🔥 VIRAL
VIRAL
Honey Garlic Crispy Chicken
Ingredients
- 500g Chicken Breast
- 3 tbsp Honey
- 4 cloves Garlic
- 2 tbsp Soy Sauce
- 1 cup Cornstarch
Preparation Steps
1
Cut chicken into bite-sized pieces and coat thoroughly in
cornstarch until fully covered.
2
Fry in hot oil until golden brown and crispy (about 5-7 minutes).
Set aside on paper towels.
Unlock Step 3 to 10 and access the VIP collection.
🔥 VIRAL
TRENDING
Creamy Garlic Parmesan Wings
Ingredients
- 1kg Chicken Wings
- 1/2 cup Parmesan Cheese
- 100g Melted Butter
- 1 tbsp Garlic Powder
Preparation Steps
1
Season wings with salt, pepper, and baking powder. Air fry or bake
at 200C for 25 minutes until skin is crackling.
2
In a large bowl, whisk together melted butter, parmesan, and garlic
powder until a thick sauce forms.
Unlock Step 3 to 10 and access the VIP collection.
🔥 VIRAL
HOT
TikTok 10-Min Chicken Quesadillas
Ingredients
- 2 Tortillas
- 1 cup Shredded Chicken
- 2 cups Mexican Cheese Blend
- 1/2 Onion
Preparation Steps
1
Brush a hot skillet with butter. Place a tortilla down and layer
with a generous amount of cheese and chicken.
2
Fold in half and cook for 2 minutes on each side until the cheese
is bubbling and the tortilla is crunchy.
Unlock Step 3 to 10 and access the VIP collection.
🔥 VIRAL
BEST
Sticky Sesame Chicken
Ingredients
- 600g Chicken Thighs
- 1/4 cup Sesame Seeds
- 2 tbsp Brown Sugar
- 1 tbsp Vinegar
Preparation Steps
1
Sauté chicken thighs in a wok over high heat until they have a nice
dark brown sear on all sides.
2
Add the sugar, vinegar, and soy sauce. Simmer until the sauce
reduces into a thick, sticky glaze that coats the meat.
Unlock Step 3 to 10 and access the VIP collection.
#1
Adana kebab
Ingredients
- 2 large Romano Pepper
- 800g Lamb Mince
- 3 tablespoons Red Pepper Paste
- 1 tablespoon Pul Biber
- 3 tablespoons Sunflower Oil
Preparation Steps
1
Finely chop the peppers in a food processor, then tip them in a
sieve and press into the
sieve so that the peppers release all of their juices. Tip into a bowl along with the mince,
red pepper paste, pul biber, 1½ tsp flaky sea salt, and 2 tbsp of the oil. Mix together,
kneading well for at least 2-3 mins. If you need to, wet your hands with cold water to
prevent the mixture from sticking. The mixture should be sticky when ready. Cover and chill
for at least 2 hrs, or up to 12 hrs.
2
When ready to cook, heat the grill to high or an oven to 220C/200C
fan/gas 6. Divide the
mixture into 12 equal portions, around 85g each. If you’d like to skewer them, divide into 8
equal portions and roll into balls. Using wet hands, thread the balls onto the end of the
skewers, massaging the mixture down the skewers in between the palms of your hands, until
evenly distributed. Ensure that the mixture is fully wrapped tightly around the skewers
without any exposed metal. Alternatively, lay them on a large baking tray lined with
parchment paper if cooking in the oven, or foil if cooking under the grill. Shape into
20cm-long köfte. Wet your fingers with a little cold water and make indents all along the
köfte for the traditional shape.
Unlock Step 3 to 10 and access the VIP collection.
#2
Air Fryer Egg Rolls
Ingredients
- 1 tablespoon Olive Oil
- 1 lb Ground Pork
- 1 clove peeled crushed Garlic
- 1 tablespoon Ginger
- 1 medium Carrots
- 3 chopped Scallions
- 3 Cups Cabbage
- 1 tablespoon Soy Sauce
- 1 tablespoon Rice Vinegar
- 12 Egg Roll Wrappers
- For brushing Oil
- To serve Duck Sauce
- To serve Plum Sauce
- To serve Soy Sauce
Preparation Steps
1
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.
2
Cook the filling:
Unlock Step 3 to 10 and access the VIP collection.
#4
Ajo blanco
Ingredients
- 150g White bread
- 200g Almonds
- 50 ml Extra Virgin Olive Oil
- 1 Garlic Clove
- 1 ½ tbsp Red Wine Vinegar
Preparation Steps
1
Tip the bread into a bowl and pour over 350ml water. Leave to soak
for 10 mins.
2
Blend the ingredients together with 350ml water and 1 tsp salt.
Unlock Step 3 to 10 and access the VIP collection.
#5
Alfajores
Ingredients
- 300g All purpose flour
- 200g Cornstarch
- 200g Butter
- 100g Sugar
- 2 Egg Yolks
- 1 teaspoon Lemon Zest
- Dulce de leche
- Sprinkling Desiccated Coconut
Preparation Steps
1
Make the Dough: Cream butter and sugar. Add egg yolks and lemon
zest. Gradually mix in flour
and cornstarch to form a dough. Chill for 1 hour.
2
Bake the Cookies: Roll out the dough, cut into circles, and bake at
180°C (350°F) for 12-15
minutes. Let cool.
Unlock Step 3 to 10 and access the VIP collection.
#6
Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
Ingredients
- 2 Red Pepper
- 4 Tomato
- 1 tablespoon Olive Oil
- 4 Cloves Chopped Garlic
- 1 chopped Jalapeno
- To taste Salt
- 2 Lbs Semolina
- 1 1/2 tsp Salt
- 3 Cups Water
- 4 tablespoons Olive Oil
- 6 tablespoons Olive Oil
Preparation Steps
1
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.
2
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.
Unlock Step 3 to 10 and access the VIP collection.
#7
Algerian Carrots
Ingredients
- 1 1/2 cup Water
- 2 Lbs Carrots
- 5 tablespoons Olive Oil
- 1 tsp Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Cumin
- 3 Cloves Crushed Garlic
- 1/2 teaspoon Thyme
- 1 Bay Leaf
- 1 tsp Lemon Juice
Preparation Steps
1
Place a steamer insert into a saucepan, and fill with 1 1/2 cups of
water, or just below the
bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sliced
carrots, reduce the heat to medium, and cover the pan again. Steam until tender but not
mushy, 4 to 6 minutes depending on the thickness of the slices. Reserve 1/2 cup of the
cooking liquid.
2
Heat the olive oil in a skillet over medium heat. Reduce the heat
to low and stir in the
salt, pepper, cinnamon, cumin, garlic, and thyme. Cook the spices and garlic, stirring
frequently, until fragrant, about 10 minutes. Add the 1/2 cup reserved cooking liquid and
the bay leaf, cover, and simmer for 20 minutes.
Unlock Step 3 to 10 and access the VIP collection.
#8
Algerian Flafla (Bell Pepper Salad)
Ingredients
- 3 Green Pepper
- 1 tablespoon Olive Oil
- 1 tablespoon chopped Red Onions
- 1 clove peeled crushed Garlic
- To taste Salt
- To taste Pepper
- 1 Diced Plum Tomatoes
Preparation Steps
1
Preheat an oven to 450 degrees F (230 degrees C). Place the whole
peppers on aluminum foil.
Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the
peppers once if necessary.
2
Remove peppers from the oven and set aside to cool for 10 minutes.
Peel off the skin and
remove the stem and seeds. Chop the roasted peppers into half-inch pieces.
Unlock Step 3 to 10 and access the VIP collection.
#9
Algerian Kefta (Meatballs)
Ingredients
- 1 lb Ground Beef
- 4 Cloves Crushed Garlic
- 1/2 cup Onion
- To taste Salt
- To taste Pepper
- 3 Plum Tomatoes
- 1 tsp Parsley
- 1/2 cup Water
Preparation Steps
1
Combine ground beef with 1/2 of the minced garlic and 1 tablespoon
chopped onion in a large
bowl. Mix with your hands until fully incorporated. Shape meat mixture into 1 1/2-inch
oblong patties; you should have 12 to 14 meatballs.
2
Heat a large skillet over medium-high heat. Brown patties in
batches in the hot skillet
until crispy on both sides and no longer pink in the center, about 10 minutes. Set meatballs
aside in a rimmed serving dish.
Unlock Step 3 to 10 and access the VIP collection.
#10
Anzac biscuits
Ingredients
- 85g Porridge oats
- 85g Desiccated Coconut
- 100g Plain Flour
- 100g Caster Sugar
- 100g Butter
- 1 tblsp Golden Syrup
- 1 teaspoon Bicarbonate Of Soda
Preparation Steps
1
Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and
sugar in a bowl. Melt the
butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp
boiling water, then stir into the golden syrup and butter mixture.
2
Make a well in the middle of the dry ingredients and pour in the
butter and golden syrup
mixture. Stir gently to incorporate the dry ingredients.
Unlock Step 3 to 10 and access the VIP collection.
