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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: 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: Canadian

Ingredients:

• ½ cup Butter
• 1 cup Sugar
• 2 Eggs
• 1 tsp Vanilla Extract
• 2 cups Flour
• 1 tsp Baking Powder
• 1 1/4 cup Milk
• 1 1/2 cup Maple Syrup
• 1 1/2 cup Brown Sugar
• 1 1/2 cup Single Cream
• 1/3 cup Butter

Instructions:

In a large bowl, with an electric mixer, mix the butter and sugar till the mix is light.
Add eggs and vanilla and mix.
In another bowl, mix flour and baking powder.
Alternate flour mix and milk to the butter mix.
Pour into a 13 inch by 9 inch greased pan.
MAPLE SAUCE.
In a large casserole, bring to boil the syrup, brown sugar, cream and butter and constantly stir.
Reduce heat and and gently cook 2 minutes or till sauce has reduced a little bit.
Pour sauce gently over cake.
Bake at 325°f (160°c) about 35 minutes or till cake is light brown and when toothpick inserted comes out clean.

Category: Chicken

Area: Indian

Ingredients:

• 1 large Red Chilli
• 0.5 Ginger
• 1 large Garlic
• Bunch Coriander
• 1 tbsp Sunflower Oil
• 4 Chicken Breasts
• 5 tblsp Peanut Butter
• 150ml Chicken Stock
• 200g Greek Yogurt

Instructions:

Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed.
Heat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato.

Category: Beef

Area: Greek

Ingredients:

• 500g Beef
• 1 large Aubergine
• 150g Greek Yogurt
• 1 beaten Egg
• 3 tbs Parmesan
• 400g Tomato
• 4 tbs Tomato Puree
• 350g Potatoes

Instructions:

Heat the grill to high. Brown the beef in a deep ovenproof frying pan over a high heat for 5 mins. Meanwhile, prick the aubergine with a fork, then microwave on High for 3-5 mins until soft. Mix the yogurt, egg and parmesan together, then add a little seasoning.

Stir the tomatoes, purée and potatoes in with the beef with some seasoning and heat through. Smooth the surface of the beef mixture with the back of a spoon, then slice the cooked aubergine and arrange on top. Pour the yogurt mixture over the aubergines, smooth out evenly, then grill until the topping has set and turned golden.

Category: Miscellaneous

Area: French

Ingredients:

• 3 tablespoons Olive Oil
• 1 Onion
• 2 cloves Garlic
• 1 Carrots
• 2 1/4 cups French Lentils
• 1 teaspoon Thyme
• 3 Bay Leaf
• 1 tablespoon Salt
• 2 sticks Celery

Instructions:

Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.
For a fuller taste, use some chicken stock and reduce the water by the same amount.

Category: Miscellaneous

Area: Canadian

Ingredients:

• Dash Vegetable Oil
• 1 Can Beef Gravy
• 5 thin cut Potatoes
• 2 cups Cheese Curds

Instructions:

Heat oil in a deep fryer or deep heavy skillet to 365°F (185°C).
Warm gravy in saucepan or microwave.
Place the fries into the hot oil, and cook until light brown, about 5 minutes.
Remove to a paper towel lined plate to drain.
Place the fries on a serving platter, and sprinkle the cheese over them.
Ladle gravy over the fries and cheese, and serve immediately.

Category: Pork

Area: Canadian

Ingredients:

• 1 medium Potatoes
• 1 tsp Sunflower Oil
• 500g Minced Pork
• 1 finely chopped Onion
• 1 finely chopped Garlic Clove
• ¼ tsp Cinnamon
• ¼ tsp Allspice
• ¼ tsp Nutmeg
• 100ml Vegetable Stock
• 400g Shortcrust Pastry
• To Glaze Egg

Instructions:

Heat oven to 200C/180C fan/gas 6. Boil the potato until tender, drain and mash, then leave to cool. Heat the oil in a non-stick pan, add the mince and onion and quickly fry until browned. Add the garlic, spices, stock, plenty of pepper and a little salt and mix well. Remove from the heat, stir into the potato and leave to cool.
Roll out half the pastry and line the base of a 20-23cm pie plate or flan tin. Fill with the pork mixture and brush the edges of the pastry with water. Roll out the remaining dough and cover the pie. Press the edges of the pastry to seal, trimming off the excess. Prick the top of the pastry case to allow steam to escape and glaze the top with the beaten egg.
Bake for 30 mins until the pastry is crisp and golden. Serve cut into wedges with a crisp green salad. Leftovers are good cold for lunch the next day, served with a selection of pickles.

Category: Pork

Area: Irish

Ingredients:

• Knob Butter
• 2 Pork Chops
• 4 Bacon
• 2 Potatoes
• 1 Carrots
• 1/2 Swede
• 1/2 Cabbage
• 1 Bay Leaf
• 100ml Cider
• 100g Chicken Stock

Instructions:

STEP 1
Heat the butter in a casserole dish until sizzling, then fry the pork for 2-3 mins on each side until browned. Remove from the pan.

STEP 2
Tip the bacon, carrot, potatoes and swede into the pan, then gently fry until slightly coloured. Stir in the cabbage, sit the chops back on top, add the bay leaf, then pour over the cider and stock. Cover the pan, then leave everything to gently simmer for 20 mins until the pork is cooked through and the vegetables are tender.

STEP 3
Serve at the table spooned straight from the dish.

Category: Pork

Area: Polish

Ingredients:

• 2 sliced Bacon
• 1 lb Kielbasa
• 1 lb Pork
• 1/4 cup Flour
• 3 chopped Garlic
• 1 Diced Onion
• 1 1/2 cup Mushrooms
• 4 cups Cabbage
• 1 Jar Sauerkraut
• 1/4 cup Red Wine
• 1 Bay Leaf
• 1 tsp Basil
• 1 tsp Marjoram
• 1 tbs Paprika
• 1/8 teaspoon Caraway Seed
• 1 dash Hotsauce
• 5 Cups Beef Stock
• 2 tbs Tomato Puree
• 1 cup Diced Tomatoes
• 1 dash Worcestershire Sauce

Instructions:

Preheat the oven to 350 degrees F (175 degrees C).

Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.

Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.

Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.

Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.

Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.