It’s that time again where “World in a plate” members post our monthly pot luck and this month’s theme is grilling, while it’s not a good time for that here in New Zealand I know it’s the perfect season for those who live in the Northern Hemisphere so I will share simple Filipino favourite that … Continue reading »
Like yesterdays post for day Three we will be featuring something Korean, but dont worry it would not be as exotic as live octupus but it will be something served raw but totally cooked according to your preference, the ever delicious Korean Barbecue. Gogigui or Korean Barbecue is a term referring to the method of grilling meats … Continue reading »
The Philippines have a lot of ways of grilling their chicken from simple char grilled chicken, lechon manok to the sweet barbecue style you see in restaurants like Aristocrats but during the late 90′s a new way of preparing grilled chicken become popular in Manila and it’s called the Chicken Inasal. This dish is a … Continue reading »
This is what’s nice with summer you can enjoy fresh grilled dishes like this matched with a light summer salad and some very cold apple cider, after days of raining here in Auckland at last the sun is out and everybody is firing up their barbecues and enjoy the company of friends and family in … Continue reading »
In the Philippines no family outing or gathering would be complete without grilled meats like pork and seafood, it is almost a staple dish and always popular in these type of events. This is one of the dishes I missed in the Philippines as we rarely do this in New Zealand due to weather and … Continue reading »
Fajita is a Mexican dish made out of grilled skirt steak, peppers and onions served with flour or corn tortilla. The name came from the Spanish word “faja” means belt and “fajita” means small belt which somehow describes the meat part where this dish is made of, the skirt steak a part of beef that … Continue reading »
Caesar salad is a tableside salad that is made out of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, and black pepper. Occasionally tomatoes, anchovies, bacon or grilled chicken can be added. This was invented by restaurateur Caesar Cardini on July 4, 1924, the invention was similar to … Continue reading »
The word “a la pobre” may sound like a Spanish dish but it is just a term used for a thick brown gravy sauce with lots of crispy fried garlic bits. The word “a la pobre” means “the poor”, it is a common definition used for the dishes that are served by peasants during the … Continue reading »
Yakitori is a generic word used to define skewered food in Japan; but that doesn’t mean that grilling is the method used for the cooking process as it can also be other cooking methods. Kushiyaki is the exact term for skewered and grilled meat. Chicken Yakitori became so famous that is why the term is … Continue reading »
Satay is a type of skewered marinated meat served in thick sauce flavoured by coconut milk and peanuts. This dish originated in Java, Indonesia and considered to be the national dish. It was invented by street vendors during the 19th century when there was a huge influx of Arab immigrants in the region, for the … Continue reading »
Kofta is a type of Middle Eastern meatball which typically consists of minced meat such as beef and lamb plus an array of spices and herbs. It can be grilled, fried, baked or poached. A very old dish which dates back to 525 BC when the Persians invaded Egypt and left this recipe that was … Continue reading »
I am not sure whether to consider this a recipe or not as for me it’s not a real recipe as it consists of 1 ingredient and it’s the dried squid but I want to post this to share some of the different food items Filipinos love like this one. You may had seen this … Continue reading »
If you had dined in at Nandos (www.nandos.com) you will know what a Piri Piri Chicken (Nandos call it Peri Peri) is but for those who does not, it is a type of chicken dish marinated in chillies, herbs and lemon then flame grilled. One of the best chicken recipes you will ever encounter especially … Continue reading »
Chermoula is a popular North African marinade which is usually used to flavour seafood and meats; it is a good replacement for those who do not like hot marinades but want to enjoy the robust flavours of North African Spices. Usually it is a made out of herbs like mint (if used for lamb), parsley … Continue reading »
Brochette is a French term for mixed meats and vegetables skewered then grilled. Not to be confused with satay and yakitori which is also grilled but no vegetables are added, on the other hand kebabs are not always grilled. Brochette is also the term for the equipment used to skewer the meats, the metal … Continue reading »
