Beagle Street embraces World Food Day16 October, 2014
Around the world in 6 cuisines
Here at Beagle Street we are passionate about enjoying life – we even made it our brand essence – and during World Food Day we want to celebrate food from round the world that put a smile on your face.
Enjoying food is not just about taste, but healthy and wholesome food is a vital ingredient in enjoying life. Why not try something new and take your own trip around the world – you don’t even need your passport!
The beautiful Algarve region in Portugal, right at the edge of Europe, draws upon Portugal’s imperial past. We have plumped for Piri-Piri Chicken, a dish popularised by the likes of Nandos. As much as we love their version, as usual, homemade knocks its socks off!
Flying across the Atlantic and landing in the southern states of the USA and Mexico. This is a region famous for Chilli. Known as ‘a bowl of red’, Chilli has become synonymous with Texas and was a favourite of Lyndon B Johnson during his time as US President.
Travelling over the Andes and into the continent of South America there is only one thing to have. Argentina is world renowned for its Beef, in particular the Steak. Gaucho style with a zingy chimichurri sauce hits the spot, which stems. from South American cattle ranchers known as Gauchos who are similar in many ways to North American Cowboys.
Arriving in the Indian Sub-Continent there is an array of flavoursome dishes to choose from. Our personal favourite is Black Pepper Chicken curry. Hopefully this is a new dish for most people to contrast with British favourites – and inventions – such as Balti or Tikka Masala.
Exploring the Middle East we reach a classic cuisine – Turkish. Bridging the continents of Europe and Asia, Turkish culture has many influences. Well known for their lamb, such as delicious kebab, we have gone for the lamb chops as a fantastic option.
Finishing in sunny Britain we have decided to finish with a proper comfort dish…Toad in the Hole. Although the origins are unclear, it is widely held that the dish was created mid- 18th century. Eaten largely by the labouring classes using leftovers from meat that was ‘on the way out’, it has now become a true national favourite enjoyed by all.