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Category: Beef

Area: British

Ingredients:

• 900g Beef
• 3 tbs Olive Oil
• 3 Shallots
• 2 cloves minced Garlic
• 125g Bacon
• 1 tbs chopped Thyme
• 2 Bay Leaf
• 330ml Stout
• 400ml Beef Stock
• 2 tbs Corn Flour
• 8 Oysters
• 400g Plain Flour
• pinch Salt
• 250g Butter
• To Glaze Eggs

Instructions:

Season the beef cubes with salt and black pepper. Heat a tablespoon of oil in the frying pan and fry the meat over a high heat. Do this in three batches so that you don’t overcrowd the pan, transferring the meat to a large flameproof casserole dish once it is browned all over. Add extra oil if the pan seems dry.
In the same pan, add another tablespoon of oil and cook the shallots for 4-5 minutes, then add the garlic and fry for 30 seconds. Add the bacon and fry until slightly browned. Transfer the onion and bacon mixture to the casserole dish and add the herbs.
Preheat the oven to 180C/350F/Gas 4.
Pour the stout into the frying pan and bring to the boil, stirring to lift any stuck-on browned bits from the bottom of the pan. Pour the stout over the beef in the casserole dish and add the stock. Cover the casserole and place it in the oven for 1½-2 hours, or until the beef is tender and the sauce is reduced.
Skim off any surface fat, taste and add salt and pepper if necessary, then stir in the cornflour paste. Put the casserole dish on the hob – don’t forget that it will be hot – and simmer for 1-2 minutes, stirring, until thickened. Leave to cool.
Increase the oven to 200C/400F/Gas 6. To make the pastry, put the flour and salt in a very large bowl. Grate the butter and stir it into the flour in three batches. Gradually add 325ml/11fl oz cold water – you may not need it all – and stir with a round-bladed knife until the mixture just comes together. Knead the pastry lightly into a ball on a lightly floured surface and set aside 250g/9oz for the pie lid.
Roll the rest of the pastry out until about 2cm/¾in larger than the dish you’re using. Line the dish with the pastry then pile in the filling, tucking the oysters in as well. Brush the edge of the pastry with beaten egg.
Roll the remaining pastry until slightly larger than your dish and gently lift over the filling, pressing the edges firmly to seal, then trim with a sharp knife. Brush with beaten egg to glaze. Put the dish on a baking tray and bake for 25-30 minutes, or until the pastry is golden-brown and the filling is bubbling.

Category: Chicken

Area: Greek

Ingredients:

• 225g Quinoa
• 25g Butter
• 1 chopped Red Chilli
• 1 clove finely chopped Garlic
• 400g Chicken Breast
• 2 tbs Olive Oil
• Handful Black Olives
• 1 chopped Red Onions
• 100g Feta
• Chopped Mint
• Juice of 1/2 Lemon

Instructions:

Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.

Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.

Next, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.

Category: Miscellaneous

Area: French

Ingredients:

• 50g Butter
• 25g Parmesan
• 300ml Milk
• 2 Bay Leaves
• 5 tbs Plain Flour
• ½ tsp English Mustard
• Pod of Cayenne Pepper
• 140g Gruyère
• 3 Eggs
• 8 slices Goats Cheese
• 150ml Double Cream
• to serve Spinach

Instructions:

Heat oven to 200C/180C fan/ gas 6 and butter 4 small (about 200ml) ramekins. Sprinkle the Parmesan into the ramekins, turning until all sides are covered. Place the milk and bay leaves in a large saucepan over a gentle heat and bring to the boil. Turn off the heat and leave to infuse for 15 mins.
Discard the bay leaves, add the butter and flour, and return to a low heat. Very gently simmer, stirring continuously with a balloon whisk, for about 6 mins until you get a smooth, thick white sauce. Make sure that you get right into the corners of the pan to stop the sauce from catching or becoming lumpy.
Once thickened, transfer the sauce to a large bowl and stir in the mustard powder, cayenne pepper, Gruyère and egg yolks until fully combined.
In a spotlessly clean bowl and with a clean whisk, beat the egg whites just until peaks begin to form.
Carefully fold the egg whites into the cheese sauce in three stages making sure you fold, rather than stir, to keep the egg whites light and airy. Fill the prepared ramekins with the soufflé mix.
Top each soufflé with a slice of goat’s cheese, then place on a baking tray. Bake for 20-25 mins or until springy and well risen but cooked through.
Leave to cool, then run a knife around the edge of each dish and remove the soufflés. If preparing in advance, place soufflés upside down (for neat presentation), on a tray. Cover tray in cling film. Chill for a few days or freeze for up to 1 month.
When ready to re-bake, heat oven to 200C/180C fan/gas 6. Place the upside-down soufflés in a shallow baking dish, top with the remaining goat’s cheese slices and pour over the cream (this stops them from drying out when baked for the second time). Cook for 8-10 mins until golden. Serve immediately alongside some simply dressed salad.

