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  • Ful Medames

    Ful Medames

    Category: Vegetarian

    Area: Egyptian

    Ingredients:

    • 2 cups Broad Beans
    • 1/3 cup Parsley
    • Dash Olive Oil
    • 3 Lemons
    • 4 Garlic Clove
    • Sprinking Cumin

    Instructions:

    As the cooking time varies depending on the quality and age of the beans, it is good to cook them in advance and to reheat them when you are ready to serve. Cook the drained beans in a fresh portion of unsalted water in a large saucepan with the lid on until tender, adding water to keep them covered, and salt when the beans have softened. They take 2–2 1/2 hours of gentle simmering. When the beans are soft, let the liquid reduce. It is usual to take out a ladle or two of the beans and to mash them with some of the cooking liquid, then stir this back into the beans. This is to thicken the sauce.
    Serve the beans in soup bowls sprinkled with chopped parsley and accompanied by Arab bread.
    Pass round the dressing ingredients for everyone to help themselves: a bottle of extra-virgin olive oil, the quartered lemons, salt and pepper, a little saucer with the crushed garlic, one with chili-pepper flakes, and one with ground cumin.
    The beans are eaten gently crushed with the fork, so that they absorb the dressing.
    Optional Garnishes
    Peel hard-boiled eggs—1 per person—to cut up in the bowl with the beans.
    Top the beans with a chopped cucumber-and-tomato salad and thinly sliced mild onions or scallions. Otherwise, pass round a good bunch of scallions and quartered tomatoes and cucumbers cut into sticks.
    Serve with tahina cream sauce (page 65) or salad (page 67), with pickles and sliced onions soaked in vinegar for 30 minutes.
    Another way of serving ful medames is smothered in a garlicky tomato sauce (see page 464).
    In Syria and Lebanon, they eat ful medames with yogurt or feta cheese, olives, and small cucumbers.
    Variations
    A traditional way of thickening the sauce is to throw a handful of red lentils (1/4 cup) into the water at the start of the cooking.
    In Iraq, large brown beans are used instead of the small Egyptian ones, in a dish called badkila, which is also sold for breakfast in the street.

  • Traditional Croatian Goulash

    Traditional Croatian Goulash

    Category: Beef

    Area: Croatian

    Ingredients:

    • 500g Beef
    • 2 chopped Onions
    • 2 chopped Carrots
    • 2 cloves Garlic
    • 2 Bay Leaf
    • 200ml Red Wine
    • 2 Litres Water
    • 3 tbs Mustard
    • 1tbsp Salt
    • 1/2 tsp Pepper
    • 1/2 tsp Paprika
    • 2 tbs Vegetable Oil

    Instructions:

    Clean the meat from the veins if there are some and cut it into smaller pieces, 3 × 3 cm. Marinate the meat in the mustard and spices and let it sit in the refrigerator for one hour
    Heat one tablespoon of pork fat or vegetable oil in a pot and fry the meat on all sides until it gets browned. Once the meat is cooked, transfer it to a plate and add another tablespoon of fat to the pot
    Cut the onions very fine, peel the carrots and shred it using a grater. Cook the onions and carrots over low heat for 15 minutes. You can salt the vegetables a little to make them soften faster
    Once the vegetables have browned and become slightly mushy, add the meat and bay leaves and garlic. Pour over with wine and simmer for 10-15 minutes to allow the alcohol to evaporate. Now is the right time to add 2/3 the amount of liquid
    Cover the pot and cook over low heat for an hour, stirring occasionally. After the first hour, pour over the rest of the water or stock and cook for another 30-45 minutes
    Allow the stew to cool slightly and serve it with a sprinkle of chopped parsley and few slices of fresh hot pepper if you like to spice it up a bit
    Slice ​​some fresh bread, season the salad and simply enjoying these wonderful flavors

  • Chicken Alfredo Primavera

    Chicken Alfredo Primavera

    Category: Chicken

    Area: Italian

    Ingredients:

    • 2 tablespoons Butter
    • 3 tablespoons Olive Oil
    • 5 boneless Chicken
    • 1 teaspoon Salt
    • 1 cut into 1/2-inch cubes Squash
    • 1 Head chopped Broccoli
    • 8-ounce sliced mushrooms
    • 1 red Pepper
    • 1 chopped onion
    • 3 cloves garlic
    • 1/2 teaspoon red pepper flakes
    • 1/2 cup white wine
    • 1/2 cup milk
    • 1/2 cup heavy cream
    • 1 cup grated Parmesan cheese
    • 16 ounces bowtie pasta
    • pinch Salt
    • pinch Pepper
    • chopped Parsley

    Instructions:

    Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Season both sides of each chicken breast with seasoned salt and a pinch of pepper. Add the chicken to the skillet and cook for 5-7 minutes on each side, or until cooked through. While the chicken is cooking, bring a large pot of water to a boil. Season the boiling water with a few generous pinches of kosher salt. Add the pasta and give it a stir. Cook, stirring occasionally, until al dente, about 12 minutes. Reserve 1/2 cup of pasta water before draining the pasta. Remove the chicken from the pan and transfer it to a cutting board; allow it to rest. Turn the heat down to medium and dd the remaining 1 tablespoon of butter and olive oil to the same pan you used to cook the chicken. Add the veggies (minus the garlic) and red pepper flakes to the pan and stir to coat with the oil and butter (refrain from seasoning with salt until the veggies are finished browning). Cook, stirring often, until the veggies are tender, about 5 minutes. Add the garlic and a generous pinch of salt and pepper to the pan and cook for 1 minute. Deglaze the pan with the white wine. Continue to cook until the wine has reduced by half, about 3 minutes. Stir in the milk, heavy cream, and reserved pasta water. Bring the mixture to a gentle boil and allow to simmer and reduce for 2-3 minutes. Turn off the heat and add the Parmesan cheese and cooked pasta. Season with salt and pepper to taste. Garnish with Parmesan cheese and chopped parsley, if desired.

  • Fettucine alfredo

    Fettucine alfredo

    Category: Pasta

    Area: Italian

    Ingredients:

    • 227g Clotted Cream
    • 25g Butter
    • 1 tsp Corn Flour
    • 100g Parmesan Cheese
    • Grated Nutmeg
    • 250g Fettuccine
    • Chopped Parsley

    Instructions:

    In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer. Turn off the heat and keep warm.
    Meanwhile, put the cheese and nutmeg in a small bowl and add a good grinding of black pepper, then stir everything together (don’t add any salt at this stage).
    Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins). When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly.
    Add the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula. When combined, splash in 3 tbsp of the cooking water. At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy. Check the seasoning before transferring to heated bowls. Sprinkle over some chives or parsley, then serve immediately.

  • Honey Yogurt Cheesecake

    Honey Yogurt Cheesecake

    Category: Dessert

    Area: Greek

    Ingredients:

    • 100g Digestive Biscuits
    • 85g Almonds
    • 85g Butter
    • 250ml Greek Yogurt
    • 750g Mascarpone
    • 2 Eggs
    • Zest of 1 Lemon
    • Zest of 1 Orange
    • 250ml Honey
    • To serve Fruit Mix

    Instructions:

    Heat oven to 160C/140C fan/gas 3. Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin. Mix with the butter, then press into the bottom of a deep, oval, 23cm dish (or something similar in size – a roasting tin, baking dish or cake tin will work). Bake for 10 mins until crisp.

    Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time. Stir in the lemon and orange zests, then stir in most of the honey, reserving about 3 tbsp. Spread over the biscuit base, cover loosely with foil and cook for 1 hr. Remove the foil and cook for 15 mins more until lightly golden and the top is firm with just the slightest wobble in the middle. Leave to cool. Can be kept in the fridge for up to 2 days.

    To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.

  • Corned Beef and Cabbage

    Corned Beef and Cabbage

    Category: Beef

    Area: Irish

    Ingredients:

    • 3 Lbs Beef Brisket
    • 10 Small Potatoes
    • 5 Carrots
    • 1 head Cabbage

    Instructions:

    1

    Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

    2

    Add whole potatoes and peeled and cut carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.

    3

    Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

  • Beef Banh Mi Bowls with Sriracha Mayo, Carrot & Pickled Cucumber

    Beef Banh Mi Bowls with Sriracha Mayo, Carrot & Pickled Cucumber

    Category: Beef

    Area: Vietnamese

    Ingredients:

    • White Rice
    • 1 Onion
    • 1 Lime
    • 3 Garlic Clove
    • 1 Cucumber
    • 3 oz Carrots
    • 1 lb Ground Beef
    • 2 oz Soy Sauce

    Instructions:

    Add'l ingredients: mayonnaise, siracha

    1

    Place rice in a fine-mesh sieve and rinse until water runs clear. Add to a small pot with 1 cup water (2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15 minutes. Keep covered off heat for at least 10 minutes or until ready to serve.

    2

    Meanwhile, wash and dry all produce. Peel and finely chop garlic. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Halve, peel, and medium dice onion. Trim, peel, and grate carrot.

    3

    In a medium bowl, combine cucumber, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. In a small bowl, combine mayonnaise, a pinch of garlic, a squeeze of lime juice, and as much sriracha as you’d like. Season with salt and pepper.

    4

    Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring, until softened, 4-5 minutes. Add beef, remaining garlic, and 2 tsp sugar (4 tsp for 4 servings). Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-5 minutes. Stir in soy sauce. Turn off heat; taste and season with salt and pepper.

