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Category: African and Arabian

Hits: 19639

A unique chicken pie, from North Africa, combines both a sweet and savoury filling, encased in a mouth-watering, buttery filo pastry. Enjoy our Moroccan Filo Chicken Pie recipe.

Step 1: You will need….

• 2 chicken breasts, cubed, or whole chicken pieces, or thigh
• 1 onion, chopped
• 4 cloves of garlic
• 1 tbsp ginger, peeled and chopped
• 1 tsp turmeric
• few threads of saffron
• 1 stick of cinnamon
• 1 ltr chicken stock or water
• 4 eggs, whisked
• 2 tbsp chopped coriander
• 250 g finely chopped almonds
• 4 tbsp sugar
• 2 tsp ground cinnamon
• 100 g butter, melted
• 4 sheets filo
• salt and pepper
• to garnish:
• powdered sugar
• ground cinnamon
• 2 saucepans
• 2 bowls
• 1 ladle
• 1 wooden spoon
• 1 pastry cutter
• 1 cutting board
• 1 knife
• 1 spoon
• 1 brush
• tongs
• 1 tray
• 1 baking tray

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 1 hour 30 minutes

Oven Temperature: 200° c - 390° f

Step 2: Cook the chicken

Begin by spooning the chicken pieces, thigh or whole pieces of chicken into a large saucepan.

Then add the onion, garlic, ginger, turmeric, saffron and the cinnamon stick. Pour over the stock to cover all the chicken and bring to a gentle simmer. Cook for 40 minutes, until the chicken is tender and has fully absorbed all flavour from the herbs and spices.

Step 3: Allow to cool

Once cooked, carefully remove the chicken out of the pan, with your tongs and transfer it onto tray, to cool down, reserving the stock in the pan for later.

Step 4: Chop the chicken

Now that your chicken has completely cooled, roughly chop it, then continue to mince it quite finely and place it into a bowl.

Step 5: Scramble the eggs

Start by adding 2 tablespoons of the melted butter into a second saucepan. Add the eggs, then a ladle of the spicy cooking liquid. Lightly scramble with your wooden spoon, over a medium heat. Remove them whilst they are still soft and nicely moist and add into the bowl of minced chicken.

Step 6: Season the mix

Next, season the bowl of egg and chicken mix with the chopped coriander and salt and pepper and combine well.

Step 7: Mix the nuts

In another bowl, mix the chopped almonds, cinnamon and the sugar together.

Step 8: Preheat the oven

Set the oven to a moderate 200ºC (400ºF/ or gas mark 6) in preparation for baking the pie.

Step 9: Brush the filo pastry

Carefully place one sheet of this delicate pastry onto a clean work surface. Brush it evenly, with some melted butter. Take a second sheet, laying it over the first and also brush it over with butter. Then stand your pastry cutter in the baking tray. Very carefully flip over both sheets. Then with extreme care, tuck the pastry, butter side down, deep into the pastry cutter, making a pastry parcel.

Step 10: Fill the filo parcel

Now fill the bottom of the pastry parcel with some of the nut mixture. Add a layer of the chicken mix. Add another layer of nuts. Then add the chicken. Flatten it down with your spoon. Take the sides of your pastry and fold inwards to close your pastry parcel. Trim off any excess pastry as you go. Give it a final pat down and it's ready to bake.

Step 11: Bake

Place the tray into the centre of the preheated oven, to bake, for approximately 20 minutes, until the filo is golden brown. Then with the help of a tea towel, take it out of the oven and carefully remove the pastry cutter.

Step 12: Serve

Before serving, flip your pie over, to its smoother side and decorate with a dusting of sugar and cinnamon powder. It is now ready to serve hot, as an appetizer, promising a unique mingling of exotic sensations!

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Category: African and Arabian

Hits: 19415

A delicious tasteful chicken casserole with the richest of flavours from Morocco. Delight in our Moroccan Chicken Casserole recipe.

You will need

• 1 large whole chicken, cut into 4 pieces
• 100 ml olive oil
• A few springs of thyme
• 500 g of salad potatoes, sliced lengthways
• 6 shallots, halved
• 2 tbsp butter
• 150 g black olives, stoned
• 1 lemon zest
• 2 tbsp white wine
• 3 bay leaves
• 2 tbsp chopped parsley
• 1 ½ tbsp paprika
• 150 g cherry tomatoes
• 1 tsp cumin
• 1 dried red chilli pepper
• salt
• pepper
• 1 big bowl
• 1 frying pan
• 1 casserole dish
• 1 small pot
• 1 colander
• 1 spoon
• 1 knife

Serves: 2-4 people

Preparation Time: 5 minutes

Cooking Time: 1 hour 45 minutes

Method

• Step 1: Preheat the oven

Start by turning the oven to 200ºC.

• Step 2: Season the chicken

Rub the chicken with 1-2 tbsp of olive oil and season with salt and pepper.

• Step 3: Par boil the potatoes

In a small pot cover the potatoes with water, place on the heat and bring to a boil.

Once boiling cook for 3 minutes.

Take off the heat, drain and put aside.

• Step 4: Prepare the chicken

Heat a heavy skillet or frying pan and add 2 tbsp of olive oil.

Once heated up, place the chicken quarters in the pan skin side down, brown them and then add the shallots and garlic until all lightly browned.

Add the potatoes and cook until lightly browned.

Put the lemon zest in a pot of cold water and bring to a boil for 3 minutes.

• Step 5: Combine the ingredients together

Put the chicken and potatoes into a big bowl.

Next, add to the bowl all the remaining ingredients, except the parsley.

• Step 6: Mix the ingredients

Make sure your hands are properly washed and mix all the ingredients together.

• Step 7: Place all in dish

Using a casserole dish large enough to hold all the ingredients, pour in the mixture.

• Step 8: Put in the oven

Place the dish in the oven and cook for 1 hour and 15 minutes at 200ºC.

• Step 9: Baste the chicken

Baste the casserole occasionally during the cooking time to keep the chicken covered with the juices, you can add about half a cup of water if there are not enough juices.

TIP: To check the chicken is cooked thoroughly, stick a knife into a chicken quarter. If the liquid from it runs clear and it feels tender then it is cooked.

• Step 10: Serve and enjoy

When cooked thoroughly, take the casserole out of the oven and serve with freshly chopped parsley.

Details

Category: African and Arabian

Hits: 20377

Fruity Couscous Salad served either hot or cold, as a main dish or as an appetiser. Savour our Couscous Salad recipe.

You will need:

• 500 g couscous
• 1 large red onion
• 5 tbsp olive oil
• 400 ml water
• 120 g peanuts
• 120 g apricots
• 120 g sultanas
• 220 g sun dried tomatoes
• ½ cucumber
• juice of 2 lemons
• 1 bunch coriander
• salt and pepper
• 1 chopping board
• 1 knife
• 2 large bowls
• 1 lid to cover bowls
• 1 wooden spoon
• 1 measuring jug

* Serves: 4

* Preparation Time: 15 minutes

* Cooking Time: 15 minutes

Method

• Step 1: Add the couscous

First of all pour the couscous into one of the large bowls.

Add a pinch of salt and two tablespoons of olive oil, to the couscous.

• Step 2: Add water

Now, take the boiling water and pour it over the couscous.

Then, give it a quick stir and cover with a lid.

• Step 3: Mix the other ingredients

Taking the other bowl, we need to add the chopped onion.

Add the chopped peanuts.

And the roughly chopped apricots.

Now add the sultanas.

Add the roughly chopped sun dried tomatoes.

At this point you can add the finely chopped cucumber.

And finally add the chopped coriander and the lemon juice.

• Step 4: Add to the couscous

Then spoon the mixture into the couscous.

• Step 5: Stir and season

Give it a quick stir with a wooden spoon and add salt and pepper to season before serving.

• Step 6: Serve

The couscous is now ready and can be enjoyed hot or cold.

Details

Category: African and Arabian

Hits: 21073

Moroccan style couscous to serve as either a main meal or as an accompaniment. Enjoy our Couscous recipe.

You will need:

• 1 kg wheat semolina
• 500-750 ml water
• 1 tsp salt
• 1 ½ tsp flour
• 250 ml vegetable oil
• 2 large bowls
• 1 mixing spoon
• 1 tamis or a large holed sieve
• 1 steamer
• 1 fork

* Serves: 4

* Preparation Time: 5 minutes

* Cooking Time: 50 minutes

Method

• Step 1: Boil the water

Pour the water into a steamer and bring it to a boil.

• Step 2: Prepare the semolina

In the bowl, very gently mix the semolina, salt and flour with 250ml of water.

• Step 3: Pass it through the tamis or sieve

When it is mixed thoroughly pass the mixture through the tamis or sieve.

• Step 4: Steam

Place it in the steamer for half an hour.

• Step 5: Break the mixture up

Remove the steamed semolina. Place it into another bowl and break it up with a fork to make it fluffy.

• Step 6: Add oil and water

Add the oil and about 500ml of water. This should be enough to give a wet texture to the mixture, if necessary, add more water until the required texture is gained. Mix well and let it rest for 10 minutes.

• Step 7: Finish cooking the semolina

Return the semolina to the steamer for another 20 minutes to finish cooking it.

• Step 8: Serve

Serve hot as a delightful accompaniment to several Moroccan and Middle Eastern dishes. Couscous can be made in advance, so if you prefer, just reheat it in the steamer the next day for an enjoyable compliment to your meal.

Details

Category: African and Arabian

Hits: 20025

Ingredients

• 1 15 oz. can chickpeas
• 1 medium onion, finely chopped
• 1 tablespoon minced garlic
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon coriander
• 3/4 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• Oil for frying (canola or vegetable)

Method

1. Combine chickpeas, garlic, onion, coriander, cumin, salt and pepper (to taste) in medium bowl. Add baking powder.

2. Mash chickpeas, ensuring to mix ingredients together. You can also combine ingredients in a food processor.

3. The result should be a thick paste.

4. Form the mixture into small balls, about the size of a ping pong ball. Slightly flatten.

5. Fry in 2 inches of oil until golden brown (2-5 minutes).

Note: Serve falafel by itself, or with hot pita bread with vegetables, hummus, or tahini sauce.

Details

Category: African and Arabian

Hits: 21536

Hummus is a creamy puree of chickpeas and tahini (sesame seed paste) seasoned with lemon juice and garlic, and is a popular spread and dip in Greece and throughout the Middle East.

Ingredients

Cloves garlic—roughly chopped

¼ cup lemon juice

¼ cup water

14 oz (400g) canned chickpeas (garbanzo beans) - rinsed and drained

½ cup tahini

1 teaspoon sea salt

Method

1. Place all ingredients in a food processor or blender and process until smooth, scraping the sides occasionally.

Variations: If you like a spicier hummus, add a small red chilli (chopped) or a pinch of cayenne pepper, or try a little cumin for a more exotic variation.

Tip: Prepare extra quantities of hummus—it can be refrigerated, covered, for up to 1 week and frozen for up to 3 months.

Details

Category: Northern European (British and French)

Hits: 22633

Follow this Roast Leg of Lamb recipe to make a succulent, mouth-watering roast leg of lamb. This video teaches you how to cook the meat to your desired taste, and offers a Lunch alternative.

