Recipes for "Around the World in Eighty Plates."

[cookie1]

Here we are folks. Hope this is OK with you. I'll copy and paste recipes into sections as they come. If they are all here   people don't have to go all over the place to find them.
Maybe if we keep this post for the recipes and comments from others as they make them. Whatever works out will be fine I'm sure.

[gertbysea]

I am doing this in Tapatalk so I can easily post the recipe.

As you know I don't eat sweets and baking is a mystery to me but as needs be for those people at Mawson Base.
Gert's Sledging Biscuits
 I used

160 gms raw sugar
135 gms of butter
190 gms of flour
     1 egg
1/2  tsp vanilla extract
1/4  tsp salt
1/2  tsp bicarbonate of soda
50   gms oats
60   gms chocolate buds
60   gms dried fruit
75   gms roasted chopped cashews

I chucked the sugar in the Thermothingy blitzing on 9 for a few seconds. Then I added the butter and flour mixing for a few seconds on  4. Then egg into my jug mixing on 4 for About 4 seconds before adding all the rest and mixing on reverse for about 8 seconds.

Roll them into balls then flatten on tray. Into oven on180 for 10 minutes. Made 25

This recipe is loosely based on this recipe  

http://mirandagorebrowne.typepad.com/beautiful-baking/2010/12/sledging-biscuits.html

for you cooks who need a proper recipe and instructions.

My DH loves them. I wonder if I could send him down to Antarctica?

[Halex]

ARGENTINA

Steak with Chimichurri, from The Cook & The Butcher

For the chimichurri

60g flat leaf parsley
6 garlic cloves
3 tbs fresh oregano leaves
180ml olive oil
Salt & black pepper
1/4 tsp red pepper flaes, I used chilli flakes, but not as much
3tbs red wine vinegar

Add all ingredients except olive oil to TM, then add olive oil & incorporate slowly. Marinade 1-6 hours, using 1/2 of the chimchurri.

Steak 1kg

Grill steak to pink, rest then slice.
I then had a layer of spinach & grilled asparagus on a board. Add steak, then spread the remaining chimchurri over the sreak & serve.

Enjoy

H

[mcmich]

Maori Mud - AKA chocolate self saucing pudding.

100gms butter                                             
150gms sugar
1 egg
1 tsp vanilla essence
170 gms plain flour
2 tsp baking powder
1 tlbsp cocoa

Sauce

85gms brown sugar
1 tlbsp cornflour
30gms cocoa
500mls boiling water

Add butter, sugar and egg to the 30 seconds on speed 5 - scraping down as necessary.
Add flour, baking powder and cocoa to butter mixture  and mix 20 seconds on speed 5
Spoon mixture into a greased dish.

No need to wash  add all the ingredients for sauce and mix 15 seconds on speed 3.
Pour boiling mixture over the back of a spoon onto the pudding.

Bake at 180C for 35 minutes.

Converted from the Edmond's cook book. The Edmond's factory is in Christchurch.

[judydawn]

PITCAIRNE ISLAND

PILHI CORN

Mix the following ingredients in a large bowl then transfer it to a dish which will fit into the varoma.

170 g polenta
420g grated sweet potato (kumara) - 6 cm chunks grated in TMX 3 sec/speed 6.
1 tsp salt
1 litre milk - I included some lite coconut milk I had leftover (110g)

Place 1200mls boiling water in the TM bowl, set the varoma dish in place and steam for 60 mins/varoma temp/speed 4.  

I'm not sure how this is eaten but we had it as a dessert with lashings of pure maple syrup and enjoyed it.  It makes heaps and as maple syrup is not cheap, perhaps some light brown sugar or golden syrup could be added to the mixture before it is steamed otherwise you will go through a whole bottle of maple syrup in no time.

Makes up to 8 serves.

Update, I have served Gourmet beef casserole over this Pilhi Corn and it is therefore suitable for sweet or savoury dishes. I have had it for breakfast, dinner and dessert now.

[Halex]

Beef Empanadas from Argentina

The trick to making these beef empanadas is to cut the beef into very small pieces (carne cortada a cuchillo). The Tucumán region of Argentina is famous for these artisan handmade empanadas filled with seasoned, finely chopped beef and onions. Optional ingredients include raisins, olives, and hardboiled eggs, although raisins and olives are not traditional. You can make these in one day, but the filling tastes best if allowed to rest in the refrigerator for 12-24 hours. The dough can be made ahead as well. If you have left over pot roast, it works very well in this recipe.

