Jump to Main ContentJump to Primary Navigation
Top

Could you eat 193 courses in 24 hours?

banana-flower-salad.jpg
chicken--chorizo-casserole.jpg
crickets.jpg
durian.jpg
fruit-salad.jpg

It was Virginia Woolf who famously proclaimed, "One cannot think well, love well, sleep well, if one has not dined well."

However, even she had probably not envisaged a dinner as elaborate as the one foodie explorers unearthed® have lined up to break a Guinness World Record.

They'll be attempting the record for the world's longest tasting menu this June with a mammoth meal covering 193 courses, each from a different country around the world, in 24 hours.

ABOVE: Durian fruit features on the menu

A team of elite eaters will take on the main challenge, chomping through an average of eight courses an hour at a pop-up restaurant in Bethnal Green. Intrepid members of the public are invited to join in at certain points throughout the two-day feast on 15 and 16 June.

Global delicacies on offer include sea urchin caviar from Trinidad and Tobago, baked bananas from Gabon, fried giant crickets from Losotho and - to celebrate the last leg of the tasting menu for those hardiest diners left - champagne from Monoco. The UK will also make an appearance at the beginning of the attempt, with good old strawberries and cream.

ABOVE: Anyone for fried giant crickets from Losotho?

The menu takes into account the overnight nature of the challenge, with Canadian grits, often eaten after a night out, served in the early hours and Malawian tea to perk up the taste buds at dawn.

Keen to join in? Entry costs £10 for an hour seating, with some funds going towards unearthed®'s partner Action Against Hunger. Simply tweet your interest and preferred time slot (from the list below) to @foodsunearthed or click here for more info.

Or you can tap into your adventurous side by taking a look at a selection of recipes from the 193-course menu, below.

Dining slots can be booked for the following times:

Friday 14 June 2013

• 6.00pm – 7.00pm

• 7.30pm - 8.30pm

• 9.00pm – 10.00pm

Saturday 15 June 2013

• 6.00pm – 7.00pm

• 7.30pm – 8.30pm

• 9.00pm – 10.00pm

Recipes to try at home!

Banana Flower Salad – Myanmar

Ingredients:

  • 100g chicken breast or pork fillet, sliced
  • 200g green king prawns, shelled and de-veined
  • 2 tbsp lime juice
  • 1 banana flower (about 200g)
  • 1 tbsp sliced shallots
  • 2 tbsp cashews or peanuts, roasted and crushed
  • Finely sliced long red chilli
  • Fried shallots
  • Handful of coriander leaves

Dressing:

  • 2 tbsp fish sauce
  • 3 tbsp lime juice
  • 1 tbsp grated palm sugar
  • 1 tbsp roasted chilli paste
  • 3 tbsp coconut milk

Method:

1. Bring 500 ml of water to the boil. Add the chicken / pork, reduce the heat to a simmer and poach for 5 minutes. Add the prawns and continue poaching for 3 minutes, until cooked through. Drain and set aside.

2. Pour the lime juice and 500 ml of water into a bowl. Cut the banana flower in half and remove the soft, pale heart from each half, discarding the outer leaves. Finely slice on the diagonal and add to the bowl. Soak for 5 minutes; the lime will prevent discolouring.

3. Combine the dressing ingredients in a large bowl, stirring until the palm sugar dissolves. Drain the banana flower, gently squeeze out the excess water, and add to the dressing along with the poached chicken / pork and prawns, sliced shallots and cashews / peanuts. Mix well.

4. Serve sprinkled with fresh chilli, fried shallots and coriander.

Cooks tip – for added acidity to help offset the sweetness of the prawns torn segments of red grapefruit can also be added

Chicken and Chorizo Casserole – Portugal

Ingredients:

  • 2 red onions
  • 200g chorizo sausage
  • 1L chicken stock
  • Half savoy cabbage, shredded
  • 2 large tins chickpeas, drained
  • Juice one lemon

Method:

1. Heat dash olive oil in large saucepan. Add sliced onions and diced chorizo.

2. Cook gently until soft, about 10 minutes. Season well.

3. Add stock. Bring to boil. Add cabbage and chickpeas and simmer 4-5 minutes until cabbage is cooked.

4. Serve in bowls with squeeze of lemon juice and drizzle of olive oil.

The unearthed® range is available from Waitrose supermarkets, Ocado and Abel & Cole. In Summer 2010, unearthed® became the first national brand to partner with Action Against Hunger and have committed to donate 1p per pack sold to support their campaign.

Related

hero.jpg

The restaurant hot list 2013

wahaca.jpg

15 best new places for brunch

FOOD.jpg

Food Has Never Been More Fashionable

Comments

Latest...

11 delicious and affordable places for afternoon tea in London

High tea, high style, low price

by Moya Crockett
24 Apr 2017

Oreo peanut butter ice cream sandwiches are now available in the UK

This is not a drill

by Kayleigh Dray
20 Apr 2017

Unicorn frappuccinos have landed and people are going wild for them

If you thought the unicorn food trend had reached its peak, think again.

19 Apr 2017

How to unlock the hidden health benefits of a cup of tea

And it only takes 30 seconds

by Sarah Biddlecombe
12 Apr 2017

Great British Bake Off could have looked very different

GBBO dream or a Kitchen Nightmare? (Sorry.)

by Amy Swales
12 Apr 2017

5 luxury grilled cheese sandwich recipes guaranteed to melt your heart

From an upgrade on the classic tuna melt to a sweet peach toastie

12 Apr 2017

This is the best way to enhance the flavour of your cup of coffee

Salt is the new sugar.

by Hayley Spencer
11 Apr 2017

Astonishingly lifelike succulent cakes are here to blow your mind

Kill it with your mouth

by Anna Pollitt
11 Apr 2017

How to make a grown-up Creme Egg cocktail

We’ll never turn down a boozy version of our favourite food

by Amy Swales
11 Apr 2017

Fromage fans, get ready: London’s first cheese bus is coming

All aboard the cheese bus…

by Kayleigh Dray
10 Apr 2017