Delicacies from Around the World with Chef Vincent Š

the pages of this book, written for all sweet-tooths. all for written of this book, pages the him on up with tocatch manage to join him! you’ll Maybe rush and world, in the meals the all for your bellies Prepare for? you waiting further. and are what So heading further is and Europe left just has Vincek star! Michelin even the –maybe of medals lots win and restaurant achoice open day one he’ll because well, as cook agreat tobecome how he’d And flavourall. of like to interesting learn most the to find out set he as helper kitchen little the Vincek thought things!” –Ilove those all tasting and baking, stirring, frying, “Cooking, Štěpánka by Written Ilustrated by Jakub Cenk Jakub by Ilustrated with ChefVincent World the Around From Delicacies

6 foldings6 maps packed with amazing

flavours

various salads. It’s also great with yoghurt! with great also It’s salads. various

and kiwi. Africans eat kiwano with meat or put it in in it put or meat with kiwano eat Africans kiwi. and

basically seeds in a greenish jelly. It tastes of melon melon of tastes It jelly. greenish a in seeds basically

When you try this vegetable, you’ll learn that it’s it’s that learn you’ll vegetable, this try you When

called horned melon or African horned cucumber. cucumber. horned African or melon horned called

Don’t be afraid – it isn’t the devil, just just devil, the isn’t it – afraid be Don’t

Horned melon Horned

your memory. memory. your

that that

is over, take a taste; I guarantee guarantee I taste; a take over, is

the contents! Once the waiting waiting the Once contents! the

hours. You don’t even have to stir stir to have even don’t You hours.

potjiekos potjiekos

about the pot for a couple of of couple a for pot the about

pot. Cover with a lid and forget forget and lid a with Cover pot.

local herbs and spices into the the into spices and herbs local

pumpkin, cauliflower, potatoes, potatoes, cauliflower, pumpkin,

and put chopped carrots, meat, meat, carrots, chopped put and

with three feet. Hang it above fire fire above it Hang feet. three with

you need a special cast-iron pot pot cast-iron special a need you

dish that will taste of the local sun, sun, local the of taste will that dish

will stay in in stay will To prepare a genuine South-African South-African genuine a prepare To

Potjiekos

AFRICA kiwano

a t o l

a . It’s It’s . c e n a t i

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rice, meat, tomatoes, and peppers. and tomatoes, meat, rice,

jollof – a perfect mix of of mix perfect a – African traditional the

peeking out of it. Personally, I fell in love with with love in fell I Personally, it. of out peeking apple red ones? or

apart from from apart served with a pretty hot sauce, with a frog frog a with sauce, hot pretty a with served

there’s many kinds of them. Did you know that that know you Did them. of kinds many there’s

then, that you can get cassava cassava get can you that then,

everywhere around here, taste great, and and great, taste here, around everywhere

that grows, leaps, flies, or swims. No wonder, wonder, No swims. or flies, leaps, grows, that

dried, or as fresh as possible. They grow grow They possible. as fresh as or dried, 4.

People in Africa eat pretty much anything anything much pretty eat Africa in People

bananas bananas the most was was most the

The one thing I really enjoyed about Africa Africa about enjoyed really I thing one The West Africa West

Bananas

yellow bananas yellow there are also also are there

– baked, boiled, grilled, grilled, boiled, baked, –

fufu balls here, here, balls

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have had a p a had have

called it the the it called

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all kinds of spices. I’ll I’ll spices. of kinds all

10.

centuries. I also enjoyed dates and and dates enjoyed also I centuries.

been loved by Egyptians for for Egyptians by loved been

back someday. back

chicken – – chicken

person at every corner. Grilled Grilled corner. every at person

aid provided to any hungry hungry any to provided aid

with lemon, baked in bread – first first – bread in baked lemon, with

I had no idea either. It’s beans beans It’s either. idea no had I

foul

national meal goes to so-called so-called to goes meal national

But the honor of being Egypt’s Egypt’s being of honor the But

and a yoghurt sauce. Yummy! Yummy! sauce. yoghurt a and

chickpea balls, served with with served balls, chickpea

of pyramids – traditional fried fried traditional – pyramids of

I was treated to to treated was I

Falafel for pharaoh for Falafel

. You don’t know what it is? is? it what know don’t You .

fraakh mashwi fraakh

a for Kitchen

Handbook Handbook i

Recipes &Advice

falafel

7. definitely be be definitely

n Helpers

peel peel

matokes are boiled unpe boiled are matokes

– has has –

thick mash, and voilá! A perfect side dish dish side perfect A voilá! and mash, thick

they’re still unripe, peel, boil, then squash them into a a into them squash then boil, peel, unripe, still they’re s

– must always be cooked. You pluck matokes while while matokes pluck You cooked. be always must –

a snack. snack. a

Don’t think this is just some sweet fruit to have as as have to fruit sweet some just is this think Don’t In the land land the In

