Chilean Cazuela#EatTheWorld

Chilean Cazuela is Beef Stew, a comfort food and makes a filling one pot dish meal. According to make recipes read online in this stew certain ingredients are is must to make this stew like potatoes, pumpkin, and corn on the cob. This comfort food can be enjoyed any time of year. This chunky, scrumptious, hearty and flavorful dish is a staple in every home in Chile.

Serves 4 -5
Ingredients 
500 Gram Boneless Beef
2 Tablespoons Olive oil
1 Onion - roughly chopped
1 Teaspoon Oregano
1 Teaspoon Cumin powder
Salt and Black Pepper to taste
2 Cloves Garlic - chopped
1 Medium Tomato - chopperized
8 Baby Potatoes
2 Carrots - chopped in big pieces
1 Red or Green Bell pepper, seeded and cut into quarters
1 Stalk Celery - chopped
4 Big Chunks Red Pumpkin
1 Cup Rice - washed & drained
5-6 Cup Boiling Water
2 Ears Corn - each cut into four rounds
1 Cup Shelled Peas or Green beans - cut into big pieces
2 Tablespoon Chopped Coriander/Cilantro

Method

Cut meat into large pieces. Heat oil in a large pot, add meat and brown well. Add onion, garlic, tomato, oregano, cumin, salt and pepper; stir, and continue cooking over medium heat for five minutes.
Add potatoes, carrots, bell pepper, celery, pumpkin and rice, add enough boiling water to cover the contents completely. Simmer for ten minutes, stirring occasionally.
Add corn, peas or green beans and cook for and additional 10 - 15 minutes. Taste and adjust seasonings to taste.

This warm and comforting dish is delicious.

This stew also freezes well and taste delicious the next day.
Labels: Stew, Beef, Chile, Corn, Green Bell Pepper, Red Pumpkin, Baby Potatoes, Carrot, Eat the World, Main course, International Cuisine

Check out all the wonderful Chilean dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 Culinary Cam: A Chilean Trifecta: Fritos de Coliflor, Acelga con Longaniza, and Huevos Revueltos con Tomate 

Sneha’s Recipe: Chilean Cazuela 

Amy’s Cooking Adventures: Chilean Beef & Corn Shepherd's Pie (Pastel de Choclo) 

A Day in the Life on the Farm: Completos 

Cardilong Isda -Filipino#EatTheWorld

Cardilong Isda is a dish made of fried fish cooked or served with a sauce made of sautéed tomatoes, onions and beaten eggs.. I have made this gluten free by using oat's flour and coating it in cornmeal to make the fish crispy and it get's a crunchy texture. I just topped the sauce over the fried fish.

Ingredients
1 Whole Fish - I used Pomfret/Pompano
¼ Cup Oats Flour
¾ Cup Cornmeal
1 + 1 Eggs - beaten (1 for frying and 1 for sauce)
2 Medium Tomatoes - diced
1 Medium Onion- diced
3 Cloves Garlic - crushed
3 Tablespoons chopped scallions
1 Tablespoon Fish sauce
Salt to taste 
½ Teaspoon Black pepper powder
¾ Cup Water
Oil - as required to shallow fry

Method

Wash and pat dry the fish. Season each side of the fish fillet with salt and pepper. Keep it aside for 10 minutes.
Heat the oil in a frying pan.
Dredge the fish in oats flour and then dip in the beaten egg. Then coat it with corn meal. Make sure that the fish is properly coated.
Fry each side until the color turns light to golden brown. Set aside.
For The Sauce

In a pan heat a tablespoon of oil ( use the same oil that the fish was fried in) sauté garlic, onion for a minute or two then add the tomato and sauté until the tomato softens. Add water and fish sauce, pepper powder, stir well and let boil. Reduce the flame to low and let is simmer for 4 to 5 minutes. In a slow stream, add beaten eggs to pan. Allow to slightly set and then stir into mixture, breaking into pieces. Taste for salt and pepper add if needed according to your taste. To get a smooth sauce I blended this in a mixer jar.

Arrange the fried fish on a serving plate and then top with the sauce. Serve the remaining sauce in a bowl separately.
Serve hot and enjoy!

Labels: Eat the World, Fish, Filipino, Asian Cuisine, Main course

Check out all the wonderful Filipino dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 Amy’s Cooking Adventures: Pork Siomai 

Sneha’s Recipe: Cardilong Isda -Filipino 

Cultureatz: Purple Sweet Potato Sesame Seed Balls | Buchi Ube 

Ginataang Seafood  by Culinary Cam 

Instant Pot Pork Adobo by A Day in the Life on the Farm 

Bermuda Johnny Bread#EatTheWorld

Bermuda Johnny cakes are a popular traditional Bermudian breakfast snack. A scone like sweet breads which are cooked in a cast iron pan over the stove and served up with butter and jam or cheese. There are many Bermudian’s who also fry their Johnny cakes, however the majority of them half cook them in a floured cast iron pan then bake them so that they are fully cooked inside.

