In each issue we visit a different cuisine matching the season we are in. For the summer season we have gathered you some delicious outdoor specials that match the barbeque season and the easy North Coast cooking. In the light of the FIFA World Cup we gathered some yummy treats from the some of the teams’ home countries, a little trip to each continent to cool like a World Champion.
The Menu
Kartoffelsalat (Potato Salad), Germany
Empanadas (filled dough pouches), Argentina
Kabsah, Kingdom of Saudi Arabia
Aussie Stuffed Drumsticks, Australia
Frosted Fudge Brownies, USA
Kartoffelsalat, Germany
The ultimate winner among all kind of potato salads is surely from Germany. It is the easiest and most delicious side dish served with any form of grilled meat. That’s a must for your next outdoor gathering.
Ingredients: (serves 6)
6 medium potatoes, hard
250 ml Maggi Chicken Stock
1 tbs Mustard
3 tbs Vinegar
1 tbs Oil
Green onions, finely chopped by Moulinexchopper
Preparation:
· Boil potatoes, cool and slice. Set aside.
· Boil Maggi Chicken Stock and add 2 tbs vinegar and bring to boil and pour over the potatoes and cover.
· Add the chopped green onions to the potatoes and leave.
· In a glass put the remaining vinegar and oil with the mustard and mix well. Pour over the potatoes and stir.
· Serve hot or cold, preferably cold with any type of meat.
Empandas, Argentina
Empanadas are dough pouches filled with meat or any other filling if you like. It is a common dish in Argentina.
Ingredients: (serves 10)
Dough:
1 2/3 cup all purpose flour
Pinch of salt
100gm butter
1/3 cup of milk
Filling:
500gm minced meat in the Moulinex Odacio
1 Maggi Chicken Stock cube
2 tbs olive oil
1 large onion, finely chopped with the Moulinette
1 red capsicum finely chopped
2 jalapeno peppers, seeds and stems removed, grounded
1 medium potato cooked, finely chopped
2 hard boiled eggs, finely chopped
10 green olives finely chopped
2 tbs raisins
1 tbs ground mild paprika
1 tbs fresh parsley
Salt/Pepper
Glaze:
1 egg, beaten
1 tbs milk
Preparation:
- Put all dry ingredients into the Odacio bowl. Work in the butter then add milk and mix until the dough can be formed easily into a ball. Refrigerate for an hour.
- Cook the beef with a Maggi Chicken Stock cube in a skillet until done.
- In a separate skillet cook the onion, capsicum, jalapenos until the onions are golden brown.
- Combine all remaining ingredients of the filling and mix well with the cooked meat and vegetables.
- Pre-heat the Moulinex oven to 200 C.
- Divide the dough in two and roll it out then cut into circles. Put the filling in each circle, fold and seal. Press the edges with the tip of a fork and cut a tiny slot in the top. Place on a baking pan and place in the oven and bake for 10 minutes in reduced heat (175 C) until crust is light brown.
- Combine ingredients for the glaze.
- Brush the tops with the glaze and bake for 5 more minutes.
- Serve with mixed seasonal salads at a barbecue.
Kabsah, Kindom of Saudi Arabia
Kabsah is a traditional Saudi Arabian rice dish that can be served in different ways and is easy to be prepared. Lunch will be ready before the game ends.
Ingredients: (serves 4)
1 medium onion, diced in Odacio
2 medium tomtatoes, peeled and diced in small cubes
1 garlic clove, crushed
2 tbs tomato paste
1 whole chicken cut in 4 parts
1 tea spoon ground cinnamon, cardamom, coriander and ginger
1 tbs cumin
Salt, pepper
Basmati Rice
Preparation:
- Put onions in a medium size pot, drizzle 2 tablespoons of olive oil and cook on medium high heat until the onions are yellowish and starting to brown then put the garlic, cook for a few seconds then put in the tomatoes, tomato paste, salt, paper and the spice mix, cook until a thick red sauce and the tomatoes are almost dissolved.
- Put in the chicken halves, cook with the sauce for a few minutes, then pour some hot water just a little bit over the chicken and bring it to boil, then lower the heat to medium low and let it cook for 40-50 minutes or until the chicken is cooked.
