step 1 Halve the cabbage, remove the tough stem and thinly slice. Place in a large pan with all the other ingredients apart from the sausages, then mix in 300ml water and some salt and pepper. step 2 Bring to a simmer, then reduce the heat, cover with a well-fitting lid and gently cook for 1½ hrs, stirring frequently. If too dry, you can add a little more water. step 3 Add the kabanos to the cabbage mixture, place a lid on the pan and gently simmer for 20 mins. Remove the lid and cook for a further 10 mins. Serve alongside some simple mash or boiled potatoes.
Season meat with Adobo. In skillet, heat oil on medium high. Cook meat until pink is gone. Stir in onion, pepper, garlic, alcaparras, tomato sauce and Sazón. Cook, stirring often until most of the liquid has evaporated (about 20 minutes). Cool. Prepared dough should be moist and should hold together, but it should not stick to your fingers. Start with about ½ cup of dough and roll into a ball between palms of your hands. Working on a sheet of non-stick parchment paper, form the ball into a 5-inch circle about ⅛ inch thick. Place a generous tbsp. of filling on one half of circle and using parchment paper close dough over to form a semi-circle. To seal and trim edges of the empanada, press lip of inverted bowl over semi-circle shaped patty. Repeat for all the Empanadas. In large skillet on medium high, heat ½ inch of oil until hot but not smoking. Cook empanadas in batches, turning once or twice until lightly browned. Drain on paper towel. Do not over crowd skillet or let oil get too hot.
Equipment 6QT Pressure cooker Instructions Rinse goat meat with vinegar and water. Season goat meat with 1 ½ tablespoon curry powder, all-purpose seasoning, ground ginger, allspice, onion, garlic cloves, and thyme. Marinate for at least 4 hours or up to overnight. Remove onion and garlic from goat and set aside. Set an electric pressure cooker, like an Instant Pot, on high sauté and add oil. Add goat meat and brown, about 2-3 minutes per side. Remove goat from insert and add 1 tablespoon oil and remaining curry powder and sauté for about 10 seconds. Then add onions and garlic and sauté until softened. About 4 minutes. If the onions look dry, add a little water and continue to sauté. Add goat and water to the pressure cooker and cover the pressure cooker. Cook for 40 minutes on high pressure. Allow to naturally release for 10 minutes, then release the remaining pressure. Once all the pressure has been released, open the pressure cooker. Place on sauté for 10-15 minutes, add potatoes and a whole scotch bonnet pepper. Cook until potatoes have softened. Remove scotch bonnet pepper.
1. Steps for the Meat: Roast meat over medium heat for 50 minutes and salt it as you turn it. 2. Steps for Ugali: Bring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, letting it fall through the fingers of your hand. 3. Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes. 4.Remove from heat and allow to cool. 5. Place the ugali into a large serving bowl. Wet your hands with water, form a ball and serve. 6. Steps for Kachumbari: Mix the tomatoes, onions, chili and coriander leaves in a bowl. 7. Serve and enjoy!
Slice the uncooked pork thinly, about ⅛". It helps to slightly freeze it (optional). Mince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves. Marinate the meat for 1 hour, or overnight for better results. Bake the pork at 375F for 10-15 minutes or until about 80% cooked. Finish cooking by broiling in the oven until a nice golden brown color develops, flipping the pieces midway. Assemble your bowl with veggies, noodles, and garnish. Many like to mix the whole bowl up and pour the fish sauce on top, but I like to make individual bites and sauce it slowly.
Preheat the oven to 350°. Remove the stems from one bunch of Tuscan kale and tear the leaves into 1" pieces (mustard greens, collards, spinach, and chard are great, too). Coarsely chop half a head of green cabbage. Combine the greens in a large baking dish and add 4 cloves of thinly sliced garlic. Adding some sliced onions and shiitake mushrooms at this point is optional, but highly recommended (I'll sauté the onions and mushrooms in a cast iron baking dish right on the stove before adding to the greens). Coat the greens with some olive oil and pour ½ cup chicken stock or broth over everything. Cover the dish with foil and bake until the greens are wilted, about 15 minutes. Remove foil and season with salt and pepper. Continue to bake until cabbage is tender, about 20-25 minutes more. Meanwhile, heat a little olive oil in a large skillet over medium-high. Prick four sweet Italian sausages with a fork and cook until browned on all sides and cooked through, 10 to 12 minutes. When the greens are done, slice the sausage and toss into the greens with a splash of your favorite vinegar (I like sherry or red wine).
Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins. Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking. Stir occasionally and add the beans with 30 mins to go. Remove the pan from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden. Serve with crusty bread and green veg.
step 1 Put the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo. step 2 In a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.