    5

    Fluff rice with a fork; stir in lime zest and 1 TBSP butter. Divide rice between bowls. Arrange beef, grated carrot, and pickled cucumber on top. Top with a squeeze of lime juice. Drizzle with sriracha mayo.

  • Chicken Alfredo Primavera

    Chicken Alfredo Primavera

    Category: Chicken

    Area: Italian

    Ingredients:

    • 2 tablespoons Butter
    • 3 tablespoons Olive Oil
    • 5 boneless Chicken
    • 1 teaspoon Salt
    • 1 cut into 1/2-inch cubes Squash
    • 1 Head chopped Broccoli
    • 8-ounce sliced mushrooms
    • 1 red Pepper
    • 1 chopped onion
    • 3 cloves garlic
    • 1/2 teaspoon red pepper flakes
    • 1/2 cup white wine
    • 1/2 cup milk
    • 1/2 cup heavy cream
    • 1 cup grated Parmesan cheese
    • 16 ounces bowtie pasta
    • pinch Salt
    • pinch Pepper
    • chopped Parsley

    Instructions:

    Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Season both sides of each chicken breast with seasoned salt and a pinch of pepper. Add the chicken to the skillet and cook for 5-7 minutes on each side, or until cooked through. While the chicken is cooking, bring a large pot of water to a boil. Season the boiling water with a few generous pinches of kosher salt. Add the pasta and give it a stir. Cook, stirring occasionally, until al dente, about 12 minutes. Reserve 1/2 cup of pasta water before draining the pasta. Remove the chicken from the pan and transfer it to a cutting board; allow it to rest. Turn the heat down to medium and dd the remaining 1 tablespoon of butter and olive oil to the same pan you used to cook the chicken. Add the veggies (minus the garlic) and red pepper flakes to the pan and stir to coat with the oil and butter (refrain from seasoning with salt until the veggies are finished browning). Cook, stirring often, until the veggies are tender, about 5 minutes. Add the garlic and a generous pinch of salt and pepper to the pan and cook for 1 minute. Deglaze the pan with the white wine. Continue to cook until the wine has reduced by half, about 3 minutes. Stir in the milk, heavy cream, and reserved pasta water. Bring the mixture to a gentle boil and allow to simmer and reduce for 2-3 minutes. Turn off the heat and add the Parmesan cheese and cooked pasta. Season with salt and pepper to taste. Garnish with Parmesan cheese and chopped parsley, if desired.

  • Wontons

    Wontons

    Category: Pork

    Area: Chinese

    Ingredients:

    • 1lb Pork
    • 3 chopped Garlic Clove
    • 1 tsp Ginger
    • 1 tbs Soy Sauce
    • 1 tsp Sesame Seed Oil
    • 3 finely chopped Carrots
    • 3 finely chopped Celery
    • 6 chopped Spring Onions
    • 1 Packet Wonton Skin
    • Fry Oil
    • Bottle Water

    Instructions:

    Combine pork, garlic, ginger, soy sauce, sesame oil, and vegetables in a bowl.
    Separate wonton skins.
    Place a heaping teaspoon of filling in the center of the wonton.
    Brush water on 2 borders of the skin, covering 1/4 inch from the edge.
    Fold skin over to form a triangle, sealing edges.
    Pinch the two long outside points together.
    Heat oil to 450 degrees and fry 4 to 5 at a time until golden.
    Drain and serve with sauce.

  • Beef Bourguignon

    Beef Bourguignon

    Category: Beef

    Area: French

    Ingredients:

    • 3 tsp Goose Fat
    • 600g Beef Shin
    • 100g Bacon
    • 350g Challots
    • 250g Chestnut Mushroom
    • 2 sliced Garlic Clove
    • 1 Bouquet Garni
    • 1 tbs Tomato Puree
    • 750 ml Red Wine
    • 600g Celeriac
    • 2 tbs Olive Oil
    • sprigs of fresh Thyme
    • sprigs of fresh Rosemary
    • 2 Bay Leaf
    • 4 Cardamom

    Instructions:

    Heat a large casserole pan and add 1 tbsp goose fat. Season the beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.
    In the same pan, fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned. Mix in the tomato purée and cook for a few mins, stirring into the mixture. This enriches the bourguignon and makes a great base for the stew. Then return the beef and any drained juices to the pan and stir through.
    Pour over the wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – this will give the stew more flavour.
    Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Then cook for 3 hrs. If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.
    To make the celeriac mash, peel the celeriac and cut into cubes. Heat the olive oil in a large frying pan. Tip in the celeriac and fry for 5 mins until it turns golden. Season well with salt and pepper. Stir in the rosemary, thyme, bay and cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac. Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins.
    After 25-30 mins, the celeriac should be soft and most of the water will have evaporated. Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods. Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste. Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top. Garnish with one of the bay leaves, if you like.