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Lonely Planet at Home

Recipes

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Lonely Planet at HomeIn light of the Covid-19 pandemic, we’re all going to be spending a lot more time at home. Why not get inventive in the kitchen and rustle up some of the world’s most lip-smackingly good cuisine from simple store cupboard ingredients?

Featuring fantastic (and simple) recipes from Around the World in 80 Food Trucks, From the Source: France, The World’s Best Bowl Food, The World’s Best Spicy Food, and The World’s Best Superfoods, be inspired to cook up a storm in your kitchen with recipes from all over the globe.

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Contents

Porridge from The World’s Best Bowl Food 3-4

Shakshuka from The World’s Best Spicy Food 5-6

Detox acai bowl from Around the World in 80 Food Trucks 7-8

Goat’s cheese, honey and walnut toasted sandwich from

Around the World in 80 Food Trucks 9-10

Sesame tofu buddha bowl from The World’s Best Bowl Food 11-12

Nasi goreng from The World’s Best Bowl Food 13-14

Macaroni and cheese from The World’s Best Bowl Food 15-16

Pasta all’arrabbiata from The World’s Best Spicy Food 17-18

Risi e bisi from The World’s Best Bowl Food 19-20

Jollof rice from The World’s Best Spicy Food 21-22

Enchiladas from The World’s Best Spicy Food 23-24

Jerusalem spiced chicken from Around the World in 80 Food Trucks 25-26

Middle eastern potato salad from The World’s Best Superfoods 27-28

Chicken tikka from Around the World in 80 Food Trucks 29-30

Cullen skink from The World’s Best Superfoods 31-32

Bubble and squeak with poached eggs from The World’s Best Superfoods 33-34

Ratatouille from From the Source France 35-36

Vegetable and chickpea shepherd’s pie from

Around the World in 80 Food Trucks 37-38

Boeuf bourguignon from The World’s Best Bowl Food 39-40

Chilli con carne from The World’s Best Bowl Food 41-42

Gekikara ramen from The World’s Best Spicy Food 43-44

Chana masala from Around the World in 80 Food Trucks 45-46

Red velvet cookies from Around the World in 80 Food Trucks 47-48

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B R E A K FA S T B O W L S

OriginsThe cold, damp climate and poor soil made it difficult to

cultivate wheat in ancient Ireland but oats thrived, and

when combined with the Irish love of all things dairy, porridge

was born. Of course the Scots (and numerous others)

also lay claim to inventing this time-honoured dish but

whatever its origins, it's a warming, early-morning belly

filler, immortalised in fairy tales and beloved by farmers,

athletes and health gurus for its simplicity, subtle nutty flavour

and slow release of energy.

Possibly the world's oldest bowl food, porridge is a blend of oats and milk that has transformed itself from gruel

of the impoverished masses to hipster health kick.

Porridge

You’ll need½ cup oats½ cup milk1 cup waterpinch of saltbrown sugar

Method1 Place the oats in a pan with the milk, water and salt.

2 Cook slowly over a gentle heat for 5-10 minutes, stirring regularly to prevent sticking.

3 Ladle into bowls and sprinkle with brown sugar or your favourite toppings.

SERVES 2

I R E L A N D

A low-fat, low-GI, cholesterol-lowering wonder, you could make a case for porridge as the original superfood. One of its superpowers: on a winter morning so cold and dark you can barely force yourself out of bed, it embraces you like a warm blanket and sets you up for the day. One of its real joys is its versatility, and you can pimp your porridge with any number of enhancements: honey or maple syrup, cream or Greek yoghurt, blueberries or banana, stewed fruit, cinnamon, pumpkin or chia seeds. Whether you use rolled oats or pinhead oatmeal is purely a matter of taste, the only difference is that the finer the oats, the smoother the texture. ● by Etain O’Carroll

Tasting notes

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B R E A K FA S T B O W L S

OriginsThe cold, damp climate and poor soil made it difficult to

cultivate wheat in ancient Ireland but oats thrived, and

when combined with the Irish love of all things dairy, porridge

was born. Of course the Scots (and numerous others)

also lay claim to inventing this time-honoured dish but

whatever its origins, it's a warming, early-morning belly

filler, immortalised in fairy tales and beloved by farmers,

athletes and health gurus for its simplicity, subtle nutty flavour

and slow release of energy.

Possibly the world's oldest bowl food, porridge is a blend of oats and milk that has transformed itself from gruel

of the impoverished masses to hipster health kick.

Porridge

You’ll need½ cup oats½ cup milk1 cup waterpinch of saltbrown sugar

Method1 Place the oats in a pan with the milk, water and salt.

2 Cook slowly over a gentle heat for 5-10 minutes, stirring regularly to prevent sticking.

3 Ladle into bowls and sprinkle with brown sugar or your favourite toppings.

SERVES 2

I R E L A N D

A low-fat, low-GI, cholesterol-lowering wonder, you could make a case for porridge as the original superfood. One of its superpowers: on a winter morning so cold and dark you can barely force yourself out of bed, it embraces you like a warm blanket and sets you up for the day. One of its real joys is its versatility, and you can pimp your porridge with any number of enhancements: honey or maple syrup, cream or Greek yoghurt, blueberries or banana, stewed fruit, cinnamon, pumpkin or chia seeds. Whether you use rolled oats or pinhead oatmeal is purely a matter of taste, the only difference is that the finer the oats, the smoother the texture. ● by Etain O’Carroll

Tasting notes

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B R E A K FA S T B O W L S

OriginsThe cold, damp climate and poor soil made it difficult to

cultivate wheat in ancient Ireland but oats thrived, and

when combined with the Irish love of all things dairy, porridge

was born. Of course the Scots (and numerous others)

also lay claim to inventing this time-honoured dish but

whatever its origins, it's a warming, early-morning belly

filler, immortalised in fairy tales and beloved by farmers,

athletes and health gurus for its simplicity, subtle nutty flavour

and slow release of energy.

Possibly the world's oldest bowl food, porridge is a blend of oats and milk that has transformed itself from gruel

of the impoverished masses to hipster health kick.

Porridge

You’ll need½ cup oats½ cup milk1 cup waterpinch of saltbrown sugar

Method1 Place the oats in a pan with the milk, water and salt.

2 Cook slowly over a gentle heat for 5-10 minutes, stirring regularly to prevent sticking.

3 Ladle into bowls and sprinkle with brown sugar or your favourite toppings.

SERVES 2

I R E L A N D

A low-fat, low-GI, cholesterol-lowering wonder, you could make a case for porridge as the original superfood. One of its superpowers: on a winter morning so cold and dark you can barely force yourself out of bed, it embraces you like a warm blanket and sets you up for the day. One of its real joys is its versatility, and you can pimp your porridge with any number of enhancements: honey or maple syrup, cream or Greek yoghurt, blueberries or banana, stewed fruit, cinnamon, pumpkin or chia seeds. Whether you use rolled oats or pinhead oatmeal is purely a matter of taste, the only difference is that the finer the oats, the smoother the texture. ● by Etain O’Carroll

Tasting notes

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D I S H E S

Essentially eggs poached in a molten mound of spicy tomato stew that comes in many different variations, shakshouka is the

ultimate wake-me-up throughout North Africa and the Middle East.

Method1 Heat the oil to a medium-sized frying pan over medium-high heat. Saute the onion and garlic for about 5 minutes, until soft.

2 Add the capsicum, chilli and caraway seeds. Saute until the capsicum is tender (about 5 minutes).

3 Add the tomatoes, paprika, cumin, salt and harissa (if using). Bring to a boil then reduce the heat to medium-low and cook, stirring occasionally, for about 15 minutes.

Shakshouka

4 Make shallow wells in the sauce for the eggs (you can use the back of a spoon). Carefully break in the eggs.

5 Cover the pan and cook the eggs over a low heat. For soft yolks, allow around 5 minutes. If you wish, you can swirl the sauce into the egg whites as they cook, being careful not to damage the yolks.

6 Serve with fresh crusty bread.

Tasting notesWho needs coffee when spice can get the synapses firing in the morning? Shakshouka is a visual treat as well as a savoury one – try making it yourself to watch the eggs turn opaque and start googling up at you from the pan. But don’t break the yolks! That’s a pleasure to reserve for the eating: experience the gradual merging of tastes as the wholesome, rich yolk mixes with its spicy surrounds, cutting through the acidity while taking on all the pep of the chillies and paprika. Be sure to have some fresh, crusty bread on the side; use it to mix the colours, textures and delightful flavours of this warming, invigorating dish. ● by Kate Whitfield

SERVES 4

T U N I S I AYou’ll need3 tbs olive oil1 large onion, peeled and

chopped2 cloves of garlic, peeled and

minced3 red capsicums, diced1 red chilli, chopped2 tsp caraway seeds750g (1½lb) fresh tomatoes,

peeled, seeded and chopped (tinned tomatoes can be substituted)

2–3 tsp paprika1 tsp ground cumin1 tsp sea salt1–2 tbs harissa (optional)4 large eggsFresh crusty bread to serve

OriginsSome claim it was introduced

to North Africa by the Ottoman Turks, but shakshouka is

commonly acknowledged as being Tunisian in origin. It’s

certainly likely that in Israel, where the dish is enormously

popular, shakshouka first arrived thanks to the immigration of

Tunisian Jews in the mid-20th century. It’s a simple concept, remarkably similar to Mexican

huevos rancheros.

SARK

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BIC

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D I S H E S

Essentially eggs poached in a molten mound of spicy tomato stew that comes in many different variations, shakshouka is the

ultimate wake-me-up throughout North Africa and the Middle East.

Method1 Heat the oil to a medium-sized frying pan over medium-high heat. Saute the onion and garlic for about 5 minutes, until soft.

2 Add the capsicum, chilli and caraway seeds. Saute until the capsicum is tender (about 5 minutes).

3 Add the tomatoes, paprika, cumin, salt and harissa (if using). Bring to a boil then reduce the heat to medium-low and cook, stirring occasionally, for about 15 minutes.

Shakshouka

4 Make shallow wells in the sauce for the eggs (you can use the back of a spoon). Carefully break in the eggs.

5 Cover the pan and cook the eggs over a low heat. For soft yolks, allow around 5 minutes. If you wish, you can swirl the sauce into the egg whites as they cook, being careful not to damage the yolks.

6 Serve with fresh crusty bread.

Tasting notesWho needs coffee when spice can get the synapses firing in the morning? Shakshouka is a visual treat as well as a savoury one – try making it yourself to watch the eggs turn opaque and start googling up at you from the pan. But don’t break the yolks! That’s a pleasure to reserve for the eating: experience the gradual merging of tastes as the wholesome, rich yolk mixes with its spicy surrounds, cutting through the acidity while taking on all the pep of the chillies and paprika. Be sure to have some fresh, crusty bread on the side; use it to mix the colours, textures and delightful flavours of this warming, invigorating dish. ● by Kate Whitfield

SERVES 4

T U N I S I AYou’ll need3 tbs olive oil1 large onion, peeled and

chopped2 cloves of garlic, peeled and

minced3 red capsicums, diced1 red chilli, chopped2 tsp caraway seeds750g (1½lb) fresh tomatoes,

peeled, seeded and chopped (tinned tomatoes can be substituted)

2–3 tsp paprika1 tsp ground cumin1 tsp sea salt1–2 tbs harissa (optional)4 large eggsFresh crusty bread to serve

OriginsSome claim it was introduced

to North Africa by the Ottoman Turks, but shakshouka is

commonly acknowledged as being Tunisian in origin. It’s

certainly likely that in Israel, where the dish is enormously

popular, shakshouka first arrived thanks to the immigration of

Tunisian Jews in the mid-20th century. It’s a simple concept, remarkably similar to Mexican

huevos rancheros.

SARK

A BA

BIC

KA; R

ICH

ARD

I’AN

SON

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ETTY

IM

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156 157

D I S H E S

Essentially eggs poached in a molten mound of spicy tomato stew that comes in many different variations, shakshouka is the

ultimate wake-me-up throughout North Africa and the Middle East.

Method1 Heat the oil to a medium-sized frying pan over medium-high heat. Saute the onion and garlic for about 5 minutes, until soft.

2 Add the capsicum, chilli and caraway seeds. Saute until the capsicum is tender (about 5 minutes).

3 Add the tomatoes, paprika, cumin, salt and harissa (if using). Bring to a boil then reduce the heat to medium-low and cook, stirring occasionally, for about 15 minutes.

Shakshouka

4 Make shallow wells in the sauce for the eggs (you can use the back of a spoon). Carefully break in the eggs.

5 Cover the pan and cook the eggs over a low heat. For soft yolks, allow around 5 minutes. If you wish, you can swirl the sauce into the egg whites as they cook, being careful not to damage the yolks.

6 Serve with fresh crusty bread.

Tasting notesWho needs coffee when spice can get the synapses firing in the morning? Shakshouka is a visual treat as well as a savoury one – try making it yourself to watch the eggs turn opaque and start googling up at you from the pan. But don’t break the yolks! That’s a pleasure to reserve for the eating: experience the gradual merging of tastes as the wholesome, rich yolk mixes with its spicy surrounds, cutting through the acidity while taking on all the pep of the chillies and paprika. Be sure to have some fresh, crusty bread on the side; use it to mix the colours, textures and delightful flavours of this warming, invigorating dish. ● by Kate Whitfield

SERVES 4

T U N I S I AYou’ll need3 tbs olive oil1 large onion, peeled and

chopped2 cloves of garlic, peeled and

minced3 red capsicums, diced1 red chilli, chopped2 tsp caraway seeds750g (1½lb) fresh tomatoes,

peeled, seeded and chopped (tinned tomatoes can be substituted)

2–3 tsp paprika1 tsp ground cumin1 tsp sea salt1–2 tbs harissa (optional)4 large eggsFresh crusty bread to serve

OriginsSome claim it was introduced

to North Africa by the Ottoman Turks, but shakshouka is

commonly acknowledged as being Tunisian in origin. It’s

certainly likely that in Israel, where the dish is enormously

popular, shakshouka first arrived thanks to the immigration of

Tunisian Jews in the mid-20th century. It’s a simple concept, remarkably similar to Mexican

huevos rancheros.

SARK

A BA

BIC

KA; R

ICH

ARD

I’AN

SON

© G

ETTY

IM

AGES

156 157

D I S H E S

Essentially eggs poached in a molten mound of spicy tomato stew that comes in many different variations, shakshouka is the

ultimate wake-me-up throughout North Africa and the Middle East.

Method1 Heat the oil to a medium-sized frying pan over medium-high heat. Saute the onion and garlic for about 5 minutes, until soft.

2 Add the capsicum, chilli and caraway seeds. Saute until the capsicum is tender (about 5 minutes).

3 Add the tomatoes, paprika, cumin, salt and harissa (if using). Bring to a boil then reduce the heat to medium-low and cook, stirring occasionally, for about 15 minutes.

Shakshouka

4 Make shallow wells in the sauce for the eggs (you can use the back of a spoon). Carefully break in the eggs.

5 Cover the pan and cook the eggs over a low heat. For soft yolks, allow around 5 minutes. If you wish, you can swirl the sauce into the egg whites as they cook, being careful not to damage the yolks.

6 Serve with fresh crusty bread.

Tasting notesWho needs coffee when spice can get the synapses firing in the morning? Shakshouka is a visual treat as well as a savoury one – try making it yourself to watch the eggs turn opaque and start googling up at you from the pan. But don’t break the yolks! That’s a pleasure to reserve for the eating: experience the gradual merging of tastes as the wholesome, rich yolk mixes with its spicy surrounds, cutting through the acidity while taking on all the pep of the chillies and paprika. Be sure to have some fresh, crusty bread on the side; use it to mix the colours, textures and delightful flavours of this warming, invigorating dish. ● by Kate Whitfield

SERVES 4

T U N I S I AYou’ll need3 tbs olive oil1 large onion, peeled and

chopped2 cloves of garlic, peeled and

minced3 red capsicums, diced1 red chilli, chopped2 tsp caraway seeds750g (1½lb) fresh tomatoes,

peeled, seeded and chopped (tinned tomatoes can be substituted)

2–3 tsp paprika1 tsp ground cumin1 tsp sea salt1–2 tbs harissa (optional)4 large eggsFresh crusty bread to serve

OriginsSome claim it was introduced

to North Africa by the Ottoman Turks, but shakshouka is

commonly acknowledged as being Tunisian in origin. It’s

certainly likely that in Israel, where the dish is enormously

popular, shakshouka first arrived thanks to the immigration of

Tunisian Jews in the mid-20th century. It’s a simple concept, remarkably similar to Mexican

huevos rancheros.

SARK

A BA

BIC

KA; R

ICH

ARD

I’AN

SON

© G

ETTY

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7

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How to make it SERVES 4

IngredientsFor the base:2 packs of natural, unsweetened açai½ banana1 handful of mango chunks1 cup of coconut water

For the topping:½ cup granola (ideally homemade)1 tbs of dry coconut 2 tsp cacao nibs1 tsp chia seeds½ banana 3 strawberries5 blueberries1 tbs of passion fruit

Method1. Put the açai, banana, mango and coconut water into a blender.

2. Blend until smooth in consistency – watch it doesn’t go too far as you want to retain a thick creamy, not watery, consistency. Hint: If the açai is too hard when you remove it from the freezer, either leave out

at room temp for 10 minutes or run it under some water to thaw.

3. Spoon the açai blitz into a bowl of your choosing.

4. Spoon the granola, coconut, cacao nibs and chia seeds on top of the acai base.

5. Arrange the fruits to your liking (we like banana and strawberry alternating around the outside and then blueberries and passionfruit towards the centre). But there are no rules! Have fun with the topping and get creative.

Follow them on Instagram: www.instagram.com/theacaicorner

This energising food truck was founded in 2016 on the beaches of Perth, Australia, but the real story started when Maddie and

Andrew Russell quit their jobs to travel slowly through South America. After spending a month in Cuba with very little fresh fruit or vegetables, they sat down at a cafe in Copacabana in Rio de Janeiro and had a freshly squeezed orange juice and a bowl of açai. They had never had this food before, didn’t know how to pronounce it or what it really was, but it was the first time in so long that they felt nourished. And so the two scrapped their plans to head south and instead flew into the Amazon rainforest. There they scaled açai palm trees, shared meals, stories and laughter with the harvesters, traversed the Amazon River, embraced the chaotic açai markets before dawn, toured the factories where açai is produced and ate (a lot of) the powerful berry. Though tricky to pronounce (‘ah-sigh-ee’) the berry is hailed as one of the most antioxidant rich foods on the planet. Açai Corner has an extensive range of natural açai bowls, but the Detox Açai Bowl is still their best seller.

DETOX açai BOWLAÇAI CORNER, PERTH, AUSTRALIA

AROUND THE WORLD IN 80 FOOD TRUCKS

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How to make it SERVES 4

IngredientsFor the base:2 packs of natural, unsweetened açai½ banana1 handful of mango chunks1 cup of coconut water

For the topping:½ cup granola (ideally homemade)1 tbs of dry coconut 2 tsp cacao nibs1 tsp chia seeds½ banana 3 strawberries5 blueberries1 tbs of passion fruit

Method1. Put the açai, banana, mango and coconut water into a blender.

2. Blend until smooth in consistency – watch it doesn’t go too far as you want to retain a thick creamy, not watery, consistency. Hint: If the açai is too hard when you remove it from the freezer, either leave out

at room temp for 10 minutes or run it under some water to thaw.

3. Spoon the açai blitz into a bowl of your choosing.

4. Spoon the granola, coconut, cacao nibs and chia seeds on top of the acai base.

5. Arrange the fruits to your liking (we like banana and strawberry alternating around the outside and then blueberries and passionfruit towards the centre). But there are no rules! Have fun with the topping and get creative.

Follow them on Instagram: www.instagram.com/theacaicorner

This energising food truck was founded in 2016 on the beaches of Perth, Australia, but the real story started when Maddie and

Andrew Russell quit their jobs to travel slowly through South America. After spending a month in Cuba with very little fresh fruit or vegetables, they sat down at a cafe in Copacabana in Rio de Janeiro and had a freshly squeezed orange juice and a bowl of açai. They had never had this food before, didn’t know how to pronounce it or what it really was, but it was the first time in so long that they felt nourished. And so the two scrapped their plans to head south and instead flew into the Amazon rainforest. There they scaled açai palm trees, shared meals, stories and laughter with the harvesters, traversed the Amazon River, embraced the chaotic açai markets before dawn, toured the factories where açai is produced and ate (a lot of) the powerful berry. Though tricky to pronounce (‘ah-sigh-ee’) the berry is hailed as one of the most antioxidant rich foods on the planet. Açai Corner has an extensive range of natural açai bowls, but the Detox Açai Bowl is still their best seller.

