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 South Africa – Mild Beef Curry with Banana

I really enjoyed making this dish, it is a recipe given to me by my lovely friend Liz, who grew up in South Africa, I asked her a while back to tell me more about the food there as I have yet to visit, (but it’s on my list!), and if there were any dishes that are sentimental to her.

62223385_449313102468816_9010892638852743168_n

Here is a lovely photo of Liz with her Dad back in South Africa and the Beef Curry here is something she remembers really fondly, Liz said that it always reminds her of home and growing up was a popular takeaway treat.  As a child her Dad would drive her family to the local Qasba and eat this meal with fresh bananas to give it sweetness. Ancestrally from Portugal, Liz has now returned and lives on the Portuguese Island Madeira, she still makes this for her family and having recently made it for mine, I will be making it again. It’s so easy but so tasty, Liz said it works really well with Chicken too, and the only thing I have done differently in this recipe is rather than cook it on the hob, I finished it off in the oven so I could use a cheaper cut of beef, the apricot jam also works well too…who knew!

Serves: 4

Prep: 20mins
Cook: 1.5 – 2 hours

Ingredients: 500g chuck steak, 2 medium sized potatoes, 1 large carrot, 1 medium – large onion, 1 clove of garlic, 1 tbsp. olive oil, 2 bananas
For the curry paste: 1 tbsp. white flour, 1 tbsp. apricot jam, 1 tsp. curry powder, 1 tsp. of sugar, pinch of salt

Method

  1. Pre-heat oven to 130F
  2. Peel and chop the potatoes and carrot into cubes, set aside
  3. Peel and slice the onion and garlic, add to a lidded oven proof pan with 1 tbsp. of olive oil and gentle fry for a few minutes on a medium heat
  4. Add the beef and cook until it starts to brown, add 100ml of water and turn the heat off while you make the paste
  5. To make the paste, mix together all of the paste ingredients, adding a little water if too thick
  6. Mix this in with your meat, add the chopped carrot and potatoes, pop the lid on and cook in the a preheated oven for 1 hour
  7. After 1 hour, add 100ml of water and cook for another hour
  8. After another hour, check if it needs a little more water and add if necessary and cook for another 30 – 45 mins until the meat is really tender
  9. Serve with cooked rice and slices of fresh banana, (for the rice, you can follow pack instructions, or what I do is cook 1 part rice to two parts water, bring the rice to the boil and then simmer lid on for 10mins until all the water is absorbed, do not be tempted to take the lid off until it has finished it’s simmering time!)
  10. Enjoy!

 

In South Africa, 50,000 children a year, under the age of five die from treatable and preventable disease, many children live in poverty in homes without access to sanitation, poorly educated and victims of abuse and neglect.  Save The Children are working closely with 140 Children’s Committees across South Africa to address these issues and are also working with government to make sure healthcare is accessible to children through school.  To find out more please visit:

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

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