Recipes Around The World

[koolrebel]

Slow Cooked Scottish Beef Stew

Fall apart beef cooked in the oven or the slow cooker - this Scottish beef stew is perfect for Burns night - or any other night!

Course Dinner

Cuisine Scottish

Keyword autumn, bowl food, Burns Night, Family Meal, How to make a beef stew, Stew

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings 6 servings


Ingredients

• 2 tbsp vegetable oil
  
• 1 kg Aberdeen angus braising/stewing beef chopped into bite-size chunks
  
• 2 tbsp plain all purpose flour mixed with a pinch of salt and pepper
  
• 2 large onions peeled and chopped
  
• 3 cloves garlic peeled and crushed
  
• 2 tbsp red currant jelly or cranberry sauce
  
• 500 ml red wine
  
• 2 large carrots peeled and chopped
  
• 2 medium potatoes peeled and chopped
  
• 1/2 small swede peeled and chopped
  
• 700 ml beef stock water plus 2 stock cubes is fine
  
• 2 tbsp tomato puree
  
• 1 tbsp Worcestershire sauce
  
• 4 bay leaves
  
• 2 tsp dark brown sugar
  
• ¾ tsp salt
  
• ¾ tsp crushed black pepper
  

To serve:

• Fresh thyme sprigs
  
• Chunks of fresh bread
  

Instructions

• Preheat the oven to 160c/325f
  
• Heat the oil in a large pan. Dust the chunks of beef in the flour and fry the beef for 7-8 minutes until golden brown all over. Add the onions and cook for a further 5 minutes. Stir in the garlic. Add the red currant jelly, then pour in the red wine and simmer for 5 minutes.
  
• Add in the carrots, potatoes, swede, stock, tomato puree, Worcestershire sauce, bay leaves, sugar, salt and pepper. Bring to a gentle boil then place a lid on and cook in the oven for 3-4 hours – stirring a couple of times during cooking (alternatively you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours).
  
• Serve topped with a little fresh thyme and some freshly cut bread.
  

Notes


The nutritional information provided does not include the bread.


Nutritional Information


Calories: 548kcal | Carbohydrates: 28g | Protein: 50g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 130mg | Sodium: 639mg | Potassium: 1155mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3425IU | Vitamin 14mg | Calcium: 68mg | Iron: 7.7mg

Recipe Cuisine Scotland

 

[koolrebel]

Beef and Guinness Stew with Crispy Onions

Rich, melt-in-the-mouth beef stew made with Guinness and topped with crispy fried onions

Course Dinner

Cuisine British

Keyword Autumn food, cockpot, Guinness, winter food

Prep Time 30 minutes

Cook Time 5 hours

Total Time 5 hours 30 minutes

Servings 8 servings


Ingredients



Beef and Guinness Stew

• 2 tbsp. vegetable oil
  
• 4 pounds (1.8kg) braising/stewing beef chopped into bite-size chunks
  
• 2 tbsp plain (all purpose) flour mixed with a good pinch of salt and pepper
  
• 2 large onions
  
• 5 cloves garlic peeled and crushed
  
• 4 carrots ,peeled and chopped into chunks
  
• 7 oz (200g) mushrooms , sliced
  
• 28 floz (800ml) Guinness
  
• 1 2/3 cups (400ml) beef stock water plus 2 stock cubes is fine
  
• 2 tbsp tomato puree/paste
  
• 4 bay leaves
  
• 2 tsp dark brown sugar
  
• 3/4 tsp salt
  
• 3/4 tsp crushed black pepper
  

Crispy Onions:

• 1 large onion peeled and sliced thinly
  
• 2 tbsp plain (all purpose) flour
  
• 1 pinch salt
  
• 1/4 tsp garlic salt
  
• 1/4 tsp black pepper
  

• 1/4 tsp paprika
  
• Vegetable oil for deep frying you'll need enough to fill a large pan ⅓ full - I use approx. 3 cups
  

To serve:

• Sliced spring greens, sauteed in butter
  
• Mashed Potatoes
  

Instructions

• Turn on the sear functions on the Crockpot and add the oil.
  
• Dust the chunks of beef in the seasoned flour and fry for 7-8 minutes until golden brown all over. 
  
• Add the onions and cook for a further 5 minutes. 
  
• Stir in the garlic. Add in the Guinness, stock, tomato puree, bay leaves, sugar, salt and pepper. Bring to the boil then change the setting to slow cook. Choose either high for 4 ½ -5 hours or low for 6-7 hours.
  
• When your stew is almost ready, start preparing the crispy onions.
  
