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.
For the carrot cake, preheat the oven to 160C/325F/Gas 3. Grease and line a 26cm/10in springform cake tin. Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts. Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack. Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.
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!
In a medium bowl, whisk together flour, brown sugar, baking powder, and spices. Add raisins and stir well, making sure to coat the raisins in the flour mixture. Add melted butter, molasses and water and mix with a wooden spoon. Form a ball with the spoon or your hands and put the dough ball in a cotton pudding bag. Tie the bag, leaving at least 1 inch of room to allow the pudding to expand while cooking. Boil pudding for 1.5 hours. (In NL, this is typically done in the pot along with Jiggs Dinner, but it can be done independently.) When the duff is firm, remove it from the boiling water and let it cool slightly before removing it from the pudding bag. Slice pudding like a cake and serve with the warm sauce of your choice: rum butter sauce, warmed molasses or Molasses Coady sauce (1 cup (250 mL) molasses, 1/4 cup (60 mL) butter, 1/4 cup (60 mL) water) is common in Newfoundland.
Line an 8-inch-square baking pan with wax paper or foil, and coat with non-stick spray. In a microwave-safe bowl, combine the dark chocolate chips, heavy cream and half of the sweetened condensed milk. Microwave the dark chocolate mixture in 20-second intervals, stirring in between each interval, until the chocolate is melted. Add the vanilla extract to the dark chocolate mixture and stir well until smooth. Transfer the dark chocolate mixture into the prepared pan and spread into an even layer. In a separate bowl, combine the white chocolate chips with the remaining half of the sweetened condensed milk. Microwave the white chocolate mixture in 20-second intervals, stirring in between each interval, until the chocolate is melted. Evenly spread the white chocolate mixture on top of dark chocolate layer. Top the chocolate layers with the Mallow Bits or miniature marshmallows, and gently press them down. Refrigerate for 4 hours, or until set. Remove the fudge and wax paper from the pan. Carefully peel all of the wax paper from the fudge. Cut the fudge into bite-sized pieces and serve.
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.
step 1 To make the spice mix, combine all of the ingredients together with a large pinch of salt. Slash the lamb shoulder all over with a sharp knife and rub in. If you have the time, marinate for up to 24 hrs, but this is not essential. step 2 Heat the oven to 150C/130C fan/gas 2. Heat the oil in a large flameproof casserole dish or roasting tin over a medium-high heat, add the onions, carrots and garlic and sizzle for 5 mins until the onions and carrots are softened. Pour over the stock, then bring to the boil. Nestle the lamb in the pan and cover, then transfer to the oven and roast for 2 hrs. step 3 Uncover and transfer the lamb to a plate using tongs. Stir the beans, peppers and olives through the stock in the pan, sit the lamb back on top and return to the oven, uncovered, for 1 hr 30 mins until the lamb is cooked through. Transfer the lamb to a board and shred using two forks. Stir the parsley through the braised beans before serving.
Heat the oil in a large pot. Add the onion and cook until translucent. Drain the soaked chickpeas and add them to the pot together with the vegetable stock. Bring to the boil, then reduce the heat and cover. Simmer for 30 minutes. In the meantime toast the cumin in a small ungreased frying pan, then grind them in a mortar. Add the garlic and salt and pound to a fine paste. Add the paste and the harissa to the soup and simmer until the chickpeas are tender, about 30 minutes. Season to taste with salt, pepper and lemon juice and serve hot.
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
In a wok, heat sesame oil over medium-high heat. Add minced ginger and garlic, sauté until fragrant. Add cubed tofu and stir-fry until golden brown. Add broccoli, carrots, and bell peppers. Cook until vegetables are tender-crisp. Pour soy sauce over the stir-fry and toss to combine. Serve over cooked rice.
Preheat the oven to 475°F (245°C). Roll out the pizza dough and spread tomato sauce evenly. Top with slices of fresh mozzarella and fresh basil leaves. Drizzle with olive oil and season with salt and pepper. Bake in the preheated oven for 12-15 minutes or until the crust is golden brown. Slice and serve hot.
