Granny Regina is always looking for good food recipies to share with our viewers. In each show she attempts to cook with local chefs and then brings those dishes to you to try! Kepp checking back for new ideas gathered from cooks from all over the world!
|Roasted Cauliflower With Kalamata Vinaigrette||Mint Tea||Polovornes|
|Patagonian Welsh (black) Cake||Istanbul Ribs||Russian Salad|
|Chivito al Plato||Vegetable Samosas||Mealie Soup|
|Hoender Pastei||Pilau Rice||Spiced Carrots|
|Fish Soup and Spiced Rice||Tangy Apple and Leek Salad||Pork Stew With Garbanzo Beans|
|Indian Peanut Cabbage Dish||Moroccan Spiced Chicken Tagine|
Fish Soup and Spiced Rice
15ml sesame oil
5ml chili oil
2 shallots, peeled and finely diced
2 cloves garlic, peeled and crushed
30ml fresh coriander stems, chopped
5cm piece fresh root ginger, peeled and grated
1 red chilli, seeded and diced
375ml dry white wine
2 bay leaves
2 strips dried orange peel
500g crab claws
1kg mussels, cleaned
2ml saffron threads
500g fresh fish, cubed
8 spring onions, washed and sliced
12 cherry tomatoes, peeled
Salt and ground black pepper
Heat the three oils in a large saucepan.
Add the shallots, garlic, coriander stems, ginger and chilli and cook until soft but not brown.
Add the white wine, bay leaves and orange peel and bring to the boil.
Simmer for 10 minutes and add the crab.
Cover the pan and cook for 5 minutes. Add the mussels and cook for a further 5 minutes until the shells open. Discard any mussels which stay closed.
Remove the mussels and crab claws and set aside.
Pass the cooking liquid through a fine sieve. Add water and saffron .
Bring the fish broth to a simmer and add the fish cubes. Cook for two minutes, then add the spring onions and cook for a further two minutes.
Add the cherry tomatoes, mussels and crab claws and cook until heated through.
Season to taste with salt and black pepper.