This sweet bread has a golden-brown exterior and tender, fluffy crumb. For my recipe, I baked the bread for a few minutes after frying.

1 Cup =250Ml 

Makes 8 breads
Ingredients

2 Cups All Purpose Flour
50 Grams Caster Sugar
1 Tablespoon Baking powder
¼ Teaspoon Pink Himalayan Salt
58 Grams Salted Butter - chilled & cubed
100Ml +- Whole Milk
1 Large Egg

Method

Preheat oven to 200°C. Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. In a small bowl, whisk together milk and egg. Gradually add milk mixture to flour mixture, stirring just until dry ingredients are moistened.

Them lightly spread the dough with your hands and fold it. Do this three to four times. Lastly again flatten and cut it into 8 equal portions. Shape each portion into a ball and gently flatten to ¾ inch thickness.

In a 12-inch skillet, heat a tablespoon of butter or oil over medium heat. Place Johnny bread in skillet; cook until lightly browned, about 2 minutes per side. Transfer to prepared pan.

Bake in a preheat oven until centers are set, 10 to 12 minutes.
Serve warm with honey, jam, butter or any main course meal or boiled potatoes, bananas, and codfish. Store in an airtight container for up to 1 week.

Very easy Johnny Bread they were tasty and soft. Do try these yummy quick bread recipe.

Labels: Bermuda ,International Cuisine, Bread, Quick Bread, Eat the World 

Check out all the wonderful Bermudian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 A Day in the Life on the Farm: Codfish Cakes 

Amy’s Cooking Adventures: Bermuda Triangle Cocktail 

Sugarlovespices: Bermuda Rum Cake with pecans (from scratch) 

Culinary Adventures with Camilla: Bermuda’s Signature Cocktail: Dark ‘N’ Stormy 

Sneha’s Recipe: Bermuda Johnny Bread 

Kitchen Frau: Bermuda Fish Chowder

Keto Moroccan Whole Oven Roasted Chicken#EatTheWorld

I made this chicken to take for our friends house warming party. This has a crispy skin. Brining the chicken will give you this result. Points to note. Do not brine the chicken for more than 24 hours. The chicken should be pat dry before your rub it with dry prepared rub.

Ingredients
1¼ Kg Whole Chicken
For The Brine
1 Red Onion - roughly chopped
4 Cloves Garlic - chopped
2 - 3 Whole Limes
½ Teaspoon Cardamom Powder
2 1/2 - 3 tablespoons Marrakesh Market Blend
2 Teaspoons Pink Himalayan Salt or Sea Salt
Other Ingredients
2 -3 Tablespoons Olive oil
For The Dry Rub
2 Teaspoons Turmeric powder
1 Teaspoon Smoked Paprika
1 Teaspoon Cayenne pepper powder
1 Teaspoon Cumin powder
1/2 Teaspoon Cinnamon powder
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper powder

Method
For Brining The Chicken

Add all the ingredients in a large pot and the chicken, cover the chicken with water - enough to submerge it. Refrigerate it only for 24 hours. After 24 hours, wash the chicken well inside out with fresh water to remove all the excess salt. Place it on a wire rack to remove all the excess water in a sitting position. After 15 -20 minutes, dry this a clean cloth. The chicken should be pat dry or else you will not get a crispy skin.
For The Dry Rub

Mix the ingredients for the dry rub in a small bowl. Add the oil and mix it well in. Rub over the chicken. 

Place in a 9-inch x 13-inch roasting pan. Nestle a sliced lime in the cavity of the chicken and tie the legs with a thread. Roast it in a pre heated oven with both the elements on at 200°C for 1 hour tented with a foil. 

After an hour remove the foil, change the side / flip the side of the chicken again bake for 45 minutes to an hour or till the chicken is cooked when the thermometer inserted on the thicken part of the chicken reaches the temperature is 165°F / 74°C. Now broil ( only the top element on at 225°C degrees for 10 minute. 

The chicken is done to perfection. Take this out and serve hot.

