNkdzqPoqlv5fJDBEfZQjNbgCyF7qlmRH4wT55HDTG2hSmpl-ZHzUa21GztQWG4dE2x7YknNY4nkOn2yBTxwTvem4hrGa6VAvi1ePQwSJlzKsfEErcVIg8NHwzA/s320/ar-map.gif" width="149" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Huzzah! Argentina is the first country that I have actually set foot in: and I say 'set foot in' rather than visited because the only part of Argentina that I saw was the amazing Iguazu Falls which spans the border of Argentina, Brazil, and Paraguay.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When I think of Argentinian food I think of amazing steak. This is a huge honour coming from an Australian as we pride ourselves on the quality of our beef. And as an Australian, I can tell you that we are not averse to chucking a steak on the barbie. In fact we are much more likely to do so than to throw another shrimp on it. Each Australian man has his own way of preparing steak on the BBQ. Many subscribe to the 'only turn once method'. I like to oil the steak, not the hotplate. Some like flame grilled, others low heat. Either way there are always two things in common:</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. The man will ask each of his guests how they would like their steak cooked.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. The steaks will all be cooked the bloody same (usually either over or under done). </span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The following method of cooking steak was quite novel and produced a brilliant steak. I am not trying to pass it off as an authentic Argentinian 'asado' but it has been inspired by the Argentine way of cooking and uses the famous 'chimichurri' as a condiment so for me that is good enough until I get the chance to return to Argentina for the real thing.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u></u><br />
<strong>Ingredients</strong><br />
Argentinian Chimichurri Sauce:</span></div><div align="justify"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u><br />
</u></span></div><div style="text-align: justify;"><strong>'Gaucho' Style Steak With Chimichurri</strong></div><div style="text-align: justify;"></div><div style="text-align: justify;"></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
1 Cup Flat leaf parsley<br />
3 to 5 Cloves garlic, minced<br />
1 Tsp Salt<br />
1/2 Tsp Freshly ground pepper<br />
1/2 Tsp Chili flakes<br />
2 Tbsp Fresh oregano leaves (optional)<br />
2 Tbsp Shallots<br />
3/4 Cup Olive oil<br />
3 Tbsp Red wine vinegar<br />
3 Tbsp Lemon juice<br />
<br />
Steak:</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
1 Tbsp Cayenne pepper<br />
3 Tbsp Salt<br />
1 - 1.5 Kg Good quality steak (Rib Eye or Sirloin)<br />
2 Baguettes, sliced 1/4 inch thick</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
<strong>Directions</strong></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Put aside.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
Dissolve cayenne pepper and salt in 1 cup hot water. Transfer to a squeeze container.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
Place the steak directly over a hot grill, baste with the cayenne mixture, and grill until desired doneness. Remove the steak from the grill and slice long strips from the outer edges of the steak. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serve as you go with the chimichurri and baguette. Keep cooking until everyone is satisfied and you are lauded as best BBQ guy ever!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">(Was too busy collecting praise - mostly from myself - to take a photo but really, it's steak and sauce. I will put one up once I cook it again. In the meantime here is a picture my wife took at Iguazu Falls)</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhnIg_Mw41cfeknVmzqWXczYkx_Q5J5sRH2gTtTFKxuS991r_sAA2NxV1QlMdjhpHle6Zhy0i0dSufJGeun64wrfJ8qVJTOm9k38WQH2c-aKjMIOyP-VH7hLlN24Rsqg_NzSpyppPLA/s1600/P1020920.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGhnIg_Mw41cfeknVmzqWXczYkx_Q5J5sRH2gTtTFKxuS991r_sAA2NxV1QlMdjhpHle6Zhy0i0dSufJGeun64wrfJ8qVJTOm9k38WQH2c-aKjMIOyP-VH7hLlN24Rsqg_NzSpyppPLA/s320/P1020920.JPG" width="240" /></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> </div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I can finally add some photo's of my Argentinian steak:</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFl4Q7gxE3epPivuOgGeG7JYcVWP6Gz4Ye7hk5SnciaMuQQdFIIzXdry7gJKmY5ZF2Ugi9mnRB-9cR4EdiU-Xx0lnT4Pqbkje5tRrRv4iU2JsqpQmXO-fdxRPoebu4Z-wuvfif3gC7bA/s1600/P1050340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFl4Q7gxE3epPivuOgGeG7JYcVWP6Gz4Ye7hk5SnciaMuQQdFIIzXdry7gJKmY5ZF2Ugi9mnRB-9cR4EdiU-Xx0lnT4Pqbkje5tRrRv4iU2JsqpQmXO-fdxRPoebu4Z-wuvfif3gC7bA/s320/P1050340.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuDTgWLMQGumC0pIvx3zpf9GW3vLzlbVt0aplj8cRQKK92D3qSlik5JI6P1vObiQjwXxKMrEATR-Boo2sFFd7StMShYJ4xLdPYqCaTCrY4UBuUXhBTG7SSNS9UzTX5dhGkS_gPr2O_4w/s1600/P1050341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuDTgWLMQGumC0pIvx3zpf9GW3vLzlbVt0aplj8cRQKK92D3qSlik5JI6P1vObiQjwXxKMrEATR-Boo2sFFd7StMShYJ4xLdPYqCaTCrY4UBuUXhBTG7SSNS9UzTX5dhGkS_gPr2O_4w/s320/P1050341.jpg" width="240" /></a></div><br />
