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Honduras

North America

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

Kokoda is Fiji’s version of ceviche and the national dish. Raw fish is marinated in lime and lemon juice. The juice “cooks” the fish. Then mixed with fresh salad ingredients, coriander and finished off with coconut milk.

Lovely dish.

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