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Category: Pork

Area: Irish

Ingredients:

• 1 bunch Kale
• 8 Italian Fennel Sausages
• 1 Head chopped Cabbage
• 8 Garlic Clove
• Sliced Onion
• Sliced Shiitake Mushrooms
• 1 cup Chicken Stock
• Salt
• Pepper

Instructions:

Preheat the oven to 350°. Remove the stems from one bunch of Tuscan kale and tear the leaves into 1" pieces (mustard greens, collards, spinach, and chard are great, too). Coarsely chop half a head of green cabbage. Combine the greens in a large baking dish and add 4 cloves of thinly sliced garlic. Adding some sliced onions and shiitake mushrooms at this point is optional, but highly recommended (I'll sauté the onions and mushrooms in a cast iron baking dish right on the stove before adding to the greens). Coat the greens with some olive oil and pour ½ cup chicken stock or broth over everything. Cover the dish with foil and bake until the greens are wilted, about 15 minutes. Remove foil and season with salt and pepper. Continue to bake until cabbage is tender, about 20-25 minutes more.

Meanwhile, heat a little olive oil in a large skillet over medium-high. Prick four sweet Italian sausages with a fork and cook until browned on all sides and cooked through, 10 to 12 minutes. When the greens are done, slice the sausage and toss into the greens with a splash of your favorite vinegar (I like sherry or red wine).

Category: Beef

Area: Polish

Ingredients:

• 1 cup Flour
• 1/4 tsp Salt
• 1 Yolk Egg
• 1 Egg
• 5 tbs Butter
• 6 tblsp Butter
• 1/3 cup Onion
• 1/2 cup Swede
• 1/2 lb Beef Brisket
• 2 Beaten Eggs
• 1 tsp Salt
• 1/4 tsp Pepper

Instructions:

Sift flour and salt into a large mixing bowl.
Use a spoon to push the egg yolk through a fine sieve into the flour.
Add the raw egg and mix well.
Beat in butter 1 tablespoon at a time.
Place dough on a floured surface and knead until smooth and elastic, then wrap in waxed paper and refrigerate until firm (at least 30 minutes).
In a heavy skillet, melt 2 tablespoons butter over medium heat; saute the onion and rutabaga until the onion is soft and transparent (5 minutes).
Put the onions, rutabaga, and beef through a meat grinder twice if you have one, if not just chop them up as fine as possible.
Melt the remaining 4 tablespoons butter over medium heat, and add the meat mixture.
Cook over low heat, stirring occasionally, until all of the liquid has evaporated and the mixture is thick enough to hold its shape.
Remove from heat and let cool, then stir in 1 egg, and season with salt and pepper.
Preheat oven to 350°F.
On a lightly floured surface, roll the dough out into a 13×8" rectangle (1/8" thick).
Spoon the filling down the center of the rectangle lengthwise, leaving about an inch of space on each end.
Lightly brush the long sides with cold water, then fold one of the long sides over the filling and the other side over the top of that.
Brush the short ends with cold water and fold them over the top, enclosing the filling.
Place pastry seam side down on a baking sheet and brush the top evenly with the remaining scrambled egg.
Bake in preheated oven until rich golden brown (30 minutes).
Slice pastry diagonally into 1.5" long pieces and serve as an appetizer or with soup.

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.

Category: Lamb

Area: British

Ingredients:

• 2 tsp Cumin
• 1 tbs Rapeseed Oil
• 2 finely chopped Red Onions
• 6 Garlic Clove
• 3 finely chopped Green Chilli
• 1 finely chopped Red Pepper
• 1 tsp Nutmeg
• 2 tsp Coriander
• 1kg Lamb Mince
• 1 tsp Pepper
• 3 tbs Coriander
• 340g Plain Flour
• ½ tsp Salt
• 90 ml Milk
• 150g Lard
• Beaten Egg Yolks

Instructions:

