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  • Osso Buco alla Milanese

    Osso Buco alla Milanese

    Category: Miscellaneous

    Area: Italian

    Ingredients:

    • 4 meaty shanks Veal
    • ½ cup Flour
    • 2 tablespoons Olive Oil
    • 3 tablespoons Butter
    • 1 medium chopped into ½-inch pieces Onion
    • 1 chopped into ½-inch pieces Carrots
    • 1 chopped into ½-inch pieces Celery
    • 1 bulb chopped into ½-inch pieces Fennel
    • 3 cloves Garlic
    • 2 strips Orange Zest
    • 1 ½ teaspoons Marjoram
    • 1 Bay Leaf
    • 1 cup Dry White Wine
    • ½ cup Chicken Stock
    • 1 cup chopped with juice Tomatoes
    • 2 tablespoons chopped Parsley
    • 1 teaspoon minced Garlic
    • 1 teaspoon grated Lemon Zest

    Instructions:

    Heat the oven to 300 degrees.
    Dredging the shanks: pour the flour into a shallow dish (a pie plate works nicely). Season the veal shanks on all sides with salt and pepper. One at a time, roll the shanks around in the flour coat, and shake and pat the shank to remove any excuses flour. Discard the remaining flour.
    Browning the shanks: put the oil and 1 tablespoon of the butter in a wide Dutch oven or heavy braising pot (6 to 7 quart) and heat over medium-high heat. When the butter has melted and the oil is shimmering, lower the shanks into the pot, flat side down; if the shanks won’t fit without touching one another, do this in batches. Brown the shanks, turning once with tongs, until both flat sides are well caramelized, about 5 minutes per side. If the butter-oil mixture starts to burn, lower the heat just a bit. Transfer the shanks to a large platter or tray and set aside.
    The aromatics: pour off and discard the fat from the pot. Wipe out any burnt bits with a damp paper towel, being careful not to remove any delicious little caramelized bits. Ad the remaining 2 tablespoons butter to the pot and melt it over medium heat. When the butter has stopped foaming, add the onion, carrot, celery, and fennel. Season with salt and pepper, stir, and cook the vegetables until they begin to soften but do not brown, about 6 minutes. Stir in the garlic, orange zest, marjoram, and bay leaf, and stew for another minute or two.
    The braising liquid: add the wine, increase the heat to high, and bring to a boil. Boil, stirring occasionally, to reduce the wine by about half, 5 minutes. Add the stock and tomatoes, with their juice, and boil again to reduce the liquid to about 1 cup total, about 10 minutes.
    The braise: Place the shanks in the pot so that they are sitting with the exposed bone facing up, and pour over any juices that accumulated as they sat. Cover with parchment paper, pressing down so the parchment nearly touches the veal and the edges hang over the sides of the pot by about an inch. Cover tightly with the lid, and slide into the lower part of the oven to braise at a gentle simmer. Check the pot after the first 15 minutes, and if the liquid is simmering too aggressively, lower the oven heat by 10 or 15 degrees. Continue braising, turning the shanks and spooning some pan juices over the top after the first 40 minutes, until the meat is completely tender and pulling away from the bone, about 2 hours.
    The gremolata: While the shanks are braising, stir together the garlic, parsley, and lemon zest in a small bowl. Cover with plastic wrap and set aside in a cool place (or the refrigerator, if your kitchen is very warm.)
    The finish: When the veal is fork-tender and falling away from the bone, remove the lid and sprinkle over half of the gremolata. Return the veal to the oven, uncovered, for another 15 minutes to caramelize it some.
    Using a slotted spatula or spoon, carefully lift the shanks from the braising liquid, doing your best to keep them intact. The shanks will be very tender and threatening to fall into pieces, and the marrow will be wobbly inside the bones, so this can be a bit tricky. But if they do break apart, don’t worry, the flavor won’t suffer at all. Arrange the shanks on a serving platter or other large plate, without stacking, and cover with foil to keep warm.
    Finishing the sauce: Set the braising pot on top of the stove and evaluate the sauce: if there is a visible layer of fat floating on the surface, use a large spoon to skim it off and discard it. Taste the sauce for concentration of flavor. If it tastes a bit weak or flat, bring it to a boil over high heat, and boil to reduce the volume and intensify the flavor for 5 to 10 minutes. Taste again for salt and pepper. If the sauce wants more zip, stir in a teaspoon or two of the remaining gremolata.
    Portioning the veal shanks: if the shanks are reasonably sized, serve one per person. If the shanks are gargantuan or you’re dealing with modest appetites, pull apart the larger shanks, separating them at their natural seams, and serve smaller amounts. Be sure to give the marrow bones to whomever prizes them most.
    Serving: Arrange the veal shanks on warm dinner plates accompanied by the risotto, if serving. Just before carrying the plates to the table, sprinkle on the remaining gremolata and then spoon over a generous amount of sauce – the contact with the hot liquid will aromatize the gremolata and perk up everyone’s appetite with the whiff of garlic and lemon.

