Yemen National Dish - Saltah: #shayansglobalcooking
We are almost there. It has been a long time since I last did this challenge, from W and Wales to Y has taken well over six months and I finally did it. I missed X out, but you know why.
Thank you Yemen for a good challenge and a new type of dish for me. The Vietnamese Pho wasn't too long ago and with Saltah (The Yemen National Dish), another soup like dish was presented to us.
Thank you Yemen for a good challenge and a new type of dish for me. The Vietnamese Pho wasn't too long ago and with Saltah (The Yemen National Dish), another soup like dish was presented to us.
One reason why this dish took so long to make was because of the recipe. For some reason I was put off by the fact that it had different elements to it. Hindsight is a wonderful thing and looking back now, the dish was easy to create, but did need some time to make.
The element which needed time was the soaking of the fenugreek seeds overnight. Besides that, this dish is easy to make and is a dish where you let the ingredients come together and create the magic.
I used the amazing resource of the 196 Flavours website and their recipe for Saltah.
The element which needed time was the soaking of the fenugreek seeds overnight. Besides that, this dish is easy to make and is a dish where you let the ingredients come together and create the magic.
I used the amazing resource of the 196 Flavours website and their recipe for Saltah.
I am thankful that I had the chance to both cook and eat this dish. 40 or so minutes in the kitchen, then slurped over and finished in five minutes. The blend of protein and veg with the fragrant cumin and coriander allow many different flavours at one time.
I didn't taste the Saltah whilst cooking and wasn't really sure what to expect. Fenugreek is not an ingredient I use too often, but with the lamb and the herbs and spices I was confident that it would be a dish I would like (or at least be able to eat). The dish doesn't look great in any of my pictures, however it was something I would have again.
One thing that is clear with this challenge, is that it has allowed me to try new things, learn about new cultures and share my experiences with all. One more to go.
I didn't taste the Saltah whilst cooking and wasn't really sure what to expect. Fenugreek is not an ingredient I use too often, but with the lamb and the herbs and spices I was confident that it would be a dish I would like (or at least be able to eat). The dish doesn't look great in any of my pictures, however it was something I would have again.
One thing that is clear with this challenge, is that it has allowed me to try new things, learn about new cultures and share my experiences with all. One more to go.
Vietnamese National Dish: Pho - #shayansglobalcooking
GOOD Moooorrrrnniiiingggg VIETNAM!!!
Only four more countries to go.
W, X, Y and Z
Before we get ahead of ourselves, let's check out V and Vietnam. The National Dish was a clear one, Pho all the way. I do love a Pho, so was glad the vote went towards Vietnam.
Only four more countries to go.
W, X, Y and Z
Before we get ahead of ourselves, let's check out V and Vietnam. The National Dish was a clear one, Pho all the way. I do love a Pho, so was glad the vote went towards Vietnam.
The broth is the key component of this dish. It is also the stage that takes the longest as it involves making sure the stock and veg infuse together to make it deep and full in flavour.
I wanted to do Beef Pho, but I had to get the beef and bones to start. This seemed like a long process. I have become really lazy and this stopped me from going to the butchers to get this. Luckily, as fate would have it, we had a whole roast chicken that evening, so I decided to go for Chicken Pho.
The recipe I used was from the Epicurious site: This recipe was for a Classic Chicken Pho.
With Chicken the other benefit too was that the cooking time was a lot less. So instead of 6-8 hours simmering the beef bones, it was just a couple of hours for the chicken and veg.
I wanted to do Beef Pho, but I had to get the beef and bones to start. This seemed like a long process. I have become really lazy and this stopped me from going to the butchers to get this. Luckily, as fate would have it, we had a whole roast chicken that evening, so I decided to go for Chicken Pho.
The recipe I used was from the Epicurious site: This recipe was for a Classic Chicken Pho.
With Chicken the other benefit too was that the cooking time was a lot less. So instead of 6-8 hours simmering the beef bones, it was just a couple of hours for the chicken and veg.
The recipe from the Epicurious site was something I followed, relatively stringently. The few differences I had to make were due to lack of ingredients. Instead of raw ginger, I used powdered ginger and instead of rock sugar, i just used caster sugar.
Time is key to this dish and letting the chicken broth bubble away with the onions and ginger set the magic in motion. I do feel that the beef bones, would make for a richer and deeper taste, so that will happen next time.
After the relative success of this, I will make Pho again and very soon.
Time is key to this dish and letting the chicken broth bubble away with the onions and ginger set the magic in motion. I do feel that the beef bones, would make for a richer and deeper taste, so that will happen next time.
After the relative success of this, I will make Pho again and very soon.
One last word of warning. Make a lot of broth. I used quite a small saucepan, which meant that the broth was only enough for one person. Considering the amount of time spent, my wife wasn't happy that we had to share this dish.
2018 Burger Challenge #10burgers10hours
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Burgers, burgers and more burgers.
2018 will be my third time trying to complete the 10 Burgers in 10 Hours challenge on February 3rd. In 2016 I managed 8.5, in 2017 I managed 7.5, let's hope the buck stops in 2018 and I can finally do it all. The aim is raise money for Great Ormond Street Hospital Charity. They have been my charity for the last two years and will be so again. So please donate to this great cause and help us beat our targets and get over £1000! https://uk.virginmoneygiving.com/fundraiser-display/showROFundraiserPage?pageId=874783 From the map you can see where I plan on going to a degree. Below is more details of where and rough idea of times. All TBC closer to the date on February 03 2018. |
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Please show your support by donating and come and visit too.
https://uk.virginmoneygiving.com/fundraiser-display/showROFundraiserPage?pageId=874783 It will be a fun day and hopefully I will be in a good and fit state to finish this challenge. #10burgers10hours |
Please donate - Great Ormond Street Hospital #10burgers10hours
I'm going to do it this year! I will have 10 burgers in 10 hours. I am confident because I'm in training mode, four burgers in the last seven days has me feeling excited and PUMPED.
