Preheat oven to 200°C fan / 220°C / 425°F / Gas mark 7 If you have not bought diced lamb, cut your lamb shoulder or leg into large chunks and place to one side. Chunks of chopped lamb of a red chopping board Make oil marinade - Mix 80ml of olive oil in a bowl with garlic puree, sundried tomato puree ,black pepper and salt. olive oil, gia sundried tomato puree and gia garlic puree and black pepper mixed together in a silver bowl to make Croatian peka Add potatoes and vegetables into a large lidded casserole dish. Chopped up vegetables which consist of chopped up red onion, courgette, potatoes red peppers in a cast iron pan Place diced lamb on top of the vegetables, pour the marinade and wine over the top. Chunks of lamb covered in in a sundried tomato oil sauce which is on top of chopped red onion, aubergine, courgette and potatoes in a cast iron pan Add the rosemary, thyme and sage, trying to keep the herbs on top. So you can easily remove the herb stalks once cooked. Chunks of lamb coated in a sundried tomato oil sauce and covered with thyme, rosemary and sage which is on top of chopped red onion, aubergine, courgette and potatoes in a cast iron pan Place lid on the casserole dish and cook for 1hr 30 minute If you do not have a lid cover very well with kitchen foil Cast iron dish with lid on in the oven Take the lid off, remove any thick herb stems. Stir in 2 tbsp of olive oil. Cook for a further 20-30 mins. Cooked Croatian Lamb Peka in a cast iron pan in the oven Serve with fresh homemade bread to dip into the juices.
Grill the Chorizos: Cook the chorizos on a grill or pan until fully cooked, about 10-15 minutes. Prepare the Rolls: Slice the rolls and toast them lightly on the grill or in a pan. Assemble: Slice each chorizo lengthwise and place in a roll. Top with a generous amount of chimichurri sauce. Serve: Enjoy immediately while hot. Pro Tips: Grill the chorizo slowly on medium heat to prevent the skin from bursting and to ensure it cooks evenly throughout. Toast the bread on the grill to absorb some of the chorizo's flavors.
Wash and rinse the dried kidney beans.. then cover with water in a deep bowl. Remember as they soak they will expand to at least triple the size they were originally so add a lot of water to the bowl. Soak them overnight or for at least 2 hrs to make the cooking step go quicker. I tossed out the water they were soaked in after it did the job. Have your butcher cut the salted pigtail into 2 inch pieces as it will be very difficult to cut with an ordinary kitchen knife. Wash, then place a deep pot with water and bring to a boil. Cook for 20 minutes, then drain + rinse and repeat (boil again in water). The goal is to make the pieces of pig tails tender and to remove most of the salt it was cured in. Time to start the soup. Place everything in the pot (except the flour and potato), then cover with water and place on a high flame to bring to a boil. As it comes to a boil, skim off any scum/froth at the top and discard. Reduce the heat to a gentle boil and allow it to cook for 1 hr and 15 mins.. basically until the beans are tender and start falling apart. It’s now time to add the potato (and Yams etc if you’re adding it) as well as the coconut milk and continue cooking for 15 minutes. Now is a good time to start making the basic dough for the spinner dumplings. Mix the flour and water (add a pinch of salt if you want) until you have a soft/smooth dough. allow it to rest for 5 minutes, then pinch of a tablespoon at a time and roll between your hands to form a cigarette shape. Add them to the pot, stir well and continue cooking for another 15 minutes on a rolling boil. You’ll notice that I didn’t add any salt to the pot as the remaining salt from the salted pigtails will be enough to properly season this dish. However you can taste and adjust accordingly. Lets recap the timing part of things so you’re not confused. Cook the base of the soup for 1 hr and 15 minute or until tender, then add the potatoes and cook for 15 minutes, then add the dumplings and co
Line the bottom of a springform of 20-2cm (8-9inches) with parchment paper, I usually leave some overhang as the batter is very liquid and may spill a bit. Preheat oven to 220 degrees Celsius. 2 Grate the cheese and take out the ham. 3 Mix all remaining ingredients in a large bowl for about one to two minutes. 4 Pour half the batter into the prepared pan, it is going to be very liquid. Then place ham and cheese on top and pour the remaining batter on top. 5 Bake for about 20-25 minutes or until top is golden. Wait for a few minutes before releasing from the pan and enjoy either hot or cold with some fresh herbs.
