Tag: "Cuisine"

Discover India: Explore Kerala & Her Spices

If you’ve always dreamed about luxurious India holidays, consider travelling to God’s Own Country, Kerala, and visit the famed spice plantations. Spices such as black pepper, cardamom, cinnamon, cloves, ginger and turmeric have long enchanted the world. Many nations fought to control the spice trade, which ran from Indonesia to India to Arabia and finally importation into Egypt and western Europe. In northern Europe, spices were worth their weight in gold, literally, as they both preserved meats and lent their intense flavours to food.

Spices of India

Southern India is world renowned as a producer of spices. On your India holidays visit one or many of Kerala’s spice farms and plantations. Take one of the famous houseboats to explore the backwaters of Kerala, five huge lakes connected by canals, rivers, estuaries and lagoons. This magical and lushly green region of India attracts many visitors each year who come to experience this unique life upon the lakes, where people routinely venture by boat and on the subtle footpaths on land. Cruise on a luxury houseboat to visit fishing villages, tribal hamlets and the fascinating floating bazaars for a very different kind of shopping experience.

Houseboat in Kerala

While staying at a Kerala spice plantation, explore how cardamom, coffee, vanilla and pepper are grown. Inhale the fragrance of the spices in the air and taste how they flavour the regional Kerala cuisine. Delicately savour a Keralan curry and explore the blended spices, seeing if you can taste the separate flavours in the masala. India’s spices are well-known for their medicinal properties as well, and they have been used for thousands of years in this region to treat and cure the people’s ills. The various spice farms and plantations you may visit all have their own different charms, with their own harvest festivals and traditions.

Tikka Powders

Kerala is bordered by the Western Ghat mountains, a region of great biodiversity. If you get a chance, cross over to Mysore, known as the City of Sandalwood. Mysore is famed not only for its fabulously scented sandalwood, but for its picturesque markets of incense, silk and crafts made from rosewood, teak and sandalwood. Mysore is host to many splendid temples and the Maharaja’s Palace as well as the famous Palace Hotel, if you desire another taste of opulence. Your India holidays will encompass days of light travel, visits to spice farms and plantations, bird watching tours, wildlife preserves, colourful markets and stays in luxury lodgings.

Spices in an Indian market

Your exotic India holidays will be all that you dreamed, the magnificent bright colours, ancient temples, the fragrant air of the spice plantations where you can almost taste the scents, so rich is the air, the lush greenery of the Kerala backwaters and the friendly, hospitable people who welcome you to their homes and farms. This fabulous journey will create memories to savour for years to come. Speak to our India holiday travel specialists today and let us tailor your trip.

Celebrity Chef James Martin Explores the Culinary Beauty of the Mediterranean

Earlier this month, Sky Good Food began airing an exciting new series starring celebrity chef James Martin. Visiting and exploring the vast food culture of the Mediterranean, the 28 November episode of James Martin’s Mediterranean featured a look at the culinary specialities from the luxurious 5* Domes of Elounda Resort in Elounda, Greece.

Starting with an assorted palate of Cretan cuisine, James tasted a variety of foods inspired by the different characteristics of the local area. As the episode progressed, he delved into full-dish delights including a Greek salad complimented by fried spring rolls filled with feta cheese and a finely cooked sea bass seasoned with traditional Cretan herbs. All of the recipes captured the culinary philosophy of the resort and complemented its beautiful setting.

Each episode also features James meeting up with local chefs, farmers, and ex-pats as he continues his quest to find out the best way to cook meat, fish, and vegetables in the way people of the region do on a daily basis.

The series airs on The Good Food Network until 1 December 2012.

BBQ Recipe from Jamaica: Jamaican Jerk Chicken

Jamaican Jerk Chicken, is world famous for its fantastic zesty taste and spicy after taste. This simple recipe will let you bring a bit of Jamaican culture into your food and home, the perfect thing to shake things up a little.