#11
Apam balik
Ingredients
- 200ml Milk
- 60ml Oil
- 2 Eggs
- 1600g Flour
- 3 tsp Baking Powder
- 1/2 tsp Salt
- 25g Unsalted Butter
- 45g Sugar
- 3 tbs Peanut Butter
Preparation Steps
1
Mix milk, oil and egg together. Sift flour, baking powder and salt
into the mixture. Stir
well until all ingredients are combined evenly.
2
Spread some batter onto the pan. Spread a thin layer of batter to
the side of the pan. Cover
the pan for 30-60 seconds until small air bubbles appear.
Unlock Step 3 to 10 and access the VIP collection.
#12
Apple & Blackberry Crumble
Ingredients
- 120g Plain Flour
- 60g Caster Sugar
- 60g Butter
- 300g Braeburn Apples
- 30g Butter
- 30g Demerara Sugar
- 120g Blackberries
- ¼ teaspoon Cinnamon
- to serve Ice Cream
Preparation Steps
1
Heat oven to 190C/170C fan/gas 5. Tip the flour and sugar into a
large bowl. Add the butter,
then rub into the flour using your fingertips to make a light breadcrumb texture. Do not
overwork it or the crumble will become heavy. Sprinkle the mixture evenly over a baking
sheet and bake for 15 mins or until lightly coloured.
2
Meanwhile, for the compote, peel, core and cut the apples into 2cm
dice. Put the butter and
sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the
mixture turns to a light caramel. Stir in the apples and cook for 3 mins. Add the
blackberries and cinnamon, and cook for 3 mins more. Cover, remove from the heat, then leave
for 2-3 mins to continue cooking in the warmth of the pan.
Unlock Step 3 to 10 and access the VIP collection.
#13
Apple cake
Ingredients
- 4 Eggs
- 200g Sugar
- 200g Self-raising Flour
- 200g Melted Butter
- 1 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- 3 Apples
- Pinch Salt
- Sprinkling Ground Sugar
Preparation Steps
1
Preheat the oven to 180°C. (350˚F) Grease a cake pan and line it
with baking paper.
2
In a large bowl, break the four eggs with the sugar and beat until
they have tripled in
volume and become fluffy.
Unlock Step 3 to 10 and access the VIP collection.
#14
Apple Frangipan Tart
Ingredients
- 175g/6oz digestive biscuits
- 75g/3oz butter
- 200g/7oz Bramley apples
- 75g/3oz Salted Butter
- 75g/3oz caster sugar
- 2 free-range eggs, beaten
- 75g/3oz ground almonds
- 1 tsp almond extract
- 50g/1¾oz flaked almonds
Preparation Steps
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Put the biscuits in a large re-sealable freezer bag and bash with a
rolling pin into fine
crumbs. Melt the butter in a small pan, then add the biscuit crumbs and stir until coated
with butter. Tip into the tart tin and, using the back of a spoon, press over the base and
sides of the tin to give an even layer. Chill in the fridge while you make the filling.
Unlock Step 3 to 10 and access the VIP collection.
#16
Arepa Pabellón
Ingredients
- 2 Corn Arepa Filled With Mozarella Cheese
- 1 Fried Ripe Bananas
- 1 Can Black Beans
- 1 Pico De Gallo Sauce
- 2kg Shredded Meat
- 1 chopped Tomato
- Pinch Salt
- Pinch Pepper
Preparation Steps
1
Prepare the meat in a skillet and add salt and pepper to taste,
heat the beans over medium
heat in a pan, fry or grill the ripe plantains as indicated on its package and cut the
tomato into small cubes. Reserve these ingredients until filling.
2
Preheat the grill or pan and grill the arepa, putting it once on
each side until they are
golden brown.
Unlock Step 3 to 10 and access the VIP collection.
#17
Arepa pelua
Ingredients
- 500g Beef
- 1 Onion
- 1 Red Pepper
- 2 cloves Garlic
- 1 tsp Cumin
- 1 tsp Oregano
- 1 tsp Paprika
- 1 L Beef Stock
- 2 1/2 cups Water
- Pinch Salt
- 200g Cheese
- Pinch Extra Virgin Olive Oil
Preparation Steps
1
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.
2
Shred the meat: Once cooked, drain and shred the meat using two
forks.
Unlock Step 3 to 10 and access the VIP collection.
#18
Arroz al horno (baked rice)
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 800g Pork belly slices
- 150g Black Pudding
- 100g Bacon lardon
- 1 chopped Onion
- 2 Red Pepper
- 1 chopped Plum Tomatoes
- 8 Garlic Clove
- 4 teaspoons Paprika
- 1/2 teaspoon Chilli Flakes
- 200g Dried white beans
- 1 1/2 L Chicken Stock
- 6 parts Thyme
- 375g Paella Rice
- 1 Lemon Juice
Preparation Steps
1
Heat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or
sauté pan (or shallow
casserole dish) measuring around 30cm in diameter. Over a high heat, colour the pork belly
slices on each side in several batches, then transfer to a bowl. Add the remaining oil to
the pan and lower the heat to medium, then add the black pudding and bacon and fry all over
for several mins. Remove with a slotted spoon. Fry the onion and peppers for around 10 mins
until soft and pale gold, then add the tomato and cook until soft. Add the garlic, smoked
paprika and chilli flakes and cook for another 2 mins, then put the pork, black pudding and
bacon back in the pan. Add the beans, stock and whichever herb you're using, and bring
everything to the boil.
2
Sprinkle the rice around the pork belly, pushing it underneath the
stock. Let the stock come
to the boil again, season well, then transfer to the oven (leave it uncovered). Cook for 20
mins without stirring, then check to see how the rice is doing. The rice should be tender
and the stock absorbed. If it’s not ready, put back in the oven for another 5 mins, then
check again. Taste for seasoning.
Unlock Step 3 to 10 and access the VIP collection.
#19
Arroz con gambas y calamar
Ingredients
- 24 Raw King Prawns
- 2 tbsp Olive Oil
- 1 small Onion
- 1 Bay Leaf
- 1 pinch Saffron
- 450g Paella Rice
- 2 teaspoons Tomato Puree
- 200ml White Wine
- 650ml Seafood stock
- 3 Medium Squid
Preparation Steps
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.
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.
Unlock Step 3 to 10 and access the VIP collection.
#20
Asado
Ingredients
- 2kg Mixed Beef Cuts
- 4 Chorizo
- 2 Morcilla
- To taste Salt
Preparation Steps
1
Prepare the Fire: Start a wood fire in your grill and let it burn
down to coals.
2
Season the Meat: Generously salt the beef cuts.
Unlock Step 3 to 10 and access the VIP collection.
#21
Aubergine & hummus grills
Ingredients
- 2 Aubergine
- 2 tablespoons Vegetable Oil
- 3 sliced thinly Bread
- 300g Hummus
- 100g Walnuts
- 40g Parsley
- 200g Cherry Tomatoes
- Juice of 1/2 Lemon
- Splash Extra Virgin Olive Oil
Preparation Steps
1
Lay the aubergine out in one layer on a large baking sheet. Brush
sparingly with vegetable
oil, then season generously. Grill for 15 mins, turning twice and brushing with oil until
the slices are softened and cooked through. Meanwhile, whizz the bread into crumbs. Add 2
tsp oil and whizz briefly again, to coat.
2
Spread a couple of tsps of hummus on top of each slice of
aubergine. Tip the breadcrumbs
onto a large plate, then press the hummus side of the aubergines into the crumbs to coat.
Grill again, crumb-side up, for about 3 mins until golden.
Unlock Step 3 to 10 and access the VIP collection.
#22
Aubergine couscous salad
Ingredients
- 1 sliced Aubergine
- 3 tablespoons Olive Oil
- 140g Couscous
- 225g Vegetable Stock
- 200g Cherry Tomatoes
- Handful Mint
- 100g Goats Cheese
- Juice of 1/2 Lemon
Preparation Steps
1
Heat grill to high. Put the aubergine on a baking sheet, brush with
oil and season. Grill
for about 15 mins, turning and brushing with more oil halfway, until browned and softened.
2
Meanwhile, tip the couscous into a large bowl, pour over the stock,
then cover and leave for
10 mins. Mix the tomatoes, mint, goat’s cheese and remaining oil together. Fluff the
couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.
Unlock Step 3 to 10 and access the VIP collection.
#23
Aussie Burgers
Ingredients
- 500g Lean Minced Steak
- 100g Cooked Beetroot
- 2 small Naan Bread
- 50g Rocket
- 4 tablespoons Soured cream and chive dip
Preparation Steps
1
Make the burgers: Tip the meat into a bowl and sprinkle over 1 tsp
salt and a good grinding
of black pepper.Work with wet hands to mix in the seasoning. Divide into four with your
hands and shape into burgers. (It can be frozen at this stage.)
2
Sort out your ingredients: Slice the beetroot and split the naan
breads.
Unlock Step 3 to 10 and access the VIP collection.
#24
Authentic Norwegian Kransekake
Ingredients
- 3 Cups Almonds
- 4 Egg White
- 4 cups Powdered Sugar
- 2 cups Powdered Sugar
- 1 Egg White
- 1/2 teaspoon Lemon Juice
Preparation Steps
1
Grind almonds in an almond grinder or food processor.
