Travel recipes around the world

This summer, if you don’t have the opportunity to discover new countries or explore distant horizons, go with your frying pans and cookware, and also take a short trip to grocery stores specializing in products from all over the world to prepare dishes from other and inconsistent places. Your taste buds.

On the occasion of writing a book for Handicap International, joint cooking At Éditions Flammarion, I had the opportunity to discover 40 recipes honoring the 40 recipients of the association around the world. It was a great culinary adventure that allowed me to discover new flavors, including famous ones chuck From Nepal, a caramelized lemonade that goes great with potatoes or fish.

Another discovery is Upturned – which means “upside down”. This beautiful eggplant dish usually topped with lamb and rice is found in many variations throughout the Middle East. Not forgetting the delicious ham and rice sausage, deliciously moist and flavored with lemongrass.

And you, what destination are you riding at noon?

In my library, four trips to slowly simmer in your pans.

At the table of a Tamil family. Recipes from my fatherby Jody Danasse (Éd. Alternatives), where you can discover essential products and tips to make nearly 50 family recipes a success; Scotland. Oats, haggis and kernachanby Aurélie Bellacicco and Sarah Lachhab (Éd. de la Martinière), is a true voyage of discovery to discover the Scottish storehouse; paponia (Éd. de la Martinière), by Ewelina Orman, offers 60 Polish recipes, from the most famous to the most unusual; they Yangon Sisters (Éd. Hachette) shares the best recipes from Amy and Emily Chung, two Burmese sisters who grew up in south London.



Laotian sausage and its variations

Enough for 8 people

1 kg minced pork (slightly fatty loin)

150gm cooked thai rice

3 lemons

6 garlic cloves

4 lemon stems

1 c. tablespoon fresh minced ginger

300 gm pork loin

Fine salt and ground pepper

Soak the strainer in a bowl of cold water. Remove the hard part when the lemon stems are born. Using a rolling pin, press the stems of the lemongrass to break up the fibers. Finely chop the lemongrass with a sharp cutting knife.

In a salad bowl, mix well the pork, rice, juice, grated lemon zest, minced garlic cloves, ginger and lemongrass. Add salt and pepper.

If you have a sausage stuffing (or garnish), you can make classic sausage with the casing. Other than that, you can also choose three skins that I particularly like. Spread a strip of colander (pre-squeezed) on a work surface, lay out a sausage with meat filling with a maximum diameter of 2 cm, and roll it to cover the colander filling. With pieces of grilled twine, tie the meat “tube” in two or three places to get individual sausages. Repeat the process with the rest of the filling and the strainer. Cook the Laotian sausage in a frying pan with a little olive oil.

Another very clever technique: wrap the stuffing rolls in plastic film, tighten them well and tie a knot at each end. Steam this pudding for 15 minutes. Leave to cool overnight, then remove the tape. Fry the sausages in a frying pan with a little oil.

With the same filling, I came up with a completely different idea: put a mold or muffin tin with a strainer, and let it hang on the edges. Spread the meat filling in the dish and press it lightly. Fold the strainer down to cover the filling. Preheat the oven to 210 ° C, put a terrine or a cake pan in a large dish, pour hot water over 3 cm. Bake for 15 minutes at 210 ° C, then 45 minutes at 180 °. Allow it to cool and store the Laotian terrine for at least 48 hours in the refrigerator before enjoying it with pickled peppers, for example.


Enough for 8 people

6 large eggplant

4 onions

500 grams of beef chuck

500 gm Scooter beef

2 carrots

4 tomatoes

4 garlic cloves

3 green onions

200 grams of Freekeh (Green roasted wheat, Lebanese grocery)

1 c. Ground cumin ground coffee

1 hot pepper

2 cardamom pods

1 cinnamon stick

1 star anise

2 cloves

2 cm fresh ginger

2 tbsp. pomegranate molasses

5 c. olive oil

for presentation


300 gm sheep yogurt

4 sprigs of mint

1 clove garlic

1 small cucumber

4 sprigs of green and purple basil

Fine salt and ground pepper

Start by cooking the meat: cut the scooter and shape it into large cubes. In a saucepan, with 1 c. tablespoons olive oil, sauté with peeled and diced carrots and 2 garlic cloves, thinly sliced. After a few minutes, add chopped ginger, cinnamon, cayenne pepper, star anise, cardamom seeds crushed with a knife blade, and one onion studded with cloves. Season with salt and pepper and cover well with water. Leave it to simmer for two hours on low heat. Let it cool and cut the meat.

Cut 4 eggplants lengthwise into not very thick slices. In the traditional recipe, these strips are tinted with olive oil. For a lighter cooking, grease a plate with 2 tablespoons. tablespoons of olive oil, salt and pepper and brush the eggplant slices. Bake for 15 minutes at 220°C, observing coloring.

Cut the last two eggplants into cubes. In a frying pan with 2 tbsp. tablespoons of olive oil, sweat 3 onions sliced ​​into strips and cubes of eggplant. Sprinkle salt and pepper with cumin, cover and mix from time to time. You need to have some kind of stewed onion and eggplant. Add a tablespoon of the fire. Pomegranate molasses and chopped green onions.

Peel the tomatoes, cut them in half and seed them. cooking Freekeh In boiling, salted water for 15 minutes, then drain. In a deep dish about 25 cm in diameter and 6 cm high, spread the last spoonful of olive oil and pomegranate molasses, arrange the eggplant slices in a rosette, letting them stand out a little from the dish. Distribute the tomato halves, then the eggplant, onion compote, shredded meat and finally Freekeh . Fold the eggplant slices and put a sheet of aluminum foil before baking the dish for 30 minutes at 180 ° C.

Season the yogurt with salt, pepper, chopped garlic, and chopped mint leaves. Separate half a pomegranate and cut the cucumber into thin slices. When ready to serve, remove the dish from the oven. Wait a few minutes before unrolling the pan, flipping it over like a tart. sprinkle on it Upturned Pomegranate seeds, green and purple basil leaves. Serve yogurt and cucumber as accompaniments Upturned.


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