Heat a large frying pan and toast the cumin seeds for a few minutes, then set aside. Heat the oil in the same pan and fry the onion, garlic, chilli, pepper and a good pinch of salt for around eight minutes, until there is no moisture left. Remove from the heat, stir in the toasted cumin seeds, ground mace (or nutmeg) and ground coriander. Leave to cool.
In a large bowl mix together the minced lamb, white pepper, fresh coriander, and the cooled spiced onion mixture until combined. Set aside, covered, in the fridge.
Preheat the oven to 200C/400F/Gas 6 and generously grease a 20cm/8in diameter loose-bottomed or springform round cake tin with lard.
To make the pastry, sift the flour and salt in a large bowl and make a well in the centre.
Put the milk, lard and 90ml/3fl oz of water in a saucepan and heat gently. When the lard has melted, increase the heat and bring to the boil.
Pour the boiling liquid into the flour, and use a wooden spoon to combine until cool enough to handle. Bring together into a ball.
Dust a work surface with flour and, working quickly, knead the dough briefly – it will be soft and moist. Set aside a third of the pastry and roll the rest out on a well-floured surface. Line the pie dish with the pastry, pressing it right up the sides until it pokes just over the top of the tin.
Add the filling into the pastry-lined tin bit by bit. As you reach the top, form a slight peak. Roll out the reserved pastry and top the pie with it. Pinch the edges to seal and trim the excess. Poke a hole in the top of the pie and insert a small tube made from aluminium foil to allow steam to escape.
Brush the top of the pie with a little beaten egg yolk, and bake in the preheated oven for 30 minutes (put a tray on the shelf below to catch any drips). Then reduce the temperature to 160C/325F/Gas 3 and cook for a further 1¼ hours until golden-brown. Leave to cool completely before refrigerating for two hours, or overnight.
Run a knife around the edge of the pie, remove from the tin and serve with chutneys, salads or pickles.

Category: Beef

Area: Malaysian

Ingredients:

• 1lb Beef
• 5 tbs Vegetable Oil
• 1 Cinnamon Stick
• 3 Cloves
• 3 Star Anise
• 3 Cardamom
• 1 cup Coconut Cream
• 1 cup Water
• 2 tbs Tamarind Paste
• 6 Lime
• 1 tbs Sugar
• 5 Challots

Instructions:

Chop the spice paste ingredients and then blend it in a food processor until fine.
Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.

Category: Pasta

Area: Italian

Ingredients:

• 300g Spaghetti
• 1 tbls Olive Oil
• 1 finely chopped Onion
• 2 cloves minced Garlic
• 1 Red Chilli
• 1 tbls Tomato Puree
• 425g Pilchards
• 70g Black Olives
• Shaved Parmesan

Instructions:

Cook the pasta following pack instructions. Heat the oil in a non-stick frying pan and cook the onion, garlic and chilli for 3-4 mins to soften. Stir in the tomato purée and cook for 1 min, then add the pilchards with their sauce. Cook, breaking up the fish with a wooden spoon, then add the olives and continue to cook for a few more mins.

Drain the pasta and add to the pan with 2-3 tbsp of the cooking water. Toss everything together well, then divide between plates and serve, scattered with Parmesan.

Category: Beef

Area: British

Ingredients:

• 2 tbs Vegetable Oil
• 500g Minced Beef
• 1 chopped Onion
• 1 tbls Tomato Puree
• 1 ½ tbsp Plain Flour
• 75g Mushrooms
• 250ml Beef Stock
• Dash Worcestershire Sauce
• 400g Shortcrust Pastry
• 1 Egg Yolks

Instructions:

Preheat the oven to 200C/400F/Gas 6.
Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.
Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.
Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.
To serve, slice into wedges.

Category: Chicken

Area: French

Ingredients:

• 1.5kg Potatoes
• 30g Butter
• 5 tblsp Double Cream
• 2 Egg Yolks
• 30g Butter
• 7 Shallots
• 3 chopped Carrots
• 2 sticks Celery
• 1 finely chopped Garlic Clove
• 4 tbsp White Wine
• 1 tbls Tomato Puree
• 400g Tinned Tomatos
• 350ml Chicken Stock
• 600g Chicken
• 16 Black Olives
• 2 tbs Parsley
• 50g Gruyere cheese

Instructions:

For the topping, boil the potatoes in salted water until tender. Drain and push through a potato ricer, or mash thoroughly. Stir in the butter, cream and egg yolks. Season and set aside.
For the filling, melt the butter in a large pan. Add the shallots, carrots and celery and gently fry until soft, then add the garlic. Pour in the wine and cook for 1 minute. Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened. Add the shredded chicken, olives and parsley. Season to taste with salt and pepper.
Preheat the oven to 180C/160C Fan/Gas 4.
Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato. Grate over the Gruyère. Bake for 30–35 minutes, until piping hot and the potato is golden-brown.

