Inspired by Venezuela – Pan Coated Pork with Avocado Green Sauce

Serves: 4

Prep: 15mins
Cook: 8 – 10 minutes

Ingredients: 4 pork chops (fat removed), 3 heaped tbsp. of PAN or other maize flour, 2 eggs, 1 heaped tbsp. of flour, 1 tsp of oregano good mil of salt and pepper, oil for frying

For the green sauce: 1 small avocado, 1 small bunch of coriander chopped 2 tbsp. olive oil, 1 garlic clove, 1/2 green chilli, tsp oregano (fresh or dried), juice of 1 lime, pinch of salt.

Method:

  1. Make sure all fat is removed from the pork and bash with a rolling pin to thin the chops
  2. Mix the PAN flour with the oregano and salt and pepper and set aside until ready to use
  3. Coat each chop in the flour, then the egg, then the PAN mix, pressing the mixture into the chops so that are coated fully
  4. Put the chops aside until ready to fry while you make your Avocado Green Sauce
  5. To make the sauce blitz all ingredients in the food processor and add seasoning to taste, if the sauce is too thick add a little more oil or lime juice
  6. Heat some oil in a pan and cook your pork for 4 minutes each side or until it starts to turn golden brown
  7. Serve with the green sauce over the top, I also added roast sweet potatoes and a green salad but you can add whatever accompaniments you like.
  8. Enjoy!

Now for the hard part…

As violence, political and economic instability continues in Venezuela, it is estimated that 3 million people have fled their homes, with at least 1 million now based in nearby Columbia. This figure includes 300,000 children, some of whom are travelling alone leaving them incredibly vulnerable. It is predicted that by the end of 2019, this number will rise to 5.3 million.

Below are some stark statistic from Save The Children US, on the impact this current situation is having on children still in Venezuela:

  • 15% of school-age children are out of school
  • 16 out of 1,000 children die before their 5th birthday
  • 33% of people live in poverty
  • 13% of children suffer from stunting due to malnutrition

If you would like to find out more please visit: https://www.savethechildren.org/us/what-we-do/where-we-work/latin-america/venezuela

If you are still looking for some South American inspiration, take a look at the list of other recipes created here at FeastforFamine, including delicious recipes like Crab and Sweet Potato Fritters and Piri Piri Style Turkey Breast!

Inspired by Haiti – Crab and Sweet Potato Fritters

Inspired by Columbia – Tuna Steak Stew with Lime and Oregano

Inspired by Mexico – Avocado and Cucumber Gazpacho

Inspired By Ecuador – Slow Cooked Pork and Bean Stew with Cheesy Potato Cakes

Inspired by Peru – Chicken, Black Rice, Green Sauce and Avocado SaladInspired by

Brazil Piri Piri Style Turkey Breast, Black Beans, Orange and Tomato Rice, Smashed Avocado and a Simple Salsa

Inspired by Haiti – Banana and Mango Mock Ice Cream with Dark Chocolate and Cashew Nut Shards

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 Romania – Horseraddish and Dill Roasted Salmon with White Beans, Beetroot and Kale

Try these delicious earthy flavours to warm you up this week…

Serves: 2

Prep: 10mins
Cook: 30 – 35mins

Ingredients: For the Salmon – 2 salmon fillets, 2 heaped teaspoons of fresh or dried dill, 2 tsp. horseradish (jarred), 2 tsp. olive oil, good squeeze of lemon juice, good pinch of salt and pepper.

For the Beetroot Beans – 1 can of cannellini beans (roughly 200g drained weight), 2 large handfuls of kale, 100g of pickled beetroot (round baby if you can get it), 100ml of the beetroot juice, 1 clove of garlic, 1 tsp of olive oil.

Method: 

  1. First make the marinade for the salmon by mixing together all of the ingredients for the salmon and coating the fillets in it
  2. Put the salmon fillets on a lined baking tray skin side down and pop in the fridge for at least 30mins
  3. When ready to cook, preheat your oven to 200F
  4. Start off your beans by heating oil in a lidded pan and adding one chopped garlic clove and fry gently for a few minutes
  5. Now add the kale and cook for 5 mins on a low heat
  6. Chop your beetroot into small chunks and add the beetroot and the beans to the pan with 100ml of the juice from the beetroot, pop the lid on and cook on a low heat for 10mins
  7. Meanwhile place your salmon fillets in the oven and cook for 20mins
  8. Check the beans, add a little seasoning, give it all a good stir and pop the lid on and cook for another 15 – 20mins on a low heat until ready to serve with the salmon
  9. Serve with fresh lemon slices if you wish and…
  10. Enjoy!

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.