Matoke or bananas? bananas? or Matoke

pita

Matoke

– a special, starchy banana variety variety banana starchy special, a –

a peanut sauce. Dig in! Dig sauce. a peanut

ti nyma ti

in Africa, too. One recipe calls them them calls recipe One too. Africa, in

from Europe, right? Well, they’re popular popular they’re Well, right? Europe, from

Surely, you’re familiar with meat balls back back balls meat with familiar you’re Surely,

that the chef topped my meat balls with it. it. with balls meat my topped chef the that

it’s full of valuable substances. No wonder wonder No substances. valuable of full it’s

know that insect is the food of the future as as future the of food the is insect that know

But let’s be serious for a moment – Africans Africans – moment a for serious be let’s But

i roasted. already was it kidding, Just plate.

…it almost managed to jump out of my my of out jump to managed almost …it

n grasshopper… Poor

. The balls are poured over with with over poured are balls The .

lack of coconuts around here. around coconuts of lack

popular with a coconut sauce as there’s no no there’s as sauce coconut a with popular

is prepared in many ways – for example, it’s it’s example, for – ways many in prepared is

or with a piece of roast meat. In Africa, corn corn Africa, In meat. roast of a piece with or

flour porridge. It can be eaten separately, separately, eaten be can It porridge. flour

dish made from corn – basically a corn corn a basically – corn from made dish

and antelope meat. Ugali is a simple, filling filling simple, a is Ugali meat. antelope and

I’ve sampled and learned to cook both both cook to learned and sampled I’ve

Corn in the lead the in Corn o

kanda kanda ugali ugali Booklet full around the & culinary delicacies Discover Discover of recipes the best world tips

Delicacies From Around the World with Chef Vincent Š. Sekaninová & J. Cenkl Around the World the Around Delicacies From From Delicacies with ChefVincent Raw, or dried? Japan was another test for my taste buds. The ASIA locals love fish and seafood of all kinds. But would Cooked while you wait you believe that they like raw fish most of all? Phew, I’m driving, travelling, hotfooting it… So many You can eat almost anywhere in I even managed to buy dried lizards at a local kilometres behind and in front of me, so many people all Vietnam. Can you see that woman market. Delicious! over there with those large scales around, so many flavours on my tongue. It’s enough to thrown over her shoulder? She carries send one’s head spinning. No wonder – right now, I’m all necessary ingredients, and even driving through Asia, the largest and most populous a small mobile cooker in their bowls. All you need to do is ask and she’ll How continent in the world, full of wonderful culinary whip up any goodie you want for you. delicacies and interesting things. Asian food is do people renowned, well-balanced, and simply divine. dine? Slap-up meal chop-sticks are used In East Asia Beautiful landscape, vast steppes, but Have you had rice today? for eating. brr… so cold! It’s as clear as day that Where to get rice? Definitely in China. That’s where Mongolians prefer rich dairy products At home, Indians usually eat with their it began to be grown eight thousand years ago, and meat. We’re in Asia where rice is hand – the right one! They use their left and that’s where its consumption is the highest. the staple food, but Mongolians are Chinese make flour or noodles out of rice. Rice is hand to hold a ladle and put food on the an exception to this – they love dough, even a part of their greeting. So when you’re asked plate. Belching once you’re finished signals specifically dough filled meat pastry. “Have you had rice today?”, it actually means to the chef that you enjoyed your meal! What am I bringing back home? Goat and “Hello, how are you?” sheep cheese, dried in the Mongolian Japananese are aartial to rich summer, duly fatty and very hard. The spices breakfasts: usually rice, fish, vegetables, Curry, turmeric, saffron, coriander, a fried egg, and green tea. Slurping and cinnamon, ginger, cloves – pretty smacking your lips while you eat shows much every corner of India is you’re satisfied with your food. When suffused with the smell of spices. Dondurma – you eat in Japan, don’t sneeze or blow What have I learned? To not use the hanging ice-cream utensils for eating, but rather your nose. I had some ice-cream in Turkey. This three fingers of my right hand. particular kind doesn’t melt and is so solid Vietnamese eat three meals a day. Instead of plate, a banana leaf will that it hangs in stores from hooks attached Finishing everything that’s put in front of do perfectly. There’s something to to the ceiling. It’s made from sugar, goat simplicity, don’t you think? you is extremely impolite! milk, and salep – sweet juice from orchid tubers. Incredible, but delicious in that special Turkish way! 3. 4. Have a no-fair-weather meal Smoked fish & sweet Mors Mongolians live in a harsh natural environment which Brr, it’s so salty and rigid! What should I ASIA means they have no time to mess around with cooking. do? Oh, I know! I’ll use it to season some They utilize everything around. Buuz is a typical dish – meal or soup. What am I talking about? steamed dumplings filled with mutton. They may remind Fish which have been smoked in cold 1. 2. you of Chinese dim sums, but also of Italian ravioli. smoke for a long time. This method of fish Adults wash them down with kumys – fermented mare preparation has a long tradition in Russia. Coffee & Baklava Have a pancake! milk. I also had a tea prepared in the Mongolian style And because the surrounding dense forests which means seasoned with butter and salt. are full of cowberries, raspberries, and There’s nothing like authentic When I was in the Asian part of blueberries, the locals came up with Mors, Turkish coffee. Turks prepare it in Russia, I had traditional blins – a delicious beverage. You simply boil the special containers called cezves, pancakes topped with thick cream forest fruit in water – either separately, and believe me, it’s quite a ritual. and sprinkled with red caviar, salmon or together –, sweeten it, and then just They serve sweet baklava with fish eggs. Then I dug into shashlik – drink and drink. the coffee. This typical Turkish mutton or lamb meat in a seasoned dessert consists of very thin slices sour pickle, skewered and grilled of dough interlaid with nuts and until crispy. Russia is also rich in well sweetened with honey syrup. grain, and so people there bake 4. Turkey’s national dish is called a lot of traditional bread and cook kofe – grilled or baked balls made porridge in large quantities. from ground meat. There are also a lot of hazelnuts and sultana raisins growing in the country.

