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.
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 the vegetable or olive oil and Achiote seeds in a small skillet over medium heat for about 2 to 3 minutes. Don't let the seeds turn black. Remove the skillet from the heat and let stand for 5 minutes more. Strain the oil and store for up to 15 days at room temperature in a jar with a tight lid.
Peel the potatoes and cut them into chunks, put them in a medium pot and cover with water and ¼ teaspoon of salt. Bring the potatoes to a boil over medium high heat, then reduce the heat to medium and cook until fork tender about 20 minutes. Drain the potatoes and mash with a fork or masher and set aside. Filling: In a large sauce pan, heat 1 tablespoon olive oil over medium heat and add the onion, tomato, scallions, garlic, cumin, azafran, pepper and salt. Cook for 5 minutes or until the onions are translucent, add the beef and cook stirring occasionally about 10 – 15 minutes. Set aside to cool. To make the batter: In a medium bowl place all the batter ingredients and whisk until smooth and set aside. To Form the Stuffed Potatoes Divide the potato mash into 10 equal sized portions, about ⅓ cup each, and form each portion into a ball by rolling between the palms of your hands. Flatten into patties and place 1 ½ tablespoons of the filling in the center of each one. Shape the potato mixture with the filling into balls to enclose the filling completely. Fill a large heavy pot with vegetable oil and heat over medium-high heat to 360° F. Dip the stuffed potato into the batter and carefully place them in the hot oil and fry for about 4 minutes or until golden, turning over halfway through. Remove the potatoes from the oil using a slotted spoon and drain in a plate with paper towels. Transfer to a serving plate and serve with Ají. Notes For a vegetarian version:Use the same ingredients in the meat filling except the beef and add 1 cup frozen carrots and peas
1. Let the frog legs soak in the milk in the fridge for an hour (optional). 2. Rinse the legs and pat them dry with kitchen paper. 3. Add the olive oil and half of the garlic butter to a large wok or frying pan. Place it over high heat until the butter starts to foam. Don't let it burn. 4. Add the frog legs to the pan. Pan fry them for about 10 minutes until they are golden brown on both sides. Turn the over regularly. 5. Add the rest of the garlic butter right in the end together with the freshly chopped parsley. Season with a pinch of pepper and salt to taste. 6. Divide the frog legs over plates. Serve with grilled bread and a green salad.
step 1 Mix together the hearts of palm, tomatoes and spring onions. Whisk together the sherry vinegar and olive oil. Drizzle over the salad. Sprinkle with the parsley, toss everything together and serve.
This recipe requires a stew to steam the dumplings on top of, at abour 180℃ or 350℉, give or take (it doesn't have to be specific, but can't be very high or very love heat). You will add the dumplings in during the last thirty minutes of your stew's cooking time, They need to steam covered, so the stew should be in a lidded pot that is oven-proof. Mix the dumpling dough In a measuring cup, combine the warm water, sugar, and yeast. Leave until foamy, about 5 minutes. To a stand mixer bowl, or a large bowl if mixing by hand, add the flour and salt. Stream in the water-yeast mixture while kneading. Knead for several minutes after the dough comes together, until a smooth ball of dough forms. Leave the dumpling dough to rise Place the ball of dough in an oiled dough, cover, and leave to rise until doubled, about 1 hour. Shape the dumplings Divide the risen ball of dough into 10 equal portions for large dumplings, or 12-14 portions for smaller dumplings. Shape each portion of dough into a smooth, round ball. Steam the dumplings In the last thirty minutes of cooking a stew, place the shaped dumplings right atop the stew. Push them down gently into the stew. Cover tightly and return to the oven for 25-30 minutes. The dumplings are done when they're risen and light golden.
