Author: zebono2

Category: Vegetarian

Area: Tunisian

Ingredients:

• 2 tbs Olive Oil
• 1 medium finely diced Onion
• 250g Chickpeas
• 1.5L Vegetable Stock
• 1 tsp Cumin
• 5 cloves Garlic
• 1/2 tsp Salt
• 1 tsp Harissa Spice
• Pinch Pepper
• 1/2 Lime

Instructions:

Heat the oil in a large pot. Add the onion and cook until translucent.
Drain the soaked chickpeas and add them to the pot together with the vegetable stock. Bring to the boil, then reduce the heat and cover. Simmer for 30 minutes.
In the meantime toast the cumin in a small ungreased frying pan, then grind them in a mortar. Add the garlic and salt and pound to a fine paste.
Add the paste and the harissa to the soup and simmer until the chickpeas are tender, about 30 minutes.
Season to taste with salt, pepper and lemon juice and serve hot.

Category: Dessert

Area: British

Ingredients:

• 225g Self-raising Flour
• 75g Caster Sugar
• 1 tsp Baking Powder
• 125g Butter
• 150g Dried Fruit
• 1 Eggs
• 1 tbs Milk
• 2 tsp Vanilla Extract

Instructions:

Preheat oven to 180C/350F/Gas 4 and line a baking tray with baking parchment.
Mix the flour, sugar and baking powder in a bowl and rub in the cubed butter until the mixture looks like breadcrumbs, then mix in the dried fruit.
In a clean bowl, beat the egg and milk together with the vanilla extract.
Add the egg mixture to the dry ingredients and stir with a spoon until the mixture just comes together as a thick, lumpy dough. Add a teaspoon more milk if you really need it to make the mixture stick together.
Place golfball-sized spoons of the mixture onto the prepared baking tray. Leave space between them as they will flatten and spread out to double their size during baking.
Bake for 15-20 minutes, until golden-brown. Remove from the oven, allow to cool for a couple of minutes then turn them out onto a wire rack to cool.

Category: Breakfast

Area: Indian

Ingredients:

• 2 Bread
• 2 Egg
• 0.5 Salt

Instructions:

Make and enjoy

Category: Pork

Area: Japanese

Ingredients:

• 4 Pork Chops
• 100g Flour
• 2 Beaten Eggs
• 100g Breadcrumbs
• Fry Vegetable Oil
• 2 tbs Tomato Ketchup
• 2 tbs Worcestershire Sauce
• 1 tbs Oyster Sauce
• 2 tblsp Caster Sugar

Instructions:

STEP 1
Remove the large piece of fat on the edge of each pork loin, then bash each of the loins between two pieces of baking parchment until around 1cm in thickness – you can do this using a meat tenderiser or a rolling pin. Once bashed, use your hands to reshape the meat to its original shape and thickness – this step will ensure the meat is as succulent as possible.

STEP 2
Put the flour, eggs and panko breadcrumbs into three separate wide-rimmed bowls. Season the meat, then dip first in the flour, followed by the eggs, then the breadcrumbs.

STEP 3
In a large frying or sauté pan, add enough oil to come 2cm up the side of the pan. Heat the oil to 180C – if you don’t have a thermometer, drop a bit of panko into the oil and if it sinks a little then starts to fry, the oil is ready. Add two pork chops and cook for 1 min 30 secs on each side, then remove and leave to rest on a wire rack for 5 mins. Repeat with the remaining pork chops.

STEP 4
While the pork is resting, make the sauce by whisking the ingredients together, adding a splash of water if it’s particularly thick. Slice the tonkatsu and serve drizzled with the sauce.

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: Dessert

Area: Italian

Ingredients:

• 500g Ricotta
• 4 large Eggs
• 3 tbs Flour
• 250g Sugar
• 1 tsp Cinnamon
• Grated Zest of 2 Lemons
• 5 tbs Dark Rum
• sprinking Icing Sugar

Instructions:

Mash the ricotta and beat well with the egg yolks, stir in the flour, sugar, cinnamon, grated lemon rind and the rum and mix well. You can do this in a food processor. Beat the egg whites until stiff, fold in and pour into a buttered and floured 25cm cake tin. Bake in the oven at 180ºC/160ºC fan/gas 4 for about 40 minutes, or until it is firm.

Serve hot or cold dusted with icing sugar.

