Thursday, 23 August 2012

Top 5 Best Global Cuisines

There are so many tasty and unique cuisines that are much loved around the world. We decided to take a look at the top five and tell you why we think they are so amazing.

Let’s get straight into the breakdown of the cuisines we find the most inspirational.


The great thing about Chinese food is that there really isn’t any such definition. Chinese is just the general term everybody else uses because it is easier than working out what foods are Mandarin, Cantonese, Sichuan, and every other variety of great tasting food and recipes that come from the various regions of China.

For you and I, most of the them are labelled as “Chicken Sichuan,” for example, when we go to the Chinese restaurant or the supermarket, so we can get a slight idea.


Many people believe French cuisine to be the most exquisite and exclusive in the Westernised world. The irony being that, due to the elaborate and expensive ingredients and the manner in which they are cooked, less than one per cent of the French population actually eats their national cuisine in the traditional manner.

The uneducated would merely point to French cuisine and say “snails” or “frogs’ legs,” however that does a tremendous disservice to the amazing styles of food and flavours that come out of French cooking.


If you have ever visited different regions of Italy then you will understand the real charm of Italian recipes and cuisine. Yes, we all know about the traditional pasta and pizza dishes long associated with the country.

The true beauty and magnificence of Italian cooking, however, is the joyous independence with which you can experiment and make recipes your own. Travel to three villages in close proximity in Italy, and you will likely find restaurants offering the same dish in entirely different styles. Why not try experimenting with Italian cuisine yourself?


Similar to Chinese food in that it generally gets shoe-horned together as one cuisine, the names of various dishes – and often how hot and spicy they are – comes from the region of the country in which they were founded. Southern cuisines are more reliant on hotter spices and chilli, while the north tends to favour less severe blends of several seasoning ingredients.


Whether it is seafood dishes, paellas or the globally loved tapas style food, Spanish cuisine seems to have a place in everyone’s heart. One of the big positives of Spanish cooking is that it focusses a lot on simple ideas, capitalising on the natural great tastes of ingredients whether it be meat, vegetable, or fish.

Author: Videojug not only entertains but gives people factual information through their "how-to" videos.

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Sunday, 18 December 2011

Very hot easy chilli sauce

Thanks to the South Devon Chilli Farm for this recipe! I went there whilst on holiday in Devon over the summer and bought some of their chilli mash, which was a nice little sauce to add to just about anything for a bit of extra heat. Just a little bit is all that's needed. I also bought a few chilli plants from there which I have just finished harvesting from and really wanted to make some of the chilli mash for the store cupboard, so I emailed them for the recipe and they kindly shared it. It is so simple to make.

Needless to say, this is very hot! You'll need to be really careful handling it, best to wear some gloves and don't rub your eyes. And don't breathe in the fumes!


  • Chillies
  • Salt - 2% by weight
  • Cider vinegar

Remove the stalks from the chillies.

Place in a food processor with the salt.

Add a little bit of vinegar to loosen things up.

Blitz in the food processor until really smooth, just adding vinegar to get the desired consistency.

Place in a sauce pan with a lid on and bring to the boil to sterilize. Cool slightly then transfer to a sterilized jar.

Serve with anything for a bit of extra spice, or use in cooking. 

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Sunday, 11 December 2011

Milky pork loin fillet

This is a recipe for pork loin fillet braised in milk and lemon. It doesn't sound like it would be nice from the title, but actually it is! It's based on a traditional Italian recipe from Northern Italy, near to Vienna I believe. The pork loin is quite a lean cut so is not as moist as other bits of pork so I wouldn't normally go for this, but  it was on special offer and I am not one to miss out on a special offer. The milk cooking method seems to keep the pork nice and succulent throughout the cooking and the creamy lemony sauce works really well.

  • Butter
  • Olive oil
  • Onion
  • Rosemary
  • Lemon rind
  • Garlic
  • Pork loin fillet (this one was about 500 g, enough for two people)
  • Milk - enough to cover
  • Bay leaves
  • Salt and pepper
  • Flour
Start by softening the onion in some melted butter and oil, with the finely chopped rosemary. 

Next, take some lemon rind - I found it was easy to use a vegetable peeler to peel off a strip.Cut it into thin slices. Cut the garlic into thin slivers.

Cut slits into the pork all the way along and insert a sliver of garlic and a slice of lemon rind into each slit. About 4-5 slits on each side.

When the onions are softened, brown the pork all over. 

Now pour over the milk - enough to just about cover the pork - and add the bay leaves and salt and pepper. Bring to the boil, then cover and simmer very gently for around 2 hours. The lemon might make the milk curdle a little bit but don't worry about it! Stir occasionally throughout the cooking and turn the pork over a few times. 

When the pork is done remove it from the milk and leave in a warm place. Add a tablespoon of flour to the milk and then whisk well, and bring up to a very gentle boil to thicken the sauce up. If you want a smooth sauce (which is what I did) just whizz it for a few seconds in a blender. Don't forget to remove the bay leaves if you do blend the sauce!

Slice the pork into thick slices and serve with the sauce poured over and serve with some green vegetables and potatoes.

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