Prep Time: 14 hours

Cook Time: 25 minutes

Total Time: 14 hours, 25 minutes

Ingredients:

1 pound beef steak, i used 500g sirloin steak
1/2 cup beef fat, lard, or vegetable oil, i used veg oil
1 cup chopped white onion
2 cloves garlic, finely chopped
1 teaspoon cumin
2 teaspoons paprika
1/4-1/2 teaspoon chili powder
1 teaspoon salt
3 green onions, white and green parts sliced crosswise into thin rings
1 cup raisins, soaked in hot water for 5 minutes and drained (optional) did not use
1/2 cup chopped green olives (optional) did not use
2 hard boiled eggs, chopped (optional) did not use
salt and pepper to taste
2 1/2 teaspoons salt
1/2 - 3/4 cup water
4 1/2 cups flour
3/4 cup lard or vegetable shortening
Preparation:

For the Filling:


Finely chop the beef into 1 cm. square pieces.

Cook the garlic and the white onions in the beef fat or oil until tender.

Add the paprika, cumin, salt, and chili pepper, and stir well.

Add the beef and cook until just browned. Add 1/2 to 1 cup water and simmer for 5-10 minutes more, allowing water to boil off. The filling should be juicy but not watery, and the meat should be tender.

Stir in the green onions and sauté 1 minute more. Stir in optional raisins, green olives and hard boiled eggs. Season with salt and pepper to taste.

Chill beef mixture for 2 to 24 hours.
Make the dough:

Sift the salt with the flour into a bowl.

Using a pastry cutter or your fingers, cut the lard or shortening into the flour until well blended. Slowly stir in the water a little at a time, reserving some.

Turn the dough out onto a flat surface and knead, adding more water if necessary until the dough comes together into smooth clump. If you add too much water and the dough is too sticky, you can knead in some more flour.

Knead the dough for 5 to 10 minutes, until it is smooth and stretchy. The dough should not be sticky at all. Cover dough with a dish towel and let dough relax at room temperature for 30 minutes. You can wrap the dough in plastic warp and keep in the refrigerator overnight.
Shape the empanandas:

Preheat the oven to 450 degrees.

Roll out half the dough very thin, to 1/4" thick. Cut the dough into 4-5 inch rounds, using a large cookie cutter, bowl, or coffee can. Knead the scraps into a ball and let the dough rest, covered, while you roll out the other half of dough. You should end up with 20 to 24 rounds, depending on the size.

Place 1-2 tablespoons of filling in the middle of a dough round. Brush edges of circle with water. Fold the round in half over the filling, and press down hard along the edges to seal.

Starting at one end of the pressed-down edge, fold the edge towards the middle and press down. Move your fingers over 1/2 inch and fold the edge into the middle again. Continue around the sealed edge of the empanada, folding the edge over itself, to make a twisted rope effect.

Bake the empanadas for 10 minutes, then turn the temperature down to 400 degrees and bake for 10-15 minutes more. The empanadas should be golden brown.

Store baked empanadas in the refrigerator or freezer and reheat in the microwave. Unbaked empanadas can also be frozen.


We found the pastry hard work rolling, I had puff out just in case, was worried it might not be good.

Didnt need it, the pastry is fantastic, the whole empanadas were very delicious, made them over 2 days & would make thm again. Yum yum.

 


Cant seem to post photo again

[cookie1]

While in Tahiti I thought it would be nice if we could try their Tahitian Sweet Bread. It's very nice. Next time I make it I will reduce the sugar a bit as obviously they have a sweeter tooth than I do.
Tahitian Sweet Bread[/
Ingredients
175g plain flour
100g whole wheat flour
150g sugar
1 teaspoon carb soda
1 teaspoon baking powder
˝ teaspoon salt
240ml plain yoghurt
2 large egg whites
2 tablespoons vegetable oil
1 teaspoon vanilla extract
˝ teaspoon crystalised ginger
juice and zest of 2 oranges
100g dried mango
100g dried pineapple
Preparation
Preheat oven to 180⁰. Grease a 23 x 13 cm loaf tin.
Chop  mango, pineapple and ginger.  Speed 8/ 5seconds. Set aside. I needed to chop a few pieces of mango that wouldn't chop.
Put flours, sugar, soda, baking powder and salt into bowl. Speed 4/ 10 seconds. Set aside into a large bowl.
No need to wash bowl, add yoghurt, egg whites, oil orange juice and vanilla. Speed 5 /5 seconds.
Add the yoghurt mixture to the flour and stir only until JUST COMBINED. DO NOT OVER MIX.
Stir in zest, mango, pineapple and ginger.
Place in tin and bake for about 50 minutes. Leave in tin 10 minutes before removing.
I have based this on a recipe from recipes 4us.

[cookie1]

For some silly reason the recipe can't be seen on my iPad. Silly computers. Perhaps it is because I am on tapatalk. Here is the photo.

[gertbysea]

I can see it on my iPad cookie and it looks fantastic. How does it taste. I really like the recipe.

Gert

[cookie1]

It's lovely Gert. A little sweet for me, so next time I'll reduce the sugar a bit. Just a very gentle hint of ginger in it, I may add more ginger next time.

[judydawn]

Here is my contribution for Tahiti - the original recipe can be found here.

