Recipes for "Around the World in Eighty Plates."

[Amy :-)]

I agree cuilidh  I think the interest in this thread is waning as not many  want to post  any recipes. We may end it is Scotland with the  Haggis to be made for New Year.

Gert

Sorry Gert, I have just been waiting for the next destination as I'm not familiar with Spanish food!

Yes Gert, there is a special dinner / dance celebrating Robbie Burns every year up here around February each year.

We normally go to, with Scottish dancing, bag pipes ect..

There should be quite alot around Oz.

Damn those bagpipes. Hate them

[Cuilidh]

I STILL think neeps and tatties are the best part and no one will change my mind!

... and how coule I have forgotten Burns night!  Sacrilege - they'll be having my DH's kilt next for forgetting the great bard.

[obbie]

My DH has 3 kilts, he plays the side drum in our local pipe band.......

[gertbysea]

Love a man in a kilt. Love the bagpipes. Love a marching band,all in kilts.

[Cuilidh]

lLve thos drums - is it a snare drum?  There is a brilliant drum solo on an CD of old Five Hand Reel's - sends a shiver up my spine!  I love hearing a pipe band, not so fond of piobrochd (I think that is the spelling, my Gaelic isn't so hot - it is the classical solo pipe music) though.

[Amy :-)]

I am I brass person myself Give me brass or big band music any day!

[gertbysea]

Seventy six trombones led the big parade.

I am a classical fan but love most kinds of music. 

This morning on the ABC  I heard  the song  Sometimes I feel like a motherless child played on a cornet. Kinda different.

Gert

[Amy :-)]

Thats a lot of trombones Horrible honky things they are... we were always picking on the trombones in the band I used to play in

I love classical too Gert I'm rather fond of Tchaikovsky and Beethoven, but Pachelbel's Canon in D minor is probably my favourite piece of all

[gertbysea]

Thats a lot of trombones Horrible honky things they are... we were always picking on the trombones in the band I used to play in

I love classical too Gert I'm rather fond of Tchaikovsky and Beethoven, but Pachelbel's Canon in D minor is probably my favourite piece of all

Many people love that piece Amy  and it was  23 in the Classical 100 last year. It is always in the 100. I wonder where it will fall this year

Gert

[Amy :-)]

It is a gorgeous piece of music I can play a very basic version on my piano, but there is nothing like a full orchestra (in tune of course )

[SueJen]

Love that piece too Amy

[Amy :-)]

Spanish-Style Scrambled Eggs

Ingredients:
2 medium potatoes, scrubbed, cut into small dice
1 leek, finely sliced
3 tbsp olive oil
1 garlic clove, chopped
4 eggs
3 tbsp milk
100g peeled prawns
Tabasco sauce, if desired

Preparation:
1. Heat oil in a frying pan, add potatoes and cook for about 10 minutes or until just tender.
2. Add leek and garlic. Cook for a further 5 minutes, until softened.
3. Beat the eggs and milk together and season to taste.
4. Add the prawns to the frying pan and then add the egg mixture, stirring gently until scrambled.
5. Serve immediately with Tabasco sauce, if using.

[milnead]

I vaguely remember posting a recipe from Jamie Oliver for chicken Jalfrezi which was delicious. Maybe it should be here as well.

[Amy :-)]

Thats a great idea milnead

[judydawn]

Here's the recipe you posted milnead. Originally posted here.

Chicken Jalfrezi from Jamie Oliver's site
     
I made a fantastic Jalfrezi Paste from Jamie magazine (Sept/Oct 12) which can also be seen on his website. It's perfectly convertible into a TM recipe, but since I made a bigger amount (x4) I didn't actually use it for the cooking of the chicken, just for the basic paste.
Here goes (the basic paste):
Spices for roasting:
2 tsp cumin seeds
1 tsp brown mustard seeds
1 tsp fenugreek seeds
1 tsp coriander seeds
For completing the paste:
2 garlic cloves
a thumb-sized piece of fresh root ginger
1 tsp turmeric
1/2 tsp salt
2 tbsp groundnut oil
2 tbsp tomato purée
1 fresh green chili
a small bunch of fresh coriander

You simply dry-roast the first four seeds till they brown a little and smell lovely. Let them cool a little, then put them in the Thermomix bowl and grind them, then add remaining ingredients and chop till you get a smooth paste.

This quantity is enough for 2 huge chicken breast halves, cut in 3-4cm pieces (or 3 smaller ones).

I used the paste as a marinade for the chicken (2 hours in fridge), then fried a biggish onion (chopped) and 1 green pepper (not a hot pepper) cut in 3 cm pieces, then added the chicken pieces with the paste plus a little water, and about 150 g of plain yougurt. It cooked in about 25 minutes. Quite delightful. Jamie, I love you!