My Notes

All nutritional data are estimated and based on per serving amounts.
Net Carbs per serving: 3 g

Labels: Eat the World, Moroccan, Middle Eastern, Chicken, Baked

 

Check out all the wonderful Moroccan dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 Amy’s Cooking Adventures: Kefta Tagine with Eggs in Tomato Sauce 

Culinary Adventures with Camilla : Briwat Bil Kefta + Other Moroccan-Inspired Bites 

Sneha’s Recipe: Keto Moroccan Whole Oven Roasted Chicken 

Sugarlovespices: Moroccan vegetable stew with butternut squash and chickpeas 

Palatable Pastime: Moroccan Roasted Cauliflower with Sesame 

Kitchen Frau: Grated Carrot Salad with Oranges 

Pandemonium Noshery: Bissara - Moroccan Legume Soup  

A Day in the Life on the Farm: Harira CulturEatz: Chicken Bastilla  

Magical Ingredients: Spicy Moroccan Vegetable Tagine

Snowdon Pudding#EatTheWorld

A traditional steamed pudding recipe with a citrus sponge and topped with raisins – a comforting dessert from the Snowdon region - North Wales. Snowdon pudding, as it’s called, is flavored with lemon marmalade, since I couldn't get hold of lemon marmalade, used orange marmalade made out of palm sugar.

I have also made it with vegetarian suet - clarified butter. This is served lemon sauce traditionally, but, I preferred drizzling a little honey over the top when it was still warm.
This is a delicious pudding, made two bowls of the same, one my hubby took for a brunch party with friends.

Ingredients
65 Grams Suet/Clarified Butter - melted
15 Grams Corn flour
75 Grams Brown Sugar
120 Grams Fresh Bread Crumbs
50 Grams Golden Raisins
3 Large Eggs
75 Grams Lemon or Orange Marmalade
1 Teaspoon Lemon or Orange Zest
2 Tablespoons Honey - to drizzle on top

Method

Mix all the dry ingredients together in a large bowl, keeping a half of the raisins a side.
Beat the eggs and marmalade, sugar together, then stir in the melted clarified butter, give it a mix. Add this into the dry ingredients mix it well.
Grease a pudding mold and sprinkle the leftover raisins over the bottom.
Pour in the batter, cover the mouth with of greaseproof paper or a double foil, creating a two pleat across the center should the pudding expand over the top of the pudding mold.
Place the mold into a pan of boiling water, cover the pan with a lid and steam till done ( since I used two bowls to make these it took just 35 minutes ), ensuring that the water in the pan never gets lower than ¼ of the way up the level of the mold. 

Do not steam them too long or they will turn hard and loose it softness. Switch off the flame and let it cool in pan. When still hot remove the mold from the pan and let cool a little before tipping it out onto a serving plate.

Drizzle with the honey whilst still warm. Slice and enjoy hot or cold.

Labels: Dessert, British, Steamed, Pudding, Marmalade, Dessert, Eat The World, Wales

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Wales. 

Check out all the wonderful Welsh dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 Amy’s Cooking Adventures: Cawl Cennin (Welsh-Style Leek & Potato Soup) 

Pandemonium Noshery: Welsh Onion Cake 

Sneha’s Recipe: Snowdon Pudding 

Culinary Adventures with Camilla: Ŵyau Ynys Môn, Welsh Anglesey Eggs 

Sugarlovespices: Welsh Anglesey egg and mashed potato casserole 

A Day in the Life on the Farm: Teison Nionod 

Kitchen Frau: Welsh Cakes (Skillet-Baked Currant Cookies) 

Laham Fuq il-Fwar - Maltese Steamed Beef#EatTheWorld

Laham fuq il-Fwar, is steamed beef, it's a very popular and traditional Maltese recipe. Just add salt, pepper powder, beef or chicken broth and this dish is ready to steam. It's a simple with not much spice but has a delicious flavor.  For this an important tip is that semi freeze the chunk of beef undercut and then you will be able to slice is thinly. 

Place the sliced garlic then the meat slices on top in a oven proof pie plate or a large enamel plate,  place it over the pot of boiling water and plate with any lid that would fit. 

I used a rack on the big pot then placed the plate and covered it tightly with aluminum foil to lock the steam inside and kept it for an hour and 15 minutes and it was done. 

There is no frying or sautéing involved and needs little prep, but it is really delicious and the meat is super tender!

Serves Two
Ingredients
300 Grams Beef undercut/Sirloin - sliced thinly as possible
8 Cloves Garlic - sliced thinly
1 Teaspoon Olive Oil
½ Teaspoon Beef Stock Powder
6 - 8 Cherry Tomatoes - halved
Salt & Freshly Ground Pepper
Freshly Chopped Parsley - optional
¼ Cup Water

Method

Take an enamel tin plate or use a round oven proof pie dish or shallow pan. Place the sliced beef in the pan, place the sliced garlic under and around the beef slices. Mix the stock powder with a quarter cup of water and pour this over the meat. Place the tomatoes around the meat, season with salt and pepper, sprinkle with fresh parsley and drizzle olive oil over the top.