Please help me raise over £1000 for Great Ormond Street Hospital by donating on the following link:
https://uk.virginmoneygiving.com/fundraiser-display/showROFundraiserPage?pageId=874783
Please help me raise over £1000 for Great Ormond Street Hospital by donating on the following link:
https://uk.virginmoneygiving.com/fundraiser-display/showROFundraiserPage?pageId=874783
We did it #10burgers10hours finally
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After three years, the dream has finally been achieved.
TEN BURGERS IN TEN HOURS I set this up in 2015 and went close but never close enough. At one stage (Last year), I thought it was impossible. I stupidly picked up the courage one more time and set about completing the challenge, but more importantly raising more money for Great Ormond Street Hospital (GOSH) 
Burger Number 7 - a tasty one @ Burger & Beyond
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What made this year different? Well my son joined me, a great inspiration for the day! Introducing the new little Mac! Tactics and Route
At ten to ten I devoured my last burger (McDs Cheesburger) and it felt awful and amazing at the same time.
I definitely feel a weight off my shoulder and can now rest in peace. A big thank you to all the burger places Dirty Burger, Bleecker Burger, Burger Bear and Burger & Beyond. An even bigger thank you and Shout out to FIVE GUYS UK, LUCKY CHIP (The Old Queens Head) and MEAT LIQUOR N1 for donating a burger to this cause. |
Remember to Donate- follow the link : uk.virginmoneygiving.com/fundraiser-display/showROFundraiserPage?pageId=874783
A summary of the day - friends, family and burgers
Ugandan National Dish: Matooke - #shayansglobalcooking
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I have not been lazy; just a bit pre-occupied. No excuses. I managed to go on to the next letter of my cooking challenge. 6 different countries to do, now after U and Uganda only five more to go. When it comes to prepping for this; the usual procedure is as follows:
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Lots of Plantains required
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Food bubbling away
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A key ingredient for this dish was Plantains. The issue with Plantains is that you will not find them at your high street supermarket chain. Local grocers may supply them, but even then, you still have to search a bit. I was super lazy with my search and ordered a box of ten from Amazon. Thanks Jeff.
I used my measures for this as I was sticking to what I had in my fridge. Due to my quite empty fridge, it also meant that I had to do a vegetarian version, without any meat. I could do a week without meat I guess. |
Finished product of Matoke
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Thank you very much Uganda; a great National dish and I thoroughly enjoyed cooking with Plantains.
The world is a flavourful place, don't restrict yourselves people, Explore! This is a dish I will make again and would like to see how it goes with meat. The recipe is not too sweet and doesn't need any extra seasoning as the stock helps with the flavours.
A quick tip from me is that you should let it cool down before serving as the plantains stay extremely hot for a while; so instead of burning your mouth, be a bit patient.
The world is a flavourful place, don't restrict yourselves people, Explore! This is a dish I will make again and would like to see how it goes with meat. The recipe is not too sweet and doesn't need any extra seasoning as the stock helps with the flavours.
A quick tip from me is that you should let it cool down before serving as the plantains stay extremely hot for a while; so instead of burning your mouth, be a bit patient.
#shayansglobalcooking: Russian Dumplings
I have made it to R, which means only eight more letters left.
The vote was a close call, but, Russia with lots of love and maybe election rigging won the vote. It should be no surprise actually.
I struggled to initially find out what the national dish was; because there were many. One dish though did stand out and this was Pelmeni.
Pelmeni is Russian Dumplings and these were my first time making dumplings. See me in the flow below.
The vote was a close call, but, Russia with lots of love and maybe election rigging won the vote. It should be no surprise actually.
I struggled to initially find out what the national dish was; because there were many. One dish though did stand out and this was Pelmeni.
Pelmeni is Russian Dumplings and these were my first time making dumplings. See me in the flow below.
The source i used for this recipe was The Spruce. It was all quite straight forward this recipe.
The filling for the dumplings was pork mince, beef mince, salt and pepper and grated onions.
This was encased in my pastry, which was a bit more work, especially with more flour needed than the recipe asked for. How did it turn out?
The filling for the dumplings was pork mince, beef mince, salt and pepper and grated onions.
This was encased in my pastry, which was a bit more work, especially with more flour needed than the recipe asked for. How did it turn out?
Pelmeni with dill
The dumplings look nice don't they. They sure did taste nice too. Frying the dumplings in butter after definitely did help, This added a bit more texture to the dumplings and everyone likes a bit of extra fat in their food anyway.
I was happy to try this dish as I am often afraid of anything pastry related. However, I conquered the pastry and the sticky dough and made good food for my wife and father-in-law.
I actually had some pastry and filling left over that I was able to make sausage rolls the night after and burgers the night after that.
Awesome.
I was happy to try this dish as I am often afraid of anything pastry related. However, I conquered the pastry and the sticky dough and made good food for my wife and father-in-law.
I actually had some pastry and filling left over that I was able to make sausage rolls the night after and burgers the night after that.
Awesome.