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Category: Chicken

Area: British

Ingredients:

• 50g Butter
• 1 chopped Onion
• 100g Mushrooms
• 40g Plain Flour
• 1 Chicken Stock Cube
• pinch Nutmeg
• pinch Mustard Powder
• 250g Chicken
• 2 Handfuls Sweetcorn
• 2 large Potatoes
• 1 knob Butter

Instructions:

Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.

Once the onion and mushrooms are almost cooked, stir in the flour – this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins – this will cook the flour and stop the sauce from having a floury taste.

Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you’ve used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.

Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.

Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.

Category: Pasta

Area: Italian

Ingredients:

• 227g Clotted Cream
• 25g Butter
• 1 tsp Corn Flour
• 100g Parmesan Cheese
• Grated Nutmeg
• 250g Fettuccine
• Chopped Parsley

Instructions:

In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer. Turn off the heat and keep warm.
Meanwhile, put the cheese and nutmeg in a small bowl and add a good grinding of black pepper, then stir everything together (don’t add any salt at this stage).
Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins). When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly.
Add the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula. When combined, splash in 3 tbsp of the cooking water. At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy. Check the seasoning before transferring to heated bowls. Sprinkle over some chives or parsley, then serve immediately.

Category: Vegetarian

Area: Ukrainian

Ingredients:

• 3 Beetroot
• 4 tbs Olive Oil
• 1 Chicken Stock Cube
• 6 cups Water
• 3 Potatoes
• 1 can Cannellini Beans
• Garnish Dill

Instructions:

Chop the beetroot, add water and stock cube and cook for 15mins. Add the other ingredients and boil until soft. Finally add the beans and cook for 5mins. Serve in the soup pot.

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: Vegetarian

Area: British

Ingredients:

• 400g Roasted Vegetables
• 1 can Kidney Beans
• 1 can Chopped Tomatoes
• 1 Packet Mixed Grain

Instructions:

Heat oven to 200C/180C fan/ gas 6. Cook the vegetables in a casserole dish for 15 mins. Tip in the beans and tomatoes, season, and cook for another 10-15 mins until piping hot. Heat the pouch in the microwave on High for 1 min and serve with the chilli.

Category: Seafood

Area: Italian

Ingredients:

• 200 g mozzarella balls
• 250 g baby plum tomatoes
• 1 bunch fresh basil
• 350 g farfalle
• 3 tablespoons extra virgin olive oil
• 40 g Green Olives
• 200 g tuna
• to taste salt
• to taste pepper

Instructions:

Bring a large saucepan of salted water to the boil
Add the pasta, stir once and cook for about 10 minutes or as directed on the packet.
Meanwhile, wash the tomatoes and cut into quarters. Slice the olives. Wash the basil.
Put the tomatoes into a salad bowl and tear the basil leaves over them. Add a tablespoon of olive oil and mix.
When the pasta is ready, drain into a colander and run cold water over it to cool it quickly.
Toss the pasta into the salad bowl with the tomatoes and basil.
Add the sliced olives, drained mozzarella balls, and chunks of tuna. Mix well and let the salad rest for at least half an hour to allow the flavours to mingle.
Sprinkle the pasta with a generous grind of black pepper and drizzle with the remaining olive oil just before serving.

Category: Seafood

Area: Portuguese

Ingredients:

• 1 bunch Spring Onions
• Dash Olive Oil
• 1 finely sliced Red Chilli
• 1 clove Garlic
• 350g Prawns
• 75g Feta
• 15g Butter
• 250g Plain Flour
• 1 Seperated Egg
• 1/2 tsp White Wine Vinegar

Instructions:

STEP 1

To make the dough, rub the butter into the flour and then add the egg white and half the yolk (keep the rest), vinegar, a pinch of salt and enough cold water to make a soft dough. Knead on a floured surface until smooth and then wrap and rest for 30 minutes.

STEP 2

Heat the oven to 180c/fan 160c/gas 4. Trim the green ends of the spring onions and then finely slice the rest. Heat a little oil in a pan and fry them gently until soft but not browned. Add the chilli and garlic, stir and then add the prawns and cook until they are opaque. Season well. Scoop out the prawns and bubble the juices until they thicken, then add back the prawns.

STEP 3

Divide the empanada dough into eight balls and roll out to thin circles on a floured surface. Put some filling on one half of the dough, sprinkle the feta on top and fold the other half over. Trim the edge and then fold and crimp the dough together so the empanada is tightly sealed, put it on an oiled baking sheet either on its side or sitting on its un-crimped edge like a cornish pasty. Repeat with the remaining dough and mixture. Mix the leftover egg yolk with a splash of water and brush the top of the empanadas.

STEP 4

Bake for 30 minutes or until golden and slightly crisp around the edges.

