Whilst working our way through this challenge, although we’ve encountered many foods and cooking styles that we haven’t tried before, it’s been unusual for us to come across a country that we’ve never heard of. The Pitcairn Islands, though, were an exception! A group of four islands in the southern Pacific Ocean, the Pitcairn Islands are a British Overseas Territory, apparently most famous as the hideaway settlement for the notorious HMS Bounty mutineers (but not famous enough for us to know that without consulting Lonely Planet).
The other distincti thing about the Pitcairn Islands is that their population is somewhere around the 50 mark, making it the least populous nation in the world. Unsurprisingly, then, recipes are few and far between! There is actually a cookbook out there, called (creatively) Pitcairn Island Cookbook, but not having a copy of that left us at the hands of Google, which yielded a total of two options: some sort of baked pumpkin and coconut milk concoction, and a pineapple and arrowroot pie. We opted for the latter, with a slightly vague recipe from Elite Life that required a few guesses and some instinct! Continue reading →
We’ve only been to the USA once, in August 2013, when we visited Washington, D.C., Philadelphia and New York City. We were there for ten days and were overwhelmed by the size of everything (security queues at Dulles Airport, hotel rooms, food portions, personalities, buildings, roads, monuments, duration of baseball games…) – but in such a good way. We crammed a lot into our relatively short stay, and fell in love with the Land of Liberty, and we can’t wait to go back!
Of course, for us, a major part of any successful holiday is the food. As well as trying to follow in the footsteps of Man v. Food’s Adam Richman wherever we went, and making sure we had Philly in Philly/New York strip in New York/Long Island Iced Tea on Long Island, and eating bologna without really understanding what it is, we dined at a farm-to-table restaurant in Washington, ate cheesesteaks and hoagies at a ball game in Philadelphia, and visited the legendary Katz’s Deli (of When Harry Met Sally fame) in NYC. Not to mention the piece of red velvet cheesecake at Junior’s Diner that defeated even Ash. Continue reading →
It’s appropriate that we’re up to Finland on our culinary journey at a time when the whole world seems to have gone crazy for Moomins, the white, sort-of-hippo-esque cartoon creatures created by Finnish writer and illustrator Tove Jansson. There is a Moomin shop in central London, a Moomin exhibition at the Southbank Centre and, on the other side of the globe, a Moomin café in Bangkok – and undoubtedly other Moomin experiences around the world. Ash grew up with these quirky characters, but Miranda hadn’t even heard of them before moving to England. Her ignorance has been slowly cured over the years, but never more so than a couple of weeks ago when the ladies of the family went to the aforementioned Southbank Centre exhibition and learned about all things Moomin.
But even the Moomins couldn’t help us with Finnish food, so for that we turned to Wikipedia, which told us that typical a Shrove Tuesday menu in Finland consists of hernekeitto (pea and ham soup) and laskiaispulla, a sweet cardmom-flavoured bun filled with whipped cream and jam. Shrove Tuesday was imminent, so it seemed that we had a plan.
On reflection, however, it wasn’t as perfect as we first thought. The soup and the bun were each going to take a couple of hours, which isn’t really what one wants on a Tuesday night. We also couldn’t deny the fact that we were starting to feel a little bit sad about missing out on pancakes on Pancake Day. So we had a rethink and did a bit more research, and discovered that in Finland, it is traditional to eat hernekeitto on Thursdays (the Shrove Tuesday thing presumably being an annual aberration), along with a special dessert pancake. Even though we were going to be making this on a Tuesday, it seemed like a good compromise – so our Shrove Tuesday menu was created. Continue reading →
Because of our ridiculously and embarrassingly large collection of cookbooks, we decided when we started this challenge that if we could find an appropriate recipe in one of them, we would use it. For Estonia, thanks to the Hairy Bikers, we were spoilt for choice. Well, sort of. Having three options was less of a treat when we realised that the first was jellied pigs’ trotters (no thank you) and the second was redcurrant semolina pudding (which is probably very nice but not terribly exciting and would also involve finding fresh redcurrants). The third option of kringel, however, appealed to us much more.
Kringel is a pretzel-shaped enriched bread with raisins and chocolates and is mostly served on special occasions. Well, we were having a special occasion of sorts: some friends coming around for a wine-tasting evening, hosted by Pieroth. The wine tasting itself was just OK, with the most notable part being the discovery that our visiting wine rep was actually Estonian! This was slightly nerve-wracking at first, given that we were serving up one of her key national dishes alongside the wine, but she seemed to approve (as did we and our guests), so we must have pulled it off. Because wine and cheese are obviously such inseparable bedfellows, we made a cheddar version of the kringel as well as the traditional sweet one. Continue reading →
First of all, exciting news: Good Food on Bad Plates is now on Instagram! At the moment we’re in the process of uploading photos from all of our international cooking adventures so far, but we’re also updating it with other experiments and extra content. You can find us at @goodfoodonbadplates
Now, moving on to today’s Ukrainian feature. We can’t be the only people to have a file of ‘to cook’ dishes: recipes that have been cut out of magazines or printed from food blogs, that looked amazing at the time but have since been relegated to the depths of the file and forgotten about. Our file is pretty sizeable and exists in a pretty kikki.k ring binder bought for us by Miranda’s sister. Some sections are full to bursting and we frequently comment that we really should have a go at some of the recipes inside, but then get distracted by a new cookbook or a new country to investigate and the ring binder goes back on the shelf, unloved.
It’s a very exciting time in the UK at the moment and fans of watching nail-biting competition are all fired up. No, we’re not talking about Team GB’s phenomenal success at the Rio Olympics – it’s the return of the Great British Bake Off!
It therefore seems appropriate (yet entirely coincidental, admittedly) that the dish we chose from Turkmenistan was a pie. The native ichlekli, or ‘shepherd’s pie’, is a simple dish that doesn’t resemble the English shepherd’s pie, yet is no less enjoyable. It was traditionally baked by Turkmen shepherds by burying it in hot sand and embers. We assume that it was a source of protein and carbs for the nomads of Turkmenistan’s desert landscape. Our recipe came from Turkmen Kitchen. Continue reading →
A few days ago marked the end of British Pie Week, so this recipe is particularly appropriate, coincidence though that may be. We didn’t eat it during British Pie Week, you see. We actually made it the weekend before, but it was equally appropriate then due to the fact that on the same weekend we watched an excellent production of Sweeney Todd. In this story based on urban legend, the pies are filled with human remains. Fortunately this was not the case in our recipe from the Marshall Islands!
Pies have also been prominent in the media lately due to the controversial decision to award the top prize at the British Pie Awards to… a pasty. This prompted debate over what a pie actually is, with the chairman of the Awards pointing out that the definition of a pie is ‘a filling totally encased in pastry’ whilst pie purists everywhere threatened to boycott next year’s Awards. Miranda’s many years of working in bakeries led her to believe that a pasty is a pasty, a pie must have a pastry lid, and a pie without a lid is a tart. Thus, seemingly by all definitions, the Marshallese recipe we have made is a tart and not a pie at all. Continue reading →