DETOX açai BOWLAÇAI CORNER, PERTH, AUSTRALIA

AROUND THE WORLD IN 80 FOOD TRUCKS

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AROUND THE WORLD IN 80 FOOD TRUCKS

How to make it SERVES 2

Ingredients50g (13/4oz) good-quality salted butter2 sprigs of fresh rosemary, leaves finely chopped4 slices of sourdough bread180g (6¼oz) soft fresh goat’s cheese (The Cheese Truck uses Rosary goat’s cheese from Salisbury, UK)40g (11/2oz) walnut pieces 50g (13/4oz) wild honey

Method1. Melt the butter in a small pan, add the rosemary and leave to simmer on a low heat for 5 minutes. The butter should turn slightly green.

2. Lay out the bread and brush the butter on the outside of each slice.

3. Flip the bread over and spread the goat’s cheese in a nice thick layer before adding the walnuts and honey. Add another slice of bread on top.

4. Heat a cast-iron skillet or a heavy frying pan on a low–medium heat.

5. Place the sandwich buttered side down in the skillet/pan and keep applying pressure or weight to the top while it’s cooking. After about 4 minutes, flip the sandwich and cook on the other side.

6. When both sides are golden brown and the cheese is oozing out, you’re done!

Follow them on Twitter: @CheeseTruckLDNInstagram: @thecheesetruck

Goat’s cheese, honey & walnut toasted sandwich THE CHEESE TRUCK, LONDON, UK

Mastering the oozy art of melted sandwich fillings, The Cheese Truck’s golden 1970s Bedford CF van is a welcome beacon for hungover

eyes. Founder Mathew Carver had quit university to do a bit of music festival catering, but it wasn’t until a 2013 trip to the USA, where he fell for the food truck scene, that an idea took hold. He realised the queues at grilled cheese trucks in particular were massive, and no one was doing anything like it in the UK. Starting with a stall at London’s Maltby St Market in January 2014, a truck soon followed (Alfie), then another (Audrey). Fast-forward a few years and The Cheese Truck is catering for the likes of Tom Cruise’s Mission Impossible wrap party, and Mathew has become a cheese expert, judging for numerous awards. His dedication to sourcing quality British cheeses sets the toasted sandwich bar high.

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AROUND THE WORLD IN 80 FOOD TRUCKS

How to make it SERVES 2

Ingredients50g (13/4oz) good-quality salted butter2 sprigs of fresh rosemary, leaves finely chopped4 slices of sourdough bread180g (6¼oz) soft fresh goat’s cheese (The Cheese Truck uses Rosary goat’s cheese from Salisbury, UK)40g (11/2oz) walnut pieces 50g (13/4oz) wild honey

Method1. Melt the butter in a small pan, add the rosemary and leave to simmer on a low heat for 5 minutes. The butter should turn slightly green.

2. Lay out the bread and brush the butter on the outside of each slice.

3. Flip the bread over and spread the goat’s cheese in a nice thick layer before adding the walnuts and honey. Add another slice of bread on top.

4. Heat a cast-iron skillet or a heavy frying pan on a low–medium heat.

5. Place the sandwich buttered side down in the skillet/pan and keep applying pressure or weight to the top while it’s cooking. After about 4 minutes, flip the sandwich and cook on the other side.

6. When both sides are golden brown and the cheese is oozing out, you’re done!

Follow them on Twitter: @CheeseTruckLDNInstagram: @thecheesetruck

Goat’s cheese, honey & walnut toasted sandwich THE CHEESE TRUCK, LONDON, UK

Mastering the oozy art of melted sandwich fillings, The Cheese Truck’s golden 1970s Bedford CF van is a welcome beacon for hungover

eyes. Founder Mathew Carver had quit university to do a bit of music festival catering, but it wasn’t until a 2013 trip to the USA, where he fell for the food truck scene, that an idea took hold. He realised the queues at grilled cheese trucks in particular were massive, and no one was doing anything like it in the UK. Starting with a stall at London’s Maltby St Market in January 2014, a truck soon followed (Alfie), then another (Audrey). Fast-forward a few years and The Cheese Truck is catering for the likes of Tom Cruise’s Mission Impossible wrap party, and Mathew has become a cheese expert, judging for numerous awards. His dedication to sourcing quality British cheeses sets the toasted sandwich bar high.

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S A L A D S & H E A LT H Y B O W L S

With this simple and nourishing yet tasty dish, Buddhist vegetarian cuisine leaves your belly, mind and conscience feeling good.

You’ll need3 tbs sesame seeds1 tbs sugar1 tbs soy sauce2 cups mixed leafy greens

such as kale, spinach or Swiss chard

handful of green beans, trimmed

salt and coarse pepper1 cup short grain rice, cooked300g (10½oz) firm tofu, diced1 spring onion (scallion),

green part chopped finely, to garnish

The principles of shojin ryori are rooted in simple cooking, minimal seasoning and avoiding waste. The result is vegetables that taste of their quintessence without the distraction of sauces or seasonings. A special occasion experience is to try shojin ryori cuisine in the omakase, or ‘chef’s choice’, style in one of the few remaining specialist restaurants in Kyoto or Tokyo. You can expect the freshest seasonal produce cooked to sublime perfection and served in beautifully adorned, often handmade tableware over multiple courses. These days, a Buddha bowl is also used to describe a vegetarian grain bowl filled with a hearty mound of wholesome, nourishing food, said to resemble the belly of Buddha. ● by Johanna Ashby

Tasting notes

J A PA N

Method1 In a small frying pan, toast the sesame seeds gently, being careful not to burn them.

2 Transfer the sesame seeds into a mortar and pestle, add the sugar and grind into a paste.

3 Combine the sesame seed paste with the soy sauce in a small bowl and set aside.

4 Simmer the vegetables in a shallow pan with just enough water to cook them without burning. Season to taste.

5 To serve, put some rice in a bowl and top with the vegetables, tofu and sesame sauce. Garnish with spring onion.

SERVES 2

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Sesame tofu Buddha bowl

OriginsShojin ryori is vegetarian cuisine

at its purest, practised by the Buddhist monks of Japan from

as early as the 6th century. Similar food philosophies are found in the Chinese and the

Koreans traditions – they likely introduced the religion to

Japan. The traditions of shojin ryori echo Zen principles, such

as eating in silence or using only what is available. Over

time, some of the techniques and skills have evolved to give rise to other forms of cuisine,

including the most sophisticated Japanese form of fine dining

known as kaiseki.

94 95

S A L A D S & H E A LT H Y B O W L S

With this simple and nourishing yet tasty dish, Buddhist vegetarian cuisine leaves your belly, mind and conscience feeling good.

You’ll need3 tbs sesame seeds1 tbs sugar1 tbs soy sauce2 cups mixed leafy greens

such as kale, spinach or Swiss chard

handful of green beans, trimmed

salt and coarse pepper1 cup short grain rice, cooked300g (10½oz) firm tofu, diced1 spring onion (scallion),

green part chopped finely, to garnish

The principles of shojin ryori are rooted in simple cooking, minimal seasoning and avoiding waste. The result is vegetables that taste of their quintessence without the distraction of sauces or seasonings. A special occasion experience is to try shojin ryori cuisine in the omakase, or ‘chef’s choice’, style in one of the few remaining specialist restaurants in Kyoto or Tokyo. You can expect the freshest seasonal produce cooked to sublime perfection and served in beautifully adorned, often handmade tableware over multiple courses. These days, a Buddha bowl is also used to describe a vegetarian grain bowl filled with a hearty mound of wholesome, nourishing food, said to resemble the belly of Buddha. ● by Johanna Ashby

Tasting notes

J A PA N

Method1 In a small frying pan, toast the sesame seeds gently, being careful not to burn them.

2 Transfer the sesame seeds into a mortar and pestle, add the sugar and grind into a paste.

3 Combine the sesame seed paste with the soy sauce in a small bowl and set aside.

4 Simmer the vegetables in a shallow pan with just enough water to cook them without burning. Season to taste.

5 To serve, put some rice in a bowl and top with the vegetables, tofu and sesame sauce. Garnish with spring onion.

SERVES 2

© J

ON

ATH

ON

GRE

GSO

N; J

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I MIY

AZAK

I / L

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© W

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Sesame tofu Buddha bowl

OriginsShojin ryori is vegetarian cuisine

at its purest, practised by the Buddhist monks of Japan from

as early as the 6th century. Similar food philosophies are found in the Chinese and the

Koreans traditions – they likely introduced the religion to

Japan. The traditions of shojin ryori echo Zen principles, such

as eating in silence or using only what is available. Over

time, some of the techniques and skills have evolved to give rise to other forms of cuisine,

including the most sophisticated Japanese form of fine dining

known as kaiseki.

11

94 95

S A L A D S & H E A LT H Y B O W L S

With this simple and nourishing yet tasty dish, Buddhist vegetarian cuisine leaves your belly, mind and conscience feeling good.

You’ll need3 tbs sesame seeds1 tbs sugar1 tbs soy sauce2 cups mixed leafy greens

such as kale, spinach or Swiss chard

handful of green beans, trimmed

salt and coarse pepper1 cup short grain rice, cooked300g (10½oz) firm tofu, diced1 spring onion (scallion),

green part chopped finely, to garnish

The principles of shojin ryori are rooted in simple cooking, minimal seasoning and avoiding waste. The result is vegetables that taste of their quintessence without the distraction of sauces or seasonings. A special occasion experience is to try shojin ryori cuisine in the omakase, or ‘chef’s choice’, style in one of the few remaining specialist restaurants in Kyoto or Tokyo. You can expect the freshest seasonal produce cooked to sublime perfection and served in beautifully adorned, often handmade tableware over multiple courses. These days, a Buddha bowl is also used to describe a vegetarian grain bowl filled with a hearty mound of wholesome, nourishing food, said to resemble the belly of Buddha. ● by Johanna Ashby

Tasting notes

J A PA N

Method1 In a small frying pan, toast the sesame seeds gently, being careful not to burn them.

2 Transfer the sesame seeds into a mortar and pestle, add the sugar and grind into a paste.

3 Combine the sesame seed paste with the soy sauce in a small bowl and set aside.

4 Simmer the vegetables in a shallow pan with just enough water to cook them without burning. Season to taste.

5 To serve, put some rice in a bowl and top with the vegetables, tofu and sesame sauce. Garnish with spring onion.

SERVES 2

© J

ON

ATH

ON

GRE

GSO

N; J

UN

ICH

I MIY

AZAK

I / L

ON

ELY

PLAN

ET

© W

ESTE

ND

61 /

GET

TY IM

AGES

Sesame tofu Buddha bowl

OriginsShojin ryori is vegetarian cuisine

at its purest, practised by the Buddhist monks of Japan from

as early as the 6th century. Similar food philosophies are found in the Chinese and the

Koreans traditions – they likely introduced the religion to

Japan. The traditions of shojin ryori echo Zen principles, such

as eating in silence or using only what is available. Over

time, some of the techniques and skills have evolved to give rise to other forms of cuisine,

including the most sophisticated Japanese form of fine dining

known as kaiseki.

94 95

S A L A D S & H E A LT H Y B O W L S

With this simple and nourishing yet tasty dish, Buddhist vegetarian cuisine leaves your belly, mind and conscience feeling good.

You’ll need3 tbs sesame seeds1 tbs sugar1 tbs soy sauce2 cups mixed leafy greens

such as kale, spinach or Swiss chard

handful of green beans, trimmed

salt and coarse pepper1 cup short grain rice, cooked300g (10½oz) firm tofu, diced1 spring onion (scallion),

green part chopped finely, to garnish

The principles of shojin ryori are rooted in simple cooking, minimal seasoning and avoiding waste. The result is vegetables that taste of their quintessence without the distraction of sauces or seasonings. A special occasion experience is to try shojin ryori cuisine in the omakase, or ‘chef’s choice’, style in one of the few remaining specialist restaurants in Kyoto or Tokyo. You can expect the freshest seasonal produce cooked to sublime perfection and served in beautifully adorned, often handmade tableware over multiple courses. These days, a Buddha bowl is also used to describe a vegetarian grain bowl filled with a hearty mound of wholesome, nourishing food, said to resemble the belly of Buddha. ● by Johanna Ashby

Tasting notes

J A PA N

Method1 In a small frying pan, toast the sesame seeds gently, being careful not to burn them.

2 Transfer the sesame seeds into a mortar and pestle, add the sugar and grind into a paste.

3 Combine the sesame seed paste with the soy sauce in a small bowl and set aside.

4 Simmer the vegetables in a shallow pan with just enough water to cook them without burning. Season to taste.

5 To serve, put some rice in a bowl and top with the vegetables, tofu and sesame sauce. Garnish with spring onion.

SERVES 2

© J

ON

ATH

ON

GRE

GSO

N; J

UN

ICH

I MIY

AZAK

I / L

ON

ELY

PLAN

ET

© W

ESTE

ND

61 /

GET

TY IM

AGES

Sesame tofu Buddha bowl

OriginsShojin ryori is vegetarian cuisine

at its purest, practised by the Buddhist monks of Japan from

as early as the 6th century. Similar food philosophies are found in the Chinese and the

Koreans traditions – they likely introduced the religion to

Japan. The traditions of shojin ryori echo Zen principles, such

as eating in silence or using only what is available. Over

time, some of the techniques and skills have evolved to give rise to other forms of cuisine,

including the most sophisticated Japanese form of fine dining

known as kaiseki.

12

139

R I C E , PA S TA & N O O D L E S

Across Indonesia, you’ll find nasi goreng being touted by cart-pushing hawkers, sizzling in warung (street food stall) woks and on the menu at the finest restaurants, as well as on every family table. Ask for ‘special’ to get a fried egg on top; ask for it ‘pedas’ and you’re playing with fire – diced fresh chilli will be thrown into the wok while it’s cooking. The variations are endless. Nasi goreng ayam comes with spicy fried chicken; nasi goreng ikan bilis, popular in Flores, Komodo-dragon territory, contains small dried anchovies. Nasi goreng gila, or ‘crazy fried rice’, rarely found outside Jakarta, might contain sausage, scrambled egg, meatballs, chicken gizzards and whatever else the chef feels like throwing in – even corned beef. That’s the beauty of nasi goreng – anything goes. ● by Janine Eberle

Tasting notes

You’ll need2 tbs peanut or vegetable oil1 tsp dried shrimp paste2 medium shallots, peeled

and thinly sliced2 garlic cloves, peeled and

thinly sliced1 tsp finely sliced red chilli or

sambal oelek4 cups cold cooked long grain

rice1 tbs kecap manis (sweet soy

sauce)salt, to taste2 eggs2 spring onions (scallions),

thinly sliced½ cucumber, sliced, to serveprawn crackers, to serve

(optional)

Method1 Heat 1 tbs oil in a wok on a low heat. Add the shrimp paste and cook until brown and aromatic.

2 Add the shallots and garlic and stir-fry until fragrant and golden brown.

3 Add the chilli followed by the rice. Turn up heat to moderate and stir-fry until all the rice is warm and the ingredients are well mixed. Sprinkle the rice with water if necessary to keep it moist.

4 Add the kecap manis and stir until evenly distributed. Season with salt to taste.

5 Heat the remaining oil in another pan and fry the eggs sunny side up.

6 Sprinkle the rice with sliced spring onions and serve in bowls, topped with a fried egg, with a few slices of cucumber and prawn crackers on the side.

OriginsAlso known as Indonesia’s national dish, nasi goreng

sprang from humble beginnings. Originally a trick to avoid wasting rice, it was served as breakfast

the next day, mixed with leftover scraps of chicken or beef and

fortified with shrimp paste and kecap manis (Indonesia’s answer to soy sauce). It’s most likely that the dish originated with Chinese fried rice – trade between the two countries began around

the 10th century – although a competing theory goes that it was inspired by Middle Eastern

pilaf, brought by Arabic traders.

SERVES 2

Born from the need to use up yesterday’s leftover rice, this traditional Indonesian breakfast, powered by shrimp paste

and sweet soy sauce, is a crowd-pleaser for any meal.

Nasi gorengI N D O N E S I A

© G

RÄF

E &

UN

ZER

VERL

AG /

BO

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OLL

I, BA

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139

R I C E , PA S TA & N O O D L E S

Across Indonesia, you’ll find nasi goreng being touted by cart-pushing hawkers, sizzling in warung (street food stall) woks and on the menu at the finest restaurants, as well as on every family table. Ask for ‘special’ to get a fried egg on top; ask for it ‘pedas’ and you’re playing with fire – diced fresh chilli will be thrown into the wok while it’s cooking. The variations are endless. Nasi goreng ayam comes with spicy fried chicken; nasi goreng ikan bilis, popular in Flores, Komodo-dragon territory, contains small dried anchovies. Nasi goreng gila, or ‘crazy fried rice’, rarely found outside Jakarta, might contain sausage, scrambled egg, meatballs, chicken gizzards and whatever else the chef feels like throwing in – even corned beef. That’s the beauty of nasi goreng – anything goes. ● by Janine Eberle

Tasting notes

You’ll need2 tbs peanut or vegetable oil1 tsp dried shrimp paste2 medium shallots, peeled

and thinly sliced2 garlic cloves, peeled and

thinly sliced1 tsp finely sliced red chilli or

sambal oelek4 cups cold cooked long grain

rice1 tbs kecap manis (sweet soy

sauce)salt, to taste2 eggs2 spring onions (scallions),

thinly sliced½ cucumber, sliced, to serveprawn crackers, to serve

(optional)

Method1 Heat 1 tbs oil in a wok on a low heat. Add the shrimp paste and cook until brown and aromatic.

2 Add the shallots and garlic and stir-fry until fragrant and golden brown.

3 Add the chilli followed by the rice. Turn up heat to moderate and stir-fry until all the rice is warm and the ingredients are well mixed. Sprinkle the rice with water if necessary to keep it moist.

4 Add the kecap manis and stir until evenly distributed. Season with salt to taste.

5 Heat the remaining oil in another pan and fry the eggs sunny side up.

6 Sprinkle the rice with sliced spring onions and serve in bowls, topped with a fried egg, with a few slices of cucumber and prawn crackers on the side.

OriginsAlso known as Indonesia’s national dish, nasi goreng

sprang from humble beginnings. Originally a trick to avoid wasting rice, it was served as breakfast

the next day, mixed with leftover scraps of chicken or beef and

fortified with shrimp paste and kecap manis (Indonesia’s answer to soy sauce). It’s most likely that the dish originated with Chinese fried rice – trade between the two countries began around

the 10th century – although a competing theory goes that it was inspired by Middle Eastern

pilaf, brought by Arabic traders.

SERVES 2

Born from the need to use up yesterday’s leftover rice, this traditional Indonesian breakfast, powered by shrimp paste

and sweet soy sauce, is a crowd-pleaser for any meal.

Nasi gorengI N D O N E S I A

© G

RÄF

E &

UN

ZER

VERL

AG /

BO

NIS

OLL

I, BA

RBAR

A /

STO

CKF

OO

D

13

139

R I C E , PA S TA & N O O D L E S

Across Indonesia, you’ll find nasi goreng being touted by cart-pushing hawkers, sizzling in warung (street food stall) woks and on the menu at the finest restaurants, as well as on every family table. Ask for ‘special’ to get a fried egg on top; ask for it ‘pedas’ and you’re playing with fire – diced fresh chilli will be thrown into the wok while it’s cooking. The variations are endless. Nasi goreng ayam comes with spicy fried chicken; nasi goreng ikan bilis, popular in Flores, Komodo-dragon territory, contains small dried anchovies. Nasi goreng gila, or ‘crazy fried rice’, rarely found outside Jakarta, might contain sausage, scrambled egg, meatballs, chicken gizzards and whatever else the chef feels like throwing in – even corned beef. That’s the beauty of nasi goreng – anything goes. ● by Janine Eberle

Tasting notes

You’ll need2 tbs peanut or vegetable oil1 tsp dried shrimp paste2 medium shallots, peeled

and thinly sliced2 garlic cloves, peeled and

thinly sliced1 tsp finely sliced red chilli or

sambal oelek4 cups cold cooked long grain

rice1 tbs kecap manis (sweet soy

sauce)salt, to taste2 eggs2 spring onions (scallions),

thinly sliced½ cucumber, sliced, to serveprawn crackers, to serve

(optional)

Method1 Heat 1 tbs oil in a wok on a low heat. Add the shrimp paste and cook until brown and aromatic.

2 Add the shallots and garlic and stir-fry until fragrant and golden brown.

3 Add the chilli followed by the rice. Turn up heat to moderate and stir-fry until all the rice is warm and the ingredients are well mixed. Sprinkle the rice with water if necessary to keep it moist.

4 Add the kecap manis and stir until evenly distributed. Season with salt to taste.

5 Heat the remaining oil in another pan and fry the eggs sunny side up.

6 Sprinkle the rice with sliced spring onions and serve in bowls, topped with a fried egg, with a few slices of cucumber and prawn crackers on the side.

