Prep the cucumbers: Peel the cucumbers. Cut them into quarters, lengthwise. (If the seeds are bitter, scrape out the seeds and discard.) Cut the cucumbers again, crosswise, into 1/2-inch thick pieces. Toss the salad: Place cucumbers into a serving bowl. Sprinkle with salt. Toss with sesame oil, seasoned rice vinegar, basil (if using), and chili flakes. Sprinkle with toasted sesame seeds if using.
step 1 Combine the yeast, a pinch of the sugar and a couple tablespoons of lukewarm water in a small bowl. Stir to dissolve the yeast, then leave for 10 mins until foamy. step 2 Meanwhile, combine the flour, the remaining sugar and 2 tsp fine salt in a large bowl. Make a well in the centre, then add half the beaten egg, the yeast mixture and the oil. Pour in 200ml lukewarm water (it should feel slightly warm to the touch) and stir with a spoon, then mix using one hand, keeping the other clean while you bring the dough together. If there are a lot of very dry bits, gradually add a little water to just bring it together – you don't want it to get too wet and sticky. The dough should be moist, but not soggy. step 3 Once the dough has come together, turn it out onto a lightly floured surface. Knead using both hands for 10 mins until smooth and a bit springy. If it gets very sticky, add a very small amount of flour – as little as possible. A dough scraper is useful if the dough is sticking to the work surface. Stretch the sides of the dough down and pull together to form a ball. Lightly oil a bowl, then lightly roll the dough ball around the bowl so it's coated in the oil. Cover with a clean tea towel and leave in a warm place for 1 hr, or until dough has doubled in size. step 4 Line a baking sheet with baking parchment. Turn the dough out onto a clean work surface and divide into three equal pieces, weighing for accuracy, if you like. Roll each piece into a long sausage shape about 25cm long, tapering them slightly at both ends. Lay the pieces out in front of you, parallel to one another with a couple centimetres between each. Bring the sausages together at the top end, then plait them down the length, tucking in the ends when you reach the bottom. Carefully transfer the loaf to the prepared baking sheet and loosely cover with a clean tea towel. Leave to rise until puffy and billowy, about 40 mins. step 5 Meanwhile, heat the oven to 200C/180C fan/gas 6.
step 1 Heat grill to very hot. Slice the aubergines in half lengthways, then grill for 25 mins, turning occasionally, until soft – the skin will remain firm, but the flesh will soften. Lift the aubergines off the grill and leave until cool enough to handle. step 2 Using a sharp knife, score the grilled flesh and scoop out the flesh with a spoon. Tip into a bowl and mash with a fork until you get a thick pulp. Beat in the lemon juice and garlic. Add the yogurt and dill, and season. Serve while still warm.
step 1 Tip the flours into a food processor. Add the yeast, sugar and 1tsp salt, then mix well. Pour in 350ml warm water and the oil, then process to a soft dough. Mix for 1 min, then leave until doubled in size, about 1 hour. step 2 Pulse the dough a couple of times just to knock out the air, then tip onto a floured surface. Cut the dough in half and roll out one half to a rectangle about 20 x 40cm. Trim the edges using a large sharp knife, then cut into eight 10cm squares. Line a large tray or two baking sheets with non-stick paper and arrange the bread rectangles over the tray in one layer. Repeat with the other half of the dough. Leave in a warm place for about 30 mins until the dough is just starting to rise. step 3 Place bread directly onto the BBQ racks and cook for a couple of mins until they puff up, then flip over and cook on the other side. Tip into a basket and serve with the dips.
step 1 Heat the oven to 200C/180C fan/gas 6. Bake the baguettes on a baking tray for 8-10 mins, then leave to cool. step 2 Heat 2 tsp of the butter and 1 tsp of the oil in a pan over a low heat and cook the chopped onion for 5 mins until soft. Stir in the mushrooms, turn the heat to medium and cook for 5-10 mins more until the veg is soft and the mushroom liquid has evaporated. Stir in the garlic and cook for 1-2 mins until soft. Season, then stir in the mayonnaise and remove from the heat. step 3 Halve the baguettes lengthways, then return to the baking tray, cut-side up and spread over the mushroom mixture, then sprinkle over the cheddar, ham, kabanos and mozzarella. Bake for 8-10 mins, or until the cheese has melted and turned golden. step 4 Meanwhile, heat the remaining butter and oil in a pan over a medium heat and fry the sliced onions for 5 mins until golden and soft. Remove from the heat and set aside. Once the pizzas are cooked, top with the caramelised onions, dill pickles (if using), the chives and a zig-zag drizzle of ketchup.
step 1 Put a medium pan on the heat and tip in the tomatoes, followed by a can of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage. step 2 Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.
