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Category: Dessert

Area: American

Ingredients:

• 200g Dark Chocolate
• 100g Milk Chocolate
• 250g Salted Butter
• 400g Light Brown Soft Sugar
• 4 large Eggs
• 140g Plain Flour
• 50g Cocoa
• 200g Raspberries

Instructions:

Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

Category: Seafood

Area: Portuguese

Ingredients:

• 2 finely chopped Onions
• 1 Diced Red Pepper
• Small bunch Coriander
• 1 small Red Chilli
• 3 cloves Garlic
• 400ml Dry White Wine
• Pinch Saffron
• 1 Bay Leaf
• 300g Potatoes
• 400g Plum Tomatoes
• 600g Cod
• 300g Squid
• 8 Tiger Prawns
• 500g Clams
• 500g Mussels
• 1 sliced Baguette

Instructions:

STEP 1

Heat a drizzle of oil in a large, deep-sided frying pan, and fry the onion and pepper on a medium heat until softened but not browned. Finely chop the coriander stalks (keep the leaves for later), and add to the pan with the chilli and chopped garlic. Fry for another few minutes. Add the wine, saffron and bay leaf and let it simmer until reduced by half.

STEP 2

Add the potatoes, tomatoes, and 300ml water and bring to a gentle boil. Break up the tomatoes with a spoon on the side of the pan and simmer for 20-25 minutes until the potatoes are just tender, and the tomatoes have broken down.

STEP 3

Season well, then gently push the fish into the sauce, and arrange the squid, prawns, clams and mussels on the surface. Put the lid on and cook for 6-8 minutes until the mussel and clam shells have opened, the prawns are cooked and the fish is flaky. Toast the bread, rub lightly with the halved garlic clove and drizzle with olive oil. Serve the stew scatted with chopped coriander leaves, and the toasts for dunking.

Category: Vegetarian

Area: British

Ingredients:

• 1 Rapeseed Oil
• 1 Onion
• 3 cloves Garlic
• 1 tsp Paprika
• ½ tsp Cumin
• 1 tblsp Thyme
• 3 Medium Carrots
• 2 small stalks Celery
• 1 Red Pepper
• 1 Yellow Pepper
• 2 x 400g tins Tomato
• 250ml Vegetable Stock Cube
• 2 sliced Courgettes
• 2 sprigs Thyme
• 250g Lentils

Instructions:

Heat the oil in a large, heavy-based pan. Add the onions and cook gently for 5 – 10 mins until softened.
Add the garlic, spices, dried thyme, carrots, celery and peppers and cook for 5 minutes.
Add the tomatoes, stock, courgettes and fresh thyme and cook for 20 – 25 minutes.
Take out the thyme sprigs. Stir in the lentils and bring back to a simmer. Serve with wild and white basmati rice, mash or quinoa.

Category: Dessert

Area: British

Ingredients:

• 250g Plain Flour
• 135g Butter
• 400g Golden Syrup
• 150g Breadcrumbs
• Zest of 2 Lemons
• 1 beaten Eggs

Instructions:

First make the short crust pastry: measure the flour into a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs (alternatively, this can be done in a food processor). Add about three tablespoons of cold water and mix to a firm dough, wrap in cling film and chill in the fridge for about 20 minutes.
Preheat the oven to 200C/400F/Gas 6 and put a heavy baking tray in the oven to heat up. Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter.
Remove about 150g/5½oz of pastry from the main ball and set aside for the lattice top.
Roll the rest of the pastry out thinly on a lightly floured work surface and line the prepared flan tin with the pastry.
Prick the base with a fork, to stop the base rising up during baking.
Place the reserved pastry for the lattice top on cling film and roll out thinly. Egg wash the pastry and set aside to chill in the fridge (the cling film makes it easier to move about). Do not cut into strips at this stage. Do not egg wash the strips once they are on the tart as it will drip into the treacle mixture.
To make the filling, heat the syrup gently in a large pan but do not boil.
Once melted, add the breadcrumbs, lemon juice and zest to the syrup. (You can add less lemon if you would prefer less citrus taste.) If the mixture looks runny, add a few more breadcrumbs.
Pour the syrup mixture into the lined tin and level the surface.
Remove the reserved pastry from the fridge and cut into long strips, 1cm/½in wide. Make sure they are all longer than the edges of the tart tin.
Egg wash the edge of the pastry in the tin, and start to make the woven laying lattice pattern over the mixture, leave the strips hanging over the edge of the tin.
Once the lattice is in place, use the tin edge to cut off the strips by pressing down with your hands, creating a neat finish.
Bake on the pre-heated baking tray in the hot oven for about 10 minutes until the pastry has started to colour, and then reduce the oven temperature to 180C/350F/Gas 4. If at this stage the lattice seems to be getting too dark brown, cover the tart with tin foil.
Bake for a further 25-30 minutes until the pastry is golden-brown and the filling set.
Remove the tart from the oven and leave to firm up in the tin. Serve warm or cold.