You will need

• 1 Leg of lamb weighing 1 1/2 to 2 kg
• 6 cloves of garlic, peeled and cut into 4 slices lengthwise
• 2 to 3 sprigs of rosemary
• 6 tbsp olive oil
• 2 tbsp wholegrain mustard
• Freshly ground black pepper
• Salt
• 1 roasting tray and rack
• 1 knife

Serves: 2 to 4

Preparation Time: 10 minutes

Cooking Time: 1 hour 15 minutes

Oven Temperature: 250° c - 480° f

Step 1: Preheat the oven

Set the temperature at 250ºC, that's 475ºF or gas mark 9.

Step 2: Season the lamb

Rub the leg of lamb with the mustard and generously season with salt and pepper.

Step 3: Add the herbs

Make incisions in the lamb with a small knife and insert the garlic and rosemary.

Step 4: Drizzle with oil and place on a roasting rack

Place the leg of lamb onto a roasting rack above the tray and drizzle over the olive oil.

Step 5: Roast the lamb

Put the roasting tray in the oven and cook for 1 hour.

After about 30 minutes, lower the temperature to 200ºC (460ºF, gas mark 6) and continue cooking for the remaining 30 minutes.

Tip – it is always best to cook meat when it is at room temperature.

Step 6: Leave the meat to rest

After the cooking time, check that the lamb is ready.

Insert a knife into the thickest part of the leg. The cooked meat should be of a pinkish colour.

Remove it from the oven and leave to rest for 15 minutes.

Step 7: Carve and serve

Carve the leg of lamb and serve with roast potatoes, a selection of vegetables, gravy and mint sauce.

Details

Category: Northern European (British and French)

Hits: 21184

The Baked Beans on Toast recipe is a quick and easy snack to make. A traditional English meal, which can be enjoyed at breakfast or simply as a snack. Savour our Baked Beans on Toast recipe.

Step 1: You will need

• 210g Baked Beans
• 2 bread
• 20g butter
• 20g cheese
• 1 small saucepan
• 1 plate
• 1 knife
• 1 grater
• 1 tablespoon

Serves: 1

Preparation Time: 5 minutes

Step 2: Baked beans

Pour half a can of baked beans into a small saucepan.

Step 3: Heat

Gently heat the beans over a low heat for 4 minutes, stirring occasionally. Don't let the beans come to the boil.

Step 4: Toast

While the beans are heating toast the bread and spread butter over them.

Step 5: Serve

Once the beans have been heated through, pour them over the buttered toast. You may want to sprinkle the grated cheese over the beans to add extra flavour.

Details

Category: Northern European (British and French)

Hits: 20965

Salmon Fishcakes Recipe. Salmon fishcakes served with salad and best accompanied with tartar sauce or sweet-chilli sauce. Combine with chips.

You will need

• 900 g potatoes, peeled and sliced
• 900 g salmon fillets
• 25 g butter, melted
• 15 g dill, chopped
• 50 g flour, seasoned
• 2 eggs
• 150 g breadcrumbs
• 1 tbsp sunflower oil for frying
• salt and pepper
• 1 medium pan
• 1 colander
• 1 potato masher
• 1 plate
• 4 bowls
• 1 frying pan
• 1 slotted spoon
• cling film

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Step 1: Cook the potatoes

Boil the potatoes in salted water for 20 minutes or until soft then drain and tip them back into the pan.

Step 2: Mash the potatoes

Mash the potatoes until smooth, transfer to a bowl and leave them to cool slightly.

Step 3: Cook the fish

Bring some water to the boil in a pan. Add the fish, bring back to the boil and simmer for 8 minutes.

Step 4: Drain the fish

When the fish is cooked lift out of the water with the slotted spoon, place on a plate and leave to cool.

Step 5: Break up the fish

When the salmon is cool, peel off the skin, break it into large flakes and discard any bones.

Step 6: Mix the fish

Put the fish into a bowl and add the mashed potatoes, melted butter, dill and some salt and pepper. Mix well.

Step 7: Create the cakes

Shape the mixture into 8 rounds, about 2.5cm thick, cover with cling film and place in the fridge for 20 minutes.

Step 8: Coat the fishcakes

Beat the eggs and place them alongside the flour, and breadcrumbs in three separate bowls. Dip the fish cakes into the flour, then into the egg and finally in the breadcrumbs, pressing them well to give an even coating.

Step 9: Cook the fishcakes

Heat the sunflower oil in a frying pan. Fry the fish cakes in batches for about 4 minutes until crisp and golden in colour on both sides. Lift them out with a slotted spoon and drain briefly on kitchen paper.

Step 10: Serve the dish

Serve two fish cakes on a plate with a green salad and a big dollop of tartare sauce.

Details

Category: Northern European (British and French)

Hits: 20622

Lancashire Hotpot Recipe. A traditional meat and vegetable stew originating from the North West of England. It requires almost no effort to make, is filling and delicious. Just how Betty would make it! Savour our Lancashire Hotpot recipe today.

Step 1: You will need

• 1 kg lamb roughly chopped
• 600 g potatoes, sliced
• 700 ml beef stock
• 2 onions, sliced
• 3 carrots, sliced
• 3 turnips, sliced
• 50 g melted butter
• 1 casserole dish
• 1 pastry brush

Serves: 4

Preparation Time: 20 minutes

Cooking Time: 2 hours

Oven Temperature: 190° c - 370° f

Step 2: Preheat the oven

Set the oven to 190ºC (375ºF/ gas mark 5).

Step 3: Make the casserole

Layer the bottom of the casserole dish with some of the lamb. Follow with a layer of turnip, a layer of carrots, onions and a layer of potatoes. Season with salt and pepper. Repeat exactly as before, making sure that there are enough potatoes left for the final layer. Season once more with salt and pepper. Pour the stock over and finally, brush the potatoes with melted butter. It is now ready to bake.

Step 4: Stew the casserole

Place the casserole dish into the centre of the oven and stew for 1.5 hours.

Step 5: Baste

After this time, open the oven door and baste the top of the potatoes with melted butter. Remove the lid and place the dish back into the oven for another 1/2 an hour brown the potatoes. Remove when the potatoes are golden.

Step 6: Serve

Your hotpot is now ready to serve, and can be eaten straight from the dish. It's hearty and filling and makes a meal in itself.

Details

Category: Northern European (British and French)

Hits: 21294

This classic breakfast, also called French Toast, is loved the whole world over. It's simply scrumptious. Taste our Eggy Bread recipe.

Step 1: You will need...

• 50 ml double cream
• 50 ml milk
• 2 eggs
• a pinch of ground cinnamon
• 2 slices of bread
• 15 g of butter
• salt and pepper
• 1 whisk
• 1 bowl
• 1 frying pan
• 1 fish slice

Serves: 2

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Step 2: Make the eggy mix

Put both eggs, the milk and cream into the large bowl and whisk briefly. Add a pinch of salt, pepper and cinnamon and whisk once more to combine.

Step 3: Fry the bread

Place the frying pan on a medium heat, add the butter and allow to melt. Once melted, dip the bread into the egg mix, coating both sides and place them into the frying pan. Fry for 1.5 minutes on both sides and remove.

Step 4: Serve

Serve hot for breakfast and enjoy!

Details

Category: Northern European (British and French)

Hits: 20332

Meat And Potato Pie Recipe. A hearty, filling and extremely tasty traditional British pie. Devour our Meat And Potato Pie recipe.

Step 1: You will need …

• 500 g lamb shin, cubed
• 5 tbsp seasoned flour
• 6 tbsp vegetable oil
• 1 onion, peeled and sliced
• 2 carrots, peeled and sliced into cubes
• 350 ml beef stock
• 500 g potatoes, peeled, cubed, parboiled
• 1 packet of short crust pastry
• salt and pepper
• 1 beaten egg
• 1 medium saucepan with lid
• 1 oven proof dish
• 1 knife
• 1 spoon
• 1 pastry brush

Serves: 4

Preparation Time: 40 minutes

Cooking Time: 40 minutes

Oven Temperature: 200° c - 390° f

Step 2: Dust the meat

Sprinkle some flour over the cubed meat and mix it well together with your hands.

Step 3: Fry the meat

Place the pan on a medium heat and add the oil. Allow to warm through and once warm add the floured meat and onions. Stir it all together with a spoon and allow the meat to brown, which will roughly take 3-4 minutes.

Step 4: Cook the meat

When the meat is nicely browned add the carrots. Then season with salt and pepper. Stir it all together and bring it to the boil. Stir once more and cover with the lid. Turn the heat down to a simmer. Cook for roughly one hour until the meat is tender.

Step 5: Preheat the oven

During the last fifteen minutes of cooking the meat, heat the oven to 220 degrees centigrade.

Step 6: Add potatoes

Add the par boiled potatoes to the cooked meat and stir them in with your spoon.

Step 7: Transfer to oven proof dish

Carefully pour the pan of meat into an oven proof dish, then smooth it over with your spoon.

Step 8: Cover with pastry

Lay the pre rolled pastry over the dish and peel back the protective covering. Then continue to crimp down the pastry at the edges with your fingertips. Slice off any excess pastry and make several slits with your knife to help the pie breath. Then generously brush with the beaten egg wash to help it brown.

Step 9: Bake

Place the pie in the bottom of the oven and bake for 40 min.

Step 10: Remove from oven & serve

Remove from the oven when golden brown.

Serve straight from the dish along with some fresh green vegetables.

Details

Category: Northern European (British and French)

Hits: 20018

The best recipe you will find for making the most chunky and crispy chips in the world! Savour our Chunky Chips recipe.

You will need

• 400-500 g potatoes
• 750 ml vegetable oil
• Salt
• 1 deep-fat fryer
• 1 peeler
• 1 knife
• 1 strainer
• 1 slotted spoon
• Paper towels
• 1 tray or plate
• 1 bowl
• 1 cutting board

Serves: 2 to 4

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Step 1: Preheat the oil

Start by adding the oil to a deep-fat fryer and heating it up. If you have a thermometer set the temperature at 160ºC. If not, start off with a medium heat.

Step 2: Peel the potatoes

Using a peeler, remove the skin from all the potatoes.

Step 3: Cut the potatoes

Now cut each potato lengthwise into thick chunks. About a centimetre and a half in size.

Step 4: Rinse and drain

Before frying, it is important to rinse the potatoes. Put them into a strainer and run them under cold water, then let the water drain off.

Step 5: Fry the potatoes

First check the temperature by putting only one chunk of potato into the oil. If it sizzles and frys immediately then the oil is ready. If not, leave it for slightly longer.

In batches, fry the chopped potatoes until just cooked through. This will take about seven minutes per batch. You will need to move them once or twice while frying.

To test whether the chips are cooked thoroughly, remove one from the fryer and insert a knife. If it passes through smoothly, then they are ready.

Step 6: Remove the chips and leave them to rest

Take the chips out of the oil and leave them to one side. In the meantime, turn the temperature up to 180ºC or wait until the oil is very hot.

