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Falkland Islanders are resourceful and creative in the kitchen and make the most of local ingredients and living off the land. Visitors to the Falklands are often surprised by the diversity and quality of the food, intrigued by the beautiful local flavours.

Seafood lovers will enjoy world-class local fare including mussels, oysters, scallops, sea trout, Atlantic rock cod (mullet) with the opportunity to taste delicacies such as Patagonian toothfish and the Falklands Loligo squid – which just melts in the mouth. The Islands are also becoming renowned for their delicate lamb and tender beef. Islanders would also recommend the Upland goose pate. Many dishes are enhanced by the distinctive flavours of the local diddle-dee berry and teaberry (which can be substituted).

A day time treat not to be missed is a traditional Falklands ‘smoko’ (the local terms for tea/coffee break). Popular with visitors this usually includes delicious home-cooked cakes and other treats such as scones with local diddle-dee berry jam and fresh farm cream.

Here are two delicious Falklands recipes so that you can enjoy a taste of the Falklands in your own home.

Lamb casserole with seasonal vegetables:

Ingredients:

800g boned lamb

50ml olive oil

1 onion, large diced

Hint of garlic

30g flour

200g baby carrots

200g baby leeks

200g sliced green courgettes

6 spring onions chopped

Salt and pepper

Fresh Thyme

Method:

  • Lightly season meat with salt and pepper and brown in a pan of hot oil
  • Remove meat from the pan and sweat onions with garlic until soft and add flour to form a pale roux, stir in the stock and bring to the boil and skim.
  • Return meat to pan and add vegetables, cover with lid and braise steadily in a moderately hot oven until meat is cooked.
  • Serve  with garlic and mash potatoes and steamed broccoli.

 

Smoked Mullet with Vegetable Rosti and Hollandaise Sauce:

Ingredients:

Two fresh mullets

One hot smoker/wok

100g of grated potatoes, carrots, turnips and Swedes

One teaspoon of minced garlic

Vegetable oil for frying

One tablespoon of cornflour for seasoning

For the Hollandaise sauce:

500g butter

6 whole black peppercorns

25 ml tarragon wine vinegar

3 egg yolks

Method:

Rosti

  • Mix all ingredients in a bowl and season with salt and pepper
  • Shape into cakes and using a metal ring , pan fry on both sides
  • Transfer to medium hot oven for 15 minutes

Mullet

  • Using a hot smoker or wok smoke the fillet of mullet for about ten minutes until fish is tender and moist

Hollandaise

  • Melt the butter gently
  • In a saucepan reduce vinegar by half with peppercorns
  • Using a food processor whisk egg yolks and incorporate the cooled reduced vinegar. Then incorporate the butter until sauce forms. 

 

Recipes were taken from Taste of the Falklands, by Julie Bellhouse & Alex Olmedo.

 

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