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Taste the World Proudly Supported by Smeg.Com.Au TIMETABLE presents Taste the World Proudly supported by smeg.com.au TIMETABLE For over a decade Taste the World has celebrated the delicious food, fascinating cultures and moving stories from our artists hearts and homelands. If you love music and food, don’t miss this year’s four-day adventure around the culinary world of WOMADelaide hosted by local food legend Rosa Matto. FRIDAY SUNDAY 5.30pm Constantinople 1.00pm Jojo Abot and Ablaye Cissko 3.00pm N’Fa Jones Daymé Arocena 7.30pm 5.00pm Hypnotic Brass Ensemble 7.15pm Nano Stern SATURDAY 11.30am Eva Quartet 1.30pm Noura Mint Seymali MONDAY Bashka 3.30pm Le Vent du Nord 1.00pm Blick Bassy 5.30pm TAO Dance Theater 3.00pm Elephant Sessions 7.15pm Moussa Diakité 5.00pm & Wassado Mazi Mas FLAVOURS OF THE ITALIAN COAST 7.15pm TRIPLE-FAN FREESTANDING COOKER • 8 COLOURS Constantinople and Ablaye Cissko CANADA/IRAN/SENEGAL After washing the rice it is gradually shaping the rice into Pour in water – 2 cups for meat SAFFRON STEAMED desirable, but not essential, to soak pyramid. This shape leaves room and 1½ cups for chicken. Cover PLAIN BASMATI RICE & it in 8 cups of water with 2 tbsp of for the rice to expand and enlarge. and simmer over low heat for salt for 2–24 hours. Soaking and Poke one or two holes in the rice 2 hours for meat or 1½ hours for OKRA KHORESH cooking rice in a lot of salt firms it pyramid with the handle of a chicken, until the meat is tender, Serves 4–6 up to support the long cooking wooden spatula. stirring occasionally. time and prevents the rice from While the meat is cooking, wash breaking up. The result is light and the okra. Boil it in salted water for Ingredients fluffy rice known as the Pearls of Ingredients 10 minutes and drain. If using Persian Cuisine. Saffron steamed plain Okra Khoresh frozen okra, follow the package basmati rice Bring 8 cups of water with 2 tbsp of • 2 medium size onions, peeled instructions. salt to the boil in a large non-stick • 3 cups long-grain basmati rice and thinly sliced When the meat is tender, add lime pot. Pour the washed and drained • 8 cups water • 2 cloves garlic, peeled and crushed juice and okra. Simmer, uncovered, rice into the pot. Boil briskly for • 2 tbsp salt • 500 g stewing meat (lamb or beef), for 5 to 10 minutes over low heat. 6–10 minutes, gently stirring twice • 2 tbsp plain yoghurt cut into cubes, or 1 kg veal shank, Check to see if the okra is tender. with a wooden spoon to loosen any • 1 tsp ground saffron dissolved in or 1 kg chicken legs, cut up Taste the stew and adjust the grains that may have stuck to the 4 tbsp hot water • 3 tbsp oil seasoning. • ¾ cup butter or olive oil or ghee bottom. Bite a few grains. If the rice • 1 ¼ tsp salt feels soft, it is ready. Drain rice in a • ½ tsp freshly ground Transfer the stew to a deep large, fine-mesh colander and rinse black pepper casserole. Cover and place in a Method in 2 or 3 cups of lukewarm water. • 1 tsp turmeric warm oven until serving time. Serve hot with chelo (saffron- Prepare the rice! Basmati rice, like In a bowl, mix 2 spatulas of rice, • 3 tbsp tomato paste steamed rice). any other old rice, contains many 2 tbsp of yogurt, ½ cup of butter or • 1 tomato, peeled and chopped small solid particles. This grit must oil and ½ cup of hot water, and a • ½ red pepper, chopped (optional) Nush-e Jan (Farsi for ‘bon appetit’)! be removed by picking over the few drops of dissolved saffron water. • Juice of 1 lime rice carefully by hand. Wash it by • 500 g fresh or frozen okra placing it in a large container and In a pot, spread the yogurt-rice CIDER: Hills Cloudy Apple Cider covering it with lukewarm water. mixture over the bottom of the pot. This will help to create a tender Method WINE: Yalumba The Signature Cabernet Agitate gently with your hand, then Sauvignon & Shiraz pour off the water. Repeat five golden crust (tah dig) when rice is In a non-stick Dutch oven, brown BEER: Coopers Clear times until the rice is completely cooked. onion, garlic and meat or chicken clean. When washed rice is cooked Take one spatula full of drained in 3 tbsp of oil. Sprinkle with salt, it gives off a delightful perfume that rice at a time and gently place it on pepper and turmeric. Add the unwashed rice does not have. top of the yogurt and rice mixture, tomato paste, fresh tomato and red pepper. smeg.com.au Daymé Arocena DESIGN BEGINS WITH THE LINE CUBA • 250g lean smoked pork, sliced CUBAN FRIED RICE into bite sized chunks Serves 6 • 2 cups of chopped onions • ¼ cup of garlic I love Fried