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Quiz about What a Dish
Quiz about What a Dish

What a Dish! Trivia Quiz

I'll give you name of a dish, and you'll give me the country or region of origin. The answer will contain the recipe! For those who don't do metric, imperial measures are given in brackets. Bon Appetit!.

A multiple-choice quiz by Cymruambyth. Estimated time: 5 mins.
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5 mins
Multiple Choice
Quiz #
Dec 03 21
# Qns
Avg Score
5 / 10
Last 3 plays: LadyNym (10/10), CmdrK (8/10), linkan (9/10).
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Question 1 of 10
1. Coq au Vin Hint

Question 2 of 10
2. Mead Hint

Question 3 of 10
3. Megadorra Hint

Question 4 of 10
4. Hasenpfeffer Hint

Question 5 of 10
5. Astar Bollur Hint

Question 6 of 10
6. Pepperpot Stew Hint

Question 7 of 10
7. Lokum Hint

Question 8 of 10
8. Tortiere Hint

Question 9 of 10
9. Lemon Chicken Hint

Question 10 of 10
10. Green Bean Bredie Hint

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Most Recent Scores
May 16 2024 : LadyNym: 10/10
May 15 2024 : CmdrK: 8/10
May 15 2024 : linkan: 9/10
May 15 2024 : flopsymopsy: 8/10
May 15 2024 : griller: 9/10
May 15 2024 : Luckycharm60: 8/10
May 15 2024 : cardsfan_027: 10/10
May 15 2024 : Liz5050: 7/10
May 15 2024 : spanishliz: 4/10

Score Distribution

Quiz Answer Key and Fun Facts
1. Coq au Vin

Answer: France

A specialty of the Auvergne region of France, Coq au Vin combines simplicity with sophistication - not to mention mouthwatering taste to tempt even the most jaded palate! Wash and disjoint two small chickens. Pat dry, and dredge in sasoned flour. Melt 30 mL (2 tbsp)butter in a large skillet, and brown the chicken.

When the chicken is well browned, pour 30 mL (2 tbsp) Cognac over it, and ignite it. When the alcohol is burned off, add salt and pepper to taste, and cover with .75L red wine. Put a lid on the pan, turn down the heat and let the chicken simmer until tender.

In another pan, melt 30 mL (2 tbsp) butter, and add 15 pearl onions, sauteeing until tender. When onions are tender, add 250g (1/2 lb) button mushrooms, cover and saute until the mushrooms are tender. Place onions and mushrooms on a warm platter, arrange the chicken pieces on top, and pour the red wine sauce over the top. Serve to much acclaim!
2. Mead

Answer: Wales

The Welsh call mead metheglin or medd hen ffasiwn (no, don't try to say the latter - you'll hurt yourself!), and it's served on festive occasions, especially the Twelve days of Christmas. If you want to try your hand at making mead, you'll need to boil together one litre (2 pints) of clear liquid honey, 3.75 (seven and half pints) litres water, and 450 g (2-2/3 c) white sugar, skimming off any froth that forms. Pour the concoction into an earthenware basin (no earthenware? use a large Pyrex or any oven-proof glass bowl, but not metal!) and add to it the juice of two lemons and the rind of one of the lemons, four cloves, a sprig of fresh rosemary, and a well-bruised piece of root ginger about 10 cm (4 inches) long.

When the liquid has cooled to about 37 degrees Celsius (98 degrees Fahrenheit), or less, add a piece of toast spread with about 28 g ( one ounce) of prepared yeast. Make sure the liquid is at the right temperature - if it's too hot, it will kill the yeast.

