Receptai

If you are using rohu fish it will usually be frozen. Soak it in cold water for 30-45 minutes to defrost and while still a little firm, descale and cut each steak into quarters and wash in cold saltwater a few times. Drain and set aside. If using an alternative such as cod, cut into 2 ½ inch chunks then rinse, drain and set aside 2 Top and tail the daikon and peel using a potato peeler. Cut in half widthways then cut each half down the middle, lengthways. Now slice into 2cm-thick half-moon pieces. Rinse and set aside 3 Place a large, shallow saucepan over a medium heat and add the oil. When the oil is hot add the crushed garlic and stir for a minute until pale golden 4 Add the onion paste and salt and cook for 3-5 minutes, until the onion softens and becomes translucent, stirring occasionally 5 Pour in 200ml of water then cover and cook for 10 minutes, stirring once or twice 6 After 10 minutes add the ground spices and stir for a couple of minutes so that the spices cook through. Cover and cook for 5 minutes over a low heat then stir in the daikon. After a minute or so add 200ml of water. Cover and cook for 10 minutes on a medium heat 7 Add the fish pieces to the pan and mix thoroughly so that the fish is coated in the spices. Gently shake the pan and cover and cook for 5 minutes on medium heat. It is very important not to stir the pot after this stage 8 Meanwhile, boil some water. After the 5 minutes are over carefully pour 500ml hot water into the pan. When doing this pour into the sides of the pan so that you don’t pour boiling water directly onto the fish 9 Give the pan a gentle shake then cover and simmer over high heat for 15 minutes. Add the chopped coriander and chillies and continue cooking for another 5 minutes then turn off the heat. Serve immediately with rice and the lime wedges

Heat a large skillet or braiser over medium heat on the stovetop. Add the olive oil. A braiser with cooked ground beef Cook the Meat: Add the ground meat to the pan. Use a potato masher or wooden spoon to break it into small pieces. Cook for 3–4 minutes until browned. Add Vegetables and Seasoning: Stir in the onion, carrots, red pepper, garlic, and tomato paste. Season with salt, black pepper, smoked paprika, ground cumin, and Italian seasoning (if using). Cook for 2–3 minutes, stirring frequently. A braiser with cooked ground beef, carrots, onions, peppers, garlic and seasoning. Add Cabbage and Liquid: Add the chopped cabbage, apple cider vinegar or lemon juice (if using), and water. Stir well to combine. Reduce the heat to medium-low, cover, and cook for 30 minutes. Stir occasionally to prevent the cabbage from sticking to the bottom of the pan. A pot with cooked ground beef, vegetables and cabbage on a stove top Check for Doneness: Uncover and check the texture of the cabbage. If necessary, increase the heat to medium-high and cook for an additional 5–7 minutes to evaporate excess liquid and finish cooking. A braiser with cooked ground meat and cabbage dish on a stove top Garnish and Serve: Sprinkle with chopped parsley or fresh herbs before serving.

Cut the beef into 1-inch chunks. Dredge the beef in the flour until all of the beef sides are covered. In a large soup pot, melt the butter over medium high-heat. In small quantities, brown the beef on all sides, removing the browned beef and setting it aside in a large bowl as you go. When the beef is browned, add the onion and the garlic to the pot. Sauté the onion and garlic for one minute, scraping the bottom of the pot as you stir. Return the browned beef to the pot and add the beef stock, pumpkin puree, Worcestershire sauce, salt, and pepper. Stir well and bring to a boil. Once the liquid is boiling, reduce heat to medium-low and simmer for 3 hours, stirring occasionally. Add the potatoes, carrots and thyme sprigs to the pot and increase heat to medium. Cook for an additional 30 minutes. Salt to taste and serve.

step 1 Make the filling by placing the onion, ginger, garlic, chilli, and some salt into food processor. Purée until smooth. Heat the oil in a frying pan and pour the purée into it. Fry for 5 mins or until cooked through. Add the prawns, tomatoes and chopped coriander. Squeeze in the lime and add salt to taste. Cook for 3 mins, or until the prawns have cooked through. Remove from the heat. step 2 Drain and rinse the black-eyed peas. Pour into a food processor with the garlic and chili. Purée until smooth. Scrape into a bowl and add the onion, flour, salt, chilli powder and baking powder. Mix and roll into 16 balls. step 3 Heat the oven to 190C/170C fan/gas 5. Heat 8cm of the palm or vegetable oil in a wok or small heavy pan. When a small piece of bread sizzles, drop 4-5 balls into the oil. Fry until golden and crisp, about 4-5 mins. Drain on kitchen paper and repeat until they are all finished. You can keep them warm in the oven while you finish. Slice the fritters open down the centre and spoon the prawn filling in. Serve with hot sauce.

