Visiting the World's Kitchens

Food | Worldwide

Visiting the World's Kitchens

Apr 2020 | posted by Tourism Portfolio
We hope you are coping in these difficult times. Many of you have told us you're spending much more time in the kitchen so we thought it might be fun to take you on a culinary trip around the world to inspire you to try some favourite recipes of our DMC partners. Staying connected is more important than ever.
We'd love to hear your feedback on how it went... perhaps send a photo our way... Enjoy!

German Schnittchen

In Germany, when you invite friends for a late afternoon aperitif you typically offer a choice of homemade "Schnittchen", our version of Canapés. This weekend we had three kinds of spreads: liver sausage from the wildboar and smoked trout on horseradish cream. Wildboar and trout fresh from the Taunus mountains, some kilometers away from Frankfurt.
Plus a local speciality from Mainz: Spundekäs.

Please find here the recipe for 4 guests:
250 g low fat curd cheese
200 g cream cheese
100 ml sour cream
100 ml whipping cream
1 egg yolk
1 onion
1 table spoon sweet paprika powder
1 pinch pepper
1 pinch salt
Mix all ingredients with the fine chopped onion and the spices.
If you leave it over night in the refrigerator it becomes even more tasteful.

Once you have produced the spreads you put them on wonderful dark German bread: Pumpernickel! This dark rye bread is an early example of slow food: It needs to be baked minimum 16 hours to develop the flavour and color it is famous for.
With the Schnittchen you offer a great wine from the Rheingau, Rheinhessen or Palatine: a dry Riesling wine, a tasty Pinot Gris or a smooth Pinot Noir make the afternoon your friend!

>> MORE ABOUT GERMANY

.....


Feijoada from Walpax Brazil

Feijoada Recipe - Yield 8 servings

Ingredients

2 tablespoons olive oil
2 cups chopped onions
2 tablespoons chopped garlic
2 bay leaves
Salt
Freshly ground black pepper
1 pound choriço sausage, sliced 1/4-inch thick
1 pound carne seca or other salted cured beef, soaked overnight and cubed
1 pound baby back spareribs, cut into individual ribs
1 pound black beans
10 cups water
4 cups collared or kale greens, sauteed in olive oil
4 cups cooked white rice
Brazilian hot sauce

Garnish: 1 orange, halved and cut into thin slices, and Farofa.

Directions

In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Saute for 5 minutes. Add the sausage. Continue to cook for 4 minutes. Add the cubed beef, ribs, beans and water. Bring the liquid to a boil, reduce the heat to medium low and simmer until the beans are tender, about 2 1/2 hours. Adding water as necessary to keep the beans covered. Using the back of a ladle, mash 1/4 of the beans. Reseason with salt and pepper if needed.

To serve, spoon some of the greens and rice onto each serving plate. Spoon the Feijoada over the rice. Shake some of the hot sauce over the entire plate. Garnish with the orange slices and farofa.

Farofa
Yield 2 ½ cups

Ingredients

3 tablespoons butter
2 1/2 cups manioc flour
Salt

Directions

In a large saute pan, over medium heat, melt the butter. Add the flour. Season with salt. Saute until golden, about 3 to 5 minutes. Remove from the heat. You can also add little pieces of bacon, olives, eggs even banana.

>> MORE ABOUT BRAZIL

.....


Pad Thai from Thailand

Pad Thai

2 - 3 servings

150 dry rice stick noodles

1 tbsp vegetable oil or lard

4 Asian shallots thinly sliced (or ½ a red onion)

2 cloves of garlic, minced

250 grams peeled prawns (or sliced boned and skinned chicken thigh or grilled firm tofu)

2 tbsp dried shrimp

50g diced firm tofu

2 eggs, lightly whisked

½ cup sliced garlic chive (or 1/3 cup of sliced spring onion)

¼ cup bean shoots

For the sauce

2 tbsp Tamarind Sauce

1 tbsp (packed) brown sugar

1 tbsp Fish sauce (or soy sauce)

1 tsp Oyster sauce (optional)

1 tbsp of water

To serve

2 tbsp ground roasted peanut (cashew nuts work fine too)

Chilli powder

Lime wedges

Trimmed spring onion or garlic chives a

More of the crunchy bean shoots

Methods:

1.      Mixed the sauce ingredients together in a small bowl and set aside. It helps to have it ready to go with this fast stir-fry dish.

2.      Soak dried shrimp in warm water for 15 minutes to soften. Drain afterward and discard the water.

3.      Soak noodles in a pot of boiling hot water for 5 - 7 minutes and discard the water and set aside (might use some vegetable oil here to prevent it from sticking).