2
Mix almonds and powdered sugar together in a large mixing bowl. Add
three of the egg whites
and knead the dough together with your hands until it comes together in a ball. Wrap in
cling film and leave in the fridge for at least an hour, preferably until the next day.
Unlock Step 3 to 10 and access the VIP collection.
#25
Avocado dip with new potatoes
Ingredients
- 3 Large Avocado
- 200g Natural Yoghurt
- Zest and juice of 1 Lime
- Juice of 1/2 Lemon
- 1.25kg Baby New Potatoes
- 2 tablespoons Olive Oil
- 1 teaspoon Hot Chilli Powder
- 1 teaspoon Cumin Seeds
- 200g Tortillas
Preparation Steps
1
Whizz half the avocado flesh with the yogurt, lime and lemon juice
and seasoning. Dice the
remaining avocado, then gently stir into the whizzed mix with most of the lime zest. Cover,
then chill until ready to serve.
2
Boil potatoes for 6 mins, then drain well and toss with olive oil,
chilli powder and cumin
seeds. Now set aside until half an hour before your guests arrive.
Unlock Step 3 to 10 and access the VIP collection.
#26
Ayam Percik
Ingredients
- 6 Chicken Thighs
- 16 Challots
- 1 1/2 Ginger
- 6 Garlic Clove
- 8 Cayenne Pepper
- 2 tbs Turmeric
- 1 1/2 Cumin
- 1 1/2 Coriander
- 1 1/2 Fennel
- 2 tbs Tamarind Paste
- 1 can Coconut Milk
- 1 tsp Sugar
- 1 cup Water
Preparation Steps
1
In a blender, add the ingredients for the spice paste and blend
until smooth.
2
Over medium heat, pour the spice paste in a skillet or pan and fry
for 10 minutes until
fragrant. Add water or oil 1 tablespoon at a time if the paste becomes too dry. Don't burn
the paste. Lower the fire slightly if needed.
Unlock Step 3 to 10 and access the VIP collection.
#27
Baba Ghanoush
Ingredients
- 4 large Egg Plants
- 2 cloves Garlic
- 2 teaspoons Kosher Salt
- 1 Lemon
- 3 tablespoons Tahini
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Greek Yogurt
- 1 pinch Cayenne Pepper
- 1 Leaf Mint
- 2 tablespoons Parsley
Preparation Steps
1
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.
2
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.
Unlock Step 3 to 10 and access the VIP collection.
#28
Baingan Bharta
Ingredients
- 1 large Aubergine
- ½ cup Onion
- 1 cup Tomatoes
- 6 cloves Garlic
- 1 Green Chilli
- ¼ teaspoon Red Chilli Powder
- 1.5 tablespoon Oil
- 1 tablespoon chopped Coriander Leaves
- as required salt
Preparation Steps
1
Rinse the baingan (eggplant or aubergine) in water. Pat dry with a
kitchen napkin. Apply
some oil all over and
2
keep it for roasting on an open flame. You can also grill the
baingan or roast in the oven.
But then you won't get
Unlock Step 3 to 10 and access the VIP collection.
#29
Baked salmon with fennel & tomatoes
Ingredients
- 2 medium Fennel
- 2 tbs chopped Parsley
- Juice of 1 Lemon
- 175g Cherry Tomatoes
- 1 tbs Olive Oil
- 350g Salmon
- to serve Black Olives
Preparation Steps
1
Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel
and set aside. Cut the
fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10
mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon
zest.
2
Spread the drained fennel over a shallow ovenproof dish, then add
the tomatoes. Drizzle with
olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon
juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and
serve.
Unlock Step 3 to 10 and access the VIP collection.
#30
Bakewell tart
Ingredients
- 175g/6oz plain flour
- 75g/2½oz chilled butter
- 2-3 tbsp cold water
- 1 tbsp raspberry jam
- 125g/4½oz butter
- 125g/4½oz caster sugar
- 125g/4½oz ground almonds
- 1 free-range egg, beaten
- ½ tsp almond extract
- 50g/1¾oz flaked almonds
Preparation Steps
1
To make the pastry, measure the flour into a bowl and rub in the
butter with your fingertips
until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.
2
Roll out the dough on a lightly floured work surface and use to
line a 20cm/8in flan tin.
Leave in the fridge to chill for 30 minutes.
Unlock Step 3 to 10 and access the VIP collection.
#31
Baklava with spiced nuts, ricotta & chocolate
Ingredients
- 500g Sugar
- To taste Lemon Juice
- 300g Walnuts
- 200g Pecan Nuts
- 100g Almonds
- 2 tablespoons Ground Cinnamon
- 1 tablespoon Ground Cardomom
- 500g Ricotta
- Zest of 1 Lemon
- Zest of 1 Orange
- 1 tablespoon Vanilla Bean Paste
- 250g Unsalted Butter
- 500g Filo Pastry
- 100g Ground Pistachios
Preparation Steps
1
First, make the syrup. Tip the sugar into a large saucepan with
650ml water. Stir over a low
heat until the sugar has dissolved, then turn up the heat and bring to the boil. Reduce the
heat to a simmer and cook for 15 mins, then squeeze in a few drops of lemon juice and simmer
for a further 5 mins. Remove from the heat and leave to cool. Meanwhile, for assembling the
baklava later, melt the butter in a small pan over a low heat for 5 mins, skimming and
discarding any froth that rises to the surface.
2
For the filling, crush all of the nuts in a pestle and mortar, or
blitz in a food processor
– you want a mixture of finely ground nuts with a few chunky pieces. Tip into a bowl, stir
through the spices and set aside.
Unlock Step 3 to 10 and access the VIP collection.
#32
Banana Pancakes
Ingredients
- 1 large Banana
- 2 medium Eggs
- pinch Baking Powder
- spinkling Vanilla Extract
- 1 tsp Oil
- 25g Pecan Nuts
- 125g Raspberries
Preparation Steps
1
In a bowl, mash the banana with a fork until it resembles a thick
purée. Stir in the eggs,
baking powder and vanilla.
2
Heat a large non-stick frying pan or pancake pan over a medium heat
and brush with half the
oil. Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side,
then tip onto a plate. Repeat the process with the remaining oil and batter. Top the
pancakes with the pecans and raspberries.
Unlock Step 3 to 10 and access the VIP collection.
#33
Bang bang prawn salad
Ingredients
- 140g Rice Noodles
- 3 tablespoons Peanut Butter
- 4 tablespoons Coconut Milk
- 3 tablespoons sweet chilli sauce
- 3 sliced thinly Spring Onions
- 1 sliced Cucumber
- 300g Bean Sprouts
- 200g Prawns
Preparation Steps
1
Cook the noodles following pack instructions, then rinse under cold
water and drain
thoroughly. In a small saucepan melt together the peanut butter, coconut milk, sweet chilli
sauce and half the spring onions, adding 1-2 tbsp of water to loosen the mixture to a
drizzling consistency.
2
Mix the noodles, cucumber and beansprouts in a serving dish. Top
with the prawns, drizzle
over the peanut sauce and scatter over the remaining spring onions.
Unlock Step 3 to 10 and access the VIP collection.
#34
Barbecue pork buns
Ingredients
- 85g Sugar
- 500g White Bread Mix
- 1 tablespoon Sunflower Oil
- 12 Bacon
- Knob Ginger
- 2 cloves chopped Garlic
- 2 tablespoons Soy Sauce
- 3 tablespoons Clear Honey
- 3 tablespoons Tomato Puree
- 1 beaten Egg
Preparation Steps
1
Heat the oven to 200C/fan 180C/gas. Mix the sugar into the bread
mix in a large bowl, then
add water as instructed on the pack. Bring the dough together with a wooden spoon, then
knead on a lightly floured surface for 5 mins until smooth. Put into a large bowl, cover
with oiled cling film then leave in a warm place until doubled in size.
2
Meanwhile, heat the oil in a pan, then fry the bacon until crisp,
about 5 mins. Add the
ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée
and stir well. Can be made up to 3 days ahead.
Unlock Step 3 to 10 and access the VIP collection.
#35
Barramundi with Moroccan spices
Ingredients
- 2 x 400g barramundi
- 1/2 teaspoon Ground Cumin
- 1/2 tsp Coriander
- Pinch Paprika
- Pinch Chili Powder
- 2 Garlic Clove
- Juice of 1 Lemon
- 5 tablespoons Olive Oil
- Bunch Coriander
Preparation Steps
1
Tip all the dressing ingredients into a food processor with a pinch
of salt and blitz to a
dressing. Slash the fish three times on each side, coat with half of the dressing, then set
aside to marinate for about 30 mins.
2
Heat oven to 220C/fan 200C/gas 7. Place the fish on a roasting
tray, then cook in the oven
for 20 mins until the flesh is firm and the eyes have turned white. Serve the fish with the
rest of the dressing and steamed couscous or rice.
Unlock Step 3 to 10 and access the VIP collection.
