Recreate your favourite holiday meal with these recipes from around the world, from food blogger Mark Setchfield
Shakshuka means ‘a mixture’ in Egyptian, Tunisian and Libyan Arabic. A traditional meal cooked all over the Middle East, it’s traditionally a breakfast dish but can be an ‘anytime of the day one-pot meal’.
Serves 2, prep time 20 minutes, cooking time 20-25 minutes
2 tbsp of olive oil
1 diced red onion
2 garlic cloves chopped
1 sliced red pepper
1 sliced yellow pepper
1 tsp of cumin
1 tsp chilli powder
1 tsp paprika
1 tsp turmeric
2 cans of cherry tomatoes
1 tsp tomato puree
½ tsp of sugar
Handful of feta cheese
1 In a pan heat the olive oil over a medium heat. Add the onion and sauté for a few minutes. Add the peppers, garlic and cook for five minutes until soft. Add a little water to the pan, so the vegetable don’t burn. Next, stir in the spices.
2 Pour in the cherry tomatoes, season and gently simmer for 10-15 minutes. Taste the sauce, add a pinch of salt or sugar depending on your taste.
3 Make five small wells in the tomato sauce. Break an egg into each well. Simmer for 4-5 minutes until the eggs have set.
4 Remove from the heat, top with crumbled feta cheese, chopped parsley and serve with some warm Arabic flatbread.
There is so much discussion about what is a ‘true paella’, the internet is full of conflicting recipes and ingredients but throw in what you like, no one will judge.Serves 4-6, prep time 10 minutes, cooking time 70 minutes
6 on the bone chicken thighs
2 tbsp olive oil
100g sliced chorizo
1 onion chopped
4 cloves of garlic
1 cup of fresh flat-leaf parsley
1 cup of pancetta
2 litres chicken stock
½ tsp of saffron
1 tsp smoked paprika powder
500g paella rice
1 small squid sliced
1 cup of frozen peas
10 king prawns
1 Preheat the oven to 160°C. Heat some oil in a deep pan on a medium heat and brown the chicken. Remove the chicken and transfer to a baking tray, cover and place in the oven.
2 Meanwhile, slice the chorizo, peel and finely chop the onion and garlic. Separate the parsley leaves from the stalks and finely chop.
3 Put the pan back on the heat, add the chorizo and pancetta, fry until brown. Add the onion, garlic and parsley stalks, stir and cook until soft.
4 Heat the chicken stock and infuse with saffron.
5 Add the smoked paprika, rice and half the stock, leave to simmer on a medium heat for 20 minutes, stirring occasionally.
6 Meanwhile, slice the squid. After 20 minutes add the remaining stock, peas, prawns and squid. Cover the pan and cook for 10 further minutes. When the rice has cooked, it should be soft but not too sticky.
7 Add the chicken, sprinkle with chopped parsley, squeeze some lemon juice and serve.
SRI LANKAN AUBERGINE CURRY
This a vegetarian curry dish; that uses some ingredients local to Sri Lanka. Pandan isn’t the most fragrant ingredient, but combined with the other spices it adds that ‘Sri Lankan’ taste to the dish, but remember to remove it before serving.
Serves 2, prep time 15 minutes, cooking time 20 minutes
6 sliced mini aubergines
Oil for deep frying
1 chopped red onion
4 cloves of garlic chopped
6 5cm strips of fresh pandan leaves
4 curry leaves
6 cinnamon sticks
1 tsp of crushed cardamom seeds
3 tsp curry powder
1 tsp chilli powder
1 tsp turmeric
2 chopped tomatoes
1 ½ cans of coconut milk
1 tsp of sugar
1 tsp salt
½ juice of a lime
1 Heat some oil in a deep pan, when the oil is smoking deep fry the aubergines. Drain off the excess oil on some kitchen towel.
2 Add two tablespoons of oil from the aubergines to a pan. Then add the chopped onions and garlic. Add the remainder of the ingredients and stir.
3 Add the coconut milk. Simmer for five minutes. Add the deep-fried aubergines, salt, sugar and a squeeze of lime. Simmer for 10 minutes.
4 Finally, remove the cinnamon, curry and pandan leaves. Serve with steamed rice.
Kimchi is a fermented traditional Korean side, served with most meals; a real staple of their cuisine. You will need a sterilised container for storage and gloves to mix in the chilli. It’s very spicy, a little smelly but the time and effort will be worth it.