  • Venetian Duck Ragu

    Venetian Duck Ragu

    Category: Pasta

    Area: Italian

    Ingredients:

    • 1 tbls Olive Oil
    • 4 Duck Legs
    • 2 finely chopped Onions
    • 2 cloves minced Garlic
    • 2 tsp ground Cinnamon
    • 2 tsp Plain Flour
    • 250ml Red Wine
    • 800g Chopped Tomatoes
    • 1 Chicken Stock Cube
    • 3 sprigs Rosemary
    • 2 Bay Leaves
    • 1 tsp Sugar
    • 2 tbs Milk
    • 600g Paccheri Pasta
    • Grated Parmesan Cheese

    Instructions:

    Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins. Remove to a plate and set aside. Add the onions to the pan and cook for 5 mins until softened. Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.
    Carefully lift the duck legs out of the sauce and place on a plate – they will be very tender so try not to lose any of the meat. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.
    Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like.

  • Roti john

    Roti john

    Category: Beef

    Area: Malaysian

    Ingredients:

    • 1/4 lb Minced Beef
    • 1 Onion
    • 3 Eggs
    • 1 tbs Chilli
    • 1/2 Baguette
    • To taste Salt
    • To taste Pepper
    • Top Mayonnaise

    Instructions:

    Mix all the ingredients in a bowl.
    Heat a pan or griddle with a little vegetable oil.
    Pour the mixture onto the pan and place a piece of open-faced baguette on top.
    Press on the bread with a spatula and grill for 2 minutes.
    Turn the bread over to make it a little crispy.
    Remove from pan and cut the bread into small portions.
    Add mayonnaise and/or Sambal before cutting the sandwich (optional).

  • Tarte Tatin

    Tarte Tatin

    Category: Dessert

    Area: French

    Ingredients:

    • 300g Puff Pastry
    • Dusting Plain Flour
    • 6 Braeburn Apples
    • 100g Caster Sugar
    • 85g Butter
    • to serve Creme Fraiche

    Instructions:

    Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, wrap in cling film on a baking sheet and freeze while preparing the apples.
    Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic Tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that’s starting to smoke, then turn off the heat and stir in the 60g diced chilled butter.
    To assemble the Tarte Tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
    Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top – it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.
    Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with crème fraîche or vanilla ice cream.

  • Kafteji

    Kafteji

    Category: Vegetarian

    Area: Tunisian

    Ingredients:

    • 5 Large Potatoes
    • 2 tbs Olive Oil
    • 1 Green Pepper
    • 5 Onions
    • 1 tbs Ras el hanout
    • 500g Pumpkin
    • 24 Skinned Eggs
    • Pinch Salt
    • Pinch Pepper

    Instructions:

    Peel potatoes and cut into 5cm cubes.
    Pour 1-2 cm of olive oil into a large pan and heat up very hot. Fry potatoes until golden brown for 20 minutes, turning from time to time. Place on kitchen paper to drain.
    Cut the peppers in half and remove seeds. Rub a little olive oil on them and place the cut side down on a baking tray. Place them under the grill. Grill until the skin is dark and bubbly. While the peppers are still hot, put them into a plastic sandwich bag and seal it. Take them out after 15 minutes and remove skins.
    In the meantime, heat more olive oil another pan. Peel the onions and cut into thin rings. Fry for 15 minutes until golden brown, turning them often. Add the Ras el hanout at the end.
    Cut the pumpkin into 5cm cubes and fry in the same pan you used for the potatoes for 10-15 minutes until it is soft and slightly browned. Place on kitchen paper.
    Pour the remaining olive oil out of the pan and put all the cooked vegetables into the pan and mix. Whisk eggs and pour them over the vegetables. Put the lid on the pan so that the eggs cook. Put the contents of the pan onto a large chopping board, add salt and pepper and chopped and mix everything with a big knife.

  • Stuffed Bell Peppers with Quinoa and Black Beans

    Stuffed Bell Peppers with Quinoa and Black Beans

    Category: Vegetarian

    Area: Mexican

    Ingredients:

    • 4 whole Green Pepper
    • 1 tablespoon Olive Oil
    • 1 small finely diced Onion
    • 2 cloves minced Garlic
    • 1 cups Quinoa
    • 1 can Black Beans
    • 1 cup Sweetcorn
    • 1 can Diced Tomatoes
    • 1 teaspoon Cumin
    • ½ tsp Chili Powder
    • ½ tsp Smoked Paprika
    • To taste Salt
    • To taste Pepper
    • 1 1/2 cup Shredded Mexican Cheese
    • Chopped Cilantro

    Instructions:

    1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a similar-sized casserole dish.
    2. Place the bell pepper halves in the prepared baking dish, cut side up. Bake for 15-20 minutes, or until slightly softened.
    3. While the bell peppers are baking, prepare the filling. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, and cook for 3-4 minutes, until softened. Add the garlic, and cook for another 1 minute, until fragrant.
    4. Stir in the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes, until heated through. Remove the skillet from heat, and stir in 1 cup of the shredded cheese, if using.
    5. Remove the bell peppers from the oven, and carefully stuff each pepper half with the quinoa and black bean mixture. Top the stuffed peppers with the remaining 1/2 cup of shredded cheese, if using.
    6. Return the stuffed peppers to the oven, and bake for another 15-20 minutes, until the cheese is melted and the peppers are tender.
    7. Remove from the oven, and allow the stuffed peppers to cool for 5 minutes before serving. Garnish with fresh chopped cilantro.