#36
Battenberg Cake
Ingredients
- 175g Butter
- 175g Caster Sugar
- 140g Self-raising Flour
- 50g Almonds
- ½ tsp Baking Powder
- 3 Medium Eggs
- ½ tsp Vanilla Extract
- ¼ teaspoon Almond Extract
- 175g Butter
- 175g Caster Sugar
- 140g Self-raising Flour
- 50g Almonds
- ½ tsp Baking Powder
- 3 Medium Eggs
- ½ tsp Vanilla Extract
- ¼ teaspoon Almond Extract
- ½ tsp Pink Food Colouring
- 200g Apricot
- 1kg Marzipan
- Dusting Icing Sugar
Preparation Steps
1
Heat oven to 180C/160C fan/gas 4 and line the base and sides of a
20cm square tin with
baking parchment (the easiest way is to cross 2 x 20cm-long strips over the base). To make
the almond sponge, put the butter, sugar, flour, ground almonds, baking powder, eggs,
vanilla and almond extract in a large bowl. Beat with an electric whisk until the mix comes
together smoothly. Scrape into the tin, spreading to the corners, and bake for 25-30 mins –
when you poke in a skewer, it should come out clean. Cool in the tin for 10 mins, then
transfer to a wire rack to finish cooling while you make the second sponge.
2
For the pink sponge, line the tin as above. Mix all the ingredients
together as above, but
don’t add the almond extract. Fold in some pink food colouring. Then scrape it all into the
tin and bake as before. Cool.
Unlock Step 3 to 10 and access the VIP collection.
#37
BBQ Pork Sloppy Joes
Ingredients
- 2 Potatoes
- 1 Red Onions
- 2 cloves Garlic
- 1 Lime
- 2 Bread
- 1 lb Pork
- Barbeque Sauce
- Hotsauce
- Tomato Ketchup
- Sugar
- Vegetable Oil
- Salt
- Pepper
Preparation Steps
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.
Unlock Step 3 to 10 and access the VIP collection.
#38
Bean & Sausage Hotpot
Ingredients
- 8 large Sausages
- 1 Jar Tomato Sauce
- 1200g Butter Beans
- 1 tbls Black Treacle
- 1 tsp English Mustard
Preparation Steps
1
In a large casserole, fry the sausages until brown all over – about
10 mins.
2
Add the tomato sauce, stirring well, then stir in the beans,
treacle or sugar and mustard.
Bring to the simmer, cover and cook for 30 mins. Great served with crusty bread or rice.
Unlock Step 3 to 10 and access the VIP collection.
#39
BeaverTails
Ingredients
- 1/2 cup Water
- 2 parts Yeast
- 1/2 cup Sugar
- 1/2 cup Milk
- 6 tblsp Butter
- 2 Eggs
- 1 ½ tsp Salt
- 2-1/2 cups Flour
- for frying Oil
- garnish Lemon
- garnish Sugar
- garnish Cinnamon
Preparation Steps
1
In the bowl of a stand mixer, add warm water, a big pinch of sugar
and yeast. Allow to sit
until frothy.
2
Into the same bowl, add 1/2 cup sugar, warm milk, melted butter,
eggs and salt, and whisk
until combined.
Unlock Step 3 to 10 and access the VIP collection.
#40
Beef and Broccoli Stir-Fry
Ingredients
- 1 tsp Soy Sauce
- 1 tsp Dry sherry
- 1/2 tsp Cornstarch
- 1/8 teaspoon Black Pepper
- 1 lb Sirloin steak
- 2 tablespoons Oyster Sauce
- 1 tsp Dry sherry
- 1 tablespoon Soy Sauce
- 1/4 cup Chicken Stock
- 1 lb Broccoli
- 2 tablespoons High Heat Cooking Oil
- 2 cloves minced Garlic
- 1 tsp Cornstarch
- 1 tablespoon Water
Preparation Steps
1
Marinate the beef:
2
Stir together the beef marinade ingredients (1 teaspoon soy sauce,
1 teaspoon Chinese rice
wine, 1/2 teaspoon cornstarch, 1/8 teaspoon black pepper) in a medium bowl.
Unlock Step 3 to 10 and access the VIP collection.
#41
Beef and Mustard Pie
Ingredients
- 1kg Beef
- 2 tbs Plain Flour
- 2 tbs Rapeseed Oil
- 200ml Red Wine
- 400ml Beef Stock
- 1 finely sliced Onion
- 2 chopped Carrots
- 3 sprigs Thyme
- 2 tbs Mustard
- 2 free-range Egg Yolks
- 400g Puff Pastry
- 300g Green Beans
- 25g Butter
- pinch Salt
- pinch Pepper
Preparation Steps
1
Preheat the oven to 150C/300F/Gas 2.
2
Toss the beef and flour together in a bowl with some salt and black
pepper.
Unlock Step 3 to 10 and access the VIP collection.
#42
Beef and Oyster pie
Ingredients
- 900g Beef
- 3 tbs Olive Oil
- 3 Shallots
- 2 cloves minced Garlic
- 125g Bacon
- 1 tbs chopped Thyme
- 2 Bay Leaf
- 330ml Stout
- 400ml Beef Stock
- 2 tbs Corn Flour
- 8 Oysters
- 400g Plain Flour
- pinch Salt
- 250g Butter
- To Glaze Eggs
Preparation Steps
1
Season the beef cubes with salt and black pepper. Heat a tablespoon
of oil in the frying pan
and fry the meat over a high heat. Do this in three batches so that you don’t overcrowd the
pan, transferring the meat to a large flameproof casserole dish once it is browned all over.
Add extra oil if the pan seems dry.
2
In the same pan, add another tablespoon of oil and cook the
shallots for 4-5 minutes, then
add the garlic and fry for 30 seconds. Add the bacon and fry until slightly browned.
Transfer the onion and bacon mixture to the casserole dish and add the herbs.
Unlock Step 3 to 10 and access the VIP collection.
#43
Beef Asado
Ingredients
- 1.5kg Beef
- 1 Beef Stock Concentrate
- 8 ounces Tomato Puree
- 3 cups Water
- 6 tablespoons Soy Sauce
- 1 tbs White Wine Vinegar
- 2 tbs Pepper
- 4 Bay Leaf
- 1/2 Lemon
- 2 tbs Tomato Sauce
- 3 tbs Butter
- 1/2 cup Olive Oil
- 1 chopped Onion
- 4 cloves Garlic
Preparation Steps
1
0. Combine beef, crushed peppercorn, soy sauce, vinegar, dried bay
leaves, lemon, and tomato
sauce. Mix well. Marinate beef for at least 30 minutes.
2
1. Put the marinated beef in a cooking pot along with remaining
marinade. Add water. Let
boil.
Unlock Step 3 to 10 and access the VIP collection.
#44
Beef Banh Mi Bowls with Sriracha Mayo, Carrot & Pickled Cucumber
Ingredients
- White Rice
- 1 Onion
- 1 Lime
- 3 Garlic Clove
- 1 Cucumber
- 3 oz Carrots
- 1 lb Ground Beef
- 2 oz Soy Sauce
Preparation Steps
1
Add'l ingredients: mayonnaise, siracha
2
Place rice in a fine-mesh sieve and rinse until water runs clear.
Add to a small pot with 1
cup water (2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and
reduce heat to low. Cook until rice is tender, 15 minutes. Keep covered off heat for at
least 10 minutes or until ready to serve.
Unlock Step 3 to 10 and access the VIP collection.
#45
Beef Bourguignon
Ingredients
- 3 tsp Goose Fat
- 600g Beef Shin
- 100g Bacon
- 350g Challots
- 250g Chestnut Mushroom
- 2 sliced Garlic Clove
- 1 Bouquet Garni
- 1 tbs Tomato Puree
- 750 ml Red Wine
- 600g Celeriac
- 2 tbs Olive Oil
- sprigs of fresh Thyme
- sprigs of fresh Rosemary
- 2 Bay Leaf
- 4 Cardamom
Preparation Steps
1
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.
2
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.
Unlock Step 3 to 10 and access the VIP collection.
#46
Beef Brisket Pot Roast
Ingredients
- 4-5 pound Beef Brisket
- Dash Salt
- 3 Onion
- 5 cloves Garlic
- 1 Sprig Thyme
- 1 sprig Rosemary
- 4 Bay Leaves
- 2 cups beef stock
- 3 Large Carrots
- 1 Tbsp Mustard
- 4 Mashed Potatoes
Preparation Steps
1
1 Prepare the brisket for cooking: On one side of the brisket there
should be a layer of
fat, which you want. If there are any large chunks of fat, cut them off and discard them.
Large pieces of fat will not be able to render out completely.
2
Using a sharp knife, score the fat in parallel lines, about
3/4-inch apart. Slice through
the fat, not the beef. Repeat in the opposite direction to make a cross-hatch pattern.
Unlock Step 3 to 10 and access the VIP collection.
#47
Beef Caldereta
Ingredients
- 2kg cut cubes Beef
- 1 Beef Stock
- 1 tbs Soy Sauce
- 2 cups Water
- 1 sliced Green Pepper
- 1 sliced Red Pepper
- 1 sliced Potatoes
- 1 sliced Carrots
- 8 ounces Tomato Puree
- 3 tablespoons Peanut Butter
- 5 Chilli Powder
- 1 chopped Onion
- 5 cloves Garlic
- 3 tbs Olive Oil
Preparation Steps
1
0. Heat oil in a cooking pot. Saute onion and garlic until onion
softens
2
1. Add beef. Saute until the outer part turns light brown.
Unlock Step 3 to 10 and access the VIP collection.
