Category: Uncategorized

Category: Beef

Area: American

Ingredients:

• 5 Potatoes
• 12 ounces Carrots
• 1 Scallions
• 2 cloves Garlic
• 1 Slice Bread
• 1 Garlic Powder
• 2 Soy Sauce
• 1 Ground Beef
• 1 tsp Vegetable Oil
• 2 tsp Sugar
• 2 tbsp Butter

Instructions:

1. Preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into 1/2-inch pieces. Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens; finely chop whites. Peel and finely chop garlic.

2. In a medium bowl, soak bread with 2 TBSP water (4 TBSP for 4 servings); break up with your hands until pasty. Stir in beef, sriracha, scallion whites, half the garlic, salt (we used 3/4 tsp kosher salt; 11/2 tsp for 4), and pepper. Form into two 1-inch-tall loaves (four loaves for 4). Place on one side of a baking sheet. Toss carrots on empty side of same sheet with a drizzle of oil, salt, and pepper. (For 4, spread meatloaves out across whole sheet and add carrots to a second sheet.) Bake for 20 minutes (we'll glaze the meatloaves then).

3. Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until very
tender, 12-15 minutes. Reserve 1/2 cup potato cooking liquid, then drain. While potatoes cook, in a small bowl, combine soy sauce, garlic powder, 1/4 cup ketchup (1/2 cup for 4 servings), and 2 tsp sugar (4 tsp for 4).

4. Once meatloaves and carrots have baked 20 minutes, remove from oven. Spoon half the ketchup glaze over meatloaves (save
the rest for serving); return to oven until carrots are browned and tender, meatloaves are cooked through, and glaze is tacky, 4-5 minutes more.

5. Meanwhile, melt 2 TBSP butter (4 TBSP for 4 servings) in pot used for potatoes over medium heat. Add remaining garlic and cook
until fragrant, 30 seconds. Add potatoes and 1/4 tsp wasabi. Mash, adding splashes of reserved potato cooking liquid as necessary until smooth. Season with salt and pepper. (If you like things spicy, stir in more wasabi!)

6. Divide meatloaves, mashed potatoes, and roasted carrots between plates. Sprinkle with scallion greens and serve with remaining ketchup glaze on the side for dipping.

Category: Seafood

Area: French

Ingredients:

• 450g Potatoes
• 2 tblsp Olive Oil
• 4 Eggs
• 1 tbls Red Wine Vinegar
• 2 tblsp Capers
• 50g Sunflower Oil
• ½ Red Onions
• 100g Spinach
• 400g Tuna

Instructions:

Heat oven to 200C/fan 180C/gas 6. Toss the potatoes with 2 tsp oil and some seasoning. Tip onto a large baking tray, then roast for 20 mins, stirring halfway, until crisp, golden and cooked through.
Meanwhile, put eggs in a small pan of water, bring to the boil, then simmer for 8-10 mins, depending on how you like them cooked. Plunge into a bowl of cold water to cool for a few mins. Peel away the shells, then cut into halves.
In a large salad bowl, whisk together the remaining oil, red wine vinegar, capers and chopped tomatoes. Season, tip in the onion, spinach, tuna and potatoes, then gently toss together. Top with the eggs, then serve straight away.

Category: Dessert

Area: Tunisian

Ingredients:

• 1 large Orange
• 300g Caster Sugar
• 75 ml Olive Oil
• 280g Flour
• 1 tbs Baking Powder
• 4 large Eggs
• 2 tsp Vanilla Extract

Instructions:

Preheat oven to 190 C / Gas 5. Grease a 23cm round springform tin.
Cut off the hard bits from the top and bottom of the orange. Slice the orange and remove all seeds. Puree the orange with its peel in a food processor. Add one third of the sugar and the olive oil and continue to mix until well combined.
Sieve together flour and baking powder.
Beat the eggs and the remaining sugar with an electric hand mixer for at least five minutes until very fluffy. Fold in half of the flour mixture, then the orange and the vanilla, then fold in the remaining flour. Mix well but not for too long.
Pour cake mixture into prepared tin and smooth out. Bake in preheated oven for 20 minutes. Reduce the oven temperature to 160 C / Gas 2 and bake again for 30 minutes Bake until the cake is golden brown and a skewer comes out clean. Cool on a wire cake rack.

