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Flavours of the World

Get your tastebuds singing with these 3 amazing spicy and sweet recipes illustrating fabulous flavours from around the world, , inspired by Kate Humble's new TV programme, The Spice Trail. Follow on for another fabulous 3 recipes here

Hot fried mushrooms with crushed pepper – Serves 4

Cooked in an Indian style, these hot mushrooms make for a perfect starter or side dish

4tsp olive oil
4 green chillies, chopped finely
1 garlic clove, crushed
1cm ginger, grated
2 medium red onions, chopped finely
400g button mushrooms, quartered
1 1/2 tsp crushed black pepper
1/2 tsp turmeric
1/2 tsp garam masala powder
1 tbsp cream
Juice of 1 lime

1. Fry the green chillies, ginger and garlic in a pan for 1-2 minutes. Add the onions, cook for 3-5 minutes until soft.

2. Add the mushrooms, black pepper, turmeric and garam masala. Coat the mushrooms in the fragrant oil and cook on a medium heat for 5-8 minutes or until the mushrooms are cooked. Be careful not to over-cook them as this can turn them squishy.

3. Mix in the cream and lime juice. Stir in over a low heat.
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4. Serve as a starter or side dish.

Sri Lankan King Prawns with a cinnamon spice mix – Serves 4

2.5cm long piece of cinnamon stick
1 tsp white rice
1/2 tsp coriander seeds
1/4 tsp cumin seeds
1 cardamom pod, shelled

To make the rice dish:

  1. Dry roast the rice in a small pan until it starts to brown. Add the remaining ingredients and roast until fragrant and the coconut turns golden brown.
  2. Remove from the heat and grind into a fine powder.

Ingredients for main dish:

1/4 black peppercorns
2 tsp coriander seeds
1 tsp cumin seeds
1/2 tsp turmeric
350 ml coconut milk
350g king prawns (frozen or fresh)
 2 medium red onions, chopped roughly
1 1/2 fresh red chillies, chopped finely
2 tsp white wine vinegar
175g fresh spinach leaves, chopped roughly

  1. Carry out the same process as above for the black peppercorns, coriander seeds and the cumin seeds.
  2. Combine with the pre-prepared spice mix and turmeric in a large bowl. Add 2 tsp of water and make a paste. Gently stir in the coconut milk, white wine vinegar and 100ml water. Add the prawns, half of the chopped onions, the chopped chillies and the spinach.
  3. Stir in the ingredients making sure they are fully covered in the mixture.
  4. Fry the remaining onions in a large wok or frying pan, until they are brown and soft. Pour in the prawns and spiced coconut milk and gently simmer for three to four minutes, until the prawns are cooked.
  5. To finish, sprinkle the Sri Lankan spice mix over the top. Serve piping hot with white rice.

Moroccan chicken with sticky saffron honey - Serves 4

2 tsp olive oil
4 large chicken breasts
1 large onion, chopped roughly
3 garlic cloves, crushed
1 tsp ground cinnamon
1/2 tsp ground ginger
800g chopped tinned tomatoes
275ml chicken stock
2 tsp stands of saffron
75ml honey
Handful of fresh coriander and few saffron strands to serve

1. Heat the olive oil in a large saucepan. Season the chicken pieces and brown them in the pan.

2. Set the chicken breasts aside and brown the onions in the same pan for five minutes. Stir in the garlic, cinnamon and ginger and cook on a low heat for two minutes.

3. Stir in the tomatoes and simmer for 15 minutes.

4. Boil the chicken stock and dissolve the saffron. Pour this over the tomato mixture and bring to the boil. Place the chicken on top and gently cover it with the mixture.

5. Turn down to a gentle simmer, cover and cook for 25 minutes.

6. Once the chicken is tender, add the honey and simmer until the mixture thickens.

7. Sprinkle with fresh coriander and saffron strands; serve with couscous.

 

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