Category: Uncategorized

Category: Dessert

Area: British

Ingredients:

• 50g Butter
• 250g Self-raising Flour
• 1 small Vanilla
• 50g Suet
• 150ml Milk
• 100g Raspberry Jam
• to serve Custard

Instructions:

Put a deep roasting tin onto the bottom shelf of the oven, and make sure that there’s another shelf directly above it. Pull the roasting tin out on its shelf, fill two-thirds with boiling water from the kettle, then carefully slide it back in. Heat oven to 180C/160C fan/gas 4. Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm). Sit the greaseproof on top of the foil and butter it.
Tip butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. Tip into a mixing bowl. Stir through the suet, pour in the milk and work together with a cutlery knife until you get a sticky dough. You may need a drop more milk, depending on your flour.
Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25 x 25cm. Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too. Carefully lift onto the greased paper, join-side down (you might find a flat baking sheet helpful for this), loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don’t wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for 1 hr.
Let the pudding sit for 5 mins before unwrapping, then carefully open the foil and paper, and thickly slice to serve.

Category: Vegetarian

Area: British

Ingredients:

• 1 Rapeseed Oil
• 1 Onion
• 3 cloves Garlic
• 1 tsp Paprika
• ½ tsp Cumin
• 1 tblsp Thyme
• 3 Medium Carrots
• 2 small stalks Celery
• 1 Red Pepper
• 1 Yellow Pepper
• 2 x 400g tins Tomato
• 250ml Vegetable Stock Cube
• 2 sliced Courgettes
• 2 sprigs Thyme
• 250g Lentils

Instructions:

Heat the oil in a large, heavy-based pan. Add the onions and cook gently for 5 – 10 mins until softened.
Add the garlic, spices, dried thyme, carrots, celery and peppers and cook for 5 minutes.
Add the tomatoes, stock, courgettes and fresh thyme and cook for 20 – 25 minutes.
Take out the thyme sprigs. Stir in the lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

Category: Seafood

Area: British

Ingredients:

• 2 medium Fennel
• 2 tbs chopped Parsley
• Juice of 1 Lemon
• 175g Cherry Tomatoes
• 1 tbs Olive Oil
• 350g Salmon
• to serve Black Olives

Instructions:

Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.

Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.

Category: Seafood

Area: Portuguese

Ingredients:

• 2 finely chopped Onions
• 1 Diced Red Pepper
• Small bunch Coriander
• 1 small Red Chilli
• 3 cloves Garlic
• 400ml Dry White Wine
• Pinch Saffron
• 1 Bay Leaf
• 300g Potatoes
• 400g Plum Tomatoes
• 600g Cod
• 300g Squid
• 8 Tiger Prawns
• 500g Clams
• 500g Mussels
• 1 sliced Baguette

Instructions:

STEP 1

Heat a drizzle of oil in a large, deep-sided frying pan, and fry the onion and pepper on a medium heat until softened but not browned. Finely chop the coriander stalks (keep the leaves for later), and add to the pan with the chilli and chopped garlic. Fry for another few minutes. Add the wine, saffron and bay leaf and let it simmer until reduced by half.

STEP 2

Add the potatoes, tomatoes, and 300ml water and bring to a gentle boil. Break up the tomatoes with a spoon on the side of the pan and simmer for 20-25 minutes until the potatoes are just tender, and the tomatoes have broken down.

STEP 3

Season well, then gently push the fish into the sauce, and arrange the squid, prawns, clams and mussels on the surface. Put the lid on and cook for 6-8 minutes until the mussel and clam shells have opened, the prawns are cooked and the fish is flaky. Toast the bread, rub lightly with the halved garlic clove and drizzle with olive oil. Serve the stew scatted with chopped coriander leaves, and the toasts for dunking.

Category: Beef

Area: Canadian

Ingredients:

• 1 Beef Brisket
• 3 tbs Salt
• 3 tbs Black Pepper
• 1 tbs Coriander
• 1 tbs Sugar
• 1 tsp Bay Leaf
• 1 tsp Cloves
• 3 tbs Black Pepper
• 1 tbs Coriander
• 1 tbs Paprika
• 1 tbs Garlic
• 1 tbs Onion
• 1 tbs Dill
• 1 tsp English Mustard
• 1 tbs Celery Salt
• 1 tsp Red Pepper Flakes

Instructions:

To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.
Remove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.
To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl. Coat entire brisket with the rub.
Fire up smoker or grill to 225 degrees, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 6 hours.
Transfer brisket to large roasting pan with V-rack. Place roasting pan over two burners on stovetop and fill with 1-inch of water. Bring water to a boil over high heat, reduce heat to medium, cover roasting pan with aluminum foil, and steam brisket until an instant read thermometer registers 180 degrees when inserted into thickest part of the meat, 1 to 2 hours, adding more hot water as needed.
Transfer brisket to cutting board and let cool slightly. Slice and serve, preferably on rye with mustard.

