Day 20 – What world cuisines inspire you?
Welcome to Day 20 of the Inspiration Challenge and the day I hope to get your thoughts on the foods of the world.
Today I am going to pose a question – what culture most inspires you when it comes to food?
Throughout this challenge I have had a few comments about various recipes, and come requests too – but let’s make this a little more interactive.
For me, it’s most definitely Italian food. I love everything about it – the colours of yellow pasta, red tomatoes and green basil and the textures and flavours that come with it. After that, it’s a bit of a tie between Indian and Thai food. I love the spice and tongue tingling flavours that come from both. Just extraordinary.
But lately I have most definitely been inspired thanks to the SBS show – Food Safari. The show, in its own description, is a culinary globetrot across Australia. They have featured Turkish, Greek, Spanish and African food – just to name a few. It’s a fascinating look at the ingredients people from all over the world have brought to Australia – and there’s no doubt we are such a lucky country to be as inspired as we are by cuisines from across the world!
I was also very lucky to be treated to the most amazing dinner party on the weekend – hosted by my wonderful friend Ruza and her fiancee Sam. The meal was a fusion of Balkan and Persian food. It was wonderful how the meal wasn’t only delicious and fantastic, but Ruza and Sam were able to explain what each dish was, its traditional name and why it is important to their culture. It was such a great experience that I hope Ruza will agree to contribute one of her recipes to Uforic Food in the not-too-distant future 🙂
Today’s recipe is inspired by Morocco – I just LOVE the flavours they use in their cooking.
Mechoui (marinated lamb backstrap)
- 1kg lamb backstrap, cut into 2 cm thick strips
- 1 tbsp cumin
- 1 tbsp sweet paprika
- Sea salt
- 2 tbsp chopped garlic
- 1 tbsp coriander leaves, chopped
- 1 tbsp flat leaf parsley, chopped
- 1 tbsp lemon juice
- Good drizzle of olive oil
Put the lamb into a bowl and add all the marinade ingredients. Use your hands to combine. Cover and leave for 1 hour in the fridge before grilling medium/rare on the barbecue.
Serve with minted yoghurt
This is soooo yummy and the meat is all succulent and tender. Serve with some natural yogurt.
I’ve told you what world cuisines inspire me – share your stories in the comments section below.
Posted on November 20, 2010, in 30 recipes in 30 days, Lamb, Recipes and tagged BBQ, challenges, Cooking, entertaining, friendship, home, Inspiration, Lamb, November, Recipes. Bookmark the permalink. 2 Comments.