Rosemary Lamb from New Zealand

Lamb is very common in New Zealand, They are not original from the country but they adapted to the environment very well and today they outnumber three times the humans.

Rosemary lamb is the most common way to cook the lamb at New Zealand , eaten for special occassions even Christmas or New Year's Day

Ingredients:

- 1 leg of lamb.
- 6 garlic cloves.
- 3 potatoes.
- 1 sweet potatoes.
- 2 lemons.
- dried figs.
- Chives.
- little onions.
- One piece of pumpkin .
- 100 grams of mushrooms.
- Radish.
- 1 tablespoon rosemary.
- 1 tablespoon parseley.
- Salt.
- Pepper.

Method:

1- Peel and cut all the vegetables in little pieces (Potatoes, sweet potaoes, pumpkin, mushroom, radish).

2- Peel the lamb leaving a little layer of fat.

3- Pour some oil in a oven proof dish, put all the vegetables inside.

4- Add the little onions, dried figs and chives.

5- Put the lamb leg on top of all the vegetables , cut garlic cloves in half ,make some cuts along the leg's lamb and place the garlic cloves into each cut.

6- Make the sauce with 2 lemons' juice, a tablespoon rosemary, a tablespoon pearsley, salt and pepper. Mix well and pour over the lamb.

7- Preheat the oven to 200ºC, cook at the same temperature for 1 hour and 20 minutes.

To see if the lamb is well cooked poke the meat with a knife.

Let cool for 10 minutes and serve accompanied by meant, currant jam or rosehip.

Receta en Español

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

New Zealand

Chicken Cubes with Pears from China

 Chicken in cubes with Pears is a typical dish from Yunnan, a province in southwest China.

Legend has it that in 1657, Li Dingguo, who was named Prince of Jin for his services to the Emperor of the Ming Dynasty, fled to the city of Kunming (in Yunnan) to escape the attack of Qing troops. There, a peasant woman learned of Li Dingguo's arrival and wanted to make him a delicious dish. She killed her best chicken, diced the meat, and to enhance the flavour, she also diced some pears. The prince liked the dish so much that it became a traditional dish of the region since then.

It is a fairly simple dish to prepare, and the combination with pears and hamprovides the typical umami flavor of Asian cuisine, easily ending up in a spectacular dish.

Yunan

Ingredients:

- 250 gr. chicken breast.

- 1 beaten egg.

- 30 gr. cornstarch.

- 150 gr. pears.

- 50 gr. ham.

- Chives.

- Ginger.

- A dash of sesame oil.

- Lemon.

Method:

1- Beat the egg, add cornstarch and mix well.

2- Cut the breast chicken into 1 and a half cm thick cubes, add the chicken to the bowl where you have the egg, mix well and let stand for 15 minutes.

3- Meanwhile peel and cut the pears into cubes the same size as the chicken breast, add a dash of lemon to prevent it from oxidating.

4- Put the chicken breast in a strainer, let the excess of egg pour in a dish under the strainer.

5- Take a Wok, pour some oil, fry the chicken for some minutes until you see the color begins to change, add the pear and cook for half a minute, take everything out and put it in a striner to get rid of the excess of oil.

6- Fry half of the chives and the ginger for 1 minute, add the ham and cook for 1 more minute, add the chicken and pear, mix well and cook for 1 more minute.

7- Now put on a dish, sprinkle the rest of the chives over the chicken and a dash of sesame oil.

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

Receta en Español

China

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Eish al saraya from Qatar (palace's bread)

 Eish al saraya is a dessert from the Middle East , made from bread and syrup with orange blossom water and rose water.

Eish al Saraya means Palace's bread, the name describes the freshness, softness and spectacular taste of this dessert. This is extra easy to prepare and there is no room for errors.

This is a typical dessert from Egypt, Lebanon or Qatar. I have seen several versions of the dessert, some of them use whipped cream for the white layer but the good version uses a unique custard cream.   

Eish al saraya from Qatar (palace's bread)

Ingredients:

- 3 Slices of bread.

- 115 g sugar.

- 90 g corn startch.

- 6oo ml milk.

- 250 ml cream.

- 1 teaspoon rosewater.

- 1 teaspoon orange blossom water.

