Tomorrow we are going to begin our food adventure. We will pick a recipe from a different country every night, starting with Algeria and finishing with Zimbabwe. We will describe each recipe on our blog, and let you know how it tasted. If you have any recipes from another country, (maybe one that you have visited) please post them on this site and we'll give them a try.
posted by prendyfamily @ 10:40 am
3 Comments:
Well I guess I'll have to be quick for this: I have a suggestion for B: Belgium. Not only do they love beer and chocolate in Belgium, they love Moules Frites, Mussels and chips. Here's a recipe:
Moules et Frites
Quantity: 4 Portions
Preparation: 20 minutes
Cooking: 15 minutes
Ingredients
Mussels
§ 1.5 -2kg Mussels
§ 200ml dry white wine (the alcohol evaporates during cooking)
§ 1-2 garlic cloves, finely chopped
§ 50 -100g butter
§ 5 tsp parsley, finely chopped
§ Salt & pepper
To Serve
§ 1 lemon, cut into quarters
§ A side bowl to place the shells, and a bowl with water and a slice of lemon to clean fingers
Chips
§ 1 bag oven fries
§ salt
To Serve
§ Mayonnaise for on the chips!
Method
1. Chips:Preheat the oven and cook the oven fries til golden and crisp.
2. Mussels: Wash, scrub and debeard the mussels. Any mussels that are open give them a sharp tap, if they remain open discard them with any that have broken shells.
3. Place the white wine in a large saucepan with the mussels and bring it to the boil then reduce it to a simmer and cook with the lid on for 2-3 minutes until the mussel shells open, any that do not open discard. Remove the mussels from the pan and keep warm.
4. Strain the wine and return it to the pan bring it to the simmer and whisk in the butter so that is well incorporated. Stir in three tablespoons of the parsley and a little salt and freshly ground pepper. Return the mussels to the pan and cook them for a minute until heated through.
5. To Serve: Distribute the mussels with the cooking liquid among 4 bowls or deep plates and sprinkle over the remaining parsley and place a lemon wedge on the side of the plate. Serve with a side plate and bowl with water and slice of lemon.
6. If you want to eat the chips like at a Belgian café or street stall, make cones out of paper/newspaper and fill them with chips. Don’t forget a big dollop of mayo!
7. Once you have eaten your first mussel, you can use the shell like pincers to get the other mussels out of their shells (and chips out of the cones!).
When you get 'E', I suggest:
Fish 'n Chips (England)
1. Take a fillet of yesterdays fish, batter it and deep fry it for 27 minutes. It should be crunchy round the outside, and a greenish brown in the middle.
2. Put the fish in a paper tray, and put some of yesterdays chips next to them. Ensure they are soggy enough to break in half under their own weight.
3. Serve.
Or, if E's taken, i can come up with something for 'U' for you... :-)
Starting with Algeria?
What about Albania and Afghanistan?
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