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</div>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com0tag:blogger.com,1999:blog-8731164604024477431.post-10603559879226544882011-03-14T22:05:00.005+11:002011-04-07T10:34:56.807+10:00Antigua & Barbuda<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="clear: left; float: left; font-family: Arial, Helvetica, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaxaMJBPfX4COR_OQpnhSjclrzFqb5GVUOUXHwfvCRzItq41Ch2ZB8i4ChDjJyx8IupQUY1bHVZvb5xscEqQ7vhNodXGf-I5XVAdPid6TaTep_AcjvP0l-bXBrQ-1W5hZ3S0GRCZvzDw/s320/ac-map.gif" width="297" /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">There are several fun facts that everyone should know about Antigua and Barbuda, not least of which is that in Spanish 'Antigua and Barbuda' translates to 'Ancient and Bearded'. Of course after learning this, I had to ask Mum and Dad to help out with this dish.</span><br />
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</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The second fact, which I found interesting is that the capital of Antigua & Barbuda is St John's. This happens to be the name of the residential college which I attended for three years at the University of Queensland. Does this mean that I have the hirsute pensioners of Antigua and Barbuda to thank for the great traditions of St Johns College: F monkey punch, lake patrol, nude keg throws, etc?</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I guess that may be a stretch, but they do baste their meat with beer so you never know. I definitely have to thank them for introducing me to the epic combination of banana and bacon though. Not since Officer Reeses discovery at a late night car crash site, have two foods gone together so well. As it turns out my grandparents loved banana and bacon sandwiches so perhaps I was genetically predisposed to love the following recipe as well. There are no real surprises with this one as the name gives it away. I wonder though whether this meal actually has anything to do with Antiguan cuisine or whether some Parrothead decided it would go well with an English Harbour Rum or ten. Either way I loved it.</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><u><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pork Chops With Bacon & Banana</span></b></u><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><u><br />
</u></b></span><br />
<div style="background-color: transparent;"><span id="internal-source-marker_0.16255658748559654" style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 Pork chops</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3/4 tbsp Cumin</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pepper</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Juice from 1 lemon</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tbsp Softened butter</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Bananas</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6 Bacon strips</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Beer</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><span style="background-color: transparent; color: black; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b></b></span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Directions</b></span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a small bowl, combine the butter, salt, pepper and cumin. Rub this mixture in both sides of each pork chop.</span></span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fry the Bacon in a pan until the fat has rendered. Remove and drain fat.</span></span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cut the bananas into chunks and sprinkle with lemon juice.</span></span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cut the bacon into rectangles just long enough to wrap around the banana slices. Place the banana on skewers, threading through where the bacon slices overlap.</span></span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place the pork chops on a hot grill for 15 minutes, turning once.</span></span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Turn grill down to medium, add the skewers with the bananas and grill for a further 10 minutes. For extra flavor, baste with beer while the meat cooks.</span></span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span></div><div style="background-color: transparent;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We served this up with a mango salad and sweet potato - it seemed Caribbean-ish.</span></span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxhKLb5-PinJVQlv7uK3s22dFG_JStyS44tXQmGt3whW6fM_uStVC4gQhZd7WoMcQEnqH_aU1JPjQR-Zfioz7THmn4-eN4feO2EPD1mTUO1bytAC3SQl3DhRaiLLs1Y_17bzwd9eFc0w/s1600/P1040135.