Category: Chicken

Area: Canadian

Ingredients:

• 2 tbs Butter
• 2 chopped Onions
• 4 qt Chicken Stock
• 1.5kg Chicken Breast
• 4kg Potatoes
• 2 tbs Salt
• 1tbsp Black Pepper

Instructions:

Preheat oven to 400 degrees F (200 degrees C). Grease a 10x14x2-inch baking pan.
Heat margarine in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue to cook and stir until onion is very tender and dark brown, about 40 minutes more.
Bring chicken broth to a boil in a large pot; stir in chicken breasts, reduce heat, and simmer until chicken is no longer pink at the center, about 20 minutes. Remove from heat. Remove chicken breasts to a plate using a slotted spoon; reserve broth.
Juice potatoes with an electric juicer; place dry potato flesh into a bowl and discard juice. Stir salt and pepper into potatoes; stir in enough reserved broth to make the mixture the consistency of oatmeal. Set remaining broth aside.
Spread half of potato mixture evenly into the prepared pan. Lay cooked chicken breast evenly over potatoes; scatter caramelized onion evenly over chicken. Spread remaining potato mixture over onions and chicken to cover.
Bake in the preheated oven until golden brown, about 1 hour. Reheat chicken broth; pour over individual servings as desired.

Category: Side

Area: French

Ingredients:

• 450g Tiger Prawns
• 4 tbs Olive Oil
• 1 large Onion
• 1 large Fennel
• 2 chopped Carrots
• 150ml Dry White Wine
• 1 tbs Brandy
• 400g Chopped Tomatoes
• 1L Fish Stock
• 2 pinches Paprika
• 150ml Double Cream
• 8 Prawns

Instructions:

Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins. Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften. Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 30 mins. Meanwhile, chop the prawns.
Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl. Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture.
Tip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth. You can make and chill this a day ahead or freeze it for 1 month. Thaw ovenight in the fridge. To serve, gently reheat in a pan with the cream. If garnishing, cook the 8 prawns in a little butter. Spoon into small bowls and top with the prawns and snipped fennel fronds.

Category: Beef

Area: Filipino

Ingredients:

• 1.5kg Beef
• 1 Beef Stock Concentrate
• 8 ounces Tomato Puree
• 3 cups Water
• 6 tablespoons Soy Sauce
• 1 tbs White Wine Vinegar
• 2 tbs Pepper
• 4 Bay Leaf
• 1/2 Lemon
• 2 tbs Tomato Sauce
• 3 tbs Butter
• 1/2 cup Olive Oil
• 1 chopped Onion
• 4 cloves Garlic

Instructions:

0. Combine beef, crushed peppercorn, soy sauce, vinegar, dried bay leaves, lemon, and tomato sauce. Mix well. Marinate beef for at least 30 minutes.
1. Put the marinated beef in a cooking pot along with remaining marinade. Add water. Let boil.
2. Add Knorr Beef Cube. Stir. Cover the pot and cook for 40 minutes in low heat.
3. Turn the beef over. Add tomato paste. Continue cooking until beef tenderizes. Set aside.
4. Heat oil in a pan. Fry the potato until it browns. Turn over and continue frying the opposite side. Remove from the pan and place on a clean plate. Do the same with the carrots.
5. Save 3 tablespoons of cooking oil from the pan where the potato was fried. Saute onion and garlic until onion softens.
6. Pour-in the sauce from the beef stew. Let boil. Add the beef. Cook for 2 minutes.
7. Add butter and let it melt. Continue cooking until the sauce reduces to half.

Category: Chicken

Area: Indian

Ingredients:

• 1.2 kg Chicken
• 5 thinly sliced Onion
• 2 finely chopped Tomatoes
• 8 cloves chopped Garlic
• 1 tbsp Ginger paste
• ¼ cup Vegetable oil
• 2 tsp Cumin seeds
• 3 tsp Coriander seeds
• 1 tsp Turmeric powder
• 1 tsp Chilli powder
• 2 Green chilli
• 1 cup Yogurt
• ¾ cup Cream
• 3 tsp Dried fenugreek
• 1 tsp Garam masala
• To taste Salt

Instructions:

Take a large pot or wok, big enough to cook all the chicken, and heat the oil in it. Once the oil is hot, add sliced onion and fry them until deep golden brown. Then take them out on a plate and set aside.
To the same pot, add the chopped garlic and sauté for a minute. Then add the chopped tomatoes and cook until tomatoes turn soft. This would take about 5 minutes.
Then return the fried onion to the pot and stir. Add ginger paste and sauté well.
Now add the cumin seeds, half of the coriander seeds and chopped green chillies. Give them a quick stir.
Next goes in the spices – turmeric powder and red chilli powder. Sauté the spices well for couple of minutes.
Add the chicken pieces to the wok, season it with salt to taste and cook the chicken covered on medium-low heat until the chicken is almost cooked through. This would take about 15 minutes. Slowly sautéing the chicken will enhance the flavor, so do not expedite this step by putting it on high heat.
When the oil separates from the spices, add the beaten yogurt keeping the heat on lowest so that the yogurt doesn’t split. Sprinkle the remaining coriander seeds and add half of the dried fenugreek leaves. Mix well.
Finally add the cream and give a final mix to combine everything well.
Sprinkle the remaining kasuri methi and garam masala and serve the chicken handi hot with naan or rotis. Enjoy!

Category: Miscellaneous

Area: Tunisian

Ingredients:

• 4 Tomatoes
• 2 tbs Olive Oil
• 1 Diced Onion
• 1 sliced Red Pepper
• 1 sliced Green Pepper
• 3 Cloves Crushed Garlic
• 1 tsp Cumin
• 1 tsp Paprika
• 3/4 teaspoon Salt
• 1/2 teaspoon Chili Powder
• 4 Eggs

Instructions:

In a large cast iron skillet or sauté pan with a lid, heat oil over medium high heat. Add the onion and sauté for 2-3 minutes, until softened. Add the peppers and garlic, and sauté for an additional 3-5 minutes. Add the tomatoes, cumin, paprika, salt, and chili powder. Mix well and bring the mixture to a simmer. Reduce the heat to medium low and continue to simmer, uncovered, 10-15 minutes until the mixture has thickened to your desired consistency. (Taste the sauce at this point and adjust for salt and spice, as desired.) Using the back of a spoon, make four craters in the mixture, large enough to hold an egg. Crack one egg into each of the craters. Cover the skillet and simmer for 5-7 minutes, until the eggs have set. Serve immediately with crusty bread or pita.

Category: Pork

Area: Vietnamese

Ingredients:

• 1.5 pounds sliced Pork
• 1 package thin Rice Vermicelli
• 4-6 Egg Rolls
• 3 tablespoons minced Challots
• 1.5 tablespoons minced garlic Garlic
• ¼ cup Sugar
• 1 tablespoon Fish Sauce
• ½ tablespoon thick Soy sauce
• ½ tablespoon Pepper
• 3 tablespoons Olive Oil
• Sliced Cucumber
• Leaves Mint
• Crushed Peanuts

Instructions:

Slice the uncooked pork thinly, about ⅛". It helps to slightly freeze it (optional).
Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.
Marinate the meat for 1 hour, or overnight for better results.
Bake the pork at 375F for 10-15 minutes or until about 80% cooked. Finish cooking by broiling in the oven until a nice golden brown color develops, flipping the pieces midway.
Assemble your bowl with veggies, noodles, and garnish. Many like to mix the whole bowl up and pour the fish sauce on top, but I like to make individual bites and sauce it slowly.

Category: Beef

Area: Croatian

Ingredients:

• 500g Beef
• 2 chopped Onions
• 2 chopped Carrots
• 2 cloves Garlic
• 2 Bay Leaf
• 200ml Red Wine
• 2 Litres Water
• 3 tbs Mustard
• 1tbsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Paprika
• 2 tbs Vegetable Oil

Instructions:

Clean the meat from the veins if there are some and cut it into smaller pieces, 3 × 3 cm. Marinate the meat in the mustard and spices and let it sit in the refrigerator for one hour
Heat one tablespoon of pork fat or vegetable oil in a pot and fry the meat on all sides until it gets browned. Once the meat is cooked, transfer it to a plate and add another tablespoon of fat to the pot
Cut the onions very fine, peel the carrots and shred it using a grater. Cook the onions and carrots over low heat for 15 minutes. You can salt the vegetables a little to make them soften faster
Once the vegetables have browned and become slightly mushy, add the meat and bay leaves and garlic. Pour over with wine and simmer for 10-15 minutes to allow the alcohol to evaporate. Now is the right time to add 2/3 the amount of liquid
Cover the pot and cook over low heat for an hour, stirring occasionally. After the first hour, pour over the rest of the water or stock and cook for another 30-45 minutes
Allow the stew to cool slightly and serve it with a sprinkle of chopped parsley and few slices of fresh hot pepper if you like to spice it up a bit
Slice ​​some fresh bread, season the salad and simply enjoying these wonderful flavors