World recipes in your kitchen
People stocking up their kitchens and pantries has been big news in the past few weeks. So, now you’ve got your ingredients… what are you going to use them for? We’ve got a few ideas! Welcome to our round-the-world culinary guide, featuring our take on some scrumptious world classics that you can adapt from home.
This customisable dish of mixed ingredients (bibim) and rice (bap) is a South Korean favourite with locals and travellers alike. This surprisingly easy recipe packs in tonnes of flavour and the ingredients can be swapped depending on taste and what you have in the cupboard.
- 100g / 3.5 ounces beef mince (or other cuts)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1/4 tsp minced garlic
Vegetables and other
- 250g mildly seasoned spinach
- 350g mildly seasoned bean sprouts
- 100g shiitake mushroom
- 1 small carrot
- 3 to 4 serving portions of steamed rice
- 3 or 4 eggs (depending on the serving portion)
- 2 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp water
- 1 tbsp roasted sesame seeds
- 1 tsp vinegar – I used apple vinegar
- 1 tsp minced garlic
- Marinate the meat with the meat sauce ingredients listed above for 30 minutes. Add some cooking oil into a wok and cook the meat through for 3-5 minutes on medium to high heat.
- Mix the Bibimbap sauce ingredients in a bowl.
- Boil the spinach for 30 seconds then put under cold water for 1-2 minutes. Squeeze the spinach to remove excess water.
- Add 1 tsp green onion, finely chopped, ½ tsp minced garlic, ¼ tsp fine sea salt or to taste, 1 tsp roasted sesame seeds and 1 tbsp sesame oil to the spinach.
- Rinse, peel and chop the carrots and shiitake mushrooms into thin long strips. Add some cooking oil and 1/4 tsp of fine sea salt in a wok and cook the carrots, mushrooms and bean sprouts on medium to high heat for 2 to 3 minutes.
- Fry eggs to your preference
- Put the rice into a bowl and add the meat, assorted vegetables, seasoned spinach, Bibimbap sauce and the egg on top of the rice and you are ready to serve.
Regent Travel Specialist, Carl Meadows, can’t get enough of khachapuri! The traditional cheese-filled bread can be found in local restaurants and at street food vendors. Locals rip off the crust and dip it in the cheesy centre and enjoy the dish with a glass of delicious Georgian red wine.
For the dough:
- 1 kg flour
- 20g yeast
- 500ml milk
- 50ml oil
- 1tsp salt
For the stuffing:
- 1.2kg cheese
- 2 eggs
- Pour warm milk into a bowl and add the yeast.
- After 10-15 minutes add flour, salt and knead the mixture into dough. Then cover it with a cloth and put it in a warm place.
- Grind up the cheese and add the eggs. Split the resulting paste into several parts, each being roughly 300g.
- Moisten your hands with oil and knead the fermented dough again, this will make your khachapuri extra plump.
- When the dough rises, put cheese in the middle (one 300g part of cheese per Khachapuri) and close it up. Put it face down on the table and roll it out lightly.
- Put the prepared khachapuri on the baking tray and let it bake in a well-heated oven for 20-25 minutes.
A true Vietnamese staple, this brothy noodle soup is both delicious and comforting. The dish originally came from Northern Vietnam but has become a popular street food dish across the country and, as with many Vietnamese recipes, the ingredients vary by area.
- 1 large white onion, peeled and halved
- 3-inch piece of fresh ginger, halved lengthwise
- 5 star anise
- 4 whole cloves
- 3 (3-inch) cinnamon sticks
- 2 cardamom pods
- 1 tablespoon whole coriander seeds
- 8 cups good-quality beef stock (or chicken or vegetable stock)
- 1 tablespoon brown sugar
- 2 teaspoons fish sauce
- fine sea salt, to taste
- Rice noodles
- Garnishes: fresh herbs (cilantro, mint, and/or Thai basil), bean sprouts, lime wedges, thinly-sliced chillies, thinly-sliced onions, sauces (hoisin and/or sriracha)
- Place the onion and ginger cut-side-up on a baking sheet, and brush with a bit of oil. Grill for about 7-10 minutes, until the tops of the onion and ginger are slightly charred. Remove and set aside.
- Meanwhile, heat the anise, cloves, cinnamon, cardamom and coriander to a large stockpot over medium-high heat for about 3 minutes until fragrant. Add in the charred onion, ginger, stock, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover with a lid, and continue to simmer for at least 30 minutes. Strain out (and discard) the onions, ginger and spices. Stir in the fish sauce and sweetener into the hot broth. Then finally, taste and season the broth with salt as needed.
- Prep the noodles. Meanwhile, as your broth is simmering, cook the noodles separately al dente according to the package instructions. Drain in a strainer, then briefly rinse the noodles with cold water to prevent them from continuing to cook. (Toss the noodles with a drizzle of oil — such as sesame oil — to prevent them from sticking.)
- Add a handful of noodles to each individual serving bowl. Then ladle the still-simmering hot broth into the bowls and top each bowl with lots and lots of garnishes, and finish with a squeeze of lime juice.
This aubergine-based smoky dip makes the perfect pitta-dunking snack. Whereas baba ghanoush uses pomegranate molasses, tomato and parsley, muqtabal uses yoghurt, tahini and garlic giving it a softer flavour and allowing more of the smokiness to come through.
- 1 aubergine
- 1/4 cup onion chopped
- 2 tbsp tahini mix 2 part sesame seeds with 1 part olive oil and little water and blend in a blender to make a smooth paste
- 1 tbsp lemon Juice
- 2 tsp garlic chopped
- 2 tbsp greek yogurt
- Salt to taste
- 2 tbsp extra virgin olive oil
- Wash the aubergine and pat dry.
- Make a few incisions on the aubergine and roast directly on a gas stove or in an oven till the skin turns black and the flesh is softened.
- Remove the blackened skin of the aubergine.
- Add the flesh and remaining ingredients in a blender and blend into a smooth dip.
- Garnish with olive oil, coriander and pomegranate kernels.
- Serve with pita or any other crackers.
Now is the time to find your inner mixologist! Follow our rough guide to design your signature tipple. Ingredients
- 50-60ml base spirit – for example gin, vodka
- Mixer juice – citrus like lemon or lime, cranberry, or whatever takes your fancy
- Optional simple syrup – boil equal amounts water and sugar together to make this syrup that, when cooled, is perfect for sweetening your Quarantini
- As this is a DIY recipe it’s really up to you which combination and proportion of ingredients you use.
- We recommend shaking your base spirit, your desired amount of mixer and optional simple syrup together with a few ice cubes. If you don’t have a cocktail shaker, you can use two pint glasses or similar, making sure to tightly join the rims and prevent any spillage.
- Strain into your choice of cocktail glass, sit back and enjoy.