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxhKLb5-PinJVQlv7uK3s22dFG_JStyS44tXQmGt3whW6fM_uStVC4gQhZd7WoMcQEnqH_aU1JPjQR-Zfioz7THmn4-eN4feO2EPD1mTUO1bytAC3SQl3DhRaiLLs1Y_17bzwd9eFc0w/s320/P1040135.jpg" width="240" /></a></div>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com0tag:blogger.com,1999:blog-8731164604024477431.post-9203842604792656942011-03-03T22:12:00.001+11:002011-03-31T19:46:46.795+11:00Angola<div class="separator" style="clear: both; text-align: center;"><span style="clear: left; float: left; font-family: Arial, Helvetica, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP2WcblE7kjv967J3fDip6Nm9GawowO8RKBJgOzQ513QF6NL76vnEXkhKmxRe0EpcYKDj7xTG-rZwFnXblB4L96LZDp6g_U0rUQ6W1E0dot9TY66ujRKfSuuW1iV7-hRjq9C_nJBtENQ/s320/ao-map.gif" width="298" /></span></div><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">I would have to say that Southern Central Africa is the region of the world that I know the least about, so straight to Wikipedia! Coincidentaly, when I looked at the same list of life expectancy that I refered to in my previous post, Angola came in second last. I hope the Angolans don't take my comments to heart and blame the Andorrans for their high mortality rate - I would feel really guilty if I sullied the no doubt strong relationship between the two countries. I beleive it may instead be due to the fact that many Angolans are deficient in Niacin (it's true - look it up). I would suggest a bowl of Nutri-grain might do the trick but, as I discovered, the Angolans know how to cook. </span></div><br />
<span style="font-family: Arial, Helvetica, sans-serif;">The following dish was a real surprise hit. My wife Sar still say's she is not a fan of seafood even though since meeting her she now eats oysters, bugs, prawns, calamari, salmon, tuna sashimi, mussels, scallops. I don't even think there is any seafood left that she won't eat; but still I feel guilty having it as a main meal. I snuck this one through when she was away for the night, and I cooked instead for Mum and Dad. My point is that you might notice seafood being under represented as the countries go by, but thankfully Angola got lucky.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
<strong><u>Camarao Grelhado com Molho Cru with Angolan Cabbage Salad</u></strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong><u><br />
</u>Ingredients</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b>1/2 kg Green prawns <br />
2 Cloves garlic, crushed <br />
1/2 cup Spring onions, chopped <br />
1 tsp Ground cumin <br />
1/4 tsp Salt <br />
4 tbsp Wine vinegar <br />
4 tbsp Water <br />
<br />
<strong>Directions</strong><br />
<br />
Make the sauce by combining all the ingredients (except prawns of course) and grind into a paste. Put the prawns on the skewers and brush with sauce. Grill until done (they should lose their translucent color), about 3-4 minutes on each side. Serve with extra sauce on the side. <br />
<br />
<strong><u>Cabbage Salad</u></strong><br />
<br />
1 Small cabbage, shredded <br />
1 425g Can sweet corn, drained <br />
1 cup Dill, finely chopped <br />
2 tsp salt <br />
1 tsp Sugar <br />
1 tbsp Olive oil <br />
<br />
<strong>Directions </strong><br />
Mix shredded cabbage, sugar, and half the salt in a bowl and press the juices out. Leave to rest for half an hour, so that cabbage lets juices out.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
Add corn, chopped dill, oil and remaining salt and mix (you could do without the extra salt if preferred).</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Too easy!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3RylR4kKz5rggLJ6BRNsMvYVGuYlTW5W5zm9D8y3RtvJSPEfR3u7trsUTQieAkprz73Yu7uaPzH8OH8erDqFQOPwzMfwW-AwcGvlATMAXX0TSeu9ZfWWo8QJMpFRt4cSlLBbVWvwcxA/s1600/P1040134.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3RylR4kKz5rggLJ6BRNsMvYVGuYlTW5W5zm9D8y3RtvJSPEfR3u7trsUTQieAkprz73Yu7uaPzH8OH8erDqFQOPwzMfwW-AwcGvlATMAXX0TSeu9ZfWWo8QJMpFRt4cSlLBbVWvwcxA/s320/P1040134.jpg" width="240" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com0tag:blogger.com,1999:blog-8731164604024477431.post-66427160962287755592011-02-26T15:26:00.001+11:002011-03-31T19:46:59.302+11:00Andorra<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="clear: left; float: left; font-family: Arial, Helvetica, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2spmJb57_z85RgpF09jc8RPtS6nryEi1xG0C8QxOQF7vVNo_F-4weluImhip1-hBhFU9GYFzWeNpC1pBOEsr2nr16XVWwqLk2UX1EcVSUWc73apJDxSIpyM3d0iZr4tSd3pqn5Ro3Aw/s320/Andorra.gif" width="297" /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When I read the wikipedia entry on the people of Andorra I discovered they have the second highest life expectancy in the world (depending on which list you look at). Then I remembered seeing a documentary where life expectancy was linked to low calorie diet - the Okinawa diet. Now having cooked a "traditional" dish from Andorra, I am pretty sure low calorie diet has nothing to do with the Andorrans tendency to live long and prosper. Reading on I discover that the only commercial crop grown in Andorra is tobacco, and their main exports are cigarettes and cigars. They also have duty free and tax free status and receive over 10 million visitors annually (pretty good for a country of 84,000). People are attracted not only by the beautiful scenery and resorts, but no doubt the duty free booze and cigs get a few Pommy chavs through the airport.