#48
Beef Dumpling Stew
Ingredients
- 2 tbs Olive Oil
- 25g Butter
- 750g Beef
- 2 tblsp Plain Flour
- 2 cloves minced Garlic
- 175g Onions
- 150g Celery
- 150g Carrots
- 2 chopped Leek
- 200g Swede
- 150ml Red Wine
- 500g Beef Stock
- 2 Bay Leaf
- 3 tbs Thyme
- 3 tblsp chopped Parsley
- 125g Plain Flour
- 1 tsp Baking Powder
- 60g Suet
- Splash Water
Preparation Steps
1
Preheat the oven to 180C/350F/Gas 4.
2
For the beef stew, heat the oil and butter in an ovenproof
casserole and fry the beef until
browned on all sides.
Unlock Step 3 to 10 and access the VIP collection.
#49
Beef Empanadas
Ingredients
- 60g Lard
- 340g Water
- 1 tsp Salt
- 600g All purpose flour
- 3 Tomato
- 1 clove Garlic
- 1 large Red Onions
- Bunch Spring Onions
- 750g Sirloin steak
- 1 tablespoon Dried Oregano
- 1 tsp Paprika
- 1 tsp Red Pepper Flakes
- 1 tsp Parsley
- To taste Salt
- To taste Pepper
- 3 Egg
- Splash Egg Wash
- Drizzle Chimichurri sauce
Preparation Steps
1
For the dough place lard, warm water and salt in a large kneading
bowl and stir. Add flour
and oregano and either knead five miutes by hand or with the kneading function of your
machine. Let rest covered for at least half an hour or overnight in the fridge.
2
For the filling place tomatoes for about 30 seconds in boiling
water, then cool with cold
water and peel of skin and cut into cubes. Press garlic through garlic press, cut onions
into cubes. Simmer garlic and onions in some olive oil until translucent. Take out onions
and garlic and brown the meat at high heat from all sides. Season with all herbs and add the
onions, garlic and tomatoes. Let simmer for a few minutes, add salt, pepper and additional
spices to taste. You can prepare the meat the night before, chill in fridge if doing so.
Boil eggs and also cut into cubes and mix with prepared meat.
Unlock Step 3 to 10 and access the VIP collection.
#50
Beef Lo Mein
Ingredients
- 1/2 lb Beef
- pinch Salt
- pinch Pepper
- 2 tsp Sesame Seed Oil
- 1/2 Egg
- 3 tbs Starch
- 5 tbs Oil
- 1/4 lb Noodles
- 1/2 cup Onion
- 1 tsp Minced Garlic
- 1 tsp Ginger
- 1 cup Bean Sprouts
- 1 cup Mushrooms
- 1 cup Water
- 1 tbs Oyster Sauce
- 1 tsp Sugar
- 1 tsp Soy Sauce
Preparation Steps
1
- MARINATING THE BEEF
2
In a bowl, add the beef, salt, 1 pinch white pepper, 1 Teaspoon
sesame seed oil, 1/2 egg,
corn starch,1 Tablespoon of oil and mix together.
Unlock Step 3 to 10 and access the VIP collection.
#51
Beef Mandi
Ingredients
- 1 kg Basmati Rice
- 5 Cups Beef Stock
- 2 medium Onion
- 5 chopped cloves Garlic
- 2 Green Chilli
- 1 small Tomato
- 2 1/2 Tsp Salt
- 3 tablespoons Oil
- 1 ½ tsp Turmeric Powder
- 1/2 tsp Cardamom
- 1/2 tsp Cloves
- 1/2 tsp Bay Leaf
Preparation Steps
1
1. Wash the beef and cut into large pieces. Season lightly with
salt and turmeric.
2
2. Heat ghee/oil in a large pot. Add sliced onions and sauté until
light golden.
Unlock Step 3 to 10 and access the VIP collection.
#52
Beef Mechado
Ingredients
- 3 cloves Garlic
- 1 sliced Onion
- 2 Lbs Beef
- 8 ounces Tomato Puree
- 1 cup Water
- 3 tbs Olive Oil
- 1 Slice Lemon
- 1 large Potatoes
- 1/4 cup Soy Sauce
- 1/2 tsp Black Pepper
- 2 Bay Leaves
- To taste Salt
Preparation Steps
1
0. Make the beef tenderloin marinade by combining soy sauce,
vinegar, ginger, garlic, sesame
oil, olive oil, sugar, salt, and ground black pepper in a large bowl. Mix well.
2
1. Add the cubed beef tenderloin to the bowl with the beef
tenderloin marinade. Gently toss
to coat the beef. Let it stay for 1 hour.
Unlock Step 3 to 10 and access the VIP collection.
#53
Beef pho
Ingredients
- 1 L Beef Stock
- 1 large Onion
- 1 Large Chopped Ginger
- 1 Cinnamon Stick
- 2 Star Anise
- 1 tsp Coriander Seeds
- 1/2 teaspoon Cloves
- 225g Sirloin steak
- 1 tsp Palm Sugar
- 1 tablespoon Fish Sauce
- 1 ½ tbsp Soy Sauce
- 200g Rice Noodles
- 2 sliced Spring Onions
- 1 small Birds-eye Chillies
- Handful Basil
- Handful Coriander
- 1 Lime
Preparation Steps
1
Tip the beef stock along with 500ml of water into a large saucepan.
Sit the onion and ginger
in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do
this under your grill). Once charred, add to the beef stock. In the same pan, toast the
spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as
well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before
straining.
2
Meanwhile, cut the fat from the steak and wrap in cling film, then
put into the freezer for
15 mins – this will make your steak really easy to slice! Slice it thinly, then cover with
cling film again and pop into the fridge.
Unlock Step 3 to 10 and access the VIP collection.
#54
Beef Rendang
Ingredients
- 1lb Beef
- 5 tbs Vegetable Oil
- 1 Cinnamon Stick
- 3 Cloves
- 3 Star Anise
- 3 Cardamom
- 1 cup Coconut Cream
- 1 cup Water
- 2 tbs Tamarind Paste
- 6 Lime
- 1 tbs Sugar
- 5 Challots
Preparation Steps
1
Chop the spice paste ingredients and then blend it in a food
processor until fine.
2
Heat the oil in a stew pot, add the spice paste, cinnamon, cloves,
star anise, and cardamom
and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute.
Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently
until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut),
sugar or palm sugar, stirring to blend well with the meat.
Unlock Step 3 to 10 and access the VIP collection.
#55
Beef stroganoff
Ingredients
- 1 tbls Olive Oil
- 1 Onions
- 1 clove Garlic
- 1 tbsp Butter
- 250g Mushrooms
- 500g Beef Fillet
- 1tbsp Plain Flour
- 150g Creme Fraiche
- 1 tbsp English Mustard
- 100ml Beef Stock
- Topping Parsley
Preparation Steps
1
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.
2
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.
Unlock Step 3 to 10 and access the VIP collection.
#56
Beef Sunday Roast
Ingredients
- 8 slices Beef
- 12 florets Broccoli
- 1 Packet Potatoes
- 1 Packet Carrots
- 140g plain flour
- 4 Eggs
- 200ml milk
- drizzle (for cooking) sunflower oil
Preparation Steps
1
Cook the Broccoli and Carrots in a pan of boiling water until
tender.
2
Roast the Beef and Potatoes in the oven for 45mins, the potatoes
may need to be checked
regularly to not overcook.
Unlock Step 3 to 10 and access the VIP collection.
#57
Beef Wellington
Ingredients
- 400g mushrooms
- 1-2tbsp English Mustard
- Dash Olive Oil
- 750g piece Beef Fillet
- 6-8 slices Parma ham
- 500g Puff Pastry
- Dusting Flour
- 2 Beaten Egg Yolks
Preparation Steps
1
Put the mushrooms into a food processor with some seasoning and
pulse to a rough paste.
Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently,
to cook out the moisture from the mushrooms. Spread out on a plate to cool.
2
Heat in a frying pan and add a little olive oil. Season the beef
and sear in the hot pan for
30 secs only on each side. (You don't want to cook it at this stage, just colour it). Remove
the beef from the pan and leave to cool, then brush all over with the mustard.
Unlock Step 3 to 10 and access the VIP collection.
#58
Beetroot & red cabbage sauerkraut
Ingredients
- 320g Beetroot
- 450g Red Cabbage
- 1 small Onion
- 2 tsp Caraway Seed
- 1 tsp Sea Salt
Preparation Steps
1
Tip all the ingredients into a large bowl, add 1-1½ tsp freshly
ground black pepper, then
scrunch it all together with your hands for 5 mins. You might want to wear gloves to avoid
staining your skin with the beetroot juices.
2
Press the veg down in the bowl with your hands, then cover the
surface and up the side of
the bowl with a large sheet of compostable cling film or something reusable like a beeswax
wrap. Now place another similar-sized bowl on top. Press down hard and add anything heavy
(packs of rice or cans work well) to weigh it down so the juices rise to cover the surface.
Cover again.
Unlock Step 3 to 10 and access the VIP collection.