Step 7: Fry again until brown and crispy

Put a small batch of chips back into the hot oil to fry again. While they are frying prepare a plate with a couple of paper towels.

When they turn a deep golden-brown colour and look crispy remove them from the fryer, taking care to drain the oil well and place them onto the plate with paper towels.

Repeat with more batches until all the chips have been fried again.

Step 8: Season and serve

Season the chips well with salt –if so desired – and serve up immediately while still hot.

Details

Category: Northern European (British and French)

Hits: 19641

Another classic from the wide range of famous British pies. Our steak and onion version is full of hearty ingredients and is surprisingly easy to make. Relish our Steak And Onion Pie recipe.

Step 1: You will need

• 600 g sirloin steak, diced
• 120 g seasoned flour
• 2 onions, peeled and chopped
• 1 tbsp fresh parsley, chopped
• half tbsp tomato puree
• 150 ml beef stock (halaal)
• 1 packet pre-rolled puff pastry (check that there is no wine or animal fat).
• 1 egg, beaten
• salt and pepper
• 6 tbsp vegetable oil
• 1 medium saucepan with lid
• 1 ovenproof dish
• 1 knife
• 1 spoon
• 1 pastry brush

Serves: 4

Preparation Time: 20 minutes

Cooking Time: 1 hour

Oven Temperature: 220° c - 430° f

Step 2: Flour the meat

Sprinkle some of the seasoned flour over the meat and mix in well with your hands.

Step 3: Preheat the oven

Set the temperature of the oven to 200ºC (400ºF/ gas mark 6).

Step 4: Fry the meat

Heat the saucepan with vegetable oil on a medium temperature. Add the onions and meat, stir well and allow the meat to brown, which will take about 3-5 minutes.

Step 5: Cook the meat

Once the meat has browned add the tomato paste and stock. Season with salt and pepper, stir well and cover. Turn the heat down to a simmer and cook for a further 30 minutes on a low heat.

Step 6: Transfer to the ovenproof dish

Once the meat has cooked, remove it from the heat and add the fresh parsley. Pour it into the ovenproof dish and spread over evenly.

Step 7: Lay the pastry

Unroll the pastry and lay it over the dish. Push down the edges of the pastry with your fingertips - a technique known as 'crimping'. With a sharp knife cut away any excess pastry. Finally, coat the pastry with the beaten egg to help it brown.

Step 8: Bake

Place the pie in the middle of the preheated oven and bake for 20 minutes until golden brown.

Step 9: Remove and serve

Remove from the oven and serve while hot.

Details

Category: Northern European (British and French)

Hits: 20168

Homemade Fish Fingers Recipe. Traditional homemade fish fingers, perfect for the kids. Serve them with chips and a splash of lemon.

You will need

• 400 g fillets of white fish, partially thawed
• 120 g breadcrumbs
• 2 tbsp grated parmesan cheese (check if halaal)
• 1 tbsp chopped fresh parsley
• 1 tsp grated lemon peel
• ½ tsp paprika
• ½ tsp dried thyme
• ¼ tsp garlic salt
• 150 ml double cream
• 1 egg
• 100 ml plain flour
• 100 ml vegetable oil
• freshly ground pepper
• salt
• 3 bowls
• 1 frying pan
• 1 slotted spoon
• 1 knife
• 1 plate or tray
• 1 fork
• 1 kitchen paper
• 1 spoon
• 1 cutting board

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Step 1: Prepare the fillets

Cut the cod fillets into strips and set aside.

Step 2: Make the coating

Place the breadcrumbs in a bowl, and season with some pepper and salt. Add the parsely, parmesan cheese, garlic salt, lemon peel, paprika and thyme and mix them together thoroughly.

Step 3: Beat the egg

In a separate bowl, pour in the egg and the cream. Beat them together with a fork.

Step 4: Prepare the flour

Put the flour in a bowl ready to coat the fish.

Step 5: Coat the fish

Lightly dust the fillets in the flour. Then dip them into the egg and cream and finally coat it with the breadcrumb mixture.

Step 6: Fry the fingers

Now you have your fish fingers ready, take a frying pan and heat up the vegetable oil over a moderate heat. When hot place the fingers in the pan. Turn them over and cook until the fish flakes easily and the breadcrumbs are a golden brown.

Step 7: Drain the fingers

Take them out with a slotted spoon and place on kitchen paper to drain off any excess oil.

Step 8: Serve up

Place on plates and serve with lemon wedges and chips.

Details

Category: Northern European (British and French)

Hits: 20416

Experience our fried egg sandwich recipe.

Step 1: You will need

• 2 slices of white bread
• 2 eggs
• sunflower oil
• tomato ketchup or brown sauce (optional)
• butter
• 1 small frying pan
• 1 spatula
• 1 breadknife
• 1 butter knife

Serves: 1

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Oven Temperature: 180° c - 360° f

Step 2: Bread

Take 2 slices of bread and butter them.

Step 3: Eggs

Heat some sunflower oil in a frying pan till it starts sizzling.

Break 2 eggs into the oil. Flick oil over them as they cook, until the yolks go opaque. Flicking oil over the eggs makes all the difference as it cooks the eggs all the way through, rather than just from the bottom up.

Cook until the egg's albumen has gone white all the way through. Some people prefer harder eggs in a sandwich to stop the yolk squirting out - if so, continue to fry and flick oil over the eggs for another minute or so.

Step 4: Build your sandwich

Lift the fried eggs out of the pan with your spatula and place them onto one of the slices of bread.

If you like a bit of sauce with your sandwich, now's the time to dollop a bit of tomato ketchup or brown sauce on top.

Place the remaining slice on top, buttered side in. Slice the sandwich into 2 equal halves and you're ready.

Details

Category: Northern European (British and French)

Hits: 19587

Home Cooked Potato Chips recipe - the perfect snack, that everybody loves. It is also simple and easy to make. Follow this recipe for crunchy, perfectly cooked chips.

Step 1: You will need…

• 2 potatoes , peeled
• 1 ltr vegetable oil
• salt
• 1 knife
• 1 saucepan
• 1 slotted spoon
• 1 tray lined with paper towel
• 1 cutting board

Serves: 4

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Step 2: Preheat the oil

Place the saucepan onto a medium to high heat and pour in the litre of oil. Allow the oil to heat up until little bubbles begin to appear at the bottom of the pan.

TIP! The perfect chip or crisp should be cooked at 160 degrees centigrade. However, if you don't have a temperature gauge, be very careful that it doesn't get too hot and start to smoke, or the potatoes will brown too quickly.

Step 3: Slice the potatoes

While the oil is heating up, slice a little sliver off the bottom of your potato, so you can rest the potato on it while you cut. Then, with your knife, thinly slice into thin even slivers. Finally, set aside and repeat the same process with the other potato

Step 4: Fry

When the oil is hot, carefully drop a slice of potato into the pan. If it begins to fry, add the potatoes, one by one, in small batches, stirring them in with the slotted spoon. Do not rush this process. Allow them to fry slowly and constantly. When they are lightly golden and there are no more bubbles in the oil, remove them, and place on a tray lined with paper towel. Then add to the saucepan the rest of the potatoes, one by one, in batches and repeat the same process.

Step 5: Season

Whilst they are still hot, season the potatoes with any of your favourite seasonings! You can use anything - from regular sea salt and vinegar - to hot chilli or savoury dried herbs.

Step 6: Serve

Now settle down to enjoy this great snack. Serve them on their own, or try them with a dip like cream cheese or sour creme.

Details

Category: Northern European (British and French)

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Extra Crispy Roast Potatoes recipe. This easy recipe promises perfectly crispy and flavourful roast potatoes. Don't just have them on special occasions, make our Extra Crispy Roast Potatoes recipe today!

Step 1: You will need:

• 1 kg potatoes, peeled and cut to even sizes
• 80 g lard or any other fat
• salt and pepper
• 1 saucepan with lid
• 1 roasting tray
• 1 spoon

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 1 hour 5 minutes

Oven Temperature: 220° c - 430° f

Step 2: Preheat the oven

Set the oven to 220ºC (425ºF/ gas mark 7).

Step 3: Parboil the potatoes

Place the potatoes into a saucepan of water. Cover with the pan lid and bring to a simmer. Allow them to cook for roughly 7-10 minutes. As we are par boiling, only their outer layer should be soft.

Step 4: Prepare the roasting tray

While the potatoes are cooking, spoon the lard or fat into the roasting tray, place it into the upper part of the preheated oven and let it heat up. The fat must be very hot in order for the potatoes not to stick to the pan. They'll also turn out a lot crispier and tastier.

Step 5: Drain the potatoes

Remove the pan from the heat and take it to the sink. Using a towel to protect your hands, carefully drain the water from the pot, using the lid to keep the potatoes in place.

Then with the lid still on, shake the potatoes in order to 'roughen them up'. This will help to create a crunchier coat. Finally, remove the lid and season with salt and pepper.

Step 6: Bake

With great care, remove the hot tray from the oven. Carefully spoon each potato into the hot, sizzling fat. Be very careful not to burn yourself! Return the roasting tray to the oven and bake the potatoes for about 45 minutes. Half way through the cooking time, turn them over to ensure they are cooking evenly. Then place back in the oven to crisp on the other side. When they are golden brown, remove them from the oven.

Step 7: Serve

Your extra crispy potatoes are now ready to serve. Sprinkle them with a little more salt and pepper before serving. They are as versatile as they are tasty. Enjoy!

Details

Category: Northern European (British and French)

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Beef Wellington is a succulent and hearty main course meal, great for parties and quiet nights in.

You will need

• 600-800 g beef fillet, trimmed of fat
• 300-400 g puff pastry
• 75 g butter
• 4 tbsp vegetable oil
• 1 beaten egg
• 50 g plain flour
• 250 g finely chopped button mushrooms
• 1 small onion
• 1 clove of garlic, diced
• 1 tsp sage and thyme
• 25 g breadcrumbs
• 1 large chicken breast, minced
• salt and pepper
• 1 frying pan
• 1 heavy skillet
• 1 baking tray
• 1 pastry brush
• 1 spatula
• 1 spoon

Serves: 2

Preparation Time: 30 minutes

Cooking Time: 35 minutes

Oven Temperature: 250° c - 480° f

Step 1: Trim and season fillet

Trim the fillet of excess fat and cut it to size, then season with salt and pepper.

Step 2: Sear the meat

Brown it well on all sides for about 5 minutes in the skillet with oil and butter. When it is done, put it aside to cool down while you prepare the stuffing.

Step 3: Add the mushrooms and garlic

Cook the finely chopped mushrooms until soft but not completely done. Add the onions and garlic and cook for about another five minutes or until done. Finally, sprinkle the herbs over and stir in well. Transfer the mixture to a bowl or tray to cool.

TIP: Keep the pastry in the fridge until you need it and make sure the mushrooms and onions are quite cool before you spread them.

Step 4: Prepare the pastry

Sprinkle some flour on a clean, dry surface on which to place the pastry.

Step 5: Finish stuffing mix

Combine the minced chicken and the breadcrumbs with the mushrooms, onions and herbs, (in a blender, preferably), and then spread the mixture evenly on the pastry leaving a 10cm border of pastry clear.