</span></div><div style="text-align: justify;"><span style="font-family: Arial;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So I put two and two together: the Andorrans don't restrict their diet in order to encourage longevity, they simply flog off cheap booze and smokes to the rest of the world which brings down the average life expectancy of everyone else. Genius!</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now to the food...</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><b><u><span lang="EN-AU" style="color: black;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span></u></b><b><u><span lang="EN-AU" style="color: black;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Trinxat de la Cerdanya</span></span></u></b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span> <span lang="EN-AU"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><b><span style="color: black;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></b></span><span lang="EN-AU"><b><span style="color: black;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></span></b></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<br />
<div style="vertical-align: baseline;"><span lang="EN-AU" style="color: black;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="vertical-align: baseline;"><span lang="EN-AU" style="color: black;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">About 1kg Savoy cabbage, tough outer leaves discarded</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="vertical-align: baseline;"><span lang="EN-AU" style="color: black;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1kg Russet potatoes, peeled</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="vertical-align: baseline;"><span lang="EN-AU" style="color: black;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">12 thick slices of meaty bacon</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="vertical-align: baseline;"><span lang="EN-AU" style="color: black;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 tbsp Extra-virgin olive oil</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="vertical-align: baseline;"><span lang="EN-AU" style="color: black;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Clove garlic, minced</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="vertical-align: baseline;"><span lang="EN-AU" style="color: black;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Freshly ground black pepper</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="vertical-align: baseline;"><b><span lang="EN-AU" style="color: black;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions</span></span></b><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span class="Apple-style-span"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></b></span></div><span lang="EN-AU" style="color: black;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Boil the cabbage and potato in separate pots until well done and very tender. Mash both ingredients together with a potato masher: season to taste with salt, and set aside. </span></span><br />
<span style="font-family: Arial;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
<span lang="EN-AU" style="color: black;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fry garlic, in olive oil until soft then add oil and garlic to cabbage mixture, mixing until thoroughly combined, but still a bit chunky.</span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span> <br />
<span lang="EN-AU"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
<br />
</span></span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh697myHEF5dz01qGprh9B21OG6wrgOKra7rL1E7JNsKAAdjJOEsaTRpC44YQlFK0JNM1vVFQdMtvQcJuc5l4YqdEG_RrtfH6TzofKm9HxYEI0rPDzjbd2NklFBFmG90Lw5XpBklKWXgw/s1600/P1040133.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh697myHEF5dz01qGprh9B21OG6wrgOKra7rL1E7JNsKAAdjJOEsaTRpC44YQlFK0JNM1vVFQdMtvQcJuc5l4YqdEG_RrtfH6TzofKm9HxYEI0rPDzjbd2NklFBFmG90Lw5XpBklKWXgw/s320/P1040133.jpg" width="240" /></span></a></div><div><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px;"><br />
</span></span></div></span><span style="color: black;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fry large patties of mixture (about 3 patties for the mixture) until browned on both sides, and serve with 2 slices of bacon.</span></span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span lang="EN-AU"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So I am not sure whether even the Andorrans would serve this up as a main meal at dinner time. To me it is more of a winter breakfast a la bubble & squeak. I served it with a 'salad' of onions and olives but I wouldn't recommend doing that - perhaps a simple rocket and feta salad or something would have been better. Anyway as it was only my dad and myself eating we were more than satisfied.