Get the latest Fusion recipes from Group Recipes. http://www.grouprecipes.com/tag/fusion How often do you think to mix risotto with Thai food? Not very, but this particular night I thought it sounded like a good idea, and it was. This is unusual, but delicious. And it's a meal on to itself. If you don't have the green beans, don't worry about it. It's good without. I serve this with a Watermelon Mint Salad. http://www.grouprecipes.com/108569/red-curry-seafood-risotto.html This is a fusion of Thai and Malay food, somewhere between a yellow curry and the curry used in Nasi Lemak http://www.grouprecipes.com/107274/thaimalay-coconut-curry.html This dish was a revelation for me. My first attempt at spherification that turned out fan-freakin-tastic! The flavors work very well together and it is great to experiment with this type of cooking. http://www.grouprecipes.com/106257/seared-scallops-mango-ravioli-prosciutto-parsnip-chips-balsamic-pomegranate-reduction.html My Grandmother was an excellent cook and I learnt much about the science of cooking in her kitchen. She maintained that good domestic cooks only needed to know ten basic receipes and then be able to create ten variations of each in order to have a personal repertoire of one hundred dishes. In no small way that is the foundation of ‘Fusion Cooking’ and this is a dish that I'm sure my Grandmother would have approved of. The heart of this dish is a south east coastal Indian sauce which can be prepared in advance and reheated while you cook the meat. I’ve used fillet of kangaroo in this version but you could substitute any game animal such as venison. Just remember the cut of meat you use must be ‘prime’ and not rely on a long cooking time that’s associated with some curries. http://www.grouprecipes.com/104838/kangaroo-curry.html If you like seafood, if you like asian food, you may well LOVE this.... It's based on a Kung Po recipe, and I made this for the kids so that they didn't have to endure the chilles of the Kung Po. But it turned out so yummy, I had to write it down before I forgot it. Hope you like it, and look forward to hearing about your reactions and variations! http://www.grouprecipes.com/96781/asian-fusion-seafood-stir-fry.html Fusion cooking at its finest. Haloumi cheese (from like greece) in like a curry (indian). Heck i even had mine with some Brioche bread (france) Im SO multicultural just now. http://www.grouprecipes.com/93562/indian-spiced-haloumi.html A fusion of world cuisines. Cubes of avocado are folded into chimichurri, an Argentinean sauce made of chopped parsley, cilantro, garlic, vinegar, and oil, to create a Latin variation on bruschetta, a classic Italian starter. From the Vegetarian Times. http://www.grouprecipes.com/93119/avocado-chimichurri-bruschetta.html This is a fusion of an egg roll salad, pot stickers, and two dressings: peanut sauce dressing and sweet chili dressing. Pre-made frozen pot stickers work fine in this recipes. I'll post my recipe for home made soon. http://www.grouprecipes.com/92124/potsticker-salad.html Contrary to what some people think, Cassoulet is good for health and relatively light. However, consider Cassoulet a complete meal so do not plan more than a salad and a light dessert or fruit with it. This recipe is not easy, but it is worth the effort on a winter's evening. http://www.grouprecipes.com/92074/southern-cassoulet.html This is somewhat my version of an Argentinian dish called churrasco. It is far from the traditional one thats why i didn't call this recipe by the name of churrasco (An intent to prevent hatefull comments lol.) kalbi is a Korean beef cut sold as cross-cut beef or flanken ribs. it HAS to be GRILLED. This is a delicious recipe. http://www.grouprecipes.com/84484/kalbi-chimichurri-or-cross-cut-beef-and-garlic-salsa.html