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Recipes

Ingredients

  • 1 Onion
  • 4 Spring Onions
  • 1 Scotch Bonnet Chili Habanero as a substitute
  • 1 Green Capsicum
  • 1 Red Capsicum
  • 3 cloves Garlic
  • 4 sprigs Thyme
  • 10 sprigs Parley remove stems
  • 4 sprigs Coriander optional
  • 2 Limes juiced
  • 4 Cloves

Haiti

North America
Capital: Port-au-Prince
Population: 11.2 million
Official Language: Haitian Creole, French

Epis is the amazing Haitian marinade.  If you ever see a recipe that calls for Haitian marinade Epis is what they mean.  It is similar to Sofrito used in Hispanic Caribbean cooking.  It is used to flavor all types of meats, poultry, seafood, stews, rice and beans.  It taste’s really fresh and just makes any food it is used in pop.  I made it to marinade my Groits for the my food tour.

After alot of reading I discovered that Epis varies alot across regions.  Some add oil, some add vinegar, some use leeks, some don’t use chilli and others use alot more chilli.  This is my variation but it is worth experimenting a little to get the flavour balance that suits your palete.

Honduras

North America
Capital: Tegucigalpa
Population: 9.6 million
Official Language: Spanish

I really wanted some pickled red onions for my Baleadas from Honduras but did not have a lot of time.  The answer was this quick pickle.  Super easy to make, tangy and crispy with a hint of chilli bite.  These onions are perfect to use in any tacos, nachos, salads, burgers, the list goes on.  Ready in 30 minutes and completely delicious.

Tips:

Slice the Onions Thin
To get the maximum pickling in a short time you need to slice the onions as thin as possible.  I used the spicing blade on my food processer at a 2 mm setting to cut the onions paper thin.

Kitchen World Tour Day 57: France

Entree: Onion Soup
Main: Cassoulet
Desert: Raspberry Soufflé

I was excited to get to the culinary powerhouse of France. First up was the classic French Onion Soup. I had tried to make this years ago, failed and Kas hated it so this time I was determined to work out why this is so famous. Firstly you need a really good bone stock, so I roasted some bones for an hour in the oven and then simmered these into a stock with vegetables for the next 12 hours. Next the onions: 12 onions slowly caramelised for 2 hours then added to the stock. Then topped with Gruyere cheese mini-toasts made it really special.

Next was the Cassoulet. I first tried Cassoulet in Carcassonne, southern France, and have been in love with it ever since. It is slow cooked bean stew, with duck, crispy pork belly, Toulouse sausages and vegetables. One of the world’s truly great dishes.

Lastly, my first ever attempt at the tricky French dish Soufflé finished of a lovely meal.

Tonight I served up Sienimunakas-kääryle, Rosolli Salad and Pickled Herring.

Sienimunakas-kääryle is a thick omelette rolled with a mushroom filling. Being mushroom lovers this was right up our alley.

Rosolli Salad is traditionally eaten for Christmas dinner so we expected something exceptional. Quite a bit more plain than expected.

Herring is Finland’s favourite fish and apparently there are hundreds of different types of pickles and marinades. It is estimated the Finnish eat around 80,000 tons of it a year, which is about 60kg per person.

All the recipes I cooked tonight are listed here along with a great selection of other popular Finnish dishes.

Next up: France

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