Make the Pastry Dough To a large bowl, add flour, 1 teaspoon salt, and turmeric and mix thoroughly. Rub shortening into flour until there are small pieces of shortening completely covered with flour. Pour in 1/2 cup of the ice water and mix with your hands to bring the dough together. Keep adding ice water 2 to 3 tablespoons at a time until the mixture forms a dough. At this stage, you can cut the dough into 2 large pieces, wrap in plastic and refrigerate for 30 minutes before using it. Alternatively, cut the dough into 10 to 12 equal pieces, place on a platter or baking sheet, cover securely with plastic wrap and let chill for 30 minutes while you make the filling. Make the Filling Add ground beef to a large bowl. Sprinkle in allspice and black pepper. Mix together and set aside. Heat oil in a skillet until hot. Add onions and sauté until translucent. Add hot pepper, garlic and thyme and continue to sauté for another minute. Add 1/4 teaspoon salt. Add seasoned ground beef and toss to mix, breaking up any clumps, and let cook until the meat is no longer pink. Add ketchup and more salt to taste. Pour in 2 cups of water and stir. Bring the mixture to a boil then reduce heat and let simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce. Fold in green onions. Remove from heat and let cool completely. Assemble the Patties Beat the egg and water together to make an egg wash. Set aside. Now you can prepare the dough in two ways. First Method: Flour the work surface and rolling pin. If you had cut it into 2 large pieces, then take one of the large pieces and roll it out into a very large circle. Take a bowl with a wide rim (about 5 inches) and cut out three circles. Place about 3 heaping tablespoons of the filling onto 1/2 of each circle. Dip a finger into the water and moisten the edges of the pastry. Fold over the other half and press to seal. Take a fork and crimp the edges. Cut off any extra t
Serves 2 1. Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Dice sweet potatoes into 1/2-inch pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack for 12 minutes (we'll roast the zucchini then). 2. Meanwhile, halve and core apple; thinly slice into half-moons. Peel and finely chop garlic. Quarter lemon. Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons. Toss on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. Set aside. 3. Pat pork dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-5 minutes per side. Turn off heat; transfer to a plate. 4. Once sweet potatoes have roasted 12 minutes, transfer baking sheet with zucchini to middle rack and continue roasting until both veggies are browned and softened, 12-15 minutes more. 5. Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for pork over medium-high heat. Add apple and season with salt and pepper. Cook, scraping up any browned bits from bottom of pan, until apple is slightly softened, 2-3 minutes. Add garlic; cook until fragrant, 30 seconds. Add 1/z cup water (3/4 cup for 4), stock concentrate, and 11/2 tsp sugar (3 tsp for 4). Cook, stirring, until sauce has thickened and apple is very tender, 3-5 minutes. Season with salt and pepper. 6. Remove pan with apple from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) and a squeeze of lemon juice. Divide pork, zucchini, and sweet potatoes between plates. Top pork with glazed apple sauce. Top zucchini with a squeeze of lemon juice.
