Category: Uncategorized

Category: Lamb

Area: Russian

Ingredients:

• 50g Lamb
• 120g Prunes
• 1 tbs Lemon Juice
• 2 tbs Butter
• 1 chopped Onion
• 450g Lamb
• 2 cloves Garlic
• 600ml Vegetable Stock
• 2 cups Rice
• Pinch Saffron
• Garnish Parsley

Instructions:

Place the raisins and prunes into a small bowl and pour over enough water to cover. Add lemon juice and let soak for at least 1 hour. Drain. Roughly chop the prunes.

Meanwhile, heat the butter in a large pan, add the onion, and cook for 5 minutes. Add cubed lamb, ground lamb, and crushed garlic cloves. Fry for 5 minutes, stirring constantly until browned.

Pour 2/3 cup (150 milliliters) of stock into the pan. Bring to a boil, then lower the heat, cover, and simmer for 1 hour, or until the lamb is tender.

Add the remaining stock and bring to a boil. Add rinsed long-grain white rice and a large pinch of saffron. Stir, then cover, and simmer for 15 minutes, or until the rice is tender.

Add the drained raisins, drained chopped prunes, and salt and pepper to taste. Heat through for a few minutes, then turn out onto a warmed serving dish and garnish with sprigs of flat-leaf parsley.

Category: Side

Area: Turkish

Ingredients:

• 2 large Potatoes
• 2 tbs Butter
• 150g Cheese
• 1 large Onion
• 1 large Red Pepper
• Pinch Red Chilli Flakes

Instructions:

If you order kumpir in Turkey, the standard filling is first, lots of butter mashed into the potato, followed by cheese. There’s then a row of other toppings that you can just point at to your heart’s content – sweetcorn, olives, salami, coleslaw, Russian salad, allsorts – and you walk away with an over-stuffed potato because you got ever-excited by the choices on offer.

Grate (roughly – you can use as much as you like) 150g of cheese.
Finely chop one onion and one sweet red pepper.
Put these ingredients into a large bowl with a good sprinkling of salt and pepper, chilli flakes (optional).

Category: Pork

Area: Irish

Ingredients:

• Knob Butter
• 2 Pork Chops
• 4 Bacon
• 2 Potatoes
• 1 Carrots
• 1/2 Swede
• 1/2 Cabbage
• 1 Bay Leaf
• 100ml Cider
• 100g Chicken Stock

Instructions:

STEP 1
Heat the butter in a casserole dish until sizzling, then fry the pork for 2-3 mins on each side until browned. Remove from the pan.

STEP 2
Tip the bacon, carrot, potatoes and swede into the pan, then gently fry until slightly coloured. Stir in the cabbage, sit the chops back on top, add the bay leaf, then pour over the cider and stock. Cover the pan, then leave everything to gently simmer for 20 mins until the pork is cooked through and the vegetables are tender.

STEP 3
Serve at the table spooned straight from the dish.

Category: Seafood

Area: Spanish

Ingredients:

• 400g Mussels
• 8 Prawns
• 2 pinches Saffron
• 350g Vermicelli Pasta
• 5 tblsp Olive Oil
• 1 large Onions
• 3 cloves Garlic
• 2 tbs Paprika
• 1 tail Monkfish
• 4 Baby Squid
• 650ml Fish Stock
• 2 large Tomatoes
• Juice of 1 Lemon
• Topping Parsley

Instructions:

