STIR- FRIED BEEF WITH OYSTER SAUCE: ASIA
INGREDIENTS: ( serves 2 )
3 tbs cooking oil
10 g garlic, chopped
400 g beef tenderloin, thinly sliced
4 tbs oyster sauce
2 tbs soy sauce
200 g mushroom, sliced
50 g red, green and yellow peppers, thinly sliced
50 g spring onion, chopped
10 g red chilli, sliced
METHOD:
- Heat oil in a wok over medium heat, then fry the garlic until fragrant.
- Saute the sliced beef until cooked through, then add the oyster sauce, soy sauce, mushrooms, peppers, spring onions and red chillies.
- Keep stirring until all ingredients are cooked and ready to serve.
TIPS : Neua pad Nam man Hoy's secret is to cut the beef across the grain into thin slices about the size of a large postage stamp and marinate in a marinade of soft brown sugar, dark or light soy sauce. chinese rice wine, bicarbonate of soda or baking powder, thick cornflour ( cornstarch ) paste. ( 1 part cornstarch with 1/2 part cold water ) and oil for several hours - overnight if possible.
TOFU CURRY WITH PEANUTS AND RICE: ASIA
INGREDIENTS: ( serves 4 )
250 g tofu ( firm )
1 tbs olive oil
1/2 mango
1 beefsteak tomato
1 onion
250 ml vegetable stock
2 tbs peanut butter
Salt and pepper
Chilli powder
curry powder
250 g rice
50 g peanuts, roughly chopped
Coriander
METHOD:
- Dice the tofu and fry in oil until brown on all sides. Meanwhile, peel the mango, scrape the flesh away from the stone and dice finely. Halve deseed and dice the tomato.
- When the tofu is golden brown, take out of the pan and set aside. Peel, finely chop and sweat the onion with the mango and tomato in the same pan until the onion is translucent.
- Add the vegetable stock. Stir in the peanut butter and bring to the boil, stirring until the peanut butter has melted and the sauce is creamy in consistency.
- Season with salt and pepper and add chilli powder and curry powder to taste. Add the tofu to the sauce, return to the boil and check the seasoning.
- Cook the rice according to the package instructions and spoon into bowls with the tofu curry. Serve garnished with peanuts and coriander.
TIPS :When standing at the refrigerated produce section of your grocery store, you might be surprised to see how many types of tofu there are 'extra firm', 'soft', and 'silken'. You'll want to stick with the type your recipe calls for since there is a major texture difference between the two extremes.
CRISPY DUCK WITH PLUM SAUCE: ASIA
INGREDIENTS: ( serves 4 )
For the duck
1.5 kg duck, fresh or defrosted
Salt
2 tbs plum sauce
50 ml water
2 tbs honey
2 tbs dark soy sauce
Spice powder to taste
For the sauce
3 shallots
300 g carrots
400 g radish
450 g plums
2 tbs sugar
300 g cabbage
2 cm ginger root
1 red chilli
100 ml water
5 tbs plum sauce
Salt
20 g pickled ginger
4 tbs dark soy sauce
2 tbs rice vinegar
METHOD:
- Wash the duck. Remove the breasts and legs and season with salt. Score the skin of the breast with a sharp knife. Place skin side up on an oven rack over a deep baking tray.
- Put a little water in the baking tray. Preheat the oven 190c, put the duck in the oven ( second shelf from bottom ) and roast for about 1-1/4 hours.
- At the same time,put the plum sauce, water, honey, soy sauce and 5- spice powder into a pan and bring to the boil. Brush the meat frequently with this mixture while it is cooking. For the last 10 minutes, turn on the grill function and brown the duck pieces.
- Peel the finely dice the shallots, carrots and radish. Wash, stone and chop the plums. Finely chop the cabbage. Put the sugar into a frying pan and heat until caramelized to a pale brown colour.
- Add the minced ginger root and chopped chilli, fry briefly, then add the chopped vegetables, plums and the rest of the ingredients. Simmer over a low heat for about 30 minutes, until reduced. Season to taste. Take the duck out of the oven and serve with the sauce.
TIPS :
Serve this dish with pancakes. To make the dough, stir 225 g white flour and 175 ml boiling water and knead into a small dough-this is the recipe for 16 pancakes. Heat a frying pan until hot and fry each pancakes for 1-2 minutes on each side, or until pale golden brown. Keep the pancakes warm until ready to serve. Dish up some plum sauce with a spoon and spread it onto the pancake together with the duck.
MIXED GRILL: MIDDLE EAST
INGREDIENTS: ( serves 4 )
1 skewer store- bought kofta kabab
1 skewer store- bought shish tawook
1 skewer store- bought lamb kebab
150 g tomato wedges
120 g shallots
120 g green capsicum
Olive oil
40 g tomato, finely chopped
50 g onion, sliced
40 g parsley, finely chopped
1 tsp chilli paste
1/2 tsp cumin powder
10 ml pomegranate molasses
Salt and white pepper
3 medium- sized pitta breads
2 g dry mint powder
30 g onion, finely chopped
30 g parsley leaves, whole
30 g mint leaves, whole
1/2 tsp sumac powder
METHOD:
- Grill all the meat skewers. Put the tomato wedges, shallots and capsicum on the skewers, brush them with some oil then grill them for the garnish. Keep warm.