To prepare bread for bottom of dish: Take pita bread and rip into bite size pieces. In a frying pan, add about a 1/4 stick of butter, add bread pieces and fry until golden brown and crisp. Put these pieces in a glass baking dish, preferably a square sized dish. Set aside. Then add to same pan, a little more butter, salt, approximately 2 cloves of crushed fresh garlic, and a teaspoon or so of cumin stir around a bit until you can smell aroma, then add fried bread pieces to this mixture, stir to coat bread and put back into glass baking dish. Set aside. To prepare meat: put some butter in a pot, stir fry meat until brown, add 1 onion quartered, salt & pepper, 1 cube of chicken bouillon and water to cover meat. Bring to a boil, turn down to simmer, cover and cook until tender, approximately 2 hours. After meat has cooled, take out chunks of meat and put in a bowl, set aside. Reserve soup from the meat separately. To prepare the rice: Put some butter into a pot, add shareya (fideo noodles) like a handful or so, keep stirring until golden brown, not too dark, but very golden. Then add two cups of rice, stir a little bit until some of the rice turns an opaque white. Add 2-1/4 cups of water and salt to taste. Bring to a boil, cover and turn down to simmer, cook until tender. Test the rice tenderness after about 35 minutes. Now take some of the soup from meat and add to the top of the bread pieces in baking dish to saturate.Add cooked rice on top of bread pieces. Slowly spoon remainder of soup onto rice, looking at glass dish sides to see level of soup, should reach just to top of rice, don’t worry, this doesn’t have to be exact. Now you’re ready to make the sauce and fry the meat to put on top. To prepare red sauce: In a pan, add a little oil or butter, crushed tomato, a half teaspoon of tomato paste, salt & pepper, 2 cloves of fresh crushed garlic and cumin. Add also approximately 3 tablespoons of vinegar, stir this until you smell aroma and it is a bit smooth. It sh
Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4. Heat 2 tbsp coconut cream in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender. Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice.
0. Make the beef tenderloin marinade by combining soy sauce, vinegar, ginger, garlic, sesame oil, olive oil, sugar, salt, and ground black pepper in a large bowl. Mix well. 1. Add the cubed beef tenderloin to the bowl with the beef tenderloin marinade. Gently toss to coat the beef. Let it stay for 1 hour. 2. Using a metal or bamboo skewer, assemble the beef kebob by skewering the vegetables and marinated beef tenderloin. 3. Heat-up the grill and start grilling the beef kebobs for 3 minutes per side. This will give you a medium beef that is juicy and tender on the inside. Add more time if you want your beef well done, but it will be less tender. 4. Transfer to a serving plate. Serve with Saffron rice. 5. Share and enjoy!
Preheat the oven to 120C/225F/gas mark 1. Take the meat out of the fridge to de-chill. Pulse the onions and garlic in a food processor until finely chopped. Heat 2 tbsp olive oil in a large casserole and sear the meat on all sides until golden. Set to one side and add another small slug of oil to brown the chorizo. Remove and add the onion and garlic, spices, herbs and chillies then cook until soft in the chorizo oil. Season with salt and pepper and add the vinegar, tomatoes, ketchup and sugar. Put all the meat back into the pot with 400ml water (or red wine if you prefer), bring up to a simmer and cook, covered, in the low oven. After 2 hours, check the meat and add the beans. Cook for a further hour and just before serving, pull the meat apart with a pair of forks.
Brown the Beef: In a large pot, brown the beef cubes. Remove and set aside. Sauté Vegetables: In the same pot, cook the onion until translucent. Add carrots, potatoes, and pumpkin, cooking for a few minutes. Simmer: Return the beef to the pot. Add broth and dried apricots. Season with salt and pepper. Simmer for 1-2 hours, until the beef is tender. Serve: Enjoy hot, with a crusty piece of bread. Pro Tips: Brown the beef in batches to ensure it gets a good sear, which adds depth to the stew's flavor. Adding the fruits towards the end of cooking preserves their texture and adds a subtle sweetness to the dish.