Thanks x

Inspired by Madagascar – Vanilla, Banana and Tumeric Muffins with Sea Salt and Vanilla Glaze

Serves: Makes 10 muffins

Prep: 15mins

Cook: 20-25 mins

Ingredients: 200g self raising flour, 2 ripe bananas (mashed), 125ml of milk, 125g caster sugar, 1 egg, 60ml of olive oil, 1 tsp. vanilla essence, 1/2 tsp. turmeric powder, 1/2 tsp. salt, 1/2 tsp. baking powder

For the glaze: 3 heaped tsp. of icing sugar, 1 tsp. of vanilla essence, small amount of sea salt.

Method: 

  1. Preheat your oven to 180F
  2. Mix all of your wet ingredients together for the muffin mix until light and blended well
  3. Now start folding in the flour and other dry ingredients
  4. When all combined add the mashed banana and mix well
  5. Divide equally between 10 greased muffin trays and pop into the oven for 20 – 25 minutes until nice and golden
  6. Allow to cool before adding your glaze
  7. For the vanilla glaze, mix 3 heaped tsp. of icing sugar with 1 tsp of vanilla essence and 1 tsp of water
  8. Brush the glaze over the top of the muffins and sprinkle with a little sea salt
  9. Enjoy!

Even though 80% of all vanilla comes from Madagascar, 3 out of 4 people live in poverty, with children suffering from stunted growth and many out of school, with Madagascar ranking fifth in the world for the number of out-of-school children.  Save The Children have been working to provide a better future for these children and future generations by collaborating with vanilla suppliers to improve the livelihoods of farming communities…to find out more please visit:

 https://www.savethechildren.org.uk/where-we-work/africa/madagascar

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.

Thanks x

Inspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta

Trying to save the pennies with December looming? Want something healthy and satisfying that won’t break the bank then try this, Inspired by Ethiopia – Berber Style Peas and Broad Beans on Toast with Feta*, made with store cupboard ingredients and bags from the freezer.

*Can omit or replace the feta with vegan cheese.

Serves: 2 – 4

Prep: 5mins
Cook: 15 -25mins

Ingredients: 4 slices of bread of your choice for serving (but would recommend something like sour dough), 2 cups of frozen broad beans, 2 cups of frozen peas, 100g feta cheese, 2 tbsp. of olive oil, 1-2 birds eye/piri piri chillies (depending on how hot you like it), 2 cloves of garlic, 1 tsp. mustard seeds, 1 tsp. dried ginger, 1/2 tsp. dried cumin, 1/2 tsp. coriander seeds, 1 tsp. dried paprika, good mil of salt and pepper, some fresh basil to serve.

Method:

  1. In a pestle and mortar blend and breakdown your spices with the garlic and add to a lidded pan with 1 tbsp. of olive oil
  2. Cook on a medium heat for around 5 mins until you hear the spices start to pop
  3. Add your broad beans and peas with an extra tbsp. of olive oil and give a good stir so that the beans and peas are coated in the spices
  4. Turn down to a low heat, pop the lid on and cook for 15-20mins until the beans are warmed through, stirring occasionaly
  5. Toast your bread and pop the spiced beans and peas on top, add some crumbled feta and a few fresh basil leaves
  6. Enjoy!

Sadly, Ethiopia is experiencing its worst drought for 50 years, destroying crops and leaving many hungry and in urgent need of food.  Thousands of lives are at risk, Save The Children are on the ground in Ethiopia delivering  urgently needed supplies and medical help, but more help is needed, to find out more please visit:

https://www.savethechildren.org.uk/where-we-work/africa/ethiopia

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.

Thanks x

October Recipe Review – From Canada to Hungary

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Hi All,

So it really feels like autumn now, brighter mornings and darker nights, a slight chill in the air and the autumnal colours starting to show.  I love autumn and look forward to embracing the changes at this time of year and I hope my recipes for have reflected this, so let’s look back over Feastforfamines’ October recipes…

First stop and a place very close to my heart was Sri Lanka for the Inspired by Sri Lanka – Prawn and Yellow Lentil Curry with Cheats Pol Sambola, I really loved the earthiness the roasted spice mix added to this curry along with the freshness of the Pol Sambal, you could keep even omit the prawns in this recipe and make it vegan and I think it would still taste just as good.

Next stop was a burst of colour with the Inspired by Hungary – Orange Pepper and Paprika Soup, perfect for warming you up on a cold day, whilst making sure you get a good dose of much needed vitamin C.

Long walks and lazy brunches are some of the things I like to do in autumn, as well as looking out for seasonal produce and pears always make me think of autumn so created this: Inspired by France – Healthier Baked French Toast with Pears, Walnuts and Honey, a healthier alternative on a French classic, you could also use other fruits such as apples, plums etc and add a dollop of creme fraiche for extra deliciousness.

Last stop in October was to Canada for the Inspired by Canada – Maple Syrup and Pecan Candy Apples, a twist on the classic Halloween/Bonfire Night treat!

