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Category: Beef

Area: Dutch

Ingredients:

• 100g Butter
• 150g Flour
• 700ml Beef Stock
• 30g Onion
• 1 tbs Parsley
• 400g Beef
• Pinch Salt
• Pinch Pepper
• Pinch Nutmeg
• 50g Flour
• 2 Beaten Eggs
• 50g Breadcrumbs

Instructions:

Melt the butter in a skillet or pan. When melted, add the flour little by little and stir into a thick paste. Slowly stir in the stock, making sure the roux absorbs the liquid. Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded meat. The mixture should thicken and turn into a heavy, thick sauce.

Pour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified.

Take a heaping tablespoon of the cold, thick sauce and quickly roll it into a small ball. Roll lightly through the flour, then the egg and finally the breadcrumbs. Make sure that the egg covers the whole surface of the bitterbal. When done, refrigerate the snacks while the oil in your fryer heats up to 190C (375F). Fry four bitterballen at a time, until golden.

Serve on a plate with a nice grainy or spicy mustard.

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: Side

Area: Canadian

Ingredients:

• 1kg Ham
• 200g (soaked overnight) Peas
• 2 chopped Onions
• 2 chopped Carrots
• 2 Bay Leaves
• 1 chopped Celery
• 300g Frozen Peas
• to serve Bread

Instructions:

Put the gammon in a very large pan with 2 litres water and bring to the boil. Remove from the heat and drain off the water – this helps to get rid of some of the saltiness. Recover with 2 litres cold water and bring to the boil again. Put everything but the frozen peas into the pan and bring to the boil. Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at. As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid. When the ham is tender enough to pull into shreds, it is ready.
Lift out the ham, peel off and discard the skin. While it is still hot (wear a clean pair of rubber gloves), shred the meat. Remove bay from the soup and stir in the frozen peas. Simmer for 1 min, then blend until smooth. Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead.
When you are ready to serve, mix the hot soup with most of the ham – gently reheat if made ahead. Serve in bowls with the remaining ham scattered on top, and eat with crusty bread and butter.

Category: Beef

Area: Irish

Ingredients:

• 3 Lbs Potatoes
• 3 Lbs Small Potatoes
• 1/2 cup Salted Butter
• 1 oz Mushrooms
• 3/4 cup Brown Lentils
• 6 cloves Garlic
• 1 tsp Kosher Salt
• 3 cups Onion
• 2 tbsp Tomato Puree
• Bay Leaves
• Olive Oil
• 2 cups Dry White Wine
• 8 cups Vegetable Stock
• 2 tbsp Cornstarch
• 2 tsp Soy Sauce
• 2 sprigs Rosemary
• Parsley
• Sage
• Chives

Instructions:

Add Ingredients:

12 cups chopped mixed vegetables
1 cup chopped fresh mushrooms
1 cup pearl onions

TOPPING:

Preheat oven to 450°. Bake potatoes on a foil-lined baking sheet until tender, about 45 minutes. Let cool slightly, then peel. Press potatoes through a ricer, food mill, or colander into a large bowl. Add butter; stir until well blended. Stir in milk. Season to taste with salt.

FILLING:

Soak dried porcini in 3 cups hot water; set aside. Combine lentils, 1 garlic clove, 1 tsp. salt, and 4 cups water in a medium saucepan. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–20 minutes. Drain lentils and discard garlic.

Heat 3 Tbsp. oil in a large heavy pot over medium heat. Add onions and cook, stirring occasionally, until soft, about 12 minutes. Add chopped garlic and cook for 1 minute. Stir in tomato paste. Cook, stirring constantly, until tomato paste is caramelized, 2–3 minutes.

Add bay leaves and wine; stir, scraping up any browned bits. Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes. Stir in broth and cook, stirring occasionally, until reduced by half, about 45 minutes.

Strain mixture into a large saucepan and bring to a boil; discard solids in strainer. Stir cornstarch and 2 Tbsp. water in a small bowl to dissolve. Add cornstarch mixture; simmer until thickened, about 5 minutes. Whisk in miso. Season sauce with salt and pepper. Set aside.

Preheat oven to 450°. Toss vegetables and pearl onions with remaining 2 Tbsp. oil, 5 garlic cloves, and rosemary sprigs in a large bowl; season with salt and pepper. Divide between 2 rimmed baking sheets. Roast, stirring once, until tender, 20–25 minutes. Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce. Discard rosemary. DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.
Arrange lentils in an even layer in a 3-qt. baking dish; set dish on a foil-lined rimmed baking sheet. Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils. Pour sauce over vegetables. Spoon potato mixture evenly over.

Bake until browned and bubbly, about 30 minutes. Let stand for 15 minutes before serving.

