Tuesday, 20 May 2014

Tasty Holiday Foods

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Tasty Holiday Foods
Food on holiday is always a touchy subject. Should you go all out and try the exotic local cuisine or stick to what you know? Well, of course, for the full flavour of your holiday you need to let your taste buds tingle. These recipes are just the ticket to take you far away from the comfort of your kitchen!

Ceviche
Popular across South America, it is Peru that takes the glory for the origin of this delicious dish. Made with fresh raw fish, it is far more appetising than some pictures make it look, and perfect for a summer’s day. An advantage is to try it from a master or the country first but here’s how to do it at home:
  • Slice white fish or salmon as thinly as possible
  • Marinate in citrus juice and chilli.
  • Leave in the fridge for half an hour or an hour.
  • Plate up with corn, lettuce and sweet potato.
  • Add onions and season to taste – adding more chilli if you want an extra kick.
Spicy Thai Lobster Soup
A dish with a truly Asian blend, the flavour is wild thanks to the seasoning and adds an extra zip to your meal. Another delicious meal from Thai cuisine, the complexity of flavours gives it a winning touch:
  • Slice lobster meat from two lobster tails and set aside.
  • Stir one and a half tablespoons of Asian Blend into a large saucepan on medium heat for one minute.
  • Add four cups of chicken or fish broth with one tablespoon of lime rind and boil before stirring in 1/3 cup of uncooked long-grain rice. Cover and simmer for 20 minutes.
  • Add a cup of coconut milk and six sliced mushrooms, stirring occasionally for five minutes.
  • Add two chopped green onions, chile and coriander with the lobster to cook for five minutes.
  • Take off the heat and add two table spoons of lime juice.
Butter Chicken
An exciting and vibrant country, the UK has a number of eateries related to India, but none take you there in quite the same way. Food culture in India has a long history, find out how to make the pride of Punjabi cuisine:
  • Create a marinade from 100ml of plain yoghurt, the juice of one lime, 15g of crushed garlic, a couple of centimetres of grated garlic, cumin, coriander, garam masala, paprika and salt.
  • Cover this over the chicken breasts and marinate in the fridge overnight.
  • Shake off any excess and grill each breast for four minutes until golden-brown.
  • Use lemon juice and butter to baste the breasts and roast in the oven (200C) for 12 minutes.
  • In this time make the sauce. Fry one onion in butter until softened before adding two crushed garlic cloves and grated ginger for an extra minute. Add tomato puree and chilli powder before cooking for a further two minutes.
  • Reduce heat, add 200ml of double cream and simmer before adding the breasts.
  • Season and serve with naan bread and/or basmati rice.


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