Scrub the potatoes clean and place in a small saucepan with water and 1 tablespoon of salt. Bring to a boil and simmer the potatoes for about 10 minutes. Turn off the heat and let the potatoes stand in the water for 5 minutes. Drain the potatoes and allow to cool slightly. Remember that potatoes come in various sizes, so the cooking time may vary – if they do not easily glide off of a fork when speared and lifted out of the water, they are not done yet. Fry bacon slices and transfer to a dish lined with paper towels. Peel the red onion and slice in thin rings. Transfer the flour to a bowl and toss the onions in the flour. Remove onions and shake off excess flour. Heat the oil in a saucepan over medium heat. You can test whether the oil is hot enough by adding a small piece of onion to the saucepan. If the oil bubbles around the onion, the oil is ready. Transfer as many onion rings to the saucepan as can fit in one layer. Do not add too many onion rings at once. Fry the onions for a couple of minutes until they are golden brown. Transfer onions to a dish lined with paper towels and sprinkle with salt. Repeat the process until all onions are fried. Butter a slice of dark rye bread and arrange round potato slices (or, if the potatoes are very small, halved potatoes) on top. Top your open potato sandwich with a good mayonnaise, crispy fried onions, fried bacon and sliced chives.
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.
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.
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.
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.
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 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.
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.
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 Preparation In a mixing bowl mix together the summer squash, sugar, eggs and baking soda. Add the flour and continue to mix, you are looking for a thick sticky mixture. Add a bit more flour if the mixture is still thin and slightly runny. 2 In a large round baking tray (about 2 inches deep) rub some olive oil over the base and edges. 3 Scoop the mixture onto the tray and spread out evenly, then pour a small amount of olive oil onto you hand and rub it in circles gently over the top of the mixture. This should flatten it and leave it with a slightly shiny glossing. 4 Cooking Bake in the oven for 40 minutes on 180 degrees – the top should be a golden brown once cooked. 5 Serving Leave to cool before slicing into squares and serving.