- While the chicken is cooking wash the rice and soak it in cold water for 30 minutes.
- Take the chicken out and put it in a roasting pan, put in the oven and grill until it’s golden.
- Drain the rice from water and put it into the chicken broth. Make sure there isn’t a lot of water in the pot.
- Cook it on medium high heat, let it boil until it is almost dry but not too dry make sure there is a little bit of broth left in the end of the pot.
- Lower the heat to very low and cover well and cook for 10 minutes.
- Now all you have to do is uncover put the rice in a big serving plate top with the chicken serve with a yoghurt salad or a green salad and enjoy a great Saudi meal.
Aussie Stuffed Drumsticks, Australia
Australia is known for it cross cultural cuisine as it is a melting pot for many immigrants and cultures. Apart from that there is the traditional Aussie Barbie (Barbeque), try out this yummy recipe on your next BBQ.
Ingredients: (serves 4)
1/4 cup pine nuts
1/4 cup raisins
2 tbs cranberry sauce (available at any bigger supermarket)
8 chicken drumsticks
1/4 cup Barbeque Sauce
1/4 peach nectar
Preparation:
- Chop pine nuts, raisins in the Moulinetteand add cranberry sauce.
- Take drumsticks and cut length ways into the meat and place the mix inside. Close with a toothpick if needed.
- Mix barbecue sauce and peach nectar.
- Put drumsticks on the grill for 20-25 minutes and keep on brushing the peach mix on the chicken until well cooked.
- Serve with different salads and dips as well as corn on the cob.
Couscous with Vegetables, Tunisia
Couscous is the national food of Tunisia coming in different variations. Try out this delicious recipe.
Ingredients: (serves 6)
500gm Couscous
5-6 small carotts
1 yellow, red and green capsicum
4 small and hard zucchinis
2 tbs tomatopaste
5 tbs oil
1/4 l Maggi Chicken Stock
2 garlic cloves
1/2 tbs Harissa (Chillipaste)
Salt
800gm of Hommos (canned)
Preparation:
· Wash vegetables. Cut all 3 capsicum in thick stripes and leave the small carrots whole. Slice zucchini and the onions.
· Heat oil in a big pot and add onions till soft, then add tomato paste and pour in Maggi Chicken Stock and stir. Add the vegetables to the pot according to each ones coking time. Add pressed garlic to the mass and cover to simmer for 5 minutes.
· Add Hommos and a little bit of water if necessary and leave covered to cook.
· Pour out the soup and season with salt, curcuma and paprika and add Harissa.
· Put a sieve on the pot with the vegetables and put the couscous in it to get steamed. Take the sieve away and rinse with some water and salt to remove any clots. Then put back to be steamed again for another 10 minutes.
· Remove the couscous again and put in another pot with some oil and color with curcuma and dissolve any clots with your hands. Then put again in the sieve and steam until cooked.
· Mix the couscous and the vegetables and serve in a big Tunisian porcelain plate.
Frosted Fudge Brownies, USA
No meal without a proper dessert and who is most likely to satisfy a sweet tooth; the home made pastries and pies of the USA. Be sure that this recipe will be finger licking good!
Ingredients: (serves 10)
1 cup of butter
2 cups of sugar
1.5 tea spoons vanilla powder
1.5 cup nuts, chopped by Chopper
4 eggs
12 tea spoons cocoa
1 cup flour
Frosting:
450 gm powder sugar
1/3 cup soft butter
Pinch of salt
1/3 cup of cocoa
2 tea spoons vanilla
1/3 cup evaporated milk
Preparation:
- Mix butter, sugar and vanilla and whisk until soft. Beat in the eggs and stir in cocoa and flour and nuts.
- Bake in a well greased cake pan at 160 C for about 30 minutes.
- Combine all frosting ingredients and beat for a minute in whisker or by hand with a wooden spoon.
- Put the frosting on the cooled off brownies and leave to dry. Cut the brownies into squares and serve with vanilla or caramel ice cream.
- You can use all kinds of toppings.