Bath International Cook-off – Recipes

If you fancy recreating some of the international culinary treats featured in the video, here are some very helpful recipes to guide you on your way:

Poland’s Marinated Pork: This is a very simple recipe and goes excellently with potatoes, a bit of bulgar wheat or some sauerkraut

You will need:

Loin of pork

Honey

Mustard

Pepper

Salt and Pepper.

1. Dice the pork loin into medallions and combine with the honey and mustard. Mix well and add a pinch of salt and pepper.
2. Allow to marinate in the mixture for around twenty minutes
3. Fry in the pan in a little olive oil until the meat is cooked through

Britain’s Cous cous baked salmon:

You will need:

Fillet of Salmon

Cous Cous

Saffron

White Wine

Salt and Pepper

1. Mix 25ml of wine with a few strands of saffron,
2. Add your wine/saffron mixture to a pan and gently heat to bring out the flavors of the saffron. The liquid should turn a golden, yellow color.
3. Once heated, add o half a bowl of Cous Cous. Cover the Cous Cous in the wine and place a tea towel over in order for it to gently cook.
4. While the Cous Cous cooks, skin the salmon fillet and place onto a sheet of tin foil. Season to taste
5. Once the Cous Cous is ready (it should have doubled in portion size) fluff up with a fork and pack it around the salmon fillet to create a coating across the fillet. Place in the oven for 20 minutes and cover the salmon in tin foil.
6. When you remove from the oven, the salmon should have a wonderful, crisp Cous Cous crust. Serve with a salad of rocket and watercress, with sliced avocado and tomato, drizzled with balsamic vinegar.

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