After three days, remove the lemon peel, but let the fermentation continue until the mead has stopped hissing. Let the fermented brew sit for about a week before you strain it and bottle it. Cork the bottles loosely at first, so the mead can bubble. (If it doesn't bubble, tighten the corks). Mead should be aged for at least three to six months before drinking, so if you're planning to make a batch for Christmas, do it in June or July.
3. Megadorra

Answer: Israel

Some scholars have suggested that Megadorra, a lentil-based dish, is the "mess of pottage" that Jacob served to Esau in exchange for his inheritance rights. Be that as it may, if you have a vegetarian in the family, this is a hearty, stick-to-your ribs dish that will please even the pickiest vegan's palate. Boil one litre (4 cups) water, and add .75L (3/4 cup) rinsed and drained red lentils and 1.25L (1-1/2 cups) rinsed and drained long grain brown rice. Stir in 15 mL (1 tbsp) olive oil, 2.5 mL (1/2 tsp) salt, and one-half of a hot chili pepper, minced (make sure you remove the pith and seeds before you mince the pepper - and don't rub your eyes, either, or you'll regret it!).

When the mixture returns to the boil, turn the heat to low and let it simmer so that the rice can absorb all the liquid (this will take about 45 minutes). Peel and slice two small onions, and cut the slices in half to form crescents.

In another pan, saute the onions in 30mL (2 tbsp) olive oil, and stir continuously.

When the onions begin to brown, add 5mL (1 tsp) cumin seeds, and continue stirring until the onions are golden and tender. Once all the water has been absorbed by the rice, remove the lentils/rice mixture from the heat and let stand for 5 minutes. Fluff the mixture with a fork (to avoid mashing the rice), and turn it out onto a warm serving platter. Top with the onion/cumin mixture and serve. This is great served with warm rolls and butter.
4. Hasenpfeffer

Answer: Germany

Hasenpfeffer is usually found on Christmas dinner tables in Germany. You'll need a Dutch oven or a large, heavy saucepan with a tightly fitting lid to make Hasenpfeffer. You'll also need one dressed rabbit weighing about 1 kg to 1.2 kg (2-1/2 to 3 lbs). For the Marinade, combine: 750 mL (3 c) red wine vinegar; 750mL (3 c) water; 125mL (1/2 c) sugar; 1 medium size onion, peeled and sliced; 2 large carrots, pared and sliced; 5mL (1 tsp) salt; 5mL (1 tsp) pickling spice; 1.25 mL (1/4 tsp pepper, preferably black and freshly ground). For the dredging mixture, combine 80mL (1/3 c) all purpose flour; 5mL (1 tsp) salt; 1.25mL (1/4 tsp) pepper, and to make the gravy, you'll need 62.5mL (1/4 c) flour. To cook the marinated rabbit, you'll need 45mL (3 tbsp) lard or cooking oil. To prepare the hasenpfeffer, cut the rabbit into pieces, place in a deep bowl. Pour the marinade mixture over the rabbit pieces. Cover the bowl and store in the refrigerator for two to three days, turning the rabbit pieces often so that they are throughly marinated. Remove the rabbit from the marinade, and lay them on absorbent paper towel to dry. Strain and reserve the marinade, keeping the onions and carrots to one side. Dredge the rabbit pieces two or three at a time in the dredging mixture. Melt the lard, or heat the oil, in the Dutch oven. Add the rabbit pieces and brown slowly, turning them frequently so that they brown evenly.

When the rabbit is evenly browned, remove pot from heat and gradually add 500 mL (two cups) of the marinade. Cover and simmer for 45 minutes to one hour, until the meat is tender. Add the onions and carrots used in the marinade at this stage if you like (I do, even though it's not traditional to do so, because I hate throwing away food!) Pour 125 mL (1/2 c) of the reserved marinade into a screw-top jar, and add the 62.5mL (1/4 c) flour. Cover the jar tightly and shake it vigorously until the marinade and the flour are well blended. Gradually add the marinade/flour mixture to the pan, stirring continually, and bring the hasenpfeffer to the boil as you stir. Let cook for three minutes after it has boiled, then remove the meat, place it on a warmed dish, pour some of the gravy over it, and pour the rest of the gravy into a serving bowl to serve with the potatoes and other veggies. Yum! So good on a cold day.
5. Astar Bollur