</span></span></span><span lang="EN-AU" style="color: black;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a frying pan, lightly brown bacon on both sides, drain on kitchen roll and set aside. </span></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span lang="EN-AU" style="color: black;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span></div>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com0tag:blogger.com,1999:blog-8731164604024477431.post-81490642506649714262011-02-21T21:48:00.001+11:002011-03-31T19:47:44.923+11:00Algeria<div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="clear: left; float: left; font-family: Arial, Helvetica, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqK5SsmVYlFmdZtO98FAJYlalMRtyrAhh4F26LVM_V9_HM7V9IZDYDQo_yi4skZT0Mnn1TuqmoTett1RbItSNwtdW4W7HwfQTVQdXmIeXJWZYB7HNya6ZF-ZyHHOQUtl0Ia0f1Yh_UrA/s320/Algeria.gif" width="297" /></span><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="color: black;"><span id="internal-source-marker_0.3213178568985313" style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I am glad that this foodyssey does not require me to travel to each country. Don't get me wrong, I love to travel and if money and time allowed I would LOVE to attempt the journey for real; but have you seen what is going on in the Middle East and Northern Africa? Apparently there is a food crisis going on (among many other factors like oppression of civil liberties) however thankfully the local supermarket was able to supply all the ingredients I needed (thanks Masterfoods for doing the hard work for me).</span></span></span></span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="color: black;"><span id="internal-source-marker_0.3213178568985313" style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></span></span></div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I was pretty pumped for my first foray into Africa. When I think of North African food I think of fragrant spice markets, couscous and dates. I tried to find a recipe that brought these exotic imaginings to life but in this instance I fell short of the mark. The dish is a decent meal and pretty easy but it just didn't live up to my lofty expectations, I think I tried to hard to go healthy on this one. I will endeavour to make amends when I get to Egypt.</span></span></div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="text-decoration: underline; white-space: pre-wrap;"><b><br />
</b></span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Algeria - Chicken Couscous</span></span></div><div style="background-color: transparent; margin: 0px;"><br />
</div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></span></div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons olive oil</span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Medium onion -- chopped</span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Cloves garlic</span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon cumin</span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 Teaspoon cinnamon</span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 Teaspoon cayenne pepper</span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Can diced tomato</span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Medium carrots -- chopped</span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Stalks celery -- chopped</span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Cup cauliflower -- chopped</span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Medium red capsicum -- chopped</span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Medium turnip</span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Cup chicken stock</span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">500 g Chicken breast (cut into strips)</span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Medium zucchini</span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 Tablespoons Parsley</span></span></div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;"><b><br />
</b></span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions</span></span></div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Saute garlic and onion in oil in a large saucepan. </span></span></div><div style="background-color: transparent; margin: 0px;"><br />
</div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Combine cumin, cinnamon, cayenne pepper, and parsley and stir in. </span></span></div><div style="background-color: transparent; margin: 0px;"><br />
</div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add tomatoes, carrots, clelry, cauliflower, capsicum, turnip and broth (could probably mix and match veggies depending on availability). </span></span></div><div style="background-color: transparent; margin: 0px;"><br />
</div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bring to the boil then reduce heat and simmer 15 minutes. Add chicken and zucchini and simmer for 10 more minutes (make sure chicken is cooked).</span></span></div><div style="background-color: transparent; margin: 0px;"><br />
</div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Stir through couscous and serve.</span></span></div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="text-decoration: underline; white-space: pre-wrap;"><b><br />
