In a large bowl, whisk together 1/2 cup buckwheat flour, 2/3 cup all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon yeast. Make a well in the center and pour in 1 cup warm milk, whisking until the batter is smooth. Cover the bowl and let the batter rise until doubled, about 1 hour. Enrich and Rest the Batter Stir 2 tablespoons melted butter and 1 egg yolk into the batter. In a separate bowl, whisk 1 egg white until stiff, but not dry. Fold the whisked egg white into the batter. Cover the bowl and let the batter stand 20 minutes. Pan-Fry the Blini Heat butter in a large nonstick skillet over medium heat. Drop quarter-sized dollops of batter into the pan, being careful not to overcrowd the pan. Cook for about 1 minute or until bubbles form. Turn and cook for about 30 additional seconds. Remove the finished blini onto a plate and cover them with a clean kitchen towel to keep warm. Add more butter to the pan and repeat the frying process with the remaining batter.
step 1 Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Mix the chilli sauce with the orange zest and juice, garlic, curry paste and ¼ tsp salt. Add the chicken and coat really well. step 2 Arrange the drumsticks on the foil, spaced apart. Coat the chicken with any marinade left in the bowl, then roast for 35-40 mins until tender. Wrap in foil or pack into a food container.
In a blender, add the ingredients for the spice paste and blend until smooth. Over medium heat, pour the spice paste in a skillet or pan and fry for 10 minutes until fragrant. Add water or oil 1 tablespoon at a time if the paste becomes too dry. Don't burn the paste. Lower the fire slightly if needed. Add the cloves, cardamom, tamarind pulp, coconut milk, water, sugar and salt. Turn the heat up and bring the mixture to boil. Turn the heat to medium low and simmer for 10 minutes. Stir occasionally. It will reduce slightly. This is the marinade/sauce, so taste and adjust seasoning if necessary. Don't worry if it's slightly bitter. It will go away when roasting. When the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days. Preheat the oven to 425 F. Remove the chicken from the marinade. Spoon the marinade onto a greased (or aluminum lined) baking sheet. Lay the chicken on top of the sauce (make sure the chicken covers the sauce and the sauce isn't exposed or it'll burn) and spread the remaining marinade on the chicken. Roast for 35-45 minutes or until internal temp of the thickest part of chicken is at least 175 F. Let chicken rest for 5 minutes. Brush the chicken with some of the oil. Serve chicken with the sauce over steamed rice (or coconut rice).
Combine ground beef with 1/2 of the minced garlic and 1 tablespoon chopped onion in a large bowl. Mix with your hands until fully incorporated. Shape meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs. Heat a large skillet over medium-high heat. Brown patties in batches in the hot skillet until crispy on both sides and no longer pink in the center, about 10 minutes. Set meatballs aside in a rimmed serving dish. Reduce heat to medium and stir remaining chopped onion into drippings in the skillet. Season with salt and pepper. Cook, stirring constantly, until onion has softened and turned translucent, about 5 minutes. Stir in remaining garlic and cook for 30 seconds. Stir in Roma tomatoes, dried parsley, and ras el hanout. Pour in water. Cook until tomatoes are soft, about 5 minutes. Pour tomato sauce over meatballs to serve.
STEP 1 Rub the garlic over the steaks then put in a sandwich bag and tip in the olive oil, sherry vinegar and parsley stalks. Smoosh everything together, then use a rolling pin to bash the steaks a few times. Leave for 1-2 hours. STEP 2 To make the sauce, put all the ingredients into a blender with 1 tbsp water and whizz until as smooth as possible. This will make more than you’ll need for the recipe but will keep for a week in an airtight jar. STEP 3 Heat a griddle or frying pan to high. Brush away the garlic and parsley stalks from the steaks and season well. Sear the steaks for 2 minutes on each side then rest on a plate. Put the ciabatta halves onto the plate, toasted-side down, to soak up any juices. STEP 4 Slice the steaks then stuff into the rolls with the green sauce and rocket.
Preheat the oven to 180C/350F/Gas 4. For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides. Sprinkle over the flour and cook for a further 2-3 minutes. Add the garlic and all the vegetables and fry for 1-2 minutes. Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper. Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender. For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough. With floured hands, roll spoonfuls of the dough into small balls. After two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.) To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley.
