7 world food recipes that'll make you feel like you're on a global adventure
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Not all of us are jetting off to exotic climes this August – but whilst we can’t guarantee sunshine if you’re stuck in Blighty, we can make you at least feel like you’re on an adventure abroad when it comes to dinnertime. Here are six recipes – five mains and two desserts - that’ll take your tastebuds on a journey from the bustling souks of Marrakech to the homely kitchens of Italy to the beaches of Australia – without even leaving your kitchen. Enjoy! A taste of... Spain Patatas Bravas with Shallots, New Potatoes and Chorizo A delicious combination of flavours and textures, smoky paprika, tender roasted shallots and new potatoes make this an easy, inexpensive crowd pleaser. Serves: 4 Preparation time: 15 minutes Cooking time: 30 minutes You’ll need: 20 shallots, peeled 750g new potatoes, washed and halved 100g chorizo, cut into chunky pieces 1 tbsp olive oil 1 clove garlic, crushed 1-2 tsps smoked paprika 1 tbsp parsley, finely chopped. 1 x 350g tub ready-made tomato and chilli sauce Greek yoghurt, to serve What to do: Pre heat oven 200c / 180c fan / Gas 6. Place the shallots, new potatoes and chorizo onto a roasting tray or in an oven-proof dish, sprinkle over the olive oil, garlic and smoked paprika, toss until lightly coated. Cook for approx 30 minutes turning at regular intervals, the shallots and potatoes should be cooked and lightly golden. Sprinkle with the parsley. Heat the tomato and chilli sauce. Serve, the yoghurt and sauce in bowls alongside the roasted shallots, potatoes and chorizo so you can dip in to them. A taste of... India Indian Chicken & Carrot Salad Preparation time: 10 minutes Serves: 2 You’ll need: 200g cooked roasted chicken, shredded 1 large carrot, grated 20g toasted flaked almonds 20g sultanas 2 handfuls Watercress, Rocket and Spinach Salad ½ tsp cumin seeds ½ tsp coriander seeds 3 tbsp fat free natural yogurt 1 tbsp chopped mint What to do: Mix together the chicken, carrot, almonds, sultanas and salad. Toast the seeds for 1 minute in a small frying pan and crush lightly in a pestle and mortar then stir into the yogurt with the mint. Toss into the salad and serve. A taste of... Italy Creamy pasta bake with beetroot & smoked ham Serves: 4 Preparation time: 20 minutes Cooking time: 20 minutes You’ll need: 375g dried pasta shapes, e.g. conchiglie, fusilli or penne 1 onion, finely chopped 50g unsalted butter 1 clove garlic, crushed 2 tbsp plain flour 450ml milk 150ml double cream (or use extra milk for a less rich option) 150g gruyere or mature cheddar, grated 200g piece smoked ham, torn into shreds small bunch chives, snipped salt & freshly ground black pepper 500g cooked beetroot (2 packs), cut into 1cm cubes What to do: Preheat the oven to 180°C. Cook pasta according to packet instructions. Drain and reserve. Set a heavy based saucepan over a low heat, sweat the onion in the butter for 10-15 minutes until it starts to soften. Add the garlic and fry for a further minute before stirring through the flour. Pour in milk and cream, and bring up to the boil, stirring constantly until thickened. Simmer steadily for 2-3 minutes to cook the flour. Turn out the heat, stir through half the cheese, the ham and chives. Season to taste with salt and freshly ground black pepper. Stir through the cooked pasta and beetroot and spoon into a baking dish. Scatter over the rest of the cheese and bake for about 20 minutes golden brown and bubbling. Serve immediately, accompanied by a green salad. A taste of... Japan Crisped Salmon with Watercress and Soba Noodles Preparation time: 10 minutes Cooking time: 5 minutes Serves: 4 You’ll need: 4x175g boneless, skinless salmon fillets 4 tbsp teriyaki marinade juice of 2 oranges 2 tbsp soy sauce
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