</b></span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: #333333; font-style: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Couscous</span></span></div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: #333333; font-style: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"></span></span></div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;"><b><br />
</b></span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: #333333; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></span></div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: #333333; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: #333333; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 Cup couscous</span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: #333333; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 3/4 Cups chicken stock</span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: #333333; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 Teaspoon salt</span></span></div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: #333333; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;"><b><br />
</b></span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: #333333; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions</span></span></div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: #333333; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: #333333; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bring stock to boil in a saucepan. Add salt and stir. </span></span></div><div style="background-color: transparent; margin: 0px;"><br />
</div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: #333333; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: #333333; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mix couscous and stock together in a bowl. Cover with a tea towel and allow to sit for about 5 minutes.</span></span></div><div style="background-color: transparent; margin: 0px;"><br />
</div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: #333333; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: #333333; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fluff with a fork (should be light and fluffy)</span></span></div><div style="background-color: transparent; margin: 0px;"><br />
</div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></span></span></div><div class="separator" style="background-color: transparent; clear: both; margin: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbnddVtMPCYVZP_dHszSH3LASI6PQbgXfjpkZNp_mn8w1qTANZs75rl0QSeRujvEaV0doGaa__xE02K4XWIKBqrNPaF8qrObzLnGcCWd_-I4tkGRsgawQGZiU3FDqze-d_hlLGiuj0Q/s1600/P1040129.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfbnddVtMPCYVZP_dHszSH3LASI6PQbgXfjpkZNp_mn8w1qTANZs75rl0QSeRujvEaV0doGaa__xE02K4XWIKBqrNPaF8qrObzLnGcCWd_-I4tkGRsgawQGZiU3FDqze-d_hlLGiuj0Q/s400/P1040129.jpg" width="300" /></span></a></div><div style="background-color: transparent; margin: 0px;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></span></div>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com0tag:blogger.com,1999:blog-8731164604024477431.post-80995669854518870692011-02-19T10:25:00.001+11:002011-03-31T19:48:11.138+11:00Albania<div style="background-color: transparent; margin: 0px;"><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="clear: left; float: left; font-family: Arial, Helvetica, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIDvwvfNnUuu4ocnJrK9pzJqrfX82kXAh7_npWHY31EshVEoBnNpdyTcx7Iv9rcc2XhYiXu5gaGtiHu7iAmMyA6VFRFunre75Kd6JGSQaTqSuuvE0gbkfrLefkjt2SeFlVwhxQae916g/s320/Albania.gif" width="298" /></span></div><span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My family have been quite enthusiastic about this culinary world tour and they insisted on helping out, so I let Sar and my brother Dunc take the reins on Albania. The made an absolutely delicious Albanian Byrek (they also attempted another dish and we all learnt that a stick of butter doesn't mean the whole packet, but I won't go into detail on that).</span></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It's no secret that spinach, cheese, and pastry make a delicious combination. Personally, this is my ultimate hangover food as it is salty, a little bit oily, and you don't get the lead belly that usually accompanies a Whopper with cheese. Having spent my uni years in Brisbane, I can say that the best place to try said combination is the German Bakery at Gailey 5-ways, St Lucia, however I must concede that the more cosmopolitan cities down south can certainly give just as good; and, as it turns out, so can Sar and Dunc.</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The Byrek is quite a common dish around the Mediterranean and Arab states. It is essentially a pastry that can be filled with many different ingredients and can be served as individual triangles or as a full sized pie. It is the Albanians though, that fill theirs with the spinach and cheese combination that you will find below.