Craving for some of that authentic International cuisine? Today is your lucky day! We at Nature’s Basket are hosting a world food festival and we have picked some of the best recipes for you to prepare. We bet you’re going to get hooked on these international ingredients from across the world.
Get your hands on the finest and exquisite ingredients from Nature’s Basket.
- Nando’s Peri-Peri Chicken
- 6 chicken legs
- 1 cup of Nando’s Peri-peri sauce
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- Salt and pepper to taste
- FOR THE PERI-PERI MARINADE INGREDIENTS
- 1 pound red chillies chopped
- 4 cloves garlic chopped
- 1/2 cup chopped cilantro
- 1/4 cup chopped basil
- 1/2 cup olive oil or vegetable oil
- Juice from 1 lemon
- Salt to taste (and black pepper, if desired)
- Pat the chicken legs dry and rub them down with paprika, garlic, and salt and pepper. Cover and set aside.
- Heat your oven to 400 degrees F.
- For the peri-peri sauce, add the peppers, garlic, paprika, cilantro and basil to a food processor. Process until well mixed.
- Drizzle in the olive oil while continuing to process until the mixture thickens up.
- Stir in the lemon juice and adjust for salt.
- Use half of the peri-peri sauce to cover the chicken. Toss them together to get the chicken legs nicely coated. You can cover and refrigerate for at least 1 hour at this point if you’d like a more developed flavour.
- FOR BAKING: Bake the chicken for 35-40 minutes, or until they are nicely cooked through. They should measure 165 degrees F internally.
- FOR GRILLING: Fire up the grill to medium heat and lightly oil the grates. Grill the chicken legs for about 35-40 minutes, turning them every 5 minutes to keep from burning, until they are cooked through. They should measure 165 degrees F internally.
- Remove from the oven and toss in the remaining peri sauce.
- Sprinkle with fresh herbs and spicy chilli flakes. Serve!
2. Quinoa Penne with Tomato & Basil Sauce
- 5 cups of uncooked quinoa penne pasta
- 2 tablespoons olive oil
- 1 large shallot, chopped
- 4 cloves garlic, thinly sliced
- 1/4 cup oil-packed sundried tomatoes, drained, chopped
- 1/2 teaspoon smoked paprika
- 1 jar of Ragu’s marinara sauce
- 1-1/4 cups tightly-packed fresh basil leaves, chopped, divided
- To cook the pasta, take enough water to cover the pasta and allow it to boil. Once the water is boiled, add some salt and the quinoa pasta.
2. Meanwhile, heat oil in a large skillet on medium heat. Add shallots; cook 5-7 min. or until lightly browned stirring frequently. Add garlic, tomatoes and paprika; cook and stir 1 min. Stir in sauce and basil.
3. Cook the pasta till al dente and drain it; add to sauce mixture. Mix well. Cook 1-2 min. until heated through. Sprinkle with additional basil before serving.
3. Betty Croker’s Pancakes That You’ll Love
- 2cups Betty Crocker’s pancake mix
- 1cup milk
- Grease or spray griddle or skillet. Heat over medium-high heat or electric griddle to 375°F. (To check if the surface is ready when a few drops of water sprinkled on it dance and disappear.)
- Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto a hot griddle.
- Cook until edges are dry. Turn; cook until golden.
Pro tip: Serve pancakes topped with sliced banana, raspberries, blueberries, or grated chocolate for a delicious way to start your day.
To check out more International cuisine recipes you can read on to Nature’s Basket.in.