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).
Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate. Pour the cooking liquor into a large jug. Melt 25g/1oz of the butter in a large heavy-based saucepan over a low heat. Stir in the leeks and fry gently for two minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute. Add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly. Slowly pour the milk into the pan, just a little at a time, stirring well between each adding. Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes. Season the mixture, to taste, with salt and freshly ground black pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling ilm to prevent a skin forming. Set aside to cool. Preheat the oven to 200C/400F/Gas 6. Put a baking tray in the oven to heat. For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and water and blend until the mixture forms a ball. Portion off 250g/10oz of pastry for the lid. Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides. Cut the chicken breasts into 3cm/1¼in pieces. Stir the chicken, ham and leeks into the cooled sauce. Pour the chicken filling into the pie dish. Brush the rim of the dish with bea
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.
Preheat fryer to 350°F. Thoroughly mix together all the spice mix ingredients. Combine spice mix with flour, brown sugar and salt. Dip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces. Let chicken pieces rest for 5 minutes so crust has a chance to dry a bit. Fry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F. Let chicken drain on a few paper towels when it comes out of the fryer. Serve hot.
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.
Add 2 ½ cups water, 1 can coconut milk to a 4 QT heavy bottomed pot. Bring to a boil over medium-high heat. Meanwhile, add 1 cup cornmeal and 1 ½ cup water to a large mixing cup and whisk until smooth. Once the pot begins to boil, whisk in cornmeal mixture and continue to whisk for about 1 minute, ensuring there are no lumps. Reduce heat to low and cover with a tight fitting lid. Cook over low heat for 15-20 minutes, stirring occasionally. When there is about 5 minutes left, stir in vanilla extract, cinnamon, nutmeg, and all-spice. Remove from heat and sweeten with condensed milk. Serve and enjoy.
Put the uncooked chicken breasts in the crock pot. Pour the full bottle of salad dressing over the chicken. Sprinkle the rest of the ingredients over the top and mix them in a bit with a spoon. Cover your crock pot with the lid and cook on high for 4 hours. Remove all the chicken breasts from the crock pot and let cool. Shred the chicken breasts and move to a glass bowl. Pour most of the liquid over the shredded chicken. FOR THE TACOS: Make the guacamole sauce by mixing the avocado and green salsa together. Pour the guacamole mixture through a strainer until smooth and transfer to a squeeze bottle. Cut the tip off the lid of the squeeze bottle to make the opening more wide if needed. Make the sour cream sauce by mixing the sour cream and milk together until you get a more liquid sour cream sauce. Transfer to a squeeze bottle. In a 9x 13 glass baking dish, fill all 12+ tacos with a layer of refried beans, cooked chicken and shredded cheese. Bake at 450 for 10-15 minutes just until the cheese is melted and bubbling. Out of the oven top all the tacos with the sliced grape tomaotes, jalapeno and cilantro. Finish with a drizzle of guacamole and sour cream. Enjoy!
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.
Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften. Add the chicken legs and cook briefly on each side to colour them a little. Pour in the passata, crumble in the stock cube and stir in the olives. Season with black pepper – you shouldn’t need salt. Cover and simmer for 40 mins until the chicken is tender. Sprinkle with parsley and serve with pasta and a salad, or mash and green veg, if you like.
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
Melt the butter in a skillet or pan. When melted, add the flour little by little and stir into a thick paste. Slowly stir in the stock, making sure the roux absorbs the liquid. Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded meat. The mixture should thicken and turn into a heavy, thick sauce. Pour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified. Take a heaping tablespoon of the cold, thick sauce and quickly roll it into a small ball. Roll lightly through the flour, then the egg and finally the breadcrumbs. Make sure that the egg covers the whole surface of the bitterbal. When done, refrigerate the snacks while the oil in your fryer heats up to 190C (375F). Fry four bitterballen at a time, until golden. Serve on a plate with a nice grainy or spicy mustard.
Add a small pinch of salt and sesame oil to minced beef. Mix well and set aside. Mix 1 tablespoon of cornstarch with 2 and ½ tablespoons of water in a small bowl to make water starch. Cut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain. Get a wok and heat up around 2 tablespoons of oil, fry the minced meat until crispy. Transfer out beef out and leave the oil in. Fry doubanjiang for 1 minute over slow fire and then add garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma. Then mix pepper flakes in. Add water to the seasonings and bring to boil over high fire. Gently slide the tofu cubes. Add light soy sauce and beef.Slow the heat after boiling and then simmer for 6-8 minutes. Then add chopped garlic greens. Stir the water starch and then pour half of the mixture to the simmering pot. Wait for around 30 seconds and then pour the other half. You can slightly taste the tofu and add pinch of salt if not salty enough. By the way, if you feel it is too spicy, add some sugar can milder the taste. But be carefully as the broth is very hot at this point. Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste)and chopped garlic greens if using. Serve immediately with steamed rice.