</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Byrek Shqiptar Me Perime</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"></span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Cup olive oil</span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 Packets (about 30 leaves) filo pastry </span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">700 g Spinach, chopped </span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Cup diced feta cheese </span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 Cup chopped spring onions</span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 eggs </span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 Teaspoon salt</span></span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Brush a medium sized rounded baking pan with oil. Layer pastry leaves two at a time, brush with oil, and then lay the next two until you have used about half. Make sure they cover the whole pan and hang about an inch over the edge of the pan.</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sprinkle spinach with alt and mix by hand. Then mix in the feta, onions, eggs, and salt and combine by hand. Spread the mixture over the laid pastry leaves.</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Use the rest of the leaves to cover the pie, repeating the process above. Roll the overhanging leaves on top of the pie to form a crust.</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake at 180 degrees Celsius (until golden brown).</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Serve with beaten yoghurt.</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlaOMeZd9nfA5qRpBiREHk4HlQjybIMpVlfbna5o6IEOVMHp0hnOQFoIVUpkP-5ic8d8Ua8XGQKoYvCUWqw6xLiX9oGxIVlJ4kHlLJntAuNk64PwUViM2RZMbmQvp6BmF8k6RmAwoO_g/s400/P1040118.JPG" width="400" /></span></div>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com0tag:blogger.com,1999:blog-8731164604024477431.post-69337936155728211292011-02-12T16:30:00.001+11:002011-03-31T19:48:23.297+11:00Afghanistan<div style="background-color: transparent; margin: 0px;"><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="clear: left; float: left; font-family: Arial, Helvetica, sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwtwQSLj1LkCLJjyk2HpFIjbAETjTAvBVWWduJyxqoPw8gM1rRLhHJnuq4PM6oxVZC6rW-iQwIpAxXUxAPUTqe9I4TFAHROsKh3AM6NUklcS2h2vIulZeQL1OvsnlDBEZCnDAbOctRQw/s320/Afghanistan.gif" width="299" /></span></div><span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I don't know what I will be cooking toward the end of this experiment. Perhaps when I hit Zimbabwe I will be preparing such delicacies that Bobby Mugabe himself would be flattered to see dished up. A nice roast zebra haunch with warthog bacon perhaps? But as I am at the beginning I am sticking to beginners meals. The prerequisites are:</span></span><br />
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<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Easy to find ingredients (small town means fancy ingredients are hard to come by).</span></span><br />
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<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Relatively easy to cook (at least to start with). I want these recipes to be everyday meals rather than once a month dinner party meals.</span></span><br />
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<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">- Healthy (within reason).</span></span><br />
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<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So Afghanistan is a country that I knew only from the news as a place continually at war and a breeding ground for extremists. I can now add to my knowledge of the country the fact that they have a delicious lamb stew that can keep you warm on those cold night fighting infidels in the Khyber Pass. Actually I have also just finished reading the Kite Runner and I have a respect for the majority of the Afghan people and can only wonder at what they have gone through and continue to live through. But I digress...</span></span><br />
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<span id="internal-source-marker_0.6215328760445118" style="background-color: transparent; color: black; font-style: normal; font-weight: bold; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Lamb With Spinach</span></span><br />
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</span></span><span style="background-color: transparent; color: black; font-style: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></b></span><br />
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</span></span></div><div style="background-color: transparent; margin: 0px;"><span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1kg Diced lamb leg (for stewing) <br class="kix-line-break" />Olive oil <br class="kix-line-break" />300 - 400g (about 3 large) brown or white onion<br class="kix-line-break" />4 teaspoons chopped garlic (I just guessed a couple of cloves)<br class="kix-line-break" />2 teaspoons turmeric <br class="kix-line-break" />1/4 teaspoon nutmeg <br class="kix-line-break" />1/4 teaspoon ground cardamom (I think by the end of this I will have a sweet spice collection)<br class="kix-line-break" />1 teaspoon crushed red pepper -- or to taste (I used chilli flakes as this was at hand and I generally like spicy foods) </span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon cinnamon <br class="kix-line-break" />2 x 425ml cans diced tomatoes<br class="kix-line-break" />1 cup beef stock <br class="kix-line-break" />150 - 200 g fresh spinach or silverbeet; wash & roughly chopped (I didn't bother measuring - I just chopped a full bunch and added it. I am sure you could do more or less and get away with it).<br class="kix-line-break" />1/2 cup natural yoghurt <br class="kix-line-break" />1 tablespoon grated lemon zest<br class="kix-line-break" />1/4 cup roast pine nuts (pan roast watching constantly so as not to burn).</span></span><br />