Country: Jamaica

Recipe: Jamaican Jerk Chicken

Ingredients:
1 spring onion, minced
4 tablespoons of orange juice
1 tablespoon minced fresh ginger root
1 tablespoon lime juice
1 tablespoon soy sauce
1 garlic clove, minced
1 teaspoon ground allspice
¼ teaspoon ground cinnamon
½ teaspoon ground cloves
1 whole chicken, cut into pieces

Instructions:

1. Combine spring onions, orange juice, ginger, chili, lime juice, soy sauce, garlic, allspice, cinnamon and cloves.
2. Add chicken and marinate for 8 hours
3. Preheat barbeque for medium heat. Cook chicken until juices run clear, and drizzle with leftover marinade that has been boiled for 2 to 3 minutes.

For more BBQ recipes from around the world, look at our fantastic selection on our BBQ Recipe Page.

You can enjoy your Jamaican Jerk Chicken whilst your on a Jamaica holiday or at home with friends and family.

BBQ Recipe From St Lucia: Caribbean Chicken

This mouthwatering Caribbean chicken recipe is the perfect thing to feed hungry guests, based on traditional Caribbean cooking with a blend of spices and flavours, this St Lucian recipe is sure to spice up your BBQ.

Country: St Lucia

Recipe: Caribbean Chicken

Ingredients

Either 4 chicken breast fillets halved or 8 skinless chicken thigh
4-6 spring onions, sliced on the diagonal, about ½ inch wide
1 red or orange pepper, roughly chopped into quite large chunks
A dozen or so button mushrooms, halves
4 rings of fresh pineapple cut into chunks
1-2 red chilies, sliced (seed them if you want to reduce the heat)
1 unripe banana (if you can get a plantain, this is better)
¼ pint dry white wine
½ pint chicken stock
Half a 400g tin of chopped tomatoes
Lemon juice
Dash of Tabasco sauce
Black pepper
Olive oil and butter
Double cream (optional)

Instructions

1.  Place the prepared chicken in a bowl and pour over the juice of about half a lemon. Season with pepper to tast

2.  In the coal pot heat a tablespoon of olive oil and a knob of butter until hot and foaming, add the chicken and quickly brown all over. Remove and set aside

3. Add the spring onions, pepper, mushrooms and chilis to the pan and cook for just a few minutes

4. Return the chicken to the pot and add the pineapple and tomatoes, just leave on a low heat while you deal with the banana.

5. Peel the banana and mash in a bowl with a fork. Mix with about a tablespoon of lemon juice (this will stop it going brown whilst cooking). Add this to the pot also and mix in well

6. Add the wine, stock and tabasco, stir well and leave to simmer for a good half hour or so, stirring occasionall

7. This is a really flavoursome sauce: if you want to soften it a little just add a couple of spoons of double cream at the end of the cooking time

8. Service with rice or cous cous

Enjoy your delicious Caribbean Chicken whilst you are on your St Lucia Holiday or entertaining guests at home.

For more BBQ recipes from around the world, look at our fantastic selection on our BBQ Recipe Page.

Taste the Flavours of Mauritius in Grandma’s Kitchen!

The beautiful Shanti Maurice in Mauritius is spread over 36 acres of tropical gardens with breathtaking views of the hills and the Indian Ocean. In addition to the rejuvenating  amenities of this fantastic five-star resort, Shanti Maurice is also known for the unique culinary experiences it offers. Ingredients come fresh from the ocean, the resort’s gardens or nearby farms, so fresh local produce and imaginative menu choices are the order of the day.

Always at the forefront of innovation in hospitality, Shanti Maurice has recently introduced a new eatery concept which combines home-cooked meals with the essence of a five-star dining palate. On November 2011, Shanti Maurice was also awarded with the prestigious ‘Best Initiative in Clients Experience’ Award by Worldwide Hospitality Awards 2011, for the ‘Grandma’s Kitchen’ experience.

This culinary option invites guest to dine with one of the resort’s favourite team members who prepares and serves her own individual creations of decadence. “Grandma”, is the grandmother of Rimala, the General Manager Paul Van Frank’s assistant, and the venue where Grandma cooks and receives the guest is at their family home.

As a lover of the art of food, Grandma handpicks fresh ingredients daily, guaranteeing that you will have the healthiest, but tastiest selection of options.