Answer: Denmark

My Danish friend introduced me to Astar Bollur, a Danish Christmas treat, and I have to watch my intake for the sake of my cholesterol count! Try them - you'll love them. You'll need three eggs, beaten; 250 mL (1 c) sugar; 45mL (3 tbsp) melted butter; 15 mL (3 tsp) vanilla extract; 1.5 kg (4-1/2 c) flour; 37.5mL (7-1/2 tsp) baking powder; 3.75mL (3/4 tsp) salt; 200mL (3/4 c) currants. Oil for deep frying. Sugar and powdered cinammon for the final touch. Cream the butter and sugar together, add beaten eggs, and vanilla extract. Sift together the flour, baking powder and salt, and fold into the batter. Add the currants and mix well. Shape dough into small balls and deep fry until golden brown. Drain and roll balls in sugar and cinammon mixture. Now, see if you can eat just one!
6. Pepperpot Stew

Answer: Caribbean

Hot, hot, hot - just like the countries it comes from, Pepperpot Stew is a Caribbean favourite. This recipe was passed on by a friend who hails from Guyana (it has different variations throughout the Caribbean). You'll need 50mL (1/4 c) vegetable oil; one medium onion, peeled and sliced; two bay leaves; 12.5 mL (2-1/2 tsp) salt; 10 mL (2 tsp) ground allspice; 5mL (1 rounded tsp) dried thyme; 100mL (1/3 c) tomato paste; freshly ground black pepper to taste; 1 kg (2-1/2 lbs) - about eight - bone-in skinless chicken thighs; 875 mL (3-1/2 c) water; 1 Scotch Bonnet pepper (if you can't get Scotch Bonnet, use a jalapeno), seeded and minced; 225g (8 oz) fresh okra, trimmed and halved crosswise; 3 thick, well-scrubbed sweet potatoes or yams, each cut into four rounds with the skin left on; .5 kg (just over a pound) of collard greens (if collard greens aren't available, use kale or even spinach). Remove the collard green stems and chop the greens.

Heat the oil in a large pot, add onion and bay leaves, salt, allspice and thyme. Cook uncovered over medium heat until the mixture is soft (about eight minutes).

Increase the heat to high, stir in the tomato paste, and cook, stirring and scraping the sides of the pot, until the mixture is brick red (about two minutes). Season the chicken with salt and black pepper, to taste, and add it to the pot, turning it to coat it evenly with the tomato/onion/seasoning mixture. Gradually add the water, stirring continually, then add the Scotch Bonnet pepper, okra, sweet potatoes and collard greens, in that order. Cover the pot and let cook for about ten minutes on high heat, then reduce the heat and cook until vegetables are tender. Remove from heat, remove the bay leaves, and ladle the stew into bowls, and serve.
7. Lokum

Answer: Turkey

Lokum is what we call Turkish Delight (and with good reason). I make Turkish Delight as a Christmas or birthday treat, and as presents. You'll need: 30 mL (2 tbsp) unflavoured gelatine; 250 mL plus 60 mL (one cup plus four tbsp) water; 500 mL (2 c) sugar; a few drops of rosewater; a few drops of red or green food colouring; sifted icing sugar for coating. Dissolve the gelatine in 125mL (1/2 c) water over low heat. Dissolve the sugar in the remaining water over low heat.

When all the sugar is dissolved, bring the liquid to full boil. Add the dissolved gelatine to the boiling sugar water, and continue to boil for about 20 minutes.

When the gelatine/sugar mixture has boiled for 20 minutes, remove from heat and set the pot aside for ten minutes to allow the mixture to cool slightly.

When the mixture has cooled a little, stir in the rosewater and either red or green food colouring. Pour the mixture into a lightly oiled shallow baking dish, cover with a cloth and leave overnight to set. Next day, ease the Turkish Delight onto waxed paper that has been thickly dusted with icing sugar. Cut the Delight into 36 pieces, and dredge the pieces in more icing sugar. Shake off excess. Store the Turkish Delight in an airtight tin.

