Wash and chop the runner beans. Place in a saucepan with salted water and bring to a boil. Cook the beans for about 10 minutes or until al dente. Drain and set aside. Meanwhile, add the potatoes and cook until tender. Heat a small skillet with a little butter and sauté the onion until translucent. Add the garlic and cook briefly. Add the runner beans to the pan and stir-fry for a few minutes. Meanwhile, mash the potatoes with a masher. Add a knob of butter and a splash of milk. Add the bean mixture and grated cheese. Season with salt, pepper and mustard. Fry the bacon and serve with the bean mash.
1 Preperation Add the onions to a saute pan and fry for 5 minutes in olive oil until the onions start to brown. 2 Turn off the heat and add the meat, rice, pepper, paprika, dried vegetable stock, parsley and basil. Mix all the ingredients together. 3 Carefully unwrap the vine leaves. Place one vine leaf on your hand with the base on the bottom of your palm and the point pointing towards the top. Add a second vine leaf with the point pointing downwards and base of the leaf at the top of your fingers. there should be a good overlap. You can do this on a flat surface if preferred. 4 Place a spoonful of the meat and rice mixture in the middle of the leaves. Fold the bottom of the leaf over the mixture, fold in both sides and the roll the leaf upwards sealing in the mixture into a parcel shape. 5 Layer a layer of vine leaves covering the bottom of a deep saucepan and then add the vine leaf parcel on top. 6 Make as many vine leaf parcels as the meat and rice mixture will make adding each one to the saucepan. Pack the parcels side by side util the saucepan is covered, then start another layer on top. 7 Cooking Pour into the saucepan enough boiling water to just cover the top of the vine leaves and bring to a boil. Leave to simmer with a lid on for 1.5 hours. All water should be absorbed however top up with a little extra boiling water if this happens before the time is up. 8 Serving Remove from the saucepan and leave to cool for 10 minutes before serving.
Clean and peel the potatoes and cut them into even size chunks. Boil them in salted water for about 10 min and then add the cleaned and chopped apples into the boiling water. Add the cinnamon stick as well. Leave to boil for another 10 minutes or until both apples and potatoes are to your liking. I like mine to be fairly chunky but that is a personal preference In the mean time bake the streaky bacon in a dry frying pan until crispy and set aside to drain on paper towels. Slice a few apple pieces and melt a little butter in a fryin pan. Add the apple slices to it and add a bit of maple syrup into the pan as well as some cinnamon. Let it simmer until the apple is soft. Prepare a plate with one whisked egg and one plate with sesame seeds. Cut your cheese into the required size. The smaller it is, the easier it is too handle. Dip the cheese into the egg and make sure it coats all sides. Then dip the cheese into the sesame seeds and make sure it is covered everywhere. Heat a non stick frying pan on high until nice and hot. Put the cheese slice in and bake until the sesame seeds are brown. You have to do this rather quickly or the cheese will melt completely. Turn and bake the other side. Drain the apples and potatoes and mash them together. Taste and add cinnamon and salt where needed. Remove the cinnamon stick before mashing
step 1 Prepare the noodles following pack instructions, then drain and set aside. Combine all the ingredients for the sauce in a small bowl or jug, and set aside. step 2 Heat the oil in a large wok or frying pan over a high heat and stir-fry the garlic and chilli for 20 seconds until just starting to turn golden. Add the steak and stir-fry for 1 minute until seared and starting to brown. Add the broccoli and stir-fry for another minute, then tip in the noodles and add the sauce. Stir-fry for another 1-2 mins until well combined and piping hot. step 3 Stir through the basil and turn off the heat. Serve immediately to avoid overcooking.
step 1 Drain the chickpeas into a sieve set over a bowl or jug to catch the liquid. Tip the chickpeas, tahini, garlic and yogurt into a food processor or blender and whizz to smooth. step 2 Whizz in a tbsp of the chickpea liquid at a time until you have a nice consistency, then scrape into a bowl. step 3 Stir in a squeeze of lemon juice and season to taste.
Toss the oxtail with the onion, spring onion, garlic, ginger, chilli, soy sauce, thyme, salt and pepper. Heat the vegetable oil in a large frying pan over medium-high heat. Brown the oxtail in the pan until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 375ml water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions. Add the broad beans and pimento berries, and bring to a simmer over medium-high heat. Dissolve the cornflour in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the broad beans are tender.
step 1 To make chilli, heat oil in a pan and fry onion for 5 mins until soft. Add spices; fry for 1 min. Stir in beef and cook for a few mins. Add tomato purée, stock and cinnamon. Give it a stir, bring to the boil, then simmer for 15-20 mins until very little liquid is left. Add beans 5 mins before the end of cooking. Check seasoning and cool. step 2 Heat oven to 200C/fan 180C/gas 6. Using a 7cm pastry cutter, stamp out 12 circles from the pastry. Use to line a 12-hole mini muffin tray, prick the base of the pastry with a fork, and bake for 10 mins. Remove from oven and cool on a wire tray. Repeat with remaining pastry. step 3 Meanwhile, cook the potato in boiling water until tender. Drain, mash with soured cream and seasoning, then stir through chives. Spoon 1-2 tsp of chilli mix into the pastry cases and top with a tsp of mash. Ruffle mash with a fork; return to the oven for 15 mins or until golden.