#59
Beetroot latkes
Ingredients
- 1 tablespoon Rapeseed Oil
- 4 tablespoons Greek Yogurt
- 1/2 bag Mint
- 150g Rocket
- 130g Cherry Tomatoes
- 400g Beetroot
- 1 beaten Egg
- 1 tablespoon Plain Flour
- 1 clove finely chopped Garlic
- 1 tsp Caraway Seed
- 1/2 teaspoon Ground Cumin
- Zest of 1 Lemon
Preparation Steps
1
Heat the oven to 180C/160C fan/gas 4. Make the latkes by combining
all of the ingredients.
2
Heat the oil in a large non-stick pan. Spoon in the mixture to make
six round latkes. Fry
for 4-5 mins on each side, then transfer to a baking sheet and bake for 10 mins.
Unlock Step 3 to 10 and access the VIP collection.
#60
Beetroot pancakes
Ingredients
- 3 Beetroot
- 50 ml Milk
- 200g Self-raising Flour
- 1 tsp Baking Powder
- 2 tablespoons Maple Syrup
- 1/2 teaspoon Vanilla Extract
- 3 Egg
- 25g Butter
- 200g Frozen Mixed Berries
- 2 tablespoons Blackcurrant Jam
- 100g Greek Yogurt
Preparation Steps
1
Put the beetroot in a jug with the milk and blend with a stick
blender until smooth. Pour
into a bowl with the rest of the pancake ingredients and whisk until smooth and vibrant
purple.
2
Put a small knob of butter in a large non-stick frying pan and heat
over a medium-low heat
until melted and foamy. Now create 3 or 4 pancakes each made from 2 tbsp of the batter. Cook
for 2-3 mins then flip over and cook for a further minute until cooked through. Repeat with
any remaining batter. Heat oven to lowest setting and keep the pancakes warm in there until
needed.
Unlock Step 3 to 10 and access the VIP collection.
#62
Big Mac
Ingredients
- 400g Minced Beef
- 2 tbs Olive Oil
- 2 Sesame Seed Burger Buns
- Chopped Onion
- 1/4 Iceberg Lettuce
- 2 sliced Cheese
- 2 large Dill Pickles
- 1 cup Mayonnaise
- 2 tsp White Wine Vinegar
- Pinch Pepper
- 2 tsp Mustard
- 1 1/2 tsp Onion Salt
- 1 1/2 tsp Garlic Powder
- 1/2 tsp Paprika
Preparation Steps
1
For the Big Mac sauce, combine all the ingredients in a bowl,
season with salt and chill
until ready to use.
2
2. To make the patties, season the mince with salt and pepper and
form into 4 balls using
about 1/3 cup mince each. Place each onto a square of baking paper and flatten to form into
four x 15cm circles. Heat oil in a large frypan over high heat. In 2 batches, cook beef
patties for 1-2 minutes each side until lightly charred and cooked through. Remove from heat
and keep warm. Repeat with remaining two patties.
Unlock Step 3 to 10 and access the VIP collection.
#63
Bigos (Hunters Stew)
Ingredients
- 2 sliced Bacon
- 1 lb Kielbasa
- 1 lb Pork
- 1/4 cup Flour
- 3 chopped Garlic
- 1 Diced Onion
- 1 1/2 cup Mushrooms
- 4 cups Cabbage
- 1 Jar Sauerkraut
- 1/4 cup Red Wine
- 1 Bay Leaf
- 1 tsp Basil
- 1 tsp Marjoram
- 1 tbs Paprika
- 1/8 teaspoon Caraway Seed
- 1 dash Hotsauce
- 5 Cups Beef Stock
- 2 tbs Tomato Puree
- 1 cup Diced Tomatoes
- 1 dash Worcestershire Sauce
Preparation Steps
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Heat a large pot over medium heat. Add the bacon and kielbasa; cook
and stir until the bacon
has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat
and transfer to a large casserole or Dutch oven.
Unlock Step 3 to 10 and access the VIP collection.
#64
Bigos (Polish hunter's stew)
Ingredients
- 1 sliced White Cabbage
- 250ml Beef Stock
- 100g Mushrooms
- 2 tablespoons Lard
- 400g German Sausages
- 250g Bacon
- 2 chopped Onion
- 750g Beef
- 200g Prunes
- 1 Bay Leaf
- 2 Cloves
- 12 Peppercorns
- 4 Juniper Berries
- 4 Allspice Berries
- 90 ml Red Wine
- 2 tablespoons Tomato Puree
Preparation Steps
1
Put the cabbage in a heavy casserole dish, add the stock and cook
over a low heat for about
50 mins, until tender.
2
Cut the soaked mushrooms into strips and save the soaking water.
Heat the lard and fry the
sausages and bacon, then scoop out, leaving the fat in the pan. Fry the onion in the same
pan for 5-8 mins until lightly browned.
Unlock Step 3 to 10 and access the VIP collection.
#65
Bistek
Ingredients
- 1 lb Beef
- 5 tablespoons Soy Sauce
- 1 Lemon
- 3 cloves Garlic
- 3 parts Onion
- 4 tbs Olive Oil
- 1 cup Water
- 1 pinch Salt
Preparation Steps
1
0. Marinate beef in soy sauce, lemon (or calamansi), and ground
black pepper for at least 1
hour. Note: marinate overnight for best result
2
1. Heat the cooking oil in a pan then pan-fry half of the onions
until the texture becomes
soft. Set aside
Unlock Step 3 to 10 and access the VIP collection.
#66
Bitterballen (Dutch meatballs)
Ingredients
- 100g Butter
- 150g Flour
- 700ml Beef Stock
- 30g Onion
- 1 tbs Parsley
- 400g Beef
- Pinch Salt
- Pinch Pepper
- Pinch Nutmeg
- 50g Flour
- 2 Beaten Eggs
- 50g Breadcrumbs
Preparation Steps
1
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.
2
Pour the mixture into a shallow container, cover and refrigerate
for several hours, or until
the sauce has solidified.
Unlock Step 3 to 10 and access the VIP collection.
#67
Blackberry Fool
Ingredients
- 50g Hazlenuts
- 125g Butter
- 150g Caster Sugar
- Grated Lemon
- 150g Plain Flour
- ½ tsp Baking Powder
- 600g Blackberries
- 75g Sugar
- 2 tbs Caster Sugar
- 1 tbs Lemon Juice
- 300ml Double Cream
- 100ml Yogurt
- Garnish with Mint
Preparation Steps
1
For the biscuits, preheat the oven to 200C/180C (fan)/Gas 6 and
line two large baking trays
with baking parchment. Scatter the nuts over a baking tray and roast in the oven for 6-8
minutes, or until golden-brown. Watch them carefully so that they don’t have a chance to
burn. Remove from the oven, tip onto a board and leave to cool.
2
Put the butter and sugar in a large bowl and beat with a wooden
spoon until light and
creamy. Roughly chop the cooled nuts and add to the creamed butter and sugar, along with the
lemon zest, flour and baking powder. Stir well until the mixture comes together and forms a
ball – you may need to use your hands.
Unlock Step 3 to 10 and access the VIP collection.
#68
Blini Pancakes
Ingredients
- 1/2 cup Buckwheat
- 2/3 Cup Flour
- 1/2 tsp Salt
- 1 tsp Yeast
- 1 cup Milk
- 2 tbs Butter
- 1 Seperated Egg
Preparation Steps
1
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.
2
Make a well in the center and pour in 1 cup warm milk, whisking
until the batter is smooth.
Unlock Step 3 to 10 and access the VIP collection.
#69
Blueberry & lemon friands
Ingredients
- 100g Unsalted Butter
- 125g Icing Sugar
- 25g Flour
- 85g Almonds
- 3 Egg White
- 1 Unwaxed Lemon
- 85g Blackberries
Preparation Steps
1
Preheat the oven to fan 180C/conventional 200C/gas 6. Generously
butter six non-stick friand
or muffin tins. Melt the butter and set aside to cool.
2
Sift the icing sugar and flour into a bowl. Add the almonds and mix
everything between your
fingers.
Unlock Step 3 to 10 and access the VIP collection.
#70
Borsch
Ingredients
- 1kg Beef Shin
- 1 Onion
- 1 Bay Leaf
- 2.5kg Potatoes
- 2 tablespoons Sunflower Oil
- 1 Diced Onion
- 1 Carrots
- 200g Beetroot
- 1 chopped Red Pepper
- 200g Tinned Tomatos
- 6 Prunes
- 1/2 White Cabbage
- 400g Kidney Beans
- 100 ml Creme Fraiche
- Bunch Dill
- To serve Crusty Bread
Preparation Steps
1
To make the stock, put the meat, whole onion, bay leaf and 2 litres
of lightly salted cold
water in a large saucepan. Cook over a very low heat for 1 hr 30 mins or until the beef shin
is soft and falls apart easily – this can take up to 3 hrs. Skim off the scum with a spoon
from time to time. Break up any larger pieces of beef into the broth, remove the whole onion
and discard.
2
Add the potatoes to the borscht, season well with salt and pepper
and cook for 10-15 mins
until tender. Meanwhile, heat the sunflower oil in a large, deep frying pan. Add the diced
onion and carrot, and cook over a medium heat, stirring, until the carrot is soft and is
about to start caramelising.
Unlock Step 3 to 10 and access the VIP collection.
