I love to cook and I love to travel, so my ideal trip includes the chance to learn a new recipe from another part of the world.
However, I’m useless at following them closely which is why I can’t bake because they are way to precise for me! So this post is all about getting our work/life balance happening with healthy eating (all things in moderation, right?) and enjoying the process of throwing tastes together (you’ll note I’m a bit vague on measurements because it varies each time!) to eat with friends and family.
As part of Sovereign’s #lifetakecharge campaign as you’ll find some of my favourite recipes I’ve picked up on my travels that are easy and delicious to make.
Pulled pork sliders
I was in Memphis last year and made my way to Central BBQ to learn how to make southern style pulled pork. I have made this at home a few times now and sometimes serve it with winter veges, but this time I think sliders is fun.
Buy a pork shoulder and liberally coat the meat (not the skin) with a hot (or medium), dry spice rub. Let it sit for 6-8 hours in the fridge (overnight) so those spices really work their magic.
The next day put the pork into a roasting dish and slow cook it for about 8 hours on 120C, covered with foil. This will create the fab juices that you will pour over it once you pull it apart.
Remove the foil with about 2 hours to go to crisp up the “bark”, then discard the skin and pull the meat apart using 2 forks.
Serve with small slider buns and a side of spicy baked beans or coleslaw!
Known as cerviche in South America, this recipe is so easy and so delicious you can whip it up anywhere, any time.
• Use fresh white fish (preferably straight off the hook!) filleted and diced into cubes.
• Put into a large mixing bowl and add coconut milk (when you’re in the Pacific you’ll just use a coconut from the tree, but at home fresh from the can is fine!)
• Add lemon juice, diced tomatoes, finely sliced red onion, diced cucumber and you can add grated carrot (they do in Tahiti) if you wish.
• Throw over a liberal sprinkle of sea salt to “cook the fish”, mix together and voila!
Serve with crusty bread.
Crab flat bread
This little wonder arrived on my table at a restaurant in California. Of course you could use pizza bases or pita bread, but I do like flat bread. (Here is Jamie Oliver’s easy peasy recipe to make your own).
Bake it with finely sliced red onions and shaved parmesan cheese on top for a crispy base.
Mix about 400 grams of crab meat (or crayfish or shrimps) with 1 cup of mayonnaise, a little lemon juice, a tsp of zest and some chopped herbs (like dill and chives)
Spread this over your flat bread and eat cold, or pop it back in the oven to bubble up.
One of the highlights of my visit to Mexico last year was the food. From empanadas to tacos and everything in between, I loved it all. I asked the chef at the Fairmont Mayakoba on the Riviera Maya for his guacamole recipe:
• 3 avocados
• 1 lime
• ½ tsp sea salt
• ½ tsp ground cumin
• 1 serrano chili, seeds removed and minced (a medium/hot chilli)
• ½ red onion, diced
• 1 ripe tomato, seeded and diced
• 1 Tbs chopped coriander
• 1 clove garlic, minced
In a bowl toss avocado and lime juice to coat. Drain and reserve remaining juice. With a fork, mash in salt and cumin. Fold in chilli, onion, tomato, coriander and garlic. Stir in 1 Tbs of the reserved lime juice. Serve with corn chips!
Macadamia Nut French Cream Sauce
This recipe I learned at Olivia Newton John’s health retreat and spa in Byron Bay, Australia. It says cream, but don’t be fooled! It’s actually good for you – and you could substitute macadamia nuts with other nuts. They just have mac nuts coming out their wazoo up there.
• Dice half a brown onion and sauté in 300ml of vegetable stock
• In another pan put 100g of macadamia nut paste (to make it put fresh mac nuts into a blender with a little water or, as I did, just use any nut butter. I used a jar of almond, cashew and Brazil nut spread.)
• Stir in the stock, little by little, until sauce thickens.
• Add a pinch of white pepper, a glug of white wine and simmer for one minute to evaporate the alcohol.
• Continue to add paste and stock until desired consistency.
Serve over seafood and fresh pasta.
This post was made possible thanks to Sovereign.