(Succulent pieces of skewered chicken served with tangy peanut sauce)
Ingredients
For the Satay
150 gm chicken breast, cut into 1-inch thick cubes
2 stalks lemongrass
1 tsp turmeric
1 tbsp roasted peanuts
½ tsp cumin seeds
½ tsp coriander seeds
4 finely shallots (chopped)
¼ tsp cinnamon powder
1 tbsp cooking oil
1 tsp sugar
1 tsp salt
8 bamboo skewers
1 big onion, cut into ¾ inch cubes
1 big cucumber, cut into quarters lengthwise and then into medium slices
For the peanut paste
100 gm peanuts
1 ½ tbsp tamarind pulp
6 tbsp sugar
2 cups of water
6 tbsp oil
Salt to taste
For the spice paste
8 dried chillies soaked in warm water
2 tsp thinly sliced galangal (Thai ginger)
3 cloves garlic
1 tsp cumin powder
1 tsp coriander powder
Method
- Soak the bamboo skewers in water for at least 3 hours. This helps to prevent them from burning too easily during the barbecue.
- Blend the lemon grass, turmeric, peanuts, cumin seeds, coriander seeds, salt and sugar into a fine paste.
- Blend in the shallots, cinnamon powder and cooking oil. Marinate the chicken with this paste for at least 3 hours. Meanwhile, soak the tamarind in 2 cups of water. Use only the juice, discard the pulp and seeds, if any.
- Drain the water from the bamboo skewers. Skewer 4 to 5 pieces of the marinated meat on each skewer, just like one might do with kebabs. Skewer the meat up tightly against each other so that they stay in place. The meat should occupy slightly less than half the stick.
- For the peanut paste, without using any oil, roast the peanuts in a frying pan or wok over low heat until they are brown and fragrant. Allow them to cool before removing as much of the peanut skins as possible. Put the peanuts in a blender, along with the other ingredients and beat on a low setting until coarsely ground. Put aside.
- Remove the dried chillies from the water, cut the top off, remove the seeds and slice. Put all the ingredients for the spice paste into a blender and grind into a fine paste. If the ingredients are too dry and you have trouble grinding, add 1 tablespoon of oil.
- Heat 6 tablespoons of oil on low heat in a pot. Sauté the spice paste until it turns golden brown. Now add the ground peanut and tamarind juice.
- Cook on low heat while stirring frequently so that the sauce does not stick to the bottom of the pot. Add some water if the satay sauce becomes too thick and hard to stir.
- Cook for about 45 minutes or until a reddish chilli oil rises to the top of the pot. The satay sauce should have a rich, dark red colour with a thick consistency.
PRAWN TEMPURA (JAPAN)
(This Eastern classic snack is ultra tasty and super light on the stomach)
Ingredients
1 kg uncooked king prawns
Vegetable oil, for deep frying
For Tempura Batter
75g corn flour
75g plain flour
1 egg, lightly beaten
¾ cup cold soda water
Method
– Shell and de-vein the prawns.
– Sift corn flour and plain flour together in a medium bowl. Add egg and soda water and mix until just combined. Allow batter to stand for a few minutes.
– Heat oil in a large saucepan or wok. Holding prawns by the tails dip in the batter and allow excess to drain away. Deep-fry prawns, a few at a time, until batter is very lightly browned and prawns have turned pink and are cooked through. Drain and serve hot.
VEGETABLE POTATO SKINS (MEXICO)
(Scooped potatoes filled with the goodness of mushroom and corn)
Ingredients
2 potatoes
50 gm mushroom
50 gm baby corn
1 tbsp celery
1 tbsp leeks
2 tbsp chopped onion
1 tbsp chopped garlic
2 tbsp chopped spring onion
1 bunch fresh coriander leaves
3 tbsp tomato sauce
2 tsp chilli powder
Few drops, soy sauce
Salt as required
1 tsp sugar
Cheese for garnishing
Method
- Cut and halve the potatoes into two pieces each
- Scoop out the potatoes, parboil and deep fry
- Chop all the above vegetables and cook them with the spices
- Stuff the above vegetables into the potato and grate some cheese on top
- Gradinate the potatoes and serve them hot with salsa and sour cream
BAKED BASSA VERA CRUZ (ITALY)
(Influenced by Spanish cuisine and named after a Mexican port this fish fillet recipe has taken on Italian traits)
Ingredients
200 gm Bassa fish
1 tsp chilli flakes
1 bunch fresh coriander leaves
A few drops of lemon juice
50 ml olive oil
Black pepper as required
2 tbsp refined flour
100 gm fresh tomato
50 gm yellow and red pepper
1 tbsp celery
100 gm tomato puree
2 tbsp onion
50 gm butter
2 tbsp cream
Italian seasoning as required
Method
- Marinate the fish with lemon juice, olive oil, chilli flakes, coriander leaves and seasoning.