Wash the stewing steak and place it in the mixing bowl with the lemon or lime juice. Set that to one side; while you slice the garlic into tiny slices, slice the onion. Chop the basil and thyme. Now you need to be very careful when you slice the scotch bonnet peppers; you want these in fine pieces, which you can either do with a long knife trying not to touch the pepper, or you can wear rubber gloves to cut it up. Wash your hands straight afterward and do not touch your eyes; these peppers really burn your hands and eyes if they make contact with the skin! Now rinse the lime or lemon juice off the stewing steak. And cut the meat into cubes. Also, chop the pig’s trotters and the oxtail into cubes. Fill the large saucepan with water and bring to a boil. Add the pig’s trotters. When the pig’s trotters have boiled, drain the excess water, and now add the stewing steak and cover with fresh hot water. Now add your chopped garlic, onion, and peppers. Now add the cinnamon stick, cloves, basil, and thyme and a pinch of salt and sugar to taste. Now simmer until the meat is tender. The flavor of this dish comes out over a few days and therefore gets tastier each time you reheat it; make sure you always reheat the entire pot to boiling point.

Conch Stew Cooking Directions Clean conch meat and pound to tenderize. Boil conch for 2 - 3 hours or until tender. Make Sea Pie while conch cooks (instructions below). Once cool, cut conch in bite size pieces and season. Add all ingredients, except flour, to pan and simmer for 10 to 20 minutes. Mix flour with 1 cup water and pour into pan to thicken. Add Sea Pie pieces and continue to cook for an additional 10 minutes. Sea Pie Cooking Directions Make dough with flour, pinch of salt and water so that you can roll out as thin as possible, then cut into 2 ½” x 2 ½” squares. Let set for 30 minutes then stretch squares to thin them out and add to conch stew mixture. Serve with white rice, plantain, breadfruit or your choice of vegetables.

step 1 Heat oven to 180C/160C fan/gas 4. Rub 4 ramekins, about 175ml capacity, or dariole moulds liberally with the soft butter. Sprinkle with the caster sugar to coat. step 2 In a medium bowl, press the egg yolks through a wire sieve and mix with the coconut milk, sugar, coconut and vanilla. Pour into ramekins and place in a large roasting tin in the oven. step 3 Pour water into the roasting tin to three-quarters up the ramekins so it acts like a bain marie or water bath for the quindim. Bake for 30-35 mins until the tops are golden. Take the ramekins out of the water and leave to cool for 5 mins. step 4 Chill for 4 hrs and then run a knife around the edge. Place a plate on top and turn out the quindims to serve.

Wash crabs and boil in large pot of water for 15 minutes, remove from boiling water and cool. Crack legs and open backs to remove all meat, set aside. Remove seeds from scotch bonnet pepper and dice pepper and onions. Sauté onions and scotch bonnet peppers in oil over medium heat until onions begin to get transparent. Add crab meat, black pepper and salt, stirring occasionally. Cook over medium heat for an additional 5 to 10 minutes. Serve with “bread kind”, a local dish that consists of a variety of starchy vegetables including pumpkin, squash, plantain, potato, cassava and breadfruit. Optional: Seasoned crab meat may also be stuffed in cleaned crab backs and baked. Cover stuffed backs with foil paper and bake at 350 degrees for 30 minutes.

1) In a large bowl, combine the butter and caster sugar until creamy. Add the egg and a pinch of salt. 2) Stir into a buttery mixture. Add the sifted flour. 3) Whisk well. You should end up with a smooth dough. Cover it with a piece of plastic wrap and put the dough in the fridge for 15 minutes to chill and set. 4) In the meantime combine the cassonade (or brown sugar) and the cinnamon. 5) Transfer the dough onto a floured surface and knead it for a minute. Add extra flour if necessary. Roll the dough out gently into a nice rectangle. It should be about ⅕-inch (5 mm) thick. Sprinkle with the sugary cinnamon mixture. 6) Carefully start rolling the dough up. If it is too sticky, put it in the fridge again for a couple of minutes. Wrap it up tightly in plastic wrap. 7) Put it in the fridge for 30 minutes to chill and set. After that, remove the cling film and cut the dough roll into even slices. 8) Place the slices on a baking paper lined baking tray. Bake the cookies in a preheated oven at 356°F (180°C) for 14 to 16 minutes. 9) Let the baked cinnamon roll cookies cool down fully before eating or wrapping them up.