To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool. For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper. To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter. Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling. Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
Sift flour and salt into a large mixing bowl. Use a spoon to push the egg yolk through a fine sieve into the flour. Add the raw egg and mix well. Beat in butter 1 tablespoon at a time. Place dough on a floured surface and knead until smooth and elastic, then wrap in waxed paper and refrigerate until firm (at least 30 minutes). In a heavy skillet, melt 2 tablespoons butter over medium heat; saute the onion and rutabaga until the onion is soft and transparent (5 minutes). Put the onions, rutabaga, and beef through a meat grinder twice if you have one, if not just chop them up as fine as possible. Melt the remaining 4 tablespoons butter over medium heat, and add the meat mixture. Cook over low heat, stirring occasionally, until all of the liquid has evaporated and the mixture is thick enough to hold its shape. Remove from heat and let cool, then stir in 1 egg, and season with salt and pepper. Preheat oven to 350°F. On a lightly floured surface, roll the dough out into a 13x8" rectangle (1/8" thick). Spoon the filling down the center of the rectangle lengthwise, leaving about an inch of space on each end. Lightly brush the long sides with cold water, then fold one of the long sides over the filling and the other side over the top of that. Brush the short ends with cold water and fold them over the top, enclosing the filling. Place pastry seam side down on a baking sheet and brush the top evenly with the remaining scrambled egg. Bake in preheated oven until rich golden brown (30 minutes). Slice pastry diagonally into 1.5" long pieces and serve as an appetizer or with soup.
STEP 1 Put the chicken breasts between two pieces of baking parchment and use a rolling pin to gently bash them until they are approximately 1cm thick. Cut each chicken breast into two even pieces. STEP 2 If you're using a frying pan, heat two frying pans over medium-high heat, with one of them containing oil. Fry the chicken in the oiled pan for 3-4 mins on each side until they are cooked through. Season the chicken, reduce the heat, drizzle in the chilli sauce and half of the lemon juice, and cook for an additional 1-2 mins until the sauce is reduced. Remove the chicken from the heat. STEP 3 If you're using an air-fryer, preheat it to 180C for 4 mins. Add the chicken to the air-fryer and cook for 12 mins. Drizzle over the chilli sauce and half the lemon juice and cook for an additional 1-2 mins until the chicken is cooked through and the sauce is reduced. Remove the chicken and keep it warm. STEP 4 While the chicken is cooking, toast the buns in the dry frying pan for 30 seconds. Transfer them to a plate. If you're using an air fryer, put the buns in the air fryer for 1-2 mins until they are warm. Increase the air fryer temperature to 200C. Add the halloumi to the air fryer basket and cook for 10 mins, turning halfway through, until it's golden. Toss the cabbage with the mayo and the remaining lemon juice. STEP 5 Spoon the hummus (or dip of your choice) into the toasted buns, then top with the rocket, chilli chicken, halloumi, and peppers. Drizzle with a little more chilli sauce, spoon over the cabbage, season with black pepper, and top with the bun lids. Serve with any extra cabbage on the side or a green salad.
Crush the meat so that it is finite and we put it on a griddle to brown. Put the eggs, bacon and ham to fry. Cut the bread in half, put the beef brisket, the fried eggs, the bacon, the ham, the mozzarella, the tomato and the lettuce. Cover with the other half of the bread and serve.
Season the Cutlets: Salt and pepper the cutlets. Bread the Cutlets: Dip each cutlet in egg, then coat with a mixture of breadcrumbs, parsley, and garlic. Fry: Heat oil in a large pan over medium heat. Fry the cutlets until golden and cooked through, about 3-4 minutes per side. Serve: Serve hot with lemon wedges or a side salad. Pro Tips: For an extra crispy crust, use panko breadcrumbs mixed with finely grated Parmesan cheese. Gently pound the cutlets to an even thickness for uniform cooking.
step 1 Heat oven to 160C/140C fan/gas 3. Soften the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter for 10 mins. Stir in the flour, followed by the purée, Worcestershire sauce and stock cubes. step 2 Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. Cover and cook in the oven for 2 hrs 30 mins, then uncover and cook for 30 mins -1 hr more until the meat is really tender and sauce thickened. step 3 Meanwhile, cook potatoes in a pan of boiling water until they’re not done but about ¾ of the way there. step 4 Transfer meat to a baking dish. Slice spuds into 1cm thick rounds and gently toss with seasoning, the remaining oil and thyme leaves. Layer on the beef, scattering with the cheese as you layer. You can cover and chill the pie now for 1 day, or freeze for up to 3 months. step 5 Increase oven to 200C/180C fan/gas 6 and bake for 30-40 mins until golden and crispy, and sauce bubbling if the dish went in cold. Serve with peas.
