A culinary tour of the world

Tastes differ

While French people love their cheeses, this dairy product will not be found in any home in China or Japan. Whereas Germans stroll around their Christmas markets with a “Bratwurst” in their hand, Cambodians prefer snacking on grilled grasshoppers when shopping in a bazaar. Although tastes do not diverge quite as much in a single continent, there are nonetheless noticeable differences in tastes from country to country.

Anyone who has holidayed in Spain will have fond memories of the small tapas served in bars as an accompaniment to beer or wine: tiny, grilled squid, delicious tortillas made with egg and potato or a tuna salad. These culinary titbits are served in small little bowls, plates or special serving dishes very similar to the Triple Dish made by Joseph & Joseph Ltd. The Tripe Dish is made entirely of food-safe melamine. It has three compartments and a removable dish in the centre which offers a separate serving area for dips or sauces. This white-green, organically-shaped serving dish turns every little Tapita into a feast for the eyes as well.

A piquant Chili con Carne

In Texas tradition dictates heartier fare that is often quite spicy. In order to prepare the original Chili con Carne, a Texan mamá will take a good two hours. The vegetables and herbs will only develop their full flavour if left to stew for a long time. For this extra spicy beef mince recipe, you will need: 500 g beef mince, a small onion, three chilli peppers, two garlic cloves, 100 ml beef stock, a teaspoon of oregano, a pinch of cumin, a pinch of cayenne pepper, oil, salt and a tablespoon of corn flour. (The recipe makes 4 servings).

Peel and chop the onion, the garlic and the chilli peppers on the Rinse & Chop folding chopping board by Joseph & Joseph. With the help of this practical chopping board the ingredients will easily slide into the pan without any of them spilling as the board has a chute in the middle which allows you to tip chopped vegetables directly into the pan. To prevent the board from slipping, the underside is coated with rubber.

The first step though is to brown the mince. As soon as that is done, add the onion to the frying pan. A few minutes later, also add the chopped garlic and rings of chilli. Now turn the heat down to medium, deglaze the pan with the beef stock and add the spices. From then on, it is a question of patience as the Chili con Carne has to simmer gently for an hour and a half. Give it an occasional stir and taste. In order to thicken the Chili, stir in the corn flour towards the end.

Make your own sushi

If you prefer something milder from Japan to such a hot dish, the obvious choice is sushi. A modern, healthy snack with few calories and plenty of protein. The main ingredient for sushi is rice. Mind you, it’s not any old rice, but a very special sushi rice which needs to be sticky as the tiny bites are generally rolled and the rice should ensure they don’t fall apart.

For four people you will need around 1.5 kg of rice. Once it is cooked, allow it to cool completely. Next add a broth of water, rice vinegar, salt and sugar. Then lay half a nori sheet smooth side down onto a bamboo mat. Cover half the leaf with a thin layer of rice and then use your finger to spread a little wasabi paste onto the centre of the rice roll. Wet the end of the nori sheet with water and roll it up. Afterwards, cut the rice roll into bite-size morsels. In order to avoid squashing the rice roll when cutting it, you should use a very sharp knife that you can store in the angled knife block by Eva Solo. As the knife block contains a flexible folding insert, it is also possible to store other kitchen aids in addition to knives. This insert is dishwasher proof and is therefore easy to clean.

Something exotic from India

Those who want to tickle the tastebuds with dishes that are rather unusual for the European palate should try an Indian recipe. Indian spice mixes taste best if freshly prepared. You will need four tablespoons of green coriander, four tablespoons of cumin, four tablespoons of black peppercorns, four tablespoons of cardamom, four sticks of cinnamon and 24 whole cloves. Put all the spices into a frying pan without oil and dry-roast them for approximately three minutes. When you can smell the exotic fragrance of the spices, take the pan off the heat and allow the spices to cool. Afterwards, grind all the spices to a fine powder in an electric coffee grinder. To store the spices, use the Spice Box by Emsa. This practical box of a similar size to an index card box is easy to store in most drawers. The transparent lower section allows you to see straight away if you need to replenish the spice mixture.

Should your mouth already be watering and if you are impatient to try one of these great recipes or if you want to acquire one of the practical, stylish accessories, don’t wait. Get cracking! We wish you Bon Appetit and que aproveche!

Posted on 12.08.2015

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