Boil the kettle. Empty the mussels into a colander and run under cold water. Throw away any with broken shells. Pick through the shells, tapping each one on the side of the sink – they should be closed or should slowly close when tapped – if they stay open, throw them away. If any of the shells still have barnacles or stringy beards attached, pull them off with a cutlery knife and rinse the shells well. Keep in the colander, covered with a cold, damp cloth, until you’re ready to cook. Peel the prawn shells on the body section only – leave the heads and tails intact. Score down the backs and pull out any gritty entrails. Chill until you’re ready to cook.
Put the saffron in a small cup, cover with 50ml kettle-hot water and set aside for 10 mins. If using vermicelli, put in a bowl and crush to little pieces (about 1cm long) with your hands.
Heat the oil in a large frying pan with at least a 3cm lip, or a 40cm paella pan. Add the onion and stir around the pan for 5 mins until soft. Add the garlic and cook for 1 min more, then tip in the vermicelli and cook for 5 mins, stirring from time to time, until the vermicelli is toasted brown. Stir in the paprika.
Keeping the heat moderate, stir through the monkfish, squid and saffron with its water, seasoning well. Spread the ingredients out in an even layer, then pour over the hot stock and scatter the tomatoes on top. Bring to a simmer, then cover the whole dish with a tight-fitting lid (or foil). Turn the heat to medium and cook for 6 mins.
Uncover and stir to incorporate the dry top layer of pasta. Push the mussels into the pasta so the hinges are buried in the bottom of the dish, and they stand straight up. Arrange the prawns on top, cover tightly and cook for another 6 mins or until the mussels are open, the prawns are pink and the pasta is cooked through. Leave to simmer for another 2-3 mins to cook off most of the remaining liquid (leave a little in the pan to prevent the pasta from sticking together). Allow to sit for 2-3 mins, then squeeze over the lemon juice and arrange the wedges on top. Scatter with parsley before serving.

Category: Vegetarian

Area: Italian

Ingredients:

• 5 tablespoons Olive Oil
• 1 chopped Onion
• 1 chopped Carrots
• 1 stalk chopped Celery
• 1 tablespoon minced Garlic
• 2 cups Cannellini Beans
• 1 Canned tomatoes
• 4 cups Water
• 1 fresh sprig Rosemary
• 1 fresh sprig Thyme
• 1 pound chopped Kale
• 4 thick slices Wholegrain Bread
• 1 thinly sliced Red Onions
• ½ cup freshly grated Parmesan

Instructions:

Put 2 tablespoons of the oil in a large pot over medium heat. When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
Heat the oven to 500 degrees. Drain the beans; if they’re canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.
Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.

Category: Pork

Area: Chinese

Ingredients:

• 200g Pork
• 1 Egg
• Dash Water
• 1/2 tsp Salt
• 1 tsp Sugar
• 10g Soy Sauce
• 10g Starch
• 30g Tomato Puree
• 10g Vinegar
• Dash Coriander

Instructions:

Preparation
1. Crack the egg into a bowl. Separate the egg white and yolk.

Sweet and Sour Pork
2. Slice the pork tenderloin into strips.

3. Prepare the marinade using a pinch of salt, one teaspoon of starch, two teaspoons of light soy sauce, and an egg white.

4. Marinade the pork strips for about 20 minutes.

5. Put the remaining starch in a bowl. Add some water and vinegar to make a starchy sauce.

Sweet and Sour Pork
Cooking Instructions
1. Pour the cooking oil into a wok and heat to 190°C (375°F). Add the marinated pork strips and fry them until they turn brown. Remove the cooked pork from the wok and place on a plate.

2. Leave some oil in the wok. Put the tomato sauce and white sugar into the wok, and heat until the oil and sauce are fully combined.

3. Add some water to the wok and thoroughly heat the sweet and sour sauce before adding the pork strips to it.

4. Pour in the starchy sauce. Stir-fry all the ingredients until the pork and sauce are thoroughly mixed together.

5. Serve on a plate and add some coriander for decoration.

Category: Vegetarian

Area: French

Ingredients:

• 75g Butter
• 1kg Leek
• ½ tsp Salt
• 300ml Creme Fraiche
• 1 Egg
• 3 Egg Yolks
• ¼ teaspoon Nutmeg
• 225g Plain Flour
• ½ tsp Salt
• 60g Butter
• 60g Lard
• 50g Cheddar Cheese
• 2 tbs Water

