Young Ladies About Town

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Conquering cuisines

Posted by Young Ladies About Town
Young Ladies About Town
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on Monday, 17 June 2013
Indian, Chinese, Italian…How many different cuisines have you sampled?

According to research conducted by continental food brand unearthed®, the majoirty of Brits try between just one and seven different cuisines in their lifetime. And with 193 countries in the world each producing their very own delicacies, this means that few of us discover the range of delights available.

Last week, unearthed® set out to smash this standard (and set a new world record while they were at it) by creating and hosting the biggest ever tasting menu. Over a 24 hour period, one dish from every country was presented to a stream of eager samplers. A team of four chefs spent 130 hours prepping and cooking the dishes, which included everything from English strawberries and cream to Korean rice cakes to Zambian toasted ants (yes, really!)
Unearthed-Main

We Young Ladies About Town dropped in on the feast for an hour, during which we tried Bulgarian Ayran (a salty, yoghurty beverage), Cambodian Longan (a fruit like a lycee), Jamaican Goat Stew (a hearty flavour, similar to lamb) and Australian king prawns (as you’d expect!) We left just before the Congonese grass hoppers were served…

The event was opened to the public over the weekend, with all proceeds going to Action Against Hunger.

Rumour has it that a cookery book featuring all 193 recipes is in the pipeline. Just to whet your appetite, here’s the recipe from Portugal (ant-free, we hasten to add). Enjoy!

Portugese Chicken and Chorizo Casserole
Unearthed-Recipe-176
Ingredients

2 red onions
200g chorizo sausage
200g chicken breast
1L chicken stock
Half savoy cabbage, shredded
2 large tins chickpeas, drained
Juice one lemon

Method
1.    Heat dash olive oil in large saucepan. Add chicken, sliced onions and diced chorizo.
2.    Cook gently until soft, about 10 minutes. Season well.
3.    Add stock. Bring to boil. Add cabbage and chickpeas and simmer 4-5 minutes until cabbage is cooked.
4.    Serve in bowls with squeeze of lemon juice and drizzle of olive oil.

For more information visit www.discoverunearthed.com
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