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Kitchen Tour

Carne Colorada, Llapingachos and Curtido

This dish was an absolute winner and has played a big role in starting to cement Annatto as one of my new favourite spices.

Carne Colorado was eye fillet marinated for 24 hours in Annatto and a bunch of other spices. This gives it a distinctive colour and flavour.

Llapingachos are cheese stuffed potato patties served with a spicy peanut sauce. The potato is also seasoned with Annatto giving it a yellowish colour.

Curtido is onion and tomato salsa. The onion is first salted and left for about half an hour. The salt pulls a lot of the moisture out of the onion and renders it in a softer half cooked state. Great way to treat onions.

This dish is an absolute winner.

Next Up: Egypt

Pollo Guisado

I found the Dominican Republic a bit of a challenge. Every recipe out there does it differently. I ended up making my sauce from a soffritto rather than thicker cut ingredients which I think was a good decision. But I have seen recipes where Dominicans say soffritto is wrong and others where they say soffrito is right.

End result 3 out 5.

Next Up: Ecuador

Day 46 of my challenge: Dominica

Tonight I cooked Calypso Chicken. I am making a concerted effort to catch up on my posts and get back to posting daily.

Dominica is a tiny island in the Caribbean with a population about the same as the town of Rockhampton QLD. Dominica is the home of Calypso music and so it seemed fitting to cook Calypso Chicken.

The Calypso Chicken recipe was awesome. Slow cooked onions and mushrooms in the vinegary, spicy sauce filled with cashew nuts. It is a recipe I had heard about but have never cooked.

Next Up: The Dominican Republic

Skoudehkaris on Lahooh

I was really excited for Djibouti to reach our kitchen as it is the first horn of Africa country so far. I am fascinated by the food of this region which includes the countries of Eritrea, Somalia and Ethiopia. I think this is one of the most flavoursome and amazing food regions in the world.

First thing you have to do to cook food from this region is make some Niter Kebbeh. This is a heavily spiced clarified butter. Really easy to make, just gently boil butter for about an hour with a big load of spices and then filter it through a cheese cloth. This seperates the milk solids thus clarifying the butter. What this means is you can cook it hot with no risk of it burning like butter does.

Niter Kebbeh is amazing and everyone should try it at least once. If you see a recipe from a horn of africa country it will almost always call for Ghee, and what this actually means is Niter Kebbeh.

Next thing I was excited about was making Lahooh for the first time. This region of Africa eats tons of fermented flatbread. There are about 10 different types, with Injera from Ethiopia being the most likely to have been tried in Australia. The technique is the same, the grain differs, ie. Injera is made of teff, Lahooh is a mixture of sorghum and wheat.

Basically you ferment the dough for a couple of days so the natural yeast in the air and the flour cause it to rise, similar to making sourdough. Then you thin it out with water to the consistency of a pancake batter and cook it like a pancake. Because it is fermented it fills with bubbles during cooking and becomes an amazing spongy pancake. You serve your stew, in this case being Skoudehkaris, on top and eat it with your hands.

Loved Djibouti. Some of the best food we have tasted so far. Next up: Dominica

Making clarified butter (Ghee)

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