Make the filling: Melt butter in a large skillet over medium heat. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes. Add pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs. Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens. Remove from the heat and set aside. Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended. Stir flour and salt together in a separate large bowl. Pour milk mixture into flour mixture; whisk until well combined and a dough forms. Let rest for 10 minutes. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 12 circles with a round cookie cutter or glass. Spoon filling into the center of each circle. Fold each circle in half and press the edges with a fork to seal. Brush the tops with beaten egg. Place empanadas onto the prepared baking sheet. Bake in the preheated oven until golden brown, about 25 minutes.
Step 1 Place pork chops in a 3-qt. glass baking dish. Using a fork, poke holes into pork all over; season all over with 1 tsp. salt. Drizzle with oil and toss to coat. Step 2 In a small bowl, combine orange zest and juice, lime zest and juice, oregano, pepper, garlic powder, cumin, and onion powder. Add half of marinade to pork and let rest 10 to 15 minutes. Step 3 Meanwhile, arrange a rack in center of oven; preheat to 425°. Add mustard and mayonnaise to remaining marinade and stir until smooth. Step 4 Transfer pork to oven and roast until an instant-read thermometer inserted into thickest part registers 140°, 15 to 20 minutes. Step 5 To build sandwiches, cut loaf in half crosswise, then cut each piece in half lengthwise for 4 pieces total. Spread butter on outside of bread on the top and bottom. Spread mustard mixture on cut sides of bread. On 2 bread pieces, layer each with 2 oz. cheese, 4 oz. ham, half of roast pork, 4 pickle slices, and remaining 2 oz. cheese. Close with remaining bread pieces and wrap each sandwich in foil. Step 6 Heat a large cast-iron skillet over medium heat. Place foil-wrapped sandwiches in skillet, then place another heavy skillet on top to create a homemade sandwich press. If you don’t have another heavy skillet, weigh the pan down with another lighter skillet or baking sheet, then top with couple of canned goods. Step 7 Grill sandwiches, turning halfway through, until toasted and cheese is melted, 3 to 4 minutes per side. Cut each sandwich in half and serve.
Sift the flour, baking powder, and salt into a large mixing bowl. Combine the lard and milk in a saucepan, and heat until the milk is hot. Pour the hot milk into the flour mixture, and stir until a dough forms. Turn out onto a floured surface, and knead until smooth and elastic. Cover, and allow to rest for 15 minutes. Preheat oven to 375 degrees F (190 degrees C). Roll the dough out on a floured surface 1/4-inch thick. Cut into 4-inch rounds. Brush the outer edges of each circle with beaten egg, and fill with a small mound of cheese. Fold each circle in half to form a half-moon; press the edges with your fingers or a fork to seal. Place the empanadas onto a parchment paper-lined baking sheet. Brush the tops with remaining egg. Bake in preheated oven until golden-brown, about 20 minutes. Alternatively, the empanadas may be deep fried in 375 degrees F (190 degrees C) oil. If deep frying, do not brush the outsides of the empanadas with egg. Drain on paper towels.
Place chicken breast in a saucepan and cover with water. Bring to a boil, add 1 tsp salt and simmer for approximately 15 minutes. Allow chicken to cool and then shred meat with two forks. Finely chop shallot/red onion. Stir mayonnaise, crème fraîche, Dijon mustard and apple cider vinegar to combine. Season with salt, pepper and extra Dijon mustard to taste. Combine with onion and chicken. Fry bacon until crisp and transfer to plate lined with paper towels. Rinse mushrooms, slice and fry in the same pan as bacon until golden (approximately 5 minutes). Season with a bit of salt and pepper. Arrange your chicken salad in a serving dish, topped with crisp bacon, mushrooms and chopped parsley. Serve on a slice of light or dark bread.
Cut the peppers lengthwise and remove the seeds. In a bowl combine 3.5 oz (100 grams) Feta cheese, 7 oz (200 grams) cottage cheese, 1 tbsp chopped chives (optional), 1 tbsp chopped parsley (optional), 1/4 tsp salt (more or less to taste) and 1 tbsp lemon juice. Fill the peppers with the mixture. Top with chopped chives and parsley. Serve.