Alternative Pan Fry Method: If you don’t have access to an air fryer, you can make these egg rolls using a traditional pan fry method. Add enough oil to a medium skillet with high walls so the oil is about 1/2 inch up the side of the skillet. Heat oil on medium high heat until it reaches 350°F. Add egg rolls and fry for 3 to 4 minutes, flip, and fry for another 3 to 4 minutes until golden brown. Remove and let them drain and cool on a few paper towels. Cook the filling: In a large skillet over medium heat, add the olive oil along with the ground pork or chicken. Break apart the meat with a spatula or wooden spoon as it cooks. Cook until the meat is cooked through, 6 to 8 minutes. Add garlic, ginger, carrot, scallions, and cabbage. Continue to cook until cabbage wilts down and is soft, another 3 to 4 minutes, stirring regularly. Season the filling with soy sauce and rice wine vinegar, and take off the heat to cool. (This filling can be made in advance.) Assemble the egg rolls: Place a single egg roll wrapper on a dry surface with one point of the square facing you (like a diamond). Place about 1/4 cup of the egg roll filling mixture in the middle of the wrapper. Dip your fingers in water and run around the edges of the wrapper. Then fold the edges of the wrapper over the center and start rolling the egg roll away from you to form a tight cylinder. Place on a plate and repeat until you are out of filling. You should get at least a dozen egg rolls. Air fry the egg rolls: Place the egg rolls in the basket of your air fryer. Spray or brush them lightly with oil. Add as many as you can without stacking the egg rolls, making sure they don’t touch. Air needs to circulate around them. Brush the egg rolls lightly with oil. Place the basket in the air fryer and turn the air fryer to 350°F. Cook for 6 to 7 minutes, then flip the egg rolls, spray or brush with oil a second time on the bottom side, and cook for another 4 to 5 minutes. Finished egg rolls sh
STEP 1 Before you start, put your oven on its lowest setting, ready to keep things warm. Peel the potatoes, grate 2 of them, then set aside. Cut the other 2 into large chunks, then boil for 10-15 mins or until tender. Meanwhile, squeeze as much of the liquid from the grated potatoes as you can using a clean tea towel. Mash the boiled potatoes, then mix with the grated potato, spring onions and flour. STEP 2 Whisk the egg white in a large bowl until it holds soft peaks. Fold in the buttermilk, then add the bicarbonate of soda. Fold into the potato mix. STEP 3 Heat a large non-stick frying pan over a medium heat, then add 1 tbsp butter and some of the oil. Drop 3-4 spoonfuls of the potato mixture into the pan, then gently cook for 3-5 mins on each side until golden and crusty. Keep warm on a plate in the oven while you cook the next batch, adding more butter and oil to the pan before you do so. You will get 16 crumpet-size boxty from the mix. Can be made the day ahead, drained on kitchen paper, then reheated in a low oven for 20 mins. STEP 4 Heat the grill to medium and put the tomatoes in a heavy-based pan. Add a good knob of butter and a little oil, then fry for about 5 mins until softened. Grill the bacon, then pile onto a plate and keep warm. Stack up the boxty, bacon and egg, and serve the tomatoes on the side.
Chop the onion and garlic, slice the mushrooms and wash the buckwheat. Heat the oil and lightly sauté the onion. Add the mushrooms and the garlic and continue to sauté. Add the salt, vegetable seasoning, buckwheat and the bay leaf and cover with water. Simmer gently and just before it is completely cooked, add pepper, sour cream mixed with flour, the chopped parsley and vinegar to taste.
Fry the finely chopped onions and minced meat in oil. Add the salt and pepper. Grease a round baking tray and put a layer of pastry in it. Cover with a thin layer of filling and cover this with another layer of filo pastry which must be well coated in oil. Put another layer of filling and cover with pastry. When you have five or six layers, cover with filo pastry, bake at 200ºC/392ºF for half an hour and cut in quarters and serve.
STEP 1 Boil the potatoes for 15 mins or until tender. Drain, then mash. STEP 2 Heat the milk and half the butter in the corner of the pan, then beat into the mash, along with the wholegrain mustard. STEP 3 Gently fry the spring onions in the remaining butter for 2 mins until just soft but still a perky green. Fold into the mash and serve. Great with gammon or to top a fish pie.
Mix 1/2 cup plus 2 tablespoons semolina, 2 tablespoons sesame seeds, sugar, yeast, and salt together in a large bowl. Whisk in oil, egg, and egg white. Stir in warm milk slowly until a liquid dough forms. Cover the bowl with a plate or plastic wrap; let stand at room temperature until frothy, about 1 hour. Stir in 2 3/4 cups flour with a wooden spoon until a sticky dough forms. Cover again and allow to rest for 30 minutes. Line a baking sheet with parchment paper or a baking mat. Sprinkle 1 tablespoon flour over the dough and your hands. Mix dough, adding flour as needed, 1 tablespoon at a time, until it pulls away from the sides of the bowl. Shape into a round loaf and place on the prepared baking sheet. Cover loosely with a towel and let rise for 1 hour in a warm place until loaf doubles in volume. Preheat oven to 400 degrees F (200 degrees C). Beat egg yolk and water in a bowl with a fork; brush over the entire surface of the loaf. Sprinkle 1 tablespoon sesame seeds on top. Bake in the preheated oven until loaf is golden brown, about 20 to 25 minutes.
