Blog

Category: Beef

Area: Egyptian

Ingredients:

• 800g Mulukhiyah
• 1 chopped Onion
• 300g Beef
• 1 tsp Salt
• 1 Litre Water
• 1 Garlic Clove
• 1/2 cup Olive Oil

Instructions:

Saute the onions in the 3-4 tablespoons olive oil
Add the beef cubes or the chicken cutlets, sear for 3-4 min on each side
Add 1 liter of water or just enough to cover the meat
Cook over medium heat until the meat is done (I usually do this in the pressure cooker and press them for 5 min)

Add the frozen mulukhyia and stir until it thaws completely and then comes to a boil

In another pan add the 1/4 to 1/2 cup of olive oil and the cloves of garlic and cook over medium low heat until you can smell the garlic (don’t brown it, it will become bitter)

Add the oil and garlic to the mulukhyia and lower the heat and simmer for 5-10 minutes
Add salt to taste

Serve with a generous amount of lemon juice.

You can serve it with some short grain rice or some pita bread

Category: Chicken

Area: American

Ingredients:

• 500g macaroni
• 2 cups chicken stock
• 1/2 cup heavy cream
• 1 packet fajita seasoning
• 1 tsp salt
• 3 diced chicken breast
• 2 tbsp olive oil
• 1 small finely diced onion
• 2 finely diced red pepper
• 2 cloves minced garlic
• 1 cup cheddar cheese
• garnish chopped parsley

Instructions:

Fry your onion, peppers and garlic in olive oil until nicely translucent. Make a well in your veg and add your chicken. Add your seasoning and salt. Allow to colour slightly.
Add your cream, stock and macaroni.
Cook on low for 20 minutes. Add your cheeses, stir to combine.
Top with roasted peppers and parsley.

Category: Chicken

Area: Jamaican

Ingredients:

• 1 whole Chicken
• 1 chopped Tomato
• 2 chopped Onions
• 2 chopped Garlic Clove
• 1 chopped Red Pepper
• 1 chopped Carrots
• 1 Lime
• 2 tsp Thyme
• 1 tsp Allspice
• 2 tbs Soy Sauce
• 2 tsp Cornstarch
• 2 cups Coconut Milk
• 1 tbs Vegetable Oil

Instructions:

Squeeze lime over chicken and rub well. Drain off excess lime juice.
Combine tomato, scallion, onion, garlic, pepper, thyme, pimento and soy sauce in a large bowl with the chicken pieces. Cover and marinate at least one hour.
Heat oil in a dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce.
Lightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces.
Drain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes.
Mix flour and coconut milk and add to stew, stirring constantly. Turn heat down to minimum and cook another 20 minutes or until tender.

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: Side

Area: Croatian

Ingredients:

• 150g Mushrooms
• 50g Buckwheat
• 4 tbs Vegetable Oil
• 40g Onion
• 2 cloves Garlic
• 1 Bay Leaf
• 1tbsp Vegetable Stock Cube
• 50 ml Sour Cream
• Dash White Wine Vinegar
• Top Parsley

Instructions:

Chop the onion and garlic, slice the mushrooms and wash the buckwheat. Heat the oil and lightly sauté the onion. Add the mushrooms and the garlic and continue to sauté. Add the salt, vegetable seasoning, buckwheat and the bay leaf and cover with water. Simmer gently and just before it is completely cooked, add pepper, sour cream mixed with flour, the chopped parsley and vinegar to taste.

Category: Starter

Area: American

Ingredients:

• 1½ kg Clams
• 50g Butter
• 150g Bacon
• 1 finely chopped Onion
• sprigs of fresh Thyme
• 1 Bay Leaf
• 1 tbls Plain Flour
• 150ml Milk
• 150ml Double Cream
• 2 medium Potatoes
• Chopped Parsley

Instructions:

Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells – reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.
Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken – you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.

Category: Chicken

Area: Indian

Ingredients:

• 2 Juice lemons
• 4 tsp paprika
• 2 finely chopped red onions
• 16 skinnless chicken thighs
• For brushing vegetable oil
• 300ml Greek yogurt
• large piece ginger
• 4 garlic clove
• ¾ tsp garam masala
• ¾ tsp ground cumin
• ½ tsp chilli powder
• ¼ tsp turmeric

Instructions:

Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.
Mix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.
Heat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through.

Category: Dessert

Area: Polish

Ingredients:

• 1 cup Flour
• 2 Eggs
• 1 cup Milk
• 3/4 cup Water
• Pinch Salt
• 1 tsp Sugar
• 3 tbs Butter

Instructions:

Add flour, eggs, milk, water, and salt in a large bowl then mix with a hand mixer until you have a smooth, lump-free batter.
At this point, mix in the butter or the vegetable oil. Alternatively, you can use them to grease the pan before frying each pancake.
Heat a non-stick pan over medium heat, then pour in the batter, swirling the pan to help it spread.
When the pancake starts pulling away a bit from the sides, and the top is no longer wet, flip it and cook shortly on the other side as well.
Transfer to a plate. Cook the remaining batter until all used up.
Serve warm, with the filling of your choice.

Category: Beef

Area: Thai

Ingredients:

• 85g Peanuts
• 400ml can Coconut cream
• 4 tbsp Massaman curry paste
• 600g stewing cut into strips Beef
• 450g waxy Potatoes
• 1 cut thin wedges Onion
• 4 leaves Lime
• 1 Cinnamon stick
• 1 tbsp Tamarind paste
• 1 tbsp palm or soft light Brown sugar
• 1 tbsp Fish Sauce
• 1 red deseeded and finely sliced, to serve chilli
• to serve Jasmine Rice

Instructions:

Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4.
Heat 2 tbsp coconut cream in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender.
Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.

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.