Clean mushrooms – I usually wash them under cold water, dry them and remove the stems. Cut mushrooms into thin strips. Melt butter in a small pot. Add the mushrooms and cook for 10 minutes, until the mushrooms release liquid. Combine the flour and water, whisk to remove any lumps and add to the pot. Add the salt and milk. Cook for 10 more minutes. In a small bowl or jar combine the garlic and vinegar. Serve the soup with 1-2 tablespoons (or more) of the garlic and vinegar mixture and hot red pepper.
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.
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.
Step 1 Finely chop the shallots, and dice the smoked ham or sausage into small cubes. Heat some butter or clarified butter in a pan and sweat the onions in it until translucent. Add the meat and the parsley and fry together briefly before removing from the heat. Step 2 Place the bread in a bowl. Beat the milk with the eggs and season well with salt, pepper and nutmeg. Pour over the bread. Stir in the sausage and onion paste and mix in the flour. Mix together to form a relatively firm paste (adding more bread or flour if necessary) and season again according to taste. Smooth the surface of the dough out and leave to stand for approx. 30 minutes. Step 3 Heat up a good quantity of salted water in a large pan. Use the paste to form smaller dumplings (for use as a garnish in soups) or medium-sized dumplings, as required. Moisten the hands regularly with cold water during this stage so that the dumplings take on smooth forms. Step 4 Place in boiling water, bring back to the boil, turn down the heat, and simmer gently for 8-20 minutes, depending on the size. Step 5 Remove from the water, dry off well and serve up garnished with chopped parsley and melted butter (which has been taken on a nut-brown colour).
1. Remove the skin of the pumpkin. Also remove the inner seeds. 2. Cut the flesh into 2cm cubes. 3. Take the zest off the oranges, with as little pith as possible, and cut into matchstick-sized strips. 4. Extract the juice from the oranges. Remove the seeds from the cardamom pods and reserve. 5. Place the pumpkin, orange juice, orange strips, sugar and whole cardamom pod seeds in a large pan, mix well and leave to marinate for about 10 hours or overnight. Stir occasionally. 6. Bring the mixture to the boil, then reduce the heat and simmer until the liquid has thickened and become syrupy. This can take about an hour or a little bit longer. Leave to cool then place in clean, dry jars. Enjoy!
1 In a large heavy saucepan, combine the peanuts, sugar and water. Bring to a boil; cook until syrup has evaporated, about 10 minutes. 2 Spread peanuts in a single layer in a greased 15x10x1-in. baking pan; sprinkle with salt. 3 Bake at 300° for 30-35 minutes or until dry and lightly browned. Cool completely. Store in an airtight container.
1. To prepare the dough, sift the flour with 1tsp of salt into a mixing bowl. Slowly mix in as much of the water is required, until a stiff dough is formed. Knead on a clean work surface for 5-10 minutes, until the dough is elastic and shiny. Cover with a damp cloth and set aside for about an hour. 2. Put the chopped lamb, onions, chilli, 1 tsp salt, ground pepper and spices in a bowl and mix thoroughly. 3. Divide the dough into 4 small balls, and roll out to a thickness of 1.5mm, cutting into 10cm squares. Into each square, place 1 heaped teaspoon of the lamb mixture. 4. Take two opposite corners and bring them to join in the centre by nipping together firmly between your fingers, and then bring together to other two corners in the same manner. Note that the mantu should not be entirely closed, as the steam has to be penetrate and cook the filling! 5. Using fat to grease the shelves of the steamer, place your mantu so that there is a small space between each one. Steam for 30-45 minutes over a medium heat. 6. Meanwhile, make the tomato sauce. Heat the oil in a pan, add tomato puree, and bring to the boil. Stir and simmer on a low heat until the mantu are ready. 7. Remove the mantu carefully from the steamer and place on a large, warm dish. Spoon the tomato sauce over the top, followed by the strained yoghurt, and sprinkle with chopped coriander to garnish.