Category: Beef

Area: Jamaican

Ingredients:

• 4 cups Plain Flour
• 1 tsp Salt
• 1 tsp Curry Powder
• 250g Butter
• 1 cup Water
• 900g Minced Beef
• 1 tsp Allspice
• 1/2 tsp Black Pepper
• 2 tbs Vegetable Oil
• 1 cup Onions
• Ground Red Pepper
• 2 tsp ground Garlic
• 1 tbs Thyme
• 1/4 tsp Salt
• 2 tbs Tomato Ketchup
• 2 cups Water
• 1/2 cup Onions
• 1 beaten Egg
• 1 tbs Water
• 1/4 cup Water

Instructions:

Make the Pastry Dough

To a large bowl, add flour, 1 teaspoon salt, and turmeric and mix thoroughly.
Rub shortening into flour until there are small pieces of shortening completely covered with flour.
Pour in 1/2 cup of the ice water and mix with your hands to bring the dough together. Keep adding ice water 2 to 3 tablespoons at a time until the mixture forms a dough.
At this stage, you can cut the dough into 2 large pieces, wrap in plastic and refrigerate for 30 minutes before using it.
Alternatively, cut the dough into 10 to 12 equal pieces, place on a platter or baking sheet, cover securely with plastic wrap and let chill for 30 minutes while you make the filling.
Make the Filling

Add ground beef to a large bowl. Sprinkle in allspice and black pepper. Mix together and set aside.
Heat oil in a skillet until hot.
Add onions and sauté until translucent. Add hot pepper, garlic and thyme and continue to sauté for another minute. Add 1/4 teaspoon salt.
Add seasoned ground beef and toss to mix, breaking up any clumps, and let cook until the meat is no longer pink.
Add ketchup and more salt to taste.
Pour in 2 cups of water and stir. Bring the mixture to a boil then reduce heat and let simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce.
Fold in green onions. Remove from heat and let cool completely.
Assemble the Patties

Beat the egg and water together to make an egg wash. Set aside.
Now you can prepare the dough in two ways.
First Method: Flour the work surface and rolling pin. If you had cut it into 2 large pieces, then take one of the large pieces and roll it out into a very large circle. Take a bowl with a wide rim (about 5 inches) and cut out three circles.

Place about 3 heaping tablespoons of the filling onto 1/2 of each circle. Dip a finger into the water and moisten the edges of the pastry. Fold over the other half and press to seal.

Take a fork and crimp the edges. Cut off any extra to make it look neat and uniform. Place on a parchment-lined baking sheet and continue to work until you have rolled all the dough and filled the patties.
Second Method: If you had pre-cut the dough into individual pieces, work with one piece of dough at a time. Roll it out on a floured surface into a 5-inch circle or a little larger. Don’t worry if the edges are not perfect.

Place 3 heaping tablespoons of the filling on one side of the circle. Dip a finger into the water and moisten the edges of the pastry. Fold over the other half and press to seal.

Take a fork and crimp the edges. Cut off any extra to make it look neat and uniform. Place on a parchment-lined baking sheet and continue work until you have rolled all the dough and filled the patties.

Frying and Serving the Patties

After forming the patties, place the pans in the refrigerator while you heat the oven to 350 F.
Just before adding the pans with the patties to the oven, brush the patties with egg wash.
Bake patties for 30 minutes or until golden brown.
Cool on wire racks.
Serve warm.

Category: Beef

Area: Jamaican

Ingredients:

• 2 cups Kidney Beans
• 1 large Carrots
• 2 chopped Spring Onions
• 4 sprigs Thyme
• 1 Diced Onion
• 1/2 tsp Black Pepper
• 2 chopped Red Pepper
• 4 Mashed Garlic Clove
• 1 tbs Allspice
• 2 Lbs Beef
• 2L Water
• 4 Potatoes
• 1 cup Plain Flour
• 1/4 cup Water
• 1 cup Coconut Milk

Instructions:

Wash and rinse the dried kidney beans.. then cover with water in a deep bowl. Remember as they soak they will expand to at least triple the size they were originally so add a lot of water to the bowl. Soak them overnight or for at least 2 hrs to make the cooking step go quicker. I tossed out the water they were soaked in after it did the job.

Have your butcher cut the salted pigtail into 2 inch pieces as it will be very difficult to cut with an ordinary kitchen knife. Wash, then place a deep pot with water and bring to a boil. Cook for 20 minutes, then drain + rinse and repeat (boil again in water). The goal is to make the pieces of pig tails tender and to remove most of the salt it was cured in.

Time to start the soup. Place everything in the pot (except the flour and potato), then cover with water and place on a high flame to bring to a boil. As it comes to a boil, skim off any scum/froth at the top and discard. Reduce the heat to a gentle boil and allow it to cook for 1 hr and 15 mins.. basically until the beans are tender and start falling apart.

It’s now time to add the potato (and Yams etc if you’re adding it) as well as the coconut milk and continue cooking for 15 minutes.

Now is a good time to start making the basic dough for the spinner dumplings. Mix the flour and water (add a pinch of salt if you want) until you have a soft/smooth dough. allow it to rest for 5 minutes, then pinch of a tablespoon at a time and roll between your hands to form a cigarette shape.

Add them to the pot, stir well and continue cooking for another 15 minutes on a rolling boil.