Category: Chicken

Area: Jamaican

Ingredients:

• 12 Chicken Thighs
• 1/2 Lime
• 1 bunch Spring Onions
• 1 tbs chopped Ginger
• 3 cloves Garlic
• 1/2 Onion
• 3 chopped Red Chilli
• 1/2 teaspoon Thyme
• Juice of 1 Lime
• 2 tbs Soy Sauce
• 2 tbs Vegetable Oil
• 3 tbs Brown Sugar
• 1 tbs Allspice
• 200g Basmati Rice
• 400g Coconut Milk
• 1 bunch Spring Onions
• 2 sprigs Thyme
• 2 cloves chopped Garlic
• 1 tbs Allspice
• 800g Kidney Beans

Instructions:

To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.

Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.

Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.

If you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins. To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the lime halves and cook for 45 mins until tender and cooked through.

While the chicken is cooking, prepare the rice & peas. Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.

Add the beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.

Category: Pasta

Area: American

Ingredients:

• 8 ounces (230 grams) Macaroni
• 1/3 cup Plain Flour
• 3/4 teaspoon Mustard Powder
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon Black pepper
• 1/8 teaspoon Cayenne pepper
• 6 tablespoons (85 grams) Butter
• 1 1/2 cups (360 milliliters) Whole Milk
• 1 cup (240 milliliters) Heavy Cream
• 1 pound (455 grams) Monterey Jack Cheese
• 4 tablespoons (55 grams) Butter
• 1 teaspoon garlic powder
• 16 slices square Bread
• 8 slices mild Cheddar Cheese
• 8 slices Colby Jack Cheese
• 4 tablespoons (55 grams) Butter

Instructions:

Make the mac and cheese

1. Bring a medium saucepan of generously salted water (you want it to taste like seawater) to a boil. Add the pasta and cook, stirring occasionally, until al dente, 8 to 10 minutes, or according to the package directions. The pasta should be tender but still chewy.
2. While the pasta is cooking, in a small bowl, whisk together the flour, mustard powder, garlic powder, salt, black pepper, and cayenne pepper.
3. Drain the pasta in a colander. Place the empty pasta pan (no need to wash it) over low heat and add the butter. When the butter has melted, whisk in the flour mixture and continue to cook, whisking frequently, until the mixture is beginning to brown and has a pleasant, nutty aroma, about 1 minute. Watch carefully so it does not scorch on the bottom of the pan.
4. Slowly whisk the milk and cream into the flour mixture until everything is really well combined. Cook, whisking constantly, until the sauce is heated through and just begins to thicken, about 2 minutes. Remove from the heat. Gradually add the cheese while stirring constantly with a wooden spoon or silicone spatula and keep stirring until the cheese has melted into the sauce. Then stir in the drained cooked pasta.
5. Line a 9-by-13-inch (23-by-33-centimeter) rimmed baking sheet with parchment paper or aluminum foil. Coat the paper or foil with nonstick cooking spray or slick it with butter. Pour the warm mac and cheese onto the prepared baking sheet and spread it evenly with a spatula. Coat another piece of parchment paper with cooking spray or butter and place it, oiled or buttered side down, directly on the surface of the mac and cheese. Refrigerate until cool and firm, about 1 hour.

