Author:

Category: Beef

Area: Filipino

Ingredients:

• 1 lb Beef
• 5 tablespoons Soy Sauce
• 1 Lemon
• 3 cloves Garlic
• 3 parts Onion
• 4 tbs Olive Oil
• 1 cup Water
• 1 pinch Salt

Instructions:

0. Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour. Note: marinate overnight for best result
1. Heat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft. Set aside
2. Drain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where the onions were fried for 1 minute per side. Remove from the pan. Set aside
3. Add more oil if needed. Saute garlic and remaining raw onions until onion softens.
4. Pour the remaining marinade and water. Bring to a boil.
5. Add beef. Cover the pan and simmer until the meat is tender. Note: Add water as needed.
6. Season with ground black pepper and salt as needed. Top with pan-fried onions.
7. Transfer to a serving plate. Serve hot. Share and Enjoy!

Category: Chicken

Area: French

Ingredients:

• 1 tbs Olive Oil
• 300g Mushrooms
• 4 Chicken Legs
• 500g Passata
• 1 Chicken Stock Cube
• 100g Black Olives
• Chopped Parsley

Instructions:

Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften. Add the chicken legs and cook briefly on each side to colour them a little.
Pour in the passata, crumble in the stock cube and stir in the olives. Season with black pepper – you shouldn’t need salt. Cover and simmer for 40 mins until the chicken is tender. Sprinkle with parsley and serve with pasta and a salad, or mash and green veg, if you like.

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: Side

Area: Egyptian

Ingredients:

• 4 cups Flour
• 1 1/2 cups Water
• 1/4 tsp Salt
• 1 cup Unsalted Butter
• 1/4 cup Olive Oil

Instructions:

Mix the flour and salt then pour one cup of water and start kneading.
If you feel the dough is still not coming together or too dry, gradually add the remaining water until you get a dough that is very elastic so that when you pull it and it won’t be torn.
Let the dough rest for just 10 minutes then divide the dough into 6-8 balls depending on the size you want for your feteer.
Warm up the butter/ghee or oil you are using and pour into a deep bowl.
Immerse the dough balls into the warm butter. Let it rest for 15 to 20 minutes.
Preheat oven to 550F.
Stretch the first ball with your hands on a clean countertop. Stretch it as thin as you can, the goal here is to see your countertop through the dough.
Fold the dough over itself to form a square brushing in between folds with the butter mixture.
Set aside and start making the next ball.
Stretch the second one thin as we have done for the first ball.
Place the previous one on the middle seam side down. Fold the outer one over brushing with more butter mixture as you fold. Set aside.
Keep doing this for the third and fourth balls. Now we have one ready, place on a 10 inch baking/pie dish seam side down and brush the top with more butter.
Repeat for the remaining 4 balls to make a second one. With your hands lightly press the folded feteer to spread it on the baking dish.
Place in preheated oven for 10 minutes when the feteer starts puffing turn on the broiler to brown the top.
When it is done add little butter on top and cover so it won’t get dry.

Category: Lamb

Area: Greek

Ingredients:

• 4 large Tomatoes
• Pinch Sugar
• 4 tbs Olive Oil
• 1 chopped Onion
• 2 finely chopped Garlic Clove
• 200g Lamb
• 1 tbs Cinnamon
• 2 tbs chopped Tomato Puree
• 50g Rice
• 100ml Chicken Stock
• 4 tbs Dill
• 2 tbs Chopped Parsley
• 1 tbs Mint

Instructions:

Heat oven to 180C/160C fan/gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Finely chop the pulp, and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.

Heat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured. Add the lamb, cinnamon and tomato purée, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs.

Stuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins. Serve with salad and crusty bread, hot or cold.

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: Chicken

Area: French

Ingredients:

• 1.5kg Potatoes
• 30g Butter
• 5 tblsp Double Cream
• 2 Egg Yolks
• 30g Butter
• 7 Shallots
• 3 chopped Carrots
• 2 sticks Celery
• 1 finely chopped Garlic Clove
• 4 tbsp White Wine
• 1 tbls Tomato Puree
• 400g Tinned Tomatos
• 350ml Chicken Stock
• 600g Chicken
• 16 Black Olives
• 2 tbs Parsley
• 50g Gruyere cheese

Instructions:

For the topping, boil the potatoes in salted water until tender. Drain and push through a potato ricer, or mash thoroughly. Stir in the butter, cream and egg yolks. Season and set aside.
For the filling, melt the butter in a large pan. Add the shallots, carrots and celery and gently fry until soft, then add the garlic. Pour in the wine and cook for 1 minute. Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened. Add the shredded chicken, olives and parsley. Season to taste with salt and pepper.
Preheat the oven to 180C/160C Fan/Gas 4.
Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato. Grate over the Gruyère. Bake for 30–35 minutes, until piping hot and the potato is golden-brown.

Category: Dessert

Area: American

Ingredients:

• 1 large Banana
• 2 medium Eggs
• pinch Baking Powder
• spinkling Vanilla Extract
• 1 tsp Oil
• 25g Pecan Nuts
• 125g Raspberries

Instructions:

In a bowl, mash the banana with a fork until it resembles a thick purée. Stir in the eggs, baking powder and vanilla.
Heat a large non-stick frying pan or pancake pan over a medium heat and brush with half the oil. Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side, then tip onto a plate. Repeat the process with the remaining oil and batter. Top the pancakes with the pecans and raspberries.

Category: Side

Area: French

Ingredients:

• 2 finely chopped Onions
• sprigs of fresh Thyme
• 2 tbs Olive Oil
• 1.5kg Potatoes
• 425g Vegetable Stock

Instructions:

Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.

Category: Dessert

Area: British

Ingredients:

• 100g Butter
• 175g Muscovado Sugar
• 2 large Eggs
• 225g Self-raising Flour
• 1 tsp Baking Powder
• 1 tsp Bicarbonate Of Soda
• 3 tbs Black Treacle
• 275ml Milk
• to serve Double Cream
• 100g Butter
• 125g Muscovado Sugar
• 1 tbs Black Treacle
• 300ml Double Cream
• 1 tsp Vanilla Extract

Instructions:

Preheat the oven to 180C/160C Fan/Gas 4. Butter a wide shallow 1.7-litre/3-pint ovenproof dish.
Put the butter, sugar, eggs, flour, baking powder, bicarbonate of soda and treacle into a mixing bowl. Beat using an electric handheld whisk for about 30 seconds or until combined. Pour in the milk gradually and whisk again until smooth. Pour into the prepared dish. Bake for 35–40 minutes or until well risen and springy in the centre.
To make the sauce, put all the ingredients into a saucepan and stir over a low heat until the sugar has dissolved and the butter has melted. Bring to the boil, stirring for a minute.
To serve, pour half the sauce over the pudding in the baking dish. Serve with the cream or ice cream.