England

Fish & Chips

I'm a bit knackered lately so typing up the recipes will have to wait.. We are up to 22 countries now, only 10 left!

Germany

Bratwurst & Beer

Portugal

Bacalhau

Brazil

Dish three in our Sunday menu was a Brazilian Shrimp Stew, called Monqueca de Camarao. I really enjoyed this dish, plus I got to use some more of the wonderful palm oil from last weeks Nigeria dish. Yum!



Monqueca de Camarao
(recipe taken from www.globalgourmet.com)

Serves 4

Ingredients
Juice of 1 lemon
1 onion, chopped
1 clove garlic, finely minced
1-2 tbsp white wine vinegar
1/2 tsp salt
1 lb shrimp
1 tsp fresh coriander
1 tbsp tomato puree
Black pepper
1 1/2 cups coconut milk
2 tbsp Dende oil (I used red palm oil which I've been told is the same thing)

Method:
Make the marinade with lemon, onion, garlic, vinegar and salt. Marinate the shrimp for 30 mins. Put mixture into a suacepan and add coriander, tomato puree and black pepper. Add the coconut milk and cook over a low heat until the shrimp are cooked. Add the dende oil and continue cooking for another 10 mins.

Holland

Dessert today was just wonderful. Too wonderful in fact.. I could feel almost feel my arteries hardening as I ate it. But as a treat every once in a while I'm sure its fine. (This world cup food exercise has meant that my treats are far more frequent that usual.. but sure I will worry about that end of July!!).



Apple Beignets
Appleflappen
(recipe taken from www.godutch.com)

Ingredients
5 oz sifted self raising flour
1/2 bottle dark beer
1 egg yolk
1 egg white
large pinch salt
3 large tart apples
1 tbsp vegetable oil
oil for deep frying

Peel and core the apples and cut them into 1cm slices.
Using a whisk, mix the sifted flour with the beer making sure there are no lumps. Add the egg yolk, salt and vegetable oil and mix all ingredients well until the batter is smooth.

In a separate bowl,beat the egg white until foamy and stiff. Fold it a few times through the batter.

Drag the apple slices through the batter and deepfry them until they are golden brown.

Serve hot and sprinkle with icing sugar.

Paraguay

To serve with our Brazilian stew we wanted something that would be good for mopping up the juices, so we went to their next door neighbours Paraguay to find a recipe for Sopa Paraguaya - Paraguayan cornbread.

This dish worked perfectly with the stew, it was quite firm (looks like a sponge cake but its not) and could soak up lots of the sauce. The recipe called for cornmeal... which is polenta if you are looking for coarse cornmeal. Joaquin let me know that they would actually use something quite finer in Paraguay for their cornbread, I'm not quite sure what but I suppose you could use maize flour, although I think this might be difficult to source in Dublin. Use polenta, I thought it was lovely, but be aware that you may incur the wrath of an Argentian who knows best!



Sopa Paraguaya
(recipe taken from www.myrecipes.com)

Ingredients
2 cups grated parmesan cheese
1 tbsp butter
1 tbsp oil
1 chopped onion
1/3 green bell pepper
2 cups corn kernels (about 4 ears)
1/2 cup cottage cheese
3oz muenster or cheddar cheese
1/2 cup milk
1 tsp salt
1/2 tsp black pepper
4 large egg whites
1/2 tsp cream of tartar

Method:

Preheat oven to gasmark 6. Coat a 9in round cake tin with cooking spray and spinkle with the parmesan cheese.
Heat the butter in a pan with the oil and add the onion and bell pepper and cook until soft on a low heat, careful not to brown. Place onion mixture into a food processor with the cottage cheese and 1 1/2 cups corn and pulse until smooth. Place the pureed mixture in a bowl and add the corn, cornmeal, cheese, milk, salt and balck pepper.

Whisk the egg whites in a bowl until stiff and fold into mixture. Spoon into the prepared pan and bake in the oven for 30 mins. Cool for 10 mins before serving.

Honduras

Off to the Americas for Sundays dinner, and joined by our friends Anna and Joaquin.

Our starter, ceviche, is a typical dish from Honduras. Ceviche, for all those unfamiliar with it, is dish of seafood marinated in citrus juices which "cook" the fish without any need for heat. In this particular recipe the fish, seabass, was marinated for 6 hours until the flesh was white and flaky. I had never had it before, but my friend Anna who has travelled extensively in South America confirmed that it tasted as it should! I thought it was delicious and it seemed to go down well with the others.


Honduran Ceviche De Corvina
(recipe taken from www.foodnetwork.com)

Serves 4 as a starter

Ingredients
1 lb Sea Bass
Juice of 2 limes
Juice of 1 orange
1/2 cup coconut milk
1 jalepeno pepper, seeded and diced
1/2 red onion
1/2 red bell pepper
1 tomato
1 cup chopped coriander
1 sliced scallion
1 tbsp chives
1 tbsp olive oil
salt

Method:
Cut the fish into 1/2 inch dice. Combine lime juice, orange juice, coconut milk, jalapenos, red bell pepper, and red onion in a glass bowl and add fish. Cover with cling film and place in the fridge for at least 6 hours.

To serve pour off the liquid. I found the mixture had curdled a bit (the milk and citric acid I suppose) but once I removed the fish and wiped it a little it was fine. Add the remaining ingredients and serve.