1. In a medium bowl, combine the coconut milk, red curry paste, fish sauce, palm sugar, and broth, whisking until smooth—this ensures no lumps in the sauce. 2. Heat the vegetable oil in a large skillet over medium heat (about 350°F) for 30 seconds until shimmering. 3. Pour the coconut milk mixture into the skillet and bring it to a gentle simmer, stirring occasionally, which should take about 3-4 minutes. 4. Add the fish cubes and kaffir lime leaves to the skillet, submerging them fully in the sauce. 5. Reduce the heat to low, cover the skillet, and let it cook for 10 minutes until the fish is opaque and flakes easily with a fork—avoid overcooking to keep it tender. 6. Stir in the beaten egg slowly, cooking for 2 more minutes until the sauce thickens slightly, which adds a rich, custard-like texture. 7. While the curry simmers, prepare the banana leaves by briefly passing them over a gas flame for 10 seconds to make them pliable, or use parchment paper as a handy alternative. 8. Spoon the curry into the center of each banana leaf square, folding the edges to form a tight packet to trap steam. 9. Place the packets in a steamer basket over boiling water and steam for 10 minutes until heated through and fragrant. 10. Carefully unwrap the packets and garnish with fresh cilantro and lime wedges before serving

1 Prepare In a mixing bowl cream together the eggs, sugar and cooled melted butter then add the honey and soda. 2 Add half the flour and the walnuts (you can add the walnuts whole or ground them) and mix well. 3 Add the rest of the flour and using your hands kneed the mixture together until a firm dough is formed. 4 Coat a large baking tray (traditionally a circle tray is used about 30cm is best with a 2 - 3 inch height) with olive oil. Add the dough and press it down so that it fits the whole tray. Try and get the dough flat and equal in height all over. 5 Baking Place on the bottom shelf of a cold oven and turn the temperture up to 180 degrees. Bake for 35 minutes and the dough has turned dark brown and is firm to touch. 6 Remove from the oven and leave to cool while making the syrup. 7 Adding the Syrup Add the sugar and water to a saucepan and bring to the boil. Leave boiling for 10 minutes, mixing occasionally. Remove from the heat. 8 Cut the Shendetlie into squares of diamond shapes and pour over the hot syrup. Use enough of the syrup to cover the cake plus 1 cm overflowing, sitting on top. This will soak into the cake while you leave it to cool for at least 1 hour before serving.

step 1 Heat a large heavy-based saucepan with a fitted lid, add the bacon and fry until crisp. Remove and keep the oil in the pan. In batches sear the ribs, sausages and pork shoulder. Season each batch with salt and pepper. step 2 Remove the meat and set aside. Add the onion, garlic and chilli to the pan. Pour in a little olive oil if it needs more. Season with salt and pepper and fry for 8 mins or until soft. step 3 Add the meat, bay leaves, white wine vinegar and drained beans. Cover with just enough water to cover, about 650ml. Bring to a boil and reduce the heat to a low simmer. Cover and cook for 2 hrs, or until the beans are soft and the meat is tender. If there is too much liquid in the pot take the lid off in the last hr. You can also use a slow cooker on the short method (4 hr) or make a quick version using a pressure cooker in batches for 30 mins each. Another method is to cook it in the oven for 3-4 hrs at 160C/140C fan/gas 3. step 4 Serve with rice, a sprinkle of parsley or coriander, hot pepper sauce and orange slices.

Place the flour in a large bowl and add the yeast and sugar. If the milk is cold make sure to heat it to lukewarm. Mix your flour mixture bit by bit with the milk until you have a smooth batter. Add the salt and mix with a wooden spoon till the batter is smooth and liquidy. Cover with a clean tea towel and leave in a warm spot for about an hour to rise. Heat your deep fryer or add the oil to a large pot. The oil should be a t 180˚C (350˚F) for best results. Before starting stir your batter through and scoop the batter with two spoons or with an ice cream scoop. Let it drop into the oil carefully. It is easiest to do this if you dip your spoons or scoop into the oil before dipping into the batter. That way it will slide of the spoons easily. Don't over crowd the fryer to prevent the oil cooling down too quickly and everything sticking together. Once one side is golden brown it usually turns around to the other side automatically. If not help it along with two forks. Take the balls out once golden brown and leave to drain on a piece of kitchen paper.