5. Mulberries Moruses have been grown for more than five thousand 3. years in China and Asia in general. Morus leaves are well- liked by the silkworm moth – caterpillars of this night butterfly eat them and then turn their fibres into silk. But the morus plant also produces sweet, juicy, raspberry-like fruits. Not only do they taste great, but they’re also rich in vitamins and minerals – a very healthy snack, indeed. I’ve 2. just plucked a handful of mulberries – yummy! 1.

9. e himala th yas pacific ocean

5. 11.

7. There’s nothing like soup 10. Where can you have the famous pho 6. soup? Here in Vietnam, of course. This me dit strong beef or chicken broth with rice erra sea nean Dumplings here, dumplings there noodles, seasoned with chilli peppers Chinese people love their dumplings! There’s so many and ginger, is simply cracking, just like kinds, made from various types of flour and with many the canh soup with bamboo shoots. fillings, meat and vegetable ones. Some are fried, Soups are an important part of the others prepared in special bamboo steamers. I sampled local diet. What are those packages 6. dim sum dumplings and the New-Year’s jiao-zi. What on my table? The traditional bánh g ulf did I wash them down with? Tea, of course. That’s chung – pork with rice, eggs, and of o m because China is the birth place of this beverage. And mushrooms wrapped in a banana leaf. a a 10. n e s what else Chinese foodies can’t do without? Soya Durian, Vietnamese fruit, may smell a The smell of spices in cheese called tofu and the sweet fruit known as lychee. funny, but tastes great. 11. h al c In Vietnam, food is wrapped in g h en t b u banana leaves while people in the f o Mango o s y United Arab Emirates wrap their a There’s nothing like fruit. While in 8. b grub – seasoned rice – in grape India, I had fresh mango every day leaves. This delicacy is called – the large sweet fruits of hefty 8. 9. warak enab. Street vendors mango trees. People eat them sell shwarma with tabbouleh: like crazy around here, prepared Flat bread & legumes Adrenaline on the plate shwarma is grilled meat in not only sweet, but also savoury. 7. What am I doing, you ask? Making the typically Indian Japanese love raw fish. No wonder, then, that the fugu pita bread while tabbouleh is Can’t imagine it, you say? There’s chapatti – flat bread. It’s served freshly baked with fish is immensely popular in Japan – served raw, of a renowned Arabian salad made nothing simpler. In India, mango each meal. I had tandoori chicken with it. Tandoor is course. However, this little scamp is highly poisonous; from bulgur, tomatoes, and herbs. is a common side dish served with a special oven in which meat is prepared. Can you see if the chef makes a single mistake while preparing it, Arabs are also partial to other meat. You can also make delicious it? Can you smell it? The wonderful smell of curry. you can pay for your exquisite taste with your life. seasoning than just herbs – you jam out of it. Just like mulberries, Indians are also very fond of dhal – a legume mash or To stay on the safe side, I opted for tea – this is yet can see it packaged in little bags mango too is literally stuffed with thick soup. It’s both healthy and incredibly good. another place where it has a long-standing tradition. at almost every corner. vitamins and minerals. I finally know what ASIA cinnamon is Mysteries! Sour, bitter, sweet, savoury, and spicy – a single Cinnamon is the dried bark meal must contain all five flavours at once. If it does, it’s of Chinese cassia. It’s a very favourite seasoning here in Asia. good both for human body and health. The secret of Chinese and Asian cuisine overall lies in harmony. Note: apart from flavours, a menu should contain various meals – juicy, crispy, sticky, and dry. I must focus on that. Korean kimchi Incredible! Unbelievably healthy and unbelievably good! Yet it’s pretty much just Oops, that’s pretty spicy! ordinary vegetables, only properly pickled. Korean kimchi is a traditional local side When you see this green seasoning on your table, for example dish, greatly beneficial to the human body. as a supplement to sushi, beware – it’s pretty spicy. No But it also contains all kinds of vitamins: C, wonder – it’s wasabi which is basically Japanese horseradish. A, B1, B2 + calcium, iron, and zinc. Simply And it really has a bite! But wasabi also contains substances put, health served on a plate. It’s basically beneficial to human health, and so enduring a little bit of pickled Chinese cabbage, carrot, ginger, spiciness is definitely worth it. onions, garlic, and chilli peppers.

