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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: American

Ingredients:

• 1 cup Peanut Butter
• 1/2 cup Sugar
• 1 Egg

Instructions:

Preheat oven to 350ºF (180ºC).
In a large bowl, mix together the peanut butter, sugar, and egg.
Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet.
For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down again at a 90º angle to make a criss-cross pattern.
Bake for 8-10 minutes or until the bottom of the cookies are golden brown.
Remove from baking sheet and cool.
Enjoy!

Category: Beef

Area: British

Ingredients:

• 8 slices Beef
• 12 florets Broccoli
• 1 Packet Potatoes
• 1 Packet Carrots
• 140g plain flour
• 4 Eggs
• 200ml milk
• drizzle (for cooking) sunflower oil

Instructions:

Cook the Broccoli and Carrots in a pan of boiling water until tender.

Roast the Beef and Potatoes in the oven for 45mins, the potatoes may need to be checked regularly to not overcook.

To make the Yorkshire puddings:
Heat oven to 230C/fan 210C/gas 8. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through
To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth. Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately.

Plate up and add the Gravy as desired.

Category: Dessert

Area: British

Ingredients:

• 50g Hazlenuts
• 125g Butter
• 150g Caster Sugar
• Grated Lemon
• 150g Plain Flour
• ½ tsp Baking Powder
• 600g Blackberries
• 75g Sugar
• 2 tbs Caster Sugar
• 1 tbs Lemon Juice
• 300ml Double Cream
• 100ml Yogurt
• Garnish with Mint

Instructions:

For the biscuits, preheat the oven to 200C/180C (fan)/Gas 6 and line two large baking trays with baking parchment. Scatter the nuts over a baking tray and roast in the oven for 6-8 minutes, or until golden-brown. Watch them carefully so that they don’t have a chance to burn. Remove from the oven, tip onto a board and leave to cool.
Put the butter and sugar in a large bowl and beat with a wooden spoon until light and creamy. Roughly chop the cooled nuts and add to the creamed butter and sugar, along with the lemon zest, flour and baking powder. Stir well until the mixture comes together and forms a ball – you may need to use your hands.
Divide the biscuit dough into 24 even pieces and roll into small balls. Place the balls the prepared baking trays, spaced well apart to allow for spreading.
Press the biscuits to flatten to around 1cm/½in thick. Bake the biscuits, one tray at a time, for 12 minutes or until very pale golden-brown. Leave to cool on the trays. They will be very soft when you take them out of the oven, but will crisp as they cool.
Store in an airtight tin and eat within five days.
For the fool, rinse the blackberries in a colander to wash away any dust or dirt. Put the blackberries in a non-stick saucepan and sprinkle over the caster sugar.
Stir in the lemon juice and heat gently for two minutes, or until the blackberries begin to soften and release their juices. Remove and reserve 12 blackberries for decoration and continue cooking the rest.
Simmer the blackberries very gently for 15 minutes, stirring regularly until very soft and squidgy. Remove from the heat and press the berries and juice through a sieve over a bowl, using the bottom of a ladle to help you extract as much of the purée as possible. Leave the purée to cool and discard the seeds. You should end up with around 325ml/11fl oz of purée.
Put the cream and yoghurt in a large bowl and whip with an electric whisk until soft peaks form when the whisk is removed from the bowl – the acidity of the fruit will thicken the cream further, so don’t take it too far.
When the purée is completely cold, adjust the sweetness to taste by adding more sugar if needed. Pour it into the bowl with the whipped cream and yoghurt and stir just once or twice until very lightly combined.
Spoon the blackberry fool into individual wide, glass dishes – or one large, single bowl. It should look quite marbled, so don’t over-stir it. Scatter a few tiny mint leaves on top and decorate with the reserved blackberries. Sprinkle with a little sugar if you like and serve with the hazelnut biscuits.

Category: Beef

Area: British

Ingredients:

• 2 tbs Olive Oil
• 25g Butter
• 750g Beef
• 2 tblsp Plain Flour
• 2 cloves minced Garlic
• 175g Onions
• 150g Celery
• 150g Carrots
• 2 chopped Leek
• 200g Swede
• 150ml Red Wine
• 500g Beef Stock
• 2 Bay Leaf
• 3 tbs Thyme
• 3 tblsp chopped Parsley
• 125g Plain Flour
• 1 tsp Baking Powder
• 60g Suet
• Splash Water

Instructions:

Preheat the oven to 180C/350F/Gas 4.

For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.

Sprinkle over the flour and cook for a further 2-3 minutes.

Add the garlic and all the vegetables and fry for 1-2 minutes.

Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper.

Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.

For the dumplings, sift the flour, baking powder and salt into a bowl.
Add the suet and enough water to form a thick dough.

With floured hands, roll spoonfuls of the dough into small balls.

After two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)

To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley.

Category: Seafood

Area: Portuguese

Ingredients:

• 1 bunch Spring Onions
• Dash Olive Oil
• 1 finely sliced Red Chilli
• 1 clove Garlic
• 350g Prawns
• 75g Feta
• 15g Butter
• 250g Plain Flour
• 1 Seperated Egg
• 1/2 tsp White Wine Vinegar

Instructions:

STEP 1

To make the dough, rub the butter into the flour and then add the egg white and half the yolk (keep the rest), vinegar, a pinch of salt and enough cold water to make a soft dough. Knead on a floured surface until smooth and then wrap and rest for 30 minutes.

