Inspired by Vietnam – Aubergine Buns with Veggie Pickles and Spiced Mayo

Serves: 4 as a starter

Prep: 1 hour

Cook: 15 mins

Ingredients: For the pickles; large handful of radishes grated, 1 large carrot grated, 1 large cucumber grated, 100ml of rice wine vinegar, 100ml of water, 1/2 tsp. salt, 1/2 tsp. sugar, 1 large or a few small jars.

For the spicy mayo; 2 tbsps. of mayo, 1 tsp. of jalepeano peppers (more if you like it really spicy), 1 grated thumb sized piece of ginger

For the buns; 1 large aubergine, olive oil, 4 brioche buns, small bunch of coriander, 1 lemon, 1/2 tsp of cinnamon.

Method

  1. First make your pickles, (these can be made a few days ahead), by layering the grated vegetables into sterilised jars
  2. In a pan add the rice wine vinegar, water and sugar and salt
  3. Bring to the bowl then pour into the jars and put the lids on straight away
  4. Allow to cool and store in the fridge
  5. For the mayo just mix all of your ingredients together and set aside in the fridge until ready to use, again can be made in advanced as long as in air tight container
  6. When ready to make your rolls, slice your aubergine into thin slices and leave on a plate covered with kitchen paper for one hour
  7. Pre-heat your grill, lay your aubergine out on a baking tray and drizzle with oil cook for 6 mins each side, but keep an eye on them so they don’t burn
  8. To serve, cut your brioche buns down the middle add a layer of the spicy mayo, then the auberinge, topping with the pickled veg, fresh coriander, a sprinkle of cinnamon and a lemon wedge
  9. Enjoy!

NB. If you have any pickles left over keep them in the fridge, they should be good for a couple of weeks.

20190126_134639.jpg

Save The Children have been working in Vietnam since 1990, their work includes improving the healthcare system, education and have also been working on programmes to ensure children under five have access to nutritious food as many grow up stunted.  To support Vietnam’s large textile industry, many children are working for 17 hours a day for little pay, Save The Children are working with local authorities to monitor the textile industry and to look for alternatives to child labor.  To find out more about this and the other work Save The Children carry out here, please click on the link below:

https://www.savethechildren.org.uk/where-we-work/asia/vietnam

And if you would like to make a donation via this blog, please visit my Just Giving Page, by clicking the link here Just Giving

Thanks

 

 

June Recipe Review – From Iraq to the Ivory Coast

This slideshow requires JavaScript.

Hi All!

So how was the month June? Any heatwaves where you are? Or just June Gloom? Well I hope whatever the weather you ate well!

June marked the half way mark for the 52 recipes from around the World for the World, in order to raise awareness of different countries, their amazing use of basic ingredients and some memories thrown in too!

First stop as things really started to heat up, was something to cool you down the light and refreshing Inspired by Iraq – Cucumber, Dill and Yogurt Soup.

Next, a visit to Nepal to really wake up your taste buds with the Inspired by Nepal – Fried Tumeric Fish with Fresh Mint Sauce, the Fresh Mint Sauce will add some zing to any meat or fish of your choosing, but in keeping with Nepalese cooking I choose to create this dish using a lovely piece of fresh fish, coated in a little flour and turmeric and then fried for extra flavour!

Then off to South Africa with a recipe shared with me by my friend Liz, Inspired by South Africa – Mild Beef Curry with Banana, a great easy cheap dish with subtle flavours and lovely memories too.

To mark the half way point I thought a special treat was in order, so I decided to visit the Ivory Coast for inspiration and put together these Inspired by The Ivory Coast – Coconut and Salty Peanut Truffles, because who doesn’t like truffles right?

Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles these countries face on a daily basis, so if you would like to make a donation to Save The Children who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.

So where will we go next? Come back on Monday to find out!

See you soon!

Thanks

Rosalyn x

Inspired by Nepal – Fried Tumeric Fish with Fresh Mint Sauce

The fresh mint sauce used here, can be used to add some zing to things like steak, chicken and pork too.  You can also use a variety of fish, I have gone for cheap pirch steaks but really it will go well with anything not too flaky!

Serves: 2

Prep: 10mins
Cook: 10mins

Ingredients: 2 pieces of fish steak or fillets, 1tsp of turmeric powder, 1tsp of white flour, pinch of salt, thumb sized piece of ginger (peeled and cut into matchsticks), 1/2 lime, white rice to serve

For the Fresh Mint Sauce: Good sized bunch of fresh mint, 1 dried or fresh green or red chilli, juice of 1/2 a lime, 2 tbsps. of olive oil, pinch of salt.