You’ll notice that I didn’t add any salt to the pot as the remaining salt from the salted pigtails will be enough to properly season this dish. However you can taste and adjust accordingly. Lets recap the timing part of things so you’re not confused. Cook the base of the soup for 1 hr and 15 minute or until tender, then add the potatoes and cook for 15 minutes, then add the dumplings and cook for a further 15 minutes. Keep in mind that this soup will thicken quite a bit as it cools.

While this is not a traditional recipe to any one specific island, versions of this soup (sometimes called stewed peas) can be found throughout the Caribbean, Latin America and Africa. A hearty bowl of this soup will surely give you the sleepies (some may call it ethnic fatigue). You can certainly freeze the leftovers and heat it up another day.

Category: Dessert

Area: French

Ingredients:

• 250g Plain chocolate
• 175g Butter
• 2 tablespoons Milk
• 5 Eggs
• 175g Granulated Sugar
• 125g Flour

Instructions:

Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line the base of an 8 in round spring form cake tin with baking parchment
Break the chocolate into a heatproof bowl and place over a saucepan of gently simmering water and stir until it melts. (or melt in the microwave for 2-3 mins stirring occasionally)
Place the butter and sugar in a mixing bowl and cream together with a wooden spoon until light and fluffy. Gradually beat in the eggs, adding a little flour if the mixture begins to curdle. Fold in the remaining flour with the cooled, melted chocolate and milk. Mix until smooth.
Spread the mixture into the cake tin and bake for 50-55 mins or until firm in the centre and a skewer comes out cleanly. Cool for 10 minutes, then turn out and cool completely.

Category: Beef

Area: Jamaican

Ingredients:

• 4 cups Plain Flour
• 1 tsp Salt
• 1 tsp Curry Powder
• 250g Butter
• 1 cup Water
• 900g Minced Beef
• 1 tsp Allspice
• 1/2 tsp Black Pepper
• 2 tbs Vegetable Oil
• 1 cup Onions
• Ground Red Pepper
• 2 tsp ground Garlic
• 1 tbs Thyme
• 1/4 tsp Salt
• 2 tbs Tomato Ketchup
• 2 cups Water
• 1/2 cup Onions
• 1 beaten Egg
• 1 tbs Water
• 1/4 cup Water

Instructions:

Make the Pastry Dough

To a large bowl, add flour, 1 teaspoon salt, and turmeric and mix thoroughly.
Rub shortening into flour until there are small pieces of shortening completely covered with flour.
Pour in 1/2 cup of the ice water and mix with your hands to bring the dough together. Keep adding ice water 2 to 3 tablespoons at a time until the mixture forms a dough.
At this stage, you can cut the dough into 2 large pieces, wrap in plastic and refrigerate for 30 minutes before using it.
Alternatively, cut the dough into 10 to 12 equal pieces, place on a platter or baking sheet, cover securely with plastic wrap and let chill for 30 minutes while you make the filling.
Make the Filling

Add ground beef to a large bowl. Sprinkle in allspice and black pepper. Mix together and set aside.
Heat oil in a skillet until hot.
Add onions and sauté until translucent. Add hot pepper, garlic and thyme and continue to sauté for another minute. Add 1/4 teaspoon salt.
Add seasoned ground beef and toss to mix, breaking up any clumps, and let cook until the meat is no longer pink.
Add ketchup and more salt to taste.
Pour in 2 cups of water and stir. Bring the mixture to a boil then reduce heat and let simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce.
Fold in green onions. Remove from heat and let cool completely.
Assemble the Patties

Beat the egg and water together to make an egg wash. Set aside.
Now you can prepare the dough in two ways.
First Method: Flour the work surface and rolling pin. If you had cut it into 2 large pieces, then take one of the large pieces and roll it out into a very large circle. Take a bowl with a wide rim (about 5 inches) and cut out three circles.

Place about 3 heaping tablespoons of the filling onto 1/2 of each circle. Dip a finger into the water and moisten the edges of the pastry. Fold over the other half and press to seal.

Take a fork and crimp the edges. Cut off any extra to make it look neat and uniform. Place on a parchment-lined baking sheet and continue to work until you have rolled all the dough and filled the patties.
Second Method: If you had pre-cut the dough into individual pieces, work with one piece of dough at a time. Roll it out on a floured surface into a 5-inch circle or a little larger. Don’t worry if the edges are not perfect.

Place 3 heaping tablespoons of the filling on one side of the circle. Dip a finger into the water and moisten the edges of the pastry. Fold over the other half and press to seal.

Take a fork and crimp the edges. Cut off any extra to make it look neat and uniform. Place on a parchment-lined baking sheet and continue work until you have rolled all the dough and filled the patties.

Frying and Serving the Patties

After forming the patties, place the pans in the refrigerator while you heat the oven to 350 F.
Just before adding the pans with the patties to the oven, brush the patties with egg wash.
Bake patties for 30 minutes or until golden brown.
Cool on wire racks.
Serve warm.