Step 6: Wrap fillet in pastry

Place the fillet on the pastry ready for wrapping – put it in the centre and wrap over the dough to make a neat parcel trimming off any excess.

TIP: Carefully remove the grease from the fillet with a cloth before placing it on the pastry.

Step 7: Prepare to bake

Place the wrapped fillet, with the join in the pastry underneath, in a buttered baking tray and brush the beaten egg onto the pastry to give it a nice golden glaze when baked.

It is now ready to bake, but first; leave it in the fridge for half an hour to rest and cool completely.

Step 8: Bake the dish

After half an hour place the baking tray in the centre of an oven pre-heated to 250ºC and bake it for 35 minutes.

TIP: Cooking an extra 5 minutes more will make the beef medium and 5 minutes less will leave the beef rare.

Step 9: Carve and serve

This recipe will cook the meat to medium rare. Let it rest for 10 minutes after you take it out of the oven before you cut it. Carve the Beef Wellington into slices 10cms thick and serve 2 slices per person.

Details

Category: Northern European (British and French)

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This recipe teaches you how to cook the meat to your desired taste and gives you the perfect start to a wholesome meal.

You will need

• 2 kg beef sirloin
• 4 tsp wholegrain mustard
• 2 tsp olive oil
• salt
• fresh black pepper
• A bunch of chopped fresh rosemary
• 1 sturdy roasting tin and rack
• 1 medium sized bowl
• 1 good carving knife
• 1 meat thermometer

Serves: 6 people

Preparation Time: 2 hours

Cooking Time: 1 hour

Step 1: Preheat the oven

Before cooking this dish, you will need to preheat the oven to 245ºC or gas mark 9.

Step 2: Prepare the meat

Clean any fat or sinew. Then, leave the beef to reach room temperature for at least two hours prior to cooking.

Mix the mustard, olive oil, and herbs in a bowl. Then smear it all over the surface of the meat until evenly covered.

Season the beef with salt and freshly ground black pepper.

Step 3: Place the beef in the oven

Place the roasting tin in the middle of the oven and leave it for 15 minutes. Make sure the meat is above the tray, so the juices collect in the tray underneath.

Step 4: Test to see if your beef is ready

For a rare roast, after 15 mins take the temperature of the meat. It should be around 54ºC.

For medium rare take the temperature after 20 mins, it should be around 60ºC.

For medium , wait 30 mins and test for 65ºC.

For well done, 40 mins and 75ºC.

Step 5: Let the meat sit

Take the beef out and let it sit at room temperature for 15 minutes on the rack. Don't worry, it won't cool down during this time! This is to allow the juices to seep back into the meat and make it that bit more succulent.

Step 6: Carve and serve the roast beef

The time has arrived to carve and serve. Remember to use a good, sharp carving knife to cut the meat properly.

Step 7: Complete your roast dinner

To complete your traditional roast, we suggest you add the following: Yorkshire pudding is a typical companion to roast beef; roast potatoes; a variety of vegetables such as steamed carrots, roast parsnips or whichever take your fancy, and of course, gravy.

TIP: A good tip before you even start cooking is to buy the meat from a reliable halaal butcher. A good cut is the key to a successful roast beef. Choose beef sirloin or round. It's important that the round is rolled properly to avoid having any unwanted fat or gristle.

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Category: Northern European (British and French)

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English Pancakes recipe. This simple recipe for pancakes is perfect for breakfast or dessert. Make our English Pancakes recipe today.

Step 1: You will need:

• 180 g flour
• 2 eggs
• a pinch of salt
• 1 tbsp sugar
• 200 ml milk
• 75 ml water
• 30 g melted butter
• some extra butter, for frying
• some caster sugar
• 1 lemon, halved
• 1 bowl
• 1 whisk
• 1 frying pan
• 1 serving plate
• 1 spoon
• 1 ladle
• 1 sieve

Serves: 4

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Step 2: Mix the batter

Begin by sieving the flour into a bowl. This will help to make the pancakes light as air. Now add the salt, sugar, eggs, milk, water and butter and whisk well into a smooth batter.

Step 3: Cook the pancakes

Place the frying pan over a medium to high heat and allow it to warm through. When hot, add a little of the melted butter, and then three quarters of a ladle of the batter. Move the mixture around so that the batter spreads evenly over the pan. Let it brown underneath for about 30 seconds and give it a little shake to release it from the bottom. It's very important that it doesn't stick to the pan. Also the top should look almost set.

Step 4: Toss the pancakes

Flip the pancake over. Don't worry if you can't do it the first time.Practise makes perfect! And you can always use a spatula! Cook it for a few seconds more and remove. Place the pancake flat on the serving plate. Repeat exactly the same process with the rest of the batter.

TOP TIP: Flip the wrist so that the pan moves in an upward arc which causes the pancake to slide up and out of the pan. A direct lift leaves a partial vacuum under the pancake which tends to keep it in the pan. The movement in the arc supplies the torque to flip the pancake.

Step 5: Garnish and serve

Place the pancakes flat on a plate. Squeeze a little lemon and sprinkle a little sugar over each one before folding in half and then half again to make a fan shape, or you can simply roll them up! Put them on a serving plate, sprinkle over more lemon and scatter over a little more sugar and serve.

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Category: Northern European (British and French)

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Roast Potatoes Recipe. A perfect accompaniment to meat, fish or vegetarian dishes. What is Sunday lunch like without Roast Potatoes. Devour our Roast Potatoes recipe.

You will need

• 8 large floury potatoes
• 100 ml vegetable or olive oil
• salt and pepper
• 1 large saucepan
• 1 large roasting tin
• 1 peeler
• 1 fork

Serves: 6 people

Preparation Time: 5 minutes

Cooking Time: 1 hour 15 minutes

Step 1: Prepare the potatoes

First, peel the potatoes. It's best to use a proper peeler as you will save a lot of the vegetable in comparison to using a knife.

Step 2:

Once you have peeled all of the potatoes cut them into egg-sized pieces.

Step 3: Boil the potatoes

Gently, bring them to the boil and let them cook for about 8 minutes. Don't leave them to cook entirely.

Step 4: Drain the water

Using the lid of the saucepan to stop the potatoes from falling out, drain the water away and let the potatoes cool completely.

Step 5: Prepare the roasting tin

Meanwhile, pour enough oil into the roasting tin so that the bottom is covered and place it onto a high tray in the oven to heat thoroughly.

Step 6: Heat the oven

Set the oven to 250ºC or gas mark 7 and begin to heat the oil.

Step 7: Scratch the potatoes

Once cooled, scratch the surface of the potatoes with a fork.

Step 8: Add the potatoes

When you see that the oil is sizzling hot, place the potatoes into the roasting tin. Turn them over in the oil to make sure they are covered before cooking.

Step 9: Leave the potatoes to cook

Allow the potatoes to cook for 50-60 minutes. About halfway through the time, turn them over to make sure all sides get a crispy finish.

Step 10: Check the potatoes

After the time is up, take a look to see what colour the potatoes are. They should end up a golden-brown, be crispy on the outside and soft on the inside.

Step 11: Drain well and serve up

Remove the roast potatoes from the tin making sure that they don't carry too much oil and you're ready to serve up. Add salt and pepper to taste, and enjoy!

Details

Category: Northern European (British and French)

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A very tasty accompaniment for soups or pasta dishes. All those garlic-lovers out there will find it impossible to resist! Experience our Garlic bread recipe.

Step 1: You will need….

• 1 baguette
• 5 cloves of garlic
• 200 g butter
• 3 tbsp parsley, chopped
• salt and pepper
• 1 bowl
• 1 garlic crusher
• 1 knife
• 1 bread knife
• aluminium foil
• 1 chopping board
• 1 spoon

Serves: 2

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Oven Temperature: 175° c - 350° f

Step 2: Preheat the oven

Set the temperature of the oven to 175ºC (325ºF/ gas mark 3.5).

Step 3: Make the garlic butter

Spoon the butter into a small bowl. Place some of the garlic cloves into the crusher, squeeze the handle tightly down and scrape off the crushed garlic into the bowl. Continue this process until all the garlic has been crushed. Next, pour in the parsley, season with salt and pepper and stir well.

Step 4: Slice and fill

Place the baguette onto the chopping board and cut across diagonally, into 2-3 cm slices, without cutting completely through the bread. Create a gap between the slices, add a dollop of the garlic butter, and smooth it down. Finally spread any remaining butter over the top of the baguette.

Step 5: Wrap in foil

Unroll the aluminium foil and tear off a large enough piece to wrap the baguette. Place the garlic bread into the centre of the foil and wrap it up making sure that you seal the ends well.

Step 6: Bake

Place the baguette into the centre of the oven and cook for ten minutes. Turn it over, cook for a further 10 minutes and remove it from the oven.

Step 7: Serve

Once cooked, unwrap the baguette, cut through into slices and serve.

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Category: Northern European (British and French)

Hits: 21237

Cheese Omelette recipe. Omelettes are one of the most popular breakfast meals but making the perfect one can be a challenge, especially when it comes to getting it out of the pan. Learn today how to make a perfect cheese omelette.

Step 1: You will need:

• 2 eggs, beaten
• 50 g mixed cheese, grated
• 4 tbsp clarified butter
• salt and pepper
• parsley , for garnish
• 1 non-stick frying pan
• 1 spatula
• 1 brush

Serves: 1

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Step 2: Prepare the pan

Place a pan over a medium heat. Allow it to slightly warm through and brush the bottom with some of the melted butter.

Step 3: Cook the omelette

Pour the beaten eggs into the pan and gently stir continuously until they begin to set. Angle the pan so that the raw eggs run to the side and cook. Add the cheese into the middle of the omelette, in a line then gently fold it up in three rolls. Take the pan off the heat and slide the omelette onto a serving plate, the open side first.

Step 4: Garnish and serve

Just garnish with and little parsley! And serve it immediately. The melted cheese should ooze from the centre of the omelette when you make the first cut! We hope you enjoy our cheese omelette.

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Category: Northern European (British and French)

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Ingredients

• 50g/2oz dripping
• 2 large onions, finely chopped
• 2 tbsp olive oil
• 900g/2lb minced lamb
• 2 tbsp plain flour
• 4 bay leaves
• 4 sprigs fresh thyme
• 2 tsp anchovy essence
• 2 small tins chopped tomatoes
• 4 tsp Worcestershire sauce
• 450ml/16fl oz chicken, beef or lamb stock
• Salt and freshly ground black pepper

For the mash

• 700g/1½lb potatoes
• 55ml/2fl oz milk
• 75g/3oz butter
• 1 free-range egg yolk

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.

2. In a large non-stick casserole dish heat the dripping. Add the onion and cook for five minutes.

3. Meanwhile, in a large frying pan, heat a little olive oil and fry the mince, stirring, until browned all over. While the meat is frying, break up any lumps with the back of the spoon.

4. Stir the onions and add the flour (this helps to thicken the juices) and stir. Mix well and add the bay leaves, thyme and the anchovy essence and stir.

5. To the onion mix add the chopped tomatoes, stock (keep a little aside, for putting into the mince pan to de-glaze the pan) and Worcestershire sauce.

