Globally consumed ‘Bratwurst’ are pork sausages originating from Franconia, a region in Germany. We love this meal in the summer as it is both indulgent and rich without being too heavy! Traditionally spiced with salt, pepper and marjoram among other herbs and spices, the sausages are both a compact and complex. Extra points if you cook them on the barbecue! Serve with mustard or horseradish on the side and enjoy!
This Caribbean dish definitely transports us to tropical, beachy shores. Mahi-Mahi, or Dolphin Fish, is a staple in the Caribbean diet. With its rich flavour and meaty texture, it is best enjoyed with fruity flavours such as Passion Fruit, and a generous helping of rum punch. For extra ballast, we love this dish made with Plantain Mofongo — fried mashed Plantain, garlic, salt and pepper.
Ovar is a small town in the centre/north of Portugal but this sponge cake is well known all over the country. It’s available year round but it’s used mostly in Easter. This version is slightly different in that once the sponge is ready, a gorgeous almond mousse is served on top!
Gazpacho is a cold soup made of raw, blended vegetables and herbs. The result is a healthy, filling and refreshing meal. Gazpacho has become the signature dish of Andalusia.
This Southern Chinese dish is light and refreshing in the warmer summer months – locals also claim that it cleanses the blood and removes toxins from the system!
Kibbeh is a Lebanese croquette recipe made of bulgur, onions, and ground lean beef, lamb, goat, or camel meat with Middle Eastern spices. The word is derived from kubbah, the arabic word for ball – hence the common ball shape of the croquettes. The bitesized delights are best served warm with Tzatziki or yoghurt!
In Trapani in Sicily, where this dish originated, the bran is prepared and steamed in a special type of saucepan with holes made from glazed terracotta. Every September at San Vito in the province of Trapani there is a traditional “couscous” festival where it is possible to taste this dish in all of its many variations.
Literally the word cous cous means “small pieces”, because couscous is made from tiny lumps made by working the bran in a special sloping sided terracotta bowl called “mafaradda”.
This Singaporean crab dish is simple to make and fiery hot. It uses a native ingredient of Asia – pepper – which is the most widely traded spice in the world in monetary terms. This dish uses black pepper instead of chilli pepper, punctuated with fresh ginger which also imparts a bit of heat. While most people equate spiciness with chilli – especially in Asia – chilli pepper is not indigenous to the East and was in fact introduced to Asia by Christopher Columbus in the 1500s.
We love this traditional Irish fare – baked plaice served with salad and soda bread. The importance of good ingredients cooked simply to preserve their true flavours is paramount in Irish cuisine. Traditionally, fish and meat were mainly cooked by the gentry. They were nowhere to be seen at a peasant’s table. This is a very simple ‘master recipe’ which can be used not only for plaice and sole but for all very fresh flat fish, e.g. brill, turbot, dabs, flounder and lemon sole.
This traditional Thai dessert is eaten in peak mango season, May through September. Aside from being deliciously sweet and a little naughty, mangoes are exceptionally nutritious and eating them comes with a myriad of health benefits, including but not limited to improved digestive health, glowing skin and controlling cholesterol. Maybe I’ll have a second helping…