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7 world food recipes that'll make you feel like you're on a global adventure

27th July 2015

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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

2 tbsp groundnut oil

ground black pepper

250g soba noodles (40% buckwheat)

85g bag watercress

What to do:

Marinate the salmon fillets in the teriyaki marinade for 10 minutes, turning them over halfway through.

Meanwhile, make up a dressing by mixing the orange juice with the soy sauce and groundnut oil and season with plenty of black pepper.

Cook the soba noodles following pack instructions and drain.  Mix with the dressing.

Heat a frying pan over a moderate heat.  Cook the salmon for 5 minutes turning over halfway through.  Stir the watercress into the soba noodles, divide between 4 plates and top with salmon.

A taste of... Morocco

Moroccan beetroot & herb salad with natural yogurt dressing

Serves: 4

Preparation time: 10 minutes

You’ll need:

for the salad

750g Sweet Chilli or Red Wine Vinegar and Orange Blossom Honey infused beetroot from the infused beetroot ready-to-eat range, chopped into wedges

250g baby spinach leaves, washed & well drained

large bunch fresh mint, roughly chopped

large bunch coriander, roughly chopped

for the dressing

250ml Rachel’s Organic Natural Yogurt (either low fat or full fat)

2 tsp cumin seeds, roughly ground

1 clove garlic, crushed

sea salt & freshly ground black pepper

What to do:

In a large serving bowl, toss together the beetroot, spinach, mint & coriander, reserving a few of the herbs to garnish the salad.

Make the dressing in a small bowl by mixing all the ingredients together. Season to taste with sea salt and freshly ground black pepper.

Drizzle the dressing over the salad just before serving and garnish with the remaining herbs.

A taste of... France

Sweet Eve Strawberry & Blackberry Clafoutis Monique

 “This is named after my French godmother – Monique – who makes a perfect baked Clafoutis. I love the way you can see the whole berries nestling in the buttery cake mixture. Served with crème fraiche, this is divine.”

Serves: 6

Preparation time: 15 minutes

Cooking time: 35 minutes

You’ll need:

A little butter for greasing

150g Sweet Eve strawberries, halved

150g blackberries

1 tbsp brandy

60g plain flour

1\2 level tsp baking powder

100g caster sugar

pinch salt

3 large free range eggs

1\2 tsp vanilla extract

250ml single cream

icing sugar for dusting

What to do:

Preheat the oven to 180c and grease a baking dish.

In a bowl mix the strawberries and blackberries with the brandy and allow to sit.

Sift the flour into a bowl and stir in the baking powder, sugar and salt. In a separate, dish whisk the eggs, vanilla and cream together then slowly add the mix to the flour, stirring until you have a smooth batter.

Place the brandied fruit into the greased dish arranging it so that the rounded sides of the strawberries face upwards and pour the batter over the top. 

Bake for 35 minutes until puffed up and golden brown.  Remove from the oven, dust with the icing sugar and serve.

A taste of... Australia

Streamline Raspberry and Chocolate Lamingtons

A delicious Australian recipe has been given a new twist. Light chocolate cake is coated in fruity reduced sugar raspberry jam and rolled in coconut, making it an easy and healthier version of traditional tea time treats.

Makes: 16

Preparation time: 20 minutes

Cooking time: 30 minutes

You’ll need:

125g butter, softened

125g caster sugar

3 eggs

175g self-raising flour, sifted

25g cocoa powder

100ml milk

1 tsp vanilla essence


1 x 340g jar Streamline seedless raspberry jam

150g desiccated coconut

What to do:

Pre-heat oven 180c/160c fan/ gas 4. Grease and line a 20cm x 20cm square cake tin.

Place the butter and sugar in a large mixing bowl and beat with an electric mixer until light and fluffy. Gradually add the eggs, beating well after each addition.

Sift the flour and cocoa powder into the mixture and stir in, add half of the milk and stir, gradually add the rest of the milk and vanilla essence. Spoon into the prepared tin, smooth the top and bake for approx. 25-30 minutes until springy to the touch, and a skewer inserted in the middle comes out clean. Leave in the tin to cool a little then turn onto a wire rack, cover and leave overnight.

Cut the cake into 16 squares, spread evenly on all sides with the jam then roll into the desiccated coconut until evenly coated.

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