- Mix the chopped tomato, onion, parsley, chilli paste, olive oil, cumin powder, pomegranate molasses, some salt and white pepper together for the bread filling. Take 2 pitta breads, add a sprinkle of dry mint powder on one of them.
- Fill the second bread with the tomato mixture and grill it. Cut it into six pieces for the garnish. Combine the parsley leaves together with the sliced onion and then mix together with sumac powder.
- Split the remaining pitta bread into 2. Place one piece on a serving plate and then put the grilled kebabs on it. Add some of the parsley and onion mixture as a garnish on the side as well as on the grillled tomato, shallots and capsicum. Finally, add the grilled stuffed bread on top. Garnish with whole mint leaves.
TIPS : Serve this dish with a dip or 2 ( e.g hummus or labneh with mint) served room temperature to allow their flavour to surface and complement the grilled meat, as well as pickled turnips, cucumbers, and peppers.
RIBEYE WITH BREADCRUMBS AND SHALLOTS:
INGREDIENTS: ( serves 4 )
4 ribeye steaks, each approx. 250 g
2 tbs clarified butter
2-3 springs rosemary
Sea salt
Pepper
For the gravy
350 ml beef stock
1 carrot
1 small potato
250 g shallots
1 clove garlic
For the fried breadcrumbs
4-6 breadcrumbs
Egg yolk
Salt
6 tbs clarified butter
METHOD:
- For the gravy, put the stock and the peeled and chopped carrot and potato in a pan. Simmer over a medium heat for 1-1 1/2 hours, adding more liquid if necessary.
- Then strain through a sieve. Peel and dice the shallots and garlic, add to the sauce and simmer gently for a further 15 minutes.
- Meanwhile trim a little fat from the meat ( but not all of it ). Chop the fat and reserve for the fried breadcrumbs. Season the meat with pepper and quickly brown on both sides in clarified butter, season with pepper and wrap in aluminium foil with the rosemary and sea salt. Put into the oven at 180c for 15-20 minutes.
- Meanwhile mix the chopped fat with the breadcrumbs and egg yolk. Season lightly with salt. Heat the clarified butter in a small pan and crumble in the mixture. Fry until crisp and drain on a paper towel.
- Take the meat out of the oven and serve on boards garnished with rosemary and breadcrumbs. Serve the gravy separately.
TIPS :
The ribeye cut refers to a beef rib that has had the 6th through the 12th rib bones removed leaving just the rib-eye muscle. It is tender, flavourful, and expensive. Remember to buy steak knifes... People always forget about steak knives until they plate the steak..
MOROCCAN VEGETABLE STEW WITH COUSCOUS: AFRICA
INGREDIENTS: ( serves 4 )
500 g sweet potatoes
500 g potatoes
2 carrots
4 small courgettes
6 tomatoes
1 onion
4 tbs oil
1 tsp harissa paste
150 ml vegetable stock
1 tin chickpeas
Salt and pepper
1/2 bunch of parsley, chopped
Couscous to serve
2 cups quick-cooking couscous
2 cups water
1 tsp salt
1 tsp oil
METHOD:
- Peel the sweet potatoes and the potato and cut into cubes. Blanch the potatoes in salted, boiling water for 12 minutes; the sweet potatoes for 6 minutes.
- Peel the carrots and cut into 1 cm- thick slices. Blanch the carrots for 3 minutes. Wash the courgettes and cut into 2-3 cm thick slices. Place the tomatoes in boiling water, then immediately into cold water. Peel and chop the tomatoes finely.
- Peel the onion and chop finely. Heat the oil in a large pan with a lid. Fry the onions in the oil then add the tomatoes and continue to fry. Stir in the harissan paste and add the potatoes and the sweet potatoes.
- Cook for 5 minutes stirring continuously. Pour in the vegetable stock, cover with a lid and bring to the boil. Add the courgettes. Drain the chickpeas and stir in. Cover with the lid and cook for 10-15 minutes.
- Season with salt and peppers. Add the chopped parsley and divide into bowls. Serve hot with couscous.
- To prepare the couscous, take a large saucepan and bring the water to a boil. Add salt and oil, then stir in the couscous and cover. Remove from heat and place it aside for 5 minutes. Use a fork to fluff it up and let it cool.
TIPS : Pinto beans, white beans, kidney beand, black beans and green lentils could be used instead of chickpeas, if desired. Couscous is traditionally steamed and fluffed to separate the granules. Boiling and stirring can reduce quick-cooking couscous to a sticky, starchy mush. 1 cup couscous = 2-2-1/2 cups cooked. As a side dish, plan on 1/2 -3/4 cup cooked couscous per person.
ASPARAGUS RISOTTO: EUROPE
INGREDIENTS: ( serves 4 )
500 g asparagus
1 onion, finely chopped
85 g butter
300 g arborio rice
200 g garden peas
750 ml hot chicken or vegetable stock
55 g freshly grated parmesan cheese
Freshly ground black pepper, to taste
METHOD:
- Gently fry the onion in the butter until it becomes translucent. Add the rice and cook for a couple of minutes on a medium heat, stirring so that it gets a good coating of butter.