Not all mushrooms are created equal All the things called curry: Enoki – have you ever heard this word? • The leaves of an Indian, bay-leaf I had no idea what it meant until resembling plant I came to Japan. Enoki are local fragile mushrooms which are often added to • A mixture of Indian spices: curcuma, salads or soups. Those who prefer their coriander, cloves, cinnamon, cardamom, food raw can eat it immediately after cumin, and pepper picking. Enoki shouldn’t be cooked for • A meal of meat and rich sauce made from too long – otherwise they become hard coconut milk and lose their delicious taste. Juice AFRICA Ca ssava With juice from freshly squeezed I didn’t know what cassava was before travelling chips oranges and to Africa. Since cassava is a pretty important crop coconut water… in Africa and can prevent the worst famines from cassava tubers it will take you occurring, I felt the need to check it out a bit. back to Africa in oil no time. salt, pepper 2.

Heat up oil in a deep frying pan, place individual slices into it, and fry them. Careful! The slices must be fully Cassava submerged in oil! A tall tropical bush which 1. is incredibly adaptable. Its autumn tubers are rich in starch, and therefore can fill up those eating it and provide them with necessary nutrition. And its young stalks let‘s start… can replace vegetables. Remove the brown peel from the 3. cassava tubers and thinly slice them. Rinse, and then let them get dry. Once they’re nice and golden, take the fried chips out of the oil and season them with salt and pepper. Hurray, the An African tip party can start! Local mint tea. A very popular drink Mash & chips in Africa. This delicacy is a strong, well sweetened infusion of black tea I’ve had cassava mash and tasted flat and mint. It is drunk lukewarm. It bread made from cassava flour. Once may be difficult to believe, but it can I get home, I’ll hold a cassava party… slake the greatest thirst. and serve cassava chips. AUSTRALIA Lamington If nothing else, I jotted down a variation on 1 packet baking powder yeast spread from a Czech emigrant. I also discovered a recipe for a local delicacy – 5 eggs lamington. A square of sponge coated in 1 vanilla sugar chocolate and rolled in coconut. Tum! 130g powdered sugar 500g plain chocolate coconut flour for coating 2. Yeast 20ml milk Grease a baking tray, dust it with 2. coarse flour, and carefully pour the spread batter into the tray. Heat the oven to Add eggs and continue stirring. 180°C and bake for ca 30 minutes. Let 50g yeast As soon as the eggs are nicely fried 1. the baked cake cool and then cut it and not runny, season with salt and into small cubes. 4 eggs any herbs you have lying around. let‘s start…

salt, pepper, herbs Firstly, whip together eggs and sugar, 2 spoons butter add melted butter, and continue stirring until you have a fluffy mixture. Take 1 spoon butter a bowl and mix together flour, baking powder, vanilla sugar, and powdered sugar. When you’re done, pour the 3. blend into the egg-butter mixture, 1. Melt chocolate in a water bath. Once and stir together. it’s melted, add milk or cream and mix let‘s start… so that everything blends in nicely with the chocolate. Dip the cake cubes Melt the butter in a pan and lightly fry in this chocolate icing and immediately the onion in it. Once it smells nicely and coat them in coconut flour. is golden, add yeast which will melt in the heat. Stir diligently, of course. the pages of this book, written for all sweet-tooths. all for written of this book, pages the him on up with tocatch manage to join him! you’ll Maybe rush and world, in the meals the all for your bellies Prepare for? you waiting further. and are what So heading further is and Europe left just has Vincek star! Michelin even the –maybe of medals lots win and restaurant achoice open day one he’ll because well, as cook agreat tobecome how he’d And flavourall. of like to interesting learn most the to find out set he as helper kitchen little the Vincek thought things!” –Ilove those all tasting and baking, stirring, frying, “Cooking, Štěpánka by Written Ilustrated by Jakub Cenk Jakub by Ilustrated with ChefVincent World the Around From Delicacies