Prep time 10 minutes, salting time 6 hours, fermentation time 4 days
2 heads of Napa cabbage
1 ¼ cups salt
1 tbsp of fish sauce
5 spring onions chopped
½ a white onion grated
2 cloves garlic finely chopped
2 tbsp white sugar
1 tsp of ground ginger
1 tbsp of smoky paprika
3 tbsp of chilli powder
1 Trim and slice the cabbages. Rinse then cut into 4cm squares. Place the cabbage in an air tight container. Sprinkle with salt and rub into the leaves. Seal the container and leave at room temperature for six hours.
2 Place the leaves in a colander, rinse thoroughly with cold water to remove the salt. Drain and squeeze out any excess water. Place in a large air tight container.
3 In a bowl combine the fish sauce, green onion, white onion, garlic, sugar and ginger, then pour over the cabbage.
4 Wearing gloves rub the chilli powder into the leaves. Seal the container and cool in a dry place for four days.
5 Refrigerate overnight before serving. You can store chilled for up to a month.
THAI CHICKEN CURRY
It’s OK to use shop-bought paste but making your own is super easy, and you can store it in the fridge for future use. Spice it up with as much or as little chilli as you require. You can also use the same recipe for a fish curry. Cube some white fish fillets and simmer in the coconut milk. Add the fish at the same time as the sugar snap peas; this will poach the fish without making it tough.
FOR THE PASTE
Serves 4, prep time 30 minutes, cooking time 20-25 minutes
2 tsp coriander seeds
2 tsp cumin seeds
4 fresh small red chillies, chopped
1 tsp shrimp paste
2 garlic cloves chopped
4 shallots chopped
1 lemongrass stalk, white part only
1cm piece of galangal
¼ cup chopped coriander
1 tbsp peanut butter
FOR THE CURRY
3 tbsp of curry paste
4 kaffir lime leaves
1 stick lemongrass
1 can of coconut milk
1 cup of chicken stock
1 ½ tbsp fish sauce
1kg chicken thighs, cut into cubes
150g sugar snap peas
2 tsp brown sugar
½ cup of chopped coriander
FOR THE PASTE
1 Place coriander and cumin seeds in a frying pan. Stir continuously over medium heat until the seeds are fragrant.
2 Use a pestle and mortar to grind the seeds.
3 Use a blender to mix the spices with the peanut butter, chillies, shrimp paste, garlic, onion, lemongrass, galangal and coriander.
4 Keep three tablespoons of the paste for the recipe. Store the remainder in sterilised jar and refrigerate for up to a month.
FOR THE CURRY
1 Heat oil in a wok; brown the chicken for 2-3 minutes, remove and set one side.
2 Heat the curry paste, lime leaves and lemongrass over medium heat for about three minutes. Pour in the coconut milk, chicken stock and fish sauce; simmer.
3 Place the chicken back in the wok and simmer for about 10-15 minutes.
4 Add the sugar snap peas and simmer for two minutes until tender. Add a pinch of sugar or fish sauce depending on taste. (Remove lemongrass and lime leaves).
5 Serve with steamed rice coriander, lime wedges, spring onion and sliced red chilli.
KEY LIME PIE
This recipe uses ginger biscuits – lime and ginger are such a tasty combination, the spice of the ginger and the sharpness of the key lime balance each other. Surprisingly quick to make – this dessert is a show-stopper that looks like you have been in the kitchen for hours!
Serves 8, prep time 10 minutes, cooking time 30 minutes
250g of ginger biscuits
3 tbsp unsalted butter
1 tbsp honey
¼ tbsp salt
14oz can of sweetened
4 egg yolks
½ cup fresh lime juice
(From 10 limes)
1 tsp lime zest keeping some aside to serve
2 cups whipped cream
Fresh mint leaves and lime zest to serve
1 Preheat your oven to 180°C. Blitz the biscuits into crumbs in a food processor.
2 Heat the butter honey and a pinch of salt over medium heat. Pour the biscuit crumbs into a bowl, add the melted butter and combine.
3 Grease a 9-inch flan tin, pour the crumb mixture into the tin and press evenly into the bottom and the sides to form a case. Bake in the oven for 15 minutes. Remove from the oven and allow to cool.
4 Meanwhile, add the condensed milk, egg yolks, lime juice and zest to a mixing bowl and whisk. Pour the mixture into the biscuit base and bake for 15 minutes until set.
5 Allow pie to cool then chill for at least 4 hours or, even better, overnight. Pipe some whipped cream around the edge and in the centre, top the lime zest and fresh mint leaves.
Recipes, Styling and photography by Mark Setchfield, www.gasmarksix.net