Step 1 Allow butter to come to room temperature before beating in a bowl until creamed. Season with salt and a small, delicate pinch of nutmeg. Step 2 Add in the egg, stirring vigorously. Sprinkle the semolina over this, and mix it in well until the surface is smooth. Cover with saran wrap and leave to rest for 15 – 20 minutes. Step 3 Use two spoons, dipped regularly into hot water throughout, to press or shape dumplings from the paste. You can also place these on a lightly oiled board or plate and again leave them to stand for a short while (this allows the dumplings to rise even more). Step 4 Heat a generous quantity of salted water in a large pan. Place the dumplings into the water and bring them back to a boil before turning down the heat and leaving to simmer gently for 10 – 15 minutes (do not boil). Carefully turn the dumplings occasionally. Step 5 Remove the semolina dumplings carefully and put them in the heated soup. Serve promptly, with a garnish of sprinkled parsley or chives. Step 6 The semolina dumplings can also be cooked in the beef broth, but this causes the soup to take on a slightly dull appearance. The cooked dumplings should never be left standing in the soup for too long, as they will “soak up” the soup and become softened.
Bring water with salt to a boil then add grits; reduce heat and cover. occasionally stirring. Cook approximately 15 minutes or until grits have desired consistency. Cool then serve
Peel and chop eggplant and pumpkin into medium-sized pieces. Heat butter and add onions and garlic in a medium sized pot set to medium to high heat. Sauté for 2 minutes until softened but not browned. Add pumpkin and eggplant. Sauté for an additional two to three minutes. Add water just to cover the vegetables. Bring to a boil, reduce heat to a simmer and cook until the vegetables are soft. Add the chopped spinach, stir and cook for an additional 3 minutes. Pour the vegetable mixture into a colander and let drain. After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk. Add salt and pepper. Adjust seasoning to taste.
Blitz all the marinade ingredients in a food processor or with a hand blender. Lay the pork in a large dish, pour over the marinade, then turn the meat in the mixture, rubbing in the marinade all over and making sure every bit of the belly is coated. Cover the dish and leave overnight in the fridge. The next day, heat the oven to 140C (120C fan)/275F/gas 1. Lift the meat out of its marinade (don’t wipe off any that sticks to the joint, though; just leave most of the marinade behind in the dish) and transfer to a large roasting dish. Cover with foil, slip into the oven and roast for four and a half hours – every now and then (say, three or four times over the whole cooking period), take the dish out of the oven, lift off the foil lid and spoon the juices from the bottom of the dish over the meat. Return the foil lid, then put back in the oven. After the time is up, remove the foil, turn up the heat to 180C (160C fan)/350F/gas 4 and give the pork a final blast – after 15-20 minutes, the top will take on a lovely colour and the meat should be yielding and soft enough to cut with a spoon. To make crackling shards to serve with the meat, heat the oven to 200C (180C fan)/390F/gas 6 and line a roasting tray with baking paper. Lightly score the skin from the pork belly with a sharp knife, then rub it with a three or four fat pinches of salt – I also like to add a few caraway, cumin or fennel seeds at this point (use anything that takes your fancy). Cut the skin into long strips and lay these fat side down on the lined tray (you can, of course, leave it whole, but I think its pleasing to dress the plate with long, golden shards of crackling). Lay a second sheet of baking paper on top of the skin, then put a second baking tray of the same size on top, and roast for 45 minutes to an hour (if by this point the crackling has not gone crisp, just put it back in the oven and carry on roasting it until it has). Cut or pull the pork apart, top with finely chopped coriand
Grate finely and toss together. 1 lb. sharp yellow cheese (cheddar or oude boerenkaas) 1 lb. keshi di buriko (or any white cheese such as fromage blanc, queso blanco, ricotto, feta etc.) Stir in: 6 eggs, beaten 5 Tbs. Cornstarch Shape the mixture into small balls. These may be kept indefinitely in the freezer. Drop the balls into deep, hot fat and fry until golden. Serve piping hot on toothpicks.