Make the grilled cheese
6. Heat a large cast-iron or nonstick skillet over medium-low heat.
7. In a small bowl, stir together the 4 tablespoons (55 grams) butter and garlic powder until well blended.
8. Remove the mac and cheese from the refrigerator and peel off the top layer of parchment paper. Carefully cut into 8 equal pieces. Each piece will make 1 grilled mac and cheese sandwich. (You can stash each individual portion in a double layer of resealable plastic bags and refrigerate for up to 3 days or freeze it for up to 1 month.)
9. Spread 3/4 teaspoon garlic butter on one side of each bread slice. Place half of the slices, buttered-side down, on a clean cutting board. Top each with one slice of Cheddar, then 1 piece of the mac and cheese. (Transfer from the baking sheet by scooting your hand or a spatula under each piece of mac and cheese and then flipping it over onto a sandwich.) Place 1 slice of Jack on top of each. Finish with the remaining bread slices, buttered-side up.
10. Using a wide spatula, place as many sandwiches in the pan as will fit without crowding it. Cover and cook until the bottoms are nicely browned, about 4 minutes. Turn and cook until the second sides are browned, the cheese is melted, and the mac and cheese is heated through, about 4 minutes more.
11. Repeat with the remaining ingredients. Cut the sandwiches in half, if desired, and serve.

Category: Beef

Area: Filipino

Ingredients:

• 3 cloves Garlic
• 1 sliced Onion
• 2 Lbs Beef
• 8 ounces Tomato Puree
• 1 cup Water
• 3 tbs Olive Oil
• 1 Slice Lemon
• 1 large Potatoes
• 1/4 cup Soy Sauce
• 1/2 tsp Black Pepper
• 2 Bay Leaves
• To taste Salt

Instructions:

0. Make the beef tenderloin marinade by combining soy sauce, vinegar, ginger, garlic, sesame oil, olive oil, sugar, salt, and ground black pepper in a large bowl. Mix well.
1. Add the cubed beef tenderloin to the bowl with the beef tenderloin marinade. Gently toss to coat the beef. Let it stay for 1 hour.
2. Using a metal or bamboo skewer, assemble the beef kebob by skewering the vegetables and marinated beef tenderloin.
3. Heat-up the grill and start grilling the beef kebobs for 3 minutes per side. This will give you a medium beef that is juicy and tender on the inside. Add more time if you want your beef well done, but it will be less tender.
4. Transfer to a serving plate. Serve with Saffron rice.
5. Share and enjoy!

Category: Beef

Area: Canadian

Ingredients:

• 1 Beef Brisket
• 3 tbs Salt
• 3 tbs Black Pepper
• 1 tbs Coriander
• 1 tbs Sugar
• 1 tsp Bay Leaf
• 1 tsp Cloves
• 3 tbs Black Pepper
• 1 tbs Coriander
• 1 tbs Paprika
• 1 tbs Garlic
• 1 tbs Onion
• 1 tbs Dill
• 1 tsp English Mustard
• 1 tbs Celery Salt
• 1 tsp Red Pepper Flakes

Instructions:

To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.
Remove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.
To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl. Coat entire brisket with the rub.
Fire up smoker or grill to 225 degrees, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 6 hours.
Transfer brisket to large roasting pan with V-rack. Place roasting pan over two burners on stovetop and fill with 1-inch of water. Bring water to a boil over high heat, reduce heat to medium, cover roasting pan with aluminum foil, and steam brisket until an instant read thermometer registers 180 degrees when inserted into thickest part of the meat, 1 to 2 hours, adding more hot water as needed.
Transfer brisket to cutting board and let cool slightly. Slice and serve, preferably on rye with mustard.

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.

Category: Seafood

Area: Japanese

Ingredients:

• 300ml Sushi Rice
• 100ml Rice wine
• 2 tbs Caster Sugar
• 3 tbs Mayonnaise
• 1 tbs Rice wine
• 1 tbs Soy Sauce
• 1 Cucumber

Instructions:

STEP 1
TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.

STEP 2
Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.

STEP 3
Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings – here we’ve used tuna and cucumber.

STEP 4
Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.

STEP 5
Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.

STEP 6
Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.

STEP 7
TO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.

STEP 8
Cover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.

STEP 9
Tip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film.

STEP 10
TO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.

STEP 11
Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.