Category: Starter

Area: American

Ingredients:

• 250g Flour
• 125g Butter
• 1 Egg
• Pinch Salt
• 300g Cheese
• 100ml milk Milk
• 3 Eggs
• 100g Parmesan Cheese
• 350g Plum tomatoes
• 3tbsp White Vinegar
• 1 tbsp Honey
• Topping Basil

Instructions:

Crust: make a dough from 250g flour (I like mixing different flours like plain and wholegrain spelt flour), 125g butter, 1 egg and a pinch of salt, press it into a tart form and place it in the fridge. Filling: stir 300g cream cheese and 100ml milk until smooth, add in 3 eggs, 100g grated parmesan cheese and season with salt, pepper and nutmeg. Take the crust out of the fridge and prick the bottom with a fork. Pour in the filling and bake at 175 degrees C for about 25 minutes. Cover the tart with some aluminium foil after half the time. In the mean time, slice about 350g mini tomatoes. In a small pan heat 3tbsp olive oil, 3tbsp white vinegar, 1 tbsp honey, salt and pepper and combine well. Pour over the tomato slices and mix well. With a spoon, place the tomato slices on the tart, avoiding too much liquid on it. Decorate with basil leaves and enjoy

Category: Beef

Area: Egyptian

Ingredients:

• 1lb Beef
• 1 Onion
• 1 Chicken Stock Cube
• 2 Tomatoes
• 4 Garlic Clove
• 1 tbs Tomato Puree
• 2 cups Rice
• 1/4 cup Noodles
• 1/4 cup Butter
• 2 cups Olive Oil
• 1 Pita Bread
• 1 tbs Cumin
• 3 tbs White Wine Vinegar
• To taste Salt
• To taste Pepper

Instructions:

To prepare bread for bottom of dish: Take pita bread and rip into bite size pieces. In a frying pan, add about a 1/4 stick of butter, add bread pieces and fry until golden brown and crisp. Put these pieces in a glass baking dish, preferably a square sized dish. Set aside.
Then add to same pan, a little more butter, salt, approximately 2 cloves of crushed fresh garlic, and a teaspoon or so of cumin stir around a bit until you can smell aroma, then add fried bread pieces to this mixture, stir to coat bread and put back into glass baking dish. Set aside.
To prepare meat: put some butter in a pot, stir fry meat until brown, add 1 onion quartered, salt & pepper, 1 cube of chicken bouillon and water to cover meat. Bring to a boil, turn down to simmer, cover and cook until tender, approximately 2 hours. After meat has cooled, take out chunks of meat and put in a bowl, set aside. Reserve soup from the meat separately.
To prepare the rice: Put some butter into a pot, add shareya (fideo noodles) like a handful or so, keep stirring until golden brown, not too dark, but very golden. Then add two cups of rice, stir a little bit until some of the rice turns an opaque white. Add 2-1/4 cups of water and salt to taste. Bring to a boil, cover and turn down to simmer, cook until tender. Test the rice tenderness after about 35 minutes.
Now take some of the soup from meat and add to the top of the bread pieces in baking dish to saturate.Add cooked rice on top of bread pieces. Slowly spoon remainder of soup onto rice, looking at glass dish sides to see level of soup, should reach just to top of rice, don’t worry, this doesn’t have to be exact. Now you’re ready to make the sauce and fry the meat to put on top.
To prepare red sauce: In a pan, add a little oil or butter, crushed tomato, a half teaspoon of tomato paste, salt & pepper, 2 cloves of fresh crushed garlic and cumin. Add also approximately 3 tablespoons of vinegar, stir this until you smell aroma and it is a bit smooth. It should be a bit thick, not watery, but if too thick you can add a bit of water. Spread with a wooden spoon atop the rice to cover.
To fry meat: In a pan add a bit of butter or oil, the meat, just a touch of tomato paste, about a tablespoon of fresh crushed garlic, salt & pepper, a teaspoon of cumin. Cook until meat is golden fried.
Spoon this atop the rice and serve. Enjoy!