OriginsAlso known as Indonesia’s national dish, nasi goreng

sprang from humble beginnings. Originally a trick to avoid wasting rice, it was served as breakfast

the next day, mixed with leftover scraps of chicken or beef and

fortified with shrimp paste and kecap manis (Indonesia’s answer to soy sauce). It’s most likely that the dish originated with Chinese fried rice – trade between the two countries began around

the 10th century – although a competing theory goes that it was inspired by Middle Eastern

pilaf, brought by Arabic traders.

SERVES 2

Born from the need to use up yesterday’s leftover rice, this traditional Indonesian breakfast, powered by shrimp paste

and sweet soy sauce, is a crowd-pleaser for any meal.

Nasi gorengI N D O N E S I A

© G

RÄF

E &

UN

ZER

VERL

AG /

BO

NIS

OLL

I, BA

RBAR

A /

STO

CKF

OO

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14

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R I C E , PA S TA & N O O D L E S

Method1 Cook the macaroni in plenty of salted boiling water until tender. Drain and rinse under cold running water.

2 Meanwhile, melt two-thirds of the butter in a pan and stir in the flour. Cook, stirring, for a couple of minutes, then take off the heat and gradually whisk in the milk (using a whisk) until you have a smooth sauce. Cook, stirring, for a few minutes until it thickens, then add the nutmeg and mustard powder. Stir in the Cheddar until smooth and season to taste.

From its humble beginnings, mac ‘n’ cheese has attained a level of stardom rare for bowls of pasta, with online forums, festivals and whole restaurants devoted to it. The big question – stovetop versus baked – stirs passions; in her standard-setting Victorian Book of Household Management, the famous Mrs Beeton plumps for stovetop with a final baking stage (as we have done here). Debate also rages over acceptable additions: nutmeg? (we think so), eggs? (probably unnecessary), garlic? (definitely not). If you were to visit one of many mac ‘n’ cheese restaurants found stateside, you’d have more options – lobster, truffle and jalapeños (not in the same bowl) are popular additions. But we say keep it simple – a sharp cheese, plenty of butter, and crunchy breadcrumbs grilled on top to offset the uncomplicated gooey richness. ● by Janine Eberle

Tasting notes

Is there a more perfect comfort food than mac ‘n’ cheese? Its appeal lies in its simplicity – it’s a bland beige hug of a bowl recommended for

hangovers, rainy days and bed-bound binge-watching.

Macaroni and cheeseU S A

3 Pre-heat the grill. Grease a baking dish with butter, then combine the pasta and cheese sauce and tip it into the dish.

4 Melt the remaining butter and toss it with the breadcrumbs and parmesan. Spread over the top of the dish, then grill for about 10 minutes until golden and bubbling.

You’ll need200g (7oz) macaroni2 tbs butter, plus extra

for greasing1½ tbs plain (all-purpose)

flour1½ cups milkgrating of nutmeg½ tsp mustard powder50g (2oz) mature (sharp)

Cheddarsalt and pepper⅓ cup coarse breadcrumbs1 tbs grated parmesan

SERVES 2

© V

M20

02; A

NN

A KU

RZA

EVA

/ SH

UTT

ERST

OC

K

OriginsBaked dishes of pasta and

cheese have been recorded as far back as the 14th

century, including a recipe for ‘makerouns’ in the medieval English cookbook Forme of

Cury – a simple lasagne-style concoction of fresh pasta,

grated cheese and butter. It hasn’t changed much since. The story goes that Thomas

Jefferson established its popularity in the USA after

sampling it in Europe, but it was Kraft’s boxed mac ‘n’ cheese,

introduced in 1937, that secured its place as a fast-food icon.

139

R I C E , PA S TA & N O O D L E S

Across Indonesia, you’ll find nasi goreng being touted by cart-pushing hawkers, sizzling in warung (street food stall) woks and on the menu at the finest restaurants, as well as on every family table. Ask for ‘special’ to get a fried egg on top; ask for it ‘pedas’ and you’re playing with fire – diced fresh chilli will be thrown into the wok while it’s cooking. The variations are endless. Nasi goreng ayam comes with spicy fried chicken; nasi goreng ikan bilis, popular in Flores, Komodo-dragon territory, contains small dried anchovies. Nasi goreng gila, or ‘crazy fried rice’, rarely found outside Jakarta, might contain sausage, scrambled egg, meatballs, chicken gizzards and whatever else the chef feels like throwing in – even corned beef. That’s the beauty of nasi goreng – anything goes. ● by Janine Eberle

Tasting notes

You’ll need2 tbs peanut or vegetable oil1 tsp dried shrimp paste2 medium shallots, peeled

and thinly sliced2 garlic cloves, peeled and

thinly sliced1 tsp finely sliced red chilli or

sambal oelek4 cups cold cooked long grain

rice1 tbs kecap manis (sweet soy

sauce)salt, to taste2 eggs2 spring onions (scallions),

thinly sliced½ cucumber, sliced, to serveprawn crackers, to serve

(optional)

Method1 Heat 1 tbs oil in a wok on a low heat. Add the shrimp paste and cook until brown and aromatic.

2 Add the shallots and garlic and stir-fry until fragrant and golden brown.

3 Add the chilli followed by the rice. Turn up heat to moderate and stir-fry until all the rice is warm and the ingredients are well mixed. Sprinkle the rice with water if necessary to keep it moist.

4 Add the kecap manis and stir until evenly distributed. Season with salt to taste.

5 Heat the remaining oil in another pan and fry the eggs sunny side up.

6 Sprinkle the rice with sliced spring onions and serve in bowls, topped with a fried egg, with a few slices of cucumber and prawn crackers on the side.

OriginsAlso known as Indonesia’s national dish, nasi goreng

sprang from humble beginnings. Originally a trick to avoid wasting rice, it was served as breakfast

the next day, mixed with leftover scraps of chicken or beef and

fortified with shrimp paste and kecap manis (Indonesia’s answer to soy sauce). It’s most likely that the dish originated with Chinese fried rice – trade between the two countries began around

the 10th century – although a competing theory goes that it was inspired by Middle Eastern

pilaf, brought by Arabic traders.

SERVES 2

Born from the need to use up yesterday’s leftover rice, this traditional Indonesian breakfast, powered by shrimp paste

and sweet soy sauce, is a crowd-pleaser for any meal.

Nasi gorengI N D O N E S I A

© G

RÄF

E &

UN

ZER

VERL

AG /

BO

NIS

OLL

I, BA

RBAR

A /

STO

CKF

OO

D

15

132 133

R I C E , PA S TA & N O O D L E S

Method1 Cook the macaroni in plenty of salted boiling water until tender. Drain and rinse under cold running water.

2 Meanwhile, melt two-thirds of the butter in a pan and stir in the flour. Cook, stirring, for a couple of minutes, then take off the heat and gradually whisk in the milk (using a whisk) until you have a smooth sauce. Cook, stirring, for a few minutes until it thickens, then add the nutmeg and mustard powder. Stir in the Cheddar until smooth and season to taste.

From its humble beginnings, mac ‘n’ cheese has attained a level of stardom rare for bowls of pasta, with online forums, festivals and whole restaurants devoted to it. The big question – stovetop versus baked – stirs passions; in her standard-setting Victorian Book of Household Management, the famous Mrs Beeton plumps for stovetop with a final baking stage (as we have done here). Debate also rages over acceptable additions: nutmeg? (we think so), eggs? (probably unnecessary), garlic? (definitely not). If you were to visit one of many mac ‘n’ cheese restaurants found stateside, you’d have more options – lobster, truffle and jalapeños (not in the same bowl) are popular additions. But we say keep it simple – a sharp cheese, plenty of butter, and crunchy breadcrumbs grilled on top to offset the uncomplicated gooey richness. ● by Janine Eberle

Tasting notes

Is there a more perfect comfort food than mac ‘n’ cheese? Its appeal lies in its simplicity – it’s a bland beige hug of a bowl recommended for

hangovers, rainy days and bed-bound binge-watching.

Macaroni and cheeseU S A

3 Pre-heat the grill. Grease a baking dish with butter, then combine the pasta and cheese sauce and tip it into the dish.

4 Melt the remaining butter and toss it with the breadcrumbs and parmesan. Spread over the top of the dish, then grill for about 10 minutes until golden and bubbling.

You’ll need200g (7oz) macaroni2 tbs butter, plus extra

for greasing1½ tbs plain (all-purpose)

flour1½ cups milkgrating of nutmeg½ tsp mustard powder50g (2oz) mature (sharp)

Cheddarsalt and pepper⅓ cup coarse breadcrumbs1 tbs grated parmesan

SERVES 2

© V

M20

02; A

NN

A KU

RZA

EVA

/ SH

UTT

ERST

OC

K

OriginsBaked dishes of pasta and

cheese have been recorded as far back as the 14th

century, including a recipe for ‘makerouns’ in the medieval English cookbook Forme of

Cury – a simple lasagne-style concoction of fresh pasta,

grated cheese and butter. It hasn’t changed much since. The story goes that Thomas

Jefferson established its popularity in the USA after

sampling it in Europe, but it was Kraft’s boxed mac ‘n’ cheese,

introduced in 1937, that secured its place as a fast-food icon.

139

R I C E , PA S TA & N O O D L E S

Across Indonesia, you’ll find nasi goreng being touted by cart-pushing hawkers, sizzling in warung (street food stall) woks and on the menu at the finest restaurants, as well as on every family table. Ask for ‘special’ to get a fried egg on top; ask for it ‘pedas’ and you’re playing with fire – diced fresh chilli will be thrown into the wok while it’s cooking. The variations are endless. Nasi goreng ayam comes with spicy fried chicken; nasi goreng ikan bilis, popular in Flores, Komodo-dragon territory, contains small dried anchovies. Nasi goreng gila, or ‘crazy fried rice’, rarely found outside Jakarta, might contain sausage, scrambled egg, meatballs, chicken gizzards and whatever else the chef feels like throwing in – even corned beef. That’s the beauty of nasi goreng – anything goes. ● by Janine Eberle

Tasting notes

You’ll need2 tbs peanut or vegetable oil1 tsp dried shrimp paste2 medium shallots, peeled

and thinly sliced2 garlic cloves, peeled and

thinly sliced1 tsp finely sliced red chilli or

sambal oelek4 cups cold cooked long grain

rice1 tbs kecap manis (sweet soy

sauce)salt, to taste2 eggs2 spring onions (scallions),

thinly sliced½ cucumber, sliced, to serveprawn crackers, to serve

(optional)

Method1 Heat 1 tbs oil in a wok on a low heat. Add the shrimp paste and cook until brown and aromatic.

2 Add the shallots and garlic and stir-fry until fragrant and golden brown.

3 Add the chilli followed by the rice. Turn up heat to moderate and stir-fry until all the rice is warm and the ingredients are well mixed. Sprinkle the rice with water if necessary to keep it moist.

4 Add the kecap manis and stir until evenly distributed. Season with salt to taste.

5 Heat the remaining oil in another pan and fry the eggs sunny side up.

6 Sprinkle the rice with sliced spring onions and serve in bowls, topped with a fried egg, with a few slices of cucumber and prawn crackers on the side.

OriginsAlso known as Indonesia’s national dish, nasi goreng

sprang from humble beginnings. Originally a trick to avoid wasting rice, it was served as breakfast

the next day, mixed with leftover scraps of chicken or beef and

fortified with shrimp paste and kecap manis (Indonesia’s answer to soy sauce). It’s most likely that the dish originated with Chinese fried rice – trade between the two countries began around

the 10th century – although a competing theory goes that it was inspired by Middle Eastern

pilaf, brought by Arabic traders.

SERVES 2

Born from the need to use up yesterday’s leftover rice, this traditional Indonesian breakfast, powered by shrimp paste

and sweet soy sauce, is a crowd-pleaser for any meal.

Nasi gorengI N D O N E S I A

© G

RÄF

E &

UN

ZER

VERL

AG /

BO

NIS

OLL

I, BA

RBAR

A /

STO

CKF

OO

D

16

124 125

D I S H E S

You’ll need1 medium onion, peeled and

chopped2 cloves of garlic, peeled and

minced¼ cup (60mL) olive oil400g (14oz) tinned tomatoes,

drained½ tsp red chilli flakes500g (1lb) dry pasta (penne or

spaghetti)Salt to taste100g (3½oz) pecorino cheese,

grated

Method1 Over medium heat, saute the onion and garlic in half of the oil until golden.

2 Add the tomatoes and chilli and bring to a simmer.

3 Meanwhile, cook the pasta until it is al dente, then drain.

4 Stir the remaining oil into the tomato mixture, season with salt to taste and pour over the pasta.

5 Serve with freshly grated cheese.

SERVES 4

Look for pasta all’arrabbiata in Rome’s neighbourhood trattoria, where rustic dishes are accompanied by a carafe or two of house Chianti. The beauty of the dish is in its simplicity: al-dente pasta in a light, bright sauce of garlicky tomatoes, studded with tongue-numbing dried red chilli flakes. A hearty plateful will keep you full for hours. Pasta all’arrabbiata is also a popular home-cooked meal, the kind of thing your nonna throws together in 20 minutes on a Monday evening. If you’re lucky enough to befriend a few locals, perhaps you’ll also be lucky enough to be invited to supper – they’ll supply the pasta, you bring the vino. ● by Emily Matchar

Tasting notes

OriginsItalians have been cooking

pasta for nearly a millennium. It is likely that it was brought to

Sicily by Arab traders (not, as popular legend has it, imported by Marco Polo from China!), and since then an unknown number

of pasta recipes have been developed. Pasta all’arrabbiata

is one that is especially associated with the lusty, earthy cuisine of Rome, though you can find it on menus and in domestic

cucinas nationwide.

Literally translating as ‘angry pasta’, pasta all’arrabbiata is all hot and bothered because of its bright-red sauce,

a spicy mix of tomatoes, garlic and hot chilli flakes.

Pasta all’ArrabbiataI TA LY

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D I S H E S

You’ll need1 medium onion, peeled and

chopped2 cloves of garlic, peeled and

minced¼ cup (60mL) olive oil400g (14oz) tinned tomatoes,

drained½ tsp red chilli flakes500g (1lb) dry pasta (penne or

spaghetti)Salt to taste100g (3½oz) pecorino cheese,

grated

Method1 Over medium heat, saute the onion and garlic in half of the oil until golden.

2 Add the tomatoes and chilli and bring to a simmer.

3 Meanwhile, cook the pasta until it is al dente, then drain.

4 Stir the remaining oil into the tomato mixture, season with salt to taste and pour over the pasta.

5 Serve with freshly grated cheese.

SERVES 4

Look for pasta all’arrabbiata in Rome’s neighbourhood trattoria, where rustic dishes are accompanied by a carafe or two of house Chianti. The beauty of the dish is in its simplicity: al-dente pasta in a light, bright sauce of garlicky tomatoes, studded with tongue-numbing dried red chilli flakes. A hearty plateful will keep you full for hours. Pasta all’arrabbiata is also a popular home-cooked meal, the kind of thing your nonna throws together in 20 minutes on a Monday evening. If you’re lucky enough to befriend a few locals, perhaps you’ll also be lucky enough to be invited to supper – they’ll supply the pasta, you bring the vino. ● by Emily Matchar

Tasting notes

OriginsItalians have been cooking

pasta for nearly a millennium. It is likely that it was brought to

Sicily by Arab traders (not, as popular legend has it, imported by Marco Polo from China!), and since then an unknown number

of pasta recipes have been developed. Pasta all’arrabbiata

is one that is especially associated with the lusty, earthy cuisine of Rome, though you can find it on menus and in domestic

cucinas nationwide.

Literally translating as ‘angry pasta’, pasta all’arrabbiata is all hot and bothered because of its bright-red sauce,

a spicy mix of tomatoes, garlic and hot chilli flakes.

Pasta all’ArrabbiataI TA LY

BORI

S-B

© S

HU

TTER

STO

CK,

SVA

RIO

PHO

TO ©

GET

TY IM

AGES

17

124 125

D I S H E S

You’ll need1 medium onion, peeled and

chopped2 cloves of garlic, peeled and

minced¼ cup (60mL) olive oil400g (14oz) tinned tomatoes,

drained½ tsp red chilli flakes500g (1lb) dry pasta (penne or

spaghetti)Salt to taste100g (3½oz) pecorino cheese,

grated

Method1 Over medium heat, saute the onion and garlic in half of the oil until golden.

2 Add the tomatoes and chilli and bring to a simmer.

3 Meanwhile, cook the pasta until it is al dente, then drain.

4 Stir the remaining oil into the tomato mixture, season with salt to taste and pour over the pasta.

5 Serve with freshly grated cheese.

SERVES 4

Look for pasta all’arrabbiata in Rome’s neighbourhood trattoria, where rustic dishes are accompanied by a carafe or two of house Chianti. The beauty of the dish is in its simplicity: al-dente pasta in a light, bright sauce of garlicky tomatoes, studded with tongue-numbing dried red chilli flakes. A hearty plateful will keep you full for hours. Pasta all’arrabbiata is also a popular home-cooked meal, the kind of thing your nonna throws together in 20 minutes on a Monday evening. If you’re lucky enough to befriend a few locals, perhaps you’ll also be lucky enough to be invited to supper – they’ll supply the pasta, you bring the vino. ● by Emily Matchar

Tasting notes

OriginsItalians have been cooking

pasta for nearly a millennium. It is likely that it was brought to

Sicily by Arab traders (not, as popular legend has it, imported by Marco Polo from China!), and since then an unknown number

of pasta recipes have been developed. Pasta all’arrabbiata

is one that is especially associated with the lusty, earthy cuisine of Rome, though you can find it on menus and in domestic

cucinas nationwide.

Literally translating as ‘angry pasta’, pasta all’arrabbiata is all hot and bothered because of its bright-red sauce,

a spicy mix of tomatoes, garlic and hot chilli flakes.

Pasta all’ArrabbiataI TA LY

BORI

S-B

© S

HU

TTER

STO

CK,

SVA

RIO

PHO

TO ©

GET

TY IM

AGES

124 125

D I S H E S

You’ll need1 medium onion, peeled and

chopped2 cloves of garlic, peeled and

minced¼ cup (60mL) olive oil400g (14oz) tinned tomatoes,

drained½ tsp red chilli flakes500g (1lb) dry pasta (penne or

spaghetti)Salt to taste100g (3½oz) pecorino cheese,

grated

Method1 Over medium heat, saute the onion and garlic in half of the oil until golden.

2 Add the tomatoes and chilli and bring to a simmer.

3 Meanwhile, cook the pasta until it is al dente, then drain.

4 Stir the remaining oil into the tomato mixture, season with salt to taste and pour over the pasta.

5 Serve with freshly grated cheese.

SERVES 4

Look for pasta all’arrabbiata in Rome’s neighbourhood trattoria, where rustic dishes are accompanied by a carafe or two of house Chianti. The beauty of the dish is in its simplicity: al-dente pasta in a light, bright sauce of garlicky tomatoes, studded with tongue-numbing dried red chilli flakes. A hearty plateful will keep you full for hours. Pasta all’arrabbiata is also a popular home-cooked meal, the kind of thing your nonna throws together in 20 minutes on a Monday evening. If you’re lucky enough to befriend a few locals, perhaps you’ll also be lucky enough to be invited to supper – they’ll supply the pasta, you bring the vino. ● by Emily Matchar

Tasting notes

OriginsItalians have been cooking

pasta for nearly a millennium. It is likely that it was brought to

Sicily by Arab traders (not, as popular legend has it, imported by Marco Polo from China!), and since then an unknown number

of pasta recipes have been developed. Pasta all’arrabbiata

is one that is especially associated with the lusty, earthy cuisine of Rome, though you can find it on menus and in domestic

cucinas nationwide.

Literally translating as ‘angry pasta’, pasta all’arrabbiata is all hot and bothered because of its bright-red sauce,

a spicy mix of tomatoes, garlic and hot chilli flakes.

Pasta all’ArrabbiataI TA LY

BORI

S-B

© S

HU

TTER

STO

CK,

SVA

RIO

PHO

TO ©

GET

TY IM

AGES

18

147

R I C E , PA S TA & N O O D L E S

This celebrated Venetian dish traditionally uses locally grown rice and fresh peas – and not much else. It’s a soothing, salty-sweet bowl perfect for

midweek meals – just don’t ask whether it’s soup or risotto.

Method1 Warm the chicken stock in a stockpot and add the rinsed pea pods. Simmer for 10–15 minutes to allow pea flavour to infuse.

2 Heat half the butter in a large saucepan. Add the onion and pancetta and cook until the onion starts to colour, about 10 minutes.

