Blog

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: Pork

Area: Chinese

Ingredients:

• 1/3 cup Mushrooms
• 1/3 cup Wood Ear Mushrooms
• 2/3 Cup Tofu
• 1/2 cup Pork
• 2-1/2 cups Chicken Stock
• 1/2 tsp Salt
• 1/4 tsp Sugar
• 1 tsp Sesame Seed Oil
• 1/4 tsp Pepper
• 1/2 tsp Hotsauce
• 1-½ cups Vinegar
• 1 tsp Soy Sauce
• 1 tbs Cornstarch
• 2 tbs Water
• 1/4 cup Spring Onions

Instructions:

STEP 1 – MAKING THE SOUP
In a wok add chicken broth and wait for it to boil.
Next add salt, sugar, sesame seed oil, white pepper, hot pepper sauce, vinegar and soy sauce and stir for few seconds.
Add Tofu, mushrooms, black wood ear mushrooms to the wok.
To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your soup until it's the right thickness.
Next add 1 egg slightly beaten with a knife or fork and add it to the soup and stir for 8 seconds
Serve the soup in a bowl and add the bbq pork and sliced green onions on top.

Category: Vegetarian

Area: French

Ingredients:

• 2 large Aubergine
• 4 Courgettes
• 2 Yellow Pepper
• 4 large Tomato
• 5 tbs Olive Oil
• Bunch Basil
• 1 medium Onion
• 3 finely chopped Garlic Clove
• 1 tsp Red Wine Vinegar
• 1 tsp Sugar

Instructions:

Cut the aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks. Cut off the courgettes ends, then across into 1.5cm slices. Peel the peppers from stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks.
Score a small cross on the base of each tomato, then put them into a heatproof bowl. Pour boiling water over the tomatoes, leave for 20 secs, then remove. Pour the water away, replace the tomatoes and cover with cold water. Leave to cool, then peel the skin away. Quarter the tomatoes, scrape away the seeds with a spoon, then roughly chop the flesh.
Set a sauté pan over medium heat and when hot, pour in 2 tbsp olive oil. Brown the aubergines for 5 mins on each side until the pieces are soft. Set them aside and fry the courgettes in another tbsp oil for 5 mins, until golden on both sides. Repeat with the peppers. Don’t overcook the vegetables at this stage, as they have some more cooking left in the next step.
Tear up the basil leaves and set aside. Cook the onion in the pan for 5 mins. Add the garlic and fry for a further min. Stir in the vinegar and sugar, then tip in the tomatoes and half the basil. Return the vegetables to the pan with some salt and pepper and cook for 5 mins. Serve with basil.

Category: Dessert

Area: Croatian

Ingredients:

• 450g Flour
• 55g Caster Sugar
• 2 parts Yeast
• 1/2 tsp Salt
• 6 oz Milk
• 2 Beaten Eggs
• 30g Butter
• 140g Walnuts
• 85g Butter
• 85g Brown Sugar
• 1 tsp Cinnamon
• To Glaze Milk
• To Glaze Icing Sugar

Instructions:

Mix all the ingredients for the dough together and knead well. Cover the dough and put to rise until doubled in size which should take about 2 hours. Knock back the dough and knead lightly.

Divide the dough into two equal pieces; roll each piece into an oblong about 12 inches by 8 inches. Mix the filling ingredients together and divide between the dough, spreading over each piece. Roll up the oblongs as tightly as possible to give two 12 inch sausages. Place these side by side, touching each other, on a greased baking sheet. Cover and leave to rise for about 40 minutes. Heat oven to 200ºC (425ºF). Bake for 30-35 minutes until well risen and golden brown. Bread should sound hollow when the base is tapped.

Remove from oven and brush the hot bread top with milk. Sift with a generous covering of icing sugar.

Category: Vegetarian

Area: Indian

Ingredients:

• 1 tbls Vegetable Oil
• 1 finely chopped Onion
• 2 cloves chopped Garlic
• 1 part Ginger
• 1 Packet Coriander
• 1 tsp Cumin
• 1 tsp Paprika
• 2 tsp Garam Masala
• 400g Chopped Tomatoes
• 400g Kidney Beans
• to serve Basmati Rice

Instructions:

Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.

Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.

Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.

Category: Seafood

Area: Malaysian

Ingredients:

• 2 cups Coconut Milk
• 2 cups Water
• 1/4 tsp Ginger Paste
• 1 Ginger
• 1 Bay Leaf
• 2 cups Rice
• 4 Eggs
• 1 Cucumber
• 1 cup Peanuts
• 4 oz Anchovy Fillet
• 2 tbs Vegetable Oil
• 1 Onion
• 3 cloves Garlic
• 3 Shallots
• 2 tsp Chilli Powder
• 4 oz Anchovy Fillet
• 3 tbs Sugar
• 1/3 cup Tamarind Paste

Instructions:

In a medium saucepan over medium heat, stir together coconut milk, water, ground ginger, ginger root, salt, bay leaf, and rice. Cover, and bring to a boil. Reduce heat, and simmer for 20 to 30 minutes, or until done.

Step 2
Place eggs in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water, cool, peel and slice in half. Slice cucumber.

Step 3
Meanwhile, in a large skillet or wok, heat 1 cup vegetable oil over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place on paper towels to soak up excess grease. Return skillet to stove. Stir in the contents of one package anchovies; cook briefly, turning, until crisp. Remove with a slotted spoon and place on paper towels. Discard oil. Wipe out skillet.

Step 4
Heat 2 tablespoons oil in the skillet. Stir in the onion, garlic, and shallots; cook until fragrant, about 1 or 2 minutes. Mix in the chile paste, and cook for 10 minutes, stirring occasionally. If the chile paste is too dry, add a small amount of water. Stir in remaining anchovies; cook for 5 minutes. Stir in salt, sugar, and tamarind juice; simmer until sauce is thick, about 5 minutes.

Step 5
Serve the onion and garlic sauce over the warm rice, and top with peanuts, fried anchovies, cucumbers, and eggs.

Category: Dessert

Area: American

Ingredients:

• 1 cup Peanut Butter
• 1/2 cup Sugar
• 1 Egg

Instructions:

Preheat oven to 350ºF (180ºC).
In a large bowl, mix together the peanut butter, sugar, and egg.
Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet.
For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down again at a 90º angle to make a criss-cross pattern.
Bake for 8-10 minutes or until the bottom of the cookies are golden brown.
Remove from baking sheet and cool.
Enjoy!

Category: Lamb

Area: Greek

Ingredients:

• 2 cloves Garlic
• 2 tsp Sea Salt
• 4 tbs Olive Oil
• Zest and juice of 1 Lemon
• 1 tbs Dill
• 750g Lamb Leg
• To serve Pita Bread

Instructions:

Pound the garlic with sea salt in a pestle and mortar (or use a small food processor), until the garlic forms a paste. Whisk together the oil, lemon juice, zest, dill and garlic. Mix in the lamb and combine well. Cover and marinate for at least 2 hrs or overnight in the fridge. If you’re going to use bamboo skewers, soak them in cold water.

If you’ve prepared the lamb the previous day, take it out of the fridge 30 mins before cooking. Thread the meat onto the soaked or metal skewers. Heat the grill to high or have a hot griddle pan or barbecue ready. Cook the skewers for 2-3 mins on each side, basting with the remaining marinade. Heat the pitta or flatbreads briefly, then stuff with the souvlaki. Add Greek salad (see 'Goes well with', right) and Tzatziki (below), if you like.

Category: Side

Area: French

Ingredients:

• 225g Potatoes
• 1 small Fennel
• 1 clove finely chopped Garlic
• 75 ml Milk
• 100ml Double Cream
• For Greasing Butter
• to serve Parmesan Cheese

Instructions:

Heat oven to 180C/160C fan/gas 4. Put potatoes, fennel, and garlic in a medium non-stick pan. Pour in milk and double cream, season well and simmer gently, covered, for 10 mins, stirring halfway through, until potatoes are just tender.
Divide the mixture between 2 small (about 150ml) buttered ramekins and scatter with Parmesan. Bake for 40 mins until the potatoes are golden and tender when pierced with a knife. Snip the reserved fennel fronds over before serving.

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.