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: bold; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions</span></span><br />
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<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Measure and mix the turmeric, nutmeg, cardamon. red pepper, and cinnamon ready to go.</span></span><br />
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<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Also mix the tomatoes and stock in a seperate bowl as these are added together.</span></span><br />
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<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chop the onion and garlic and put in a third bowl.</span></span><br />
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sear lamb in the olive oil in a cast-iron skillet or Dutch oven (if you don’t have one use a deep saucepan and transfer to casserole dish before baking). Add the onions and garlic and saute for a few minutes. Put in the spice mix and saute the mixture for 1 to 2 minutes more stirring so as not to burn.</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;"></span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add the tomatoes and veal stock and stir.</span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br class="kix-line-break" />Cover the dish and bake at 180 c for about 1 hour, until the meat is tender and begins to break up. Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and blended in. Allow the stew to cool slightly.<br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;"></span></span><br />
<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">To serve top with yoghurt, lemon zest and roasted pine nuts.</span></span><br />
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<span style="background-color: transparent; color: black; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgav2eAS0YDr3OkLYXN-Qk2OL-Tw-DdZSdgozzC9DbbFLDF0IOOeEjlxvtnmnqD48C4ytuTWVnFV8nDzwT46m9HWnsgKNIsBKp8DRJLqpHq7I6wM1hhYm2LlhGb1qBB5k4CSczPxyqhkQ/s1600/P1040818.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgav2eAS0YDr3OkLYXN-Qk2OL-Tw-DdZSdgozzC9DbbFLDF0IOOeEjlxvtnmnqD48C4ytuTWVnFV8nDzwT46m9HWnsgKNIsBKp8DRJLqpHq7I6wM1hhYm2LlhGb1qBB5k4CSczPxyqhkQ/s320/P1040818.jpg" width="240" /></a></div><div><br />
</div></span></span> </div>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com0tag:blogger.com,1999:blog-8731164604024477431.post-36506625769091614202011-02-08T18:03:00.000+11:002011-02-28T22:05:39.686+11:00The Journey Begins...<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This all started because I enjoy cooking and love food even more. I had a repertoire of about 5 meals, one of those I was never allowed to cook because my wife Sar, and my housemate Luke complained I used too much chorizo. What they didn't realise was the well known fact that too much chorizo is never enough! So I wanted to expand my cooking skills and also try some interesting and new dishes along the way.<br />
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Another factor that has allowed this adventure to begin is that Sar works later than I do, and I consistently have at least an hour in the afternoons before she arrives home (case in point - right now). So instead of turning on the telly and wasting that hour, I have been googling recipe ideas and then cooking something I have never tried before with the obligatory glass of wine or a cold beer.<br />
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The problem, as Sar can attest to, is that sometimes I can be a little bit indecisive. So to give me some guidance as to which recipe to choose each night I figured I would do it the easy way - alphabetically. That is to say I will choose a meal from every country in the world: Afghanistan to Zimbabwe. And that is essentially what this blog will be about - my Food Odyssey (Foodyssey).<br />
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The obvious benefits of this plan are that I get to experience culinary combinations and techniques that I have never heard of or tried before (like bacon and banana - awesome!) I inadvertently learn a bit about each country as I go, and of course I get kudos for having a meal either prepared or cooking when Sar gets home.<br />
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Bon Voyage Appetit!</span>Nick Moranhttp://www.blogger.com/profile/00587952715737327492noreply@blogger.com3