- 100 g de pistachios.

Ingredientes Syrup:

- 200 ml water.

- 200 g sugar.

- 1 teaspoon rosewater.

- 1 teaspoon orange blossom water.

- A squeeze of lemon.

Method:

1- Roast the bread slices in a pan without oil.

2- Take a casserole and put all the ingredients for the syrup inside, heat until the sugar is dissolved, then add the squeeze of lemon and let cool.

3- Put the slices of bread on the base of a cakes mould, fill also the gaps with bread pieces.

4- Pour the syrop over the bread.

5- Take othe casserole , put inside the milk, cream and sugar, heat until the sugar is well dissolved.

6 - Take a bowl and mix the corn startch with some milk, once it is well dissolved add it to the mixture of milk and sugar.

7- Add rosewater and orange blossom water.

8- Put on a low heat and stirr until you see that the mixture thickens as you see in the picture.

9- Pour the cream over the bread and add some ground pistachio on top. Let get cool in the fridge at least for 2 hours. You should eat it cold.

Receta en Español

You can also watch the recipe at my Youtube Channel:

Here you have a link to my favourite cooking tools where you can find my spices grinder:  Favourite cooking tools

Qatar

Endives with apple and walnuts

                                                                                                                      Receta en Español 

We are going to make a halt on our culinary world travel to prepare a healthy salad valid for every meal.

Endives have a slightly bitter taste that combines very well with the taste of the natural yogurt, apple and nuts.

We are going to make a fresh yogurt sauce good for salads and some meats like chicken.

Ingredients for the yogurt sauce:

- 2 natural unsweeted yogurts.

- 1 lemon juice.

- Ground garlic.

- Salt.

- Pepper.

- Parsley.

Ingredients for the salad:

- Endives.

- Walnuts.

- 1 Apple.

- Lemon juice.

- Salt.

Method:

1- Put the yogurt in a bowl, add ground garlic, salt, pepper, parseley and lemon squeeze. Mix well.

Cover the bowl with transparent film and let stand for 2 hours in the fridge. ¡There you have the sauce yogurt! 

You can keep it in the fridge for 3 or 4 days.

2- Cut the apple in pieces and squeeze some lemon juice over the pieces to prevent the apple from oxidize.

3- Take the endives leaves, put them on a plate, put some apple pieces and nuts in every leave and add some yogurt sauce.

This is ready!

You can also watch the recipe at my Youtube Channel:

Here you have my  favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html

Roasted fish with Eluit el tuu (banaba and coconut milk)

                                                                                Receta en Español

In the Palau Islands fish is a main ingredient at many dishes, like coconuts and bananas.

Today's recipe combines all these ingredients, a grilled fish accompanied by 'Eluit el tuu' , a typical side dish that can also be eaten as a dessert.

I have chosen a fish that can be found in the Pacific Ocean and it is easy to find it in Europe , this is the snapper.

This is an original way of eating fish, with a lot of lemon taste accompanied by the slight sweetness of the banana and the smoothness of the coconut milk.

Ingredients:

- a snapper.

- 1 lemon.

- Salt.

- ground garlic.

- ground onion.

- ground white pepper.

- 2 kaffir lime leaves.

- 3 little bananas.

- 1 can coconut milk.

- 1 tablespoon of sugar.

Method:

1- Place the snapper on an oven proof dish. Make some cuts along the fish loin. Sprinkle some salt over both sides of the fish.

2- Sprinkle ground garlic, ground onion and ground white pepper over both sides of the fish.

3- Take the kaffir lime leaves, cut then in little pieces and put those pieces into the cuts along the fish loin.

4- Put half a lemon slice in each cut of the fish loin.

5- Put the fish in the oven for 1 hour at 175 º Celsius.

6- Now is time to cook the side dish, cut and peel bananas the way you can see at the pictures:

7- Pour the coconut milk into a casserole, add a pinch of salt and a tablespoon of sugar. Stir well and add the bananas.

8- Put on  a high heat until it reaches boiling point, then put on a low heat and cook for 15 minutes, if you want it thick cook without a lid, otherwise put a lid on. I did it with no lid.

9-  Now you are ready to serve, you put a portion of the fish and a good tablespoon of the banana at its side.

Palau