Method

  1. Make your green sauce first, in a blender add all of the ingredients and blitz to a sauce like consistency, set aside
  2. Cook your rice as per pack instructions
  3. Mix the turmeric, flour and salt together and lightly coat your fish on both sides with the mix
  4. Heat some oil in a pan, then add your fish and cook on each side for about 4 minutes
  5. When ready to serve plate up with your rice, drizzle the fresh mint sauce over the top, top with the ginger and lime wedges
  6. Enjoy!

 

Save The Children have been supporting Children in Nepal since 1976, working with over 100 organisations across Nepal to develop programmes that protect children, help them to receive education and live in safety.  After the earthquake in 2015, which left thousands dead and destroying homes, schools and medical centres, Save The Children, through their emergency appeal, have been working to put in place long term plans to offer support to those effected by natural disasters.  To find out more please visit:

https://www.savethechildren.org.uk/where-we-work/asia/nepal

And if you would like to make a donation via this blog, please visit my Just Giving Page, by clicking the link here Just Giving

Thanks x

 

May Recipe Review : From England to Japan

This slideshow requires JavaScript.

Hi All!

So how was the month of May? Weather a bit warmer, perhaps warm enough for your first BBQ or Al Fresco dining experience?

For FeastforFamine, May was a simple month with easy, straight forward recipes making the most of basic ingredients like eggs, starting with a visit to England for Egg and Bacon Oven Baked Muffins, great for a brunch, breakfast on the go, or as part of a picnic.

May was also an opportunity for me to share with you a wonderful dinner recipe and memory from my childhood with the Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles, and to complete this special dinner I created these Inspired by the Philippines: Tapioca and Mango Jelly Pots to go with it.

I really love one pot meals especially when wanting to feed many or just do a bit of batch cooking, the Ecuadorian Pork is great for this, so if you haven’t already, try the Inspired By Ecuador – Slow Cooked Pork and Bean Stew with Cheesy Potato Cakes

May also had a little bonus recipe too, with my simple Hummus recipe because who doesn’t like hummus!

And finally we were back to breaking eggs but this time in Japan for the Inspired by Japan: Omelette with Yellow Sauce and Pickles

I hope you enjoyed the recipes in May and even got to make some!

Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles these countries face on a daily basis, so if you would like to make a donation to Save The Children who are working everyday to support children around the World, please visit my just giving page by clicking the link Just Giving for more information.

So where will we go next? Come back on Monday to find out!

See you soon!

Thanks

Rosalyn x

Inspired by Japan: Omelette with Yellow Sauce and Pickles

Such a simple, cheap dish but bursting with flavour and using one of my all time staples…eggs with a great Japanese twists!

Serves: 2 – 4

Prep: 10 mins (plus 3 – 5 days for the pickle to start breaking down)
Cook: 5 mins

Ingredients

For the Pickle: Half Chinese Cabbage (can use white cabbage as a substitute), 1 large carrot grated, 5 tbsp. of rice wine vinegar, 2 tsp. salt, 1 chop dried or fresh red chilli.

For the Yellow Sauce: 1 tbsp. mayonnaise, 2 tsp. of runny honey or agave syrup, 1 tsp. dried turmeric powder, good squeeze of lemon or lime juice.

For the Omelettes: A little oil for frying, 2 eggs per person, black pepper.

Method

  1. Make your Japanese pickles 3 – 5 days ahead by grating the carrot and shredding the cabbage, then place in an airtight container, top with the salt, chilli and rice wine vinegar, pop the lid on and keep in the fridge until ready to serve
  2. For the yellow sauce, mix together all of the ingredients until there are no lumps
  3. Now make your omelettes, I normally allow 2 eggs per person, mixed well with a little black pepper
  4. Heat some oil in a pan and cook the omelette for 2 – 4 mins until it starts to set, but not completely on top
  5. Now turn half of the omelette over and cook for another 2 – 3 mins
  6. Plate up…omelette first, top with pickles and then drizzle over the yellow sauce
  7. Dig in!

Save The Children have been established in Japan for 30 years now, on hand to help those who have been victims of natural disasters such as the tsunamis, earthquakes and flooding, they are also there to help support those living in poverty, and providing safe environments for children. To find out more please visit:

https://www.savethechildren.org/us/what-we-do/where-we-work/asia/japan

And if you would like to make a donation via this blog, please visit my Just Giving Page, by clicking the link here Just Giving

Thanks x

Inspired by the Philippines: Tapioca and Mango Jelly Pots

This is a fresh tasting desserts and also a great refreshing end to a meal, goes well after the Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles

Serves 4 

Prep: 30mins
Cook: 15mins ( plus allowing time for jelly to set)

Ingredients: 600ml of coconut milk, 100g caster sugar, packet or sachet of jelly, (I used mango, but you can use lime or orange), 100g caster sugar, 60g of dried tapioca, 1 fresh ripe or tinned mango (optional), zest of a lime.

