It’s time for our final stop on this week’s trip around the world. What a fun adventure we’ve had! We’ll definitely be headed off on a second trip around the world soon. Today, we’re making our final stop in the land down under — Australia. After spending the week getting dinner ready, it was definitely time for a sweeter treat and what better than the special occasion party treat in Australia: fairy bread!
Our trip around the world takes us back to India, where we visited a few weeks ago to try out their delicious butter chicken. Tandoori chicken is marinated in yogurt and spices and traditionally cooked in a clay pot, but this recipe works on the grill or in the oven.
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp cayenne
1 Tbsp garam masala
1 Tbsp paprika
1 cup plain Greek yogurt
2 Tbsp minced garlic
2 Tbsp minced ginger
2 Tbsp vegetable or olive oil
2 Tbsp fresh lemon juice
2 lbs bone-in skinless chicken thighs (drumsticks or breasts work well here too)
In a small skillet, combine coriander, cumin, turmeric, cayenne, garam masala and paprika.
Cook over medium heat until slightly toasted and fragrant, stirring frequently, about 1–2 minutes. (In a rush this step can be skipped, it does add a little more flavor).
In a large bowl whisk together yogurt, oil, lemon juice, garlic, ginger, spices from skillet, and season with salt and pepper.
Add chicken thighs and toss well in mixture to coat evenly.
Cover bowl and transfer to refrigerator and let marinate at least 3 hours and up to 10 hours.
To grill: Preheat a grill over medium-high heat to about 425 degrees. Grill chicken 10–12 minutes per side for bone-in thighs, until chicken registers 165 in the center of the thickest part.
To bake in the oven: Preheat oven to 425 degrees, line a baking sheet with aluminum foil and set a large wire rack on baking sheet. Grease rack with cooking spray. Cook chicken until center registers 165 in the center of the thickest part, turning once halfway through (approx. 35–40 mins for bone-in. Broil during last 3 minutes for more color.
We’re continuing our trip around the world today with a trip to Argentina! Today we’ll make an easy sauce that is a perfect compliment (and most popular condiment) for grilled steak, the most popular dish in Argentina. Serve with roasted potatoes for a truly authentic Argentinean experience!
3/4 cup fresh flat-leaf parsley
1/4 cup packed cilantro
3 garlic cloves
2 teaspoons dried oregano
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
Make the chimichurri sauce by combining parsley, cilantro, garlic, oregano, red wine vinegar and red pepper flakes in the bowl of a food processor; season with salt and pepper, to taste.
With the motor running, add olive oil in a slow stream until emulsified; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.
Add remaining sauce to a ziploc bag or dish. Add steak and turn to coat. Allow to marinate in the fridge at least 4 hours and up to overnight.
To cook, preheat a grill to medium high heat.
Remove steak from marinade and season with salt and pepper. Add steak to grill, flipping once until cooked to desired temperature, or about 6 minutes per side for medium rare. Allow steak to rest on the cutting board for 5 minutes before slicing to serve.
Today we’re continuing our journey around the world and heading to Indonesia, a country made up of over 17,000 islands. Sate, as spelled in Indonesia, is often credited with being a dish from Thailand when in fact it originated on the island of Java. This is a popular street food typically served on a stick and consisting of a meat option and a peanut sauce.
1⁄4 cup coconut milk
2 Tbsp soy sauce
2 1⁄2 tsp curry powder
1 1⁄2 tsp turmeric
3 cloves garlic, minced
1 Tbsp freshly grated ginger
1 Tbsp brown sugar
1 Tbsp fish sauce
2 pounds boneless, skinless chicken breasts
1 Tbsp canola oil
Kosher salt and freshly ground black pepper to taste
Make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
Drain the chicken from the marinade, discarding the marinade.
Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes.
– While you explored the rain forest, you probably saw some Orangutans. Did you know that means “person of the forest” in Malay, one of the many languages of Indonesia? Make your own person of the forest by following the instructions here.
In a small bowl, toss the cucumber slices with ½ teaspoon rice vinegar, ¼ teaspoon sesame oil and a pinch of salt. Set aside.
Heat ½ teaspoon sesame oil in a medium skillet over medium heat. Add the carrots and a pinch of salt. Cook, stirring for 1 to 2 minutes until a little bit soft, and then remove from the pan and set aside.
Heat ½ teaspoon more sesame oil in the skillet and add the spinach and soy sauce. Cook, tossing, for 30 seconds or until just wilted. Remove from the skillet and gently squeeze out any excess water from the spinach.
Add the ground beef to the skillet used to cook the spinach. Cook the beef until fully browned, then add the chili garlic sauce, soy sauce, and brown sugar. Stir and cook for about one minute, or until everything is evenly mixed and the beef is coated in sauce. Turn the heat off.
Assemble the bowls with the rice, beef, cucumber slices, carrots, mushrooms and spinach. Top with a fried egg. Sprinkle with sesame seeds and drizzle generously with the gochujang sauce. Serve with scallions, if desired, and the remaining gochujang sauce on the side.
My first introduction to Indian food was just after I graduated college and I did not care for it. Many years later, I tried it again and fell in love. I tend to steer clear of the spicier dishes, which, when cooking with a preschooler in the kitchen works well. Butter chicken is a great introduction to Indian food because of its mild flavors. We’ll serve ours over rice, with cucumbers and naan.
1⁄2 cup chicken stock
1 (6-ounce) can tomato paste
2 teaspoons yellow curry powder
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs cut into 1-inch chunks
1⁄2 sweet onion diced
3 cloves garlic minced
1 tablespoon freshly grated ginger
1⁄2 cup heavy cream
2 tablespoons freshly squeezed lime juice
1 1⁄2 teaspoons light brown sugar
In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, salt and pepper.
Place chicken, onion, garlic and ginger into a 4-qt slow cooker. Stir in chicken stock mixture.
Cover and cook on low heat for 4 hours. Stir in heavy cream, lime juice and brown sugar; season with salt and pepper, to taste.