“I’ll never again be in a position to taste the kind of magic that I experienced in these places around the world,” says Gordon Ramsay, who shared these two recipes with us.
From the mountains of Morocco to the New Zealand’s rugged South, from Croatia to Iceland to Portugal to Texas … celebrity chef Gordon Ramsay has travelled far and wide to find culinary inspiration in some of the world’s most remote locations. His National Geographic Channel’s Gordon Ramsay: Uncharted TV series took him to some of the most remoted locations on Earth … a journey of epic adventures and cultural experience. In this travelogue-meets-cookbook, Ramsay reveals the rich food traditions and cultures he’s found in 25 remarkable destinations. Page after mouth-watering page giving insights into some of the world’s richest cultures, behind-the-scenes stories from filming, tips from top chefs around the world, and must-try adventures in places near and far. Best of all, there are 60 authentic recipes that are, for the adventurous cook, easy to make at home. This is a book for cooks and travellers and those prepared to step out of their comfort zone. National Geographic, R725
Cardamom and Bay Leaf-Spiced Rice Pudding with Fancy’s Coffee Liqueur
This is from the India Spice Hub part of the journey. Serves 6
1 cup basmati rice, 2 tablespoons ghee, 6 crushed green cardamom pods, 2 bay leaves, Kosher salt, 4 tablespoons coffee liqueur (divided), 3 cups milk, 1 cup heavy cream, 1/3 cup jaggery or brown sugar, plus more if needed
Directions:
Rinse the rice in several changes of water, then cover with cold water and let soak for 20 minutes. Strain and set aside.
In a medium pot over medium heat, add the ghee and then toast the cardamom pods, bay leaves, and a pinch of salt.
Add the soaked rice and lightly toast until fragrant, about 2 minutes.
Add 2 tablespoons of the coffee liqueur to deglaze the pan.
Add the milk and cream and bring to a boil, stirring constantly.
Once the rice has reached a boil, turn the heat to low and add the jaggery.
Continue cooking, stirring constantly until the liquid has started to thicken, about 30 minutes.
Once the rice has cooked through, let the rice pudding cool in the refrigerator for at least 30 minutes.
Finish with a drizzle of the remaining coffee liqueur.
Sweet potato flatbread with cilantro
Made by Gordon in New Zealand. Serves 6 – 8
2 large sweet potatoes, skin on, 2 tablespoons, plus 2 teaspoons kosher salt, ¼ cup unsalted butter, 1 tablespoon minced garlic, 2 tablespoons cilantro, finely chopped and divided, ¼ cup all-purpose flour, plus more for dusting, 1 teaspoon freshly ground black pepper, Flaky sea salt
Directions:
In a medium sauce pan over medium-high heat, combine the potatoes with about one-and-a-half litres of water and 2 tablespoons of the salt and bring to a boil. Reduce the heat to a simmer and continue cooking until the potatoes are fork-tender, about 20 minutes.
Preheat a grill to 400°F. In a small sauce pan over low heat, combine the butter and garlic and warm gently.
Remove the potatoes from the heat, drain, and peel immediately. Use a potato masher to quickly mash the potatoes until they are nice and smooth. Add 1 tablespoon of the cilantro and enough all-purpose flour to make a malleable dough. Season the dough with the black pepper and remaining 2 teaspoons of salt.
On a lightly floured work surface, carefully knead the dough until it comes together, being careful not to overwork it. Separate the dough into four equal-size balls and roll each one out with a rolling pin into ¼-inch-thick circles.
Place the rolled-out dough on the grill and cook until charred. Use a pastry brush to coat the flatbreads evenly with the garlic butter. Finish each flatbread with sea salt and sprinkle with the remaining cilantro.
Main Pic: National Geographic/Jon Kroll
