Want to tingle your taste buds with some international comfort food?
Looking for a new winter warmer?
Today’s infographic is just what you need to get you through the winter. Brrr!
Why not have a go at your own with the featured recipes below.
Albondigas (Mexican Meatball Soup)
- 500g ground pork and beef
- 1 tbsp smoked paprika
- 1 tsp salt and pepper
- ½ cup breadcrumbs
- 1 egg
- 1 tbsp olive oil
- 400g tin tomatoes
- ½ cup red wine
- ¼ cup chopped parsley
- 2 garlic cloves, diced
- 1½ tbsp smoked paprika
- In a bowl, mix pork, beef, egg, breadcrumbs, parsley, paprika, garlic, salt and pepper.
- Allow to marinate over night in the fridge.
- When ready, mould the mixture into balls that are around 1 inch.
- In a pan, heat 1 tbsp olive oil. Cook meatballs until brown and place on a plate.
- In a pan, pour in some red wine and simmer for 2 minutes.
- Add tomatoes and paprika, and simmer for around 5 minutes.
- Add the meatballs and cook for 20 minutes.
- Serve with crusty bread and a glass of your favourite red wine.
Rench Beef Bourguignon Stew
- 6kg braising steak, cut into large chunks
- 2 tbsp oil
- 2 onions roughly chopped
- 3 tbsp plain flour
- 3 large or 6 normal carrots cut into large chunks
- 3 bay leaves
- 1 tbsp tomato purée
- 2 bottles cheap red wine
- small bunch thyme
- Cut the steak into large chunks, and place into a large bowl. Sprinkle 3 bay leaves, thyme, 2 bottles red wine, some pepper, and cover. Leave to rest in the fridge overnight.
- Pre-heat oven to 200C/180C fan (gas 6).
- Strain the marinated meat over a bowl (keep the wine!)
- In a large frying pan, heat 1tbsp oil. Brown the meat in batches, and place onto a plate.
- When the meat is browned, pour some wine into the empty pan. Bubble to release any remaining caramelised bits.
- Heat 1 tbsp oil in a large casserole and fry 6, carrots, and 2 chopped onions. Add 3 tbsp plain flour for 1 min, then 1 tbsp tomato purée.
- Add the beef (and juices) and the wine from the frying pan and the rest of the wine and herbs. Season, simmer, stir, then cover.
- Place into the oven, bake for 2 hrs until tender. Cool. You can freeze this for up to 3 months!
- If you do freeze it, to serve, defrost completely overnight in the fridge, then place on a low heat to warm through.
- Heat a small knob of butter in a frying pan and add 300g bacon lardons and 500g peeled pearl onions. Sizzle for about 10 mins until the bacon starts to crisp and the onions soften and colour.
- Add 400g halved mushrooms and fry for another 5 mins, then stir everything into the stew and heat for 10 mins more.
- Serve with parsley.
Jamaican Conch Soup
- 1 1/2 conch meat (Lambie)
- 1 Jamaican hot pepper
- 1 West Indian yam
- 3 scallions
- 1 tbsp. salt
- Fresh thyme
- Black pepper
- 1 green banana, cut into pieces
- 1 chyote
- In a pan, boil the conch meat until tender (this should take around2 hours).
- Next, pressure cook for 1 hour.
- When tender, add the Jamaican pepper, green banana and chyote.
- Boil for roughly 15 minutes, and add yam, scallions, salt, thyme and pepper to taste.
- Serve and enjoy!
- 1 clove garlic, halved
- 290ml/½ pint white wine
- 225g/8oz gruyère cheese grated
- 1 tsp lemon juice
- 225g/8oz emmental cheese grated
- 1 tbsp kirsch (optional)
- cubed bread pieces, for dipping
- 1 tsp cornflour
- Rub inside of the pot with garlic.
- Add wine and lemon juice to the pot. Heat until boiling. Lower the heat and stir in the cheeses until melted. Continue to stir.
- (If using kirsch, blend with the cornflour. Otherwise use water.)
- Add to the mixture and cook gently until the mixture is smooth in texture. Be careful not to let it boil.
- Using the fondue prongs, dip the bread cubes into the cheese and serve.
- 1 packet of Maggi fix & frisch Schweinebraten or Maggi German Style Pork Roast seasoning mix
- 1 jar of your favorite Red Cabbage
- 1 1/2 cups water
- 1 package of your favorite Knödel
- 1 lb boneless pork roast (loin or filet)
- 1 tbsp Estermann Sonnenblumenöl (Sunflower oil) or Palmin (Coconut Fat for baking & frying)
- Preheat oven to 350°F.
- In a pot with a lid, brown meat on all sides in hot oil.
- Remove and set aside.
- Add 1½ cups of water to meat juices and bring to the boil.
- Remove from heat and stir in Pork Roast Mix.
- Stir continuously while bringing mixture back to a boil. (If the mixture ends up too thick, just add some water.)
- Bring meat back to pan and cover.
- Roast in pre-heated oven for 60 minutes, turning occasionally.