4.      Heat 1 tbsp of oil in a large pan or a wok on high heat. Add the protein of choice and cooked until brown slightly and remove from the pan. Add shallot, garlic, dried shrimp and tofu to the pan and stir-fry for 45 seconds.

5.      Move everything to one side of the pan and add whisked eggs to the empty side (might need a little extra oil here) and allow the egg to set at the bottom. Break the eggs and mix in other ingredients.

6.      Add the sauce and allow it to cook and shine through your noodle. The noodle should be soft and springy and not soggy nor al – dente! Stir – fry until everything is well combined.

7.      Add garlic chives (or spring onion) and bean shoots. Stir - fry only until the vegetables are slightly wilted.

8.      Turf of the heat and divide into serving plates.

9.      Sprinkle with chopped peanut, chilli powder then add lime wedge and the extra bean shoots and garlic chives to serve. Enjoy it piping hot! :D

Tips: Make sure you have all the ingredients ready prepped and the sauce mixed before starting the whole stir – fry process as the action will be very fast and it is important to cook on high heat to give that lovely char and smoky experience to remind you of the walk along vibrant street of Bangkok.

>> MORE ABOUT THAILAND

.....


Butter Chicken from Distinct Destinations India

Ingredients:

FOR MARINATION 
1 kg Chicken (cuts as per your choice) 
2 ts Ginger Garlic paste
2-3 ts Red chilli powder
2 ts Salt
Half Cup Hung curd (thick yogurt alternatively)
1 Lemon
2 ts Butter

FOR THE CURRY
200 gm butter
1 Onion
8 Tomato
7 Green Chillies
1 ½ inch Ginger
5 Garlic
10-15 Soaked cashews
3 Cloves
1 ts Cumin seeds
6 Black pepper
1 ts Red Chilli Powder
2 ts Coriander Powder
1 ½ ts Salt
Handful Coriander leaves with stem
1 ½ Cup Water
3 ts Butter 

Method

We will start with making diagonal incisions on the chicken pieces followed by puncturing the chicken with fork or needle.
Now moving forward with our first marinate, lets add 2 tablespoon ginger garlic paste, 02 tablespoon red chilli powder, 01 ½ Tablespoon salt & one lemon juice. Now mix it well and keep aside for 10 mins.
For second margination add half cup hung curd, red chilli powder, ½ teaspoon salt & 02 tablespoon clarified butter. Mix well with hands and refrigerate the mixture for minimum of 04 hours to 24 hours.
Now grill the chicken for 40 to 50 minutes on both sides. We need to grill it on high rack for first 20 to 30 minutes & later shift it to the lower rack for rest of the grilling. Do brush the chicken with butter every 15 minutes to avoid getting the chicken dry.
For gravy lets first dry roast our spices i.e. Cumin seeds, black pepper, cloves, garlic, ginger & chillies. After roasting this for about 01 minute grind this to a fine mixture.
Cut tomatoes and onion roughly (approx. 01 inch).
Add approx. 02 tablespoon of butter in a pan/wok and add the spice mix followed by adding the tomatoes, onions & coriander stems.
Cover the lid now and steam it for approx. 05 minutes.
Remove the lid and add the remaining chilli powder, coriander powder, ginger garlic paste & salt. Cook for about 2 minutes.
Now let the mixture cool down for few minutes or add half cup cold water and grind in a mixture to very fine paste.
Strain the paste to extract the juices and further cook the juices with 03 tablespoon butter for about 5 minutes.
Now add 1 ½ cup water and cook it for 5 minutes. Add the grilled chicken to this gravy and cook well for about 15 minutes on low

 >> MORE ABOUT INDIA

......….


Ginger Biscuits from HQ New Zealand

Ingredients:

  • 300g plain flour
  • 150g softened butter
  • 200g brown sugar
  • 70g dark cane sugar
  • 3 ½ tsp brown sugar
  • 1 tsp mixed spice
  • ½ tsp ground black pepper
  • ¼ tsp baking soda
  • 1 large free range eggs
  • ½ cup golden sugar
  • 200g glace ginger finely chopped

Prepare two baking trays and line with paper. Preheat oven to 180c.

Beat the butter and sugars together until pale and creamy.  Add the egg and golden syrup and mix to combine.

Sift in the flour, spices, baking soda and stir in the chopped ginger. Add to the butter sugar mixture and mix to make a dough.

Shape spoonfuls into balls and flatten with the palm of your hand.

Bake until golden brown. Approx 15 minutes

Wait until cool to crisp

>> MORE ABOUT NEW ZEALAND

......….


Crepes from TERRAEVENTS France

Preparation time: 15 mins

Ingredients for 12 crepes approx dependant on size of your fry pan.