1. Prepare the Potatoes Start by peeling and finely grating the potatoes. To ensure extra crispiness, use a clean kitchen towel to squeeze out as much moisture as possible. 2. Mix the Ingredients In a large mixing bowl, combine the grated potatoes, chopped onion, minced garlic, eggs, flour, marjoram, salt, and black pepper. Stir well until the mixture forms a thick, consistent batter. 3. Heat the Oil In a large frying pan, heat a generous amount of oil over medium heat. The oil should be hot but not smoking. 4. Fry the Pancakes Spoon portions of the batter into the pan, flattening each into a thin pancake. Fry until golden brown and crispy on one side, then flip and cook the other side until equally golden and crispy. 5. Drain & Serve Transfer the cooked pancakes onto a plate lined with paper towels to remove excess oil. Serve immediately while hot, with sour cream, garlic dip, or as a side dish.
Add all the ingredients to a large pan over medium heat and cover with a lid. Cook on medium heat for 10 minutes, stirring occasionally. After 10 minutes, reduce the heat to low and continue to cook for an additional 5 minutes, until the cabbage is soft and tender. Remove from the heat and remove the stalks of thyme before serving.
Melt the fat in a non-stick pan, allow it to get nice and hot, then add the bacon. As it begins to brown, add the onion and garlic. Next, add the sliced sprouts or cabbage and let it colour slightly. All this will take 5-6 mins. Next, add the potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan – allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour. Cut into wedges and serve.
step 1 The day before: make the dressing. Put the sugar and lime juice in a pan with 1 tbsp water and bring to the boil to dissolve the sugar. Add the chilli and coriander and stir well, then pulse in a blender until smooth. Tip into a bowl, then stir in the sesame oil, fish sauce, soy sauce and sesame seeds to make a dressing. Cover and chill until needed. step 2 Two hours before serving: heat a griddle pan. Preheat the oven to 200C/gas 6/fan 180C. Brush the pork with oil and griddle on all sides for a few minutes until seared. Transfer to a baking tray and put in the oven for about 10-12 minutes until cooked through. Cool, thinly slice against the grain of the meat. Tip into a bowl and pour over half the dressing. step 3 To serve: toss the remaining salad ingredients in a bowl with the remaining dressing. Pile on to a platter, top with the pork slices and spoon over any juices.
STEP 1 Cut the tenderloins into 5 equal-size pieces leaving the tail ends a little longer. Take a clear plastic bag and slip one of the pieces in. Bash it into an escalope the size of a side-plate with a rolling pin and repeat with the remaining pieces. STEP 2 Put the wine, paprika, some salt and pepper and the juice of ½ a lemon in a bowl and add the pork. Leave to marinate for 20-30 minutes, while you get your barbecue to the stage where the coals are glowing but there are no flames. STEP 3 To make the chips, fill a basin with cool water and cut the potatoes into 3cm-thick chips. Soak them in the water for 5 minutes and then change the water. Leave for 5 more minutes. Drain and then pat dry on a towel or with kitchen paper. STEP 4 Heat the oil in a deep fryer or a deep heavy-based pan with a lid to 130C and lower the chips into the oil (in batches). Blanch for 8-10 minutes. Remove from the oil and drain well. Place on a tray to cool. Reheat the oil to 180C (make sure it’s hot or your chips will be soggy) and lower the basket of chips into the oil (again, do this in batches). Leave to cook for 2 minutes and then give them a little shake. Cook for another minute or so until they are well coloured and crisp to the touch. Drain well for a few minutes, tip into a bowl and sprinkle with sea salt. STEP 5 The pork will cook quickly so do it in 2 batches. Take the pieces out of the marinade, rub them with oil, and drop them onto the barbecue (you could also use a chargrill). Cook for 1 minute on each side – they may flare up as you do so. This should really be enough time as they will keep on cooking. Take them off the barbecue and pile onto a plate. Repeat with the remaining batch. STEP 6 Serve by piling a plate with chips, drop the pork on top of each pile and pouring the juices from the plate over so the chips take up the flavours. Top with a spoon of mayonnaise and a wedge of lemon.
Heat a heavy bottom pot of oil that has at least 3 inches of oil in it or use a deep fryer if you have one. Turn the heat over medium heat until the temperature reaches 350 degrees Fahrenheit. Add the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt to a large bowl and stir to combine. Add the vanilla extract and milk and stir until the dough comes together. Then use your hands to lightly form the mixture into a ball. Pinch off pieces of dough and roll them into long oval shapes. Make about 12 dumplings. Once the oil has reached the temperature of 350 degrees Fahrenheit, fry the dough on all sides, until golden brown. This should take about 4-6 minutes. Remove dough and drain off any excess grease. Serve and enjoy.
