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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: Pork

Area: Chinese

Ingredients:

• 200g Pork
• 1 Egg
• Dash Water
• 1/2 tsp Salt
• 1 tsp Sugar
• 10g Soy Sauce
• 10g Starch
• 30g Tomato Puree
• 10g Vinegar
• Dash Coriander

Instructions:

Preparation
1. Crack the egg into a bowl. Separate the egg white and yolk.

Sweet and Sour Pork
2. Slice the pork tenderloin into strips.

3. Prepare the marinade using a pinch of salt, one teaspoon of starch, two teaspoons of light soy sauce, and an egg white.

4. Marinade the pork strips for about 20 minutes.

5. Put the remaining starch in a bowl. Add some water and vinegar to make a starchy sauce.

Sweet and Sour Pork
Cooking Instructions
1. Pour the cooking oil into a wok and heat to 190°C (375°F). Add the marinated pork strips and fry them until they turn brown. Remove the cooked pork from the wok and place on a plate.

2. Leave some oil in the wok. Put the tomato sauce and white sugar into the wok, and heat until the oil and sauce are fully combined.

3. Add some water to the wok and thoroughly heat the sweet and sour sauce before adding the pork strips to it.

4. Pour in the starchy sauce. Stir-fry all the ingredients until the pork and sauce are thoroughly mixed together.

5. Serve on a plate and add some coriander for decoration.

Category: Pasta

Area: American

Ingredients:

• 1/4 cup Sour Cream
• 2 tbs Chopped Onion
• 1/2 tbs Dried Oregano
• 1/4 tsp Salt
• 8 slices Bread
• 8 slices Bacon
• 8 slices Tomato
• 4 slices Mozzarella
• 2 1/2 Tbs Butter

Instructions:

1. In a small bowl, combine the first four ingredients; spread on four slices of bread. Layer with bacon, tomato and cheese; top with remaining bread.

2. In a large skillet or griddle, melt 2 tablespoons butter. Toast sandwiches until lightly browned on both sides and cheese is melted, adding butter if necessary.

Nutrition Facts
1 sandwich: 445 calories, 24g fat (12g saturated fat), 66mg cholesterol, 1094mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 21g protein.

Category: Vegetarian

Area: Chinese

Ingredients:

• 3 cups Chicken Stock
• 1/4 tsp Salt
• 1/4 tsp Sugar
• pinch Pepper
• 1 tsp Sesame Seed Oil
• 1/3 cup Peas
• 1/3 cup Mushrooms
• 1 tbs Cornstarch
• 2 tbs Water
• 1/4 cup Spring Onions

Instructions:

In a wok add chicken broth and wait for it to boil.
Next add salt, sugar, white pepper, sesame seed oil.
When the chicken broth is boiling add the vegetables 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 slowly and stir for 8 seconds
Serve the soup in a bowl and add the green onions on top.

Category: Chicken

Area: Indian

Ingredients:

• 1.2 kg Chicken
• 5 thinly sliced Onion
• 2 finely chopped Tomatoes
• 8 cloves chopped Garlic
• 1 tbsp Ginger paste
• ¼ cup Vegetable oil
• 2 tsp Cumin seeds
• 3 tsp Coriander seeds
• 1 tsp Turmeric powder
• 1 tsp Chilli powder
• 2 Green chilli
• 1 cup Yogurt
• ¾ cup Cream
• 3 tsp Dried fenugreek
• 1 tsp Garam masala
• To taste Salt

Instructions:

Take a large pot or wok, big enough to cook all the chicken, and heat the oil in it. Once the oil is hot, add sliced onion and fry them until deep golden brown. Then take them out on a plate and set aside.
To the same pot, add the chopped garlic and sauté for a minute. Then add the chopped tomatoes and cook until tomatoes turn soft. This would take about 5 minutes.
Then return the fried onion to the pot and stir. Add ginger paste and sauté well.
Now add the cumin seeds, half of the coriander seeds and chopped green chillies. Give them a quick stir.
Next goes in the spices – turmeric powder and red chilli powder. Sauté the spices well for couple of minutes.
Add the chicken pieces to the wok, season it with salt to taste and cook the chicken covered on medium-low heat until the chicken is almost cooked through. This would take about 15 minutes. Slowly sautéing the chicken will enhance the flavor, so do not expedite this step by putting it on high heat.
When the oil separates from the spices, add the beaten yogurt keeping the heat on lowest so that the yogurt doesn’t split. Sprinkle the remaining coriander seeds and add half of the dried fenugreek leaves. Mix well.
Finally add the cream and give a final mix to combine everything well.
Sprinkle the remaining kasuri methi and garam masala and serve the chicken handi hot with naan or rotis. Enjoy!

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: 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: British

Ingredients:

• 450ml Chicken Stock
• 3 Chicken Breast
• 75g Butter
• 2 sliced Leek
• 2 cloves minced Garlic
• 50g Plain Flour
• 200ml Milk
• 3 tbs White Wine
• 150ml Double Cream
• 150g Ham
• spinkling Sea Salt
• pinch Pepper
• 350g Plain Flour
• 200g Butter
• 1 Free-range Egg, Beaten
• 1 tbls Cold Water
• 1 Free-range Egg, Beaten

Instructions:

Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate. Pour the cooking liquor into a large jug.
Melt 25g/1oz of the butter in a large heavy-based saucepan over a low heat. Stir in the leeks and fry gently for two minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute. Add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.
Slowly pour the milk into the pan, just a little at a time, stirring well between each adding. Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes.
Season the mixture, to taste, with salt and freshly ground black pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling ilm to prevent a skin forming. Set aside to cool.
Preheat the oven to 200C/400F/Gas 6. Put a baking tray in the oven to heat.
For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and water and blend until the mixture forms a ball. Portion off 250g/10oz of pastry for the lid.
Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides.
Cut the chicken breasts into 3cm/1¼in pieces. Stir the chicken, ham and leeks into the cooled sauce. Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg. Roll out the reserved pastry for the lid.
Cover the pie with the pastry lid and press the edges together firmly to seal. Trim any excess pastry.
Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Bake on the preheated tray in the centre of the oven for 35-40 minutes or until the pie is golden-brown all over and the filling is piping hot.

Category: Dessert

Area: Canadian

Ingredients:

• 2 cups Brown Sugar
• ¼ cup Butter
• 2 Eggs
• 1 tsp Vanilla Extract
• 1 tsp Salt
• ½ cup Plain Flour
• 1 1/2 cups Milk

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
Place the brown sugar and butter in a mixing bowl, and beat them together with an electric mixer until creamy and very well combined, without lumps. Beat in eggs, one at a time, incorporating the first egg before adding the next one. Add the vanilla extract and salt; beat the flour in, a little at a time, and then the milk, making a creamy batter. Pour the batter into the prepared pie dish.
Bake in the preheated oven for 35 minutes; remove pie, and cover the rim with aluminum foil to prevent burning. Return to oven, and bake until the middle sets and the top forms a crusty layer, about 15 more minutes. Let the pie cool to room temperature, then refrigerate for at least 1 hour before serving.

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.