Remember all recipes are created for you not only to enjoy, but to also raise awareness of the struggles countries around the World 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 Canada – Maple Syrup and Pecan Candy Apples

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I love autumn and all things autumnal especially Halloween and Bonfire Night, makes me think of big pots of chilli, chunky tomato soup and of course toffee apples. But if you want to try something different with even more crunch, try these Inspired by Canada – Maple Syrup and Pecan Candy Apples – yummy!

Makes: 8 Candy Apples

Prep: 10mins
Cook: 15 – 30mins (including coating time), plus at least two hours cooling time.

Ingredients: 8 Granny Smith apples, 400g golden caster sugar, 4 tbsp. maple syrup, 100g Pecan Nuts Crushed, 100ml of water, 1 tsp. vinegar.

Method:

  1. Blanch your apples in boiling water to remove any waxy coating, dry throughly and pop  a wooden skewer firmly into the top of each apple and leave to one side
  2. Now make your coating by placing the sugar in a pan with 100ml of water, cook for 5 – 10mins on a medium heat stirring continuosly until all the sugar has dissolved and there are no lumps or grains of sugar left
  3. Add the vinegar and maple syrup and turn the heat up so it starts to boil and at ‘hard crack stage’, this should only take a few minutes but to test your mixture is ready try testing a little in some cold water, if it sets hard straight away it’s ready, if not leave on the heat for a few more minutes more, then when ready turn off the heat and work quickly to coat the apples
  4. This can be quite a messy job so place your apples on some parchment paper so that this catches any drips, (as the mixture and pan is very hot I would not recommend doing this part with little ones), now start coating your apples by using the skewer to turn the apples in the pan, tipping the pan when needed and making sure you coat the whole apple, continue to do this with all eight apples
  5. Sprinkle the crushed Pecans over the top of the apples and leave to cool for at least two hours or overnight
  6. Enjoy!

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.

Thanks x

To find out what Save The Children in Canada are doing to help children around the World, please visit:

https://www.savethechildren.ca

Inspired by France – Healthier Baked French Toast with Pears, Walnuts and Honey

Looking for an easy no fuss brunch recipe, then try this…all cooked in the oven together so that everything is ready at the same time. I used honey for my drizzle but can use any syrup you prefer, can also add ice cream, creme fraiche or yogurt for extra deliciousness!

Serves: 4

Prep: 10mins
Cook: 20mins

Ingredients: 4 slices of brioche bread, 2 pears, 1 egg, 100ml of semi skimmed or full fat milk, 1 tsp. vanilla extract, 1 tsp. brown sugar, 2 pears, (such as Cornice or William), squeeze of lemon juice, sprinkling of brown sugar.

To Serve: 6 crushed walnut halves, good drizzle of honey.

Method:

  1. If making right away, pre-heat your oven to 200F
  2. Cut the brioche slices in half and put into a baking dish, flat side to side
  3. Beat the egg, milk, vanilla extract and sugar and pour over the top of the bread, ensuring that it is all coated in the mixture, set aside until ready to pop in the oven with the pears or even overnight in the fridge
  4. Peel and slice the pears removing the core and any seeds
  5. Pop into a baking tray and sprinkle with a little sugar and good squeeze of lemon juice
  6. Pop the pears and the brioche bread in the oven for 20mins or until golden brown on top
  7. Serve by topping the bread
  8. with the pears, drizzling over the honey and sprinkling over the crushed walnuts
  9. Enjoy!

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.

Thanks x

Mid Week Mushroom Madness: Vegan Buckwheat Soba Noodle Salad with Enoki Mushrooms Braised in Miso, with Avocado and Seasame Dressing,

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Hi All,

Having recently got back from Japan, as a foodie, I am REALLY missing it, so was very excited when visiting my local supermarket to find some enoki mushrooms and felt inspired.

I have a cupboard at home that I try and keep stocked up with lots of different flavours from around the World so with the help of ingredients I already had, was pleased to be able to come home and rustle something up for lunch today that really hits the spot; Buckwheat Soba Noodles with Enoki Mushrooms Braised in Miso, with Avocado and Seasame Dressing, and here is the recipe – enjoy!

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Serves: 2

Prep: 10mins
Cook: 14mins

Ingredients: 2 person serving of buckwheat soba noodles, 1 avocado, punnet of enoki mushrooms, tsp. of white miso, 2 tsp. of sesame oil, 2 tsp. of brown rice vinegar, 2 tsp. soya sauce, 1 heaped tsp. of Korean red pepper flakes.