1 Preheat oven to 450 degrees. Wash and dry all produce. Cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 20-25 minutes. 2 Meanwhile, halve and peel onion. Slice as thinly as possible until you have ¼ cup (½ cup for 4 servings); finely chop remaining onion. Peel and finely chop garlic. Halve lime; squeeze juice into a small bowl. Halve buns. Add 1 TBSP butter (2 TBSP for 4) to a separate small microwave-safe bowl; microwave until melted, 30 seconds. Brush onto cut sides of buns. 3 To bowl with lime juice, add sliced onion, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Stir to combine; set aside to quick-pickle. 4 Heat a drizzle of oil in a large pan over medium-high heat. Add chopped onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. Add garlic and cook until fragrant, 30 seconds more. Add pork and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. 5 While pork cooks, in a third small bowl, combine BBQ sauce, pickling liquid from onion, 3 TBSP ketchup (6 TBSP for 4 servings), ½ tsp sugar (1 tsp for 4), and ¼ cup water (⅓ cup for 4). Once pork is cooked through, add BBQ sauce mixture to pan. Cook, stirring, until sauce is thickened, 2-3 minutes. Taste and season with salt and pepper. 6 Meanwhile, toast buns in oven or toaster oven until golden, 3-5 minutes. Divide toasted buns between plates and fill with as much BBQ pork as you’d like. Top with pickled onion and hot sauce. Serve with sweet potato wedges on the side.
step 1 Soak the bread roll in the milk so it softens completely. Meanwhile, fry the onion in the oil for around 8 mins or until soft and golden. Add the fried onion to the beef mince along with the egg, garlic, marjoram and some seasoning. Squeeze the excess milk from the bread roll and add it to the mince mixture. Mix everything together and season well. step 2 Divide the meat into 8 patties. Tip the dried breadcrumbs into a shallow bowl and coat the patties in it, all over. Heat some oil in a deep frying pan and fry the patties in batches on both sides until browned and cooked through, about 6-7 mins on each side.
1 Sieve flour and add baking powder,salt,sugar,oil nd mix together 2 Add water nd knead the dough for like 10mins 3 Cover the mixture and allow it to rise 4 After it rised transfer it to a work surface and form a round (you can use a plate or pot's lid) 5 Heat ur pan and put it 6 It'll start puffing then you turn it 7 And lastly put it in in a warm place, then you'll see it has pocket
1 Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. 2 Add whole potatoes and peeled and cut carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. 3 Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.
0. Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for at least 1 hour. Note: marinate overnight for best result 1. Heat the cooking oil in a pan then pan-fry half of the onions until the texture becomes soft. Set aside 2. Drain the marinade from the beef. Set it aside. Pan-fry the beef on the same pan where the onions were fried for 1 minute per side. Remove from the pan. Set aside 3. Add more oil if needed. Saute garlic and remaining raw onions until onion softens. 4. Pour the remaining marinade and water. Bring to a boil. 5. Add beef. Cover the pan and simmer until the meat is tender. Note: Add water as needed. 6. Season with ground black pepper and salt as needed. Top with pan-fried onions. 7. Transfer to a serving plate. Serve hot. Share and Enjoy!
step 1 Mix together the chopped tomatoes, garlic clove, olive oil, salt and pepper. Keep in the fridge until needed. step 2 To serve, toast 20 slices of baguette. Spoon a little tomato topping on to each piece of toast. Tear 5-6 slices of jamón Serrano into pieces and put one piece on each slice of bread.
Heat a large casserole pan and add 1 tbsp goose fat. Season the beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned. In the same pan, fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned. Mix in the tomato purée and cook for a few mins, stirring into the mixture. This enriches the bourguignon and makes a great base for the stew. Then return the beef and any drained juices to the pan and stir through. Pour over the wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – this will give the stew more flavour. Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Then cook for 3 hrs. If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan. To make the celeriac mash, peel the celeriac and cut into cubes. Heat the olive oil in a large frying pan. Tip in the celeriac and fry for 5 mins until it turns golden. Season well with salt and pepper. Stir in the rosemary, thyme, bay and cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac. Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins. After 25-30 mins, the celeriac should be soft and most of the water will have evaporated. Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods. Lightly crush with a potato masher, then finish with a glug of olive oil and season t
step 1 Cook the potato in boiling water for 8-10 mins or until tender. Drain and allow to steam-dry. Heat oil in an omelette pan, add chorizo and cook for 2 mins. Add the potato and cook for a further 5 mins until the potato starts to crisp. Spoon pan contents out, wipe pan and cook a 2 or 3-egg omelette in the same pan. When almost cooked, scatter with the chorizo and potato, parsley and cheese. Fold the omelette in the pan and cook for 1 min more to melt the cheese.
