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.
Place a large pot of water to boil, add breadfruit, and let it cook for around 30 minutes Remove breadfruit from pot and let it cool for a few minutes Hold the breadfruit firmly and using a large sharp knife slice into thin rounds Slice as many as you need Then cut off skin and core (You may leave the core on if you like) Gently fold to shape like a taco shell, use two toothpicks to hold it in place. Place on a large plate or tray and repeat this process for all breadfruit slices Heat oil for deep frying, using a pair of tongs submerge breadfruit slices in pan, You can guide slices with tongs if you need to You can leave the small toothpicks in the taco shells and remove them after they're cooked. Or, you can do like I did. If your'e using larger toothpicks, you may need to remove them safely. Be very careful as you need to adjust it in the hot oil. Remove when golden brown Set over tissue paper Repeat this for the rest of the shells Stuff the shell with your favorite filling. I chose codfish/ salt fish
Combine the flour, the sugar, yeast, and salt in a mixing bowl or large bowl Add warm milk and start kneading dough Once the dough is smooth and elastic, add the butter and continue kneading Allow the dough to rise in a covered bowl until it’s doubled in bulk, about 90 minutes. Turn the dough out onto a lightly floured surface, divide dough and round all of the pieces into smooth balls. Lightly grease pans Place dough on pan Cover the pans, and let the loaves rise until they're puffy and soft Using a brush, add egg whites to loaves Towards the end of the rising time, preheat the oven to 375°F Uncover the loaves, and bake them for 28 to 32 minutes, until their crust is golden brown Remove from oven and enjoy
step 1 Heat the oven to 220C/200C fan/gas 7. Oil or butter a baking sheet and set aside. step 2 Heat the milk, butter and salt in a medium saucepan and bring to a boil. Remove from the heat and add the tapioca flour. Stir vigorously, then leave to cool a little. step 3 Pour the dough into a standing mix to beat the dough until its cool, or use a wooden spoon and beat by hand. Beat the eggs in one at a time, waiting until each is completely incorporated before adding the next. When the dough is glossy and mixed, add the parmesan. Beat again until mixed. step 4 Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for 30 mins until crisp and golden. Remove from the oven and eat while still warm.
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.
Put the corn flour in a bowl and add the salted water little by little, mixing with the flour until all the water has been used and the flour has become a dough. Let it rest for five minutes. Now, shape the dough into round rolls about 3 inches in diameter and 1/2 inch thick. In a lightly greased skillet, slowly cook the arepas until a crust forms on each side. Now place them into a casserole and bake in the oven at 350 degrees for approximately 20 minutes, until the arepas sound hollow when tapped. To enhance taste: instead of using just water, use chicken or beef broth.
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.
Place coconut cream in a small pot over low heat. Cut 3 pandan leaves into large strips and add to the pot with brown sugar, salt, and ginger. Bring to a boil, then cook 2 more minutes. Turn off the heat, remove the pandan leaves, and let cool. Chop the remaining 4 pandan leaves, blend with ¼ cup water until very green, then strain well. In a bowl, place 200 g sticky rice flour, add a little pandan liquid, and knead until smooth. Peel and chop beetroot, blend with ¼ cup water until red, then strain well. In a bowl, place 200 g sticky rice flour, add a little beetroot liquid, and knead until smooth. Bring 3 litres of water to a boil in a medium–large pot. Divide each dough into small pieces, roll into balls about ⅓ the size of a ping pong ball, then drop into boiling water. When they float, remove and place them into fresh, icy water to keep them separate. Drain well, then place the mixed colored balls into the cooled coconut sugar syrup and stir. Serve in small bowls (add longan and shredded coconut as desired). Add the coloring liquids gradually—each flour absorbs differently. You want a dough that’s smooth and pliable, not sticky.
Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet. Whisk flour, 1 cup melted butter, milk, baking powder, and salt together in a bowl until begins to pull together. Turn dough out onto a lightly floured surface; knead until smooth and elastic. Roll dough out to ⅛-inch thickness; cut into 8-inch circles. Brush circles with remaining 3 tablespoons melted butter. Fold each circle in half, then fold in half again to form triangles. Press firmly to seal the layers; place on the prepared baking sheet. Bake in the preheated oven until golden brown, about 15 minutes. Serve warm
Simply combine everything in a bowl and serve alongside just about anything.
1 Cooking Fry the leeks in a small dash of olive oil for a few minutes until they start to brown. 2 Add the onions and mince and fry until everything is browned. Ensure you keep stirring to prevent the leeks catching and burning. 3 Add the rice and stir together for a few minutes ensuring the rice is well blended and coated in any juices. 4 Add the lamb stock, salt and pepper. Give it a good stir and leave it to come to the boil. Leave to boil for 2 minutes. 5 Baking Pour the mixture into a large baking tray, place on the bottom self of a preheated oven at 180 degrees. Leave to bake for up to 1 hour. The dish is ready when all the liquid is evaporated and the rice is soft. 6 Serving Once cooked turn off the oven and keeping the door open leave the leek and rice bake to cool for 10 minutes before serving.
Peel and cut potatoes in cubes, boil in salted water until tender. Chop peppers and onion and set aside. Mix together mayonnaise, mustard, sugar and black pepper and set aside. Drain potatoes once tender and place in large mixing bowl. Add remaining ingredients and mix well. The salad may be served warm, but is normally served after it has been refrigerated for 2 to 3 hours.
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.
Wash rice in cold water until water runs clear. Sauté onions in olive oil until tender. Add spices and stir until fragrant. Add remaining ingredients. Bring to a gentle boil, then simmer for 30 minutes until all stock is absorbed and rice is tender. Serve as a side dish or filling for dolmas.
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.
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.
Place all the ingredients, except the oil in a medium bowl and mix well using your hands until soft and smooth dough is obtained. Form small balls using your hands. In a deep pot, heat the vegetable oil to 300°F (Warm, not very hot). Carefully drop the balls in the warm oil and fry for about 3 to 4 minutes or until gilden brown. Remove from the oil and drain on a plate lined with paper towels. Serve. Frying Colombian buñuelos using the right temperature is very important. The oil can't be very hot or very cold. Be sure the oil is heated to 300 to 320 grades F.
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.