Instructions:

For the pastry, sift the flour and salt into the bowl of a food processor, add the butter and lard, then whizz together briefly until the mixture looks like fine breadcrumbs. Tip the mixture into a bowl, then stir in the cheese and enough of the water for the mixture to come together. Tip out onto a lightly floured surface and knead briefly until smooth. Roll out thinly and line a 23cm x 4cm loose-?bottomed fluted flan tin. Prick the base with a fork. Chill for 20 minutes.
02.Melt the 75g butter in a saucepan over a low heat, then add the leeks and the salt. Cover and cook for ?10 minutes until soft. Uncover the pan, increase the heat and cook ?for 2 minutes, stirring occasionally, until the liquid has evaporated. Spoon onto a plate and leave to cool.
03.Preheat the oven to 200°C/fan180°C/gas 6. Line the pastry case with baking paper and baking beans or rice and blind bake for 15-20 minutes until the edges are biscuit-coloured. Remove the paper and beans/rice and return the case to the oven for 7-10 minutes until the base is crisp and lightly golden. Remove and set aside. Reduce the oven temperature to 190°C/fan170°C/gas 5.
04.Put the crème fraîche into a bowl with the whole egg, egg yolks and nutmeg. Lightly beat together, then season. Stir in the leeks. Spoon ?the mixture into the tart case and bake for 35-40 minutes until set ?and lightly golden. Remove from ?the oven and leave for 10 minutes. Take out of the tin and serve.

Category: Dessert

Area: Canadian

Ingredients:

• ½ cup Butter
• 1 cup Sugar
• 2 Eggs
• 1 tsp Vanilla Extract
• 2 cups Flour
• 1 tsp Baking Powder
• 1 1/4 cup Milk
• 1 1/2 cup Maple Syrup
• 1 1/2 cup Brown Sugar
• 1 1/2 cup Single Cream
• 1/3 cup Butter

Instructions:

In a large bowl, with an electric mixer, mix the butter and sugar till the mix is light.
Add eggs and vanilla and mix.
In another bowl, mix flour and baking powder.
Alternate flour mix and milk to the butter mix.
Pour into a 13 inch by 9 inch greased pan.
MAPLE SAUCE.
In a large casserole, bring to boil the syrup, brown sugar, cream and butter and constantly stir.
Reduce heat and and gently cook 2 minutes or till sauce has reduced a little bit.
Pour sauce gently over cake.
Bake at 325°f (160°c) about 35 minutes or till cake is light brown and when toothpick inserted comes out clean.

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: Beef

Area: Chinese

Ingredients:

• 1/2 lb Beef
• 1/2 tsp Salt
• 1 tsp Sesame Seed Oil
• 1 pinch Pepper
• 1 Egg White
• 3 tbs Starch
• 4 tbs Oil
• 1 tsp Ginger
• 1 tsp Garlic
• 3/4 cup Onion
• 1/2 cup Carrots
• 3/4 cup Green Pepper
• 1 cup Celery
• 1 cup Mushrooms
• 1 tbs Cooking wine
• 1 cup Water
• 1 tbs Oyster Sauce
• 1/2 tsp Hotsauce
• 1 tsp Sugar
• 1 tbs Soy Sauce

Instructions:

STEP 1 – MARINATING THE BEEF
In a bowl, add the beef, salt, sesame seed oil, white pepper, egg white, 2 Tablespoon of corn starch and 1 Tablespoon of oil.
STEP 2 – STIR FRY
First Cook the beef by adding 2 Tablespoon of oil until the beef is golden brown.
Set the beef aside
In a wok add 1 Tablespoon of oil, minced ginger, minced garlic and stir-fry for few seconds.
Next add all of the vegetables and then add sherry cooking wine and 1 cup of water.
To make the sauce add oyster sauce, hot pepper sauce, and sugar.
add the cooked beef and 1 spoon of soy sauce
To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your stir-fry until it's the right thickness.