• Heat the oil in a large pan (make sure there pan is filled no more than ⅓ full to prevent it from bubbling over).
  
• Mix the onions slices with the flour, salt, pepper, garlic salt and paprika. Test the oil is hot enough by placing one of the onion slices in the pan. It should bubble instantly.
  
• Cook the onions in 3 or 4 batches for about 2-4 minutes until golden and crispy. Be careful when putting the onions in the oil as the oil will bubble fiercly. When cooked, place on some kitchen roll to drain.
  
• Dish out the stew (removing the bay leaves first), and place a heap of onions on top of each dish. Serve with mashed potato and green veg.
  

Notes



Can I make it gluten free?


Yes, replace the Guinness with gluten free pale ale (Brewdog do one) or gluten free golden ale.

Replace the plain (all-purpose) flour with gluten free flour blend.

Ensure the stock and tomato puree/paste is a gluten free version too.


Can I make it alcohol free?


Yes, replace the Guinness with the same amount of beef stock. I also like to give it an extra kick by adding half a tablespoon of vinegar (the picking juice out of jarred beetroot is particularity good).

Can I make it ahead?

Yes - this stew takes a while too cook, so start it in the morning, and it will be ready for dinner. If you want to make it the day before, simply cook, cool, cover and refrigerate. Then reheat until piping hot the next day.


Will it freeze?


Yes. Leftovers can be cooled, covered and frozen. Defrost thoroughly in the fridge overnight, then reheat until piping hot.

.

.Nutritional Information is per serving, allowing for 3 tbsps of oil being absorbed during the cooking of crispy onions & without serving suggestions of mashed potato and green veg. 


Nutritional Information


Calories: 559kcal | Carbohydrates: 12g | Protein: 64g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 176mg | Sodium: 642mg | Potassium: 765mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5150IU | Vitamin 6.4mg | Calcium: 37mg | Iron: 6mg

Recipe Cuisine Ireland

 

[koolrebel]

Korean Fried Chicken

The best Korean Fried Chicken - Crispy buttermilk fried chicken smothered in a spicy, sticky Korean Gochujang sauce. INSANELY good!

Course Appetizer, Dinner, Party Food

Cuisine Asian, Korean

Keyword better than takeout, Fakeaway, spicy

Prep Time 20 minutes

Cook Time 30 minutes

marinading time 1 hour

Servings 4 people

Ingredients

Chicken and marinade:

4 chicken breasts sliced into long thick strips

1 cup (240ml) buttermilk

1/2 tsp salt

1/4 tsp white pepper

1/4 tsp garlic salt

Crispy Coating:

1 1/2 cups (180g) plain (all-purpose) flour

1 tsp salt

1 tsp ground black pepper

1/2 tsp garlic salt

½ tsp celery salt

1 tsp dried thyme

1 tsp paprika

1 tsp baking powder

1 tsp chilli flakes

vegetable oil for deep frying (at least 1 litre/four cups)

Sauce:

2 tbsp gochujang paste

2 tbsp honey

4 tbsp brown sugar

4 tbsp soy sauce

2 cloves garlic peeled and minced

2 tsp minced ginger

1 tbsp vegetable oil

1 tbsp sesame oil

3 spring onions sliced into thin strips

1 tsp sesame seeds

½ tsp chilli flakes (red pepper flakes)

Instructions

Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)

Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cup) of oil.

Mix together the crispy coating ingredients in a small bowl.

Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.

Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken.

Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.

Place on a tray in the oven to keep warm whilst you cook the rest of the chicken. **If you want to ensure the chicken stays extra crispy whilst in the oven, see my 'Top Tips for Success' section in the post.

Meanwhile make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a saucepan and stir together.

Bring to the boil, then simmer for 5 minutes until thickened.

Pour over the crispy chicken and carefully toss together, then top with the spring onions, chilli flakes and sesame seeds before serving.

Notes

Can I scale up or scale down the recipe?

Yes you can halve or double the recipe using the same ingredient ratios.If doubling the recipe, please note it will take longer to fry the chicken as you'll have more batches to fry.

How do you reheat Korean fried chicken?

I prefer this Korean fried chicken served right away, as that's when the chicken will be at it's crispiest. However, you can cool, cover and refrigerate the Korean fried chicken (for up to a day), then reheat in the oven (covered) for 10-15 minutes at 190C/380F, until piping hot throughout.

If you want to keep the chicken crispy, then fully cook both the crispy chicken and sauce, then cool and cover (keep the sauce separate from the chicken) and refrigerate for up to a day. Then reheat the chicken in the oven, uncovered, for 10-15 minutes at 190C/380F, until piping hot throughout. Reheat the sauce in a pan until piping hot.