6. Add the cooked mince and then pour the stock mixture into empty mince pan, scraping off any bits of mince left in the pan. Pour the remaining stock into the pan containing the sauce mixture.

7. Bring the mixture to the boil, adding a pinch of salt and freshly ground black pepper and let it simmer for about 45 minutes.

8. For the mash, boil the potatoes, then drain them in a sieve and place into a clean bowl. Add the milk, butter and egg yolk, and mash together. Season with salt and freshly ground black pepper.

9. Pour the meat into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula.

10. Put the dish into the oven and cook until the surface is bubbling and golden-brown.

Details

Category: Chinese, Japanese, Thai and Malaysian

Hits: 21197

Chicken teriyaki is one of the most popular Japanese dishes today.

You will need:

• 230 g chicken breast
• ¼ medium bunch of broccoli
• ¼ large carrot
• 90 ml mirin
• 60 ml soy sauce
• 60 ml sake
• white pepper
• salt
• 85 g flour
• 1 skillet
• 1 sauce pan

Step 1: Prepare The Vegetables

First we start by cutting the broccoli and the carrots. Presentation of Japanese food depends a lot on cutting techniques, so take care when you cut them. Experts like Chef Matsuda may alternate knife angles or roll the vegetable as he cuts.

Step 2: Season The Chicken

Sprinkle a little white pepper and salt on both sides of the chicken breast. Now coat the chicken with a bit of flour.

Step 3: Make The Sauce

To make the teriyaki sauce, mix 2 oz of soy sauce with 3 oz of mirin, or a ratio of 4 parts soy sauce to 6 parts mirin.

Step 4: Boil The Vegetables

Place the cut broccoli and carrots in a pot of boiling water to cook. The broccoli will cook faster than the carrots, so remove the broccoli after a few minutes and let the carrots cook a little longer.

Step 5: Make The Garlic Oil

Place a few pieces of unwrapped garlic on a skillet with a generous amount of vegetable oil on low heat so it will not burning. Stir occasionally and cook for a few minutes and then remove.

Step 6: Cook The Chicken

Pan fry the chicken in the skillet for about 4-5 minutes on medium heat and then flip and cook the other side of the chicken breast for another 2 minutes. When fully cooked, pour in about 2 oz of sake into the skillet to flash or flambé the chicken.

Step 7: Reduce The Sauce

Now add in the teriyaki sauce and cook to reduce the sauce until it is thick and hearty.

Step 8: Prepare To Serve

Delicately cut the chicken breast. Place the broccoli and carrots on the plate, followed by the cut chicken breast. Now douse the teriyaki sauce over the chicken. Time to eat. Enjoy.

Details

Category: Chinese, Japanese, Thai and Malaysian

Hits: 22356

So you want to prepare your own sushi but don't know where to start? Well, you've come to the right place. Appreciate our Sushi Rice recipe.

Step 1: You will need:

• 3 cups (750ml) sushi rice
• 3 1?3 cups (830ml) water
• ½ cups (120ml) rice vinegar
• ¼ cups (60ml) sugar
• ½ tsp salt
• 1 tbsp dashi- concentrated or powdered fish stock
• 1 small saucepan
• 1 large saucepan with a lid
• 1 spoon
• 1 large flat bottomed bowl, preferably wooden
• 1 flat spatula, plastic or wood
• 1 fan
• 1 large glass bowl

Step 2: Rinse the rice

Put the three cups of rice in a large bowl. Lightly rinse by adding enough cold water to half fill the bowl and swill it around with the rice. Pour the water off. Scrunch the rice about in the bowl with your hand. Then rinse, swill and drain again and repeat the scrunching action. Keep following this pattern until the water is almost clear - this could take 3 or 4 attempts. Transfer the rinsed rice into a large saucepan. Pour in 3 and a third cups of water and leave it to soak for at least 30 minutes. As it soaks, the rice will become whiter, and the water will appear clearer.

Step 3: Prepare the sushi vinegar

Put half a cup of rice vinegar, quarter of a cup of sugar, a pinch of salt and a teaspoon of powdered Dashi into the small saucepan.

Heat gently and stir to ensure that the sugar and salt dissolve. Don't let the mixture boil as this will impair the flavour, only heat long enough to completely dissolve all the ingredients. Then turn off the heat, and leave it to cool while you prepare the rice.

Step 4: Cook the rice

Put the pan on the hob with the lid securely on top, and turn the heat to high.

Avoid lifting the lid at all times through out the cooking process as this will allow the steam to escape.

When the rice begins to boil reduce the heat and leave to simmer for fifteen minutes.

After the fifteen minutes are up, turn off the heat and leave the rice to stand for another 15 minutes.

Step 5: Stir in the sushi vinegar

Transfer the rice into a large wooden bowl.

Pour over the sushi vinegar. Use the spatula in a cutting motion to fold the mixture into the rice. While you are folding use your other hand to fan the rice. Keep fanning and folding until the rice has reached room temperature. This could take up to 10 minutes.

Step 6: Ready to serve

It's best to use the rice immediately. It should be shiny and sticky, with each grain separated and not mashed together. It should be used at room temperature. If you don't need it straight away, cover the bowl with a damp cloth. This will prevent it from becoming too hard.

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Details

Category: Chinese, Japanese, Thai and Malaysian

Hits: 20538

Thai Chicken with Coconut and Basil Recipe. Treat yourself to a taste of the orient with a creamy Thai chicken curry. This dish is perfect all year with rice, noodles or vegetables.

You will need:

• 4 chicken breasts
• 2 tbsp oil
• 1 medium onion, finely chopped
• 1 garlic, minced
• 2 red chillies, finely chopped
• 1 cups (250ml) fresh basil leaves, chopped
• 2 tbsp fish sauce
• 1 tbsp fresh coriander, chopped
• 1 ½ tsp brown sugar
• 250 ml coconut cream
• 1 lime sliced for garnish
• 1 sharp knife
• 1 cutting board
• 1 wok or large frying pan
• 1 wooden spoon

Step 1: Prepare the ingredients

Cut the chicken breasts into 1 cm strips and set aside on the tray

Step 2: Begin cooking

The cooking method for this recipe is stir frying, which is a quick way of retaining all the flavours of fresh ingredients using little oil. Begin by heating the oil in a wok or pan and stir fry the onions, garlic and chilli for a couple of minutes until the onion is translucent.

Step 3: Add the chicken

Add the chicken strips and stir fry for 4 minutes until the chicken is cooked.

Step 4: Put in the remaining ingredients

Add the coriander, basil leaves, fish sauce and brown sugar to the mixture and fry for another minute.

Step 5: Finish off the dish

Finally, pour in the coconut cream and stir for 5 mins until the sauce has reduced.

Step 6: Garnish the meal

Step 7: Serving Suggestions

This versatile dish goes perfectly with noodles, rice or steamed fresh vegetables.

Serves: 4 people

Preparation Time: 40 minutes

Cooking Time: 50 minutes

This dish can be served straight from the wok. To add colour, garnish it with a slice of lime.

Details

Category: Chinese, Japanese, Thai and Malaysian

Hits: 21343

Thai Chicken Noodle Soup Recipe. This delicious and easy-to-make soup is great as a light meal or an appetizer. Brings the oriental out in you.

Step 1: You will need

• 750 ml chicken stock or broth
• 1 ½ chicken breasts, cubed
• ½ tsp turmeric
• 4 tbsp fish sauce
• 2 cloves of garlic, minced
• 1 small chilli, chopped
• 1 tsp brown sugar
• 160 ml coconut milk
• 2 tbsp lime juice
• 100 g bean sprouts
• 1 spring onion, sliced
• a few coriander sprigs
• 2 tbsp chopped peanuts
• 150 g rice noodles, soaked in water
• 2 tbsp sesame oil
• salt and white pepper
• 1 saucepan
• 1 wooden spoon
• 1 ladle

Step 2: Make the soup

Pour the chicken stock into a large pan over a medium-high heat. Add the coconut milk, chopped garlic, turmeric, brown sugar, fish sauce, chopped chilli and sesame oil. Season with a little salt and white pepper. Mix well and bring it to a simmer.

Step 3: Add the chicken

Once the soup begins to simmer, add the chicken pieces. Stir and bring back to a simmer. Cook for 5 minutes.

Step 4: Add the noodles

After roughly 5 minutes add the noodles (drained), stir and cook for a couple of minutes.

Finally add the spring onions and stir again.

Step 5: Serve

Just before serving pour in the lime juice. Ladle some of the noodles into a soup bowl and cover with the soup. To garnish, sprinkle some fresh bean sprouts, chopped coriander and chopped peanuts over the top of the soup.

Serves: 4

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Details

Category: Chinese, Japanese, Thai and Malaysian

Hits: 20582

Thai Green Chicken Curry Recipe. One of Thailand's most renowned dishes, this spicy and colourful curry looks wonderful on the plate and goes perfectly with white rice.

Step 1: You will need…

• 4 chicken thigh fillets, boneless, skinless and cut into bits
• 200 g green beans, halved
• 1 tbsp oil
• 250 ml coconut milk
• 120 ml water
• 6 kaffir lime leaves, available from oriental food stores
• 1 bunch of chopped spring onions, for garnish
• ½ tsp coriander seeds
• 1 tsp shrimp paste
• ½ tsp ground cumin
• 3 small fresh chillies
• 3 green shallots, finely chopped
• 2 cm of galangal, chopped
• 2 cloves of garlic, minced
• 1 stem of fresh lemon grass, chopped
• 1 handful of fresh coriander
• 2 kaffir lime leaves, chopped
• 2 tbsp oil
• 1 tbsp fish sauce
• 1 sharp knife
• 1 cutting board
• 1 blender
• 1 spatula
• 1 small frying pan
• 1 piece of aluminium foil
• 1 wok or large, deep frying pan
• 1 large stirring spoon

Step 2: Make the curry paste in 3 steps

For the first step of making the curry paste, roast the coriander and cumin seeds without any oil in the frying pan for 2 minutes, shaking the pan constantly. Secondly, wrap the shrimp paste in a little foil and cook under a hot grill for 2 minutes, turning the package over twice. Thirdly, mix the roasted spices with the shrimp paste for 5 seconds in the blender. Add all the remaining spices in the Curry Paste list together with the oil: green chillies, shallots, galangal, garlic, lemon grass, coriander leaves, lime leaves and blend for a few seconds, till the mixture forms a smooth paste.

Step 3: Cook the spices

Next, heat the oil in the wok on medium heat, add the curry paste and cook for a minute, stirring constantly, till it becomes fragrant.

Step 4: Finish the curry sauce

To complete the curry sauce, add the coconut milk and water to the wok and bring gently to a boil. For a thicker curry sauce, you can use half coconut cream and half coconut milk.

Step 5: Cook the chicken

Now, add the chicken pieces as well as the beans and lime leaves to the sauce and mix well. Leaving the wok uncovered, simmer for about 15 minutes, until the chicken is cooked. Add the fish sauce and stir till thoroughly blended.

Step 6: Garnish the meal

Finally, place the curry in a serving bowl and garnish with the spring onions.