3 Add the peas, half the parsley and a ladle of hot stock. Bring to the boil then add the rice. Stir well.

Risi e bisi

4 Add the rest of the broth and cook over medium-low heat, stirring gently from time to time to stop it sticking.

5 When the rice is al dente, stir in the parmesan and remaining butter and parsley, then season to taste with sea salt and freshly ground black pepper. Divide among four bowls and serve immediately, with extra parmesan on the side.

It can be a challenge to eat well in Venice. Our tip: avoid the tourist restaurants filling the piazzi and seek out backstreet bacari (wine bars). Often small and unassuming, these casual, usually cheap spots are where you’ll find local dishes done well, eaten alongside real-life Venetians. Just don’t get into an argument over the perfect consistency of risi e bisi – it's a question on which even the experts are divided. Is it a soup, requiring a spoon to eat, or a fork-necessitating risotto? Let the last word be all’onda, ‘like a wave’, the consistency benchmark for northern Italian rice dishes. Either way, the saltiness of pancetta against the bursts of chlorophyll sweetness from fresh peas, held in balance by creamy, buttery rice, is a humble revelation. ● by Janine Eberle

Tasting notes

SERVES 4

V E N I C E , I TA LYYou’ll need4½ cups chicken stock900g (2lb) green peas in the

pod, podded, pods reserved40g (1½oz) butter1 onion, peeled and finely

chopped200g (7oz) pancetta, cut into

batons½ cup chopped flat leaf

parsley1½ cups risotto rice,

preferably Vialone Nano½ cup grated parmesan, plus

extra, to serve salt and pepper, to taste

OriginsThis dish’s impressive pedigree dates to the Venetian Republic,

when it was prepared on 25 April to celebrate the feast day of the city’s patron saint, Mark,

and served with much ceremony to the Doge. This tradition

marked the appearance of the first peas to the Rialto market, and thus the arrival of spring.

Purists insist on using peas from Chioggia, at the southern

entrance to the lagoon of Venice, and Vialone Nano rice grown on the Veronese plains.

© W

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147

R I C E , PA S TA & N O O D L E S

This celebrated Venetian dish traditionally uses locally grown rice and fresh peas – and not much else. It’s a soothing, salty-sweet bowl perfect for

midweek meals – just don’t ask whether it’s soup or risotto.

Method1 Warm the chicken stock in a stockpot and add the rinsed pea pods. Simmer for 10–15 minutes to allow pea flavour to infuse.

2 Heat half the butter in a large saucepan. Add the onion and pancetta and cook until the onion starts to colour, about 10 minutes.

3 Add the peas, half the parsley and a ladle of hot stock. Bring to the boil then add the rice. Stir well.

Risi e bisi

4 Add the rest of the broth and cook over medium-low heat, stirring gently from time to time to stop it sticking.

5 When the rice is al dente, stir in the parmesan and remaining butter and parsley, then season to taste with sea salt and freshly ground black pepper. Divide among four bowls and serve immediately, with extra parmesan on the side.

It can be a challenge to eat well in Venice. Our tip: avoid the tourist restaurants filling the piazzi and seek out backstreet bacari (wine bars). Often small and unassuming, these casual, usually cheap spots are where you’ll find local dishes done well, eaten alongside real-life Venetians. Just don’t get into an argument over the perfect consistency of risi e bisi – it's a question on which even the experts are divided. Is it a soup, requiring a spoon to eat, or a fork-necessitating risotto? Let the last word be all’onda, ‘like a wave’, the consistency benchmark for northern Italian rice dishes. Either way, the saltiness of pancetta against the bursts of chlorophyll sweetness from fresh peas, held in balance by creamy, buttery rice, is a humble revelation. ● by Janine Eberle

Tasting notes

SERVES 4

V E N I C E , I TA LYYou’ll need4½ cups chicken stock900g (2lb) green peas in the

pod, podded, pods reserved40g (1½oz) butter1 onion, peeled and finely

chopped200g (7oz) pancetta, cut into

batons½ cup chopped flat leaf

parsley1½ cups risotto rice,

preferably Vialone Nano½ cup grated parmesan, plus

extra, to serve salt and pepper, to taste

OriginsThis dish’s impressive pedigree dates to the Venetian Republic,

when it was prepared on 25 April to celebrate the feast day of the city’s patron saint, Mark,

and served with much ceremony to the Doge. This tradition

marked the appearance of the first peas to the Rialto market, and thus the arrival of spring.

Purists insist on using peas from Chioggia, at the southern

entrance to the lagoon of Venice, and Vialone Nano rice grown on the Veronese plains.

© W

ILLI

AM S

HAW

/ G

ETTY

IMAG

ES, ©

JU

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147

R I C E , PA S TA & N O O D L E S

This celebrated Venetian dish traditionally uses locally grown rice and fresh peas – and not much else. It’s a soothing, salty-sweet bowl perfect for

midweek meals – just don’t ask whether it’s soup or risotto.

Method1 Warm the chicken stock in a stockpot and add the rinsed pea pods. Simmer for 10–15 minutes to allow pea flavour to infuse.

2 Heat half the butter in a large saucepan. Add the onion and pancetta and cook until the onion starts to colour, about 10 minutes.

3 Add the peas, half the parsley and a ladle of hot stock. Bring to the boil then add the rice. Stir well.

Risi e bisi

4 Add the rest of the broth and cook over medium-low heat, stirring gently from time to time to stop it sticking.

5 When the rice is al dente, stir in the parmesan and remaining butter and parsley, then season to taste with sea salt and freshly ground black pepper. Divide among four bowls and serve immediately, with extra parmesan on the side.

It can be a challenge to eat well in Venice. Our tip: avoid the tourist restaurants filling the piazzi and seek out backstreet bacari (wine bars). Often small and unassuming, these casual, usually cheap spots are where you’ll find local dishes done well, eaten alongside real-life Venetians. Just don’t get into an argument over the perfect consistency of risi e bisi – it's a question on which even the experts are divided. Is it a soup, requiring a spoon to eat, or a fork-necessitating risotto? Let the last word be all’onda, ‘like a wave’, the consistency benchmark for northern Italian rice dishes. Either way, the saltiness of pancetta against the bursts of chlorophyll sweetness from fresh peas, held in balance by creamy, buttery rice, is a humble revelation. ● by Janine Eberle

Tasting notes

SERVES 4

V E N I C E , I TA LYYou’ll need4½ cups chicken stock900g (2lb) green peas in the

pod, podded, pods reserved40g (1½oz) butter1 onion, peeled and finely

chopped200g (7oz) pancetta, cut into

batons½ cup chopped flat leaf

parsley1½ cups risotto rice,

preferably Vialone Nano½ cup grated parmesan, plus

extra, to serve salt and pepper, to taste

OriginsThis dish’s impressive pedigree dates to the Venetian Republic,

when it was prepared on 25 April to celebrate the feast day of the city’s patron saint, Mark,

and served with much ceremony to the Doge. This tradition

marked the appearance of the first peas to the Rialto market, and thus the arrival of spring.

Purists insist on using peas from Chioggia, at the southern

entrance to the lagoon of Venice, and Vialone Nano rice grown on the Veronese plains.

© W

ILLI

AM S

HAW

/ G

ETTY

IMAG

ES, ©

JU

STIN

FO

ULK

ES /

LO

NEL

Y PL

ANET

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79

D I S H E S

No social function is complete without jollof rice, the poster food for West Africa, a one-pot meal of chilli-spiked rice with tomatoes, onion and a hodge-podge of meat or vegetables.

You’ll need1 tbs olive or vegetable oil1 large onion, peeled and

finely diced6 large tomatoes, skinned and

diced1 red pepper, finely chopped1 Scotch bonnet chilli, finely

chopped1 clove garlic, peeled and

finely chopped1 tsp curry powder2 tbs tomato pureeSalt and freshly ground black

pepper¼ tsp cayenne pepper or chilli

powder225g (8oz) long-grain or

basmati rice1 vegetable or chicken stock

cube2 cups (500mL) boiling water

Method1 Heat the oil in a large pan and cook the onion over a gentle heat until soft.

2 Stir in the tomatoes, red pepper, Scotch bonnet chilli, garlic, curry powder and tomato puree, then season with salt, freshly ground black pepper and the cayenne pepper or chilli powder. Fry for 15 minutes or until you have a thick pulp.

3 Add the rice and fry in the tomato mixture for 1–2 minutes until well coated.

Jollof Rice

4 Dissolve the stock cube in the water and add the stock to the pan.

5 Bring to the boil then turn to a low heat and simmer, covered, for 20–30 minutes until all the stock is absorbed and the rice is cooked al dente.

6 Serve with fried plantains or alongside grilled meat or fish. To get the right texture, make sure to use long-grain, preferably basmati rice, and don’t overdo it on the liquid or you’ll end up with a pile of mush.

Good jollof rice isn’t going to make you cry chilli-induced tears. It’s much more subtle than that – a gentle burn of tomatoes, onions, hot pepper and al-dente rice that builds up slowly enough to warm the taste buds without blowing your head off with intense heat. The best jollof is cooked outdoors in vast iron cauldrons over wood fires, infusing the rice with a delicate smokiness and leaving crunchy scrapings at the bottom of the pan. Eat it in a street-side ‘chop bar’ (local cafe, often in a shack) to add to the authenticity. Come late morning for lunch or dusk before the evening rush, when the food is fresh, the company warm and the radio blaring. ● by Nana Luckham

Tasting notes

OriginsRumour has it that jollof rice

was first cooked up by members of the Wolof tribe in Senegal (Wolof/jollof, get it?), whose empire covered wide swathes

of western Africa from the 14th through to the 19th centuries. In some areas, including Gambia,

jollof rice is known as benachin, which translates as ‘one pot’.

Whether you add okra, plantain or fish comes down to fiercely

held regional preferences. Whatever, the colour remains

the same: a joyful bright umber.

W E S T A F R I C A

SERVES 2

CH

RIST

IAN

ASL

UN

D; A

RIAD

NE

VAN

ZAN

DBE

RGEN

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ETTY

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79

D I S H E S

No social function is complete without jollof rice, the poster food for West Africa, a one-pot meal of chilli-spiked rice with tomatoes, onion and a hodge-podge of meat or vegetables.

You’ll need1 tbs olive or vegetable oil1 large onion, peeled and

finely diced6 large tomatoes, skinned and

diced1 red pepper, finely chopped1 Scotch bonnet chilli, finely

chopped1 clove garlic, peeled and

finely chopped1 tsp curry powder2 tbs tomato pureeSalt and freshly ground black

pepper¼ tsp cayenne pepper or chilli

powder225g (8oz) long-grain or

basmati rice1 vegetable or chicken stock

cube2 cups (500mL) boiling water

Method1 Heat the oil in a large pan and cook the onion over a gentle heat until soft.

2 Stir in the tomatoes, red pepper, Scotch bonnet chilli, garlic, curry powder and tomato puree, then season with salt, freshly ground black pepper and the cayenne pepper or chilli powder. Fry for 15 minutes or until you have a thick pulp.

3 Add the rice and fry in the tomato mixture for 1–2 minutes until well coated.

Jollof Rice

4 Dissolve the stock cube in the water and add the stock to the pan.

5 Bring to the boil then turn to a low heat and simmer, covered, for 20–30 minutes until all the stock is absorbed and the rice is cooked al dente.

6 Serve with fried plantains or alongside grilled meat or fish. To get the right texture, make sure to use long-grain, preferably basmati rice, and don’t overdo it on the liquid or you’ll end up with a pile of mush.

Good jollof rice isn’t going to make you cry chilli-induced tears. It’s much more subtle than that – a gentle burn of tomatoes, onions, hot pepper and al-dente rice that builds up slowly enough to warm the taste buds without blowing your head off with intense heat. The best jollof is cooked outdoors in vast iron cauldrons over wood fires, infusing the rice with a delicate smokiness and leaving crunchy scrapings at the bottom of the pan. Eat it in a street-side ‘chop bar’ (local cafe, often in a shack) to add to the authenticity. Come late morning for lunch or dusk before the evening rush, when the food is fresh, the company warm and the radio blaring. ● by Nana Luckham

Tasting notes

OriginsRumour has it that jollof rice

was first cooked up by members of the Wolof tribe in Senegal (Wolof/jollof, get it?), whose empire covered wide swathes

of western Africa from the 14th through to the 19th centuries. In some areas, including Gambia,

jollof rice is known as benachin, which translates as ‘one pot’.

Whether you add okra, plantain or fish comes down to fiercely

held regional preferences. Whatever, the colour remains

the same: a joyful bright umber.

W E S T A F R I C A

SERVES 2

CH

RIST

IAN

ASL

UN

D; A

RIAD

NE

VAN

ZAN

DBE

RGEN

© G

ETTY

IMAG

ES

21

79

D I S H E S

No social function is complete without jollof rice, the poster food for West Africa, a one-pot meal of chilli-spiked rice with tomatoes, onion and a hodge-podge of meat or vegetables.

You’ll need1 tbs olive or vegetable oil1 large onion, peeled and

finely diced6 large tomatoes, skinned and

diced1 red pepper, finely chopped1 Scotch bonnet chilli, finely

chopped1 clove garlic, peeled and

finely chopped1 tsp curry powder2 tbs tomato pureeSalt and freshly ground black

pepper¼ tsp cayenne pepper or chilli

powder225g (8oz) long-grain or

basmati rice1 vegetable or chicken stock

cube2 cups (500mL) boiling water

Method1 Heat the oil in a large pan and cook the onion over a gentle heat until soft.

2 Stir in the tomatoes, red pepper, Scotch bonnet chilli, garlic, curry powder and tomato puree, then season with salt, freshly ground black pepper and the cayenne pepper or chilli powder. Fry for 15 minutes or until you have a thick pulp.

3 Add the rice and fry in the tomato mixture for 1–2 minutes until well coated.

Jollof Rice

4 Dissolve the stock cube in the water and add the stock to the pan.

5 Bring to the boil then turn to a low heat and simmer, covered, for 20–30 minutes until all the stock is absorbed and the rice is cooked al dente.

6 Serve with fried plantains or alongside grilled meat or fish. To get the right texture, make sure to use long-grain, preferably basmati rice, and don’t overdo it on the liquid or you’ll end up with a pile of mush.

Good jollof rice isn’t going to make you cry chilli-induced tears. It’s much more subtle than that – a gentle burn of tomatoes, onions, hot pepper and al-dente rice that builds up slowly enough to warm the taste buds without blowing your head off with intense heat. The best jollof is cooked outdoors in vast iron cauldrons over wood fires, infusing the rice with a delicate smokiness and leaving crunchy scrapings at the bottom of the pan. Eat it in a street-side ‘chop bar’ (local cafe, often in a shack) to add to the authenticity. Come late morning for lunch or dusk before the evening rush, when the food is fresh, the company warm and the radio blaring. ● by Nana Luckham

Tasting notes

OriginsRumour has it that jollof rice

was first cooked up by members of the Wolof tribe in Senegal (Wolof/jollof, get it?), whose empire covered wide swathes

of western Africa from the 14th through to the 19th centuries. In some areas, including Gambia,

jollof rice is known as benachin, which translates as ‘one pot’.

Whether you add okra, plantain or fish comes down to fiercely

held regional preferences. Whatever, the colour remains

the same: a joyful bright umber.

W E S T A F R I C A

SERVES 2

CH

RIST

IAN

ASL

UN

D; A

RIAD

NE

VAN

ZAN

DBE

RGEN

© G

ETTY

IMAG

ES

22

49

D I S H E S

To enchilar means to put chilli on something, which is precisely what you do with this dish of tortillas stuffed with

chicken, beef, pork or eggs and slathered in chilli salsa.

You’ll need10 tomatillos, husked3–4 serrano chillies or 2–3

jalapeños2–3 sprigs of fresh coriander

(cilantro)1 small onion, peeled and cut

in chunks1 clove of garlic, peeled2 tbs canola oil2 cups (500mL) chicken or

vegetable stockSalt2 tbs canola oil4 corn tortillas1 large chicken breast, cooked

and shredded¼ cup (60mL) thick cream or

sour cream½ cup (125mL) queso añejo or

mild parmesan1-2 onions, peeled and sliced

into rings

Method1 Boil the tomatillos and chillies in salted water for 10 minutes. Drain.

2 Puree the soaked tomatillos and chillies, coriander, onion and garlic to make a salsa. This should make around 2½ cups (625mL) of tomatillo sauce.

3 Heat 1 tbs oil in a frying pan over a medium-high heat. Pour in the salsa and stir for 5 minutes; it will get darker and thicker.

4 Add the chicken or vegetable stock and salt to taste, reduce the heat and simmer for 10 minutes. Keep warm.

Enchiladas

5 Heat the remaining oil in a small frying pan and fry the tortillas quickly. You want to soften the tortillas but don’t let them get too crispy. Drain on paper towels.

6 Pour a couple of tablespoons of the salsa on to a plate. Lay a tortilla over it and put some of the shredded chicken in the centre. Roll up. Repeat with 3 more tortillas.

7 Cover the enchiladas with salsa.

8 Sprinkle the enchiladas with cheese, a dollop of cream and onion and serve.

Enchiladas verdes (green enchiladas) are perhaps the most widely available enchiladas in Mexico. Often eaten for dinner at unpretentious restaurants, it’s a seemingly simple dish that hides its complex blend of flavours and textures. Like most enchiladas, half the fun comes from the salsa and this one, made of tangy tomatillos, (a light-green berry), serrano or jalapeño chillies and a sprig of coriander (cilantro), has potency and a hint of sweetness. The tortillas are filled with poached shredded chicken and topped with sliced onions and sharp Mexican cheese (such as queso añejo) so that every bite offers six layers of greatness: tangy, spicy, a bit sweet, crunchy (from the onions and the tortillas), sharp (from the cheese) and juicy chicken. ● by Mauricio Velázquez de León

Tasting notes

SERVES 2

M E X I C O & S O U T H W E S T E R N U S A

OriginsDipping lightly fried corn tortillas

in salsa, or pouring salsa over them, may have been a culinary accident in pre-Hispanic Mexico

(that is, before the arrival of Spanish conquistadores), or perhaps a genius move by

hungry tribesmen. In any case, the domestic cultivation of maize or corn thousands of

years ago allowed the creation of tortillas, and it is likely that somebody has been

making some kind of enchilada ever since. D

ANIE

LLE

LEAV

ELL

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IN F

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LKES

© L

ON

ELY

PLAN

ET IM

AGES

79

D I S H E S

No social function is complete without jollof rice, the poster food for West Africa, a one-pot meal of chilli-spiked rice with tomatoes, onion and a hodge-podge of meat or vegetables.

You’ll need1 tbs olive or vegetable oil1 large onion, peeled and

finely diced6 large tomatoes, skinned and

diced1 red pepper, finely chopped1 Scotch bonnet chilli, finely

chopped1 clove garlic, peeled and

finely chopped1 tsp curry powder2 tbs tomato pureeSalt and freshly ground black

pepper¼ tsp cayenne pepper or chilli

powder225g (8oz) long-grain or

basmati rice1 vegetable or chicken stock

cube2 cups (500mL) boiling water

Method1 Heat the oil in a large pan and cook the onion over a gentle heat until soft.

2 Stir in the tomatoes, red pepper, Scotch bonnet chilli, garlic, curry powder and tomato puree, then season with salt, freshly ground black pepper and the cayenne pepper or chilli powder. Fry for 15 minutes or until you have a thick pulp.

3 Add the rice and fry in the tomato mixture for 1–2 minutes until well coated.

Jollof Rice

4 Dissolve the stock cube in the water and add the stock to the pan.

5 Bring to the boil then turn to a low heat and simmer, covered, for 20–30 minutes until all the stock is absorbed and the rice is cooked al dente.

6 Serve with fried plantains or alongside grilled meat or fish. To get the right texture, make sure to use long-grain, preferably basmati rice, and don’t overdo it on the liquid or you’ll end up with a pile of mush.

Good jollof rice isn’t going to make you cry chilli-induced tears. It’s much more subtle than that – a gentle burn of tomatoes, onions, hot pepper and al-dente rice that builds up slowly enough to warm the taste buds without blowing your head off with intense heat. The best jollof is cooked outdoors in vast iron cauldrons over wood fires, infusing the rice with a delicate smokiness and leaving crunchy scrapings at the bottom of the pan. Eat it in a street-side ‘chop bar’ (local cafe, often in a shack) to add to the authenticity. Come late morning for lunch or dusk before the evening rush, when the food is fresh, the company warm and the radio blaring. ● by Nana Luckham

Tasting notes

OriginsRumour has it that jollof rice

was first cooked up by members of the Wolof tribe in Senegal (Wolof/jollof, get it?), whose empire covered wide swathes

of western Africa from the 14th through to the 19th centuries. In some areas, including Gambia,

jollof rice is known as benachin, which translates as ‘one pot’.