Bring a large pot of lightly salted water to a boil. Place cabbage head into water, cover pot, and cook until cabbage leaves are slightly softened enough to remove from head, 3 minutes. Remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 minutes. Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs. Set whole leaves aside. Chop the remainder of the cabbage head and spread it in the bottom of a casserole dish. Melt butter in a large skillet over medium-high heat. Cook and stir onion in hot butter until tender, 5 to 10 minutes. Cool. Stir onion, beef, pork, rice, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl. Preheat oven to 350 degrees F (175 degrees C). Place about 1/2 cup beef mixture on a cabbage leaf. Roll cabbage around beef mixture, tucking in sides to create an envelope around the meat. Repeat with remaining leaves and meat mixture. Place cabbage rolls in a layer atop the chopped cabbage in the casserole dish; season rolls with salt and black pepper. Whisk tomato soup, tomato juice, and ketchup together in a bowl. Pour tomato soup mixture over cabbage rolls and cover dish wish aluminum foil. Bake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour.
STEP 1 - MARINATING THE CHICKEN In a bowl, add chicken, salt, white pepper, ginger juice and then mix it together well. Set the chicken aside. STEP 2 - RINSE THE WHITE RICE Rinse the rice in a metal bowl or pot a couple times and then drain the water. STEP 2 - BOILING THE WHITE RICE Next add 8 cups of water and then set the stove on high heat until it is boiling. Once rice porridge starts to boil, set the stove on low heat and then stir it once every 8-10 minutes for around 20-25 minutes. After 25 minutes, this is optional but you can add a little bit more water to make rice porridge to make it less thick or to your preference. Next add the marinated chicken to the rice porridge and leave the stove on low heat for another 10 minutes. After an additional 10 minutes add the green onions, sliced ginger, 1 pinch of salt, 1 pinch of white pepper and stir for 10 seconds. Serve the rice porridge in a bowl Optional: add Coriander on top of the rice porridge.
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.
0. Combine beef, crushed peppercorn, soy sauce, vinegar, dried bay leaves, lemon, and tomato sauce. Mix well. Marinate beef for at least 30 minutes. 1. Put the marinated beef in a cooking pot along with remaining marinade. Add water. Let boil. 2. Add Knorr Beef Cube. Stir. Cover the pot and cook for 40 minutes in low heat. 3. Turn the beef over. Add tomato paste. Continue cooking until beef tenderizes. Set aside. 4. Heat oil in a pan. Fry the potato until it browns. Turn over and continue frying the opposite side. Remove from the pan and place on a clean plate. Do the same with the carrots. 5. Save 3 tablespoons of cooking oil from the pan where the potato was fried. Saute onion and garlic until onion softens. 6. Pour-in the sauce from the beef stew. Let boil. Add the beef. Cook for 2 minutes. 7. Add butter and let it melt. Continue cooking until the sauce reduces to half.
Heat 1 tbsp of the oil in a large, heavy-based saucepan or flameproof dish. Tip in the bacon and fry until crisp. Remove and drain on kitchen paper. Add the shallots to the pan and fry, stirring or shaking the pan often, for 5-8 mins until well browned all over. Remove and set aside with the bacon. Pat the chicken pieces dry with kitchen paper. Pour the remaining oil into the pan, then fry half the chicken pieces, turning regularly, for 5-8 mins until well browned. Remove, then repeat with the remaining chicken. Remove and set aside. Scatter in the garlic and fry briefly, then, with the heat medium-high, pour in the brandy or Cognac, stirring the bottom of the pan to deglaze. The alcohol should sizzle and start to evaporate so there is not much left. Return the chicken legs and thighs to the pan along with any juices, then pour in a little of the wine, stirring the bottom of the pan again. Stir in the rest of the wine, the stock and tomato purée, drop in the bouquet garni, season with pepper and a pinch of salt, then return the bacon and shallots to the pan. Cover, lower the heat to a gentle simmer, add the chicken breasts and cook for 50 mins-1hr. Just before ready to serve, heat the oil for the mushrooms in a large non-stick frying pan. Add the mushrooms and fry over a high heat for a few mins until golden. Remove and keep warm. Lift the chicken, shallots and bacon from the pan and transfer to a warmed serving dish. Remove the bouquet garni. To make the thickener, mix the flour, olive oil and butter in a small bowl using the back of a teaspoon. Bring the wine mixture to a gentle boil, then gradually drop in small pieces of the thickener, whisking each piece in using a wire whisk. Simmer for 1-2 mins. Scatter the mushrooms over the chicken, then pour over the wine sauce. Garnish with chopped parsley.
Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour. Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl Add a handful of chicken to the potato starch and toss to coat each piece evenly. Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once. Serve with lemon wedges.
step 1 Pour the chicken stock and coconut milk into a large saucepan set over a medium heat. Tip in the galangal, lemongrass and lime leaves, and bring to a gentle simmer, around 6-8 mins. Keeping at a gentle simmer, add the chicken. Cook for 8-10 mins until tender and cooked through. step 2 Stir in the mushrooms and chillies, and simmer for a further 3-5 mins until everything is cooked through. Sprinkle in the sugar and 3 tbsp each of the fish sauce and lime juice. Taste and add the remaining if required. step 3 Remove the galangal, lemongrass and lime leaves before serving using a slotted spoon. Ladle into bowls and serve with coriander leaves sprinkled over and steamed rice on the side. Will keep chilled for up to three days. Leave to cool first.
Preheat the oven to 220C/425F/Gas 7 Heat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes. Return the beef to the pan, sprinkle flour over and coat the meat and onions Add the stock to the pan, stir well and bring to the boil. Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock. Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a pie dish. Roll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using. Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb. Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed. Serve with creamy mash and steamed vegetables to soak up the gravy.
Heat oil on medium-high heat in a large sauté pan or skillet, then sauté the onion and garlic until softened, about 5 minutes. Add the ground beef, pork, and spices and cook until the meat is browned. Add the beef broth and bring it up to a simmer then reduce heat to medium low. Add the grated potato and stir it in. Cook until liquid is almost absorbed, about 15 min. Remove the bay leaves and add salt to taste. Remove the pan from the heat and let the mixture cool completely — it bakes best if the filling is chilled. Preheat the oven to 375 °F (190 °C). On a lightly floured surface, roll out one disc of the pie dough to less than the 1/4-inch thickness and line the 9-inch pie plate. Fill this with the cooled tourtière mixture and spread out evenly. Roll out the remaining dough to the same thickness, cut a hole in the centre (for steam to escape) and place on top of the filling. Trim the dough to 1/2-inch beyond the edge of the pie plate and pinch the edges of the crust together. Brush the crust with the egg wash. Bake tourtière for about 45 minutes or until the pastry is a rich golden brown. Let cool for 15 minutes before slicing to serve. Serves: 8-10 (makes 2 9-inch pies)
Make the Dough: Mix flour and salt in a large bowl. Add butter, using your fingers to blend into a crumbly texture. Gradually add water, mixing until a dough forms. Wrap and chill for 30 minutes. Prepare the Filling: Cook onions in a pan until translucent. Add ground beef, cooking until browned. Stir in spices, then remove from heat. Once cooled, mix in eggs and olives. Assemble: Roll out the dough and cut into circles. Place a spoonful of filling in each, fold over, and seal the edges. Cook: Bake at 200°C (400°F) for 20-25 minutes, or until golden. Pro Tips: For a flakier crust, incorporate a tablespoon of vinegar into the dough mixture. This helps prevent gluten formation. Seal the edges of the empanadas with a fork to ensure they do not open during baking or frying.
step 1 Heat a large frying pan on a high heat and season the chicken. Add the olive oil to the pan, then the chicken. Brown for about 5 mins on each side, remove onto a plate, then set aside. step 2 Lower the heat to medium. In the remaining fat, fry the onions for 3 mins, then add the garlic and saffron. Cook for 3-4 mins more. Add the sherry, then simmer for 3-5 mins until syrupy. step 3 Put the chicken leg pieces back into the pan, tip in the stock, thyme and raisins, cover, then gently cook on a low heat for 20 mins. Add the breast meat and any juices left on the plate. Simmer for 10 mins more until cooked through and the sauce in the pan has reduced. step 4 While the chicken is cooking, heat oven to 200C/180C fan/gas 6. Scatter the pine nuts over a baking sheet, then roast for 10 mins until golden and toasted. Once the chicken has cooked through, season to taste, scatter with pine nuts and parsley, then serve with rice.
Prep:15min › Cook:30min › Ready in:45min For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes. Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil. Turn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in garam masala. Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve. For the chicken: Season both sides of chicken breasts with salt and pepper. Place flour, egg and breadcrumbs in separate bowls and arrange in a row. Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides. Heat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side. Once cooked, place on kitchen paper to absorb excess oil. Pour curry sauce over chicken, serve with white rice and enjoy!