Step 7: Serving suggestions

The dish can be served with a bowl of white rice and pickled cucumber.

Serves: 4

Preparation Time: 6 minutes

Cooking Time: 20 minutes

Details

Category: Chinese, Japanese, Thai and Malaysian

Hits: 19799

Chicken wings as you have never had them before!

Step 1: You will need

• 3 chicken wings, each chopped into 2 pieces
• 2 tbsp satay mix (click here for recipe)
• 1 tsp caster sugar
• 2 tbsp vegetable oil
• 1 pinch of ground white pepper
• 1 pinch of salt
• 2 tbsp plain unbleached flour
• 1 tbsp corn flour
• 2 tbsp rice flour
• 1 tbsp baking powder
• 1 tbsp tempura flour
• 100 ml sparkling water
• vegetable oil , for frying
• 2 forks
• 1 bowl
• 1 serving plate
• 1 deep frying pan

Preparation Time: 25 minutes

Cooking Time: 6 minutes

Step 2: Mix the batter

Into a large bowl put 2 tablespoons of satay mix, 2 tablespoons of vegetable oil, a generous pinch of ground white pepper, a generous pinch of salt a teaspoon of caster sugar, 2 tablespoons of plain flour, 1 tablespoon of corn flour, 2 tablespoons of rice flour, 1 tablespoon of baking powder, and 1 tablespoon of tempura flour. Mix well.

Create a well in the middle of the dry ingredients and pour in a little of the chilled sparkling water. Stir it in. It's important that the water is chilled as it creates a lighter batter. Continue mixing the water in a little at a time.

Coat the liquid around the edge of the bowl, this will allow you to see the consistency clearly. Don't mix it to a completely smooth consistency; this batter is characteristically a bit lumpy.

Step 3: The Chicken

Spoon the 6 chicken pieces into the spicy batter. Mix well to ensure that each piece is coated.

Step 4: Fry

Fill a third of the pan with vegetable oil and place it over a low heat. It may take up to 20 minutes to reach the right temperature. Don't be tempted to turn the heat up as warming the oil too quickly can lead to it igniting.

To test if the oil is hot enough drop in a little of the batter. If the batter floats on the surface with the oil bubbling around it you are ready to go.

Alternatively, use a thermometer. Hold it over the pan to read the temperature. Wait until it reads about 190 degrees Celsius, or 374 Fahrenheit.

Grip a piece of chicken between two forks and carefully place in the hot oil. Add each piece one at a time.

Be sure not to crowd the pan. It's important that each chicken piece has room, so cook larger quantities of chicken in batches. Give the pan a little shake if the pieces have stuck to the bottom, they will soon free up and float to the top.

After about 2 minutes turn the chicken. Move the pieces about a little to ensure they cook evenly. When the batter has turned a golden brown, after about 4 to 5 minutes, the chicken is cooked. Carefully remove one at a time and place on some kitchen towel to soak up the excess oil.

Step 5: Serve

You could serve the chicken wings on a banana leaf to add some colour, but any serving plate will do. Chicken wings make a great starter, served while they are still hot with some sweet chilli sauce.

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Category: Chinese, Japanese, Thai and Malaysian

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Malaysian food at its best. Follow our quick, slick guide to making your own chicken Satay - do it this way and you can't go wrong. Enjoy our Satay recipe.

Step 1: You will need

• 2 medium chicken thighs
• 1 tsp ground white pepper
• 1 tsp garlic powder
• 1 tbsp ground turmeric
• 1 tbsp aniseed powder
• 1 tbsp ground cumin
• 1 tbsp paprika powder
• 1 tbsp ground coriander
• 2 tbsp vegetable oil
• 1 medium lime
• 6 6 inch wooden skewers
• 1 teaspoon
• 1 tablespoon
• 1 knife
• 1 bowl

Serves: 1

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Step 2: The Satay Mix

Into a bowl put a teaspoon of ground white pepper, a teaspoon of garlic powder, a tablespoon of aniseed powder, a tablespoon of ground cumin, a tablespoon of ground coriander, a tablespoon of paprika, and a tablespoon of ground turmeric. Stir thoroughly to create a dry satay mix. Transfer 2 tablespoons of the mix into another bowl, one tablespoon for each of our two chicken thighs.

Add 2 tablespoons of vegetable oil. Stir to create a paste.

Step 3: The Chicken

Remove the bones by running a sharp knife down either side. The top end will come away easily. Then cut around the bottom of the bone and remove the gristle. Trim and scrape off any excess fat. Tear the skin away as this will burn. Carefully cut from the middle into one side of the thigh and fold it open. Cut into the other side the same way to open it out. This will create a flat, evenly sized piece of chicken. Slice into pieces of about 5 centimetres.

Repeat with the second thigh. Run the knife alongside the bone and cut it out along with the gristle. Feel with your fingers to make sure all the bones are removed and then tear away the skin. Cut into both sides and open out. Slice into strips ready to be marinated.

Step 4: Marinate

Place the chicken strips into the bowl with the marinade. Mix well. The consistency of the marinade should evenly coat the chicken, lift the strips up to make sure this is the case. As it is a strong sauce the chicken is ready to cook immediately.

Step 5: Get Skewering

TOP TIP

Soak the skewers in cold water for a few seconds, this will prevent them from burning when cooking.

Take a skewer and thread on a chicken piece. Try to ensure that the skewer doesn't show through either side. Push it down but leave room at the bottom for holding. Thread on a second, and then a third piece. Satay literally means 'Triple Stacked' so aim to thread 3 pieces on each skewer if you can.

Repeat with the next skewer, and then the next until you have run out of meat. You should have enough chicken to fill at least three skewers.

This can be a messy procedure so wash you hands well when finished.

Step 6: Grill

Place the skewers onto a grill or griddle pan that has been preheated to a high temperature and leave to cook. Occasionally press them down but not too hard though as this may squeeze the flavours out. If the meat sticks gently prise it loose.

After about 4 minutes, when the chicken is a golden brown, turn it, and leave the other side to brown for a further 4 to 5 minutes. To check the chicken is cooked through, cut into it. It should be white inside

When done transfer the satay to a serving plate.

Step 7: Serve

TOP TIP

Roll a lime back and forth under your hand. This will squeeze the insides making it juicier.

Cut a wedge from the lime and place it alongside the satay.

Satay is an informal dish in Malaysia and is often bought and eaten on the streets. It is especially good served with a peanut dipping sauce. Sprinkle chopped peanuts on top of the sauce as a finishing touch.

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Category: Chinese, Japanese, Thai and Malaysian

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This is a popular side dish at most Chinese restaurants. Allow us to show you how to make authentic tasting, wafer-thin Chinese Pancakes.

Step 1: You will need

• 300 g flour
• 1 tbsp sugar
• 240 ml boiling water
• 6 tbsp sesame oil
• some flour for dusting
• 1 wooden spoon
• 1 rolling pin
• 1 tea towel
• 1 fork
• 1 frying pan
• 1 tray
• 1 knife
• 1 brush
• 1 7cm biscuit butter

Serves: 4 to 6

Preparation Time: 5 minutes

Cooking Time: 50 minutes

Step 2: Begin the dough

Put the flour and the sugar into a bowl. Combine them together with your wooden spoon then add the boiling water. Mix together, until it forms a sticky dough. Next, generously sprinkle the dough with some flour. Then dust the work surface and spoon the dough into the flour. Begin to gently fold the dough. Then knead it for a few minutes. Don't be afraid to add more flour to the dough, if necessary, as it might still be too sticky. Continue to knead until the dough takes on a smooth, non sticky, elastic consistency. Finally, cover it with a clean tea towel and set it aside for 30 minutes, to rest.

Step 3: Roll the dough

Uncover the dough and cut it in half. Rub the rolling pin with flour and roll one half into a thin sheet of about 1/2 cm in thickness. Repeat exactly the same process with the other piece.

Step 4: Cut the pancakes

Take one sheet and cut it into circles using the biscuit cutter. Take off the excess pastry but do not discard. You can roll it again later. Now brush each circle with a little bit of oil. Place one disk on top of the other, with their oiled sides together, to create a pair and repeat exactly the same process with the other half of the dough. Cover with a towel to retain the moisture.

Step 5: Roll the pancakes

Re- flour the working surface. Take each pair and using your rolling pin, roll them out to make them paper thin. Repeat until all of the pairs are rolled flat. Then cover again to retain the moisture.

Step 6: Fry the pancakes

Place the frying pan onto a medium-high heat and allow it to get very hot. Do not add any oil. When the pan is hot enough, add a pancake. Let it cook for about 1.5 minutes, until it begins to look char-grilled and slightly inflated. Then turn it over and cook other side. Remove it from the pan and separate it into two pancakes. This way of cooking, gives one slightly charred side, and a moist side. It also gives the pancakes more flavour and the dough is more elastic. Repeat with the rest of the pancakes. Once removed, keep them covered with a tea towel so they do not dry out.

Step 7: Serve or store

Your authentic Chinese pancakes are now ready. They can be eaten immediately, or they can be frozen. To reheat them, just steam them a bit!

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Category: Chinese, Japanese, Thai and Malaysian

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Sir-Fried Vegetables recipe. Simple but tasty and nutritious. An easy way of introducing a hearty vegetable dish into your cooking.

Step 1: You will need …

• 1 small red pepper, sliced
• 1 small green pepper sliced
• 1 small yellow pepper sliced
• 1 red onion, sliced
• 3 carrots, cut into matchsticks
• 100 g small florets of broccoli
• 100 g celery, sliced
• 100 g cabbage, shredded
• 200 g green beans, diagonally sliced
• 2 tbsp chopped ginger
• 5 tbsp vegetable oil
• salt and pepper
• 3 garlic cloves, sliced
• tongs
• 1 large frying pan or wok

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 5 minutes

Step 2: Heat pan and oil

Place the frying pan or wok on a very high heat. When very hot add the oil and heat it up.

Step 3: Fry the ingredients

When the oil is almost smoking, add the onions and carrots. Stir well and allow them to sweat for a minute. Add the ginger and garlic and cook for a further minute. Next add the green beans, broccoli, celery, green pepper, red pepper and yellow pepper. Cook for two minutes, stirring occasionally. Finally add the cabbage, season with salt and pepper and give it a final stir. Leave to cook for two minutes more before removing from the heat.

Step 4: Serve

Serve immediately whilst hot as an attractive side dish or a vegetarian main course.

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Category: Chinese, Japanese, Thai and Malaysian

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Sweet and sour chicken is a delicious and wildly popular dish found in most Chinese restaurants.

You will need

• ½ kg chicken breast
• ¼ cups (60ml) corn starch
• 1 green pepper
• 4 pineapple slices
• 1 medium onion

Sauce:

• 3 tbsp vinegar
• 4 tbsp sugar
• 4 tbsp ketchup
• 5 tbsp water
• 2 tsp corn starch
• ½ tsp sesame oil
• 2- 4 cups corn oil, for frying
• large wok or skillet
• large chef knife
• strainer

Step 1: Prepare The Chicken

Start by slicing the chicken into one inch cubes and placing the cubes into a clean bowl. Now add a half cup (64 g) of corn starch into the bowl and thoroughly coat the chicken cubes. The corn starch acts as a sealing agent, keeping the chicken moist on the inside during the frying.

