Chicken Shawarma

by Navdish Chopra

Shawarmas. I loved really all shawarmas I have tried but I choose the chicken version to be at the top of my list, especially the chicken being over-roasted. This dish originated in the middle-east and like all other recipes, it can be prepared in a number of ways. I prefer to add extra onions and lemon juice to my recipe and have the shawarma with extra chicken pieces with fresh plain yogurt plus ranch sauce because it makes a wonderful flavour while I am having it occasionally with all items on my plate. Sometimes I like to go the traditional way of rolling-up the chicken with some salad in the Lebanese bread with any sauce which I have available. 

References:

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https://s3.amazonaws.com/ODNUploads/52f1d45350203Chicken_Doner_%28Gyro%29_Wrap.jpg

A matter of the heart... the cow's heart

by Magaly Chin

Anticucho is a very popular and cheap dish in Peru. It’s highly sought after in most local restaurants and can also be found in street carts or street food stalls. It originated in the colonial time and since then stayed a key part of Peruvians’ everyday life. This dish is made of beef heart marinated in vinegar and spices like cumin, chili pepper and garlic. Then the meat is skewed and grilled. Anticuchos made of chicken heart are very common too.

Usually in my family we have them when there’s any celebration, like birthdays, and we always enjoy setting up the grill on the backyard and waiting until the smoke rises carrying the mouth-watering smell. I specially enjoy it with boiled potato, corn and creole sauce (a mix of sliced onions with lemon juice, cilantro and chili), which are the common sides for this dish.

References:

http://revistavelaverde.pe/wp-content/uploads/2016/03/anticucho-3.jpg

http://hibult-static.websplanetdemo.com/var/m_2/20/20a/20440/329396-anticuchos.jpg

A dish best served cold

by William Benbow

When asked what I want for desert, ice cream is the first thing that comes to mind. It is a sweet delicacy that melts in your mouth. Perfect for the summer's day' when it simultaneously cools you down and entertains your tastebuds. Ice cream comes in a plurality of flavours, though Oreo is hands down my all-time favourite. Words cannot describe my love for this ice cream. If you haven't had it yet go out and try it. Now! There's many other flavours I like too including: chocolate, charamel, banana and mango. Ice-cream can also be complemented with fruit such as strawberries or bananas. Additionally, if you're more daring you can top it up with chocolate sauce. Though these are just extras and aren't necessary as ice-cream is an awesome dish by its self.

References:

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https://upload.wikimedia.org/wikipedia/commons/3/31/Ice_Cream_dessert_02.jpg

http://www.frecklesandfluff.com/uploads/1/7/6/0/17606577/7872175.jpg?658

Cow got your tongue?

by Aiken Parker

Gyūtan, or "cow tongue" (That's right, "cow tongue") is the first dish I'm covering that I've actually had the pleasure of trying. Understandably those of whom I was eating it with found it quite off-putting; I rather, enjoyed the chewy texture and strong beefy taste.

This delicacy originated in Japan and more specifically within the city of Sendai. I had it served on a skewer but having it atop a bowl of rice is also common. In 2003, gyūtan restaurants faced a devastating crisis as beef imports from the U.S (90% reliant) were temporarily banned as a result of a mad cow disease outbreak.

References:

https://battera.co/wordpress/wp-content/uploads/2014/11/m25_00-min.jpg

http://resep-makanan.com/wp-content/uploads/2016/01/resep-gyu-tan-don.jpg

Chicken Korma with rice

by Navdish Chopra

This dish is by far my most beloved Indian cuisine. The recipe of this dish can be somewhat time-consuming but I can guarantee that it is more than worth it. I don’t actually have chicken korma as frequently as I personally do not want to get bored from the very delicious flavour this dish serves to my tongue. I prefer to serve this dish with a few fresh coriander sprigs on the cuisine itself and some tzatziki sauce on the side to really enjoy the moment while I’m having chicken korma with rice. Furthermore, drained and rinsed chickpeas can also be added to chicken korma as they are just nicer for this dish.

References:

https://realfood.tesco.com/media/images/Chicken-korma-LGH-29bc64ed-e391-471d-9b58-9ba3737e45e0-0-1400x919.jpg

http://cookdiary.net/wp-content/uploads/images/Chicken-Korma_16976.jpg

Garlic bread or meatballs... Why not both?

by Magaly Chin

I admit I’m no expert in the kitchen and only started cooking when I moved to Australia last year, but I always liked to watch recipe videos in hopes that one day I would try them. So I found this recipe for a dish that combines two of my favourite foods: garlic bread and meatballs. The dish is called Garlic bread meatball sliders and looked pretty simple to make. It caught my attention and I decided to try it out. The ingredients were easy to get and despite looking simple, I had a bit of trouble making the meatballs though it was my first time making them from scratch. After that the rest of the steps were easy to follow and in less than an hour I had a delicious looking meal. The sliders came up a bit more toasty but still tasted amazing.

I really recommend trying this dish. It’s easy, cheap, quite fast to cook and delicious, a perfect combination in my opinion.

For the original recipe visit Buzzfeed's website.

References:

http://media.themalaymailonline.com/images/sized/ez/garlic_bread_meatball_sliders_070416_620_620_100.jpg

Own picture

The Fire Chicken!

by Aiken Parker

Taking a break from European cuisine, I'd like to introduce a Korean chicken based dish known as Buldak. Directly translating into "fire chicken", this is not for the feint-hearted and even some spicy loving Koreans will shy away from its extremeness. The sauce is what makes this terrifying as it is made from a special chili powder gochukkaru, gochujang chili paste and not to mention a cheongyang pepper. To assist in quelling the heat, it is usually served with steamed egg casserole and a diner's choice of Korean alcoholic beverage.

For a reason I'll never understand, people would seek out this food as a means of relieving stress resulting in it being a popular pick during the economic recession. Although most of the popularity at the time was likely attributed to the expiration of the patent that protected its recipe back in April of 2008.

References:

https://i.ytimg.com/vi/hmGrE2KlkIM/maxresdefault.jpg