Around The World With Food

SEAFOOD CEVICHE (PERU)

INGREDIENT:
. 300 gm fresh red snapper    
. 100 gm shrimp    
. 100 gm scallop    
. 50 gm red pepper    
. 20 gm spring onion    
. 100 ml lemon juice     
. 10 gm sea salt    
. 40 gm fresh red chilli, shredded        
. 10 gm fresh mint    
. 10 gm fresh coriander    
. 10 gm cress        
. 80 gm mango        
. 80 gm avocado        
. 50 gm red onion    
. 1 fresh lemon, whole    
        
METHOD:
Thinly slice the fish fillet, prawns and scallops. Mix with chopped peppers and spring onions, and keep aside in the chiller.
In the meantime, mix lemon juice, sea salt and shredded chilli and keep in a jar.
Thinly slice the mango, avocado and red onion.
Prepare your mint, coriander and cress by keeping in chilled water.
To assemble, marinate the seafood mix in the lemon juice mix for about 5 minutes; drain and reserve the liquid.
Place on a platter with a topping of mango, avocado and chilli. Garnish with fresh cress, coriander and mint and serve.
LOBSTER MAC 'N' CHEESE (UNITED STATES)

INGREDIENT:
. 1.2 kg (3 pcs) Omani Lobster Tail
. 50 gm onion
. 4 garlic cloves
. 50 gm unsalted butter
. 2 gm cayenne pepper
. 50 gm plain flour
. 800 ml semi-skimmed milk
. 30 gm English mustard
. 300 gm macaroni pasta
. 50 gm mature
cheddar cheese
. 50 gm Gruyères cheese
. 50 gm parmesan cheese
. 50 ml olive oil    
. 15 gm breadcrumbs     
. Salt and pepper to taste

METHOD:
Portion the lobster tail meat into ½ inch chunks and keep in the chiller.
Peel and finely chop the onion and garlic.
Take a large ovenproof casserole pan (ideally 30cm wide and 10cm deep) that you would like to serve your dish in and place on medium heat. Melt butter into the pan and add the onions, garlic and cayenne pepper. Cook for about five minutes. Reduce the heat and stir in the flour, milk and mustard. Mix it well and simmer for 10 minutes while preparing the pasta.
Cook the pasta in a pan of boiling salted water according to packet instructions. Drain, reserving a little cooking water.
Stir the lobster meat into the sauce and cook for two minutes. Add the pasta and grate in the cheddar and Gruyeres cheese. Mix well and taste the seasoning. Add the parmesan and sprinkle with bread crumbs.
Bake in a preheated oven for about 12 minutes at 180°C until golden. Serve with a fresh garden salad.
PERI PERI CHICKEN (PORTUGAL)


INGREDIENT      
For the peri peri sauce
. 60 ml lemon juice    
. 75 ml olive oil    
. 50 ml apple cider vinegar    
. 20 gm cayenne pepper    
. 15 gm garlic        
. 20 gm paprika        
. 10 gm salt        
. 15 gm chilli flakes    
For the chicken
. 80 gm (8 pcs) chicken thigh, with skin on
. 120 gm red peppers    
. 120 gm yellow peppers    
. 80 gm banana shallots    
. 80 gm cherry tomatoes    
. 20 ml olive oil        
. 10 gm fresh thyme    

METHOD:
Mix all the ingredients for the sauce in a bowl. Blend it with just one whizz for all the ingredients to come together.
Marinate chicken thighs with thyme, olive oil and salt. Then, marinate the chicken thigh with peri peri sauce for about 2 hours and store in the chiller.
Cut the peppers into big chunks and the banana shallots in halves. To prepare, grill the chicken thighs on a preheated grill for about 3 minutes each side. Then bake the grilled chicken pieces in a preheated oven at 180°C for 12 minutes.
Quickly marinate the peppers, tomatoes and banana shallots, and grill them on the preheated grill.
To assemble, place the grilled chicken with peppers, tomatoes and banana shallots neatly and drizzle around the sauce.
SOM TUM SALAD (THAILAND)