- For the sauce, heat the butter and add onion, garlic, celery and leeks. Sauté well.
- Add the freshly chopped tomatoes and tomato puree. Add seasoning and boil well.
- Add the above fish fillets into the sauce.
- Cook well and serve hot.
MAC AND CHEESE (USA)
(That quintessential American must-try dish)
Ingredients
1 packet macaroni
4 tbsp butter
4 tbsp flour
1 cup milk
1 cup cream
1/2 tsp salt
fresh ground black pepper to taste
2 cups cheddar cheese, shredded
1/2 cup breadcrumbs, buttered
Method
– Preheat oven to 400°F
– Cook and drain macaroni according to package directions; set aside
– In a large saucepan melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended
– Pour milk and cream in gradually stirring constantly. Bring to boiling point and boil for 2 minutes, again stirring constantly. Reduce heat and cook (stirring constantly) 10 minutes
– Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts
– Turn off flame
– Add macaroni to the saucepan and toss to coat with the cheese sauce
– Transfer macaroni to a buttered baking dish. Sprinkle with breadcrumbs
– Bake for 20 minutes until the top is golden brown
COQ AU VIN (FRANCE)
(Literally meaning rooster in wine, this recipe is the heart and soul of French cuisine)
Ingredients
For the marinade
1 bottle good-quality red wine
1 tbsp red currant jelly
1 small onion, chopped)
1 celery, chopped
1 carrot, chopped
4 garlic cloves, unpeeled, bruised
3-4 sprigs of fresh thyme
2 bay leaves
2 cloves
For the stew
4 large chicken joints (thigh or leg), skinned
1 tbsp olive oil (plus extra for shallow frying)
100 gm pancetta (rind removed, cut into large cubes)
Salt and freshly ground black pepper to taste
1 tbsp plain flour
25 gm butter
20 button onions, peeled
20 button mushrooms
3 tbsp cognac
3-4 tbsp fresh parsley
Method
- Place the marinade ingredients into a casserole dish and bring it to a boil. Allow the volume of liquid to reduce by one-third and strain into a clean, non-reactive bowl and set aside to cool. Place the chicken pieces into the marinade, cover and leave to chill in the fridge for at least 5-6 hours or, preferably, overnight.
- Warm the olive oil in a casserole dish and gently fry the pancetta until golden-brown. Remove with a slotted spoon and reserve.
- Remove the chicken joints from the marinade, setting the liquid aside. Season the chicken joints with salt and freshly ground black pepper. Dredge the joints in the flour, and then fry until golden-brown in a little olive oil. Remove with a slotted spoon and set aside.
- Add the butter to a dish and throw in the onions and mushrooms and fry gently for 10 minutes, or until golden-brown. Remove any excess fat with a spoon and return the chicken and pancetta to the pot, turn up the heat and pour over the cognac. Set alight, allow the flames to die down and then add the reserved, reduced wine. Gently simmer for one hour.
(Alternatively, cook the casserole in an oven preheated to 170C/325F/Gas 3.)
THAI PRAWN CURRY (THAILAND)
(A riot of flavours and a melange of tastes make this Oriental dish a must eat)
Ingredients
1 tbsp vegetable oil
1 onion, chopped
1 tsp fresh root ginger
1-2 tsp Thai red curry paste (available readymade)
400 gm chopped tomatoes
50 gm coconut milk
400 gm frozen prawns
Coriander leaves for garnishing
Method
- Heat the oil in a medium saucepan. Tip in the onion and ginger and then cook for a few minutes until softened.
- Stir in the curry paste and then cook for 1 more minute. Pour over the chopped tomatoes and coconut milk. Bring to a boil, then leave to simmer for 5 minutes.
- Add the prawns and then cook for 5-10 minutes more, depending on how large they are.
- Garnish with coriander.
- Serve hot with plain white rice (preferably basmati)