#71
Boulangère Potatoes
Ingredients
- 2 finely chopped Onions
- sprigs of fresh Thyme
- 2 tbs Olive Oil
- 1.5kg Potatoes
- 425g Vegetable Stock
Preparation Steps
1
Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs
in the oil until softened
and lightly coloured (about 5 mins).
2
Spread a layer of potatoes over the base of a 1.5-litre oiled
gratin dish. Sprinkle over a
few onions (see picture, above) and continue layering, finishing with a layer of potatoes.
Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is
golden and crisp.
Unlock Step 3 to 10 and access the VIP collection.
#72
Boxty Breakfast
Ingredients
- 4 large Potatoes
- 1 bunch Spring Onions
- 100g Plain Flour
- 1 Egg White
- 150ml Milk
- 1 tsp Bicarbonate Of Soda
- 3 tbs Butter
- 2 tbs Vegetable Oil
- 6 Cherry Tomatoes
- 12 Bacon
- 6 Egg
Preparation Steps
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.
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.
Unlock Step 3 to 10 and access the VIP collection.
#73
Braised Beef Chilli
Ingredients
- 1kg Beef
- 3 Onions
- 4 cloves Garlic
- Dash Olive oil
- 300g Chorizo
- 2 tsp Cumin
- 2 tsp Allspice
- 1 tsp Cloves
- 1 large Cinnamon stick
- 3 Bay Leaves
- 2 tsp dried Oregano
- 2 ancho Ancho Chillies
- 3 tbsp Balsamic Vinegar
- 2 x 400g Plum Tomatoes
- 2 tbsp Tomato Ketchup
- 2 tbsp Dark Brown Sugar
- 2 x 400g tins Borlotti Beans
Preparation Steps
1
Preheat the oven to 120C/225F/gas mark 1.
2
Take the meat out of the fridge to de-chill. Pulse the onions and
garlic in a food processor
until finely chopped. Heat 2 tbsp olive oil in a large casserole and sear the meat on all
sides until golden.
Unlock Step 3 to 10 and access the VIP collection.
#74
Braised stuffed cabbage
Ingredients
- 6 large Cabbage Leaves
- 2 tablespoons Olive Oil
- 1 chopped Onion
- 2 tsp Rosemary
- 1 chopped Celery
- 140g Basmati Rice
- 140g Cooked Chestnut
- 50g Cranberry
- 300ml Vegetable Stock
- 1 tablespoon Balsamic Vinegar
- 1 tsp Clear Honey
Preparation Steps
1
Heat oven to 180C/fan 160C/gas 4. Remove the tough central stalk
from the cabbage leaves.
Bring a large pan of salted water to the boil, add the cabbage, then cook for just 1-2 mins
until the leaves are starting to wilt. Drain and refresh under cold running water. Drain
well, then pat dry with a tea towel.
2
Heat the oil in a pan, add the onion, then fry for 5 mins until
slightly browned. Add the
rosemary and celery, then cook for 8 mins more. Stir in the rice, then cook for a min or so
until the grains are glistening. Remove from the heat, stir in the chestnuts and
cranberries, then season.
Unlock Step 3 to 10 and access the VIP collection.
#75
Bread and Butter Pudding
Ingredients
- 25g/1oz butter
- 8 thin slices bread
- 50g/2oz sultanas
- 2 tsp cinnamon
- 350ml/12fl milk
- 50ml/2fl oz double cream
- 2 free-range eggs
- 25g/1oz sugar
- grated, to taste nutmeg
Preparation Steps
1
Grease a 1 litre/2 pint pie dish with butter.
2
Cut the crusts off the bread. Spread each slice with on one side
with butter, then cut into
triangles.
Unlock Step 3 to 10 and access the VIP collection.
#77
Breakfast Potatoes
Ingredients
- 3 Medium Potatoes
- 1 tbs Olive Oil
- 2 strips Bacon
- Minced Garlic Clove
- 1 tbs Maple Syrup
- Garnish Parsley
- Pinch Salt
- Pinch Pepper
- To taste Allspice
Preparation Steps
1
Before you do anything, freeze your bacon slices that way when
you're ready to prep, it'll
be so much easier to chop!
2
Wash the potatoes and cut medium dice into square pieces. To
prevent any browning, place the
already cut potatoes in a bowl filled with water.
Unlock Step 3 to 10 and access the VIP collection.
#78
Brie wrapped in prosciutto & brioche
Ingredients
- 375g Plain Flour
- 50g Caster Sugar
- 7g Yeast
- 75g Milk
- 3 Large Eggs
- To Glaze Eggs
- 180g Butter
- 250g Brie
- 8 slices Prosciutto
Preparation Steps
1
Mix the flour, 1 tsp salt, caster sugar, yeast, milk and eggs
together in a mixer using the
dough attachment for 5 mins until the dough is smooth. Add the butter and mix for a further
4 mins on medium speed. Scrape the dough bowl and mix again for 1 min. Place the dough in a
container, cover with cling film and leave in the fridge for at least 6 hrs before using.
2
Wrap the Brie in the prosciutto and set aside. Turn out the dough
onto a lightly floured
surface. Roll into a 25cm circle. Place the wrapped Brie in the middle of the circle and
fold the edges in neatly. Put the parcel onto a baking tray lined with baking parchment and
brush with beaten egg. Chill in the fridge for 30 mins, then brush again with beaten egg and
chill for a further 30 mins. Leave to rise for 1 hr at room temperature. Heat oven to
200C/180C fan/gas 6, then bake for 22 mins. Serve warm.
Unlock Step 3 to 10 and access the VIP collection.
#79
Broccoli & Stilton soup
Ingredients
- 2 tblsp Rapeseed Oil
- 1 finely chopped Onion
- 1 Celery
- 1 sliced Leek
- 1 medium Potatoes
- 1 knob Butter
- 1 litre hot Vegetable Stock
- 1 Head chopped Broccoli
- 140g Stilton Cheese
Preparation Steps
1
Heat the rapeseed oil in a large saucepan and then add the onions.
Cook on a medium heat
until soft. Add a splash of water if the onions start to catch.
2
Add the celery, leek, potato and a knob of butter. Stir until
melted, then cover with a lid.
Allow to sweat for 5 minutes. Remove the lid.
Unlock Step 3 to 10 and access the VIP collection.
#80
Brown Stew Chicken
Ingredients
- 1 whole Chicken
- 1 chopped Tomato
- 2 chopped Onions
- 2 chopped Garlic Clove
- 1 chopped Red Pepper
- 1 chopped Carrots
- 1 Lime
- 2 tsp Thyme
- 1 tsp Allspice
- 2 tbs Soy Sauce
- 2 tsp Cornstarch
- 2 cups Coconut Milk
- 1 tbs Vegetable Oil
Preparation Steps
1
Squeeze lime over chicken and rub well. Drain off excess lime
juice.
2
Combine tomato, scallion, onion, garlic, pepper, thyme, pimento and
soy sauce in a large
bowl with the chicken pieces. Cover and marinate at least one hour.
Unlock Step 3 to 10 and access the VIP collection.
#81
Brun Lapskaus (Norwegian Beef Vegetable Stew)
Ingredients
- 2 tblsp Olive Oil
- 2 Lbs Beef
- 1 Onion
- 3 Cups Beef Stock
- 1 small Swede
- 1 Celery
- 4 Carrots
- 4 Parsley
- 1 lb Potatoes
- 1/2 Leek
- Garnish Parsley
Preparation Steps
1
Heat olive oil in a large pot. Cut beef into 1 inch (2.5 cm) cubes
and brown in oil.
2
Dice the onion and add to browning beef. Add the stock and bring to
a boil, then lower the
heat, cover, and let simmer for about 30 minutes.
Unlock Step 3 to 10 and access the VIP collection.
#82
Bryndzové Halušky
Ingredients
- 500g Potatoes
- 200g Plain Flour
- 1 Egg
- 1 teaspoon Salt
- 250g Bryndza cheese
- 200g Bacon
- Garnish Chives
Preparation Steps
1
1. Prepare the Dough
2
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.
Unlock Step 3 to 10 and access the VIP collection.
#83
Budino Di Ricotta
Ingredients
- 500g Ricotta
- 4 large Eggs
- 3 tbs Flour
- 250g Sugar
- 1 tsp Cinnamon
- Grated Zest of 2 Lemons
- 5 tbs Dark Rum
- sprinking Icing Sugar
Preparation Steps
1
Mash the ricotta and beat well with the egg yolks, stir in the
flour, sugar, cinnamon,
grated lemon rind and the rum and mix well. You can do this in a food processor. Beat the
egg whites until stiff, fold in and pour into a buttered and floured 25cm cake tin. Bake in
the oven at 180ºC/160ºC fan/gas 4 for about 40 minutes, or until it is firm.
2
Serve hot or cold dusted with icing sugar.
Unlock Step 3 to 10 and access the VIP collection.
#85
Cabbage Soup (Shchi)
Ingredients
- 3 tbs Unsalted Butter
- 1 large Onion
- 1 medium Cabbage
- 1 Carrots
- 1 Celery
- 1 Bay Leaf
- 8 cups Vegetable Stock
- 2 large Potatoes
- 2 large Tomatoes
- Garnish Sour Cream
- Garnish Dill
Preparation Steps
1
Add the butter to a large Dutch oven or other heavy-duty pot over
medium heat. When the
butter has melted, add the onion and sauté until translucent.