Whether you add okra, plantain or fish comes down to fiercely

held regional preferences. Whatever, the colour remains

the same: a joyful bright umber.

W E S T A F R I C A

SERVES 2

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D I S H E S

To enchilar means to put chilli on something, which is precisely what you do with this dish of tortillas stuffed with

chicken, beef, pork or eggs and slathered in chilli salsa.

You’ll need10 tomatillos, husked3–4 serrano chillies or 2–3

jalapeños2–3 sprigs of fresh coriander

(cilantro)1 small onion, peeled and cut

in chunks1 clove of garlic, peeled2 tbs canola oil2 cups (500mL) chicken or

vegetable stockSalt2 tbs canola oil4 corn tortillas1 large chicken breast, cooked

and shredded¼ cup (60mL) thick cream or

sour cream½ cup (125mL) queso añejo or

mild parmesan1-2 onions, peeled and sliced

into rings

Method1 Boil the tomatillos and chillies in salted water for 10 minutes. Drain.

2 Puree the soaked tomatillos and chillies, coriander, onion and garlic to make a salsa. This should make around 2½ cups (625mL) of tomatillo sauce.

3 Heat 1 tbs oil in a frying pan over a medium-high heat. Pour in the salsa and stir for 5 minutes; it will get darker and thicker.

4 Add the chicken or vegetable stock and salt to taste, reduce the heat and simmer for 10 minutes. Keep warm.

Enchiladas

5 Heat the remaining oil in a small frying pan and fry the tortillas quickly. You want to soften the tortillas but don’t let them get too crispy. Drain on paper towels.

6 Pour a couple of tablespoons of the salsa on to a plate. Lay a tortilla over it and put some of the shredded chicken in the centre. Roll up. Repeat with 3 more tortillas.

7 Cover the enchiladas with salsa.

8 Sprinkle the enchiladas with cheese, a dollop of cream and onion and serve.

Enchiladas verdes (green enchiladas) are perhaps the most widely available enchiladas in Mexico. Often eaten for dinner at unpretentious restaurants, it’s a seemingly simple dish that hides its complex blend of flavours and textures. Like most enchiladas, half the fun comes from the salsa and this one, made of tangy tomatillos, (a light-green berry), serrano or jalapeño chillies and a sprig of coriander (cilantro), has potency and a hint of sweetness. The tortillas are filled with poached shredded chicken and topped with sliced onions and sharp Mexican cheese (such as queso añejo) so that every bite offers six layers of greatness: tangy, spicy, a bit sweet, crunchy (from the onions and the tortillas), sharp (from the cheese) and juicy chicken. ● by Mauricio Velázquez de León

Tasting notes

SERVES 2

M E X I C O & S O U T H W E S T E R N U S A

OriginsDipping lightly fried corn tortillas

in salsa, or pouring salsa over them, may have been a culinary accident in pre-Hispanic Mexico

(that is, before the arrival of Spanish conquistadores), or perhaps a genius move by

hungry tribesmen. In any case, the domestic cultivation of maize or corn thousands of

years ago allowed the creation of tortillas, and it is likely that somebody has been

making some kind of enchilada ever since. D

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AROUND THE WORLD IN 80 FOOD TRUCKS

How to make itSERVES 4

Ingredients8 boneless, skinless chicken thighspinch of sea saltflatbread wraps, to servehummus, to servefresh lettuce, to serve

For the marinade:2 tsp ground turmeric1 tsp ground cumin1 tsp ground coriander1 tsp cracked black pepper1 tsp sumac4 garlic cloves, crushed2 tbs natural yoghurt1 tbs olive oil

For the onions:3 red onions3 tbs pomegranate molasses

Method1. Combine all the marinade ingredients in a large bowl, add the chicken thighs and turn to coat. Cover and leave to marinate for at least 2 hours, but ideally overnight.

2. Cut the onions into wedges.

Fry on a medium-high heat in a heavy pan for 10 minutes or until golden brown, then add the pomegranate molasses, cover and turn the heat down low. Cook for a further 15 minutes until soft, sticky and sweet.

3. Meanwhile, set your grill to its highest setting (or even better, light the barbecue!). Season the chicken with salt and grill for 12–15 minutes, until golden and cooked through.

4. Let the chicken rest for 5 minutes, then carve into bite-sized pieces and mix with the onions and the resting juices.

5. Serve with flatbread wraps, hummus and fresh lettuce and let guests compile their own wraps.

Follow them on Instagram: @laffastreetfood Facebook: www.facebook.com/laffastreetfood

Laffa started out life in 2015 when friends Gabriel and Ben quit their jobs and began food trucking in an old converted horsebox.

Laffa's zingy wraps are a hit in London, where their two bright-blue vans roam between Flat Iron Square, the Street Feast night markets and summer festivals. Food is inspired by travels in Israel and Palestine and the smoky charcoal grills, spices and fresh-and-herby produce found on the streets of Tel Aviv and Jerusalem. Dishes feature a combo of grilled marinated meats, salads, slaw, sweet potato, aubergine and halloumi, all bundled up in a hot laffa, or flatbread, and drizzled with piquant sauces. Their most popular dish, Jerusalem Spiced Chicken, is a take on the mixed grills of Israel, and consists of chicken thighs cooked over coals and seasoned with onion and citrusy spices. It works brilliantly at a barbecue with salads, hummus and flatbread.

JERUSALEM SPICED CHICKENwith onions in pomegranate molassesLAFFA, LONDON, UK

‘We’re inspired by trips we’ve made to the Middle East – we love discovering new

flavours, bringing them back to London and putting our

own twist on them.’ Gabriel Langford, co-owner

© D

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3332

AROUND THE WORLD IN 80 FOOD TRUCKS

How to make itSERVES 4

Ingredients8 boneless, skinless chicken thighspinch of sea saltflatbread wraps, to servehummus, to servefresh lettuce, to serve

For the marinade:2 tsp ground turmeric1 tsp ground cumin1 tsp ground coriander1 tsp cracked black pepper1 tsp sumac4 garlic cloves, crushed2 tbs natural yoghurt1 tbs olive oil

For the onions:3 red onions3 tbs pomegranate molasses

Method1. Combine all the marinade ingredients in a large bowl, add the chicken thighs and turn to coat. Cover and leave to marinate for at least 2 hours, but ideally overnight.

2. Cut the onions into wedges.

Fry on a medium-high heat in a heavy pan for 10 minutes or until golden brown, then add the pomegranate molasses, cover and turn the heat down low. Cook for a further 15 minutes until soft, sticky and sweet.

3. Meanwhile, set your grill to its highest setting (or even better, light the barbecue!). Season the chicken with salt and grill for 12–15 minutes, until golden and cooked through.

4. Let the chicken rest for 5 minutes, then carve into bite-sized pieces and mix with the onions and the resting juices.

5. Serve with flatbread wraps, hummus and fresh lettuce and let guests compile their own wraps.

Follow them on Instagram: @laffastreetfood Facebook: www.facebook.com/laffastreetfood

Laffa started out life in 2015 when friends Gabriel and Ben quit their jobs and began food trucking in an old converted horsebox.

Laffa's zingy wraps are a hit in London, where their two bright-blue vans roam between Flat Iron Square, the Street Feast night markets and summer festivals. Food is inspired by travels in Israel and Palestine and the smoky charcoal grills, spices and fresh-and-herby produce found on the streets of Tel Aviv and Jerusalem. Dishes feature a combo of grilled marinated meats, salads, slaw, sweet potato, aubergine and halloumi, all bundled up in a hot laffa, or flatbread, and drizzled with piquant sauces. Their most popular dish, Jerusalem Spiced Chicken, is a take on the mixed grills of Israel, and consists of chicken thighs cooked over coals and seasoned with onion and citrusy spices. It works brilliantly at a barbecue with salads, hummus and flatbread.

JERUSALEM SPICED CHICKENwith onions in pomegranate molassesLAFFA, LONDON, UK

‘We’re inspired by trips we’ve made to the Middle East – we love discovering new

flavours, bringing them back to London and putting our

own twist on them.’ Gabriel Langford, co-owner

© D

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V E G E TA B L E S

Served cold, the roasted sweet potatoes have the most wonderful caramelised sweetness, which is balanced by the sour notes of the chopped parsley and yoghurt dressing. These flavours are then complemented by the dish’s Middle Eastern influences: cumin and cinnamon. The textures are just as diverse, from the softness of the sweet potato to the hard pomegranate seeds, which pop in your mouth. The wonderful aromas of the spices send you on an instant journey to faraway lands. ● By Natasha Corrett. Recipe from Honestly Healthy in a Hurry.

Tasting notes

You’ll needFor salad2 large (550g) sweet

potatoes, unpeeledDrizzle of sunflower oilpinch of salt10g parsley, choppedpomegranate seeds, to

garnish

For dressing½ tsp ground cinnamon1 tsp ground cumin¼ tsp Himalayan pink salt250g goat’s or sheep’s milk

yoghurt

Method1 Preheat the oven to 180˚C (350˚F)

2 Quarter the unpeeled sweet potatoes lengthways.

3 Put the sweet potatoes on baking tray and drizzle with sunflower oil, adding a pinch of salt. Roast for 25-40 minutes, until soft. Remove from the oven and leave to cool.

4 Make the dressing by mixing the cinnamon, cumin, salt and yoghurt together.

5 Arrange the cooled sweet potato on a platter, pour the dressing over it and sprinkle with the chopped parsley.

6 Serve with a salad or as a side dish, garnished with the pomegranate seeds.

SERVES 2-4

With its spicy soul in the Middle East, and its heart in rooted in the West, this simple sweet potato and

pomegranate salad really punches with worldly favour.

Middle Eastern Potato Salad

E N G L A N D

OriginsI love that in the Middle East they put so many herbs and

spices in their food, so I wanted to recreate the same sort of flavours with this salad. I was also really inspired by Persian

chef and author Sabrina Ghayour – she encouraged

me to use various spices in my cooking, and this led to me

including cinnamon and cumin in the yoghurt dressing, which

simply transformed the dish. It’s my Middle Eastern take on the

traditional potato salad. © L

ISA

LIN

DER

137

V E G E TA B L E S

Served cold, the roasted sweet potatoes have the most wonderful caramelised sweetness, which is balanced by the sour notes of the chopped parsley and yoghurt dressing. These flavours are then complemented by the dish’s Middle Eastern influences: cumin and cinnamon. The textures are just as diverse, from the softness of the sweet potato to the hard pomegranate seeds, which pop in your mouth. The wonderful aromas of the spices send you on an instant journey to faraway lands. ● By Natasha Corrett. Recipe from Honestly Healthy in a Hurry.

Tasting notes

You’ll needFor salad2 large (550g) sweet

potatoes, unpeeledDrizzle of sunflower oilpinch of salt10g parsley, choppedpomegranate seeds, to

garnish

For dressing½ tsp ground cinnamon1 tsp ground cumin¼ tsp Himalayan pink salt250g goat’s or sheep’s milk

yoghurt

Method1 Preheat the oven to 180˚C (350˚F)

2 Quarter the unpeeled sweet potatoes lengthways.

3 Put the sweet potatoes on baking tray and drizzle with sunflower oil, adding a pinch of salt. Roast for 25-40 minutes, until soft. Remove from the oven and leave to cool.

4 Make the dressing by mixing the cinnamon, cumin, salt and yoghurt together.

5 Arrange the cooled sweet potato on a platter, pour the dressing over it and sprinkle with the chopped parsley.

6 Serve with a salad or as a side dish, garnished with the pomegranate seeds.

SERVES 2-4

With its spicy soul in the Middle East, and its heart in rooted in the West, this simple sweet potato and

pomegranate salad really punches with worldly favour.

Middle Eastern Potato Salad

E N G L A N D

OriginsI love that in the Middle East they put so many herbs and

spices in their food, so I wanted to recreate the same sort of flavours with this salad. I was also really inspired by Persian

chef and author Sabrina Ghayour – she encouraged

me to use various spices in my cooking, and this led to me

including cinnamon and cumin in the yoghurt dressing, which

simply transformed the dish. It’s my Middle Eastern take on the

traditional potato salad. © L

ISA

LIN

DER

27

137

V E G E TA B L E S

Served cold, the roasted sweet potatoes have the most wonderful caramelised sweetness, which is balanced by the sour notes of the chopped parsley and yoghurt dressing. These flavours are then complemented by the dish’s Middle Eastern influences: cumin and cinnamon. The textures are just as diverse, from the softness of the sweet potato to the hard pomegranate seeds, which pop in your mouth. The wonderful aromas of the spices send you on an instant journey to faraway lands. ● By Natasha Corrett. Recipe from Honestly Healthy in a Hurry.

Tasting notes

You’ll needFor salad2 large (550g) sweet

potatoes, unpeeledDrizzle of sunflower oilpinch of salt10g parsley, choppedpomegranate seeds, to

garnish

For dressing½ tsp ground cinnamon1 tsp ground cumin¼ tsp Himalayan pink salt250g goat’s or sheep’s milk

yoghurt

Method1 Preheat the oven to 180˚C (350˚F)

2 Quarter the unpeeled sweet potatoes lengthways.

3 Put the sweet potatoes on baking tray and drizzle with sunflower oil, adding a pinch of salt. Roast for 25-40 minutes, until soft. Remove from the oven and leave to cool.

4 Make the dressing by mixing the cinnamon, cumin, salt and yoghurt together.

5 Arrange the cooled sweet potato on a platter, pour the dressing over it and sprinkle with the chopped parsley.

6 Serve with a salad or as a side dish, garnished with the pomegranate seeds.

SERVES 2-4

With its spicy soul in the Middle East, and its heart in rooted in the West, this simple sweet potato and

pomegranate salad really punches with worldly favour.

Middle Eastern Potato Salad

E N G L A N D

OriginsI love that in the Middle East they put so many herbs and

spices in their food, so I wanted to recreate the same sort of flavours with this salad. I was also really inspired by Persian

chef and author Sabrina Ghayour – she encouraged

me to use various spices in my cooking, and this led to me

including cinnamon and cumin in the yoghurt dressing, which

simply transformed the dish. It’s my Middle Eastern take on the

traditional potato salad. © L

ISA

LIN

DER

28

29

69

AROUND THE WORLD IN 80 FOOD TRUCKS

How to make itSERVES 4

Ingredients4 tbs curry powder 4 tbs vegetable oil 2 tbs garlic puree 2 tbs red food colouring (optional)pinch of salt 4 free-range chicken breasts4 naans

For the slaw:½ head of red cabbage, finely sliced 2 carrots, grated4 tbs mayosalt, to taste

For the sauce: 100ml (3½fl oz) thick natural yoghurt 1 tsp mint saucepinch of salt

Method1. First, prepare the chicken. Combine the curry powder, oil, garlic, optional food colouring and salt in a large, shallow dish, then add the chicken and turn to coat in the marinade. Cover and leave in the fridge for 24 hours.

2. Heat a large frying pan over medium-high heat, add the chicken and cook for 20–25 minutes, flipping the chicken after 10–12 minutes, until cooked through. Set aside to rest for 10 minutes.

3. Mix together all the slaw ingredients.

4. Mix together all the sauce ingredients.

5. Place a line of the slaw on each naan.

6. Cut the chicken into pieces and place on the slaw.

7. Drizzle the sauce over the chicken to finish.

Follow them on Instagram: @hangrychefftFacebook: www.facebook.com/HangryChefFT

Chef Dalmain Samuel started his food truck, originally named Chilli Chef, in September 2016. A few months later, Dalmain’s

wife Lynelle quit her corporate job to join the business; since then the food truck has flourished, and was recently rebranded ‘Hangry Chef’. The Durban couple are of Indian descent, but the food they serve is not purely Indian. When they were growing up, Lynelle explains, their parents cooked both Indian and Western dishes, but even the Western dishes had a bit of Indian flavour. ‘You’d still use a lot of Indian spices, like the garam masala or curry powders,’ Lynelle says. Dalmain brings this combination of influences to the Hangry Chef’s menu, where chicken burgers and beef stew sing with spices. Find the truck at the Friday Hoods Market in Sandton, or at the Standard Bank headquarters in downtown Jo’burg, as well as at events and private functions.

Chicken tikkawith slaw & naan HANGRY CHEF, JOHANNESBURG, SOUTH AFRICA

© H

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69

AROUND THE WORLD IN 80 FOOD TRUCKS

How to make itSERVES 4

Ingredients4 tbs curry powder 4 tbs vegetable oil 2 tbs garlic puree 2 tbs red food colouring (optional)pinch of salt 4 free-range chicken breasts4 naans

For the slaw:½ head of red cabbage, finely sliced 2 carrots, grated4 tbs mayosalt, to taste

For the sauce: 100ml (3½fl oz) thick natural yoghurt 1 tsp mint saucepinch of salt

Method1. First, prepare the chicken. Combine the curry powder, oil, garlic, optional food colouring and salt in a large, shallow dish, then add the chicken and turn to coat in the marinade. Cover and leave in the fridge for 24 hours.

2. Heat a large frying pan over medium-high heat, add the chicken and cook for 20–25 minutes, flipping the chicken after 10–12 minutes, until cooked through. Set aside to rest for 10 minutes.

3. Mix together all the slaw ingredients.

4. Mix together all the sauce ingredients.

5. Place a line of the slaw on each naan.

6. Cut the chicken into pieces and place on the slaw.

7. Drizzle the sauce over the chicken to finish.

Follow them on Instagram: @hangrychefftFacebook: www.facebook.com/HangryChefFT

Chef Dalmain Samuel started his food truck, originally named Chilli Chef, in September 2016. A few months later, Dalmain’s

wife Lynelle quit her corporate job to join the business; since then the food truck has flourished, and was recently rebranded ‘Hangry Chef’. The Durban couple are of Indian descent, but the food they serve is not purely Indian. When they were growing up, Lynelle explains, their parents cooked both Indian and Western dishes, but even the Western dishes had a bit of Indian flavour. ‘You’d still use a lot of Indian spices, like the garam masala or curry powders,’ Lynelle says. Dalmain brings this combination of influences to the Hangry Chef’s menu, where chicken burgers and beef stew sing with spices. Find the truck at the Friday Hoods Market in Sandton, or at the Standard Bank headquarters in downtown Jo’burg, as well as at events and private functions.

Chicken tikkawith slaw & naan HANGRY CHEF, JOHANNESBURG, SOUTH AFRICA

© H

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157

F I S H & M E AT

One of the world’s finest seafood soups, Cullen skink pulls the flavours of the earth and sea together in

a hearty haddock chowder that packs a real punch.

You’ll needknob of butter1 medium onion, peeled and

finely chopped2 medium potatoes, skins on,

cut into chunks1 bay leaf120mL (4fl oz) good chicken

stock500g (1lb 1 oz) undyed smoked

haddock1 leek, cut into chunks568mL (1 pint) full-fat milk120mL (4fl oz) single creamsalt and ground black pepper,

to tasteparsley, chopped, to garnishcrusty bread and butter, to

serve

Method1 Melt the butter in a large pan over a medium heat.

2 Add the chopped onion and cook for about 10 minutes, until transparent but not browned.

3 Add the potatoes, bay leaf and chicken stock to the pan and simmer for 10–15 minutes, until the potato is cooked.

4 Remove the bay leaf and lightly mash the potatoes against the side of the pan using a fork.

5 In a separate pan, poach the haddock and leek in the milk over a medium heat for about

Cullen Skink

5 minutes, until the fish is opaque and cooked and the leeks are just tender.

6 Remove the fish from the milk and gently flake it, removing any bones.

7 Add the milk, leeks and fish to the potato mixture, stir well to combine and cook for a further 5 minutes.

8 Add the cream and season to taste with salt and pepper.

9 Sprinkle with chopped parsley and serve with crusty bread and butter.

Smooth and comforting and infused with a deep smokiness, Cullen skink is one of those dishes that are easy to make but hard to perfect. Very fresh fish is essential, as are floury potatoes and the best stock. The finished result should have a rich taste of the sea layered with the sweetness of slow-cooked onions and the silkiness of starchy potatoes and cream. A wholesome yet indulgent dish, the smoothness can be counterbalanced by leaving some chunks of fish or potato intact if you prefer a meatier texture. Cullen skink is best enjoyed by the seaside, ideally with a view over a harbour where brightly coloured fishing boats bob in the water against a backdrop of stone harbour walls, brooding clouds and craggy islands on the distant horizon. ● by Etain O’Carroll

Tasting notes

S C O T L A N D

OriginsPopular across Scotland, this traditional soup has its roots in the fishing village of Cullen on the Moray Firth. ‘Skink’ is

an old word for ‘shin of beef’, which became synonymous with a cheap soup. However, in this part of Scotland – where fish

was more plentiful – cooks de-cided to replace the meat with fish and thus this much-loved

classic came into being.