Poulet Fafa - Tahitian chicken with taro spinach leaves - Serves 4

Ingredients

1 onion, cut in halves
2 cloves garlic(I used a heaped tspn Tenina's caramelised garlic paste)
2cm piece of ginger, chopped roughly
1 tblspn oil
500g - 600g defatted chicken thighs cut into 5cm pieces
250mls chicken stock (I used water and 1 tblspn Tenina's chicken stock powder)
1 tblspn cornflour or arrowroot
250 mls coconut cream (I used lite)
2 good handfuls baby spinach

Chop onions, garlic and ginger 2 sec/speed 5.
Add oil and saute 5 mins/varoma temp/speed 1/reverse
Add chicken and stock.
Cook 30 mins/100^o/reverse/soft speed or speed 1 if the meat is not moving enough/MC off.
Check for seasoning and add S & P to taste.
Mix cornflour with coconut cream and add to the TM bowl along with the spinach.
Cook 5 mins/100^o/reverse/soft speed or speed 1/MC off.

Looking at the ingredients for this recipe, I wondered if it would be lacking in taste but it was really nice. I made it in the morning and we had it for tea to allow the flavours to develop.
Served with mashed potato and steamed vegies but it could be served over rice.

[obbie]

Tahitian Fish Ceviche
Tahitian Fish Ceviche

Ingredients

500 g white fish (Mahi Mahi, Gemfish, Blue-eye, Kingfish), cut into 3cm cubes
1 large squid, cut into 3cm pieces
3-4 lemons, juiced and strained
1 carrot, grated
1 onion, finely sliced
1 tbs. soy sauce
˝ cup coconut milk
Jasmine rice, to serve

Recipe by: Justine
Time: 1.5 hours
Serves: 4

    Print Recipe →

Method

Place the fish, onion and carrot into a large non-metallic bowl.
Add the lemon juice so it just covers the fish, mix well and cover the bowl with cling wrap.
Let it marinate in the fridge for 30 minutes to an hour or until the flesh is pale white in colour.
Drain off the lemon juice and press the fish against the bowl until all the juices are extracted from the fish.
Add the soy and coconut milk and season with salt and pepper.
Serves cold with the hot rice for a great contrast.

[gertbysea]

La Passita a Mexican raisin liqueur from  Pueblo Mexico

This is from memory but exact amounts are not really important.

500 gms of raisins
750 mls  Vodka      cheapest will do
250 mls  Water
     1 tsp   Ground cinnamon
       5/6    Whole cloves
500 gms   Sugar

1 litre glass jar

Put all the inredients  exxcept the sugar into the jar and walk away for at least two weeks.

Now strain all the liquid through a sieve or muslin squeezing all the raisins. Discard raisins or eat or save for the cake. Better remove the cloves.

Now add the sugar to the remaining liquid and stir or shake until dissolved.  Don't touch it for  a minimum of one week. I think by then the liquid starts to look  clear.

You can always do it with Rum.

Great on its own served with a few raisins in a liqueur glass.
Pour it over your cake.
Add some to your favourite chocolte cake
Use in egg nog

Raisin liqueur is very versatile

I guess you could use any fruit  to make interesting fruit flavoured liqueurs

These are a specialiaty in Pueblo


Gert

[Amy :-)]

MEXICO

Pickled Shrimps
Ingredients:
3/4 cup olive oil
4 onions, peeled
3 garlic cloves, chopped
1kg shrimp or prawns, peeled and cleaned
1/2 cup vinegar
1 1/2 tsp salt
1/4 tsp dry mustard
1/2 tsp pepper
1/4 tsp dried ground chillies or 2 pickled chillies, cut into strips

Preparation:
1. Heat 1/4 cup oil in a saucepan. Roughly chop 2 of the onions, add to oil with garlic and saute for 10 minutes, stirring frequently.
2. Add shrimps/prawns and saute for 7 minutes, stirring occasionally. Remove from heat and allow to cool for 15 minutes.
3. Slice remaining onions thinly, combine with remaining olive oil, vinegar, salt, mustard, pepper and chillies in a bowl.
4. Add shrimps/prawns and baste. Marinate for 24 hours, basting several times. Serve cold.

[obbie]

Canadian Shortbread 'Eh'
By: D. Crosby
"Easy to make and enjoyable. Love the rich flavors of butter and maple syrup."



What to Drink?
Wine    Sparkling wine
Cocktail    Death by Chocolate
Hot Non-Alcoholic    Tea
 
Servings  (Help)
US Metric Calculate

 
Original Recipe Yield 3 dozen
 
Ingredients

    455 g butter, softened
    330 g packed light brown sugar
    560 g all-purpose flour
    60 ml real maple syrup

Directions

    Preheat oven to 300 degrees F (150 degrees C).
    Combine the butter, sugar, flour and maple syrup, blend until smooth.
    On a lightly floured surface roll dough out 1/2 inch thick. Cut into desired shapes and place on ungreased cookie sheets.
    Bake at 300 degrees F (150 degrees C) for 20 minutes, watch carefully so as not to overcook. Let cookies cool before eating.

 Smiley