2
Add the cabbage, carrot, and celery. Sauté until the vegetables
begin to soften, stirring
frequently, about 3 minutes.
Unlock Step 3 to 10 and access the VIP collection.
#86
Cacik
Ingredients
- 500g Natural Yoghurt
- 2 tsp Lemon Juice
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Dried Mint
- 1 Cucumber
- 2 cloves minced Garlic
Preparation Steps
1
Put a sieve over a large bowl, line it with a thick sheet of
non-dyed kitchen paper or a
clean muslin cloth, and spoon in the yogurt. Cover with another sheet of kitchen paper and
leave to strain in the fridge for a minimum of 12 hrs.
2
Add the lemon juice, most of the olive oil and the dried mint to a
bowl and stir well for
the dried mint to soften and soak up the juices. Mix in the strained yogurt, then pour away
the strained yogurt liquid and leave that bowl to one side.
Unlock Step 3 to 10 and access the VIP collection.
#87
Cajun spiced fish tacos
Ingredients
- 2 tbsp cajun
- 1 tsp cayenne pepper
- 4 fillets white fish
- 1 tsp vegetable oil
- 8 flour tortilla
- 1 sliced avocado
- 2 shredded little gem lettuce
- 4 shredded Spring Onions
- 1 x 300ml salsa
- 1 pot sour cream
- 1 lemon
- 1 clove finely chopped garlic
Preparation Steps
1
Cooking in a cajun spice and cayenne pepper marinade makes this
fish super succulent and
flavoursome. Top with a zesty dressing and serve in a tortilla for a quick, fuss-free main
that's delightfully summery.
2
On a large plate, mix the cajun spice and cayenne pepper with a
little seasoning and use to
coat the fish all over.
Unlock Step 3 to 10 and access the VIP collection.
#88
Callaloo and SaltFish
Ingredients
- 1/2 lb Salt Cod
- 4 Bacon
- 525g Callaloo
- 1 chopped Onion
- 2 chopped Spring Onions
- 2 cloves minced Garlic
- 1 chopped Scotch Bonnet
- 2 chopped Plum Tomatoes
- 2 sprigs Thyme
- 1/4 tsp Black Pepper
Preparation Steps
1
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.
2
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.
Unlock Step 3 to 10 and access the VIP collection.
#89
Callaloo Jamaican Style
Ingredients
- 1 bunch Kale
- 2 strips Bacon
- 3 cloves Chopped Garlic
- 1 medium Onion
- 1/2 tsp Paprika
- 1 Sprig Thyme
- 1 Tomato
- 1 Red Pepper
- 4 Banana
- Splash Vegetable Oil
Preparation Steps
1
Cut leaves and soft stems from the kale branches, them soak in a
bowl of cold water for
about 5-10 minutes or until finish with prep.
2
Proceed to slicing the onions, mincing the garlic and dicing the
tomatoes. Set aside
Unlock Step 3 to 10 and access the VIP collection.
#90
Canadian Butter Tarts
Ingredients
- 375g Shortcrust Pastry
- 2 large Eggs
- 175g Muscovado Sugar
- 100g Raisins
- 1 tsp Vanilla Extract
- 50g Butter
- 4 tsp Single Cream
- 50g Walnuts
Preparation Steps
1
Preheat the oven to fan 170C/ conventional 190C/gas 5. Roll out the
pastry on a lightly
floured surface so it’s slightly thinner than straight from the pack. Then cut out 18-20
rounds with a 7.5cm fluted cutter, re-rolling the trimmings. Use the rounds to line two deep
12-hole tart tins (not muffin tins). If you only have a regular-sized, 12-hole tart tin you
will be able to make a few more slightly shallower tarts.
2
Beat the eggs in a large bowl and combine with the rest of the
ingredients except the
walnuts. Tip this mixture into a pan and stir continuously for 3-4 minutes until the butter
melts, and the mixture bubbles and starts to thicken. It should be thick enough to coat the
back of a wooden spoon. Don’t overcook, and be sure to stir all the time as the mixture can
easily burn. Remove from the heat and stir in the nuts.
Unlock Step 3 to 10 and access the VIP collection.
#91
Carbonada Criolla
Ingredients
- 500g Beef
- 1 chopped Onion
- 2 chopped Carrots
- 2 chopped Potatoes
- 1 small Pumpkin
- 100g Dried Apricots
- 2 Litres Beef Stock
- To taste Salt
- To taste Pepper
Preparation Steps
1
Brown the Beef: In a large pot, brown the beef cubes. Remove and
set aside.
2
Sauté Vegetables: In the same pot, cook the onion until
translucent. Add carrots, potatoes,
and pumpkin, cooking for a few minutes.
Unlock Step 3 to 10 and access the VIP collection.
#92
Caribbean Tamarind balls
Ingredients
- 16 ounces Tamarind Pulp
- 1 1/2 cups Sugar
Preparation Steps
1
Add tamarind pulp and 1 cup granulated sugar to a bowl and mash
together with a spoon or
fork. Take small amounts of the tamarind and sugar mix and shape them into small balls by
rolling them in your hands. Make them the size of a marble or slightly bigger, as you like.
2
Add the remaining sugar to a flat surface, like a plate or a sheet
pan. Roll the tamarind
balls in granulated sugar until they're well-coated.
Unlock Step 3 to 10 and access the VIP collection.
#93
Carrot Cake
Ingredients
- 450ml Vegetable Oil
- 400g Plain Flour
- 2 tsp Bicarbonate Of Soda
- 550ml Sugar
- 5 Eggs
- ½ tsp Salt
- 2 tsp Cinnamon
- 500g grated Carrots
- 150g Walnuts
- 200g Cream Cheese
- 150g Caster Sugar
- 100g Butter
Preparation Steps
1
For the carrot cake, preheat the oven to 160C/325F/Gas 3. Grease
and line a 26cm/10in
springform cake tin.
2
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.
Unlock Step 3 to 10 and access the VIP collection.
#94
Cashew Ghoriba Biscuits
Ingredients
- 250g Cashew Nuts
- 100g Icing Sugar
- 2 Egg Yolks
- 2 tbs Orange Blossom Water
- To Glaze Icing Sugar
- 100g Almonds
Preparation Steps
1
Preheat the oven at 180 C / Gas 4. Line a baking tray with
greaseproof paper.
2
In a bowl, mix the cashews and icing sugar. Add the egg yolks and
orange blossom water and
mix to a smooth homogeneous paste.
Unlock Step 3 to 10 and access the VIP collection.
#95
Cassava pizza
Ingredients
- 6 cut thick slices Casabe
- 450g Tomato Sauce
- 225g Chorizo
- 225g Turkey Ham
- 75g Sweetcorn
- 40g Green Olives
- 55g Paprika
- 50g Mozzarella
Preparation Steps
1
Preheat the oven to 200ºC.
2
Cut the bacon or chorizo into medium pieces and the paprika into
strips.
Unlock Step 3 to 10 and access the VIP collection.
#96
Cevapi Sausages
Ingredients
- 500g Minced Beef
- 250g Minced Pork
- 1 Onion
- 4 cloves Garlic
- 3 tblsp chopped Parsley
- 1 tbs Paprika
- 3/4 teaspoon Baking Powder
- 2 tbs Breadcrumbs
- 3 tbs Water
- 1 Vegetable Stock Cube
- 1 tsp Salt
- 1 tsp Pepper
Preparation Steps
1
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.
2
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.
Unlock Step 3 to 10 and access the VIP collection.
#98
Challah
Ingredients
- 500g Strong white bread flour
- 70g Caster Sugar
- 10g Yeast
- 2 Beaten Egg
- 70 ml Sunflower Oil
- 1 tablespoon Poppy Seeds
Preparation Steps
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.
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.
Unlock Step 3 to 10 and access the VIP collection.
#99
Cheese Borek
Ingredients
- 1 beaten Egg
- 1 bunch Parsley
- 2 cloves minced Garlic
- 3/4 teaspoon Red Pepper
- 6 oz Gouda Cheese
- 6 oz Emmentaler Cheese
- 12 Phyllo Dough
- 1 1/2 cups Unsalted Butter
Preparation Steps
1
In a medium bowl, whisk together egg, parsley, garlic and crushed
red pepper. Mix in Gouda
and Emmentaler.
2
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.
Unlock Step 3 to 10 and access the VIP collection.
#100
Chelsea Buns
Ingredients
- 500g White Flour
- 1 tsp Salt
- 7g Yeast
- 300ml Milk
- 40g Butter
- 1 Eggs
- Dash Vegetable Oil
- 25g Butter
- 75g Brown Sugar
- 2 tsp Cinnamon
- 150g Dried Fruit
- 2 tbs Milk
- 2 tbs Caster Sugar
Preparation Steps
1
Sift the flour and salt into a large bowl. Make a well in the
middle and add the yeast.
2
Meanwhile, warm the milk and butter in a saucepan until the butter
melts and the mixture is
lukewarm.
Unlock Step 3 to 10 and access the VIP collection.