SERVES 4

CR

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F I S H & M E AT

One of the world’s finest seafood soups, Cullen skink pulls the flavours of the earth and sea together in

a hearty haddock chowder that packs a real punch.

You’ll needknob of butter1 medium onion, peeled and

finely chopped2 medium potatoes, skins on,

cut into chunks1 bay leaf120mL (4fl oz) good chicken

stock500g (1lb 1 oz) undyed smoked

haddock1 leek, cut into chunks568mL (1 pint) full-fat milk120mL (4fl oz) single creamsalt and ground black pepper,

to tasteparsley, chopped, to garnishcrusty bread and butter, to

serve

Method1 Melt the butter in a large pan over a medium heat.

2 Add the chopped onion and cook for about 10 minutes, until transparent but not browned.

3 Add the potatoes, bay leaf and chicken stock to the pan and simmer for 10–15 minutes, until the potato is cooked.

4 Remove the bay leaf and lightly mash the potatoes against the side of the pan using a fork.

5 In a separate pan, poach the haddock and leek in the milk over a medium heat for about

Cullen Skink

5 minutes, until the fish is opaque and cooked and the leeks are just tender.

6 Remove the fish from the milk and gently flake it, removing any bones.

7 Add the milk, leeks and fish to the potato mixture, stir well to combine and cook for a further 5 minutes.

8 Add the cream and season to taste with salt and pepper.

9 Sprinkle with chopped parsley and serve with crusty bread and butter.

Smooth and comforting and infused with a deep smokiness, Cullen skink is one of those dishes that are easy to make but hard to perfect. Very fresh fish is essential, as are floury potatoes and the best stock. The finished result should have a rich taste of the sea layered with the sweetness of slow-cooked onions and the silkiness of starchy potatoes and cream. A wholesome yet indulgent dish, the smoothness can be counterbalanced by leaving some chunks of fish or potato intact if you prefer a meatier texture. Cullen skink is best enjoyed by the seaside, ideally with a view over a harbour where brightly coloured fishing boats bob in the water against a backdrop of stone harbour walls, brooding clouds and craggy islands on the distant horizon. ● by Etain O’Carroll

Tasting notes

S C O T L A N D

OriginsPopular across Scotland, this traditional soup has its roots in the fishing village of Cullen on the Moray Firth. ‘Skink’ is

an old word for ‘shin of beef’, which became synonymous with a cheap soup. However, in this part of Scotland – where fish

was more plentiful – cooks de-cided to replace the meat with fish and thus this much-loved

classic came into being.

SERVES 4

CR

AIG

EAS

TON

© L

ON

ELY

PLAN

ET, S

IMO

N R

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157

F I S H & M E AT

One of the world’s finest seafood soups, Cullen skink pulls the flavours of the earth and sea together in

a hearty haddock chowder that packs a real punch.

You’ll needknob of butter1 medium onion, peeled and

finely chopped2 medium potatoes, skins on,

cut into chunks1 bay leaf120mL (4fl oz) good chicken

stock500g (1lb 1 oz) undyed smoked

haddock1 leek, cut into chunks568mL (1 pint) full-fat milk120mL (4fl oz) single creamsalt and ground black pepper,

to tasteparsley, chopped, to garnishcrusty bread and butter, to

serve

Method1 Melt the butter in a large pan over a medium heat.

2 Add the chopped onion and cook for about 10 minutes, until transparent but not browned.

3 Add the potatoes, bay leaf and chicken stock to the pan and simmer for 10–15 minutes, until the potato is cooked.

4 Remove the bay leaf and lightly mash the potatoes against the side of the pan using a fork.

5 In a separate pan, poach the haddock and leek in the milk over a medium heat for about

Cullen Skink

5 minutes, until the fish is opaque and cooked and the leeks are just tender.

6 Remove the fish from the milk and gently flake it, removing any bones.

7 Add the milk, leeks and fish to the potato mixture, stir well to combine and cook for a further 5 minutes.

8 Add the cream and season to taste with salt and pepper.

9 Sprinkle with chopped parsley and serve with crusty bread and butter.

Smooth and comforting and infused with a deep smokiness, Cullen skink is one of those dishes that are easy to make but hard to perfect. Very fresh fish is essential, as are floury potatoes and the best stock. The finished result should have a rich taste of the sea layered with the sweetness of slow-cooked onions and the silkiness of starchy potatoes and cream. A wholesome yet indulgent dish, the smoothness can be counterbalanced by leaving some chunks of fish or potato intact if you prefer a meatier texture. Cullen skink is best enjoyed by the seaside, ideally with a view over a harbour where brightly coloured fishing boats bob in the water against a backdrop of stone harbour walls, brooding clouds and craggy islands on the distant horizon. ● by Etain O’Carroll

Tasting notes

S C O T L A N D

OriginsPopular across Scotland, this traditional soup has its roots in the fishing village of Cullen on the Moray Firth. ‘Skink’ is

an old word for ‘shin of beef’, which became synonymous with a cheap soup. However, in this part of Scotland – where fish

was more plentiful – cooks de-cided to replace the meat with fish and thus this much-loved

classic came into being.

SERVES 4

CR

AIG

EAS

TON

© L

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V E G E TA B L E S

This veggie superfood-laden dish traditionally flashes on the radar come Christmas, when the fridge overfloweth with

leftovers, but it’s great for a comforting meal year-round.

Method1 Preheat the oven to 220°C (425°F).

2 Grease a small (25 x 35cm; 10 x 14in) roasting dish.

3 Steam the Brussels sprouts until they are bright green and tender, about 6–8 minutes.

4 Steam the shredded cabbage for about 5–8 minutes.

5 Steam the root vegetables until soft, but not mushy. Drain and leave to steam dry.

6 Pound the cooked root vegetables and Brussels sprouts in a large bowl using a potato masher.

7 Add the cabbage and the olive oil, then season with a sprinkling of paprika and black pepper.

8 Spread the mixture in the greased roasting dish and bake on the oven’s top shelf for 20–30 minutes (it’s done when crispy on top).

Bubble and squeak with poached eggs

and watercress

9 Bring a small pan of water to the boil then reduce it to a simmer, and add the vinegar and a pinch of salt.

10 Crack the eggs individually into a ramekin or cup. Stir the simmering water to create a gentle whirlpool, then slowly tip each egg into the vortex, white first. Leave to cook for 3 minutes.

11 Remove the eggs with a slotted spoon, and cut off any wispy edges using the edge of the spoon. Drain on kitchen paper.

12 Cut the baked root vegetable and cabbage into sections, and top each serving with a poached egg and sprigs of watercress.

E N G L A N D

You’ll needbutter, for greasing150g (5oz) Brussels sprouts150g (5oz) dark green

cabbage, shredded2 tbs olive oil 200g (7oz) carrots, peeled

and chopped200g (7oz) parsnip, peeled

and chopped250g (9oz) squash, peeled,

deseeded and chopped400g (14oz) potatoes, peeled

and chopped½ tsp paprika pinch of ground black pepper1 tbs white wine vinegarpinch of salt4 very fresh medium eggs75g (3oz) watercress

It’s early afternoon on Boxing Day and a general feeling of slothfulness pervades the house, though it’s matched in equal parts with growing pangs of hunger. The latter wins over and two lightbulbs spark when the fridge door opens, one in the fridge itself, the other in your head as you realise you have the makings of a rather tasty (and healthy) meal. Cabbage, carrots, and mashed potatoes are usually key players, and Brussel sprouts are often a favourite too. The collision of these earthy flavours is a sweet one, even better if some squash is involved. And when it’s browned with olive oil, seasoned with paprika and a little pepper, and topped with a poached egg and some watercress, you have a happy home. ● By Matt Phillips

Tasting notes

OriginsThis traditional English dish grew out of necessity: finding a use for leftover vegetables from a roast dinner. The earliest recipe dates back to the early 19th century

– its name relating to the sound of the cabbage cooking. The

dish’s popularity grew during the period around World War II when

food rationing was mandatory. Meat from the roast was often included, but it’s left out more

often these days.

TIP You can also make bubble and squeak traditionally by frying roasted leftover veg, but we’ve used a healthier alternative: steaming unroasted vegtables before baking the mixture.

SERVES 4

BON

APP

ETIT

© A

LAM

Y

128 129

V E G E TA B L E S

This veggie superfood-laden dish traditionally flashes on the radar come Christmas, when the fridge overfloweth with

leftovers, but it’s great for a comforting meal year-round.

Method1 Preheat the oven to 220°C (425°F).

2 Grease a small (25 x 35cm; 10 x 14in) roasting dish.

3 Steam the Brussels sprouts until they are bright green and tender, about 6–8 minutes.

4 Steam the shredded cabbage for about 5–8 minutes.

5 Steam the root vegetables until soft, but not mushy. Drain and leave to steam dry.

6 Pound the cooked root vegetables and Brussels sprouts in a large bowl using a potato masher.

7 Add the cabbage and the olive oil, then season with a sprinkling of paprika and black pepper.

8 Spread the mixture in the greased roasting dish and bake on the oven’s top shelf for 20–30 minutes (it’s done when crispy on top).

Bubble and squeak with poached eggs

and watercress

9 Bring a small pan of water to the boil then reduce it to a simmer, and add the vinegar and a pinch of salt.

10 Crack the eggs individually into a ramekin or cup. Stir the simmering water to create a gentle whirlpool, then slowly tip each egg into the vortex, white first. Leave to cook for 3 minutes.

11 Remove the eggs with a slotted spoon, and cut off any wispy edges using the edge of the spoon. Drain on kitchen paper.

12 Cut the baked root vegetable and cabbage into sections, and top each serving with a poached egg and sprigs of watercress.

E N G L A N D

You’ll needbutter, for greasing150g (5oz) Brussels sprouts150g (5oz) dark green

cabbage, shredded2 tbs olive oil 200g (7oz) carrots, peeled

and chopped200g (7oz) parsnip, peeled

and chopped250g (9oz) squash, peeled,

deseeded and chopped400g (14oz) potatoes, peeled

and chopped½ tsp paprika pinch of ground black pepper1 tbs white wine vinegarpinch of salt4 very fresh medium eggs75g (3oz) watercress

It’s early afternoon on Boxing Day and a general feeling of slothfulness pervades the house, though it’s matched in equal parts with growing pangs of hunger. The latter wins over and two lightbulbs spark when the fridge door opens, one in the fridge itself, the other in your head as you realise you have the makings of a rather tasty (and healthy) meal. Cabbage, carrots, and mashed potatoes are usually key players, and Brussel sprouts are often a favourite too. The collision of these earthy flavours is a sweet one, even better if some squash is involved. And when it’s browned with olive oil, seasoned with paprika and a little pepper, and topped with a poached egg and some watercress, you have a happy home. ● By Matt Phillips

Tasting notes

OriginsThis traditional English dish grew out of necessity: finding a use for leftover vegetables from a roast dinner. The earliest recipe dates back to the early 19th century

– its name relating to the sound of the cabbage cooking. The

dish’s popularity grew during the period around World War II when

food rationing was mandatory. Meat from the roast was often included, but it’s left out more

often these days.

TIP You can also make bubble and squeak traditionally by frying roasted leftover veg, but we’ve used a healthier alternative: steaming unroasted vegtables before baking the mixture.

SERVES 4

BON

APP

ETIT

© A

LAM

Y

33

128 129

V E G E TA B L E S

This veggie superfood-laden dish traditionally flashes on the radar come Christmas, when the fridge overfloweth with

leftovers, but it’s great for a comforting meal year-round.

Method1 Preheat the oven to 220°C (425°F).

2 Grease a small (25 x 35cm; 10 x 14in) roasting dish.

3 Steam the Brussels sprouts until they are bright green and tender, about 6–8 minutes.

4 Steam the shredded cabbage for about 5–8 minutes.

5 Steam the root vegetables until soft, but not mushy. Drain and leave to steam dry.

6 Pound the cooked root vegetables and Brussels sprouts in a large bowl using a potato masher.

7 Add the cabbage and the olive oil, then season with a sprinkling of paprika and black pepper.

8 Spread the mixture in the greased roasting dish and bake on the oven’s top shelf for 20–30 minutes (it’s done when crispy on top).

Bubble and squeak with poached eggs

and watercress

9 Bring a small pan of water to the boil then reduce it to a simmer, and add the vinegar and a pinch of salt.

10 Crack the eggs individually into a ramekin or cup. Stir the simmering water to create a gentle whirlpool, then slowly tip each egg into the vortex, white first. Leave to cook for 3 minutes.

11 Remove the eggs with a slotted spoon, and cut off any wispy edges using the edge of the spoon. Drain on kitchen paper.

12 Cut the baked root vegetable and cabbage into sections, and top each serving with a poached egg and sprigs of watercress.

E N G L A N D

You’ll needbutter, for greasing150g (5oz) Brussels sprouts150g (5oz) dark green

cabbage, shredded2 tbs olive oil 200g (7oz) carrots, peeled

and chopped200g (7oz) parsnip, peeled

and chopped250g (9oz) squash, peeled,

deseeded and chopped400g (14oz) potatoes, peeled

and chopped½ tsp paprika pinch of ground black pepper1 tbs white wine vinegarpinch of salt4 very fresh medium eggs75g (3oz) watercress

It’s early afternoon on Boxing Day and a general feeling of slothfulness pervades the house, though it’s matched in equal parts with growing pangs of hunger. The latter wins over and two lightbulbs spark when the fridge door opens, one in the fridge itself, the other in your head as you realise you have the makings of a rather tasty (and healthy) meal. Cabbage, carrots, and mashed potatoes are usually key players, and Brussel sprouts are often a favourite too. The collision of these earthy flavours is a sweet one, even better if some squash is involved. And when it’s browned with olive oil, seasoned with paprika and a little pepper, and topped with a poached egg and some watercress, you have a happy home. ● By Matt Phillips

Tasting notes

OriginsThis traditional English dish grew out of necessity: finding a use for leftover vegetables from a roast dinner. The earliest recipe dates back to the early 19th century

– its name relating to the sound of the cabbage cooking. The

dish’s popularity grew during the period around World War II when

food rationing was mandatory. Meat from the roast was often included, but it’s left out more

often these days.

TIP You can also make bubble and squeak traditionally by frying roasted leftover veg, but we’ve used a healthier alternative: steaming unroasted vegtables before baking the mixture.

SERVES 4

BON

APP

ETIT

© A

LAM

Y

128 129

V E G E TA B L E S

This veggie superfood-laden dish traditionally flashes on the radar come Christmas, when the fridge overfloweth with

leftovers, but it’s great for a comforting meal year-round.

Method1 Preheat the oven to 220°C (425°F).

2 Grease a small (25 x 35cm; 10 x 14in) roasting dish.

3 Steam the Brussels sprouts until they are bright green and tender, about 6–8 minutes.

4 Steam the shredded cabbage for about 5–8 minutes.

5 Steam the root vegetables until soft, but not mushy. Drain and leave to steam dry.

6 Pound the cooked root vegetables and Brussels sprouts in a large bowl using a potato masher.

7 Add the cabbage and the olive oil, then season with a sprinkling of paprika and black pepper.

8 Spread the mixture in the greased roasting dish and bake on the oven’s top shelf for 20–30 minutes (it’s done when crispy on top).

Bubble and squeak with poached eggs

and watercress

9 Bring a small pan of water to the boil then reduce it to a simmer, and add the vinegar and a pinch of salt.

10 Crack the eggs individually into a ramekin or cup. Stir the simmering water to create a gentle whirlpool, then slowly tip each egg into the vortex, white first. Leave to cook for 3 minutes.

11 Remove the eggs with a slotted spoon, and cut off any wispy edges using the edge of the spoon. Drain on kitchen paper.

12 Cut the baked root vegetable and cabbage into sections, and top each serving with a poached egg and sprigs of watercress.

E N G L A N D

You’ll needbutter, for greasing150g (5oz) Brussels sprouts150g (5oz) dark green

cabbage, shredded2 tbs olive oil 200g (7oz) carrots, peeled

and chopped200g (7oz) parsnip, peeled

and chopped250g (9oz) squash, peeled,

deseeded and chopped400g (14oz) potatoes, peeled

and chopped½ tsp paprika pinch of ground black pepper1 tbs white wine vinegarpinch of salt4 very fresh medium eggs75g (3oz) watercress

It’s early afternoon on Boxing Day and a general feeling of slothfulness pervades the house, though it’s matched in equal parts with growing pangs of hunger. The latter wins over and two lightbulbs spark when the fridge door opens, one in the fridge itself, the other in your head as you realise you have the makings of a rather tasty (and healthy) meal. Cabbage, carrots, and mashed potatoes are usually key players, and Brussel sprouts are often a favourite too. The collision of these earthy flavours is a sweet one, even better if some squash is involved. And when it’s browned with olive oil, seasoned with paprika and a little pepper, and topped with a poached egg and some watercress, you have a happy home. ● By Matt Phillips

Tasting notes

OriginsThis traditional English dish grew out of necessity: finding a use for leftover vegetables from a roast dinner. The earliest recipe dates back to the early 19th century

– its name relating to the sound of the cabbage cooking. The

dish’s popularity grew during the period around World War II when

food rationing was mandatory. Meat from the roast was often included, but it’s left out more

often these days.

TIP You can also make bubble and squeak traditionally by frying roasted leftover veg, but we’ve used a healthier alternative: steaming unroasted vegtables before baking the mixture.

SERVES 4

BON

APP

ETIT

© A

LAM

Y

34

35252 | Southeast France

RATATOUILLE Ratatouille

1 Cut the fresh tomatoes into cubes and set this fruit aside until step 5.

2 Chop all the vegetables into cubes and keep them separate from one another.

3 In separate pans, or one ingredient at a time, fry the vegetables in 1 tbsp olive oil with one whole clove of garlic in each pan, season with salt and keep tossing until they are cooked but not too soft. For the aubergines/eggplants, fry on a high heat so it doesn’t become a sponge for the oil.

4 When each vegetable is cooked, discard the garlic clove and place the vegetables in a colander to drain off the oil.

5 In a large pot, put in 1 tbsp olive oil, the remaining garlic, crushed tomatoes, fresh tomatoes, salt and pepper, to taste. Fold together with the cooked vegatables and heat through. Lift out and discard the garlic cloves, then heat for a further 10 minutes. Sprinkle on the basil and serve the dish as an accompaniment to meat or fish.

Serves 10–12Preparation and cooking time: 2hr 30min

5 tomatoes5 white onions3 yellow peppers3 red peppers5 courgettes/zucchinis5 aubergines/eggplants2 tbsp olive oil1 head of garlicsalt, to taste200g (7oz) crushed tinned tomatoespepper, to taste10 basil leaves

Tip Not everyone has enough pans to cook all the

vegetables at the same time, so two pans will do. The vegetable that takes longest to cook is the aubergine/eggplant, and the shortest is the courgette/zucchini,

so use one pan for the onions followed by the peppers, and the other for the aubergines/eggplants followed

by the courgettes/zucchini.

‘My great-grandmother walked here over the mountains from Italy

in bare feet, so as not to damage her shoes, then when she arrived in Nice to meet her new boss, she put

them back on.’ Raphaël Acchiardo

36252 | Southeast France

RATATOUILLE Ratatouille

1 Cut the fresh tomatoes into cubes and set this fruit aside until step 5.

2 Chop all the vegetables into cubes and keep them separate from one another.

3 In separate pans, or one ingredient at a time, fry the vegetables in 1 tbsp olive oil with one whole clove of garlic in each pan, season with salt and keep tossing until they are cooked but not too soft. For the aubergines/eggplants, fry on a high heat so it doesn’t become a sponge for the oil.

4 When each vegetable is cooked, discard the garlic clove and place the vegetables in a colander to drain off the oil.

5 In a large pot, put in 1 tbsp olive oil, the remaining garlic, crushed tomatoes, fresh tomatoes, salt and pepper, to taste. Fold together with the cooked vegatables and heat through. Lift out and discard the garlic cloves, then heat for a further 10 minutes. Sprinkle on the basil and serve the dish as an accompaniment to meat or fish.

Serves 10–12Preparation and cooking time: 2hr 30min

5 tomatoes5 white onions3 yellow peppers3 red peppers5 courgettes/zucchinis5 aubergines/eggplants2 tbsp olive oil1 head of garlicsalt, to taste200g (7oz) crushed tinned tomatoespepper, to taste10 basil leaves

Tip Not everyone has enough pans to cook all the

vegetables at the same time, so two pans will do. The vegetable that takes longest to cook is the aubergine/eggplant, and the shortest is the courgette/zucchini,

so use one pan for the onions followed by the peppers, and the other for the aubergines/eggplants followed

by the courgettes/zucchini.