step 1 Heat the oven to 180C/160C fan/ gas 4. Oil and line the base of a 20cm springform cake tin. Mix the flour, sugar and baking powder together in a large bowl and set aside. Tip the oil, carrots and eggs in a blender and blitz until smooth. Pour the wet ingredients into the dry, stirring until smooth. step 2 Pour the batter into the cake tin and give it a shake to get rid of air bubbles. Bake for 45 mins to 1 hr, until a clean knife or skewer inserted into the middle comes out clean. If the middle is sticky, put back in the oven for a further 5 mins. Remove from the oven and leave to cool in the tin. step 3 For the drizzle, heat the milk, cocoa and sugar in a saucepan over a low heat. Stir until the sugar dissolves (about 5 mins), creating a thick, shiny drizzle. step 4 Remove the cake from the tin and level the top using a serrated knife, then flip so the bottom becomes the top. Pierce all over using a knife or toothpick and put on a wire rack with a tray or large bowl underneath. Pour the drizzle over the cake in batches until it’s all absorbed. You can reuse any drizzle caught in the tray or bowl. Most of the drizzle should be absorbed.

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes. While the potatoes are cooking, heat oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes, adding garlic for the last minute. Stir in diced tomatoes and tomato paste; cook until tomatoes soften and begin to lose their shape, 3 to 5 minutes. Add ground beef to the skillet; cook and stir until browned and crumbly, about 10 minutes. Stir in Panquehue cheese, parsley, and cayenne pepper; season with salt and pepper. Turn off the heat and let sit until needed. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish. Drain potatoes in a colander, then allow to steam dry for 1 to 2 minutes. Transfer potatoes back to the pot, add butter and salt, and mash until smooth. Let cool until just warm, 5 to 10 minutes, then stir in beaten egg. Spread 1/2 of the mashed potatoes over the bottom of the prepared baking dish. Layer ground beef mixture over top, then completely cover with remaining potatoes. Bake in the preheated oven until potatoes are hot and lightly browned on top, about 40 minutes.

Preheat oven to 350 F. Line 2-3 baking sheets with parchment paper. In a bowl, combine flour, salt, cinnamon and baking soda. In the bowl of a stand mixer, fitted with the paddle attachment, beat together eggs and powdered sugar for3 minutes. Add vanilla extract and honey. Mix to combine, then add oil. Add the flour mixture in two increments and beat to incorporate. Let the dough rest for 5-10 minutes. Shape 2 tbsp balls, place on baking sheets and press flat. Bake for 12-15 minutes, until golden. Let the cookies cool down completely. Melt white and semi-sweet chocolate separately with 1 tbsp vegetable oil each. Dip cookies halfway into chocolate. Let it set. Keep in a air tight container or wrapped in cellophane bags for up to 2 weeks in room temperature or refrigerated.

step 1 In a medium heavy-based saucepan, heat the butter, condensed milk, a pinch of salt and the cocoa, to boiling, stirring constantly with a wooden spoon. Reduce the heat to medium-low; cook for 10-15 mins, stirring constantly, until the mixture is thick and shiny and starts to pull away from the bottom. step 2 Stir in the vanilla and vigorously mix again. Pour the mixture onto a buttered plate. Chill for at least 2 hrs. step 3 Butter your hands and pinch off some of the dough to make 2.5cm balls. Place your toppings into small bowls and roll the balls of one of the decorations. Place in mini paper baking cups or on a tray lined with non-stick baking paper

Fry the ginger in plenty of oil until golden and slightly crispy. Set aside for later. Cut the fish into strips. Dredge the fish in a very thin layer of tempura flour. Fry the fish in plenty of oil until golden brown and crispy. You can use the same oil as you were using to fry the ginger. Crush the garlic and chop it into small pieces. Chop the spring onion. Drain the fermented soybeans using a colander. If you are using salted beans (soybeans in a very salty brine), you need to wash the beans in water before you add them to the dish. Add a tablespoon of oil to a deep pan or a large pot, and sauté the garlic until slightly golden. Add the soybeans and stir fry for a few minutes. If the soybeans are very salty, add ¼- ½ tablespoon sugar to balance the flavor. Add water and fry for a minute. Just before serving, stir in the fried ginger, the spring onion, and the crispy fish. Serve with steamed rice.

Cover the diced salt beef with water and bring to a boil. Repeat as necessary, draining and replacing water to eliminate some of the brine. In a separate pan, place beans in water, add coconut milk, bay leaves, pimento seeds, whole garlic, whole scotch bonnet pepper and scallions. Slowly bring to a boil and simmer for about 2 hours, or until beans are tender. Add salt beef, onions, thyme and crushed garlic and simmer for another 20 minutes. Adjust seasonings if necessary. Remove the bay leaves and scotch bonnet pepper, being careful not to burst the pepper. Serve with white rice and your choice of salad or vegetables.

