Around the World Recipes: A Taste of Travel

[Chloe Burrowes | Contributing Writer]

This BlueMoon issue theme is Around the World; therefore Lloyd Henley and I have brought you some worldly recipes incorporating many countries and cultures. From extraordinary burgers (dreamt up in Lloyd’s head) served with homemade versions of your favourite sides, to a curry made from scratch that literally cannot be compared to any jar you’d find in the supermarket, we have tried to give you a little bite of the whole world. If you fancy trying our cultured cuisine, follow the easy step-by-step recipes and enjoy!

Lloyd’s Loaded USA Burgers

Chloe Burrowes | BlueMoon


You definitely won’t regret trying these stacked burgers, the perfect treat for the weekend to try with your friends.

Ingredients Minced Beef (you can use turkey/pork mince if you’d prefer) 1 Onion A few cloves of garlic Smoked cheese slices Cheddar cheese Bread rolls Bacon Salad for the burgers Egg

Method

  1. Chop the onion and garlic and put them in a bowl with the mince

  2. Season to taste

  3. Add an egg

  4. Mix the ingredients together and then form into 6 large burgers and 6 smaller burgers

  5. Cook/fry the burgers until brown all the way through

  6. Fry the bacon to your perfect crispiness

  7. Stack the burgers – big burger, smoked cheese, little burger, bacon, cheddar cheese

  8. Pop under the grill until the cheese is melted

  9. Serve in the rolls with the salad

Go the extra mile and serve with sweet potato fries or add an egg!

Also try our home-made onion rings recipe:

1 onion cut into rings 150g self raising flour Oil for frying 180ml of sparkling water

  1. Cut the onions into rings

  2. Mix the flour, and sparkling water in a bowl

  3. Heat the oil in a frying pan

  4. Coat the ring of onion in the mixture

  5. Pop in the hot oil and turn until crispy

Creamy Chicken Korma

Chloe Burrowes | BlueMoon


This low calorie traditional Indian recipe gives you all the flavour without any of the guilt.

Ingredients  1 whole onion A few cloves of garlic 4 chicken breasts 200ml Skimmed Milk Yoghurt 2 tsp of garam masala 2 tsp of mild curry powder 1 cinnamon stick 3 cardamom pods a chicken stock cube Desiccated coconut

Method

  1. Chop and a whole onion and the garlic finely

  2. Fry in a pan with oil until the onions are browned

  3. Add the chicken and spices

  4. Pour in the skimmed milk and crumble in the stock cube

  5. Simmer gently until the sauce thickens

  6. Spoon out cinnamon sticks and cardamom pops

  7. Add yoghurt to taste

  8. Serve with rice and sprinkle some desiccated coconut on the korma if required

Asian Salmon with Sesame Seed Vegetables

Chloe Burrowes | BlueMoon


A Chinese and Thai infusion on a plate, an exciting way to spruce up vegetables with the tasty ginger salmon.

Ingredients  2 Salmon fillets 5-6 radishes 1 small red onion 2 tbsp Sesame Seeds 2 fistfuls of green beans 1 splash of soy sauce 1 small piece of ginger 1 shot of vegetable oil

Method 

  1. Put a pan of salted water on the boil

  2. Add ginger to the oil

  3. Top and tail the green beans

  4. Blanch the green beans in hot water for 2-3 minutes before dunking into cool water immediately after

  5. Slice the radishes and onion

  6. Brush both sides of the salmon with the ginger oil and fry skin side down

  7. Put the onion, radishes and soy sauce in a bowl and mix

  8. Serve the sesame seed salad with the salmon

Sicilian Lemon and Raspberry Baked Cheesecake

Chloe Burrowes | BlueMoon


Unbeknown to many, cheesecake originates from Greece – so what better excuse to try a food of another culture? This fruity cheesecake is the perfect light dessert to compliment any meal.

Ingredients  225g digestive biscuits 100g butter, melted 250g tub mascarpone 600g soft cheese 2 eggs, plus 2 yolk zest 3 lemons, juice of 1 4 tbsp plain flour 175g caster sugar

Method 

  1. Heat oven to 180c/gas mark 4

  2. Grease a tin ready for the cheesecake

  3. Crush the digestive biscuits in a food processor or with a rolling pin and add the melted butter

  4. Pour into the tin, press down and chill

  5. Whisk all the other ingredients together in a bowl, pour on top of the biscuits

  6. Bake for 35-40 minutes or until the cheesecake has a uniform wobble

  7. Turn off the oven and leave the cheesecake in oven until it is cool

  8. Decorate! We piped whipped cream and raspberries to ours

Have your tried out any of Trident Media’s recipes? Send us a picture @TridentMediaUK!

#AroundtheWorld #Cooking #Food #Recipes

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