‘My great-grandmother walked here over the mountains from Italy

in bare feet, so as not to damage her shoes, then when she arrived in Nice to meet her new boss, she put

them back on.’ Raphaël Acchiardo

37

2120

AROUND THE WORLD IN 80 FOOD TRUCKS

How to make it SERVES 5-6

IngredientsFor the filling:1 tbs rapeseed oil1 large onion, diced2 garlic cloves, minced2 carrots, diced1 celery stick, dicedleaves from 1 sprig of thymehandful of green beans, choppedfew handfuls of frozen peassmall jar of sun-dried tomatoes, drained & finely chopped1 tbs vegetable stock powder400g (14oz) canned chopped tomatoes100g (33/4oz) dried brown lentils1 tbs yeast extract 400g (14oz) canned chickpeassalt & ground black pepper, to taste

For the mash:5 potatoes (mix of sweet & white), chopped3 tbs vegan buttersalt, to taste

Method1. Heat the oil a large pan, add the onion, garlic, carrots, celery and thyme and sauté for 10 minutes.

2. Add the green beans, peas, sun-dried tomatoes, stock powder, canned tomatoes, lentils, yeast extract and chickpeas, with the chickpea liquid and stir to combine.

3. Simmer for 30 minutes, until the lentils are soft, adding water if necessary. Season to taste.

4. Preheat the oven to 200°C (350°F).

5. For the mash, boil the potatoes in a pan. Once soft, mash with the butter and add salt to taste.

6. Fill two-thirds of a casserole with the filling, top with the mash and use a fork to mark stripes.

7. Bake for 30 minutes, until golden.

Follow them on Instagram: @thespotlessleopardFacebook: www.facebook.com/TheSpotlessLeopardUK

The Spotless Leopard is run by founder Louise Abel in a converted Renault Master van. Her mission? To make beautiful, delicious,

healthy, ethical food – and it’s all vegan to boot. Louise started the business in 2012 after finishing a degree in fashion design; she’s self-taught, and has mostly just learned on the job. And the experimenting continues to this day: from her regular pitch in Bristol, she dishes up an ever-changing menu that includes everything from protein-packed seitan steak sandwiches to hearty ‘chilli non carne’ – and some seriously decadent cakes. It’s not just running a business and catering for crowds that have been an experience, though, it’s also the array of events: the van has taken her to a medieval wedding where the bride was kidnapped during a Saxon invasion, a Gothic wedding atop a mountain in Wales, inside the ruins of a bombed cathedral, and many other wacky venues besides.

Vegetable & chickpea shepherd’s pieTHE SPOTLESS LEOPARD, BRISTOL, UK

‘Starting a food van was intended to be a stepping stone to the “real dream”

of opening a cafe or restaurant… Now I can’t see myself ever having

a fixed location!’ Louise Abel, owner

© D

AN

IEL

DI P

AO

LO

38

2120

AROUND THE WORLD IN 80 FOOD TRUCKS

How to make it SERVES 5-6

IngredientsFor the filling:1 tbs rapeseed oil1 large onion, diced2 garlic cloves, minced2 carrots, diced1 celery stick, dicedleaves from 1 sprig of thymehandful of green beans, choppedfew handfuls of frozen peassmall jar of sun-dried tomatoes, drained & finely chopped1 tbs vegetable stock powder400g (14oz) canned chopped tomatoes100g (33/4oz) dried brown lentils1 tbs yeast extract 400g (14oz) canned chickpeassalt & ground black pepper, to taste

For the mash:5 potatoes (mix of sweet & white), chopped3 tbs vegan buttersalt, to taste

Method1. Heat the oil a large pan, add the onion, garlic, carrots, celery and thyme and sauté for 10 minutes.

2. Add the green beans, peas, sun-dried tomatoes, stock powder, canned tomatoes, lentils, yeast extract and chickpeas, with the chickpea liquid and stir to combine.

3. Simmer for 30 minutes, until the lentils are soft, adding water if necessary. Season to taste.

4. Preheat the oven to 200°C (350°F).

5. For the mash, boil the potatoes in a pan. Once soft, mash with the butter and add salt to taste.

6. Fill two-thirds of a casserole with the filling, top with the mash and use a fork to mark stripes.

7. Bake for 30 minutes, until golden.

Follow them on Instagram: @thespotlessleopardFacebook: www.facebook.com/TheSpotlessLeopardUK

The Spotless Leopard is run by founder Louise Abel in a converted Renault Master van. Her mission? To make beautiful, delicious,

healthy, ethical food – and it’s all vegan to boot. Louise started the business in 2012 after finishing a degree in fashion design; she’s self-taught, and has mostly just learned on the job. And the experimenting continues to this day: from her regular pitch in Bristol, she dishes up an ever-changing menu that includes everything from protein-packed seitan steak sandwiches to hearty ‘chilli non carne’ – and some seriously decadent cakes. It’s not just running a business and catering for crowds that have been an experience, though, it’s also the array of events: the van has taken her to a medieval wedding where the bride was kidnapped during a Saxon invasion, a Gothic wedding atop a mountain in Wales, inside the ruins of a bombed cathedral, and many other wacky venues besides.

Vegetable & chickpea shepherd’s pieTHE SPOTLESS LEOPARD, BRISTOL, UK

‘Starting a food van was intended to be a stepping stone to the “real dream”

of opening a cafe or restaurant… Now I can’t see myself ever having

a fixed location!’ Louise Abel, owner

© D

AN

IEL

DI P

AO

LO

161

S T E W S , B R A I S E S & H E A R T Y B O W L S

Not far from the centre of France, Burgundy (Bourgogne in French) likes to claim it’s the country’s gastronomic heart. You’ll find around 30 Michelin-starred restaurants in the region, but for a traditional, non-deconstructed boeuf bourguignon hunt down a classic bistro such as Ma Cuisine in Beaune. It’s the stuff that French dining dreams are made of – stumbling across an unassuming little resto in a hidden alleyway and receiving a warm welcome into a cosy, modest dining room. Leaving a couple of hours later, replete after an earthy terrine de campagne, a bowl of rich boeuf bourguignon, slow-braised for hours in good local wine and perhaps some pungent époisses de Bourgogne cheese to finish. Bon appétit! ● by Janine Eberle

Tasting notes

You’ll need1 tbs olive oil200g (7oz) unsmoked bacon,

cut into 2½cm (1in) batons1.5kg (3½lb) stewing beef

(cheek, chuck or shin), cut into 5cm (2in) pieces

2 tbs plain (all-purpose) flour1 onion, peeled and finely

chopped1 carrot, peeled and finely

sliced3 garlic cloves, peeled and

minced 1 bottle Burgundy or another

good-quality light red wine1½ tbs tomato pastebouquet garni 2-3 cups beef stock3 tbs butter340g (12oz) pearl onions or

shallots, peeled340g (12oz) small button

mushroomssalt and pepper, to tasteboiled potatoes, crusty bread

or potato puree, to serve

Method1 Melt 1 tbs olive oil in a heavy casserole over medium-high heat. Add the bacon and fry until golden, then scoop out with a slotted spoon and set aside.

2 Roll the beef in flour, and in the same pan, fry in batches, without overcrowding, until deeply browned. Set aside.

3 In the same pan, cook the chopped onion, carrot and garlic over medium heat for 3-4 minutes, until softened, stirring frequently. Add the wine, tomato paste and bouquet garni. Bring to a boil, scraping the bottom of the pan.

4 Return the beef and bacon to the pan with enough stock to cover. Cover the pan and simmer gently, stirring occasionally, until the meat is very tender (about 3 hours).Origins

The dish we know today is the work of two famous chefs, one French, one American. Auguste Escoffier, the great moderniser

of French cuisine, published his recipe in 1903; Julia Child, in Mastering the Art of French

Cooking, updated it for the home cook in 1961. But you

can tell it’s a peasant cuisine classic by its long, slow cooking time and the local provenance of its traditional ingredients – Charolais cattle from southern

Burgundy and the region’s celebrated Pinot noir wine.

SERVES 4

Sure, it’s sophisticated bowl food, but don’t be intimidated by this French classic. It’s not hard to make, and will fill your home with the heavenly smell

of beef slowly braising in red wine. Comfort food par excellence.

Boeuf bourguignonF R A N C E

© N

INAM

/ S

HU

TTER

STO

CK

5 While the meat is cooking, heat 1 tbs butter in a large frying pan, add the pearl onions or shallots and saute over medium heat for about 10 minutes, rolling to brown evenly. Set aside

6 Heat 2 tbs butter in the same pan, add the mushrooms and toss for 5 minutes, until lightly browned.

7 Add the onions and mushrooms to the pan with the meat after 2½ hours of cooking. Season to taste and cook, covered, for 30 minutes more.

8 Serve with boiled potatoes or crusty bread, or boost the comfort factor with a buttery potato puree.

161

S T E W S , B R A I S E S & H E A R T Y B O W L S

Not far from the centre of France, Burgundy (Bourgogne in French) likes to claim it’s the country’s gastronomic heart. You’ll find around 30 Michelin-starred restaurants in the region, but for a traditional, non-deconstructed boeuf bourguignon hunt down a classic bistro such as Ma Cuisine in Beaune. It’s the stuff that French dining dreams are made of – stumbling across an unassuming little resto in a hidden alleyway and receiving a warm welcome into a cosy, modest dining room. Leaving a couple of hours later, replete after an earthy terrine de campagne, a bowl of rich boeuf bourguignon, slow-braised for hours in good local wine and perhaps some pungent époisses de Bourgogne cheese to finish. Bon appétit! ● by Janine Eberle

Tasting notes

You’ll need1 tbs olive oil200g (7oz) unsmoked bacon,

cut into 2½cm (1in) batons1.5kg (3½lb) stewing beef

(cheek, chuck or shin), cut into 5cm (2in) pieces

2 tbs plain (all-purpose) flour1 onion, peeled and finely

chopped1 carrot, peeled and finely

sliced3 garlic cloves, peeled and

minced 1 bottle Burgundy or another

good-quality light red wine1½ tbs tomato pastebouquet garni 2-3 cups beef stock3 tbs butter340g (12oz) pearl onions or

shallots, peeled340g (12oz) small button

mushroomssalt and pepper, to tasteboiled potatoes, crusty bread

or potato puree, to serve

Method1 Melt 1 tbs olive oil in a heavy casserole over medium-high heat. Add the bacon and fry until golden, then scoop out with a slotted spoon and set aside.

2 Roll the beef in flour, and in the same pan, fry in batches, without overcrowding, until deeply browned. Set aside.

3 In the same pan, cook the chopped onion, carrot and garlic over medium heat for 3-4 minutes, until softened, stirring frequently. Add the wine, tomato paste and bouquet garni. Bring to a boil, scraping the bottom of the pan.

4 Return the beef and bacon to the pan with enough stock to cover. Cover the pan and simmer gently, stirring occasionally, until the meat is very tender (about 3 hours).Origins

The dish we know today is the work of two famous chefs, one French, one American. Auguste Escoffier, the great moderniser

of French cuisine, published his recipe in 1903; Julia Child, in Mastering the Art of French

Cooking, updated it for the home cook in 1961. But you

can tell it’s a peasant cuisine classic by its long, slow cooking time and the local provenance of its traditional ingredients – Charolais cattle from southern

Burgundy and the region’s celebrated Pinot noir wine.

SERVES 4

Sure, it’s sophisticated bowl food, but don’t be intimidated by this French classic. It’s not hard to make, and will fill your home with the heavenly smell

of beef slowly braising in red wine. Comfort food par excellence.

Boeuf bourguignonF R A N C E

© N

INAM

/ S

HU

TTER

STO

CK

5 While the meat is cooking, heat 1 tbs butter in a large frying pan, add the pearl onions or shallots and saute over medium heat for about 10 minutes, rolling to brown evenly. Set aside

6 Heat 2 tbs butter in the same pan, add the mushrooms and toss for 5 minutes, until lightly browned.

7 Add the onions and mushrooms to the pan with the meat after 2½ hours of cooking. Season to taste and cook, covered, for 30 minutes more.

8 Serve with boiled potatoes or crusty bread, or boost the comfort factor with a buttery potato puree.

39

161

S T E W S , B R A I S E S & H E A R T Y B O W L S

Not far from the centre of France, Burgundy (Bourgogne in French) likes to claim it’s the country’s gastronomic heart. You’ll find around 30 Michelin-starred restaurants in the region, but for a traditional, non-deconstructed boeuf bourguignon hunt down a classic bistro such as Ma Cuisine in Beaune. It’s the stuff that French dining dreams are made of – stumbling across an unassuming little resto in a hidden alleyway and receiving a warm welcome into a cosy, modest dining room. Leaving a couple of hours later, replete after an earthy terrine de campagne, a bowl of rich boeuf bourguignon, slow-braised for hours in good local wine and perhaps some pungent époisses de Bourgogne cheese to finish. Bon appétit! ● by Janine Eberle

Tasting notes

You’ll need1 tbs olive oil200g (7oz) unsmoked bacon,

cut into 2½cm (1in) batons1.5kg (3½lb) stewing beef

(cheek, chuck or shin), cut into 5cm (2in) pieces

2 tbs plain (all-purpose) flour1 onion, peeled and finely

chopped1 carrot, peeled and finely

sliced3 garlic cloves, peeled and

minced 1 bottle Burgundy or another

good-quality light red wine1½ tbs tomato pastebouquet garni 2-3 cups beef stock3 tbs butter340g (12oz) pearl onions or

shallots, peeled340g (12oz) small button

mushroomssalt and pepper, to tasteboiled potatoes, crusty bread

or potato puree, to serve

Method1 Melt 1 tbs olive oil in a heavy casserole over medium-high heat. Add the bacon and fry until golden, then scoop out with a slotted spoon and set aside.

2 Roll the beef in flour, and in the same pan, fry in batches, without overcrowding, until deeply browned. Set aside.

3 In the same pan, cook the chopped onion, carrot and garlic over medium heat for 3-4 minutes, until softened, stirring frequently. Add the wine, tomato paste and bouquet garni. Bring to a boil, scraping the bottom of the pan.

4 Return the beef and bacon to the pan with enough stock to cover. Cover the pan and simmer gently, stirring occasionally, until the meat is very tender (about 3 hours).Origins

The dish we know today is the work of two famous chefs, one French, one American. Auguste Escoffier, the great moderniser

of French cuisine, published his recipe in 1903; Julia Child, in Mastering the Art of French

Cooking, updated it for the home cook in 1961. But you

can tell it’s a peasant cuisine classic by its long, slow cooking time and the local provenance of its traditional ingredients – Charolais cattle from southern

Burgundy and the region’s celebrated Pinot noir wine.

SERVES 4

Sure, it’s sophisticated bowl food, but don’t be intimidated by this French classic. It’s not hard to make, and will fill your home with the heavenly smell

of beef slowly braising in red wine. Comfort food par excellence.

Boeuf bourguignonF R A N C E

© N

INAM

/ S

HU

TTER

STO

CK

5 While the meat is cooking, heat 1 tbs butter in a large frying pan, add the pearl onions or shallots and saute over medium heat for about 10 minutes, rolling to brown evenly. Set aside

6 Heat 2 tbs butter in the same pan, add the mushrooms and toss for 5 minutes, until lightly browned.

7 Add the onions and mushrooms to the pan with the meat after 2½ hours of cooking. Season to taste and cook, covered, for 30 minutes more.

8 Serve with boiled potatoes or crusty bread, or boost the comfort factor with a buttery potato puree.

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OriginsStories of chilli’s origin are as

varied and fantastical as versions of the recipe today. One Native American legend credits 17th-

century Spanish nun Sister Mary of Agreda (though she never set foot in America), while another

theory suggests immigrants from the Canary Islands introduced the dish. Most likely, however,

is that it was created for cattle drivers – dried beef, fat, chillies

and salt pounded into bricks that could be rehydrated while

traversing between Texas and California.

This behemoth of bowl foods, laden with beef and chillies, is much like a hug from your mother – its rich embrace

dispels your ills and whispers ‘all will be well’.

Chilli con carne

Depending on your tolerance for spices, a spoonful of chilli con carne can generate a variety of responses, from wrapping your palate in a figurative fuzzy blanket to blasting it with a blowtorch. And therein lies the joy of making your own: you can establish your perfect level of heat. Chillies aside, the flavours in the bowl are always warming, with garlic, onions, beef and a variety of spices each playing their part. In Texas (where it is the official state dish), it’s just known as ‘chili’ or ‘bowl o’ red’, and in purist’s recipes you won’t find beans, tomatoes or minced beef (steak or brisket is used). ● by Matt Phillips

Tasting notes

You’ll need6–8 dried whole chillies

(pasilla, guajillo, New Mexico, or a mixture)

1½ tsp ground cumin½ tsp ground black peppersalt2¼ cups water5 tbs lard 1kg (2lb 2oz) of well-trimmed

and cubed (1½cm/½in) beef chuck

⅓ cup finely chopped peeled yellow onion

3 cloves of garlic, minced2 cups beef stock2 tbs masa harina (corn flour)1 tbs muscovado brown sugar,

firmly packed1½ tbs white vinegarsour cream, to servelime wedges, to serve

T E X A S , U S ASERVES 4

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Method1 Gently toast the chillies in a large frying pan over medium-low heat for 2–3 minutes. Place in a bowl, cover with boiling water and soak until soft, 30–45 minutes. Drain and split, then remove seeds and stems.

2 Thoroughly blend the chillies with the cumin, black pepper, 1 tbs salt and ¼ of the cup water to create a smooth, fluid paste. Set aside.

3 Melt 2 tbs lard in the frying pan over medium-high heat. When it starts to smoke, add the beef in batches and cook for 6 minutes or until lightly browned. Set aside.

4 Melt the remaining lard and add the onion and garlic. Cook gently, stirring occasionally, for 3–4 minutes, then pour in the stock and remaining 2 cups of water.

5 Whisk in the masa harina gradually, then stir in the chilli paste. Add the beef with its juices and turn up the heat.

6 Once the mixture starts to simmer, reduce the heat to a low simmer. Cook for 2 hours, stirring occasionally, until the meat is tender.

7 Thoroughly stir in the muscovado sugar and vinegar and season to taste. Gently simmer for another 10 minutes. Remove from the heat and let stand for at least 30 minutes.

8 If the chilli seems too dry, add more stock or water; simmer more if it’s too wet. Add more salt, sugar, or vinegar to taste.

9 Reheat gently and serve in bowls with sour cream and lime wedges.

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S T E W S , B R A I S E S & H E A R T Y B O W L S

Not far from the centre of France, Burgundy (Bourgogne in French) likes to claim it’s the country’s gastronomic heart. You’ll find around 30 Michelin-starred restaurants in the region, but for a traditional, non-deconstructed boeuf bourguignon hunt down a classic bistro such as Ma Cuisine in Beaune. It’s the stuff that French dining dreams are made of – stumbling across an unassuming little resto in a hidden alleyway and receiving a warm welcome into a cosy, modest dining room. Leaving a couple of hours later, replete after an earthy terrine de campagne, a bowl of rich boeuf bourguignon, slow-braised for hours in good local wine and perhaps some pungent époisses de Bourgogne cheese to finish. Bon appétit! ● by Janine Eberle

Tasting notes

You’ll need1 tbs olive oil200g (7oz) unsmoked bacon,

cut into 2½cm (1in) batons1.5kg (3½lb) stewing beef

(cheek, chuck or shin), cut into 5cm (2in) pieces

2 tbs plain (all-purpose) flour1 onion, peeled and finely

chopped1 carrot, peeled and finely

sliced3 garlic cloves, peeled and

minced 1 bottle Burgundy or another

good-quality light red wine1½ tbs tomato pastebouquet garni 2-3 cups beef stock3 tbs butter340g (12oz) pearl onions or

shallots, peeled340g (12oz) small button

mushroomssalt and pepper, to tasteboiled potatoes, crusty bread

or potato puree, to serve

Method1 Melt 1 tbs olive oil in a heavy casserole over medium-high heat. Add the bacon and fry until golden, then scoop out with a slotted spoon and set aside.

2 Roll the beef in flour, and in the same pan, fry in batches, without overcrowding, until deeply browned. Set aside.

3 In the same pan, cook the chopped onion, carrot and garlic over medium heat for 3-4 minutes, until softened, stirring frequently. Add the wine, tomato paste and bouquet garni. Bring to a boil, scraping the bottom of the pan.

4 Return the beef and bacon to the pan with enough stock to cover. Cover the pan and simmer gently, stirring occasionally, until the meat is very tender (about 3 hours).Origins

The dish we know today is the work of two famous chefs, one French, one American. Auguste Escoffier, the great moderniser

of French cuisine, published his recipe in 1903; Julia Child, in Mastering the Art of French

Cooking, updated it for the home cook in 1961. But you

can tell it’s a peasant cuisine classic by its long, slow cooking time and the local provenance of its traditional ingredients – Charolais cattle from southern

Burgundy and the region’s celebrated Pinot noir wine.