Slice the onion and shallots thinly. Let them soak in a ice water bath while preparing the rest of the meal. Grate the coconut. Put in a large bowl. Add the coconut in a large bowl. Add the rice. Using your hands, mix the coconut and rice together. Roll the mixture to form 2-inch rice ball croquettes. Heat up the cooking oil in a pot or pan. Beat two eggs and a large bowl. Dip the balls into the egg mixture. Then, drop the balls into the cooking oil. Allow the balls to turn a dark amber brown color. Deep fry until crispy, crunchy, and golden. Remove and set on paper towel to drain excess oil. Once cooled, break apart the rice balls and add into a larger bowl. Drain the onion and the shallots. Make sure you tear the pork sausage up into small pieces. You can use a knife too, but the traditional method is tearing. In the large bowl, add in the onion, shallots, sour pork sausage, pickled garlic, lime juice, fish sauce, sugar, cilantro, hot mint, regular mint. Top with peanuts. Serve with Lettuce, dry chilli, and other fresh vegetables. Preserving Naem Khao Recipe Naem Khao can be kept in the refrigerator for 4 days. It can then be served chilled. It should not be frozen. Serving Naem Khao Nam Khao is generally served with lettuce leaves and a variety of different herbs like hot mint, mint, basil, and perilla.
Bring salted water to boil in a large pot. Add in the cabbage and potatoes, cook until tender about 30-40 minutes When tender, drain, very well. Return the vegetables to the pot and turn on the burner to low. Let steam Meanwhile cook up the bacon, reserving the fat for frying the hash. Chop up the bacon, into small pieces. Mash the potatoes and cabbage with a potato masher and add in the minced garlic. Add in salt and pepper to taste. Using a form for individual servings, press the hash mixture into the form with bacon on top, fry in the reserved bacon fat until golden brown, flip over and repeat on the other side. Remove form and garnish with chopped parsley. If you want to make one big hash, just use a skillet, pressing the hash into the skillet with the bacon pieces and reserved fat, then flip over once golden brown. Cut into servings. Garnish with chopped parsley.
Finely grate the zest of 1 medium orange (about 2 teaspoons) and 1 medium lemon (about 1 teaspoon) into a medium saucepan. Add 1 quart whole milk, 1/2 cup granulated sugar, and 1 (3-inch) cinnamon stick. Bring to a boil over medium heat. Remove the pan from the heat and add 1/3 cup dry sherry. Let sit until cool enough to handle. Meanwhile, cut 1 (12-ounce) day-old baguette crosswise into 1-inch-thick slices (about 16). Arrange in a single layer on a rimmed baking sheet. Pour the milk mixture over the bread and let it soak for 5 minutes. Flip each slice of bread. Let the bread sit until it absorbs most of the liquid but isn't falling apart, about 5 minutes more. Heat 1 cup olive oil in a large frying pan over medium-high heat until shimmering. Meanwhile, whisk 4 eggs together in a medium bowl. Working with 1 slice at a time, dip the bread in the egg mixture to coat. Let the excess drip off, then add to the pan. Repeat with as many slices as needed until the pan is filled with a single layer. Fry until golden-brown on the bottom, about 4 minutes. Flip the slices and fry until the second side until golden-brown, 3 to 4 minutes more. Transfer to a paper towel-lined plate or baking sheet. Repeat dipping and frying the remaining bread. Drizzle with honey to serve.
In a wok or large pan, heat 1 tablespoon of vegetable oil over medium heat. Once the oil is hot, add the garlic and stir-fry for about 30 seconds, until fragrant but not burnt. Add the minced pork to the pan and break it up with a spatula. Stir-fry until the pork is fully cooked and browned, about 2-3 minutes. Stir in the fermented soy beans and cook for another minute, mixing it thoroughly with the pork. Toss in the cut morning glory and stir-fry for 2-3 minutes to retain its bright green colour and crisp texture. Check the seasoning and adjust with fish sauce or sugar if needed. Transfer to a serving dish and serve immediately with steamed rice.