In a large bowl, whisk together 1/2 cup buckwheat flour, 2/3 cup all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon yeast. Make a well in the center and pour in 1 cup warm milk, whisking until the batter is smooth. Cover the bowl and let the batter rise until doubled, about 1 hour. Enrich and Rest the Batter Stir 2 tablespoons melted butter and 1 egg yolk into the batter. In a separate bowl, whisk 1 egg white until stiff, but not dry. Fold the whisked egg white into the batter. Cover the bowl and let the batter stand 20 minutes. Pan-Fry the Blini Heat butter in a large nonstick skillet over medium heat. Drop quarter-sized dollops of batter into the pan, being careful not to overcrowd the pan. Cook for about 1 minute or until bubbles form. Turn and cook for about 30 additional seconds. Remove the finished blini onto a plate and cover them with a clean kitchen towel to keep warm. Add more butter to the pan and repeat the frying process with the remaining batter.
step 1 To make the filling, heat the olive oil in a pan until it starts to shimmer. Add the leek and sauté until soft but not coloured. Stir in the ham with a wooden spoon, fry for 1 min, then stir in the flour and fry over a medium heat, stirring occasionally, until the mixture is golden but not burnt – this will take about 5 mins. step 2 Meanwhile, combine the stock and milk in a small pan and heat until steaming but not boiling. Season with a few scrapes of nutmeg. Gradually add the liquid, a few tbsp at a time, stirring constantly. step 3 Once you’ve incorporated all the milk stock, continue to cook the filling over a medium heat for about 10 mins or until it thickens and leaves the sides of the pan when you stir it. step 4 Season with black pepper, taste and adjust the salt if necessary – the ham can be very salty to start with. The filling is now done: it has to be really thick because you don’t want the croquetas to turn into pancakes. step 5 Smooth the mixture onto a baking tray (30 x 20cm is fine). Once it has stopped steaming, cover with cling film to stop it drying out. Leave to cool before putting it in the fridge for 1 hr. step 6 When you're ready for the next stage, line up three bowls: the first filled with the flour, the second with beaten egg and the third with breadcrumbs. Take the ham mixture out of the fridge. Put a little bit of olive oil on your hands to make it easier to roll the croquetas. step 7 Roll a spoonful of the mixture between your palms. The size and shape of the croquetas is up to you, but the easiest is a walnut-sized ball. Then begin coating as follows. step 8 Dunk the croquetas into the flour – you want a dusting – followed by the egg, then the breadcrumbs. Put them on a tray and, when you’ve used up all the mixture, place in the fridge for 30 mins. step 9 If you have a deep-fat fryer, heat the oil to 180C and fry for a couple of mins. If not, heat the oil in a deep, heavy-bottomed saucepan until
step 1 Heat the oven to 200C/180C fan/gas 6. Bash the garlic, sage, lemon zest, salt and pepper together using a pestle and mortar until the mixture becomes a paste. Stir in the oil, then spread the mixture over the pork shoulder, avoiding the skin on top. Score the skin using a sharp knife, then rub a large pinch of salt into the skin. Tie the pork together using kitchen string. step 2 Line a large baking tray with a double layer of foil and put the pork on top, skin-side up. Bring the sides of the foil up around the pork to create a parcel, then pour the wine into the tray around the sides. Transfer to the oven and reduce the temperature to 140C/120C fan/gas 1. Roast for 4-5 hrs, or until a meat thermometer inserted into the thickest part of the pork reads 70C. step 3 Turn the oven up to 240C/220C fan/gas 9. Carefully spoon the pork roasting juices from the pan into a saucepan and cook over a medium heat for 10-15 mins, or until reduced by a third. Season to taste. step 4 Meanwhile, arrange the foil around the meat so only the skin is exposed, then return to the oven for 10-15 mins until the skin is puffed up and browned all over. Leave to rest for 20 mins before slicing. Serve with the sauce drizzled over.
To prepare the sauerkraut filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Add the drained sauerkraut and cook for an additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool. For the mashed potato filling, melt the butter in a skillet over medium heat. Stir in the onion, and cook until translucent, about 5 minutes. Stir into the mashed potatoes, and season with salt and white pepper. To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter. Place a small spoonful of the mashed potato filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough and the sauerkraut filling. Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.
