Around the World Recipes: A Taste of Travel

[Chloe Burrowes | Contributing Writer]

This BlueMoon issue theme is Around the World; therefore Lloyd Henley and I have brought you some worldly recipes incorporating many countries and cultures. From extraordinary burgers (dreamt up in Lloyd’s head) served with homemade versions of your favourite sides, to a curry made from scratch that literally cannot be compared to any jar you’d find in the supermarket, we have tried to give you a little bite of the whole world. If you fancy trying our cultured cuisine, follow the easy step-by-step recipes and enjoy!

Lloyd’s Loaded USA Burgers


usa burgers
Chloe Burrowes | BlueMoon

You definitely won’t regret trying these stacked burgers, the perfect treat for the weekend to try with your friends.

Minced Beef (you can use turkey/pork mince if you’d prefer)
1 Onion
A few cloves of garlic
Smoked cheese slices
Cheddar cheese
Bread rolls
Salad for the burgers


  • Chop the onion and garlic and put them in a bowl with the mince
  • Season to taste
  • Add an egg
  • Mix the ingredients together and then form into 6 large burgers and 6 smaller burgers
  • Cook/fry the burgers until brown all the way through
  • Fry the bacon to your perfect crispiness
  • Stack the burgers – big burger, smoked cheese, little burger, bacon, cheddar cheese
  • Pop under the grill until the cheese is melted
  • Serve in the rolls with the salad

Go the extra mile and serve with sweet potato fries or add an egg!

Also try our home-made onion rings recipe:

1 onion cut into rings
150g self raising flour
Oil for frying
180ml of sparkling water

  • Cut the onions into rings
  • Mix the flour, and sparkling water in a bowl
  • Heat the oil in a frying pan
  • Coat the ring of onion in the mixture
  • Pop in the hot oil and turn until crispy

Creamy Chicken Korma

creamy chicken
Chloe Burrowes | BlueMoon

This low calorie traditional Indian recipe gives you all the flavour without any of the guilt.

1 whole onion

A few cloves of garlic
4 chicken breasts
200ml Skimmed Milk
2 tsp of garam masala
2 tsp of mild curry powder
1 cinnamon stick
3 cardamom pods
a chicken stock cube
Desiccated coconut


  • Chop and a whole onion and the garlic finely
  • Fry in a pan with oil until the onions are browned
  • Add the chicken and spices
  • Pour in the skimmed milk and crumble in the stock cube
  • Simmer gently until the sauce thickens
  • Spoon out cinnamon sticks and cardamom pops
  • Add yoghurt to taste
  • Serve with rice and sprinkle some desiccated coconut on the korma if required

Asian Salmon with Sesame Seed Vegetables

Chloe Burrowes | BlueMoon

A Chinese and Thai infusion on a plate, an exciting way to spruce up vegetables with the tasty ginger salmon.

2 Salmon fillets
5-6 radishes
1 small red onion
2 tbsp Sesame Seeds
2 fistfuls of green beans
1 splash of soy sauce
1 small piece of ginger
1 shot of vegetable oil


  • Put a pan of salted water on the boil
  • Add ginger to the oil
  • Top and tail the green beans
  • Blanch the green beans in hot water for 2-3 minutes before dunking into cool water immediately after
  • Slice the radishes and onion
  • Brush both sides of the salmon with the ginger oil and fry skin side down
  • Put the onion, radishes and soy sauce in a bowl and mix
  • Serve the sesame seed salad with the salmon

Sicilian Lemon and Raspberry Baked Cheesecake

Chloe Burrowes | BlueMoon

Unbeknown to many, cheesecake originates from Greece – so what better excuse to try a food of another culture? This fruity cheesecake is the perfect light dessert to compliment any meal.

225g digestive biscuits

100g butter, melted
250g tub mascarpone
600g soft cheese
2 eggs, plus 2 yolk
zest 3 lemons, juice of 1
4 tbsp plain flour
175g caster sugar


  • Heat oven to 180c/gas mark 4
  • Grease a tin ready for the cheesecake
  • Crush the digestive biscuits in a food processor or with a rolling pin and add the melted butter
  • Pour into the tin, press down and chill
  • Whisk all the other ingredients together in a bowl, pour on top of the biscuits
  • Bake for 35-40 minutes or until the cheesecake has a uniform wobble
  • Turn off the oven and leave the cheesecake in oven until it is cool
  • Decorate! We piped whipped cream and raspberries to ours

Have your tried out any of Trident Media’s recipes? Send us a picture @TridentMediaUK!


Around the World Recipes: A Taste of Travel