Grandma Purchasing Fruits & Vegetables

Her specialities encompass a wide variety of dishes including a fish curry, honey lamb with cinnamon, and a thick soy and ginger sauce. If guests are in the mood for a refreshing sweet treat, she will offer you a pineapple bomb consisting of locally grown fruit, sugar and eggs topped with cream.

Grandma Cooking Food

The importance of Grandma’s Kitchen as a culinary experience is not simply about the food, but also about creating an ‘at home’ atmosphere. During dinner, guests sit around a communal table as Grandma shares stories about her life and passion for cooking.

Grandma's Family & Guests

At the end of the meal, you will receive a mini cookbook that includes some of Grandma’s handwritten recipes and secret cooking tips.

Although your holiday in Mauritius will eventually end, this unique memory of dining in Grandma’s kitchen on your luxurious Mauritius holiday will without a doubt last a lifetime.

BBQ Recipe From Thailand: Beef Waterfall Recipe

The Thai style of cooking is suited to all types of meat, but the rich flavours and strong spices are especially suited to the rich succulent taste of beef. This recipe is wonderfully flavoursome and perfect for a Thai style summer BBQ.

Country: Thailand

Recipe: Beef Waterfall

Ingredients:

A Nice Chunk of Marbly Beef 500gr
1 Fresh Lime
2 Tbs Sesame Oil
2 Tbs of Seasoning Sauce
2 ts Chicken Stock Powder

Instructions:

Slice the beef into steak sized slices for the barbecue

Give them a good pounding with whatever comes to hand (rolling pin, steak tenderiser etc)

Next mix in a bowl with 2 slices of lime juice

Using a mature barbecue, place meat on top to cook, turning regularly so as not to burn the outside.

If you have a nice piece of marbly beef the oil will dribble out and fire up on the coals hence the name “waterfall”

Remove when cooked through, it should still be very soft and a slight pink center is perfect

You can enjoy this recipe on your luxury Thailand holiday or at home with your friends and family.

For more BBQ recipes from around the world, look at our fantastic selection on our BBQ Recipe Page.

Searching for the best BBQ in the World

Everyone had told me that Anguilla is a gourmet’s paradise and now I have been there and experienced it for myself, I can confirm they are not far wrong! With a population of under 14,000, the island has to have more restaurants per household than any other destination I have been to, at last count there were more than 100 places to eat in Anguilla.

You will be spoilt for choice with places such as the famous Roti Hut next to the runway at the International Airport which serves up conch roti, a shell fish cooked in West Indian spices and wrapped up in a Roti bread – simply delicious! For dining by the sea, splurge on fresh seafood at Mango’s on Barnes Bay, and enjoy the ocean breeze in this open air restaurant while sampling some of the island’s finest cuisine.

But by far the best dining experience in Anguilla has to be Scilly Cay, which is open twice a week (and closed in September and October). Stand on the end of the pier at Island Harbour and wave towards the small island of Scilly Cay, then wait for someone to head over to collect you in their boat!

Scilly Cay in Anguilla

Image by: therealaxalady

Scilly Cay is more than a spot for lunch, but is a highlight not to be missed on any holiday to Anguilla. Owned and managed by husband and wife team Euxodie and Sandra Wallace, this delightful couple are dedicated to making your visit to Scilly Cay an experience to remember.

You will be personally welcomed by Euxodie and Sandra, and you will soon work out he is a character in himself. Witty with a dry sense of humour, he will soon have you settled and drinking his famous Euxodie rum punch.

Now comes the best bit, the freshest and most amazing barbequed lobster and crayfish I have ever had. I have eaten lobster all around the world but Scilly Cay’s secret recipe really cannot be beaten. Guests can go out back and watch the team cooking dozens of the freshest lobsters and crayfish on open BBQs, watching them change from their green and blue colour to the richest oranges and reds.

Served on a bed of salad and pasta, the succulent meat of the lobster just falls out of its shell and is one of the tastiest things I have ever had.

Enjoy the rest of your afternoon sitting on the beach, swimming in the harbour or continue with Euxodie’s rum punches while listening to Caribbean tunes being played live by a local band. Heaven on earth and possibly the Best BBQ in The World?

The South African Braai – A BBQ South African Style!

