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Category: Pork

Area: Portuguese

Ingredients:

• 2 Pork
• 200ml White Wine
• 1/2 tsp Paprika
• 2 Lemon
• 1/2 Lemon Juice
• Dash Olive Oil
• To serve Mayonnaise
• 1 kg Potatoes
• For frying Vegetable Oil

Instructions:

STEP 1

Cut the tenderloins into 5 equal-size pieces leaving the tail ends a little longer. Take a clear plastic bag and slip one of the pieces in. Bash it into an escalope the size of a side-plate with a rolling pin and repeat with the remaining pieces.

STEP 2

Put the wine, paprika, some salt and pepper and the juice of ½ a lemon in a bowl and add the pork. Leave to marinate for 20-30 minutes, while you get your barbecue to the stage where the coals are glowing but there are no flames.

STEP 3

To make the chips, fill a basin with cool water and cut the potatoes into 3cm-thick chips. Soak them in the water for 5 minutes and then change the water. Leave for 5 more minutes. Drain and then pat dry on a towel or with kitchen paper.

STEP 4

Heat the oil in a deep fryer or a deep heavy-based pan with a lid to 130C and lower the chips into the oil (in batches). Blanch for 8-10 minutes. Remove from the oil and drain well. Place on a tray to cool. Reheat the oil to 180C (make sure it’s hot or your chips will be soggy) and lower the basket of chips into the oil (again, do this in batches). Leave to cook for 2 minutes and then give them a little shake. Cook for another minute or so until they are well coloured and crisp to the touch. Drain well for a few minutes, tip into a bowl and sprinkle with sea salt.

STEP 5

The pork will cook quickly so do it in 2 batches. Take the pieces out of the marinade, rub them with oil, and drop them onto the barbecue (you could also use a chargrill). Cook for 1 minute on each side – they may flare up as you do so. This should really be enough time as they will keep on cooking. Take them off the barbecue and pile onto a plate. Repeat with the remaining batch.

STEP 6

Serve by piling a plate with chips, drop the pork on top of each pile and pouring the juices from the plate over so the chips take up the flavours. Top with a spoon of mayonnaise and a wedge of lemon.

Category: Dessert

Area: Portuguese

Ingredients:

• 2 tbs Plain Flour
• 2 tbs Icing Sugar
• 375g Puff Pastry
• 250g Caster Sugar
• 2 strips Lemon Zest
• 1 Stick Cinnamon
• 2 Eggs
• 4 Egg Yolks
• 50g Corn Flour
• 500ml Whole Milk
• Pod of Vanilla
• To serve Cinnamon

Instructions:

STEP 1
Roll the pastry
Mix the flour and icing sugar, and use this to dust the work surface. Roll the pastry out to make a 45 x 30cm rectangle. Roll up lengthways to create a long sausage shape.

STEP 2
Cutting pastry into rounds
Cut the pastry into 24 wheels, about 1-2cm thick.

STEP 3
Roll out each pastry portion
Roll each wheel lightly with the rolling pin to fit 2 x 12-hole non-stick fairy cake tins.

STEP 4
Press pastry into the tin
Press the pastry circles into the tins and mould into the tins to make thin cases. Chill until needed.

STEP 5
Make the infused syrup
Heat the oven to 220C/fan 200C/gas 7. Make a sugar syrup by bringing the sugar, 200ml water, lemon zest and cinnamon stick to the boil. Reduce until syrupy, allow to cool, then remove the cinnamon and lemon. Whisk the eggs, egg yolks and cornflour until smooth in another large pan.

STEP 6
Making custard
Heat the milk and vanilla pod seeds in a separate pan until just below the boil. Gradually pour the hot milk over the eggs and cornflour, then cook on a low heat, continually whisking.

STEP 7
Add syrup to custard
Add the cooled sugar syrup to the custard and whisk until thickened slightly.

STEP 8
Pour custard into the tins
Pour the custard through a sieve. Pour into the pastry cases and bake for 15 minutes until the pastry is golden and the custard has darkened.

STEP 9
cool and dust with icing sugar
Cool completely in the tins then sift over icing sugar and ground cinnamon to serve.

Category: Dessert

Area: Croatian

Ingredients:

• 450g Flour
• 55g Caster Sugar
• 2 parts Yeast
• 1/2 tsp Salt
• 6 oz Milk
• 2 Beaten Eggs
• 30g Butter
• 140g Walnuts
• 85g Butter
• 85g Brown Sugar
• 1 tsp Cinnamon
• To Glaze Milk
• To Glaze Icing Sugar

Instructions:

Mix all the ingredients for the dough together and knead well. Cover the dough and put to rise until doubled in size which should take about 2 hours. Knock back the dough and knead lightly.

Divide the dough into two equal pieces; roll each piece into an oblong about 12 inches by 8 inches. Mix the filling ingredients together and divide between the dough, spreading over each piece. Roll up the oblongs as tightly as possible to give two 12 inch sausages. Place these side by side, touching each other, on a greased baking sheet. Cover and leave to rise for about 40 minutes. Heat oven to 200ºC (425ºF). Bake for 30-35 minutes until well risen and golden brown. Bread should sound hollow when the base is tapped.