Gather the ingredients. In a large soup pot, bring water, split peas, pork belly or bacon, pork chop, and bouillon cube to a boil. Reduce the heat to a simmer, cover and let cook for 45 minutes, stirring occasionally and skimming off any foam that rises to the top. Remove the pork chop, debone, and thinly slice the meat. Set aside. Add the celery, carrots, potato, onion, leek, and celeriac to the soup. Return to the boil, reduce the heat to a simmer and let cook, uncovered, for another 30 minutes, adding a little extra water if the ingredients start to stick to the bottom of the pot. Add the smoked sausage for the last 15 minutes of cooking time. When the vegetables are tender, remove the bacon and smoked sausage, slice thinly and set aside. If you prefer a smooth consistency, purée the soup with a stick blender. Season to taste with salt and pepper. Add the meat back to the soup, setting some slices of rookworst aside. Serve in heated bowls or soup plates, garnished with slices of rookworst and chopped celery leaf. Enjoy!
Prepare the Batter: Whisk together chickpea flour, water, salt, and pepper. Let sit for at least 4 hours. Bake: Preheat the oven to 220°C (430°F). Pour olive oil into a round baking dish and heat in the oven. Pour in the batter and bake for 25-30 minutes, until golden. Serve: Slice and serve hot, optionally with black pepper on top. Pro Tips: Let the batter rest for at least 2 hours, or overnight in the refrigerator, to ensure the chickpea flour fully hydrates and the flavors meld. For a crispy edge, preheat the baking pan with oil in the oven before adding the batter.
Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins. Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften. Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 30 mins. Meanwhile, chop the prawns. Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl. Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture. Tip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth. You can make and chill this a day ahead or freeze it for 1 month. Thaw ovenight in the fridge. To serve, gently reheat in a pan with the cream. If garnishing, cook the 8 prawns in a little butter. Spoon into small bowls and top with the prawns and snipped fennel fronds.
Season the beef cubes with salt and black pepper. Heat a tablespoon of oil in the frying pan and fry the meat over a high heat. Do this in three batches so that you don’t overcrowd the pan, transferring the meat to a large flameproof casserole dish once it is browned all over. Add extra oil if the pan seems dry. In the same pan, add another tablespoon of oil and cook the shallots for 4-5 minutes, then add the garlic and fry for 30 seconds. Add the bacon and fry until slightly browned. Transfer the onion and bacon mixture to the casserole dish and add the herbs. Preheat the oven to 180C/350F/Gas 4. Pour the stout into the frying pan and bring to the boil, stirring to lift any stuck-on browned bits from the bottom of the pan. Pour the stout over the beef in the casserole dish and add the stock. Cover the casserole and place it in the oven for 1½-2 hours, or until the beef is tender and the sauce is reduced. Skim off any surface fat, taste and add salt and pepper if necessary, then stir in the cornflour paste. Put the casserole dish on the hob – don’t forget that it will be hot – and simmer for 1-2 minutes, stirring, until thickened. Leave to cool. Increase the oven to 200C/400F/Gas 6. To make the pastry, put the flour and salt in a very large bowl. Grate the butter and stir it into the flour in three batches. Gradually add 325ml/11fl oz cold water – you may not need it all – and stir with a round-bladed knife until the mixture just comes together. Knead the pastry lightly into a ball on a lightly floured surface and set aside 250g/9oz for the pie lid. Roll the rest of the pastry out until about 2cm/¾in larger than the dish you’re using. Line the dish with the pastry then pile in the filling, tucking the oysters in as well. Brush the edge of the pastry with beaten egg. Roll the remaining pastry until slightly larger than your dish and gently lift over the filling, pressing the edges firmly to seal, then trim with a sharp knife. Brush with beaten egg to glaze. Pu
Put the gammon in a very large pan with 2 litres water and bring to the boil. Remove from the heat and drain off the water – this helps to get rid of some of the saltiness. Recover with 2 litres cold water and bring to the boil again. Put everything but the frozen peas into the pan and bring to the boil. Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at. As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid. When the ham is tender enough to pull into shreds, it is ready. Lift out the ham, peel off and discard the skin. While it is still hot (wear a clean pair of rubber gloves), shred the meat. Remove bay from the soup and stir in the frozen peas. Simmer for 1 min, then blend until smooth. Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead. When you are ready to serve, mix the hot soup with most of the ham – gently reheat if made ahead. Serve in bowls with the remaining ham scattered on top, and eat with crusty bread and butter.