Category: Beef

Area: Chinese

Ingredients:

• 1/2 lb Beef
• pinch Salt
• pinch Pepper
• 2 tsp Sesame Seed Oil
• 1/2 Egg
• 3 tbs Starch
• 5 tbs Oil
• 1/4 lb Noodles
• 1/2 cup Onion
• 1 tsp Minced Garlic
• 1 tsp Ginger
• 1 cup Bean Sprouts
• 1 cup Mushrooms
• 1 cup Water
• 1 tbs Oyster Sauce
• 1 tsp Sugar
• 1 tsp Soy Sauce

Instructions:

STEP 1 – MARINATING THE BEEF
In a bowl, add the beef, salt, 1 pinch white pepper, 1 Teaspoon sesame seed oil, 1/2 egg, corn starch,1 Tablespoon of oil and mix together.
STEP 2 – BOILING THE THE NOODLES
In a 6 qt pot add your noodles to boiling water until the noodles are submerged and boil on high heat for 10 seconds. After your noodles is done boiling strain and cool with cold water.
STEP 3 – STIR FRY
Add 2 Tablespoons of oil, beef and cook on high heat untill beef is medium cooked.
Set the cooked beef aside
In a wok add 2 Tablespoon of oil, onions, minced garlic, minced ginger, bean sprouts, mushrooms, peapods and 1.5 cups of water or until the vegetables are submerged in water.
Add the noodles to wok
To make the sauce, add oyster sauce, 1 pinch white pepper, 1 teaspoon sesame seed oil, sugar, and 1 Teaspoon of soy sauce.
Next add the beef to wok and stir-fry

Category: Lamb

Area: British

Ingredients:

• 500g Lamb Shoulder
• 1 tbls Flour
• Dash Vegetable Oil
• 1 sliced Onion
• 2 sliced Carrots
• 350ml/12fl Vegetable Stock
• 500g Potatoes
• 450g Shortcrust Pastry
• To Glaze Eggs

Instructions:

Dust the meat with flour to lightly coat.
Heat enough vegetable oil in a large saucepan to fill the base, and fry the onion and meat until lightly browned. Season with salt and pepper.
Add the carrots, stock and more seasoning to taste.
Bring to the boil, cover and reduce the heat to a simmer. Simmer for at least an hour or until the meat is tender. Take your time cooking the meat, the longer you leave it to cook, the better the flavour will be.
Preheat the oven to 180C/350F/Gas 4.
Add the drained potato cubes to the lamb.
Turn the mixture into a pie dish or casserole and cover with the shortcrust pastry. Make three slits in the top of the pastry to release any steam while cooking.
Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown.
Serve.

Category: Chicken

Area: Japanese

Ingredients:

• 4 pounded to 1cm thickness chicken breast
• 2 tablespoons plain flour
• 1 beaten egg
• 100g fine breadcrumbs
• 230ml frying vegetable oil
• 2 tablespoons sunflower oil
• 2 sliced onions
• 5 chopped cloves garlic
• 2 sliced carrot
• 2 tablespoons plain flour
• 4 teaspoons curry powder
• 600ml chicken stock
• 2 teaspoons honey
• 4 teaspoons soy sauce
• 1 bay leaf
• 1 teaspoon garam masala

Instructions:

Prep:15min › Cook:30min › Ready in:45min

For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes.
Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.
Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in garam masala. Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.
For the chicken: Season both sides of chicken breasts with salt and pepper. Place flour, egg and breadcrumbs in separate bowls and arrange in a row. Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides.
Heat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side. Once cooked, place on kitchen paper to absorb excess oil.
Pour curry sauce over chicken, serve with white rice and enjoy!

Category: Vegetarian

Area: Filipino

Ingredients:

• 6 Egg Plants
• 1 can Coconut Milk
• 1 tbs Lemon Juice
• 1 tsp Salt
• To taste Red Pepper Flakes
• 4 Sticks Onions

Instructions:

. Prepare the eggplants for grilling by pricking them all over with a fork. This is so it won’t burst during the grilling process as the natural water in it heats up.
2. Grill the eggplants, turning them over frequently to ensure even cooking. Grill until the skins are dark brown, even black and the eggplant is soft when you touch it.
3. Soak the grilled eggplant in a bowl of water to cool it down. Peel the skin off the eggplant. Place the whole eggplants in a shallow dish (my mom actually cuts the eggplant into small, bite-sized pieces).
4. In a small mixing bowl, mix together the coconut milk or cream, lemon powder, salt and hot pepper. Mix until the lemon powder and salt dissolve. Taste, then adjust the amount of lemon powder, salt and hot pepper to your liking. Pour the mixture over the eggplant. Sprinkle the green onions over the eggplant and coconut milk. Stir gently to combine.

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.