At the end of a busy day, there’s nothing better than sitting down to a delicious home-cooked meal made with fresh ingredients – and all the flavours of the world.
The New World Flavours of the World event (April 29 to May 19) is all about inspiring recipes that will take your taste buds on a round-the-world trip.
And if you’re a lucky winner, you could be off on one of five amazing foodie trips to some of the most mouth-watering locations on the planet!
If you’re driving home from work dreaming of a healthy Thai Green Chicken Curry or a satisfying Italian pasta, discover our recipe cards, along with all the ingredients you need to make these internationally inspired meals at New World.
Spaghetti with Puttanesca Sauce
SERVES 4
PREPARATION & COOKING 25 MINUTES
Olive oil
1 red chilli, halved, deseeded and finely sliced
1 red onion, finely diced
2 garlic cloves, peeled and sliced thinly
100g pitted Kalamata olives, roughly chopped
1 tablespoon fresh oregano leaves, finely chopped
1 tablespoon capers
1 x 400g tin chopped tomatoes
400g spaghetti, linguine or fettucine
To serve
Parmesan cheese for grating
A handful of Italian flat-leaf parsley, roughly chopped
For that really Italian depth of flavour (and if you’re not anti-anchovy), add 4-6 sliced anchovy fillets along with the chili, onion and garlic.
1. Bring a large pot of salted water to the boil for the pasta.
2. Heat two tablespoons of olive oil in a large pan on medium heat. Add the chilli, onion and garlic, season with salt and pepper, then cook for 6-7 minutes until softened.
3. Add olives, oregano, capers and tomatoes, then cook for 5-6 minutes until the tomatoes have broken down to a sauce-like consistency.
4. While the sauce simmers away, add pasta to the boiling water and cook until al dente.
5. Add cooked pasta to the sauce and toss until fully coated. Loosen the sauce with some pasta water if needed, then serve immediately topped with grated parmesan and Italian flat-leaf parsley.
Thai Green Chicken Curry
SERVES 4
PREPARATION & COOKING 50 MINUTES
Olive oil
1 large white onion, finely diced
4 cloves garlic, minced
1 tablespoon freshly grated ginger
4 tablespoons Thai green curry paste
Zest and juice of 1 lime
6 boneless skinless chicken thighs, diced
400ml tin coconut cream
225g tin bamboo shoots, drained
To serve
Cooked rice
Sliced chilli
Fresh coriander leaves
Make this crowd-pleasing dish deliciously vegetarian by swapping out the chicken breasts for firm tofu and fresh broccoli.
1. Heat a tablespoon of olive oil in a large saucepan on a low-medium heat. Add the onion and garlic, then sauté for 5 minutes until soft and translucent.
2. Add ginger, curry paste, lime zest and juice. Cook for a further 2-3 minutes.
3. Add chicken and cook for 6-8 minutes until starting to brown.
4. Pour in coconut cream. Mix well and simmer gently, stirring, for 12-15 minutes until the sauce is slightly thickened.
5. Add bamboo shoots and stir to heat through. Serve with fluffy rice, garnished with sliced chilli and coriander leaves.