Step 2: Oil Blanch The Chicken

Now oil blanch the chicken cubes, which essentially means deep-frying for a very brief time. Place the chicken cubes in a few inches of pre-heated vegetable oil in a wok or large skillet. The oil should be between 325o - 350o (163o- 177o C). You will know when the oil is hot enough when you start to see smoke or little squiggly lines in the oil.

Take care not to overcrowd the chicken when placing in the wok. Oil blanching is intended only to seal in the chicken's moisture, not to fully cook the chicken. So when finished, the chicken is still raw inside. You will know when the chicken is done when it turns a golden brown, which will take between 30 and 60 seconds. Upon removing from the oil, drain the chicken on a paper towel and repeat the process with the remaining chicken.

Step 3: Prepare The Vegetables

Take your green peppers and seed it by either using your knife to cut out the stem or by placing three fingers on the stem and pushing down hard. In either method, you want to remove the pepper's stem and seeds. Also, remove the white ribs of the green peppers as they have a bitter flavor. Cut the green peppers into one inch cubes. Now dice the pineapple and a small to medium sized onion into similar sized cubes.

Step 4: Stir Fry

After first pre-heating your wok until it starts to smoke, add about a tablespoon of vegetable oil around the sides of the wok. When the oil is hot, add the cut onions, green peppers, and pineapple to the wok. Next, pour in your sauce ingredients starting with your vinegar, sugar, ketchup and the sesame oil. Stir all this around for at least a minute then add the oil-blanched chicken to the mix and let cook for a couple of minutes to thoroughly cook, stirring occasionally.

Step 5: Thicken The Sauce

Mix together five tablespoons of water and two tablespoons of corn starch in a small bowl with your finger. Now add this slurry to the ingredients cooking in the wok, stirring constantly so that this slurry mixture will not clump. The slurry will thicken the sauce.

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Category: Chinese, Japanese, Thai and Malaysian

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Crispy Vegetable Spring Rolls recipe. This quick recipe for spring rolls will show you how to make this authentic Asian appetiser at home. You'll no longer have to worry about them getting soggy while being delivered!

Step 1: You will need:

• 10 spring roll wrappers
• ½ red pepper, thinly sliced
• 1 carrot, grated
• 6 bamboo shoots, thinly sliced
• some bean sprouts
• ¼ white cabbage, shredded
• some rice noodles, soaked in water
• 1 tbsp oyster sauce (please check if Halaal.)
• 1 tsp soy sauce
• 1 tsp sugar
• some salt and pepper
• 1 ltr vegetable oil
• 1 egg, beaten
• 1 wok
• 1 wooden spoon
• 1 bowl
• 1 spoon
• 1 brush
• 1 tea towel
• 1 saucepan
• 1 slotted spoon
• 1 tray lined with paper towel
• tongs

Serves: 4 to 6

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Step 2: Prepare the vegetables

Begin by heating the wok. When hot, add some oil, the red peppers, carrots, bamboo shoots, cabbage and bean sprouts. Cook until the vegetables have slightly softened and their tastes have had a chance to intermingle.

Step 3: Finish the filling

Add the noodles, oyster sauce, soy sauce, sugar, salt and pepper. Mix well, take it off the heat and place into a bowl to let it cool.

Step 4: Preheat the frying oil

Place the pan with the oil for frying over a medium-high heat.

Step 5: Make the spring rolls

Place the spring roll wrapper in front of you, with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with the beaten egg. Next, add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling.

Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.

Step 6: Fry the egg roll

Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on the towelled tray to let them drain.

Step 7: Serve

Serve your crispy spring rolls as you would any appetiser. They go wonderfully with a sweet and sour sauce and many other types of dip.

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Category: Chinese, Japanese, Thai and Malaysian

Hits: 22426

Details

Category: Chinese, Japanese, Thai and Malaysian

Hits: 23458

Details

Category: Chinese, Japanese, Thai and Malaysian

Hits: 20689

Egg Fried Rice Recipe. A quick and easy meal, this recipe for Egg Fried Rice tastes just like they make it in your corner Chinese Take-Away but at a fraction of the cost!

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Category: Chinese, Japanese, Thai and Malaysian

Hits: 21304

Ingredients

• 2 lbs boneless chicken
• 2 tsp Salt
• 1 tsp chili powder
• 2 Green Bell peppers
• 3 Medium Onions
• 6 Small green chilies
• 1 lbs canned whole/diced tomatoes1/2 Cup Ketchup, 3 tbs Soy Sauce, 3 tbs Oil.

Instructions

Cut the chicken into cubes and fry it in oil on low-medium heat until the chicken is white. (15 minutes)

Dice the tomatoes if you're using whole ones. Add this to the chicken.

Deseed the bell peppers and cut them into 1 inch chunks.

Cut the onions into chunks and add these in as well.

Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft.

Serve with boiled rice.

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Category: Chinese, Japanese, Thai and Malaysian

Hits: 21316

Egg Noodles With Chicken Cubes

Ingredients

• 175 grams egg noodles
• 1 large onion, peeled and thinly sliced
• 225 grams chicken breast fillets
• 225 grams Chinese leaves
• 2 tablespoons , oil
• 2 tablespoons sesame oil
• 1 teaspoon chili powder
• 175 grams bean sprouts
• 225 grams prawns
• 1 clove garlic (crushed)
• 2 tablespoons soy sauce
• 2 tablespoons white grape juice
• salt and pepper to taste

Instructions

1. Cook the noodles in boiling water according to packet directions until just tender. Drain well and rinse under cold running water to stop them cooking further.

2. Meanwhile, thinly slice the onions and chicken; shred the Chinese leaves into fine pieces.

3. Heat the oil and sesame oil in a large wok or frying pan. Add the onions and chicken with the chilli powder and stir-fry over high hear for 3-4 minutes until almost tender.

4. Mix in the bean sprouts, Chinese leaves, prawns, garlic and pepper to taste. Stir over a high heat for about 2 minutes.

5. Add the noodles, soy sauce and grape juice. Cook, stirring, until thoroughly hot. Adjust the seasoning and server Immediately.

• This recipe serves 6 people.
• Preparation Time: 15 minutes.
• Cooking Time: 30 minutes.
• Serving Options :Serve Hot

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Category: Mediterranean (Greek, Italian, Spanish)

Hits: 26819

An old classic and one that everybody loves. Our version of the margarita is authentic and very, very tasty. Sample our Pizza Margarita recipe.

Step 1: You will need

• 1 recipe pizza dough or bought in shop
• 1/2 a recipe of tomato pizza sauce
• 3 tomatoes, sliced
• 2 mozzerella balls, sliced or a packet of grated mozzerella
• 12 basil leaves
• a handful flour for dusting
• some of olive oil
• salt and pepper
• 1 rolling pin
• 1 circular baking tray
• 1 spoon

Oven Temperature: 225° c - 440° f

Step 2: Preheat the oven

Set the temperature at 225ºC or gas mark 7.

Step 3: Roll out the dough

Sprinkle some flour onto your work surface and place the dough in the middle of the flour. Sprinkle some more flour over the dough and the rolling pin.

Roll the dough evenly, on both sides. Now take the circular baking tray and dust it with flour. Using the heel of your hand push the dough outwards, to create a base.

Step 4: Make a pizza

Spoon some tomato sauce over the rolled dough. Now while alternating, place a slice of mozzarella and a slice of tomato around the edges of the pizza base, working inwards. Scatter with a few whole basil leaves and drizzle over some olive oil.

Step 5: Bake

Place the pizza in the middle of the oven and bake for 15-20 minutes.

Step 6: Serve

Just before serving, drizzle over a little olive oil. You may need to use a spatula to take the pizza off the baking tray. Slice it diagonally into large pieces and serve.

Serves: 2

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Details

Category: Mediterranean (Greek, Italian, Spanish)

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A cheesy pasta dish ideal for the kids! Did you know that Macaroni Cheese dates back to the 1800s, but it is still one of the tastiest today.

Step 1: You will need

• 500 g cooked macaroni
• 40 g butter
• 500 ml milk
• 35 g flour
• 100 g grated cheddar and 60g cut into large chunks
• 70 g parmesan grated
• ½ onion
• 2 cloves of garlic
• a few thyme sprigs
• pinch cayenne
• pinch nutmeg
• salt and pepper
• 1 baking dish
• 1 wooden spoon
• 2 sauce pans
• 1 whisk
• 1 sieve
• 1 spoon
• 1 bowl

Step 2: Preheat the oven

Preheat the oven to 220 degrees centigrade or gas mark 7.

Step 3: Warm the milk

Place a saucepan under a medium heat and add the milk, half an onion, thyme, garlic and allow to warm through and steep for a few minutes.

Step 4: Make the sauce

Place a second saucepan under the same heat and add the butter. And slowly melt it stirring with your wooden spoon to help it along.

When the butter has totally melted add the flour and stir in and then strain the milk into the pan and using your whisk combine it all together. Then season with a pinch of nutmeg, a pinch of cayenne, salt then pepper.

And keep whisking until it begins to thicken. When you have a lovely thick texture take it off the heat.

Step 5: Add the cheese

Add the grated cheddar cheese into the sauce and whisk it in until it has melted. Add the parmesan cheese and whisk it in well.

Step 6: Mix the pasta and cheese sauce

Place the cooked pasta into a large bowl and pour over the cheese sauce and using your spoon combine it all together. Add the cubed cheese and stir in.

Step 7: Transfer the pasta

Spoon the pasta and cheese sauce into a baking dish.

Step 8: Bake

Place the baking dish into the centre of the preheated oven and bake for roughly 20 minutes and when brown and bubbly remove from the oven.

Step 9: Serve

And that's how to you make the perfect Macaroni Cheese.

Serves: 2

Preparation Time: 25 minutes

Cooking Time: 30 minutes

Details

Category: Mediterranean (Greek, Italian, Spanish)

Hits: 24473

Ideal for pizza toppings or for pasta dishes, this classic tomato sauce is quick and easy to make and simply delicious. Relish our Basic Tomato Pizza Sauce recipe.

Step 1: You will need

• 2 tbsp butter
• 2 cloves garlic, crushed
• 400 g of tinned plum tomatoes
• 1 onion, finely chopped
• 1 tsp basil, chopped
• 1 tsp oregano
• 1 tbsp tomato puree
• 3 tbsp olive oil
• salt and pepper
• 1 saucepan
• 1 wooden spoon

Oven Temperature: 225° c - 440° f

Step 2: Fry the onions

Place the saucepan on a medium heat, add the olive oil and butter and allow it to melt. Now add the chopped onions and garlic and stir. Let it cook down for 3-4 minutes until the onions are soft and transparent.

Step 3: Add rest of ingredients

To the saucepan, add the tomatoes, oregano, basil and tomato puree. Season with a little salt and pepper and stir well. Bring the sauce to a boil and turn the heat down to a simmer. Allow it to cook for 20 minutes.