1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute. 2. Add 4 cloves minced garlic and 2 finely chopped shallots to the skillet, stirring constantly until fragrant and lightly golden, 2-3 minutes. 3. Tip: Keep the heat medium to prevent burning—garlic can turn bitter if overcooked. 4. Add 1 lb ground pork to the skillet, breaking it up with a spoon, and cook until no pink remains, 5-7 minutes. 5. Stir in 3 tbsp prahok and cook for 1 minute to blend the flavors, mashing it slightly into the pork. 6. Pour in 1 cup coconut milk, stirring to combine, then reduce heat to medium-low and simmer for 10 minutes until the mixture thickens slightly. 7. Tip: Simmer gently to avoid curdling the coconut milk—a steady bubble is ideal. 8. Add 2 tbsp fish sauce, 1 tbsp palm sugar, and 2 minced Thai chilies, stirring until the sugar dissolves, about 2 minutes. 9. Remove the skillet from heat and stir in 2 tbsp lime juice, mixing thoroughly. 10. Tip: Add lime juice off the heat to preserve its fresh, tangy flavor without cooking it out. 11. Transfer the dip to a serving bowl and garnish with ¼ cup chopped fresh cilantro. 12. Let the dip cool for 5 minutes before serving to allow the flavors to meld.
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.
Heat up a pan over medium high heat, add olive oil and let it get hot. Add onions, peppers, cilantro, garlic, cumin, salt and pepper, cook for 3 to 5 min until onion is translucent. Mix in the beans, stir and reduce heat to medium, add the Lizano sauce, stir and cook for 5 more minutes. Add the rice, stir and cooked for a few more minutes, to incorporate all the flavors in the rice. The time to cook it I will depend of how you like your gallo pinto, some people like it a little wet and some other like it a little toasted or dry. I prefer it not too dry, so I cook it for about 5 to 7 min.
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.
1. Heat 1 tbsp vegetable oil in a large pot over medium-high heat until it shimmers, about 1 minute. 2. Add 1 lb boneless, skinless chicken thighs to the pot and cook until browned on all sides, approximately 5-7 minutes, stirring occasionally to prevent sticking. 3. Pour 4 cups water into the pot and bring to a boil, then reduce heat to a simmer. 4. Stir in 2 tbsp tamarind paste, 1 tbsp fish sauce, and 1 tsp sugar until fully dissolved, about 1 minute. 5. Add 1 stalk lemongrass and 2 kaffir lime leaves to the pot, then cover and simmer for 10 minutes to infuse the broth with flavor. 6. Tip: Bruising the lemongrass before adding helps release its essential oils for a more aromatic stew. 7. Add 1 cup pineapple chunks, 1 cup cherry tomatoes, and 1 cup green beans to the pot, stirring gently to combine. 8. Simmer uncovered for 10-12 minutes, or until the green beans are tender but still crisp and the tomatoes start to soften. 9. Tip: Avoid overcooking the vegetables to maintain their vibrant color and texture in the final dish. 10. Stir in 1 Thai chili and simmer for an additional 2 minutes to incorporate the heat. 11. Tip: Taste the broth and adjust with extra tamarind paste or fish sauce if desired, but do so gradually to avoid overpowering the balance. 12. Remove the pot from heat and discard the lemongrass and kaffir lime leaves before serving. 13. Present the stew hot in bowls, optionally garnished with fresh herbs like cilantro.
Combine vegetables in a bowl and sprinkle salt on top. Let it stand for 5 minutes. Add the oil. Top with feta and parsley. Serve.
1. Heat the vegetable oil in a large pot over medium heat until it shimmers, about 2 minutes. 2. Add the minced garlic and sauté until fragrant and lightly golden, about 1 minute, stirring constantly to prevent burning. 3. Add the chicken pieces and cook until they turn opaque on all sides, about 5 minutes, stirring occasionally. 4. Pour in the 8 cups of water and bring to a boil over high heat, which should take about 8 minutes. 5. Reduce the heat to low, stir in the fish sauce, salt, and sugar, and simmer uncovered for 20 minutes to develop the flavors. 6. While the broth simmers, cook the rice noodles according to package instructions until al dente, then drain and rinse under cold water to stop the cooking. 7. Divide the cooked noodles evenly among four bowls. 8. Ladle the hot broth and chicken over the noodles in each bowl. 9. Top each bowl with bean sprouts, chopped mint leaves, and optional red chili slices. 10. Serve immediately with lime wedges on the side for squeezing over the soup.