As a native living through the currently chilly British summer, I wanted to share some of my favourite South African summer meals. You will always be able to have a braai in almost any picnic spot, back garden and on many beaches. South Africans even celebrate Braai Day on 24 September (South Africa’s Heritage Day), so we take our braai very seriously! Here is the lowdown on what to expect at a barbeque Southern African style.

What is a ‘braai’?

A braai is a barbeque - the name is taken from the Afrikaans word braaivleis which means barbequed meat.

'Blue bull' steak - a huge cut of beef steak

What type of food can I expect?

Beef steak, Karoo lamb chops and chicken or lamb sosaties (skewers) or a half chicken flattie are usually on the menu, but you will often also find boerewors (farmers sausage) and game specialities like ostrich steak, kudu and impala.

Boerewors is a thick beef sausage, flavoured with herbs and spices and grilled in a coil shape on the open fire as seen below.

Boerewors

A fish braai is also popular in the coastal areas of South Africa – you’ll taste snoek, sardines, kreef (crayfish), prawns and almost any fish you can find from the fishmonger or direct from the fishermen at the harbour in the morning.

A good selection of salad will also be available, usually potato salad, three bean, carrot and pineapple, and green salad aplenty. Potatoes and mielies (corn on the cob) or are sometimes wrapped in foil and placed on the glowing coal.

You might also get a more traditional starch side-dish with your steak or boerewors. Maize is the staple meal in Africa, and pap is a slow-cooked, thick and dry maize porridge that is served with a tomato and onion based relish. Try the Johannesburg township version chakalaka – it has a spicy flavour and is sometimes served with amazi (thick sour milk).

You could also try pofadder or skilpadjies (little tortoises). The names might sound as if they are describing something terrible, but it is actually lambs liver and herbs wrapped in fatty caul to make parcels or a sausage (for a pofadder) that go on the open fire. Delicious with pap or garlic bread.

For desert, stick a marshmallow at the end of a long stick and toast it over the open fire until golden brown.

Crayfish at Die Strandloper Restaurant

Are there any vegetarian options?

Yes. Your host will be happy to put some vegetarian sausages or vegetable sosaties on the grill for you, but you might have to bring your own! Also try haloumi cheese on the grill. There will be an excellent selection of salad to choose from.

Wood fire, charcoal or gas?

If you can get hold of it, hardwood makes the best fires for a braai. The wood is normally collected from already dead branches in the bushveld. Elephants usually make sure there is enough in supply! This wood burns for much longer periods of time than normal chopped pine and has a delicious aroma. Alternatively, you can buy charcoal almost anywhere. Gas is mainly used in restaurants.

Should I bring something to a braai?

Your host will tell you in advance. If you are invited to a ‘bring-and-braai’ you should take some meat, a salad to share and some drinks. Beer, wine and spirits with mixers are welcome.

Are there any restaurants that offer a braai?

Die Strandloper in Langebaan, about an hour north of Cape Town, offers a fantastic fresh seafood braai alongside traditional Cape meals like waterblommetjie bredie (a kind of waterlily stew), snoek (a local fish), roosterkoek (grilled bread buns) and a large selection of seafood.

Snoek on the braai at Die Strandloper Restaurant

1800° Grill Room at Cape Royale Hotel in Cape Town offers steaks cooked from both sides and served with flavoured salts from around the world and excellent wine to accompany your meal.

The Vineyard Hotel’s restaurant, The Square, also offers excellent steak and can expertly match your meal to some of the best wines the region has to offer.

Chain steakhouses like Spur offer steaks and surf and turf (meat and fish combinations), but nothing beats the real thing at home with friends.

Is there any other etiquette I should be aware of?

Yes, your host is normally in charge of the braai and the preparations and is the head chef, so don’t interfere with his or her technique! The fire is normally only lit as the guests arrive, as the fire making process is part of the ritual. It would be quite rude to arrive just as the food comes off the grill! Snacks like chips (crisps), biltong (dried meat) and nuts are usually available. Feel free to eat with your fingers, just relax and enjoy!

Marinated lamb sosaties

Do you like the sound of a braai in South Africa? Which of these dishes would you like to taste?