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The Innovative Travel Team's favourite Recipes

     

All these recipes have been experienced by the Innovative Travel Team during their travels.
We hope you enjoy them as much as we have.
And -- if you also find something you enjoy on your travels, please send in your recipe and we'll add it to this page!



If you are looking for a great caterer to add the "WOW" factor to your next special event we can thoroughly recommend Alison Merchant (a private chef and caterer).  Check out her website:
www.foodmerchant.co.nz


Middle Eastern Lamb Stew
This brothy stew is boldly flavoured with a blend of characteristic Middle Eastern spices 

Ingredients
1 1/2 pounds boneless lamb stew meat, (shoulder cut) or 2 1/2 pounds lamb shoulder chops, de-boned, trimmed and cut into 1-inch chunks, 1 tablespoon olive oil, or canola oil, 4 teaspoons ground cumin, 1 tablespoon ground coriander, 1/4 teaspoon cayenne pepper, 1/4 teaspoon salt, Freshly ground pepper to taste, 1 large or 2 medium onions, chopped, 1 28-ounce c diced tomatoes, 3/4 cup chicken broth, 4 cloves garlic, minced, 1 15- or 19- chickpeas, rinsed, 6 ounces baby spinach.   

Place lamb in a large slow cooker. Mix oil, cumin, coriander, cayenne, salt and pepper in a small bowl. Coat the lamb with the spice paste and toss to coat well. Top with onion.  Bring tomatoes, broth and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the lamb and onion. Cover and cook until the lamb is very tender, 3 to 3 1/2 hours on high or 5 1/2 to 6 hours on low.  Skim or blot any visible fat from the surface of the stew. Mash 1/2 cup chickpeas with a fork in a small bowl. Stir the mashed and whole chickpeas into the stew, along with spinach. Cover + cook on high until the spinach is wilted, about 5 mins.


Hummingbird Cake

Originating in Jamaica, it was called the Dr. Bird Cake to represent Jamaicas national symbol - a hummingbird called Dr Bird!

Cake Ingredients:  1 1/2 cups self raising flour, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 3/4 cup brown sugar firmly packed, 1/3 cup desiccated coconut, 3/4 cup finely chopped pecans, 440g can crushed pineapple in juice (drained), 2 eggs lightly beaten, 3/4 cup mashed ripe banana, 2/3 cup canola oil, Pecan halves to decorate
Cream Cheese Frosting Ingredients:  250g unsalted butter (room temp), 250g cream cheese (room temp), 1 tsp vanilla extract, 3 cups icing sugar

Grease a deep 20cm round cake pan.  Line base & sides with baking paper.  Sift flour, soda, cinnamon & ginger into a large bowl.  Stir in sugar, coconut & chopped pecans.  Combine pineapple, eggs, banana and oil in a separate bowl.  Mix well.  Add to flour mixture.  Stir until combined.  Spoon in to prepared pan.  Cook in moderate oven (180C) for about 50 minutes, or until cooked when tested.  Stand in pan for 10 mins before turning out onto rack to cool.  Make frosting - beat butter, cheese & extract in a large bowl of electric mixer until pale.  Add icing sugar 1/2 cup at a time until smooth  Split cake in half horizontally.  Sandwich together with half the frosting.  Spread remaining frosting over the top & decorate with the pecans.




 Bombay Chicken

One of my favourite Indian recipes

Ingredients:
Olive oil, chopped onion (20 gms), Ginger Paste (20 gms), Garlic Paste (20 gms), Red Chilli Powder, Garam Masala, Vegetable sauce, Boneless Roasted Chicken (200 gms), Crushed Tomato (50 gms), Masala (20 gms), Cream (50ml) Salt

Pour 3 tablespoons of olive oil into the frying pan, heat up the oil and then add chopped onion, ginger paste and garlic paste.  Cook the base until it is red in colour, then add crushed tomato and roasted chicken.  Cook for two more minutes and then add three tablespoons of vegetable sauce and 50ml of cream, and then add chilli powder, fenugreek, Garam Masala and salt according to your taste.  Cook the whole preparation for about 5 minutes at 370C.
Then pour the Bombay Chicken into a serving dish and finely sprinkle some fresh coriander on top.



 Pancake & Frankfurter Soup

My recipe is from German.  It's a very simple to prepare winter warming soup, but is very tasty and quite exotic looking.

Ingredients:
Pancakes : 2 eggs, flour, chives, milk (approx 4 pancakes)
Soup: 1 carton of beef stock, 6 frankfurters, salt & pepper to taste
Serves 6 people

Make pancakes in a suitable frypan.  When pancakes have cooked roll them up like a cigar and slice into 1/4 inch strips. Because the pancake is rolled up, these unravel in the soup to a thick sort of noodle!
For the soup, simmer the beef broth on a low heat, and add the frankfurters chopped in to 1 inch rounds.
Once the soup is ready to serve, put a handful of sliced pancakes into the bottom of a soup bowl, and ladle the frankfurter broth on top of this.  Garnish with extra chives.
Although the soup is basically a broth, with the addition of the pancake strips and frankfurters is ends up being quite substantial.
Optional: you can add lemon juice, sugar & nutmeg to the soup 




Fish Fillets in coconut cream

An extremely tasty slow cooker recipe.  Variations of this recipe exist in Africa, Asia (Thailand and India), the Caribbean  and the Pacific - so you can add ingredients to slant it which every way you want

Ingredients:
1 large onion (halved then cubed) : 1-2 cloves of garlic (Chopped) : 1 tbsp Canola or other oil
1 level tbsp plain flour : 1-2 tsp good curry powder : 1/2 tsp salt : pinch of tumeric
1/2 of 400 gram of lite coconut cream or milk : 1 fillets boneless snapper 150-200 gram each

Turn medium-large slow cooker to high and coat the inside of the bowl with a non stick spray.
Put in chopped onion, garlic and oil in frypan, stir over a moderate heat and then cover and cook without browning for 3-5 mins until clear, stir in curry powder, flour/salt/tumeric and cook for 1 minute, add coconut cream and bring to boil, then take off heat and dip the pieces of fish briefly in sauce to coat the underside, then place upside down in the slow cooker.  Spoon or pour remaining sauce over the fish, cover and cook on high for 1 hour.
Serve with rice or cous cous.




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