Remove from oven and brush the hot bread top with milk. Sift with a generous covering of icing sugar.

Category: Vegetarian

Area: Russian

Ingredients:

• 4 Potatoes
• 3 Carrots
• 1 tbs Salt
• 1/2 tbs White Wine Vinegar
• 4 Eggs
• 7 oz Sausages
• 4 oz Dill
• 1 can Peas
• 4 Onions
• 1 cup Mayonnaise

Instructions:

Cut the potatoes and carrots into small uniform cubes.
Place them in a large pot and fill with water.
Add salt and vinegar. Bring it to a boil over medium high heat, and then reduce the heat to medium and continue to cook until the potatoes are cooked through, about 15 minutes. Drain the potatoes and let it cool to room temperature.
Meanwhile, cut the sausage and pickles into small cubes, and chop the green onions.
Cut the hard-boiled eggs into small cubes as well.
If using fresh dill, chop them as well.
In a large bowl, combine potatoes, carrots, sausage, pickles, peas and green onions.
Add mayo and dill and mix until well combined.
Salt and pepper to taste. Cover with a plastic wrap and refrigerate for at least 1 hour before serving.

Category: Dessert

Area: British

Ingredients:

• 500g White Flour
• 1 tsp Salt
• 7g Yeast
• 300ml Milk
• 40g Butter
• 1 Eggs
• Dash Vegetable Oil
• 25g Butter
• 75g Brown Sugar
• 2 tsp Cinnamon
• 150g Dried Fruit
• 2 tbs Milk
• 2 tbs Caster Sugar

Instructions:

Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.
Meanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.
Add the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)
Tip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.
Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.
Lightly grease a baking tray.
For the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.
Roll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes.
Preheat oven to 190C/375F/Gas 5.
Bake the buns in the oven for 20-25 minutes, or until risen and golden-brown.
Meanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.
Remove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.

Category: Beef

Area: Portuguese

Ingredients:

• 1 clove Garlic
• 2 small Beef Fillet
• 2 tbs Olive Oil
• 1 tbs Vinegar
• Leaves Parsley
• 2 Ciabatta
• 2 handfulls Rocket
• Small bunch Basil Leaves
• Small bunch Parsley
• 1 Jalapeno
• 1 tbs Vinegar
• 2 chopped Spring Onions
• 1/2 Garlic
• 1/2 tsp Caster Sugar

Instructions:

STEP 1

Rub the garlic over the steaks then put in a sandwich bag and tip in the olive oil, sherry vinegar and parsley stalks. Smoosh everything together, then use a rolling pin to bash the steaks a few times. Leave for 1-2 hours.

STEP 2

To make the sauce, put all the ingredients into a blender with 1 tbsp water and whizz until as smooth as possible. This will make more than you’ll need for the recipe but will keep for a week in an airtight jar.

STEP 3

Heat a griddle or frying pan to high. Brush away the garlic and parsley stalks from the steaks and season well. Sear the steaks for 2 minutes on each side then rest on a plate. Put the ciabatta halves onto the plate, toasted-side down, to soak up any juices.

STEP 4

Slice the steaks then stuff into the rolls with the green sauce and rocket.

Category: Chicken

Area: Japanese

Ingredients:

• 450 grams Boneless skin Chicken
• 1 tablespoon Ginger
• 1 clove Garlic
• 2 tablespoons Soy sauce
• 1 tablespoon Sake
• 2 teaspoon Granulated sugar
• 1/3 cup Potato starch
• 1/3 cup Vegetable oil
• 1/3 cup Lemon

Instructions:

Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.

Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl

Add a handful of chicken to the potato starch and toss to coat each piece evenly.

Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once. Serve with lemon wedges.

Category: Breakfast

Area: British

Ingredients:

• 2 Sausages
• 3 Bacon
• 2 Mushrooms
• 2 Tomatoes
• 1 Slice Black Pudding
• 2 Eggs
• 1 Slice Bread

Instructions:

Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil.
Cook the sausages first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven.
Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven.
For the mushrooms, brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy.
For the tomatoes, cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape.
For the black pudding, cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy.
For 'proper' fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavour, add a knob of butter after you turn the slice.
For the fried eggs, break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice.
Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup or brown sauce.

Category: Pasta

Area: Italian

Ingredients:

• 320g Spaghetti
• 6 Egg Yolks
• As required Salt
• 150g Bacon
• 50g Pecorino
• As required Black Pepper

Instructions:

STEP 1
Put a large saucepan of water on to boil.

STEP 2
Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.

STEP 3
Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.

STEP 4
Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).

STEP 5
Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.

STEP 6
While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.

STEP 7
Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.

STEP 8
Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.

STEP 9
Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.

STEP 10
Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.

STEP 11
Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.

STEP 12
Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

Category: Vegetarian

Area: Greek

Ingredients:

• 400g Butter Beans
• 3 tbs Olive Oil
• 1 chopped Onion
• 2 chopped Garlic Clove
• 2 tbs Tomato Puree
• 800g Tomatoes
• 1 tbs Sugar
• 1 tbs Dried Oregano
• Pinch Cinnamon
• 2 tbs Chopped Parsley

Instructions:

Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.

Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.