Preparation 1. Crack the egg into a bowl. Separate the egg white and yolk. Sweet and Sour Pork 2. Slice the pork tenderloin into strips. 3. Prepare the marinade using a pinch of salt, one teaspoon of starch, two teaspoons of light soy sauce, and an egg white. 4. Marinade the pork strips for about 20 minutes. 5. Put the remaining starch in a bowl. Add some water and vinegar to make a starchy sauce. Sweet and Sour Pork Cooking Instructions 1. Pour the cooking oil into a wok and heat to 190°C (375°F). Add the marinated pork strips and fry them until they turn brown. Remove the cooked pork from the wok and place on a plate. 2. Leave some oil in the wok. Put the tomato sauce and white sugar into the wok, and heat until the oil and sauce are fully combined. 3. Add some water to the wok and thoroughly heat the sweet and sour sauce before adding the pork strips to it. 4. Pour in the starchy sauce. Stir-fry all the ingredients until the pork and sauce are thoroughly mixed together. 5. Serve on a plate and add some coriander for decoration.
Preheat the oven to 200°C/fan180°C/gas 6. fry sausages in a non-stick pan until browned. Drizzle vegetable oil in a 30cm x 25cm x 6cm deep roasting tray and heat in the oven for 5 minutes. Put the plain flour in a bowl, crack in the medium free-range eggs, then stir in the grated horseradish. Gradually beat in the semi-skimmed milk. Season. Put the sausages into the hot roasting tray and pour over the batter. Top with cherry tomatoes on the vine and cook for 30 minutes until puffed and golden.
Preheat the oven to 200ºC. Cut the bacon or chorizo into medium pieces and the paprika into strips. Spread a little tomato sauce and mozzarella cheese on each portion of cassava. Add the bacon or chorizo, corn, turkey ham, some olives and paprika. Bake for 7 to 10 minutes. Remove from the oven and enjoy.
STEP 1 Heat the oil in a pan, fry the sliced onion until golden brown, then add the tonkatsu (see recipe here), placing it in the middle of the pan. Mix the dashi, soy, mirin and sugar together and tip three-quarters of the mixture around the tonkatsu. Sizzle for a couple of mins so the sauce thickens a little and the tonkatsu reheats. STEP 2 Tip the beaten eggs around the tonkatsu and cook for 2-3 mins until the egg is cooked through but still a little runny. Divide the rice between two bowls, then top each with half the egg and tonkatsu mix, sprinkle over the chives and serve immediately, drizzling with a little more soy if you want an extra umami kick.
In a glass, muddle fresh mint leaves with granulated sugar and lime wedges to release the flavors. Add white rum and stir well. Fill the glass with ice cubes and top with club soda. Stir gently and garnish with a sprig of mint. Sip and enjoy the classic and refreshing taste of a Mojito!
Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside. Fair warning, this will probably turn your lentils into a solid block that you’ll have to break up later In a large pot over medium-high heat, sauté the olive oil and the onion with a pinch of salt for about 3 minutes, then add the carrots and cook for another 3 minutes. Add the tomato paste and stir it around for around 1 minute. Now add the cumin, paprika, mint, thyme, black pepper, and red pepper as quickly as you can and stir for 10 seconds to bloom the spices. Congratulate yourself on how amazing your house now smells. Immediately add the lentils, water, broth, and salt. Bring the soup to a (gentle) boil. After it has come to a boil, reduce heat to medium-low, cover the pot halfway, and cook for 15-20 minutes or until the lentils have fallen apart and the carrots are completely cooked. After the soup has cooked and the lentils are tender, blend the soup either in a blender or simply use a hand blender to reach the consistency you desire. Taste for seasoning and add more salt if necessary. Serve with crushed-up crackers, torn up bread, or something else to add some extra thickness. You could also use a traditional thickener (like cornstarch or flour), but I prefer to add crackers for some texture and saltiness. Makes great leftovers, stays good in the fridge for about a week.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife. Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes. When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes. Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt. Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.
Mix the flour and salt then pour one cup of water and start kneading. If you feel the dough is still not coming together or too dry, gradually add the remaining water until you get a dough that is very elastic so that when you pull it and it won’t be torn. Let the dough rest for just 10 minutes then divide the dough into 6-8 balls depending on the size you want for your feteer. Warm up the butter/ghee or oil you are using and pour into a deep bowl. Immerse the dough balls into the warm butter. Let it rest for 15 to 20 minutes. Preheat oven to 550F. Stretch the first ball with your hands on a clean countertop. Stretch it as thin as you can, the goal here is to see your countertop through the dough. Fold the dough over itself to form a square brushing in between folds with the butter mixture. Set aside and start making the next ball. Stretch the second one thin as we have done for the first ball. Place the previous one on the middle seam side down. Fold the outer one over brushing with more butter mixture as you fold. Set aside. Keep doing this for the third and fourth balls. Now we have one ready, place on a 10 inch baking/pie dish seam side down and brush the top with more butter. Repeat for the remaining 4 balls to make a second one. With your hands lightly press the folded feteer to spread it on the baking dish. Place in preheated oven for 10 minutes when the feteer starts puffing turn on the broiler to brown the top. When it is done add little butter on top and cover so it won’t get dry.