7 Sensational Side Dishes From Around The World

1 Spain – Patatas Bravas

A classic tapas dish, Patatas bravas is very quick and easy to prepare. Chop finely a small onion and gently fry it in three tablespoons of olive oil till soft. Then add a couple of chopped cloves of garlic, with 220g chopped tomatoes a tablespoon of tomato puree, a couple of teaspoons of paprika, a pinch of chilli and a half teaspoon of sugar. Simmer for 10 minutes and then leave to one side.

Pre-heat the oven to 180C and dice the potatoes (about 900g) and pat dry, spreading them on an oiled oven tray. Toss the potatoes in oil and then roast for 40-50 minutes until they are nice and crisp on the outside. Heat the tomato sauce, put the potato into bowls and mix in the sauce, garnishing with some parsley.

2 Italy – Butter Beans

For world travelers, we now move to Italy, this recipe takes just a few minutes to prepare. Crush 4 cloves of garlic and fry in a tablespoon of olive oil for a minute, and add 400g of chopped tomatoes, a couple of tablespoons of sugar and salt and pepper to season. Add a couple of tins (400g) of rinsed and drained butter beans with a little water and simmer for five minutes, stirring in a small bunch of chopped basil just before you serve.

3 Morocco – Couscous Salad

Couscous is a staple in Morocco, often eaten as a main course with meat and vegetables. Here it makes a light side salad. Make up enough stock and cook 300 g couscouses or bulghar wheat according to pack instructions. In the meantime, cut off the ends of two courgettes and slice finely. Gently cook the courgettes in a tablespoon of olive oil for a couple of minutes each side to a golden brown. Tip the couscous into a large bowl and add the courgette slices, along with 100g of crumbled feta cheese and some chopped parsley. Dress with some squeezed lemon, this is a great dish to make whilst holidaying in your apartment in Morocco.

4 Thailand – Chilli Bites

As much an appetiser as a side dish, these spicy fried patties are delicious dipped in sauce. Soak 125g of chickpeas and 250g yellow lentils in cold water overnight, rinse and drain. Liquidise into a rough paste and add a tablespoon of cumin seeds, 10 curry leaves, a handful of coriander leaves, 4-5 dried chillies and a diced onion into the food processor and make into a paste.. With the processor still running, slowly add stream of 60ml olive oil to make a heavy paste that can be moulded into shape with a spoon.

Heat a wok or saucepan two-thirds full of oil hot enough to fry a little bit piece of the paste in just a minute. Form the paste into little round cakes and fry for a couple of minutes on each side or until they are golden and crunchy. Serve with sweet chilli or spicy chilli sauce.

5 India –Tarka Dal

Another staple, Dal is commonly eaten with rice and curried vegetables and meat. Rinse 300g red lentils very thoroughly and bring about 850ml of water to the boil. Add the lentils with a teaspoon of turmeric and a quarter teaspoon of ground coriander. Simmer for 20 minutes, stirring occasionally.

Meanwhile finely chop up a medium sized onion and crush a couple of cloves of garlic. Lightly fry in 30g butter a quarter teaspoon of cumin seeds and a quarter teaspoon of asafoetida. Add the onion and garlic and fry gently till golden for about 5-6 minutes. Add a quarter teaspoon chilli powder, stir and add the lentils, frying for 3-4 more minutes. Add half a teaspoon of garam masala and take off the heat. Serve with a knob of butter and some chopped fresh coriander leaves to garnish.
Tarka Dal (http://www.wikihow.com/Make-Tarka-Dal)

6 China – Stir fried greens in oyster sauce

A classic vegetable side dish, the oyster sauce gives this its special flavour. Soak the rice vermicelli in boiling water for 4 minutes, then drain and rinse under cold water and drain again. Set aside.

Mix a tablespoon of soy, a teaspoon of fish sauce and three tablespoons of oyster sauce in a bowl. Heat a couple of tablespoons of sunflower oil in a large wok and add 4 chopped spring onions, 3 chopped garlic cloves and a deseeded and chopped chilli. Stir fry for 20 seconds and add 100g thinly sliced shiitake or chestnut mushrooms and 200g broccoli florets. Stir fry for a minute and add a couple of roughly chopped pak choi along with the sauce mixture. Cook for about two minutes over a high heat. Add a little water if the sauce becomes too thick. Add the noodles and take off from the heat, tossing to mix it all up.

7 Peru – Ceviche

Very typical in South America and Peru especially, the fish is marinated in lime juice which ‘cooks’ it. Rinse the diced fish (about 700g white fish) and half a finely sliced red onion in cold water. Dry thoroughly. Put into a large bowl with three quarters of a cup of lime juice and half a teaspoon of salt. Cover and refrigerate for about an hour. Serve with chopped cilantro leaves and with a salad of lettuce with potatoes, sweet potatoes, corn on the cob or tomatoes.