Place it over the pot of boiling water and plate with any lid that would fit, I used a rack on the big pot then placed the plate and covered it tightly with aluminum foil to lock the steam inside. Kept it for an hour and 15 minutes and it was done.

Soft juicy and succulent slices of meat.

You can thicken the sauce with a little cornstarch or arrowroot powder and water if too thin. I did not thicken the sauce, have this with mashed garlicky potatoes which absorb all the lovely juices or you can have this crusted bread, I had with garlicky cauliflower mash.

Serve with a sprinkle of freshly chopped parsley(optional).

Labels: Eat the World, Malta, Beef, Steamed, Healthy, Main course, International Cuisine, Serves Two, Keto, Low Carb

Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.
Check out all the wonderful Malta dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Check out all the wonderful Maltese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Sneha’s Recipe: Laham Fuq il-Fwar - Maltese Steamed Beef 

Pandemonium Noshery: Soppa tal Armla (Widows Stew) 

Culinary Adventures with Camilla: Stuffat Tal-Qarnita (Octopus Stew) 

Palatable Pastime: Slow-Cooker Maltese Rabbit Stew (Stuffat Tal-Fenek) 

A Day in the Life on the Farm: Fenkata 

Amy’s Cooking Adventures: Brodu Tat-Tigiega (Maltese Chicken Soup) 

Kitchen Frau: Baked Rice Cultureatz: Maltese Pastizzi Pastry

Tajin Sfinari bil Zaytun/ Libyan Lamb Casserole with Carrots and Green Olives#EatTheWorld

Traditionally, tajin sfinari bil zaytun is cooked stove top and then baked in an oven, a clay pot is used, which is later transferred to the oven. This colorful, its combination of carrots and green olives has a unusual mix of flavorings, like caraway seeds, lemon juice, cinnamon, harissa paste and parsley.

Tagine in Libya doesn't refer to the distinctive Morrocan cooking vessels, it just means casserole. 

Serves 3 -4
Ingredients  
½ Kg Boneless Lamb / Mutton - cut into 2" cubes
500 Ml Lamb Bone Stock / Chicken Stock or Water
500 Grams Carrots - sliced diagonally into thick pieces
1 Medium Onion- chopped
1 Teaspoon Grated Ginger
1 Stick Cinnamon
1 Teaspoons Caraway Seeds / Shahjeera
Salt & Black Pepper powder - to taste
½ Cup Pitted Green Olives
1 Heaped Teaspoon Harissa - I used homemade Harrisa
For Serving
Olive oil
Juice of one lemon
½ Cup Chopped Parsley

Method

Place the onion, cinnamon and caraway seeds in the pot ( I used my mud pot) with olive oil, and stir on medium heat.

Add the diced lamb, stirring occasionally until it is evenly browned. Add the stock. Cover and leave to cook on a medium heat until the meat is just done, at this point the stock should be reduced to about half the amount (concentrated). Remove the meat from the pot with a slotted spoon and strain the liquid through a sieve (fine enough to catch the caraway seeds). 

Add the meat, stock to same mud pot. Add in the carrots, cover the pot tightly with foil, and place in the oven for about 45 minutes at 200°C. When the carrots and lamb are fork tender, add the harissa and mix it in the sauce. Scatter olives on top and place the pot in the oven for about 10 minutes without a cover. 

When some of the sauce has evaporated and the lamb has browned slightly, remove from the oven. Don't let it dry out!
Stir in the fresh lemon juice over it and drizzle generously with olive oil, then garnish with chopped parsley.

Enjoy warm with bread to soak up the sauce.

Labels: Lamb, Libya, Mutton, Stew, Baked, Carrots, Olives, Main course, Eat the World, Sunday Funday

 

Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.
Check out all the wonderful Libyan dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 A Day in the Life on the Farm: Libyan Cheese Dip 

Sneha’s Recipe: Tajin Sfinari bil Zaytun/ Libyan Lamb Casserole with Carrots and Green Olives 

Palatable Pastime: Maghreb Chicken and Vegetable Stew 

Amy’s Cooking Adventures: Macroona Imbakbaka (Libyan Minestrone)  

Culinary Adventures with Camilla: Mbakbaka (Spicy Libyan Pasta) 

Kitchen Frau: Kufta bin Batinjal (Eggplant Kofta in Tomato Sauce 

Pandemonium Noshery: Sharba Libiya - Libyan Mint and Lamb Soup