Preheat oven to 350 F. Heat oil in a skillet. Add the ground meat and cook, breaking it down with a wooden spoon for 6-7 minutes, until browned. Add onion and garlic. Add carrots (optional).Add salt, black pepper, dried mint, summer savory, thyme (optional), tomato sauce and tomato paste. Cook for 2-3 minutes, stirring frequently. Grease a 9×9 or 9×13 baking dish with oil. Add in the drained potatoes and meat mixture. Stir to evenly distribute the meat into the potatoes. Add cold water to the baking dish, so it just covers the top of the potatoes. Bake for 40-50 minutes, until the water is absorbed by the potatoes and they are fully cooked. In the mean time prepare the Bechamel sauce (or the Bulgarian Style Topping). For the Bechamel: In a bowl, swish egg yolks. Set aside. Melt butter in a saucepan. add flour. Cook for 3 minutes on medium heat, stirring frequently. Slowly add the milk, whisking to incorporate. Add salt and nutmeg. Cook for 3 minutes, until thickened. Let the mixture cool for 5 minutes. Add in the egg yolks (with feta). Let the sauce stand at room temperature, while the potatoes and meat are cooking. Pour the sauce over the cooked potatoes. Top with cheese. Bake for 15 minutes, until golden. You can broil for 1-2 minutes, if the top is not getting to the desired golden color. For the Bulgarian Moussaka topping: In a bowl beat together eggs, yogurt, milk, flour, then add salt and baking soda. Pour over the moussaka . Top with cheese. Bake for 10-15 minutes, until golden.

Pre heat the oven to 160 degrees Celsius. Cut the meat into large chunks then brown in a dish suitable for slow cooking in the oven such as a cast iron casserole dish. Add the whole peeled onion, salt, cracked black pepper, water and bay leaves. Bring to the boil then cover and place into the oven for 4 hours. After 4 hours, remove from oven and place onto the stove burner in order to cook off most of the remaining liquid. Use a wooden spoon to pound or mash up the meat, the meat should fall apart quite easily. and will appear shredded. You may brown the meat further if desired. Check seasoning then serve with polenta or the more traditional thick cornmeal porridge known as pap or sadza, and a side of green vegetables.

Beat the eggs, sugar and vanilla sugar until light and fluffy. I beat this in a stand mixer on medium-high speed for about 10 minutes. Sift the flour and cornstarch and add to the mixture. Fold this gently into the mixture; you don’t want all the air you whipped in to disappear. Pour the batter into a greased baking pan. Bake the cake base at 180°C/350°F (conventional oven) for 30 minutes. The cake is done when you press lightly on the top and it springs back. Allow the cake to cool in the pan for a few minutes before removing it to a cake rack. Meanwhile, prepare the nougatine and jam according to the recipe if you haven’t already. Let the cake cool completely before you cut it. If, like me, you used a 20 cm/8 inch spring form pan, cut the cake into three layers.

Fry the eggs sunny-side up and set aside. Finely chop the garlic. Wash the lettuce leaves and drain well. Thinly slice the onion and tomatoes. Cut the beef tenderloin into 2–3 cm cubes. Marinate with sea salt, palm sugar, Chinese cooking wine, oyster sauce, soy sauce, and sesame oil. Mix well. Heat a frying pan on high heat with cooking oil. Add chopped garlic and stir until the garlic browns lightly. Add the marinated beef (with all the marinade) and cook for 5–7 minutes, depending on how rare you want the beef. Dry roast the black Kampot peppercorns in a frying pan over medium-low heat for 2–3 minutes until fragrant. Grind the roasted pepper, place it in a bowl, then add sea salt and lime juice. Mix well. On a serving plate, arrange a bed of lettuce, then layer tomatoes, then onions. Spoon the cooked beef over the vegetables and place fried eggs on top. Serve with the Kampot pepper sauce and fragrant steamed rice. Sear hot and fast, Lok Lak is at its best when the beef stays tender and juicy, with a bold, bright dipping sauce to cut through the richness.

1 Prepare the Figs Cut off the hard bits of stalk and then cut the figs in half length ways. 2 Place the figs in a small frying pan / saute pan with the cut side face up and add the water around them. 3 Cooking Leave the figs on a medium heat to cook through, once they become soft remove them from the pan and place onto a serving dish. This will take around 10 - 15 minutes. 4 Prepare the Syrup In the pan there will be a red water juice left from the figs. Add the sugar while remaining on a medium heat. Stir continuously for a couple of minutes until the juice has turned to a thick syrup. Remove from the heat. 5 Serving Push one half of walnut into every fig and then drizzle the syrup over the top. 6 Serve warm or cooled.