1. Prepare the Dough Grate the potatoes finely using a hand grater or food processor. Place the grated potatoes in a bowl and mix them with flour, egg, and salt until a sticky dough forms. The consistency should be thick but pliable. 2. Cook the Dumplings Bring a large pot of salted water to a boil. Using a halušky maker (similar to a spaetzle maker), press the dough directly into the boiling water. If you don’t have one, use a tilted cutting board and a knife to scrape small pieces of dough into the water. Let the dumplings cook until they float to the surface, usually within 2-3 minutes. Scoop them out with a slotted spoon and set aside in a large bowl. 3. Prepare the Toppings Chop the bacon into small pieces and fry in a skillet over medium heat until crispy. If using a bryndza substitute, mix crumbled feta with a dollop of sour cream to mimic the tangy flavour of traditional Slovak sheep cheese. 4. Assemble the Dish Toss the cooked dumplings with the bryndza cheese (or substitute) until they’re well-coated and creamy. Top with the crispy bacon and its drippings. Garnish with chopped chives or parsley for an extra touch of colour and flavour.
step 1 Tip the cabbage into a food processor and blitz until finely chopped. Season with ½ tsp salt, toss well and set aside for 15 mins. Tip into a clean tea towel and squeeze out as much water as you can. Tip into a bowl with the carrot, mushrooms, pork mince, garlic, ginger, soy sauce, sesame oil and spring onions. Season with black pepper. Scrunch everything together using your hands, mixing well until everything is combined. step 2 Soak the spring roll sheets for a couple of seconds in a shallow dish of warm water, then transfer to an oiled chopping board. Working with one sheet at a time, spoon 1 heaped tbsp of the filling into the middle, then fold the bottom up and over the filling. Fold down the top of the sheet, then the sides to fully encase and make a neat square. If the dumpling feels a little fragile, soak another sheet and wrap it again. Repeat with the remaining sheets and filling, transferring the dumplings to an oiled plate as you go. step 3 Heat the oil in a large, non-stick frying pan (ensuring it is no more than a third full) over a medium-high heat and fry the dumplings for 3-5 mins until golden brown. Use a slotted spoon or spider to turn them, then cover with a lid and cook for another 3-4 mins until golden. Remove the lid and cook for 1-2 mins. step 4 Meanwhile, combine all the dipping sauce ingredients in small bowl. Serve the dumplings with the dipping sauce on the side.
step 1 Cut the meat into large pieces, put in your largest saucepan and cover with 5 litres water. Bring to the boil over a high heat, skimming away any foam that rises to the surface. Add the bay leaves. Season. Turn the heat down to a simmer and cook for 1 hr, or until the meat is soft and falls off the bone. Add the beans if using dried. step 2 Turn the heat up. Bring back to the boil, then reduce the heat and simmer for another 20 mins – the beans should still be slightly raw. Add the carrots, onions, garlic and pepper. Stir well, then add the chillies, if using. Cook for 15 mins more. step 3 Stir in the beetroot and cook for 10 mins before adding the potatoes. After 15 mins, add the tomato purée to taste and beans, if using canned, and bring to the boil. Cook for 5 mins, add the cabbage and cook for 5 mins more. Season, then garnish with the parsley and dill. Turn off the heat and leave to stand for 5 mins. Serve with soured cream on the side.
If you order kumpir in Turkey, the standard filling is first, lots of butter mashed into the potato, followed by cheese. There’s then a row of other toppings that you can just point at to your heart’s content – sweetcorn, olives, salami, coleslaw, Russian salad, allsorts – and you walk away with an over-stuffed potato because you got ever-excited by the choices on offer. Grate (roughly – you can use as much as you like) 150g of cheese. Finely chop one onion and one sweet red pepper. Put these ingredients into a large bowl with a good sprinkling of salt and pepper, chilli flakes (optional).
Preheat your oven's broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside. Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls. For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads. To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
step 1 Cook the potatoes in a large pan of boiling salted water for 12 mins, adding the eggs after 6 mins, and the beans for the final 2 mins. Drain everything and cool the eggs under cold running water. step 2 Meanwhile fry chorizo slices for 1-2 mins, until beginning to crisp. Remove from the pan with a slotted spoon and set aside, leaving the oil from the chorizo in the pan. Add the garlic to the pan and cook gently for 1 min. step 3 Remove the pan from the heat, stir in the vinegar and parsley, then toss with the potatoes, beans, chorizo and seasoning. Shell the eggs, cut into quarters and add to the salad.
Wash the fish under the cold tap. Roll in the flour and deep fry in oil until crispy. Lay on kitchen towel to get rid of the excess oil and serve hot or cold with a slice of lemon.
Add flour, baking powder, and salt in a large bowl and stir to combine. Pour in the milk and stir until combined. Then roll the mixture into a ball and lightly knead until it comes together. Break off about 10 pieces of dough and form them into balls. Set them aside. In a 10-inch skillet, heat enough oil over medium heat to fry the dumplings, until the oil is about 350 degrees. Once the dumplings are browned on one side, flip them and cook until both sides are browned, about 2-3 minutes each. Once done, remove the dumplings from the oil and place them on paper towels or a cooling rack to drain off any excess oil. Serve and enjoy.