Boil the potatoes. Peel the potatoes while still warm and run them through a potato ricer twice. ▢ Let the potatoes cool in an uncovered bowl in the fridge. ▢ Stir the salt, sugar, melted butter, and cream into the riced potatoes. ▢ Slowly add the flour and knead by hand until you get a good consistency. Don't add more flour than necessary! Roll the dough into a long sausage and divide into about 7 or 8 pieces if using an 18 inch griddle. If using a smaller griddle or frying pan, divide the dough into 10 – 12 pieces. ▢ Roll each piece into a ball and then press into a flat circle, using the edges of your hands to form the dough into a nice circle shape without any cracks. This is important, otherwise you won't get round lefser. ▢ Heat up your griddle on medium/high heat. ▢ Flour your rolling surface and roll the lefse dough into a large circle slightly smaller than your griddle or frying pan. Begin rolling with a smooth rolling pin, then switch to a corrugated rolling pin as the lefse gets thinner. Don't use too much flour, as then the edges can become hard. ▢ Roll the lefse onto your lefse stick and then gently unroll it onto your griddle. After a minute or two check the underside of the lefse for brown spots and then use the lefse stick to flip the lefse and cook on the other side. ▢ Use the lefse stick to remove the lefse from the griddle and place it in a folded damp sheet or tablecloth.
In a medium bowl, whisk together egg, parsley, garlic and crushed red pepper. Mix in Gouda and Emmentaler. One sheet at a time, place phyllo dough on a flat surface and brush with about 1 tablespoon butter. Cut lengthwise into 4 strips. Place a rounded teaspoon of the egg mixture at one end of each strip. Fold corner of strip over the filling, forming a triangular fold. Continue folding the length of the strip in triangular folds to form a small stuffed triangle. Repeat with remaining phyllo dough. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large baking sheet. Arrange stuffed phyllo triangles in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until lightly browned. Serve warm
Instructions In a large pot, bring water and salt to a boil to boil the dumplings. In a large mixing bowl, combine the all-purpose flour and salt, stirring to distribute the salt evenly throughout the flour. Gradually add water to the flour mixture, mixing with your hands until a dough forms. Divide the dough into equal-sized pieces, rolling each into a smooth ball. Flatten each ball slightly with the palm of your hand to form a round, circular dumpling. It should look like a thick disk. Carefully drop the dumplings into the boiling water, one at a time, ensuring that they don't stick together. You can use a wooden spoon to stir the dumplings in the water. Boil the dumplings for 15-20 minutes, or until they are cooked through and have risen to the surface of the water. Stir occasionally to prevent sticking. Use a slotted spoon to remove the cooked dumplings from the pot, allowing any excess water to drain. Serve with your favorite recipes.
Add hind shank, 1 halved small onion, halved bell pepper, 4 whole garlic cloves, the dark green leaves of the leek, and stock to a large stockpot. Cook for 45-60 minutes until the meat is fork-tender. NOTE: the meat can take a bit longer to be fork-tender; that is okay, just add more cooking time if necessary. When the meat is tender, remove the big pieces of vegetables and bones. Discard. Add diced onion, 2 minced garlic, mini sweet peppers, sliced leeks (light green part), scallions, yucca, and corn; Mix and simmer covered over medium heat for 5- 8 minutes, until the yucca is starting to soften. NOTE: the yuca can take a bit longer to start softening; that is okay, just add more cooking time if necessary. Add yautia, white yam, and butternut squash. Mix to combine. Simmer covered over medium heat for 5 – 6 minutes, until all the root vegetables are tender. NOTE: Do not cook too much, or they will fall apart. Taste and add salt to your taste, if necessary. Add cilantro and the remaining 2 minced garlic cloves. Mix and let simmer for 2 more minutes. Serve hot in large soup bowls, dividing the meat and vegetables evenly. Add a squish of lime juice and/or hot sauce, if desired. Serve along with arepas and or casabe (cassava bread).
Melt the butter with the oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn. Add the garlic for the final few mins of the onions’ cooking time, then sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 mins. To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top.
Heat the oil in a pan. Add the chopped vegetables and sauté until tender. Take a pot, empty the beans together with the vegetables into it, put the sausages inside and cook for further 20 minutes on a low heat. Or, put it in an oven and bake it at a temperature of 180ºC/350ºF for 30 minutes. This dish is even better reheated the next day.
