Mexican: Recipe for Aguachile de camarón
Difficulty: easy
Preparation time: 15 minutes
Resting time: 60 minutes
Ingredients for two servings:
100 g prawns
1 red onion
2 miniature cucumbers
40 g coriander
40 g parsley
3 tbsp white wine vinegar
4 limes
2 green chillies
2 tbsp water
Salt
Olive oil and Coarse sea salt (for serving), Chilli flakes (for garnishing)
1. Peel and divide the red onions, slice thinly and soak in white wine vinegar.
2. Slice the miniature cucumbers and season with salt in a second bowl.
3. Peel and clean the prawns and rinse with cold water. Then halve the prawns, lay them on a plate, salt well and place in the fridge.
4. Cut the limes in half and juice them. Purée the herbs, green chillies and salt in a blender with the lime juice and a little water. Pour the mixture over the prawns and leave to “cure” in the fridge for around 30 minutes.
5. Top the prawns with the cucumber slices and pickled onions. Garnish with sea salt flakes, chilli flakes, olive oil and some coriander.
Goes well with crispy tacos or maize chips with avocado wedges, tostada style.
Brazilian: Recipe for Pão de queijo
Difficulty: medium
Preparation time: 30 minutes
Baking time: 25 minutes
Resting time: 60 minutes
Ingredients for one serving:
1 kg tapioca (flour) or polvilho azedo
200 ml oil
500 g cheese, grated, medium old (mixture of Parmesan and Gouda)
3 eggs, size M
400 ml milk
125 ml water
1 heaped tbsp. salt
1. Bring the water, milk, oil and salt to the boil in a saucepan.
2. Remove the pan from the heat and gradually stir in the flour.
3. Beat the eggs, add to the dough and work the mixture into a smooth dough.
4. Add the grated cheese and knead the dough with your hands. If the dough is sticky, add flour. Ideally, the dough should have a soft consistency.
5. Leave the dough to rest in the fridge for 60 minutes.
6. Form small balls and bake them in the oven on a baking tray lined with baking paper on the middle shelf, at 180 to 200° Celsius until golden. The balls should be slightly crispy on the outside and fairly soft on the inside.
Goes well with a fresh salad.
Japanese: Recipe for Tori no kara-age
Difficulty: medium
Preparation time: 90 minutes
Baking time: 4 minutes
Resting time: 60 minutes
Ingredients for two servings:
450 g chicken breast (or boneless chicken thighs)
50 ml soy sauce
50 ml mirin
1 large clove of garlic
75 g wheat flour
75 g potato starch (katakuriko)
1 tsp. salt
1/2 tsp. pepper
500 ml oil (sunflower or rapeseed oil)
1. Wash the chicken breast under running water and pat dry.
2. Cut the chicken breast into bite-sized pieces, place in a sealable container and season with salt and pepper.
3. Add the finely grated garlic, soy sauce and mirin, and stir.
4. Close the container and leave the chicken breast to marinate in the fridge for 60 minutes.
5. Mix the wheat flour and potato starch in a bowl.
6. Place the pieces of chicken breast, slightly drained, in the flour mixture and make sure that each piece is completely coated.
7. Heat the oil to 175° Celsius in a deep pan; for best results, the temperature must be between 160° and 180° Celsius.
8. Carefully place six pieces of chicken breast in the pan and deep fry for 4 minutes.
9. Remove the pieces from the pan and drain on kitchen paper.
Goes well with freshly cooked rice and a mayonnaise dip, for example.
Hungarian: Recipe for Lángos
Difficulty: easy
Preparation time: 60 minutes
Baking time: 30 minutes
Resting time: 60 – 120 minutes
Ingredients for ten patties:
500 g flour
1 tsp. salt
1 tsp. sugar
20 g yeast, crumbled
3.25 dl milk
50 g butter, soft
1. Mix the flour, salt and sugar.
2. Mix the yeast with the milk, add to the flour along with the butter, and knead to form a dough.
3. Cover the dough and leave for 60 to 120 minutes until doubled in size.
4. Cut the dough into 10 pieces and form thin patties, about 6 millimetre thick with a slightly thicker edge.
5. Place the 10 patties on floured cloths, cover and leave to rise for 15 minutes.
6. Heat the oil to 170° Celsius, prick the patties with a fork and bake them in the hot oil for about 2 minutes on each side.
7. Remove from the oil and drain on kitchen paper.
8. Coat with a garlic paste (crushed garlic, water and oil) and salt.
Indian: Recipe for Idli
Difficulty: easy
Preparation time: 2 days
Steam cooking: 15 minutes
Resting time: twice 24 hours
Ingredients for 12 idlis:
100 g black lentils
100 g long-grain rice
100 ml water
1 tsp. salt
3 tbsp. vegetable oil, for the bowls
Important: A special idli steamer is used to achieve the beautiful UFO shape. Idli makers are also available made up of several tiers, which can be inserted into a steam cooker. 4 UFO-shaped idlis can be made in each mould. Alternatively, small bowls can be used.
1. Wash the rice and leave it in a bowl for 24 hours covered with fresh water.
2. Wash the black lentils and leave them in a bowl for 24 hours covered with fresh water.
3. Drain the rice and black lentils in a colander and leave to drain.
4. Purée the rice and the black lentils, adding 100 ml of water.
5. Leave the covered dough to ferment at room temperature for 24 hours.
6. Stir the salt into the batter.
7. Brush small bowls with oil and fill with batter.
8. Steam the bowls in the steamer for 15 minutes.
Serve with suitable sauces such as sambar, coconut chutney and chickpea curry (chana masala).