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.
Put the chicken, water and one garlic clove in a large saucepan. Place it over medium-high heat until boiling. Then turn the heat low, cover the pan and simmer the chicken for 10 minutes. Remove the chicken leg and breast. Keep the fresh chicken stock for later. Let the chicken cool. Then dice the chicken breast up. Pick the meat off the leg. Discard any bones and skin. Slice the leek, celery and carrot finely (julienne). Add the butter, rosemary and bay leaves to a large pan and place it over medium heat until melted. Then add the sliced vegetables. Season with pepper and salt. Stir and cook the vegetables for 3 minutes. Then add the shredded and diced chicken. Cover the pan and cook the chicken and vegetables for 5 minutes. Then add the cream and ½ cup (120 ml) of the fresh chicken stock. Look at this delicious waterzooi recipe! Do try out my chunky chicken stew with fresh leeks, celery, carrots and lots of cream... This is Belgian comfort food! Cover the pan and cook the stew for 20 minutes until the potatoes are tender. Add the egg yolk and 2 tablespoons of the warm cream from the pan to a cup. Whisk and add it back to the pan to thicken the sauce. Stir all the ingredients and then turn the heat very low. Check the seasoning and add extra pepper or salt to taste. Remove the rosemary and bay leaves. Divide the stew over deep plates and drizzle with the remaining cream sauce. Serve hot.
Cook beans until tender, add rice, coconut milk, onion, black pepper and salt, and add enough water to just cover the ingredients. Place Scotch Bonnet peppers on top, careful not to burst them. Simmer until rice is tender. Remove pepper before serving.
Place beans in a large pot and cover with cold water. Soak for at least 4 hours or overnight. Drain and rinse, before you use in the soup. Chop one of the onions and leave the other one whole. Chop carrots. Heat oil on a large pot over medium heat. Add the onion and carrots. Cook for 2 minutes. Add beans, water, peppers, head of onion, salt, pepper, summer savory, mint, thyme, Vegeta and tomato puree. Stir, bring to a boil, then reduce to a simmer and cook for 2 hours, or until the beans are tender. Remove the peppers and whole onion. Mash the onion. Peel peppers and chop. Return to the pot. Add more salt and pepper, if needed. Garnish with chopped parsley. Serve.
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.
1. In a medium bowl, whisk together the soy sauce and honey to create a marinade. 2. Add the chicken thigh strips to the marinade, ensuring each piece is fully coated, and let it sit for 20 minutes at room temperature. 3. While the chicken marinates, combine the julienned carrots, daikon radish, rice vinegar, and granulated sugar in a separate bowl, stirring until the sugar dissolves to pickle the vegetables. 4. In a small bowl, mix the mayonnaise and sriracha sauce thoroughly to make a spicy aioli. 5. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes. 6. Add the marinated chicken strips to the hot skillet in a single layer, cooking for 4-5 minutes per side until they reach an internal temperature of 165°F and develop a golden-brown crust. 7. While the chicken cooks, lightly toast the split baguettes in a toaster oven or under a broiler for 2-3 minutes until just crisp on the edges. 8. Spread a generous layer of the spicy aioli on the inside of each toasted baguette. 9. Drain the pickled carrots and daikon radish from their liquid, then layer them onto the bottom half of each baguette. 10. Place the cooked chicken strips evenly over the pickled vegetables in each sandwich. 11. Top the chicken with fresh cilantro leaves and thinly sliced cucumber. 12. Close the sandwiches by pressing the top half of each baguette down gently.
