Blog

Category: Lamb

Area: Greek

Ingredients:

• 2 cloves Garlic
• 2 tsp Sea Salt
• 4 tbs Olive Oil
• Zest and juice of 1 Lemon
• 1 tbs Dill
• 750g Lamb Leg
• To serve Pita Bread

Instructions:

Pound the garlic with sea salt in a pestle and mortar (or use a small food processor), until the garlic forms a paste. Whisk together the oil, lemon juice, zest, dill and garlic. Mix in the lamb and combine well. Cover and marinate for at least 2 hrs or overnight in the fridge. If you’re going to use bamboo skewers, soak them in cold water.

If you’ve prepared the lamb the previous day, take it out of the fridge 30 mins before cooking. Thread the meat onto the soaked or metal skewers. Heat the grill to high or have a hot griddle pan or barbecue ready. Cook the skewers for 2-3 mins on each side, basting with the remaining marinade. Heat the pitta or flatbreads briefly, then stuff with the souvlaki. Add Greek salad (see 'Goes well with', right) and Tzatziki (below), if you like.

Category: Vegetarian

Area: Indian

Ingredients:

• 1 tbls Vegetable Oil
• 1 finely chopped Onion
• 2 cloves chopped Garlic
• 1 part Ginger
• 1 Packet Coriander
• 1 tsp Cumin
• 1 tsp Paprika
• 2 tsp Garam Masala
• 400g Chopped Tomatoes
• 400g Kidney Beans
• to serve Basmati Rice

Instructions:

Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.

Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.

Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.

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: 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: Pork

Area: American

Ingredients:

• 2 Potatoes
• 1 Apples
• 2 cloves Garlic
• 1 Lemon
• 2 Pork
• 1 Zucchini
• 1 Chicken Stock
• 1 tbsp Vegetable Oil
• 1 1/2 tsp Sugar
• 2 tbsp Butter

Instructions:

Serves 2

1.

Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Dice sweet potatoes into 1/2-inch pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack for 12 minutes (we'll roast the zucchini then).

2.

Meanwhile, halve and core apple; thinly slice into half-moons. Peel and finely chop garlic. Quarter lemon. Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons. Toss on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. Set aside.

3.

Pat pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. Turn off heat; transfer to a plate.

4.

Once sweet potatoes have roasted 12 minutes, transfer baking sheet with zucchini to middle rack and continue roasting until both veggies are browned and softened, 12-15 minutes more.

5.

Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for pork over medium-high heat. Add apple and season with salt and pepper. Cook, scraping up any browned bits from bottom of pan, until apple is slightly softened, 2-3 minutes. Add garlic; cook until fragrant, 30 seconds. Add 1/z cup water (3/4 cup for 4), stock concentrate, and 11/2 tsp sugar (3 tsp for 4). Cook, stirring, until sauce has thickened and apple is very tender, 3-5 minutes. Season with salt and pepper.

6.

Remove pan with apple from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) and a squeeze of lemon juice. Divide pork, zucchini, and sweet potatoes between plates. Top pork with glazed apple sauce. Top zucchini with a squeeze of lemon juice.

Category: Dessert

Area: American

Ingredients:

• 2 cups Miniature Marshmallows
• 3 cups Chocolate Chips
• ½ cup Peanut Butter
• 1 tsp Vanilla Extract
• 1 ¼ cups Peanuts

Instructions:

Line an 8-inch-square baking pan with wax paper or foil, and coat with non-stick spray.
Pour ½ cup of the miniature marshmallows into the bottom of the lined baking dish.
In a microwave-safe bowl, combine the chocolate chips and peanut butter. Microwave the chocolate mixture in 20-second intervals, stirring in between each interval, until the chocolate is melted.
Add the vanilla extract and stir well, until smooth.
Reserve 2 tablespoons of the chopped almonds or peanuts, and set aside.
Fold 1 ½ cups of the miniature marshmallows and the remaining chopped nuts into the chocolate mixture.
Transfer the chocolate mixture into the prepared pan and spread into an even layer. Immediately top with the reserved chopped nuts and the mallow bits or additional miniature marshmallows, if using.
Refrigerate for 4 hours, or until set.
Remove the fudge and wax paper from the pan. Carefully peel all of wax paper from the fudge.
Cut the fudge into bite-sized pieces and serve.