Method:

  1. Cooked the noodles as per instructions, then place into cold water, drain and set aside
  2. Pop the mushroom with 1 tsp. of white miso into a pan with a little water and simmer for 10mins
  3. Meanwhile chopped your avocado into chunks and mix into the noodles with the sesame oil, brown rice vinegar and soya sauce
  4. When 10 minutes are up, take your mushrooms off the heat and place into very cold water for a minute to stop cooking process and drain completely
  5. Mix the drained mushrooms into your noodle mix and sprinkle the Korean red chilli flakes over the top
  6. Dig in!

Want more? Check out some of my other noodle recipes here:

Inspired by the Philippines: Sticky Chicken Drumsticks with Vegetable Noodles

Inspired by Myanmar: Pork and Mango, Coconut Noodles

Inspired by Indonesia: Slow Cooked Beef Noodles, with Spinach, Fried Egg and Peanut Sambal

Thanks x

Inspired by Hungary – Orange Pepper and Paprika Soup

Loving these autumn colours and flavours with this ‘Hungarian Inspired’ orange pepper and paprika soup, finished off with a dollop of creme fraiche or sour cream and sprinkling of dill…can be kept vegan if you opt out of the sour cream and creme fraiche!

Serves: 4

Prep: 5 mins
Cook: 30mins

Ingredients: 3 large orange peppers, 1 large tomato, 1 large onion, 1 tbsp of olive oil, 1 tsp. of smoked paprika (plus extra for serving), 1 veggie stock cube, 1 tsp of dill for serving and a good dollop each of sour cream or creme fraiche.

Method:

  1. Soften one large onion and two cloves of garlic in one tbsp. of oil (I used olive oil), in a lidded pan
  2. Add three large diced orange peppers, one large tomato to the pan and one tsp. of smoked paprika
  3. Pop the lid on and cook on a gentle simmer for 20mins, stirring occasionally so that is doesn’t stick, this method should ensure that all the lovely juices are released from the peppers
  4. After 20mins add 400ml of veggie stock and simmer for another 10mins
  5. Blitz all in a food processor and serve with a dollop of creme fraiche or sour cream and a scattering of dill and paprika
  6. Enjoy!

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.

Thanks x

Inspired by Sri Lanka – Prawn and Yellow Lentil Curry with Cheats Pol Sambola

Luckily the oven roasted spice mix makes enough for two curries, as you will want to make this again and again! Filling, earthy flavours with the added zing of the ‘Cheats Pol Sambola’ to really tickle your tastebuds.

Serves: 2, or 4 if you add rice

Prep: 30 mins
Cook: 30 – 40mins

Ingredients: For the Sri Lankan Spice Mix, 1 tsp. black peppercorns, 1 tsp. cumin seeds, 2 tsp. mustard seeds, 2 tsp. fennel seeds, 2 tsp. coriander seeds

For the lentils: 1 cup of red or yellow lentils, 3 cups of cold water, 2 cloves, 1 cinnamon stick

For the curry: 1 can of full fat coconut milk, 12 – 16 King Prawns (depending on size and how many you want!), 2 garlic cloves, 1 thumb sized piece of ginger peeled, 1 red chilli, 1 tsp of coconut oil, (can use vegetable oil), 1 tsp. tumeric

For the ‘Cheats Pol Sambola’: 1/2 small red onion finely sliced, 1.1/2 tbsps. of natural desiccated coconut, 1/2 tsp. of dried chilli flakes (more of less depending on how much heat you like), juice of 1/2 a lime, 1 tsp. fish sauce.

Method:

  1. First pre-heat your oven to 200F, place all of the spice mix spices in a roasting tin and roast for 8-10 minutes until starting to brown
  2. Rinse your lentils and add to a pan with 3 cups of cold water, the cloves and cinnamon stick
  3. Bring to the boil and then simmer for 10-15mins until softened, drain and remove the cloves and cinnamon stick and put to one side until ready to use
  4. Now make your ‘Pol Sambola’, by mixing all ingredients together and then placing in the fridge until ready to use
  5. Once your spices have cooled a bit give them a good bash in a pestle and mortar or a quick blitz in a food processor
  6. Heat the coconut oil in a large pan and add the garlic, chilli, turmeric and ginger, fry for a few minutes then add half of your spice mix, save the rest in an air tight container for another time!
  7. Fry for a further 2 – minutes before adding the cooked lentils and coating well in the mixture
  8. Add the coconut milk and simmer for 10mins
  9. Add your prawns and cook for a few minutes longer to heat through
  10. Serve with ‘Pol Samba’ and enjoy!
Three decades of civil war and the tsunami in 2004, have left the children of Sri Lanka extremely vulnerable with many of them still suffering from both emotional and physically scars. The tsunami killed tens of thousands of people and flattened towns and villages. Save The Children have since rebuilt 21 schools, safe places for children to play and provided emergency aid and education to 130,000 children. They are also working with local organisations and government to reunite children with their families and develop Early Children Care and Development programmes to give children a better future. To find out more please visit:

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.

Thanks x