step 1 Put the ginger, garlic, lemongrass, coriander and 1 chilli in a food processor, then pulse until puréed. Heat the oil in a pan over a low heat. Add the purée and cook for 5 mins. Stir in the beef, soy, five-spice, sugar and stock. Put on a lid and bring to the boil, then lower heat and simmer for 1 hr 15 mins. Remove the lid and cook for a further 15 mins until the beef is tender. step 2 Just before serving, prepare noodles following pack instructions. Drain well, then divide between 2 bowls and spoon over the beef stew. Serve sprinkled with the remaining chilli and coriander leaves, with lime wedges for squeezing over.
Put the onion and oil in a large pan and fry over a fairly high heat for 3-4 mins. Add the garlic and mince and fry until they both brown. Add the mushrooms and herbs, and cook for another couple of mins. Stir in the tomatoes, beef stock, tomato ketchup or purée, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 mins. Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and hand round Parmesan cheese, for sprinkling on top.
Place the ground meat in a bowl. Chop the onion very finely and grate the garlic cloves. Add to the bowl. Add the chopped parsley, all sorts of paprika, baking soda, dried breadcrumbs, water, Vegeta, salt, and pepper. Mix well with the hand mixer fitted with the dough hooks. Cover the bowl with cling film/ plastic foil and leave to rest for 1 or 2 hours in the refrigerator. Take portions of the meat mixture, about 50-55 g/ 1.7-1.9 oz/ ¼ cup portions, and form the cevapi. The rolls should be about as thick as your thumb and about 7-10 cm/ 3-4 inches long. I had 18 sausages. The recipe can be easily doubled. Grill the cevapcici on the hot grill pan or on the barbecue for about 12-14 minutes, turning them several times in between, or until brown and cooked through. I checked by cutting one in the middle and then grilling the following batches for the same period of time. Serve hot as suggested above. The cevapcici can be reheated in the oven at 180 degrees Celsius/ 350 degrees Fahrenheit for about 10 minutes or until heated through. Check one, if it is not hot enough, give the sausages a few more minutes.
Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more. Tip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.
Fried rice is best made with leftover rice that's at least a day old. Otherwise it becomes gummy in the skillet. If you don’t have any leftover rice from the night before, cook a batch of rice and spread it on a large baking sheet or several large plates. Let the rice dry out for about 1 to 2 hours before using it for fried rice. Rice sticks to the pan very easily, so make sure to use a wok or pan that doesn’t have a sticky surface. I usually cook stir-fries in my seasoned carbon steel wok, but cast iron or nonstick pans work well, too. You might need to add a little more oil if things aren’t releasing easily. Prepare the chicken: Chop the chicken into small 1/4-inch to 1/2-inch cubes. Sprinkle 1/2 teaspoon of salt over the chicken and mix to combine. Set the chicken aside for about 10 minutes (I usually use this time to chop all the vegetables). Scramble the egg: Heat a wok or large sauté pan over medium-high heat. Swirl in a tablespoon of oil and add the whisked eggs. Use a spatula to quickly scramble the eggs, breaking the curds into smaller pieces as they come together. Transfer the eggs to a plate. Cook the chicken: Add another tablespoon of oil in the wok or pan. Add the chicken and cook for 4 to 5 minutes, stirring occasionally. Turn off the heat and transfer the cooked chicken to a plate. Using your spatula, scrape off any chicken bits that are still stuck to the wok so they don't burn during the next step. You can also use paper towels to wipe down your wok or pan. Cook the vegetables: Swirl 1 tablespoon of oil into the wok over medium-high heat. Add the diced onions and cook them for 1 minute, until they start to soften. Mix in the minced garlic and ginger and cook until fragrant, about 30 seconds. Add the diced carrots and cook for 2 minutes, stirring frequently. Add 1/2 teaspoon salt and the peas, and stir to incorporate. Cook the rice: Add the rice to the wok or pan on top of the vegetables and stir to combine. Using the back
Prepare the Steak: Season the steak with salt and pepper. Grill one side until half-cooked. Add Toppings: Spread tomato sauce over the cooked side, then add cheese, oregano, and olives. Finish Grilling: Grill until the cheese is melted and bubbly. Serve: Slice and serve hot. Pro Tips: Tenderize the matambre by scoring it lightly on both sides. This helps it cook more evenly and absorb the flavors. Precook the matambre on the grill before adding the toppings to ensure it's fully cooked without burning the cheese.