Heat oven to 180C/160C fan/gas 4. Put potatoes, fennel, and garlic in a medium non-stick pan. Pour in milk and double cream, season well and simmer gently, covered, for 10 mins, stirring halfway through, until potatoes are just tender. Divide the mixture between 2 small (about 150ml) buttered ramekins and scatter with Parmesan. Bake for 40 mins until the potatoes are golden and tender when pierced with a knife. Snip the reserved fennel fronds over before serving.
Cook the meat: Place the flank steak in a pot with broth or water and salt. Cook over low heat for about 2 hours, until tender and easy to shred. Shred the meat: Once cooked, drain and shred the meat using two forks. Prepare the vegetables: Sauté chopped onion, bell pepper, and garlic in a little oil. Add cumin, oregano, paprika, and salt. Stir in the meat and cook for a few minutes until the flavors are well combined. Make the dough: In a bowl, mix the cornmeal with warm water and salt until a soft dough forms. Let it rest for 5 minutes. Form the arepas: Divide the dough into 6 portions, shape into balls, and flatten into thick discs. Cook: Cook the arepas on a griddle or skillet over medium heat for 2–3 minutes on each side until golden. You can then bake them for a few minutes if you prefer them crispier. Fill: Slice the arepas open on one side, fill with the hot shredded beef, and top with grated cheese.
STEP 1 - MARINATING THE BEEF In a bowl, add the beef, salt, sesame seed oil, white pepper, egg white, 2 Tablespoon of corn starch and 1 Tablespoon of oil. STEP 2 - STIR FRY First Cook the beef by adding 2 Tablespoon of oil until the beef is golden brown. Set the beef aside In a wok add 1 Tablespoon of oil, minced ginger, minced garlic and stir-fry for few seconds. Next add all of the vegetables and then add sherry cooking wine and 1 cup of water. To make the sauce add oyster sauce, hot pepper sauce, and sugar. add the cooked beef and 1 spoon of soy sauce To thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your stir-fry until it's the right thickness.
Soak salted fish in water overnight. Next, heat salted fish in water on stove until water boils. You should see a foam on top. Remove from heat and drain. Set aside and shred salted fish once it cools. Cook bacon in skillet over medium heat until crispy. Remove bacon from heat and drain the majority of the bacon grease, leaving about 1 tablespoon in the skillet. Add yellow onion, green onion, scotch bonnet pepper, and garlic to the skillet and stir. Cook for about 2 minutes or until onions soften. Add salted fish to skillet and stir. Cook for about a minute. Next, add callaloo, roma tomatoes, thyme, and black pepper. Stir to combine and cook until heated through, about 2 minutes. Enjoy
Heat the olive oil in a non-stick frying pan then add the sliced onion and cook on a medium heat until completely softened, so around 15 mins, adding a little splash of water if they start to stick at all. Crush in the garlic and cook for a 2-3 mins further, then add the butter. Once the butter is foaming a little, add the mushrooms and cook for around 5 mins until completely softened. Season everything well, then tip onto a plate. Tip the flour into a bowl with a big pinch of salt and pepper, then toss the steak in the seasoned flour. Add the steak pieces to the pan, splashing in a little oil if the pan looks particularly dry, and fry for 3-4 mins, until well coloured. Tip the onions and mushrooms back into the pan. Whisk the crème fraîche, mustard and beef stock together, then pour into the pan. Cook over a medium heat for around 5 mins. Scatter with parsley, then serve with pappardelle or rice.
Clean the meat from the veins if there are some and cut it into smaller pieces, 3 × 3 cm. Marinate the meat in the mustard and spices and let it sit in the refrigerator for one hour Heat one tablespoon of pork fat or vegetable oil in a pot and fry the meat on all sides until it gets browned. Once the meat is cooked, transfer it to a plate and add another tablespoon of fat to the pot Cut the onions very fine, peel the carrots and shred it using a grater. Cook the onions and carrots over low heat for 15 minutes. You can salt the vegetables a little to make them soften faster Once the vegetables have browned and become slightly mushy, add the meat and bay leaves and garlic. Pour over with wine and simmer for 10-15 minutes to allow the alcohol to evaporate. Now is the right time to add 2/3 the amount of liquid Cover the pot and cook over low heat for an hour, stirring occasionally. After the first hour, pour over the rest of the water or stock and cook for another 30-45 minutes Allow the stew to cool slightly and serve it with a sprinkle of chopped parsley and few slices of fresh hot pepper if you like to spice it up a bit Slice some fresh bread, season the salad and simply enjoying these wonderful flavors