Ingredients:

250g plain flour
½ litre milk
3 eggs
1 table spoon of oil or slightly salted butter
A pinch of salt
1 or 2 table spoons of water

Method: 

  • Put the flour in a large mixing bowl. Make a well in the middle and break the eggs into it.
  • Add the oil or butter, salt and part of the milk. Mix energetically to make the mixture lighter.
  • Add progressively the milk until the mixture becomes creamy.  At this point possible additions could be a few drops of orange flower, a little lemon juice, vanilla, a few drops of rum.
  • Add 1 or 2 spoons of water. If necessary pass the mixture through a strainer to get rid of any lumps.
  • Important : leave the mixture to rest for 1h covered by a clean tea towel.
  • Put a dash of oil into fry pan and heat.
  • Pour one ladle full of the mixture into the hot pancake pan or fry pan and allow to cook about 1 and half minutes on each side of pancake – don’t forget the essential : toss halfway through the process.  Each side should be lightly coloured.
  • Serve hot with chocolate sauce, lemon and sugar, jam or maple syrup.

For crepes suzette:

Heat in a saucepan 50g of sugar, add zests of 1 orange and its juice, and a small dose of Grand Marnier, 25g of butter – when mixture becomes syrup like and the alcohol has burnt off you can cover your pancakes.  With a little Grand Marnier you can even “flamber” your crepes and the mixture.

>> MORE ABOUT FRANCE

..........


Breakfast Brioche from Germany Insight

German “Hefezopf” (brioche bread) is a typical German sweet bread.  Bettina, owner (pictured) of Camonsite Meetings has shared her recipe, saying it is usually eaten for breakfast with butter and strawberry jam. Looks amazing!

German Brioche

  Time for preparation: 1,25 hrs
  Level of difficulty: easy

  Ingredients

  26,25 oz flour
  3,75 oz sugar
  1 cube yeast
  12,68 fl,oz. milk (lukewarm)
  3,25 oz butter
  1 pinch of salt
  (If you like you can mix 7 oz of raisins with the dough)
  2 egg(s) milk and a little bit of lukewarm, for spreading
 

  Instructions

For the yeast dough, sift the flour into a bowl.  Dissolve the yeast in 3-4 tablespoons of lukewarm milk and 1 teaspoon of sugar and place this dissolved yeast in a small depression in the flour. Thicken the yeast with a teaspoon and a little flour.  Covered with a kitchen towel and let it go for approximately 15 minutes. Now add the remaining ingredients.  Before that, however, cover the already risen yeast with flour (the yeast must not come into contact with the other ingredients).  The whole thing at the highest level with the stirrer approximately knead for 5 minutes until a smooth dough is formed.  If you like to include the raisins – this is the moment.  Now cover the dough again with a kitchen towel and let it rise until the dough has approximately doubled (approximately 45 minutes).  Pour the dough onto the worktop and knead again briefly.  Weave the dough to a plate and separate it in 3 different long stripes.  Then you need to bind a plat and brush it with lukewarm milk (gives a nice colour! In a preheated oven at 392°F (200°C).  Bake for 20 - 30 minutes.
Tip: Instead of 1 cube of yeast, I sometimes use 2 packets of dry yeast, then there is no need the thicken it separately with milk.

>> MORE ABOUT GERMANY

..........


From Street Food to Fine Dining with Asian Trails

Gado-gado, in Indonesian literally means "mix", it is made of rich mixture of vegetables. Originating from Java it was consumed by the local population during the Dutch colonial era in the 17th century as a nutritious and inexpensive dish. Now it can be found easily, from street food to fine dining restaurants throughout Indonesia.

Ingredients:

Gado-gado peanut sauce:
200 gram peanut, deep-fried or roasted
4 cloves garlic
50 gram palm sugar
1 to 15 chilies (use as your preference)
1 tablespoon salt
1 teaspoon tamarind pulp, soaked in 2 tablespoon of warm water to get the juice
1 tablespoon sweet soy sauce
1 lime juice
2 cup hot water

The carbohydrates:
4 potatoes, peeled, cubed, and boiled
Lontong or Ketupat (ketupat is made from white rice wrapped in a square shape with coconut palm leaves meanwhile lontong is made from white rice wrapped in banana leaf)

The proteins:
4 eggs, hard-boiled, peeled, and cut into quarters
Deep fried tofu
Deep fried tempeh (soybean fermented)

The vegetables:
Blanched cabbage
Blanched bean sprouts
Blanched snake beans
Blanched spinach
Blanched carrot
Raw cucumber

Garnish and accompaniments:
Fried shallots *optional
Prawn crackers *optional
Emping crackers - a type of Indonesian chips, a bite-size cracker, made of melinjo (Gnetum gnemon) nuts which are seeds. *optional
Instructions

Gado-gado peanut sauce:
Using a food processor, grind peanuts, garlic, palm sugar, chilies, and salt. Try to stop when the peanuts still have some chunks and not completely turned into a smooth paste.
Transfer the peanut mixture into a mixing bowl, add tamarind juice, lime juice, and sweet soy sauce.
Then add enough hot water to the mixture while stirring to get the consistency of the peanut sauce that you like.

