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Category: Chicken

Area: Jamaican

Ingredients:

• 12 Chicken Thighs
• 1/2 Lime
• 1 bunch Spring Onions
• 1 tbs chopped Ginger
• 3 cloves Garlic
• 1/2 Onion
• 3 chopped Red Chilli
• 1/2 teaspoon Thyme
• Juice of 1 Lime
• 2 tbs Soy Sauce
• 2 tbs Vegetable Oil
• 3 tbs Brown Sugar
• 1 tbs Allspice
• 200g Basmati Rice
• 400g Coconut Milk
• 1 bunch Spring Onions
• 2 sprigs Thyme
• 2 cloves chopped Garlic
• 1 tbs Allspice
• 800g Kidney Beans

Instructions:

To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.

Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.

Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.

If you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins. To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the lime halves and cook for 45 mins until tender and cooked through.

While the chicken is cooking, prepare the rice & peas. Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.

Add the beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.

Category: Pasta

Area: Italian

Ingredients:

• 1 lb Fettuccine
• 1/2 cup Heavy Cream
• 1/2 cup Butter
• 1/2 cup Parmesan
• 2 tbsp Parsley
• Black Pepper

Instructions:

Cook pasta according to package instructions in a large pot of boiling water and salt. Add heavy cream and butter to a large skillet over medium heat until the cream bubbles and the butter melts. Whisk in parmesan and add seasoning (salt and black pepper). Let the sauce thicken slightly and then add the pasta and toss until coated in sauce. Garnish with parsley, and it's ready.

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: Beef

Area: Vietnamese

Ingredients:

• White Rice
• 1 Onion
• 1 Lime
• 3 Garlic Clove
• 1 Cucumber
• 3 oz Carrots
• 1 lb Ground Beef
• 2 oz Soy Sauce

Instructions:

Add'l ingredients: mayonnaise, siracha

1

Place rice in a fine-mesh sieve and rinse until water runs clear. Add to a small pot with 1 cup water (2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15 minutes. Keep covered off heat for at least 10 minutes or until ready to serve.

2

Meanwhile, wash and dry all produce. Peel and finely chop garlic. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Halve, peel, and medium dice onion. Trim, peel, and grate carrot.

3

In a medium bowl, combine cucumber, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. In a small bowl, combine mayonnaise, a pinch of garlic, a squeeze of lime juice, and as much sriracha as you’d like. Season with salt and pepper.

4

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring, until softened, 4-5 minutes. Add beef, remaining garlic, and 2 tsp sugar (4 tsp for 4 servings). Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-5 minutes. Stir in soy sauce. Turn off heat; taste and season with salt and pepper.

5

Fluff rice with a fork; stir in lime zest and 1 TBSP butter. Divide rice between bowls. Arrange beef, grated carrot, and pickled cucumber on top. Top with a squeeze of lime juice. Drizzle with sriracha mayo.

Category: Chicken

Area: Thai

Ingredients:

• 6oz/180g rice stick noodles
• 2 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 2 tsp soy sauce
• 2 tsp white vinegar
• 2 tsp sugar
• 2 tbsp water
• 2 tbsp peanut oil
• 2 cloves garlic
• 1 cup Chicken
• 1 Egg
• 4 cups Chinese broccoli

Instructions:

Mix Sauce in small bowl.
Mince garlic into wok with oil. Place over high heat, when hot, add chicken and Chinese broccoli stems, cook until chicken is light golden.
Push to the side of the wok, crack egg in and scramble. Don't worry if it sticks to the bottom of the wok – it will char and which adds authentic flavour.
Add noodles, Chinese broccoli leaves and sauce. Gently mix together until the noodles are stained dark and leaves are wilted. Serve immediately!