Step 4: Cool and use

For pizzas, allow the sauce to cool before using. If you're making it to accompany a pasta dish then it can be eaten straight away. This sauce can be stored in a container for a week in the fridge.

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Details

Category: Mediterranean (Greek, Italian, Spanish)

Hits: 25106

Basic Italian Tomato Sauce Recipe. Everyone should know how to make a basic pasta sauce and this one is ideal.

• 7 tbsp olive oil
• ½ red onion
• 2 medium garlic cloves
• 800 g canned chopped tomatoes
• 100 ml vegetable stock or water
• salt and freshly ground black pepper
• 1 knife
• 1 chopping board
• 1 wooden spoon
• 1 large frying pan

Serves: 4

Step 2: Onion

Put 7 tablespoons of olive oil into a pan over a low heat. While it is heating, slice the ends off the red onion, and peel the outer skins.

Add the onion to the pan. Fry for 7 minutes, stirring occasionally to ensure that the pieces cook evenly. Cooking the onions for this long gives the sauce its sweetness. When cooked the onions should be translucent and golden.

Step 3: Garlic

Peel the 2 garlic cloves and add them whole to the pan. Cook for about a minute, taking care not to burn the garlic. Add 2 generous pinches of freshly ground black pepper and 3 generous pinches of salt

Step 4: Tomatoes

Pour in 800 grams of chopped tomatoes and stir. Use the spoon to break tomatoes down a little. You will also find that they naturally break down as they cook. Turn the heat up until the sauce begins to simmer. Then leave the sauce to cook for roughly 20 minutes. If it starts to burn add some water or vegetable stock.

Step 5: Liquid

Add the remaining 100 millilitres of water or vegetable stock to the pan and gently stir for about 2 minutes. The sauce should be thick and not watery so allow it to reduce down. This will concentrate the flavours. Now leave the sauce to reduce for 10 minutes. If you feel it has reduced too far and is likely to burn add a little more water. Don't be afraid to taste a little and add more salt or pepper if you think it needs it.

Step 6: Serve

This sauce goes well with any type of pasta.

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Details

Category: Mediterranean (Greek, Italian, Spanish)

Hits: 26609

Forget wasting your money on takeaway pizza, this recipe is the key to the homemade variety which smells better, tastes better and is much more satisfying to eat.

Step 1: You will need

• 180 g plain white flour
• 1 tsp salt
• 1 tsp dried yeast
• ½ tsp caster sugar
• 1 tbsp olive oil
• 120 ml warm water
• polenta for dusting
• 2 bowls
• 1 spoon
• some cling film
• 1 rolling pin
• 1 measuring jug
• 1 sieve
• 1 circular baking tray

Preparation Time: 2 hours 20 minutes

Step 2: Sieve the flour

Place the sieve over a bowl, add the flour and gently shake it through.

Step 3: Make the dough

In the medium bowl, combine the salt, yeast and caster sugar. Make a hole in the centre, add the olive oil and warm water and mix in well. Give it a quick, final mix by hand to create a rough paste.

Step 4: Knead the dough

Remove the dough from the bowl and place onto the chopping board. Knead the dough for roughly 3-4 minutes, using the heel of your hand. Keep kneading until it has formed a smooth ball.

Step 5: Leave dough to rise

Transfer the dough into a large clean bowl, cover with some cling film, and leave it to rise for approximately two hours or until it has doubled in size.

Step 6: Roll the dough

Uncover the bowl and sprinkle the dough with flour. Remove it from the bowl and place onto a flat surface. Sprinkle some more flour over the dough and roll it into a circle. Dust with flour again, turn it over and roll the other side.

Flour the base of the circular baking tray. Place the dough over the tray and push it outwards into a rustic circle.

If you aren't going to bake it straight away, it needs to be wrapped in cling film and kept in the fridge, for a maximum of 24 hours.

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Category: Mediterranean (Greek, Italian, Spanish)

Hits: 26728

A tasty, cheesy, soya meat vegetarian version of the classic meat lasagna. Ideal as a hearty, filling main course. Savour our American Vegetarian Lasagna recipe.

Step 1: You will need…

• 340g Soya meat substitute, pre-soaked
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 tbsp fresh basil, chopped
• 1 tbsp dried oregano
• 400g canned chopped tomatoes
• 12 lasagne sheets
• 2 tbsp tomato puree
• 1 egg, beaten
• 250g ricotta cheese
• 20g grated parmesan cheese
• 10g grated parmesan cheese for garnishing
• 1 tbsp chopped parsley
• 220g grated mozzarella
• salt and pepper
• 1 saucepan
• 1 wooden spoon
• 1 bowl
• 1 baking dish
• 1 ladle

Step 2: Preheat the oven

Set the oven to 190ºC (375ºF/ gas mark 5).

Step 3: Fry onion and garlic

Place the frying pan on a medium heat, allow to warm through and add the onions and garlic. Leave to sweat down for roughly 5 minutes.

Step 4: Make the sauce

Briefly stir the onions, before adding the basil, oregano, chopped tomatoes, puree, and Soya meat, and stir well. Cover with the pan lid. Turn down the heat to a simmer. Leave to cook for 20 minutes and remove after this time.

Step 5: Make ricotta mix

Add the eggs into a large bowl. Follow with the ricotta, 20 grams of parmesan cheese, parsley and season with salt and pepper. Mix well into a smooth cream.

Step 6: Make the lasagne

Take a few lasagne sheets and break them roughly into pieces to fit your dish and add a layer into the dish. Spoon over a thin layer of ricotta cheese mix. Evenly sprinkle over a layer of the mozzarella. Finally, ladle over a layer of the tomato and Soya meat substitute. Repeat the same process until you have used all the ingredients, finishing with a final sprinkle of parmesan.

Step 7: Bake

Place the lasagne into the centre of the oven and bake for 30 minutes. Remove after this time.

Step 8: Serve

Allow the dish to rest for ten minutes before serving. Serve hot with garlic bread.

Serves: 4

Preparation Time: 45 minutes

Cooking Time: 55 minutes

Oven Temperature: 190°c  -  370°f

Details

Category: Mediterranean (Greek, Italian, Spanish)

Hits: 23713

Home-made lasagna accompanied nicely by a garden fresh salad. Originating from Italy, this pasta dish has become famous all over the world. Experience our Lasagne recipe.

Step 1: You will need

• 200g pre-cooked lasagne sheets
• 70g grated parmesan
• Bolognese sauce
• 380 ml milk
• 45g butter
• 3 tbsp flour
• 1 pinch nutmeg
• salt and pepper
• 1 baking dish
• 2 saucepans
• 2 spoons
• 1 wooden spoon
• 1 whisk
• 1 tea towel
• 1 tray
• 1 bowl

Step 2: Prepare the lasagne

Preheat the oven to 200ºC, that's 400ºF or gas mark 6. Put the sheets of pasta into a large bowl and cover them with warm water. Make sure they're all submerged. Leave them to soak for 5 to 10 minutes.

Step 3: Warm the milk

To begin making the béchamel sauce, pour the milk into a small saucepan and let it heat until warm, not boiling.

Step 4: Make the béchamel sauce

Place the other saucepan over a medium heat and add the butter. When it has melted, add the flour and mix well until smooth. Just before it starts to turn brown, slowly add the milk. Using the whisk, stir continuously until the sauce begins to thicken.

When thick, season with salt and pepper and a pinch of nutmeg. Then give it one further whisk and remove from the heat.

Step 5: Dry the lasagne

Remove the lasagne sheets one by one from the water and place them onto a tea towel. Then turn them over to pat them dry on both sides. You may need to do this in batches to finish drying all of the lasagne.

Step 6: Make the lasagne

Start by layering lasagne sheets on the bottom of the baking dish. Next, cover with half of the Bolognese. Then spoon over some béchamel sauce, and finally, sprinkle with parmesan cheese.

Now repeat the process: the lasagne, followed by the rest of the Bolognese, then the béchamel sauce and finally the parmesan cheese giving it a generous topping.

Step 7: Cook the lasagne

Place the baking dish in the centre of the oven. Cook for about 20 minutes.

Step 8: Serve

When the parmesan has turned golden brown, remove the lasagne from the oven and allow it to sit for at least 15 minutes before serving. Lasagne is delicious served alone or it can be accompanied by a freshly made green salad.

Serves: 4 to 6

Preparation Time: 40 minutes

Cooking Time: 40 minutes

Details

Category: Pakistani and Indian

Hits: 24480

Ingredients:

• 1/2 cup unsalted cashew nuts, chopped,
• 3 tablespoon vegetable oil,
• 1 tsp medium garam masala,
• 1 teaspoon garlic (crushed),
• 1 teaspoon ginger (crushed),
• 1/4 teaspoon red chili powder,
• 1/4 teaspoon Condor powder (opt),
• 1/4 teaspoon turmeric powder (haldi),
• 1 lbs Boneless skinless chicken breast,
• 1/2 can tomatoes, crushed,
• 1/4 cup cream, heavy,
• 1/4 cup raisins, golden,
• 1/2 teaspoon cardamom powder

Instructions:

1. Place cashew nuts in small bowl and cover with hot water. Soak 30 minutes and drain most of the water. Blend nuts in blender until they form a somewhat smooth paste that retains some texture. Heat oil in a saucepan or wok and sauté the onions until golden brown. "Splutter fry" 1/2 teaspoon of the garam masala powder, and reserve the remainder to garnish the finished dish. Quickly add garlic, ginger, red chili powder, coriander powder and turmeric powder to the pan. Add the chicken (cut into 1" strips) and mix well until the meat is sealed with the spices, about 2 minutes.

2. Mix in tomatoes and simmer until the chicken is cooked. Then add the cashew paste and cream. Bring to a boil. If needed, correct the consistency of the dish by adding water. You want a smooth, slightly thick sauce. Raise heat and "fimmer" dish until the oil floats on top. Add raisins. Garnish with remaining garam masala and cardamom powder.

• Serves 6 people.

• Preparation Time: 15 minutes.

• Cooking Time: 30 minutes.

Details

Category: Pakistani and Indian

Hits: 25708

Ingredients:

• 1 kilogram chicken cut into small pieces,
• 1 tablespoon chopped ginger,
• 1 inch piece ginger thin sliced strips,
• 4-5 green chilies cut into half , 2 green chilies fine chopped,
• 3 tomato finely chopped,
• 2 teaspoons black pepper, powder,
• 1 tablespoon garam masala,
• 4 tablespoons finely chopped fresh coriander
• 1 teaspoons salt,
• 1/2 cup oil

Instructions:

1. Heat oil in a shallow frying pan or Karachi. Add chopped ginger and green chili, stirring frequently fry for 2 minutes.

2. Add chicken and salt. Stirring frequently fry until the meat is well browned/

3. Add chopped tomatoes, stirring frequently fry the meat mixture for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water if necessary to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.

4. Add ginger sticks, chopped green chili, black pepper, garam masala and little water. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the chicken is tender. Sprinkle with finely chopped coriander leaves

5. Serve hot with Nan or Chapati.

• Serves 6 people.

• Preparation Time: 15 minutes.

• Cooking Time: 40 minutes.