Chef Tries to Cook a Global Dish at Random | A-Z Challenge: E

It’s challenge time! Chef Ben must spin the wheel and cook a dish from a Mystery country! Today’s country begins with E!!

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15 Replies to “Chef Tries to Cook a Global Dish at Random | A-Z Challenge: E”

  1. When they showed the actual dish at the start made me crack up so hard!????
    I've never seen something so dainty that looks like 6+ different things on top of one another, it killed me so much! Like, of course that's an English thing!

  2. It was painful watching you not seal the meat or soften the onions!!!! I was screaming at my TV!

  3. A sausage roll in a roll was the lunch of choice at my old high school in Bendigo, Australia. Bloody delicious!

  4. There was a solid minute in this video of them saying words that I had no idea what they were. They were speaking an entirely different language, so much regional British slang.

  5. Sad that F episode won't be about Finland. But then again, it's never Finland when it comes to the food…

  6. This episode is an absolute delight!
    My recommendations for the Fijian recipes are Kokoda, Palusami, or a fish suruwa (coconut curry). ????????????????

  7. three diffrent types of fiji cusine

    Curry and Roti Parcel: A simple staple for many as a packed work lunch or snack, this cheap and popular food is available everywhere in Fiji – from restaurants and bars to simple market vendors and Indian sweets carts. Roti parcels come with different fillings such as vegetarian curries like potatoes, pumpkin, bhindi (okra), and jack fruit. The meat fillings are usually curry tuna, chicken or lamb.

    Curry Vakalolo (with Coconut Cream) Mud Crabs: This delicacy, although not uniquely Fijian as varieties are cooked throughout the South East Asia and Pacific regions, comes in at number one due to its overall popularity in Fiji. After washing, large mud crabs are deshelled keeping all the internal parts intact, and the pincers, claws, and lower shell are cracked prior to cooking. Curry spices are heated in a large pot, the crab pieces are added, and a curry mixture is stirred in infusing it all. Coconut cream is added and mixed in thoroughly before the shells are finally added, the lid put on and the whole thing left to simmer for 40 minutes until coconut cream boils over the crab shells. This dish is best served on steamed rice to soak up all the delicious juices from the crab.

    Fish Suruwa: Fiji is home to a sizable Indian community, who first came as sugarcane workers during the 1870s. That’s why curries are such a prominent part of Fijian cuisine, something that’s distinct from its Pacific island neighbors. Fish Suruwa is an example of a uniquely Fijian curry. It’s made of fish cooked in coconut milk and Indian spices, such as cumin and garam masala. Like all Fijian curries, it’s served with white rice or the Indian flatbread roti. Duruka, a unique vegetable called “Fijian Asparagus”, is also a popular ingredient in Fijian curries.

  8. I'm still not quite sure what the bread roll is bringing to the table (you have to be there?), but it's a great concept

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