Holy mole: Mexican chicken and chorizo in an almond mole

We’ve been wanting to cook a Mexican dish for a long while. It didn’t seem right to do so, however, without the company of our Mexican cuisine-loving friends (who cook Mexican food for us on a regular basis), and what with the whole disastrous renovations/new baby situation, we haven’t really felt in a position to host a dinner party. Hosting one with a seven-week-old in a particularly fussy phase may seem an odd choice as well, but we figured that we need to keep living our lives even with the presence of our infant interloper. Besides, what are friends for if not to forgive a little culinary chaos?

We love Mexican food, but have never been a fan of mole, so when we saw that mole is Mexico’s national dish, our hearts sunk a little. Why couldn’t it be burritos, or tacos? However, it turns out that we’d been a little confused about what mole actually means. We thought it was only ever a chocolatey sauce served with meat, but that is mole poblano (the most common mole to be served outside of Mexico). The term mole is more generic and simply refers to a sauce that typically contains a fruit, a nut, chilli and spices (not necessarily chocolate). Continue reading

Advertisements

From salty to sweet: Caymanian custard-topped cornbread

And boy, do we mean sweet…

Other than it being a tax haven and therefore the home of potentially dodgy offshore bank accounts, we don’t know much about the Cayman Islands. After some Googling, we don’t know much about its national dish either, because it doesn’t seem to have one. Popular foods are conch, whelks, coconut, plantain, breadfruit, yams, cassava, rice and beans, but there isn’t one specific dish that is considered native to the group of three islands. This left our options open.

Pretty quickly, we found a recipe combining two wonderful things (custard and cornbread), and when we saw that, we knew there was no point in looking for anything else! The introduction to the recipe said that ‘you won’t find the recipe anywhere other than the Cayman Islands’ so it ticked the ‘delicious’ and ‘authentic’ boxes for us. Continue reading

Good wifing: US Virgin Island banana nut tea bread

When you think of Australian foods, it’s usually Vegemite and ‘shrimp on the barbie’ that come to mind. However, for us, there’s something else that excites us whenever we’re fortunate enough to visit the Land Down Under: banana bread. In Australia, banana bread can be found in just about any café you enter, and is ideal for both breakfast and morning tea (‘elevenses’ in the UK). It is just as good whether it’s toasted or not.

Sadly, this trend has not yet reached the UK (although the flat white has, so there’s still hope). We do make our own banana bread semi-regularly, and tend to eat it for either breakfast or dessert. It has fruit in it, so it counts as one of your five-a-day, right? Continue reading

When a surplus of cake slows you down: Greenlandic kalaallit kaagiat

We don’t know a great deal about Greenland. We briefly considered going there for our honeymoon, because it was somewhere totally different and also because we have one of those scratch-off-the-places-you’ve-visited maps and, because of the skew of the map, Greenland is huge, making it a more lucrative scratching exercise than, say, the Maldives. However, we then considered the fact that actually, it’s pretty cold, so opted against it.

Otherwise, essentially all we knew about Greenland came from Miss Smilla’s Feeling for Snow, a novel that Miranda bought in conjunction with our weekend in Copenhagen a couple of years ago. Set in both Copenhagen and Gela Alta (a remote Greenlandic island), it is a weighty and dense tome, and one that took Miranda quite a lot of time to trudge through, the main end result being that our impression of Greenland as a cold, barren wasteland was essentially confirmed.

Upon reaching Greenland in our cooking challenge, we learnt one more thing: the national dish of Greenland is suaasat, a soup that is often made from seal, whale, reindeer or seabirds. They also enjoy mattak, which is raw whale skin and blubber. Hmmm. Problem number one.

Not particularly wanting to cook or eat either of these dishes (not to mention the question of where we would even get hold of any seal or whale), we were relieved to discover the blog of Rachel Cotterill, who introduced us to kalaallit kaagiat, or ‘Greenlandic cake.’ That sounded more like something we could get on board with! Continue reading

Cake recipe as you’ve never known it: Buns of TAAF

Readers, we once again apologise for the length of time it has been since our last blog post. It’s partly due to a particularly busy time, but more to do with the fact that Terres australes et antarctiques francaise (TAAF), or the French Southern and Antarctic Lands to you and me, isn’t really a real country. Well, it is, but no one lives there, and as a result, no one really cooks there, so recipes are pretty hard to come by.

Whilst we usually wish we were the first to come up with the idea of cooking one dish from every country in the world so that we could become rich and famous and quit our day jobs, it’s times like these that we are grateful for the trailblazers who have paved the way ahead of us. Thanks to Travel by Stove, we found a recipe for Buns of TAAF, which may actually be called that or may have just been christened that by Google Translate. Either way, it was good enough for us, except for the fact that we had a house full of not only Christmas cake but also Miranda’s birthday cake, so we had to wait a few weeks before it was practical to make it. But wait we did, and make we did, and today we bring you the results (although technically we only made a singular Bun of TAAF, as we halved the recipe). Continue reading

Better than frogs’ legs: Dominican pudin de pan

For such a small island (population less than 75,000), Dominica (which is pronounced, dom-in-KNEE-ka, by the way, not do-MIN-i-ka) has an interesting history and range of national dishes. For years the national dish was unofficially mountain chicken (more on that later), but in 2013, following a series of surveys among Dominicans, it was replaced by callaloo.

Now, we’ve already made callaloo, and given that it was probably the worst international dish we’ve ever made, we weren’t keen to walk that road again, so we had a look at the other options on the Dominican survey: sancoche, broth, fig and saltfish and titiwi. We’ve already made fig and saltfish too, broth didn’t sound terribly interesting, and whilst we could childishly snigger at the names of both sancoche (stew with loads of meat) and titiwi (a type of tiny fish), neither was really what we wanted to cook.

Next, we figured that if mountain chicken had been good enough for the Dominicans to consider it their unofficial national dish, it would be good enough for us. But then we found out that mountain chicken ISN’T CHICKEN AT ALL. It’s frogs’ legs. And, frankly, even if we’d known where to buy frogs’ legs, we didn’t want to. We’re being as adventurous and open-minded as we can during this cooking challenge, but the line has to be drawn somewhere.

Back at square one, we finally found Clara’s recipe for pudin de pan, or spiced bread pudding, on Dominican Cooking. As she points out, the Dominicans didn’t invent bread pudding, but they have put their own spin on it, and as two people who a) haven’t made an international dessert for a while and b) love bread pudding, we decided that this one actually was ‘good enough for us.’ Continue reading

Sugar sugar: Ukrainian honey cake

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.

746a-kikki-k-binder-compressed Continue reading