Vanilla custard ▢ Separate the egg yolks and set aside the whites to use in the meringue. ▢ Whisk together the egg yolks, cornstarch and sugar in a bowl. ▢ Heat the cream and milk in a saucepan. Split open the vanilla pod and add the beans to the saucepan. Once the milk begins to bubble pour about half of it into the bowl with the egg mixture, whisking constantly. Then return the saucepan to the heat and pour the egg mixture back into the saucepan with remaining milk, whisking constantly. Once the mixture thickens lower the heat and continue whisking for about 30 seconds. ▢ Pour the custard into a clean bowl and cover with plastic wrap, placing the plastic directly on the top layer of the custard. Chill in the fridge. Cake ▢ Mix together butter and sugar until light and fluffy. Add egg yolks one at a time, setting aside the egg whites for the meringue. Add the flour mixed with baking powder. Stir in the milk, beating until smooth (you can use an electric mixer if you prefer). ▢ Preheat oven to 320°F (160°C). Cover a baking sheet with baking paper and spread out the batter into a large, even rectangle. Meringue topping ▢ Whisk together the egg whites and sugar until you get glossy, stiff peaks. The meringue should hold its form – if it still melts continue whisking. ▢ Spread out the meringue on top of the cake batter. Use a spatula to form light waves with the meringue. Sprinkle almonds on top of the meringue. Bake for about 30 minutes, until the meringue and almonds are golden. Cream filling ▢ Whisk the cream into stiff peaks. Carefully fold in the vanilla custard. Assembly ▢ Once the cake has cooled, cut it in half. You can use scissors for this, or a knife on a cutting board, slicing through the baking paper as well. ▢ Place half of the cake on a serving platter with the meringue side down and peel off the baking paper. ▢ Spread the cream filling across the cake. Then carefully remove the other half of the cake from the baking paper and
Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil. Add the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander. Serve in bowls with the remaining coriander and lime wedges on top for squeezing over.
step 1 Peel and devein most of the prawns (a fishmonger should be able to do this for you), keeping a few whole for decoration, if you like. Heat the olive oil in a large frying pan or shallow flameproof casserole over a medium-low heat and fry the onion for 5 mins until softened. Add the bay leaf, saffron, rice and tomato purée, and cook for 1-2 mins more, stirring. step 2 Pour in the wine and bubble for 1-2 mins, then pour in the seafood stock and 150ml water. Cook for 5 mins, then add the squid, season well and stir to combine. Bring to the boil, then cover and reduce the heat to a gentle simmer. Cook for 12 mins more, adding a little more water if the mixture starts to look dry. step 3 Uncover the pan and stir through the peeled prawns, then arrange any whole prawns on top of the rice mixture. Cover again and simmer for a further 5-6 mins until the prawns are pink and cooked through. Leave to stand for a couple of minutes before serving from the pan.
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.
Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly. Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt. Next, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.
Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom. Remove chicken from the pot and shred with two forks. Preheat oven to 375 F degrees. Start layering the casserole. Start with about ¼ cup of the leftover Enchilada sauce over the bottom of a baking dish. I used a longer baking dish, so that I can put 2 corn tortillas across. Place 2 tortillas on the bottom, top with ⅓ of the chicken and ⅓ of the remaining sauce. Sprinkle with ⅓ of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese. Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top. Serve warm.
Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around. Cut into two pieces, as even as possible. Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich). Beat the egg with the milk in a bowl. Combine the flour, sugar, and spices in another bowl. Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides. Heat the oil in a skillet (1/2 inch deep) to about 345-350. Fry each cutlet for 2 minutes on each side, or until golden and cooked through. Blot on paper and serve on toasted buns with pickle slices.
step 1 Put cucumber in a sieve. Sprinkle with 1 tsp salt and the sugar, then leave for 10 mins. Add fennel. step 2 Mix soured cream, lemon juice, vinegar and dill, then season with black pepper and add to fennel mix.
Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness. Syrians like it cooked until the green beans are turning brownish in color. The idea is not to saute them, but to let them steam in the moisture released by the ice crystals. Add cilantro and garlic to the beans, and continue to cook just until the cilantro has started to wilt. Eat as a main course by scooping up with warm pita bread or serve as a side dish.