To serve:
Arrange all gado-gado ingredients in a plate/bowl, the carbohidrats, the proteins, and the vegetables. Garnish with fried shallots and crackers. Serve the peanut sauce in a separate bowl.
Just prior to eating the salad, pour the peanut sauce and mix well.

>> MORE ABOUT INDONESIA

..........


A Hearty Stew from Colours of Malta
...
Our DMC from Malta, Colours of Malta were happy to share their recipe for Rabbit Stew. Why Rabbit? Cristina, Director of Marketing, tells us it is a healthy and lean meat, has an exquisite taste and is a famously-known local tradition in Malta.
Ingredients:
1 rabbit, (approx 1.5kg, cut in small portions)
2 onions, chopped
4 garlic cloves, peeled
5 large tomatoes
2 tsp kunserva (tomato paste)
5 potatoes - peeled and quartered
3 carrots, peeled and chopped
200 g peas (fresh or canned)
6 bay leaves
Pinch mixed herbs
Freshly ground pepper & Salt to season
500ml red wine
1 tsp olive oil
Instructions:
Marinate the rabbit overnight in the red wine (marinade to include the garlic, garlic, salt & pepper)
In a large pot, heat the olive oil, and add the rabbit until slightly brown.
Add the onions, carrots, potatoes and the tomatoes, and pour half of the marinade on the ingredients.
Bring to boil on a high flame for about 15 minutes
Add the remaining wine, peas, bay leaves, kidney and liver and simmer on low heat for about 2 hours, stir occasionally and add some more wine if the sauce begins to dry up.
Cooking variations - you can choose to make the rabbit stew to look more brown by reducing the amount of tomatoes and tomato paste (conserve) use, I personally prefer the rabbit stew to have very little tomato paste even if it is served with spaghetti.

Spaghetti with rabbit sauce as a starter...
Boil some spaghetti (leave al dente) Cover with some sauce from the rabbit stew, do not add any rabbit pieces if you are serving rabbit stew as a main course, but you can add some of the rabbit liver to the sauce serving. Finely grated Parmesan cheese can be added on top.

Difficulty: Medium
TIP: You may need to visit a local butcher for Rabbit meat in Australia as it is not widely stocked at Supermarkets.

>> MORE ABOUT COLOURS OF MALTA

..........


British Scones from K&N Travel

Making scones for afternoon tea (or anytime you fancy a treat) is both quick and easy. To make the lightest scones, you may want to take a look at the hints and tips below as the success of making them light and tasty depends on working as quickly as possible and keeping all the ingredients as cool as possible.


• Total: 30 mins
• Prep: 15 mins
• Cook: 15 mins
• Yield: Serves 6 - depending on cutter

Ingredients
• 3 1/4 cups /400 grams self-raising flour
• 2 ounces /55 grams butter (cold)
• 1/2 teaspoon baking powder (make sure it's level)
• 1/2 level teaspoon salt (make sure it's level)
• 1 ounces/25 grams sugar (if you want your scones a little sweeter)
• 2 large eggs (beaten)
• 1/2 cup/100 ml milk

1. Heat the oven to 400 F/205 C//Gas 6. Grease and flour a heavy baking sheet.
2. Sieve the flour into a roomy baking bowl then add the butter, baking powder, salt, and sugar, if using.
3. Quickly rub the butter into the flour until the mixture resembles fine breadcrumbs.
4. Make a well in the centre and using a dinner knife, stir in the beaten eggs and enough milk to make a soft, lightly sticky but pliable dough.
5. Turn the mixture onto a floured board and knead very lightly until just smooth then lightly roll out to 3/4-inch thick.
6. Cut rounds with a 3-inch cutter. Place on the baking tray and brush with the beaten egg and milk mixture.
7. Bake near the top of the hot oven for 15 minutes or until golden brown and well risen.
8. Cool on a wire rack before eating with butter, jam and thick cream.


Scones are always best eaten on the day they are made, though a gentle warming through in the oven (never the microwave, this make them tough) will freshen them up, though it is doubtful there will be any left, they are too delicious to keep.

>> MORE ABOUT K&N TRAVEL

..........


Share it with us #tourismportfolio or send your success to sales@tourismportfolio.com.au

Top