Category: Chicken

Area: Portuguese

Ingredients:

• 1.5kg Chicken
• 3 chopped Red Chilli
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tsp Dried Oregano
• 1 tsp Coriander
• 1 tsp Paprika
• 2 tbs Red Wine Vinegar
• 2 tbs Oil
• 1 sliced Red Onions
• 2 Carrots
• 1 Beetroot
• 4 leaves Cabbage
• 2 tbs Mayonnaise
• 2 tbs Greek Yogurt
• 2 tbs Red Wine Vinegar
• 1 tsp Cumin Seeds

Instructions:

STEP 1

Whizz together all of the marinade ingredients in a small food processor. Rub the marinade onto the chicken and leave for 1 hour at room temperature.

STEP 2

Heat the oven to 190C/fan 170C/gas 5. Put the chicken in a roasting tray and cook for 1 hour 20 minutes. Rest under loose foil for 20 minutes. While the chicken is resting, mix together the slaw ingredients and season. Serve the chicken with slaw, fries and condiments.

Category: Seafood

Area: Japanese

Ingredients:

• 300ml Sushi Rice
• 100ml Rice wine
• 2 tbs Caster Sugar
• 3 tbs Mayonnaise
• 1 tbs Rice wine
• 1 tbs Soy Sauce
• 1 Cucumber

Instructions:

STEP 1
TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.

STEP 2
Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.

STEP 3
Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings – here we’ve used tuna and cucumber.

STEP 4
Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.

STEP 5
Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.

STEP 6
Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.

STEP 7
TO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.

STEP 8
Cover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.

STEP 9
Tip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film.

STEP 10
TO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.

STEP 11
Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.

Category: Side

Area: French

Ingredients:

• 450g Tiger Prawns
• 4 tbs Olive Oil
• 1 large Onion
• 1 large Fennel
• 2 chopped Carrots
• 150ml Dry White Wine
• 1 tbs Brandy
• 400g Chopped Tomatoes
• 1L Fish Stock
• 2 pinches Paprika
• 150ml Double Cream
• 8 Prawns

Instructions:

Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins. Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften. Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 30 mins. Meanwhile, chop the prawns.
Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl. Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture.
Tip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth. You can make and chill this a day ahead or freeze it for 1 month. Thaw ovenight in the fridge. To serve, gently reheat in a pan with the cream. If garnishing, cook the 8 prawns in a little butter. Spoon into small bowls and top with the prawns and snipped fennel fronds.

Category: Beef

Area: Polish

Ingredients:

• 1 cup Flour
• 1/4 tsp Salt
• 1 Yolk Egg
• 1 Egg
• 5 tbs Butter
• 6 tblsp Butter
• 1/3 cup Onion
• 1/2 cup Swede
• 1/2 lb Beef Brisket
• 2 Beaten Eggs
• 1 tsp Salt
• 1/4 tsp Pepper

Instructions:

Sift flour and salt into a large mixing bowl.
Use a spoon to push the egg yolk through a fine sieve into the flour.
Add the raw egg and mix well.
Beat in butter 1 tablespoon at a time.
Place dough on a floured surface and knead until smooth and elastic, then wrap in waxed paper and refrigerate until firm (at least 30 minutes).
In a heavy skillet, melt 2 tablespoons butter over medium heat; saute the onion and rutabaga until the onion is soft and transparent (5 minutes).
Put the onions, rutabaga, and beef through a meat grinder twice if you have one, if not just chop them up as fine as possible.
Melt the remaining 4 tablespoons butter over medium heat, and add the meat mixture.
Cook over low heat, stirring occasionally, until all of the liquid has evaporated and the mixture is thick enough to hold its shape.
Remove from heat and let cool, then stir in 1 egg, and season with salt and pepper.
Preheat oven to 350°F.
On a lightly floured surface, roll the dough out into a 13×8" rectangle (1/8" thick).
Spoon the filling down the center of the rectangle lengthwise, leaving about an inch of space on each end.
Lightly brush the long sides with cold water, then fold one of the long sides over the filling and the other side over the top of that.
Brush the short ends with cold water and fold them over the top, enclosing the filling.
Place pastry seam side down on a baking sheet and brush the top evenly with the remaining scrambled egg.
Bake in preheated oven until rich golden brown (30 minutes).
Slice pastry diagonally into 1.5" long pieces and serve as an appetizer or with soup.

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: Seafood

Area: French

Ingredients:

• 450g Potatoes
• 2 tblsp Olive Oil
• 4 Eggs
• 1 tbls Red Wine Vinegar
• 2 tblsp Capers
• 50g Sunflower Oil
• ½ Red Onions
• 100g Spinach
• 400g Tuna

Instructions:

Heat oven to 200C/fan 180C/gas 6. Toss the potatoes with 2 tsp oil and some seasoning. Tip onto a large baking tray, then roast for 20 mins, stirring halfway, until crisp, golden and cooked through.
Meanwhile, put eggs in a small pan of water, bring to the boil, then simmer for 8-10 mins, depending on how you like them cooked. Plunge into a bowl of cold water to cool for a few mins. Peel away the shells, then cut into halves.
In a large salad bowl, whisk together the remaining oil, red wine vinegar, capers and chopped tomatoes. Season, tip in the onion, spinach, tuna and potatoes, then gently toss together. Top with the eggs, then serve straight away.

Category: Dessert

Area: British

Ingredients:

• 250g Butter
• 350g Plain Flour
• Juice of 1/2 Lemon
• 25g Butter
• 200g Currants
• 50g Mixed Peel
• 100g Muscovado Sugar
• 1 tsp Cinnamon
• 1 tsp Ginger
• 1 tsp Allspice
• Zest of 1 Lemon
• 1 beaten Eggs
• spinkling Sugar

Instructions:

To make the pastry, dice the butter and put it in the freezer to go really hard. Tip flour into the bowl of a food processor with half the butter and pulse to the texture of breadcrumbs. Pour in the lemon juice and 100ml iced water, and pulse to a dough. Tip in the rest of the butter and pulse a few times until the dough is heavily flecked with butter. It is important that you don’t overdo this as the flecks of butter are what makes the pastry flaky.
On a floured surface roll the pastry out to a neat rectangle about 20 x 30cm. Fold the two ends of the pastry into the middle (See picture 1), then fold in half (pic 2). Roll the pastry out again and refold the same way 3 more times resting the pastry for at least 15 mins each time between roll and fold, then leave to rest in the fridge for at least 30 mins before using.
To make the filling, melt the butter in a large saucepan. Take it off the heat and stir in all the other ingredients until completely mixed, then set aside.
To make the cakes, roll the pastry out until it’s just a little thicker than a £1 coin and cut out 8 rounds about 12cm across. Re-roll the trimming if needed. Place a good heaped tablespoon of mixture in the middle of each round, brush the edges of the rounds with water, then gather the pastry around the filling and squeeze it together (pic 3). Flip them over so the smooth top is upwards and pat them into a smooth round. Flatten each round with a rolling pin to an oval until the fruit just starts to poke through, then place on a baking tray. Cut 2 little slits in each Eccles cakes, brush generously with egg white and sprinkle with the sugar (pic 4).
Heat the oven to 220C/200C fan/gas 8. Bake the Eccles cakes for 15-20 mins until just past golden brown and sticky. Leave to cool on a rack and enjoy while still warm or cold with a cup of tea. If you prefer, Eccles cakes also go really well served with a wedge of hard, tangy British cheese such as Lancashire or cheddar.