1. In a large bowl, combine the coconut milk, soy sauce, oyster sauce, honey, minced garlic, and black pepper to make the marinade. 2. Add the thinly sliced pork shoulder to the marinade, ensuring each piece is fully coated, then cover and refrigerate for at least 30 minutes to allow the flavors to penetrate. 3. While the pork marinates, rinse the jasmine rice under cold water until the water runs clear to remove excess starch, which helps prevent clumping. 4. In a medium pot, combine the rinsed rice and 4 cups of water, bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed and the rice is tender. 5. Heat a grill pan or outdoor grill to medium-high heat (about 400°F) and lightly brush with vegetable oil to prevent sticking. 6. Remove the pork from the marinade, shaking off any excess, and place it on the hot grill, cooking for 3-4 minutes per side until nicely charred and cooked through with an internal temperature of 145°F. 7. Tip: Avoid overcrowding the grill pan to ensure even browning and proper caramelization of the marinade. 8. Once the pork is grilled, let it rest for 5 minutes before slicing to retain its juices and tenderness. 9. Tip: If you prefer a saucier dish, simmer the leftover marinade in a small saucepan for 5 minutes until slightly thickened and drizzle it over the pork. 10. Fluff the cooked rice with a fork to separate the grains and serve it warm alongside the grilled pork slices. 11. Arrange the thinly sliced cucumber and fresh cilantro leaves on top as a refreshing garnish. 12. Tip: For an extra kick, serve with a side of pickled vegetables or a squeeze of lime juice to balance the rich, savory flavors.
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.
Scrub the potatoes well but don't peel them. Cut them into bite-size pieces. Add them to a large pan water and a pinch of salt. Bring it to a good boil. Cook the potatoes until tender and then remove them using a slotted spoon. Keep the potatoes at room temperature. Trim and clean the green beans. Add them to the pan of hot water you boiled the potatoes in. Cook the green beans until nearly tender (keep them crunchy). Strain and refresh them immediately under cold running tap water to stop the cooking process. Add the bacon to a large non-stick pan and place it over medium heat. Cook the bacon for a couple of minutes until cooked through. Then take the pan off the heat and let the bacon cool down a little. Combine the olive oil, vinegar and mustard. Transfer the cooked potatoes, green beans, bacon, chopped onion, parsley and vinaigrette. Season with pepper and salt. Stir well. Check the seasoning and add extra vinegar, pepper or salt to taste. Transfer the salad to a large serving bowl or 2 deep plates and garnish with the boiled eggs. Serve lukewarm.
step 1 Put all the ingredients in a blender or food processor and mix into a sauce. Add seasoning, then pour into a serving bowl.
1. Add the chopped potatoes and garlic to a high pan and fill it with tap water until the potatoes are fully submerged. 2. Add some salt. Then place the pan over high heat and bring the potatoes to a boil. Cook them until tender. In the meantime rinse and drain the savoy cabbage. Slice it up finely. 3. Add a tablespoon of butter to a large non-stick pan. Place it over medium-high heat. Once melted, add the savoy cabbage. Season with a pinch of pepper and salt. 4. Stir fry the cabbage for 15 to 20 minutes or until the cabbage is soft and tender. Then turn the heat off and take the cabbage off the heat. In the meantime, pan fry the sausages (or sliced bacon if you are using both) in a non-stick pan in a tablespoon of butter or oil until golden brown and cooked through. 5. Transfer the sausages (and bacon) to a plate and cover with a lid or tinfoil to keep the meat warm. In the same greasy pan, add the sliced onion and extra butter and cook it gently over medium heat for 10 minutes until softened. (I often add diced bacon as well, if I only serve the stoemp with sausages.) 6. Then add the beer and turn the heat up. Let the beer reduce until you get a nice beer and onion sauce (you can add a little flour or sauce thickener if you like). Add the pan fried meat back to the pan and cover to keep warm. 7. Drain the cooked potatoes and garlic, add them back to the pan you cooked them in together with the pan fried cabbage and chopped parsley. Sprinkle with some pepper, salt and nutmeg. Also add the milk and the rest of the unsalted butter. 8. Mash the potatoes, parsley and cabbage up. Add extra butter or milk if necessary. Also check the seasoning and add extra pepper, nutmeg or salt to taste if necessary. Scoop the cabbage mash onto plates and top with the pan fried sausages (and bacon). Drizzle with the beer and onion sauce. Serve hot.