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: Vegetarian

Area: Egyptian

Ingredients:

• 3 cups Broad Beans
• 6 Spring Onions
• 4 Garlic Clove
• 1/4 cup Parsley
• 2 tsp Cumin
• 1 tsp Baking Powder
• 1/2 tsp Cayenne Pepper
• Spinkling Flour
• As required Vegetable Oil

Instructions:

oak the beans in water to cover overnight.Drain. If skinless beans are unavailable, rub to loosen the skins, then discard the skins. Pat the beans dry with a towel.
Grind the beans in a food mill or meat grinder.If neither appliance is available, process them in a food processor but only until the beans form a paste. (If blended too smoothly, the batter tends to fall apart during cooking.) Add the scallions, garlic, cilantro, cumin, baking powder, cayenne, salt, pepper, and coriander, if using. Refrigerate for at least 30 minutes.
Shape the bean mixture into 1-inch balls.Flatten slightly and coat with flour.
Heat at least 1½-inches of oil over medium heat to 365 degrees.
Fry the patties in batches, turning once, until golden brown on all sides, about 5 minutes.Remove with a wire mesh skimmer or slotted spoon. Serve as part of a meze or in pita bread with tomato-cucumber salad and tahina sauce.

Category: Dessert

Area: British

Ingredients:

• 250g Self-raising Flour
• pinch Salt
• 125g Suet
• 175g Currants
• 80g Caster Sugar
• Zest of 1 Lemon
• Zest of 1 Orange
• 150ml Milk
• to serve Custard

Instructions:

Put the flour and salt in a bowl. Add the suet, currants, sugar, lemon and orange zest.
Pour in 150ml milk and mix to a firm but moist dough, adding the extra milk if necessary.
Shape into a fat roll about 20cm long. Place on a large rectangle of baking parchment. Wrap loosely to allow for the pudding to rise and tie the ends with string like a Christmas cracker.
Place a steamer over a large pan of boiling water, add the pudding to the steamer, cover and steam for 1 1/2 hours. Top up the pan with water from time to time.
Remove from the steamer and allow to cool slightly before unwrapping. Serve sliced with custard.

Category: Vegetarian

Area: Moroccan

Ingredients:

• 650g/1lb 8 oz Small Potatoes
• 1 tsp Harissa Spice
• 2 tsp olive oil
• juice of half Lemon
• 4 Spring onions
• 150g/6oz Rocket
• 80g/3oz Feta
• 20 chopped Mint
• 2 tablespoons Pine nuts
• Pinch Salt
• Pinch Pepper

Instructions:

Cook potatoes – place potatoes in a pot of cold water, and bring to the boil. Boil 20 minutes, or until potatoes are tender. You know they are cooked when you can stick a knife in them and the knife goes straight through.
Combine harissa spice, olive oil, salt and pepper and lemon juice in a small bowl and whisk until combined.
Once potatoes are cooked, drain water and roughly chop potatoes in half.
Add harissa mix and spring onions/green onions to potatoes and stir.
In a large salad bowl, lay out arugula/rocket.
Top with potato mix and toss.
Add fetta, mint and sprinkle over pine nuts.
Adjust salt and pepper to taste.

Category: Miscellaneous

Area: Italian

Ingredients:

• 4 meaty shanks Veal
• ½ cup Flour
• 2 tablespoons Olive Oil
• 3 tablespoons Butter
• 1 medium chopped into ½-inch pieces Onion
• 1 chopped into ½-inch pieces Carrot
• 1 chopped into ½-inch pieces Celery
• 1 bulb chopped into ½-inch pieces Fennel
• 3 cloves Garlic
• 2 strips Orange Zest
• 1 ½ teaspoons Marjoram
• 1 Bay Leaf
• 1 cup Dry White Wine
• ½ cup Chicken Stock
• 1 cup chopped with juice Tomatoes
• 2 tablespoons chopped Parsley
• 1 teaspoon minced Garlic
• 1 teaspoon grated Lemon Zest

Instructions:

Heat the oven to 300 degrees.
Dredging the shanks: pour the flour into a shallow dish (a pie plate works nicely). Season the veal shanks on all sides with salt and pepper. One at a time, roll the shanks around in the flour coat, and shake and pat the shank to remove any excuses flour. Discard the remaining flour.
Browning the shanks: put the oil and 1 tablespoon of the butter in a wide Dutch oven or heavy braising pot (6 to 7 quart) and heat over medium-high heat. When the butter has melted and the oil is shimmering, lower the shanks into the pot, flat side down; if the shanks won’t fit without touching one another, do this in batches. Brown the shanks, turning once with tongs, until both flat sides are well caramelized, about 5 minutes per side. If the butter-oil mixture starts to burn, lower the heat just a bit. Transfer the shanks to a large platter or tray and set aside.
The aromatics: pour off and discard the fat from the pot. Wipe out any burnt bits with a damp paper towel, being careful not to remove any delicious little caramelized bits. Ad the remaining 2 tablespoons butter to the pot and melt it over medium heat. When the butter has stopped foaming, add the onion, carrot, celery, and fennel. Season with salt and pepper, stir, and cook the vegetables until they begin to soften but do not brown, about 6 minutes. Stir in the garlic, orange zest, marjoram, and bay leaf, and stew for another minute or two.
The braising liquid: add the wine, increase the heat to high, and bring to a boil. Boil, stirring occasionally, to reduce the wine by about half, 5 minutes. Add the stock and tomatoes, with their juice, and boil again to reduce the liquid to about 1 cup total, about 10 minutes.
The braise: Place the shanks in the pot so that they are sitting with the exposed bone facing up, and pour over any juices that accumulated as they sat. Cover with parchment paper, pressing down so the parchment nearly touches the veal and the edges hang over the sides of the pot by about an inch. Cover tightly with the lid, and slide into the lower part of the oven to braise at a gentle simmer. Check the pot after the first 15 minutes, and if the liquid is simmering too aggressively, lower the oven heat by 10 or 15 degrees. Continue braising, turning the shanks and spooning some pan juices over the top after the first 40 minutes, until the meat is completely tender and pulling away from the bone, about 2 hours.
The gremolata: While the shanks are braising, stir together the garlic, parsley, and lemon zest in a small bowl. Cover with plastic wrap and set aside in a cool place (or the refrigerator, if your kitchen is very warm.)
The finish: When the veal is fork-tender and falling away from the bone, remove the lid and sprinkle over half of the gremolata. Return the veal to the oven, uncovered, for another 15 minutes to caramelize it some.
Using a slotted spatula or spoon, carefully lift the shanks from the braising liquid, doing your best to keep them intact. The shanks will be very tender and threatening to fall into pieces, and the marrow will be wobbly inside the bones, so this can be a bit tricky. But if they do break apart, don’t worry, the flavor won’t suffer at all. Arrange the shanks on a serving platter or other large plate, without stacking, and cover with foil to keep warm.
Finishing the sauce: Set the braising pot on top of the stove and evaluate the sauce: if there is a visible layer of fat floating on the surface, use a large spoon to skim it off and discard it. Taste the sauce for concentration of flavor. If it tastes a bit weak or flat, bring it to a boil over high heat, and boil to reduce the volume and intensify the flavor for 5 to 10 minutes. Taste again for salt and pepper. If the sauce wants more zip, stir in a teaspoon or two of the remaining gremolata.
Portioning the veal shanks: if the shanks are reasonably sized, serve one per person. If the shanks are gargantuan or you’re dealing with modest appetites, pull apart the larger shanks, separating them at their natural seams, and serve smaller amounts. Be sure to give the marrow bones to whomever prizes them most.
Serving: Arrange the veal shanks on warm dinner plates accompanied by the risotto, if serving. Just before carrying the plates to the table, sprinkle on the remaining gremolata and then spoon over a generous amount of sauce – the contact with the hot liquid will aromatize the gremolata and perk up everyone’s appetite with the whiff of garlic and lemon.

Category: Side

Area: Turkish

Ingredients:

• 1 cup Lentils
• 1 large Onion
• 1 large Carrots
• 1 tbs Tomato Puree
• 2 tsp Cumin
• 1 tsp Paprika
• 1/2 tsp Mint
• 1/2 tsp Thyme
• 1/4 tsp Black Pepper
• 1/4 tsp Red Pepper Flakes
• 4 cups Vegetable Stock
• 1 cup Water
• Pinch Sea Salt

Instructions:

Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside. Fair warning, this will probably turn your lentils into a solid block that you’ll have to break up later
In a large pot over medium-high heat, sauté the olive oil and the onion with a pinch of salt for about 3 minutes, then add the carrots and cook for another 3 minutes.
Add the tomato paste and stir it around for around 1 minute. Now add the cumin, paprika, mint, thyme, black pepper, and red pepper as quickly as you can and stir for 10 seconds to bloom the spices. Congratulate yourself on how amazing your house now smells.
Immediately add the lentils, water, broth, and salt. Bring the soup to a (gentle) boil.
After it has come to a boil, reduce heat to medium-low, cover the pot halfway, and cook for 15-20 minutes or until the lentils have fallen apart and the carrots are completely cooked.
After the soup has cooked and the lentils are tender, blend the soup either in a blender or simply use a hand blender to reach the consistency you desire. Taste for seasoning and add more salt if necessary.
Serve with crushed-up crackers, torn up bread, or something else to add some extra thickness. You could also use a traditional thickener (like cornstarch or flour), but I prefer to add crackers for some texture and saltiness. Makes great leftovers, stays good in the fridge for about a week.