It will keep for up to a week - if you're lucky and it doesn't get eaten in ten minutes! Rumour has it that Picasso ate Turkish Delight while painting. He claimed it helped his concentration.
8. Tortiere

Answer: French Canada

Is there a Quebecois with soul so dead, who never to him (or her)self has said, "What would Christmas Eve be without tortiere?" (There should be an accent grave on the first e in tortiere, but I don't know how to insert it!) This traditional Quebec dish is enjoyed by Canadians from coast to coast to coast. You'll need pastry for a double crust pie (top and bottom, in other words); 475g (one lb) lean ground pork; 1 medium onion, peeled and chopped; salt and pepper to taste; 2.5 mL (1/2 tsp) savory; a pinch of ground cloves; 75mL (1/4 c) boiling water. Combine the pork, onion and spices in a saucepan and add the boiling water. Simmer, uncovered, for about 20 minutes, stirring occasionally. Skim of any fat. Preheat oven to 190.5 degrees C (375 degrees F). Roll out pastry and line your pie plate. Fill the pie plate with your meat mixture, and cover with the remaining pastry. Prick the top with a fork, and bake for 30 minutes or until golden. You'll thank me!
9. Lemon Chicken

Answer: China

I weaseled this recipe out of my favourite Chinese restaurant owner, because his Lemon Chicken is the world's best! Serve it with fried rice and crisp vegetables, and then you can die happy - and full! You'll need a wok (of course!), eight skinless, de-boned chicken breasts, cut into bite-size pieces; 125 mL (1/2 c) cornstarch; 2.5 mL (1/2 tsp) salt; .75 mL (1/8 tsp pepper); 75mL (1/4 c) water; 4 egg yolks, beaten (make a meringue with the whites, so you don't waste them); 500 mL peanut oil; sliced green onions (optional). For the sauce, you'll need: 375mL (1-1/2 c) water; 125 mL (1/2 c) lemon juice; 55mL (3-1/2 tbsp) golden sugar; 45 mL (3 tbsp) cornstarch; 45 mL (3 tbsp) liquid honey; 10 mL (2 tsp) chijken bouillon granules; 1.2 mL (1/4 tsp) ground ginger, or more if you like it a bit more piquant. Make the sauce first: Combine all the sauce ingredients in a saucepan and cook over medium heat, stirring continually, for about five minutes or until the sauce boils. Turn down heat to keep the sauce simmering, but make sure it doesn't burn while you prepare the chicken. To prepare the chicken: Heat the peanut oil in the wok. Combine the cornstarch, salt and pepper. Blend in the water and beaten egg yolks. Dip the chicken pieces in the cornstarch/egg mixture, then fry in the hot oil for about 5 minutes until golden brown. Drain on absorbent paper towel. Sprinkle with chopped green onions, if you are using them. Arrange the chicken in a warmed shallow dish and pour the sauce over. Ahhhh!
10. Green Bean Bredie

Answer: South Africa

My South African friend is a mistress of this delicious lamb dish. Try it, you'll like it. You'll need 30 mL (2 tbsp) cooking oil; 700g (about 1-1/2 lb) lamb, cut into bite size pieces; 250 mL (1 c) coarsely chopped onion; one clove garlic, minced; 5 mL (1 tsp) fresh ginger, minced; 125 mL (1/2 c) water; 455g (1 lb) fresh green beans, trimmed and cut into 2 cm (1 inch) lengths; 2 medium potatoes, peled and diced; 5mL (1 tsp) seeded and minced fresh hot chili peppers; 1.2mL (1/4 tsp) dried thyme; 5mL (1 tsp) salt; pepper to taste.

Heat the oil in a large frying pan, add the lamb and cook until it is browned all over. Remove meat from pan. Add onions, garlic and ginger to pan and cook over low heat. Return the meat to the pan, cover tightly, and cook for about 30 minutes over the lowest heat. remove cover. Stir in the water, green beans, potatoes, chili pepper, thyme, salt and pepper, turn up heat and bring to a boil. Cover again, reduce heat, and let simmer for about one hour, stirring occasionally. Taste for seasoning and add more salt and pepper if necessary. Serve over a bed of rice.
Source: Author Cymruambyth

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