  • Saltfish and Ackee

    Saltfish and Ackee

    Category: Seafood

    Area: Jamaican

    Ingredients:

    • 450g Salt Cod
    • 400g Ackee
    • 1 chopped Onion
    • 1 tsp Paprika
    • 2 tsp Curry Powder
    • 2 tsp Jerusalem Artichokes
    • 1 tsp Hotsauce
    • 1 sliced Red Pepper
    • 1 sliced Yellow Pepper
    • 200g Tomatoes
    • to taste Salt
    • to taste Pepper
    • 250g Self-raising Flour
    • 30g Suet
    • pinch Salt
    • for frying Olive Oil

    Instructions:

    For the saltfish, soak the salt cod overnight, changing the water a couple of times.
    Drain, then put the cod in a large pan of fresh water and bring to the boil. Drain again, add fresh water and bring to the boil again.
    Simmer for about five minutes, or until cooked through, then drain and flake the fish into large pieces. Discard any skin or bones.
    For the dumplings, mix the flour and suet with a pinch of salt and 250ml/9fl oz water to make a dough.
    Wrap the mixture in clingfilm and leave in the fridge to rest.
    Open the can of ackee, drain and rinse, then set aside.
    Heat a tablespoon of olive oil in a pan and fry the onion until softened but not brown.
    Add the spices, seasoning, pepper sauce and sliced peppers and continue to fry until the peppers are tender.
    Add the chopped tomatoes, then the salt cod and mix together. Lastly stir in the ackee very gently and leave to simmer until ready to serve.
    When you’re almost ready to eat, heat about 1cm/½in vegetable oil in a frying pan and heat until just smoking.
    Shape the dumpling mix into plum-size balls and shallow-fry until golden-brown. (CAUTION: hot oil can be dangerous. Do not leave the pan unattended.)
    Drain the dumplings on kitchen paper and serve with the saltfish and ackee.

  • Mulukhiyah

    Mulukhiyah

    Category: Beef

    Area: Egyptian

    Ingredients:

    • 800g Mulukhiyah
    • 1 chopped Onion
    • 300g Beef
    • 1 tsp Salt
    • 1 Litre Water
    • 1 Garlic Clove
    • 1/2 cup Olive Oil

    Instructions:

    Saute the onions in the 3-4 tablespoons olive oil
    Add the beef cubes or the chicken cutlets, sear for 3-4 min on each side
    Add 1 liter of water or just enough to cover the meat
    Cook over medium heat until the meat is done (I usually do this in the pressure cooker and press them for 5 min)

    Add the frozen mulukhyia and stir until it thaws completely and then comes to a boil

    In another pan add the 1/4 to 1/2 cup of olive oil and the cloves of garlic and cook over medium low heat until you can smell the garlic (don’t brown it, it will become bitter)

    Add the oil and garlic to the mulukhyia and lower the heat and simmer for 5-10 minutes
    Add salt to taste

    Serve with a generous amount of lemon juice.

    You can serve it with some short grain rice or some pita bread

  • Chicken Fajita Mac and Cheese

    Chicken Fajita Mac and Cheese

    Category: Chicken

    Area: American

    Ingredients:

    • 500g macaroni
    • 2 cups chicken stock
    • 1/2 cup heavy cream
    • 1 packet fajita seasoning
    • 1 tsp salt
    • 3 diced chicken breast
    • 2 tbsp olive oil
    • 1 small finely diced onion
    • 2 finely diced red pepper
    • 2 cloves minced garlic
    • 1 cup cheddar cheese
    • garnish chopped parsley

    Instructions:

    Fry your onion, peppers and garlic in olive oil until nicely translucent. Make a well in your veg and add your chicken. Add your seasoning and salt. Allow to colour slightly.
    Add your cream, stock and macaroni.
    Cook on low for 20 minutes. Add your cheeses, stir to combine.
    Top with roasted peppers and parsley.

  • Brown Stew Chicken

    Brown Stew Chicken

    Category: Chicken

    Area: Jamaican

    Ingredients:

    • 1 whole Chicken
    • 1 chopped Tomato
    • 2 chopped Onions
    • 2 chopped Garlic Clove
    • 1 chopped Red Pepper
    • 1 chopped Carrots
    • 1 Lime
    • 2 tsp Thyme
    • 1 tsp Allspice
    • 2 tbs Soy Sauce
    • 2 tsp Cornstarch
    • 2 cups Coconut Milk
    • 1 tbs Vegetable Oil

    Instructions:

    Squeeze lime over chicken and rub well. Drain off excess lime juice.
    Combine tomato, scallion, onion, garlic, pepper, thyme, pimento and soy sauce in a large bowl with the chicken pieces. Cover and marinate at least one hour.
    Heat oil in a dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce.
    Lightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces.
    Drain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes.
    Mix flour and coconut milk and add to stew, stirring constantly. Turn heat down to minimum and cook another 20 minutes or until tender.