Method

  1. First make up your jelly following packet suggestions, can make this the night before, or for as long as the instructions say to wait and pour into ice cube trays to set
  2. When the jelly is ready to use start on your tapioca, rinse first, then add to a pan with 600ml of coconut milk and leave aside for 30mins
  3. After 30mins, add the sugar and bring to the boil, turn the heat down and simmer for 15mins stirring constantly
  4. After 15mins remove from the heat and leave to cool
  5. Once the tapioca has cooled, start assembling your desserts
  6. Take the jelly out of the ice cube trays and put in the bottom of glasses or bowls, saving one piece of jelly to add at the end
  7. Spoon over the tapioca mix and pop some mango on top if using, top with the remaining jelly cubes and a grating of fresh lime.

Save The Children have been working in the Philippines since 1981, but more recently have been helping to rebuild communities after the devastating Typhoon Haiyan in 2013. Sadly just two years later the Philippines were struck again, in 2015 by Koppu, displacing 700,000 people. Save The Children are now working hard to help these families rebuild their lives and prepare for future emergencies. If you would like to find out more please visit:

https://www.savethechildren.org.uk/where-we-work/asia/philippines

And if you would like to make a donation via this blog, please visit my Just Giving Page, by clicking the link here Just Giving

Thanks x

 

Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles

20190508_192359.jpg

de70c169f2f7d739355f3817e9f95e6e.0.jpg

Growing up I was so lucky to live next door to a wonderful family, who came over from the Philippines in the 70s. I have such fond memories of playing with their daughter Marianne when I was little, but most of all I remember their generosity, as more often than not they would knock on our door with steaming plates of noodles, chicken and other delicious foods! I have kept in touch with the family ever since, who still live next door to my childhood home. I have been in touch with them recently and Marianne and her father Tony have shared with me one of their noodle recipes and a really tasty, but simple marinade that they used on the chicken.

I made this recipe recently for my own family and it felt so good to share this delicious dish and the happy memories attached to it, I hope you enjoy it too!

Serves: 4

Prep: 20 mins plus marinating time

Cook: 45 mins

Ingredients: For the Chicken Drumsticks; 8 chicken drumsticks, 3 tbsp. of tomato ketchup, 1 tbsp. of soy sauce, 1 garlic clove

For the noodles; 250g dried wok noodles, 1 red pepper, 2 celery sticks, 1 carrot, 1/2 Chinese cabbage (or you can use something like Savoy), 1 small/medium onion, 2 cloves of garlic, 1 chicken stock cube, tbsp. of soy sauce, 1 tbsp. of oil

Method

  1. First make your chicken marinade, thinly slice your garlic clove and mix together with the ketchup and soy sauce
  2. Coat your drumsticks in the mixture and leave in the fridge for at least 30mins or overnight
  3. Preheat your oven to 210F, place your chicken in the middle of the oven and cook for 35 – 45 mins turning half way through and checking that your chicken is cooked before serving, (use a knife close to the bone to make sure all the juices are clear)
  4. While your chicken is cooking prepare your noodles
  5. Thinly slice your onion and garlic and set aside
  6. Thinly shred the cabbage and dice all the other vegetables
  7. In a wok or deep saucepan heat the oil and gently cook the onion and garlic for 5 mins
  8. To this now add the chicken stock made with 100ml of water and the soy sauce, mix and add the rest of your veg to the pan, give it a good stir
  9. Now add your dried noodles and 720ml of boiling water
  10. Bring to a high simmer and leave your noodles to absorb all the water for 6 – 8 minutes stirring occasionally ( I have never cooked noodles like this before and was a bit nervous, but it worked a treat and it meant that they soaked up ALL of the flavours).
  11. Serve the steaming noodles with your cooked chicken and enjoy…I know I did!

Save The Children have been working in the Philippines since 1981, but more recently have been helping to rebuild communities after the devastating Typhoon Haiyan in 2013. Sadly just two years later the Philippines were struck again, in 2015 by Koppu, displacing 700,000 people. Save The Children are now working hard to help these families rebuild their lives and prepare for future emergencies. If you would like to find out more please visit:

https://www.savethechildren.org.uk/where-we-work/asia/philippines

And if you would like to make a donation via this blog, please visit my Just Giving Page, by clicking the link here Just Giving

Thanks x