INGREDIENT     
. 50 gm red cherry tomatoes
. 50 gm yellow cherry tomatoes
. 10 gm fresh red chilli
. 20 gm fresh garlic
. 10 gm green papaya
. 80 gm green beans, chopped
. 200 gm dry shrimp
. 20 ml fish sauce    
. 20 ml limejuice    
. 20 gm palm sugar
. 40 gm peanuts    
. 10 gm fresh coriander
. 10 gm Thai basil
    
METHOD
Using a mortar and pestle, smash the garlic first. Then, add the chillies and crush them just enough to release their spice. Add the dried shrimps, palm sugar, limejuice and fish sauce, and crush with pestle to get everything together.
Add in the shredded papaya, halved cherry tomatoes and 1-inch cut green beans and mix well. Garnish with fresh coriander and Thai basil.
Present it on a plate or in the mortar itself.
VEGETABLE MAHSHI (MIDDLE EAST)


INGREDIENT:
. 200 gm short grain rice
. 120 gm onion
. 70 ml tomato sauce
. 40 gm fresh local parsley
. 40 gm fresh coriander
. 40 gm fresh dill leaves
. 3 gm cinnamon powder
. 3 gm allspice powder
. 20 ml sunflower oil
. 4 pcs baby marrow
. 4 pcs baby eggplant
. 8 leaves white cabbage
. 4 pcs baby peppers
. 4 pcs baby tomatoes
. 8 pcs vine leaves    
. Salt and pepper to taste

METHOD:
Sauté 60gm of chopped onion in 10 ml oil until it starts to brown. Add the tomato sauce, salt, pepper and spices. Simmer for  around three minutes.
Rinse the rice thoroughly and drain. Finely chop the herbs. Add the prepared tomato sauce and herbs to the rice and mix well.
Core the vegetables. Try to remove most of the core leaving only a thin outer shell, taking care not to break or pierce the vegetables.
Using a teaspoon, stuff each vegetable with the rice mixture pushing down the rice as you add more with the handle of the spoon. Leave ½ inch unstuffed to allow the rice to expand when cooked.
Add 10 ml oil to a non-stick pot. Arrange the rest 60 gm of thick sliced onion to cover the bottom. This is to avoid the bottom of the vegetables being charred if the water dries out (it also gives a nice flavour to the meal). Arrange the stuffed vegetables on top of the onion in a standing position to avoid the rice spilling out. Add 60 ml of water. Bring it to a boil, and then simmer on a very low heat until rice is cooked. It will take about 25-30 minutes. Let it stand in the same pot off the fire for
five minutes.
To serve, discard onion slices, and arrange the vegetables in a serving dish.
TUSCAN SLICE  (ITALY)


INGREDIENT:
For the hazelnut dacquoise
. 115 gm flour 45
. 340 gm hazelnut flour
. 400 gm icing sugar
. 20 gm egg white powder
. 500 gm egg white
. 200 gm sugar    
. 20 gm hazelnut whole
For the orange compote
. 475 gm  orange    
. 30 gm butter
. 30 gm light brown sugar
. 100 gm sugar
. 50 gm Trimoline (inverted sugar)
. 5 gm cornflour
For the gianduja milk chocolate mousse
. 250 gm hazelnut praline
. 500 gm whipping cream
. 250 gm heavy cream
. 3.5 pcs gelatine leaves
. 250 gm gianduja milk chocolate

METHOD
For the hazelnut dacquoise, whip the egg whites and sugar until stiff and fluffy. Fold all the dry ingredients into the egg white mixture. Spread on a baking tray.  chop the hazelnut and sprinkle on top.  Bake at 200°C for 12 mins.
For the orange compote, peel the orange. Combine all the ingredients and cook over low heat for an hour (as that makes the bitterness of the orange rind subside while also making it tender).
Add the cornflour and remove from heat. Using a hand blender, blend well and leave to cool. After it has cooled down, you can use it to layer the cake
For the gianduja chocolate mousse, melt the chocolate and the praline paste. Whip the cream gradually. Soak the gelatine in ice water. When soft, melt in a microwave and pour it into the chocolate. Fold it then finally add in the whipped cream.
Layer on top of the cake and serve.