- Add a ladle of hot stock at a time and continue stirring until all the stock has been absorbed. Meanwhile, steam the asparagus for 3-6 minutes, or until tender when poked gently with a knife.
- Chop roughly once it is cooked. Steam the peas for about 10 minutes and drain. Add a knob of butter, the asparagus, half the parmesan and a good grinding of black pepper to the risotto and give it a stir.
- Serve your risotto in warm bowls with a sprinkling of parmesan on top of each serving.
TIPS : You can replace the asparagus with Swiss chard, collard greens, zucchini, butternut squash and pumpkin. Use high- quality short- grain rice, extra -virgin olive oil, homemede stock if possible, and good parmesan cheese. Don't put together strong- tasting vegetables such as cauliflower, broccoli, roasted red peppers or beets, since the flavour can overwhelm the taste of the risotto.
SKATE WING MEDITERRANEAN STYLE: EUROPE
INGREDIENTS: ( serves 1 )
1 tbs breadcrumbs
1 tbs parsley, chopped
180 g skate wing, boned
Salt and pepper
1/2 red onion
2 tsp white vinegar
1 potato
4 cherry tomatoes
3 capers
2 anchovies
2 tbs olive oil
5 taggiasche or black Italian olives
1/2 lemon, squeezed
METHOD:
- Prepare the parsley crust by mixing the breadcrumbs with the parsley, reserving a little as a garnish.
- Season the skate with salt and pepper. Flake the red onion. Bring a pan of water, salt and the white vinegar to the boil. Blanch the onion in the liquid for 3 minutes until tender.
- Peel the potato and cut into 1/2 cm cubes. Boil them for 10 minutes until tender, then leave to cool down. Cut the cherry tomatoes into quarters, the capers in half and the anchovies into strips.
- Sprinkle a hot pan with olive oil and slowly fry the skate on both sides. Place the fish on a tray, cover with the parsley crust and put into the oven at 180c for 3 minutes.
- Heat the remaining olive oil in a saucepan and pan-fry the tomatoes, adding the cooked potato, capers,onion, anchovies and olives. Stir-fry for 3 minutes and glaze with lemon juice.
- Place the potato mixture on the plate, top with the skate and garnish with parsley.
TIPS : To recreate the dish at home, you can substitute tilapia, cod or sole fillet for the skate wing.
KADAI JHEENGA: ASIA
INGREDIENTS: ( serves 4 )
50 ml cooking oil
10 g chopped garlic
5 g whole red chillies
50 g chopped onions
50 g chopped tomatoes
20 g coriander powder
20 g cumin powder
15 g garam masala
20 g red chilli powder
10 g ginger paste
200 g medium sized prawns
50 g diced capsicum
5 g green chillies
5 g fresh ginger
5 g fresh coriander
Salt to taste
METHOD:
- Take a heavy pan and add some cooking oil. Once it is hot, add chopped garlic and whole red chillies, frying gently until they start to brown, and follow with the chopped onions.
- Continue to fry until the onions are soft and golden, and pour in the chopped tomatoes. Sprinkle in your spices and ginger paste and stir well, leaving the sauce to cook and absorb all the fragrant flavours.
- Throw in your prawns that you have previously washed, deveined and salted and after a few minutes add the green chillies and capsicum.
- Leave the curry on the stove on a moderate heat to allow the flavour to circulate for 20 minutes.Serve hot with a garnish of chopped coriander and julienned ginger.
TIPS : Prawns or scampi cooked in Indian style, this dish known in North India as jheenga Fish and in Bengali as Chingri Machi.
SAUERBRATEN: EUROPE
INGREDIENTS: ( serves 4 )
3 small onions, chopped
2 carrots
2 sticks celery
2 tsp rosemary
4 tsp thyme
1 kg beef
1 clove
2 bay leaves
1 tsp peppercorns
750 ml beef stock
100 ml vinegar
3 tbs vegetable oil
1 tbs butter
Salt and ground black pepper
1 tsp nutmeg
1 tsp cloves, ground
1 tsp allspice
Parsley, to garnish
METHOD:
- Combine the chopped onion, carrots, celery, rosemary and thyme to make a mirepoix. Put the mirepoix and the meat into a bowl and add the quartered onion, clove, bay leaves and peppercorns.
- Add the beef stock and the vinegar and make sure that everything is well covered by the liquid. Cover and allow to marinate overnight in the fridge.
- Remove the meat from the marinate and fry well on all sides in the hot oil and butter in a stew pot. Season with salt and ground black pepper and add the marinade.
- Allow to stew for approximately 90 minutes. Remove the meat from the pot and sieve the sauce. Reduce to about half, add the spices and season to taste .
- Slice the meat, place in the sauce, serve with mashed potatoes and garnish with parsley.
TIPS : A famous dish of German origin in which meat is marinated in a sweet and sour mixture for several days and is then braised for several hours in the marinade, producing meat that is very tender and flavourful.