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: Vegetarian

Area: Filipino

Ingredients:

• 1 lb Egg Plants
• 2 tbs Sugar
• 1 tsp Salt
• 1 tsp Pepper
• 1 whole Garlic
• 3 tbs Olive Oil
• 4 oz Ground Pork
• 3 tbs Rice Vinegar
• 2 tbs Soy Sauce
• 2 Bay Leaf

Instructions:

1. Slice 1 lb. small Japanese or Italian eggplant (about 3) into quarters lengthwise, then cut crosswise into 2"-wide pieces. Place in a medium bowl. Add 1 Tbsp. sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper. Toss to evenly coat eggplant and let sit at room temperature at least 20 minutes and up to 2 hours.
2. Peel and thinly slice 8 garlic cloves. Add 3 Tbsp. vegetable oil and half of garlic to a medium Dutch oven or other heavy pot. Cook over medium-high heat, stirring constantly with a wooden spoon, until light golden and crisp, about 5 minutes. Using a slotted spoon, transfer garlic chips to a plate; season lightly with salt.
3. Place 4 oz. ground pork in same pot and break up into small pieces with wooden spoon. Season with ¼ tsp. Diamond Crystal or Morton kosher salt and cook, undisturbed, until deeply browned underneath, about 5 minutes. Using a slotted spoon, transfer to another plate, leaving fat behind in the pot.
4. Place eggplant on a clean kitchen towel and blot away any moisture the salt has drawn out.
5. Working in batches and adding more oil if needed, cook eggplant in the same pot until lightly browned, about 3 minutes per side. Transfer to a plate with pork.
6. Pour 1½ cups of water into the pot and scrape up browned bits from the bottom with a wooden spoon. Add remaining garlic, 3 Tbsp. coconut vinegar or unseasoned rice vinegar, 2 Tbsp. soy sauce, 2 bay leaves, 1 tsp. freshly ground black pepper, and remaining 1 Tbsp. sugar. Bring to a simmer, then return pork and eggplant to pot. Reduce heat to medium-low, partially cover, and simmer until eggplant is tender and silky and sauce is reduced by half, 20–25 minutes. Taste and season with more salt and pepper and add a little more sugar if needed.
7. Top with garlic chips and serve with cooked white rice.

Category: Dessert

Area: Malaysian

Ingredients:

• 400g Rice
• 150ml Coconut Milk
• 100ml Water
• 1 tsp Salt
• 5 tbs Corn Flour
• 3 tbs Flour
• 3 Eggs
• 200ml Coconut Cream
• 140g Sugar

Instructions:

Soak glutinous rice with water for at least 1 ½ hours prior to using. Drain.
Prepare a 9-inch round or square cake pan and spray with cooking spray or line with plastic wrap.
Mix coconut milk, water, salt and the rice. Pour it into cake pan, topped with the pandan knots.
Steam for 30 minutes.
After 30 minutes, fluff up the rice and remove pandan knots. Then, using a greased spatula, flatten the steamed rice. Make sure there are no holes/air bubbles and gaps in the rice, especially the sides.
Steam for another 10 minutes.

Combine pandan juice, coconut milk, all purpose flour, cornflour, and sugar. Mix well.
Add eggs and whisk well then strain into a medium sized metal bowl or pot.
Place pandan mixture over simmering water (double boiler or bain-marie)
Stir continuously and cook till custard starts to thicken. (15 minutes)
Pour pandan custard into glutinous rice layer, give it a little tap (for air bubbles) and continue to steam for 30 minutes.
Remove kuih seri muka from the steamer and allow to cool completely before cutting into rectangles or diamond shapes.

Category: Pork

Area: Irish

Ingredients:

• 800g Floury Potatoes
• 50g Butter
• 3 chopped Garlic Clove
• 1 chopped Cabbage
• 8 Spring Onions
• 100ml Double Cream
• 2 tbs Mustard
• 180g Ham
• 4 Eggs

Instructions:

STEP 1
Peel and cut the potatoes into even, medium-sized chunks. Put in a large pan filled with cold salted water, bring to the boil and cook for 10-15 mins until a knife can be inserted into the potatoes easily.

STEP 2
Meanwhile, melt the butter in a large sauté pan over a medium heat. Add the garlic, cabbage, spring onions and some seasoning. Stir occasionally until the cabbage is wilted but still retains a little bite, then set aside.

STEP 3
Drain the potatoes, leave to steam-dry for a couple of mins, then mash with the cream, mustard and seasoning in the same saucepan. Stir in the cabbage and ham hock. Keep warm over a low heat.

STEP 4
Reheat the pan you used to cook the cabbage (no need to wash first), add a splash of oil, crack in the eggs and fry to your liking. To serve, divide the colcannon between bowls and top each with a fried egg.