SERVES 4

Sure, it’s sophisticated bowl food, but don’t be intimidated by this French classic. It’s not hard to make, and will fill your home with the heavenly smell

of beef slowly braising in red wine. Comfort food par excellence.

Boeuf bourguignonF R A N C E

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5 While the meat is cooking, heat 1 tbs butter in a large frying pan, add the pearl onions or shallots and saute over medium heat for about 10 minutes, rolling to brown evenly. Set aside

6 Heat 2 tbs butter in the same pan, add the mushrooms and toss for 5 minutes, until lightly browned.

7 Add the onions and mushrooms to the pan with the meat after 2½ hours of cooking. Season to taste and cook, covered, for 30 minutes more.

8 Serve with boiled potatoes or crusty bread, or boost the comfort factor with a buttery potato puree.

41

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S T E W S , B R A I S E S & H E A R T Y B O W L S

OriginsStories of chilli’s origin are as

varied and fantastical as versions of the recipe today. One Native American legend credits 17th-

century Spanish nun Sister Mary of Agreda (though she never set foot in America), while another

theory suggests immigrants from the Canary Islands introduced the dish. Most likely, however,

is that it was created for cattle drivers – dried beef, fat, chillies

and salt pounded into bricks that could be rehydrated while

traversing between Texas and California.

This behemoth of bowl foods, laden with beef and chillies, is much like a hug from your mother – its rich embrace

dispels your ills and whispers ‘all will be well’.

Chilli con carne

Depending on your tolerance for spices, a spoonful of chilli con carne can generate a variety of responses, from wrapping your palate in a figurative fuzzy blanket to blasting it with a blowtorch. And therein lies the joy of making your own: you can establish your perfect level of heat. Chillies aside, the flavours in the bowl are always warming, with garlic, onions, beef and a variety of spices each playing their part. In Texas (where it is the official state dish), it’s just known as ‘chili’ or ‘bowl o’ red’, and in purist’s recipes you won’t find beans, tomatoes or minced beef (steak or brisket is used). ● by Matt Phillips

Tasting notes

You’ll need6–8 dried whole chillies

(pasilla, guajillo, New Mexico, or a mixture)

1½ tsp ground cumin½ tsp ground black peppersalt2¼ cups water5 tbs lard 1kg (2lb 2oz) of well-trimmed

and cubed (1½cm/½in) beef chuck

⅓ cup finely chopped peeled yellow onion

3 cloves of garlic, minced2 cups beef stock2 tbs masa harina (corn flour)1 tbs muscovado brown sugar,

firmly packed1½ tbs white vinegarsour cream, to servelime wedges, to serve

T E X A S , U S ASERVES 4

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Method1 Gently toast the chillies in a large frying pan over medium-low heat for 2–3 minutes. Place in a bowl, cover with boiling water and soak until soft, 30–45 minutes. Drain and split, then remove seeds and stems.

2 Thoroughly blend the chillies with the cumin, black pepper, 1 tbs salt and ¼ of the cup water to create a smooth, fluid paste. Set aside.

3 Melt 2 tbs lard in the frying pan over medium-high heat. When it starts to smoke, add the beef in batches and cook for 6 minutes or until lightly browned. Set aside.

4 Melt the remaining lard and add the onion and garlic. Cook gently, stirring occasionally, for 3–4 minutes, then pour in the stock and remaining 2 cups of water.

5 Whisk in the masa harina gradually, then stir in the chilli paste. Add the beef with its juices and turn up the heat.

6 Once the mixture starts to simmer, reduce the heat to a low simmer. Cook for 2 hours, stirring occasionally, until the meat is tender.

7 Thoroughly stir in the muscovado sugar and vinegar and season to taste. Gently simmer for another 10 minutes. Remove from the heat and let stand for at least 30 minutes.

8 If the chilli seems too dry, add more stock or water; simmer more if it’s too wet. Add more salt, sugar, or vinegar to taste.

9 Reheat gently and serve in bowls with sour cream and lime wedges.

42

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D I S H E S

Gekikara translates from Japanese as 'hellishly spicy'. Slurping these noodles, the broth brimming with chilli and pepper, may be

like ingesting molten lava, but is also a curiously addictive experience.

You’ll need2L (3½ pints) chicken stock4 garlic cloves, smashed4cm root ginger, sliced1 leek, chopped 1 carrot, chopped1 piece of kombu 1 tsp white pepper2 tbsp soy sauce2 tbsp mirin (cooking sake)2 tbsp white sugar120ml (4oz) gochujang paste/

hot pepper paste1–2 tbsp chilli oil to taste540g (1lb) ramen noodles,

cooked2 hard boiled eggs, halvedpickled bamboo shoots, nori

sheets, black sesame seeds and sliced spring onions, to garnish

Method1 Add the garlic, ginger, leek, carrot, kombu and white pepper to the stock and bring to the boil.

2 Add soy, mirin, sugar, gochujang and chilli oil, then reduce the heat and simmer for 15 minutes. Remove the kombu, then cook for a further hour. Strain and discard solids.

3 Boil the noodles in plenty of water until al dente and divide between four bowls.

4 Top with half an egg, bamboo shoots, nori, sesame seeds and spring onions, then ladle the spicy soup over the top to serve.

Gekikara ramen

Rāmen bars specialising in this dish often make it available in gradations of spiciness, from temporarily tongue numbing to off the radioactive scale. The chef will freshly prepare the dish for you, ladling the fiery red stock, perhaps with an extra dash of chilli oil or generous dose of pepper powder, over the noodles. Then it’ll be topped with garnishes such as beansprouts, julienned spring onions, boiled egg and slices of pork. Follow fellow diners by slurping the rāmen noisily while eating, with napkin at the ready to dab your perspiring brow. Despite the feeling of a volcano about to erupt in your belly, don't linger over your bowl: rāmen is eat-and-go food of the fastest order. ● by Simon Richmond

Tasting notes

J A PA N

OriginsThe origin of these thin, springy

wheat noodles is generally thought to be China. However,

down the centuries rāmen has become a cornerstone of Japanese cuisine and there's a vast range of ways to serve the noodles, either in a soupy

stock or dry with dipping sauce. In fact, rāmen has developed an international cult following, with

chefs vying to prepare unique recipes, including gekikara.

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SERVES 4

63

D I S H E S

Gekikara translates from Japanese as 'hellishly spicy'. Slurping these noodles, the broth brimming with chilli and pepper, may be

like ingesting molten lava, but is also a curiously addictive experience.

You’ll need2L (3½ pints) chicken stock4 garlic cloves, smashed4cm root ginger, sliced1 leek, chopped 1 carrot, chopped1 piece of kombu 1 tsp white pepper2 tbsp soy sauce2 tbsp mirin (cooking sake)2 tbsp white sugar120ml (4oz) gochujang paste/

hot pepper paste1–2 tbsp chilli oil to taste540g (1lb) ramen noodles,

cooked2 hard boiled eggs, halvedpickled bamboo shoots, nori

sheets, black sesame seeds and sliced spring onions, to garnish

Method1 Add the garlic, ginger, leek, carrot, kombu and white pepper to the stock and bring to the boil.

2 Add soy, mirin, sugar, gochujang and chilli oil, then reduce the heat and simmer for 15 minutes. Remove the kombu, then cook for a further hour. Strain and discard solids.

3 Boil the noodles in plenty of water until al dente and divide between four bowls.

4 Top with half an egg, bamboo shoots, nori, sesame seeds and spring onions, then ladle the spicy soup over the top to serve.

Gekikara ramen

Rāmen bars specialising in this dish often make it available in gradations of spiciness, from temporarily tongue numbing to off the radioactive scale. The chef will freshly prepare the dish for you, ladling the fiery red stock, perhaps with an extra dash of chilli oil or generous dose of pepper powder, over the noodles. Then it’ll be topped with garnishes such as beansprouts, julienned spring onions, boiled egg and slices of pork. Follow fellow diners by slurping the rāmen noisily while eating, with napkin at the ready to dab your perspiring brow. Despite the feeling of a volcano about to erupt in your belly, don't linger over your bowl: rāmen is eat-and-go food of the fastest order. ● by Simon Richmond

Tasting notes

J A PA N

OriginsThe origin of these thin, springy

wheat noodles is generally thought to be China. However,

down the centuries rāmen has become a cornerstone of Japanese cuisine and there's a vast range of ways to serve the noodles, either in a soupy

stock or dry with dipping sauce. In fact, rāmen has developed an international cult following, with

chefs vying to prepare unique recipes, including gekikara.

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SH

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OC

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EYEE

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GET

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AGES

SERVES 4

43

63

D I S H E S

Gekikara translates from Japanese as 'hellishly spicy'. Slurping these noodles, the broth brimming with chilli and pepper, may be

like ingesting molten lava, but is also a curiously addictive experience.

You’ll need2L (3½ pints) chicken stock4 garlic cloves, smashed4cm root ginger, sliced1 leek, chopped 1 carrot, chopped1 piece of kombu 1 tsp white pepper2 tbsp soy sauce2 tbsp mirin (cooking sake)2 tbsp white sugar120ml (4oz) gochujang paste/

hot pepper paste1–2 tbsp chilli oil to taste540g (1lb) ramen noodles,

cooked2 hard boiled eggs, halvedpickled bamboo shoots, nori

sheets, black sesame seeds and sliced spring onions, to garnish

Method1 Add the garlic, ginger, leek, carrot, kombu and white pepper to the stock and bring to the boil.

2 Add soy, mirin, sugar, gochujang and chilli oil, then reduce the heat and simmer for 15 minutes. Remove the kombu, then cook for a further hour. Strain and discard solids.

3 Boil the noodles in plenty of water until al dente and divide between four bowls.

4 Top with half an egg, bamboo shoots, nori, sesame seeds and spring onions, then ladle the spicy soup over the top to serve.

Gekikara ramen

Rāmen bars specialising in this dish often make it available in gradations of spiciness, from temporarily tongue numbing to off the radioactive scale. The chef will freshly prepare the dish for you, ladling the fiery red stock, perhaps with an extra dash of chilli oil or generous dose of pepper powder, over the noodles. Then it’ll be topped with garnishes such as beansprouts, julienned spring onions, boiled egg and slices of pork. Follow fellow diners by slurping the rāmen noisily while eating, with napkin at the ready to dab your perspiring brow. Despite the feeling of a volcano about to erupt in your belly, don't linger over your bowl: rāmen is eat-and-go food of the fastest order. ● by Simon Richmond

Tasting notes

J A PA N

OriginsThe origin of these thin, springy

wheat noodles is generally thought to be China. However,

down the centuries rāmen has become a cornerstone of Japanese cuisine and there's a vast range of ways to serve the noodles, either in a soupy

stock or dry with dipping sauce. In fact, rāmen has developed an international cult following, with

chefs vying to prepare unique recipes, including gekikara.

VIN

CEN

T ST

. TH

OM

AS ©

SH

UTT

ERST

OC

K

LAYL

A D

ARTR

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EYEE

M ©

GET

TY IM

AGES

SERVES 4

44

45

139

AROUND THE WORLD IN 80 FOOD TRUCKS

How to make it SERVES 4

Ingredients2 x 400g (14oz) cans chickpeas1L (13/4 pints) water2 teabags (preferably Red Label)50ml (2fl oz) rapeseed oil or ghee2 medium onions, finely chopped1 tbs ginger garlic pureepinch of salt150g (5oz) tomato pureejuice of 1 lemon2 tsp coriander leaves, choppedcooked rice, to serve

For the spice blend:2 tsp ground cumin2 tsp ground coriander1/2 tsp ground turmeric 1 tsp pomegranate seeds2 cloves2 black cardamoms4 green cardamoms1/2 stick cinnamon2 small bay leaves4 dried red chilliessalt, to taste

Method1. Drain the chickpeas and put

in a pan with the water and teabags. Bring to the boil, then turn off the heat and set aside for 10 minutes. Remove the teabags.

2. To make the spice blend, put all the ingredients in a dry frying pan and toast, shaking often, for 1–2 minutes, until fragrant. Transfer to a mortar and pestle or spice grinder and grind into fine powder.

3. Heat the oil or ghee in a frying pan, add the onion, ginger, garlic puree and salt and sauté for 8–10 minutes or until softened.

4. Stir in the spice blend and cook for 10 more minutes. Add 1 tbs of the chickpea water to prevent sticking.

5. Add the tomato puree and cook for 5 minutes.

6. Pour in the chickpeas and water. Cook for 20 minutes or until thickened, then stir in the lemon juice.

7. Garnish with fresh coriander and serve with rice.Follow them on

Instagram: @curryupnowFacebook: @CurryUpNow

In 2009, just as the branded food truck revolution was gaining momentum, Akash Kapoor and his partners launched Curry Up Now in

San Francisco. The mission was to serve authentic Indian food with traditional North Indian flavours, but in accessible ways that were also a touch atypical. Such was the genesis of their breakthrough Tikka Masala Burrito – a truck-friendly, eat-while-you-walk approach to Indian food that’s familiar but cool and has a little bit of mystery. Since then, their Deconstructed Samosas, Naughty Naan, Sexy Fries and other signature specials have complemented a menu of classics, including Chana Masala, a chickpea curry mainstay. Just don’t call anything fusion or modern food, because at heart it’s true to time-honoured tastes, with ingredients that are, as much as possible, organic, locally sourced and environmentally conscious. Today, Curry Up Now reaches fans through its food truck, six Bay Area fine-casual restaurants and two Mortar & Pestle bars serving unique India-inspired cocktails.

Chana MasalaCURRY UP NOW, SAN FRANCISCO, USA

‘Our food was born of a desire to do something different yet authentic.

That’s what put us on the map: Indian food made with the intention of not

scaring anybody.’Akash Kapoor,

founder and CEO

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139

AROUND THE WORLD IN 80 FOOD TRUCKS

How to make it SERVES 4

Ingredients2 x 400g (14oz) cans chickpeas1L (13/4 pints) water2 teabags (preferably Red Label)50ml (2fl oz) rapeseed oil or ghee2 medium onions, finely chopped1 tbs ginger garlic pureepinch of salt150g (5oz) tomato pureejuice of 1 lemon2 tsp coriander leaves, choppedcooked rice, to serve

For the spice blend:2 tsp ground cumin2 tsp ground coriander1/2 tsp ground turmeric 1 tsp pomegranate seeds2 cloves2 black cardamoms4 green cardamoms1/2 stick cinnamon2 small bay leaves4 dried red chilliessalt, to taste

Method1. Drain the chickpeas and put

in a pan with the water and teabags. Bring to the boil, then turn off the heat and set aside for 10 minutes. Remove the teabags.

2. To make the spice blend, put all the ingredients in a dry frying pan and toast, shaking often, for 1–2 minutes, until fragrant. Transfer to a mortar and pestle or spice grinder and grind into fine powder.

3. Heat the oil or ghee in a frying pan, add the onion, ginger, garlic puree and salt and sauté for 8–10 minutes or until softened.

4. Stir in the spice blend and cook for 10 more minutes. Add 1 tbs of the chickpea water to prevent sticking.

5. Add the tomato puree and cook for 5 minutes.

6. Pour in the chickpeas and water. Cook for 20 minutes or until thickened, then stir in the lemon juice.

7. Garnish with fresh coriander and serve with rice.Follow them on

Instagram: @curryupnowFacebook: @CurryUpNow

In 2009, just as the branded food truck revolution was gaining momentum, Akash Kapoor and his partners launched Curry Up Now in

San Francisco. The mission was to serve authentic Indian food with traditional North Indian flavours, but in accessible ways that were also a touch atypical. Such was the genesis of their breakthrough Tikka Masala Burrito – a truck-friendly, eat-while-you-walk approach to Indian food that’s familiar but cool and has a little bit of mystery. Since then, their Deconstructed Samosas, Naughty Naan, Sexy Fries and other signature specials have complemented a menu of classics, including Chana Masala, a chickpea curry mainstay. Just don’t call anything fusion or modern food, because at heart it’s true to time-honoured tastes, with ingredients that are, as much as possible, organic, locally sourced and environmentally conscious. Today, Curry Up Now reaches fans through its food truck, six Bay Area fine-casual restaurants and two Mortar & Pestle bars serving unique India-inspired cocktails.

Chana MasalaCURRY UP NOW, SAN FRANCISCO, USA

‘Our food was born of a desire to do something different yet authentic.

That’s what put us on the map: Indian food made with the intention of not

scaring anybody.’Akash Kapoor,

founder and CEO

© A

NTH

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Y P

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| LO

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159

AROUND THE WORLD IN 80 FOOD TRUCKS

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How to make itMAKES 20

Ingredients160g (5½oz) unsalted butter, softened130g (4½oz) white sugar115g (4oz) soft light brown sugar1 tbs red food colouring5 tbs milk1 tsp vanilla extract25g (1oz) unsweetened cocoa powder 1 tsp bicarb soda (baking soda)1 tsp baking powder½ tsp sea salt210g (7½oz) plain flour75g (3oz) white chocolate chips

Method1. Preheat the oven to 200ºC (400°F).

2. Using a stand mixer or hand beater, cream the butter and sugars together on medium speed until light and fluffy (about 3–5 minutes).

3. Mix in the food colouring, milk and vanilla.

4. In a separate bowl, stir together the cocoa powder,

bicarb soda, baking powder, salt and flour.

5. Add the flour mixture to the butter mixture and mix on low until well combined, scraping the sides of the bowl occasionally.

6. Mix in the chocolate chips. Scoop the dough by rounded tablespoons on to an ungreased baking sheet and bake for 11–12 minutes, or until the cookies are slightly puffed and crackled on top.

7. Remove and place on a wire rack to cool.

Follow them on Twitter: @captaincookiedc

Ever since baking his first chocolate chip cookie aged four, Kirk Francis has been trying to achieve the perfect recipe. His

mission continues. In 2012, he and his wife Juliann started a food truck business, Captain Cookie and the Milk Man. Kirk converted their four trucks into mini-bakeries and his uncle hand-painted their exteriors; quirkily, their first ‘cookiemobile’ was a former Washington Post delivery van. These days, the cookiemobiles set up shop throughout DC, Virginia, and Maryland (and there are two bricks-and-mortar locations). Every morning within the compact kitchens the duo and their staff whip up eight cookie flavours, including chocolate chip, double chocolate, oatmeal raisin and ginger molasses – plus weekly experiments like the red velvet cookie. Enjoy these fresh, chewy bites with natural ice cream; the ice-cream cookie sandwich is their best-seller. The company also ‘saves the world one cookie at a time’ by supporting food charities in Washington DC.

Red Velvet CookiesCAPTAIN COOKIE AND THE MILK MAN, WASHINGTON DC, USA

48

159

AROUND THE WORLD IN 80 FOOD TRUCKS

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How to make itMAKES 20

Ingredients160g (5½oz) unsalted butter, softened130g (4½oz) white sugar115g (4oz) soft light brown sugar1 tbs red food colouring5 tbs milk1 tsp vanilla extract25g (1oz) unsweetened cocoa powder 1 tsp bicarb soda (baking soda)1 tsp baking powder½ tsp sea salt210g (7½oz) plain flour75g (3oz) white chocolate chips

Method1. Preheat the oven to 200ºC (400°F).

2. Using a stand mixer or hand beater, cream the butter and sugars together on medium speed until light and fluffy (about 3–5 minutes).

3. Mix in the food colouring, milk and vanilla.

4. In a separate bowl, stir together the cocoa powder,

bicarb soda, baking powder, salt and flour.

5. Add the flour mixture to the butter mixture and mix on low until well combined, scraping the sides of the bowl occasionally.

6. Mix in the chocolate chips. Scoop the dough by rounded tablespoons on to an ungreased baking sheet and bake for 11–12 minutes, or until the cookies are slightly puffed and crackled on top.

7. Remove and place on a wire rack to cool.

Follow them on Twitter: @captaincookiedc

Ever since baking his first chocolate chip cookie aged four, Kirk Francis has been trying to achieve the perfect recipe. His

mission continues. In 2012, he and his wife Juliann started a food truck business, Captain Cookie and the Milk Man. Kirk converted their four trucks into mini-bakeries and his uncle hand-painted their exteriors; quirkily, their first ‘cookiemobile’ was a former Washington Post delivery van. These days, the cookiemobiles set up shop throughout DC, Virginia, and Maryland (and there are two bricks-and-mortar locations). Every morning within the compact kitchens the duo and their staff whip up eight cookie flavours, including chocolate chip, double chocolate, oatmeal raisin and ginger molasses – plus weekly experiments like the red velvet cookie. Enjoy these fresh, chewy bites with natural ice cream; the ice-cream cookie sandwich is their best-seller. The company also ‘saves the world one cookie at a time’ by supporting food charities in Washington DC.

Red Velvet CookiesCAPTAIN COOKIE AND THE MILK MAN, WASHINGTON DC, USA

49

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