step 1 Heat a wok or large frying pan until smoking hot. Pour in the oil and swirl around the pan, then tip in the beef strips and chilli. Cook, stirring all the time, until the meat is lightly browned, about 3 mins, then pour over the oyster sauce. Cook until heated through and the sauce coats the meat. stir in the basil leaves and serve with plain rice.
Bring the 4 cups of water to a boil in a Dutch oven or soup pot. Add the beef, garlic, and ginger, and stir well. Bring to a gentle simmer, cover, and cook, stirring occasionally, for 20 minutes. If you get any foamy scum on the top, not to worry, simply spoon it away or stir it back in. Remove from the heat, and drain, but reserve the excess water for later. Return the pot or Dutch oven to medium heat with the 2 tablespoons of cooking oil. Once the oil is shimmering, add the onions and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the tomatoes to the onions, and continue cooking, stirring occasionally, until the tomatoes are falling apart, 3 to 5 minutes. Add the drained beef to the tomato and onion mixture, and stir well. Continue cooking over medium heat for 5 minutes, stirring occasionally. Add the paprika, pepper, curry powder, tomato paste, and salt to taste, and stir well. Add back the excess water that was used for cooking the beef, along with enough extra water to cover. Bring to a boil, reduce heat, and simmer, uncovered, stirring occasionally, for about 1 hour, or until the meat is tender and the sauce is thickened. Add additional water if your beef curry begins to dry and stick, or if would like your curry to have more of a soupy consistency. When the beef curry is ready, remove from the heat, give it a taste, and adjust the seasonings as desired. Garnish with fresh chilis and cilantro.
STEP 1 Heat the butter in a casserole dish until sizzling, then fry the pork for 2-3 mins on each side until browned. Remove from the pan. STEP 2 Tip the bacon, carrot, potatoes and swede into the pan, then gently fry until slightly coloured. Stir in the cabbage, sit the chops back on top, add the bay leaf, then pour over the cider and stock. Cover the pan, then leave everything to gently simmer for 20 mins until the pork is cooked through and the vegetables are tender. STEP 3 Serve at the table spooned straight from the dish.
step 1 Put the cabbage in a heavy casserole dish, add the stock and cook over a low heat for about 50 mins, until tender. step 2 Cut the soaked mushrooms into strips and save the soaking water. Heat the lard and fry the sausages and bacon, then scoop out, leaving the fat in the pan. Fry the onion in the same pan for 5-8 mins until lightly browned. step 3 Add the mushrooms and their liquid along with all the cooked meat, onions and prunes, then cover and cook for 20 mins. Add the spices, red wine and tomato purée and bring to a simmer, then cover and cook for 1 hr. Season well and leave to cool. Will keep covered and chilled for up to two days. Bigos improves in flavour over a couple of days. Leave to cool first. Reheat until piping hot before serving.
step 1 Heat the oven to 200C/fan 180C/gas. Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack. Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth. Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size. step 2 Meanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 mins. Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well. Can be made up to 3 days ahead. step 3 Turn out the dough and knead briefly, then pull into 12 even-sized balls. Flatten with your hands, then put a teaspoon-size blob of the filling in the middle. Draw the dough up and pinch it closed like a purse, then turn the bun over and sit it on a large baking sheet. Cover with oiled cling film and leave to rise for about 30 mins until the dough feels pillowy. Brush with egg and bake for 20 mins until golden. Serve warm with dipping sauce. Can be frozen after second rise for up to 1 month or baked up to a day ahead and re-warmed.