Rice, Cuban-style, • ½ cup vegetable oil (corn oil especially my grandma’s version. is best) I have great memories of it...it was • 1 cup of chives the meal of my Quinceañera (sweet • 2 plantains 15th birthday, a strong tradition in Latin American cultures where a girl Method is acknowledged as being a woman) Put the sugar in a pan until it and my friends still remember it bubbles. Add 3 cups of water, even now! tomato sauce, vinegar, salt and pepper. Cook the white rice with This dish is so important for me. this sauce in a rice cooker. My grandma made it for all my friends and she had to substitute In a separate pan cook all the meat things that she didn’t have that day in oil with garlic, onions and a bit of to cook for all of us. The result of salt and pepper if it needs it. her creation was even better than Mix the rice and the meat when the original fried rice recipe and both are well cooked. Add the now, 10 years later, my school chives for more flavour and colour friends still ask me what the secret at the end. (Sometimes, Cuban of that beautiful flavour was... people substitute the soy sauce for brown sugar.) Ingredients We serve with this dish with fried • ½ cup brown sugar plantain and salad. • 1 cup of tomato sauce • ¼ cup vinegar CIDER: Hills Apple Cider MINIMAL, MODERN AND ELEGANT • salt and pepper as needed WINE: Yalumba Y Series Rose UNSURPASSED COOKING TECHNOLOGY • 3 cups of white rice • 250g skinless, boneless chicken BEER: Coopers Original Pale Ale breasts, cut into bite sized chunks OVENS • COMPACT OVENS • WARMING DRAWERS COFFEE MACHINE • COOKTOPS Eva Quartet Noura Mint Seymali BULGARIA MAURITANIA Meanwhile, heat a large skillet over MISH-MASH BANITSA ZESTY CHICKEN COUSCOUS medium-high heat. Add the olive Serves 6–8 Serves 6 Serves 6–8 oil, then add the chicken and A meatless dish, suitable for A dish that is made both on The best couscous! season with salt and pepper. every season. holidays and in everyday life. Cook, turning occasionally, until browned and just cooked through, about 4 minutes. Transfer to a Ingredients Ingredients Ingredients plate using a slotted spoon. • Up to 200ml sunflower oil • Fillo pastry sheets • 2 carrots, peeled and thinly sliced Add the onion to the skillet and • 700-800g roasted red capsicums (thin rectangular sheets made • 2 tbsp extra-virgin olive oil season with ¼ tsp salt. Cover and • 2 yellow onions, chopped from dough) • 800 g skinless, boneless chicken cook, stirring occasionally, until • 3–4 fresh tomatoes, cut into • 500g Bulgarian fetta cheese breasts, cut into 3 cm dice lightly browned, about 6 minutes. pieces • 150g butter • Kosher salt and freshly ground Stir in the cumin and cinnamon; • 3 cloves of garlic, crushed • 6 eggs pepper remove from the heat. • 500g Bulgarian feta cheese • Natural yogurt (the Bulgarian • 1 large onion, chopped Add the couscous, chickpeas, • 6–7 eggs kind) • ½ tsp ground cumin apricots and lemon zest to the • Salt • Baking soda • ½ tsp ground cinnamon skillet. Add the carrots and the • Pepper • 1 cup couscous hot cooking water (return to a • Parsley • 400 g can no-salt-added simmer if the liquid has cooled); Method chickpeas, drained and rinsed stir to combine. Method Filling: Make a mixture of yoghurt, • ¼ cup chopped dried apricots or eggs, cheese and soda. prunes Add the chicken and any collected Cut roasted capsicum into small • Grated zest of ½ lemon, plus juices. Cover and let stand until Brush each sheet of fillo with butter, pieces and fry in some of the oil juice of 1 lemon the liquid is absorbed and the sprinkle with stuffing and roll into with onion. Add tomatoes and • ½ cup chopped fresh coriander couscous is tender, about thin cigars. Put in a oil brushed garlic. When the liquid from the 5 minutes; fluff with a fork. pan, join each end together to make tomatoes boils, add cheese. a concentric ring of pastry. Brush Method Stir in the lemon juice and Finally, add the broken eggs. Mix the top with melted butter and bake coriander. Season with salt. everything together and cook for a Combine the carrots and 1 cup at 180C for 40 minutes until golden. few minutes until ready. Season. water in a saucepan over Sprinkle with parsley and serve. medium-high heat. Cook until CIDER: Hills Apple Cider crisp-tender, about 7 minutes; CIDER: Hills Cloudy Apple Cider WINE: Yalumba Old Bush Vine Grenache cover and set aside. WINE: Yalumba Y Series Sauvignon Blanc BEER: Coopers Session Ale BEER: Coopers Session Ale Le Vent du Nord CANADA In another bowl, cream the butter POUDING-CHÔMEUR and sugar with an electric mixer.
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