Category: Beef

Area: Croatian

Ingredients:

• 500g Beef
• 2 chopped Onions
• 2 chopped Carrots
• 2 cloves Garlic
• 2 Bay Leaf
• 200ml Red Wine
• 2 Litres Water
• 3 tbs Mustard
• 1tbsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Paprika
• 2 tbs Vegetable Oil

Instructions:

Clean the meat from the veins if there are some and cut it into smaller pieces, 3 × 3 cm. Marinate the meat in the mustard and spices and let it sit in the refrigerator for one hour
Heat one tablespoon of pork fat or vegetable oil in a pot and fry the meat on all sides until it gets browned. Once the meat is cooked, transfer it to a plate and add another tablespoon of fat to the pot
Cut the onions very fine, peel the carrots and shred it using a grater. Cook the onions and carrots over low heat for 15 minutes. You can salt the vegetables a little to make them soften faster
Once the vegetables have browned and become slightly mushy, add the meat and bay leaves and garlic. Pour over with wine and simmer for 10-15 minutes to allow the alcohol to evaporate. Now is the right time to add 2/3 the amount of liquid
Cover the pot and cook over low heat for an hour, stirring occasionally. After the first hour, pour over the rest of the water or stock and cook for another 30-45 minutes
Allow the stew to cool slightly and serve it with a sprinkle of chopped parsley and few slices of fresh hot pepper if you like to spice it up a bit
Slice ​​some fresh bread, season the salad and simply enjoying these wonderful flavors

Category: Breakfast

Area: Canadian

Ingredients:

• 3 Medium Potatoes
• 1 tbs Olive Oil
• 2 strips Bacon
• Minced Garlic Clove
• 1 tbs Maple Syrup
• Garnish Parsley
• Pinch Salt
• Pinch Pepper
• To taste Allspice

Instructions:

Before you do anything, freeze your bacon slices that way when you're ready to prep, it'll be so much easier to chop!
Wash the potatoes and cut medium dice into square pieces. To prevent any browning, place the already cut potatoes in a bowl filled with water.
In the meantime, heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Tilt the skillet so the oil spreads evenly.
Once the oil is hot, drain the potatoes and add to the skillet. Season with salt, pepper, and Old Bay as needed.
Cook for 10 minutes, stirring the potatoes often, until brown. If needed, add a tablespoon more of oil.
Chop up the bacon and add to the potatoes. The bacon will start to render and the fat will begin to further cook the potatoes. Toss it up a bit! The bacon will take 5-6 minutes to crisp.
Once the bacon is cooked, reduce the heat to medium-low, add the minced garlic and toss. Season once more. Add dried or fresh parsley. Control heat as needed.
Let the garlic cook until fragrant, about one minute.
Just before serving, drizzle over the maple syrup and toss. Let that cook another minute, giving the potatoes a caramelized effect.
Serve in a warm bowl with a sunny side up egg!

Category: Beef

Area: Canadian

Ingredients:

• 4 cups Potatoes
• 60ml Butter
• ½ cup Milk
• 450g Minced Beef
• 1 finely chopped Onion
• 500ml Creamed Corn
• to taste Paprika
• to taste Parsley
• Dash Salt
• Dash Pepper

Instructions:

In a large pot of salted water, cook the potatoes until they are very tender. Drain.
With a masher, coarsely crush the potatoes with at least 30 ml (2 tablespoons) of butter. With an electric mixer, purée with the milk. Season with salt and pepper. Set aside.
With the rack in the middle position, preheat the oven to 190 °C (375 °F).
In a large skillet, brown the onion in the remaining butter. Add the meat and cook until golden brown. Season with salt and pepper. Remove from the heat.
Lightly press the meat at the bottom of a 20-cm (8-inch) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.
Bake for about 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.

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: Breakfast

Area: American

Ingredients:

• 4 Eggs
• 2 tbs White Wine Vinegar
• 2 English Muffins
• To serve Butter
• 8 slices Smoked Salmon
• 2 tsp Lemon Juice
• 2 tsp White Wine Vinegar
• 3 Yolkes Egg
• 125g Unsalted Butter

Instructions:

First make the Hollandaise sauce. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy. Place the bowl over a pan of simmering water and whisk until mixture thickens. Gradually add the butter, whisking constantly until thick – if it looks like it might be splitting, then whisk off the heat for a few mins. Season and keep warm.

To poach the eggs, bring a large pan of water to the boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide in the eggs one by one. Cook each for about 4 mins, then remove with a slotted spoon.

Lightly toast and butter the muffins, then put a couple of slices of salmon on each half. Top each with an egg, spoon over some Hollandaise and garnish with chopped chives.