STEP 2

Heat the oven to 180c/fan 160c/gas 4. Trim the green ends of the spring onions and then finely slice the rest. Heat a little oil in a pan and fry them gently until soft but not browned. Add the chilli and garlic, stir and then add the prawns and cook until they are opaque. Season well. Scoop out the prawns and bubble the juices until they thicken, then add back the prawns.

STEP 3

Divide the empanada dough into eight balls and roll out to thin circles on a floured surface. Put some filling on one half of the dough, sprinkle the feta on top and fold the other half over. Trim the edge and then fold and crimp the dough together so the empanada is tightly sealed, put it on an oiled baking sheet either on its side or sitting on its un-crimped edge like a cornish pasty. Repeat with the remaining dough and mixture. Mix the leftover egg yolk with a splash of water and brush the top of the empanadas.

STEP 4

Bake for 30 minutes or until golden and slightly crisp around the edges.

Category: Dessert

Area: French

Ingredients:

• 142ml Single Cream
• 25g Caster Sugar
• 100g Dark Chocolate
• 25g Butter
• drizzle Butter
• 50g Caster Sugar
• 175g Dark Chocolate
• 2 tbs Double Cream
• 4 Egg Yolks
• 5 Egg White
• 2 tbs Double Cream
• to serve Icing Sugar

Instructions:

Heat oven to 220C/fan 200C/gas 7 and place a baking tray on the top shelf. For the sauce, heat the cream and sugar until boiling. Remove from the heat, stir in the chocolate and butter until melted, then keep warm.
Brush 6 x 150ml ramekins with melted butter, sprinkle with the 2 tbsp caster sugar, then tip out any excess. Melt the chocolate and cream in a bowl over a pan of simmering water, cool, then mix in the egg yolks. Whisk the egg whites until they hold their shape, then add the sugar, 1 tbsp at a time, whisking back to the same consistency. Mix a spoonful into the chocolate, then gently fold in the rest.
Working quickly, fill the ramekins, wipe the rims clean and run your thumb around the edges. Turn oven down to 200C/fan 180C/gas 6, place the ramekins onto the baking tray, then bake for 8-10 mins until risen with a slight wobble. Don’t open the oven door too early as this may make them collapse.
Once the soufflés are ready, dust with icing sugar, scoop a small hole from their tops, then pour in some of the hot chocolate sauce. Replace the lids and serve straight away.

Category: Lamb

Area: Dutch

Ingredients:

• 250 Grams Fries
• 500 Grams Doner Meat
• Topping Garlic sauce
• Topping Hotsauce
• 1 Bulb Lettuce
• 1 Tomato
• 3rd Cucumber
• 100 Grams Gouda cheese

Instructions:

Cut the meat into strips. Heat oil in a pan and fry the strips for 6 minutes until it's ready.
Bake the fries until golden brown in a deep fryrer. When ready transfer to a backing dish. Make sure the fries are spread over the whole dish.
Cover the fries with a new layer of meat and spread evenly.
Add a layer of cheese over the meat. You can also use grated cheese. When done put in the oven for a few minutes until the cheese is melted.
Chop the lettuce, tomato and cucumber in small pieces and mix together. for a basic salad. As extra you can add olives jalapenos and a red union.
Dived the salad over the dish and Serve with garlicsauce and hot sauce

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.

Category: Beef

Area: Irish

Ingredients:

• 300g soaked overnight in water whole wheat
• 2kg cut into 3cm cubes lamb loin chops
• 120ml olive oil
• 24 Skinned shallots
• 4 large carrots
• 2 turnips
• 1 celeriac
• 350g charlotte potatoes
• 150ml white wine
• 1 tsp caster sugar
• 4 sprigs fresh thyme
• 4 sprigs oregano
• 450ml chicken stock

Instructions:

Heat the oven to 180C/350F/gas mark 4. Drain and rinse the soaked wheat, put it in a medium pan with lots of water, bring to a boil and simmer for an hour, until cooked. Drain and set aside.

Season the lamb with a teaspoon of salt and some black pepper. Put one tablespoon of oil in a large, deep sauté pan for which you have a lid; place on a medium-high heat. Add some of the lamb – don't overcrowd the pan – and sear for four minutes on all sides. Transfer to a bowl, and repeat with the remaining lamb, adding oil as needed.

Lower the heat to medium and add a tablespoon of oil to the pan. Add the shallots and fry for four minutes, until caramelised. Tip these into the lamb bowl, and repeat with the remaining vegetables until they are all nice and brown, adding more oil as you need it.

Once all the vegetables are seared and removed from the pan, add the wine along with the sugar, herbs, a teaspoon of salt and a good grind of black pepper. Boil on a high heat for about three minutes.

Tip the lamb, vegetables and whole wheat back into the pot, and add the stock. Cover and boil for five minutes, then transfer to the oven for an hour and a half.

Remove the stew from the oven and check the liquid; if there is a lot, remove the lid and boil for a few minutes.