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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








le boeuf bourguignon
This recipe comes from our French member of staff - Anthony - and is one of his favourites

Ingredients: 200g of chunk bacon, 3 ½ tablespoons olive oil, 1.2 Kg  lean stew beef, cut into 5 cm cubes, 1 onion, sliced, Salt and pepper, 2 tablespoons flour, 3 cups red wine, young and full bodied, 3 cups beef stock, 1 tablespoon tomato paste, 2 cloves mashed garlic, 1/2 teaspoon thyme, 1 bay leaf, crumbled, 20 small white onions, 3 ½ tablespoons butter, herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth), 1 pound fresh mushrooms, quartered

Preheat oven to 200 degrees.  Remove bacon rind and cut into lardons. Simmer rind and lardons for 10 minutes in 6 cups of water. Drain and dry.
Sauté lardons in 1 tbs of the olive oil in a flameproof casserole over moderate heat for 2 to 3 minutes to brown lightly. Remove to side dish with a slotted spoon.
Heat fat in casserole until almost smoking. Dry beef in paper towels; it will not brown if it is damp. Add beef, a few pieces at a time, and sauté until nicely browned on all sides. Add it to the lardons. In the same fat, brown the sliced vegetables. Pour out the excess fat.
Return the beef and bacon to the casserole and toss with 1/2 tsp salt and 1/4 tsp pepper. Then sprinkle on the flour and toss again to coat the beef lightly. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat again and return to oven for 4 minutes (this browns the flour and coves the meat with a light crust). Remove casserole and turn oven down to 160 degrees.

Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered. Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove. Cover casserole and set in lower third of oven. Regulate heat so that liquid simmers very slowly for 3 to 4 hours. The meat is done when a fork pierces it easily.
While the beef is cooking, prepare the onions and mushrooms. Heat 1 1/2 tbsp butter with 1 1/2 tbsp of the oil until bubbling in a skillet. Add onions and sauté over moderate heat for about 10 mins, rolling them so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly. Add 1/2 cup stock, salt & pepper to taste & the herb bouquet. Cover and simmer slowly for
40-50 mins until the onions are perfectly tender but hold their shape, and the liquid has evaporated. Remove herb bouquet and set onions aside.
Wipe out skillet and heat remaining oil and butter over high heat. As soon as you see butter has begun to subside, indicating it is hot enough, add mushrooms. Toss and shake pan for 4 to 5 minutes.
As soon as they have begun to brown lightly, remove from heat. When the meat is tender, pour contents of the casserole into a sieve set over a saucepan.
Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top. Skim fat off sauce in saucepan. Simmer sauce for 1-2 mins, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley.

 

 

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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