Join us on our worldwide foodie adventure…
If you look to the four corners of the world you’ll uncover some incredible cookery methods. Recently, these 5 caught our eye but we’re on the lookout for more. Are there any really unique ones that you’ve come across? Let us know…
1. Cooking underground in a Maori Hangi – New Zealand
Almost every continent has a similar version to this Maori style of underground cooking. Big rocks are heated up on an open fire, and then placed into a pit in the ground called a Hangi. Food is then added on top, meat first (wrapped in banana leaves) and veg last. The Hangi is then covered with a wet sheet and soil to allow to steam. It’s usually left for around three hours before the food is gently lifted out, everyone enjoys their food, and New Zealand return to kicking our butts at rugby.
2. Ceviche – Central / South America
Ceviche is the word these days. The dish is most commonly associated with Peru however in different shapes and forms this technique is popular across South and Central America. Using nothing but citric acid to ‘cook’ the fresh fish, the idea is pretty simple. Ceviche dishes can vary in name and accompanying ingredients depending where you go, but there will always be super fresh fish, acid, onion, salt and a nice view of the sea. (Last ingredient is optional.)
3. Salt bake – Origins in China
This style of cooking is most commonly applied to fish and has been proved to date back as far as 2000 years in China. A large quantity of sea salt is mixed with egg white, until just damp. This is then used to tightly encase a whole fish into a tray, leaving no gaps before baking. The reason for this is so the fish can cook in it’s own steam as very little moisture can escape, but also the salt helps to distribute the heat of the oven more evenly. Oh, and of course, your fish will be perfectly seasoned and ready to eat. Crack the salt crust at the table for a restaurant worthy spectacle.
4. Confit – French / Spanish Pyrenees
This is definitely a technique to use if you’re feeling a little naughty as the technique of confit refers to completely submerging and cooking meat in it’s own fat. Traditionally in the Pyrenees mountains, duck legs would be salted with garlic and herbs and then gently cooked in their own fat as a form of preservation. They could be stored in a jar for months during the winter, and would be ready whip out anytime you get the midnight munchies.
5. Cooking in bamboo – Thailand
The name of this one is Khao laam. I’m convinced this exists outside of Thailand, but it’s the one place I’ve actually eaten it. This truly is cooking with nature, where a hollow bamboo stick is stuffed with sticky rice, palm sugar, coconut milk and bunged up with a banana leaf to seal it. It is then placed onto hot coals until all the liquid is absorbed. The rice is sweet and sticky from the coconut and sugar, and also takes on flavour from the bamboo. In fact, I’m getting hungry just thinking about it…
Lou and Dave are currently travelling and are doing a grand job of updating us with all the food they discover along the way! To keep up with the full story and to find even more stunning photos, don’t forget to follow them on Instagram @twohungrybrits and catch up with their blog.