Category: Beef

Area: Croatian

Ingredients:

• 600g Potatoes
• 1 chopped Courgettes
• 1 chopped Carrots
• 1 chopped Green Pepper
• 1 small Aubergine
• 1 Large Chopped Onion
• 800g Lamb Shoulder
• 1 tbs Garlic Sauce
• 1 tbs Tomato Puree
• 80 ml Olive Oil
• Sprinking Thyme
• 250ml White Wine
• Pinch Pepper

Instructions:

Preheat oven to 200°C fan / 220°C / 425°F / Gas mark 7
If you have not bought diced lamb, cut your lamb shoulder or leg into large chunks and place to one side.
Chunks of chopped lamb of a red chopping board
Make oil marinade –
Mix 80ml of olive oil in a bowl with garlic puree, sundried tomato puree ,black pepper and salt.
olive oil, gia sundried tomato puree and gia garlic puree and black pepper mixed together in a silver bowl to make Croatian peka
Add potatoes and vegetables into a large lidded casserole dish.
Chopped up vegetables which consist of chopped up red onion, courgette, potatoes red peppers in a cast iron pan
Place diced lamb on top of the vegetables, pour the marinade and wine over the top.
Chunks of lamb covered in in a sundried tomato oil sauce which is on top of chopped red onion, aubergine, courgette and potatoes in a cast iron pan
Add the rosemary, thyme and sage, trying to keep the herbs on top.
So you can easily remove the herb stalks once cooked.
Chunks of lamb coated in a sundried tomato oil sauce and covered with thyme, rosemary and sage which is on top of chopped red onion, aubergine, courgette and potatoes in a cast iron pan
Place lid on the casserole dish and cook for 1hr 30 minute
If you do not have a lid cover very well with kitchen foil
Cast iron dish with lid on in the oven
Take the lid off, remove any thick herb stems. Stir in 2 tbsp of olive oil.
Cook for a further 20-30 mins.
Cooked Croatian Lamb Peka in a cast iron pan in the oven
Serve with fresh homemade bread to dip into the juices.

Category: Seafood

Area: Chinese

Ingredients:

• 1/2 bag Rice Stick Noodles
• 8 oz Prawns
• 1/2 Egg
• pinch Pepper
• 2 tsp Sesame Seed Oil
• 2 tbs Cornstarch
• 4 tbs Oil
• 1 tsp Minced Garlic
• 1 tsp Ginger
• 1/2 cup Onion
• 1 cup Bean Sprouts
• 1/2 cup Spring Onions
• 1 tbs Cooking wine
• 1 tbs Oyster Sauce
• 1/2 tbs Sugar
• 1/2 tbs Vinegar
• 1 tbs Soy Sauce

Instructions:

STEP 1 – SOAK THE RICE NOODLES
Soak the rice noodles overnight untill they are soft
STEP 2 – BOIL THE RICE NOODLES
Boil the noodles for 10-15 minutes and then rinse with cold water to stop the cooking process of the noodles.
STEP 3 -MARINATING THE SHRIMP
In a bowl add the shrimp, egg, 1 pinch of white pepper, 1 Teaspoon of sesame seed oil, 1 Tablespoon corn starch and 1 tablespoon of oil
Mix together well
STEP 4 – STIR FRY
In a wok add 2 Tablespoons of oil, shrimp and stir fry them until it is golden brown
Set the shrimp aside
Add 1 Tablespoon of oil to the work and then add minced garlic, ginger and all of the vegetables.
Add the noodles to the wok
Next add sherry cooking wine, oyster sauce, sugar, vinegar, sesame seed oil, 1 pinch white pepper, and soy sauce
Add back in the shrimp
To thicken the sauce, whisk together 1 Tablespoon of corn starch and 2 Tablespoon of water in a bowl and slowly add to your stir-fry until it's the right thickness.

Category: Chicken

Area: Thai

Ingredients:

• 225g new Potatoes
• 100g green beans
• 1 tbsp sunflower oil
• 1 clove garlic
• 4 tsp Thai green curry paste
• 400ml coconut milk
• 2 tsp Thai fish sauce
• 1 tsp Sugar
• 450g boneless Chicken
• 2 fresh kaffir leaves lime
• handfull basil
• Boiled Rice

Instructions:

Put the potatoes in a pan of boiling water and cook for 5 minutes. Throw in the beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
In a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Next, pour in the coconut milk and let it come to a bubble.
Stir in the fish sauce and sugar, then the pieces of chicken. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add a lovely citrussy flavour by stirring in the shredded lime leaves (or lime zest). The basil leaves go in next, but only leave them briefly on the heat or they will quickly lose their brightness. Scatter with the lime garnish and serve immediately with boiled rice.