Nutritional Information is per serving.

This info is approximate, as all of the flour may not be used up in coating the chicken (I've counted all of the flour as part of the nutritional info though). Also, I've included 1 ½ tbsp of oil per serving to account for the oil that is absorbed during deep frying (this is an *approximate* amount, the chicken may absorb more or less).

Nutritional Information

Calories: 814kcal | Carbohydrates: 66g | Protein: 58g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 151mg | Sodium: 2952mg | Potassium: 1227mg | Fiber: 2g | Sugar: 25g | Vitamin A: 779IU | Vitamin 6mg | Calcium: 174mg | Iron: 4mg

Recipe Cuisine Korean

 

[koolrebel]

Thai Peanut Chicken and Noodles

This versatile chicken recipe is very similar to chicken pad Thai but easier to make and tastes just as good. Rice noodles can be swapped with mung bean noodles or any type of egg noodles.

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.




Ingredients

• 1/2 cup water
  
• 1/4 cup soy sauce
  
• 2 tablespoons rice vinegar
  
• 2 tablespoons creamy peanut butter
  
• 3 garlic cloves, minced
  
• 1 to 2 teaspoons Sriracha chili sauce
  
• 1 teaspoon sesame oil
  
• 1 teaspoon molasses
  
• 1 package (6.75 ounces) thin rice noodles
  
• 2 tablespoons peanut oil, divided
  
• 1 pound chicken tenderloins, cut into 3/4-inch pieces
  
• 1 medium onion, chopped
  
• Halved cucumber slices and chopped peanuts, optional
  

Directions

• 1. For sauce, whisk together first eight ingredients. Bring a large saucepan of water to a boil; remove from heat. Add noodles; let stand until noodles are tender but firm, 3-4 minutes. Drain; rinse with cold water and drain well.
  
• 2. In a large skillet, heat 1 tablespoon peanut oil over medium-high heat; saute chicken until no longer pink, 5-7 minutes. Remove from pan.
  
• 3. In same pan, saute onion in remaining oil over medium-high heat until tender, 2-3 minutes. Stir in sauce; cook and stir over medium heat until slightly thickened. Add noodles and chicken; heat through, tossing to combine. If desired, top with cucumber and chopped peanuts. Serve immediately.
  

Recipe Cuisine Thai

 

[koolrebel]

Vegetarian Pad Thai

This is a simple pad thai loaded with crisp vegetables and zesty flavor. It’s quick, simple, and fresh-tasting.




TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.





Ingredients

• 6 ounces uncooked thick rice noodles
  
• 2 tablespoons packed brown sugar
  
• 3 tablespoons reduced-sodium soy sauce
  
• 4 teaspoons rice vinegar
  
• 2 teaspoons lime juice
  
• 2 teaspoons olive oil
  
• 3 medium carrots, shredded
  
• 1 medium sweet red pepper, cut into thin strips
  
• 4 green onions, chopped
  
• 3 garlic cloves, minced
  
• 4 large eggs, lightly beaten
  
• 2 cups bean sprouts
  
• 1/3 cup chopped fresh cilantro
  
• Chopped peanuts, optional
  
• Lime wedges
  

Directions

• 1. Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice.
  
• 2. In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan.
  
• 3. Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.
  

Recipe Cuisine Thai

 

[koolrebel]

Traditional roast beef with Yorkshire pudding

 

 

 


Make this traditional favourite roast beef and Yorkies your go-to recipe for Sunday lunch or any special occasion.

Ingredients



Serves: 4

• 1.5kg joint beef topside
  
• 25g beef dripping or lard
  
• ready prepared mustard
  
• freshly ground black pepper to taste
  
• 125g plus 1 tablespoon plain flour, sifted
  
• 1 medium size egg
  
• 200ml milk
  
• 75ml plus 2 tablespoons water
  
• 300ml beef stock
  

Preparation method

Prep: 15 min |Cook: 2 hours 20 min






1.


Preheat the oven to 200 C / fan 180 C / gas 6.




 




2.


Place the beef on a rack in a roasting tin. Rub the dripping, mustard and pepper over the joint.




 




3.


Cook the beef for 20 minutes per 500g, plus 20 minutes. When the meat has cooked, drain off all but 2 large spoonfuls of the meat juices into a small pan. Remove the beef from the oven and cover well with foil and clean tea towels and leave to rest whilst the Yorkshire puddings are cooking.




 




4.


Meanwhile, whilst the beef is still roasting make the Yorkshire pudding batter, put 125g of the flour in a bowl, then add the egg and half the milk. Beat until smooth and add the remaining milk and 75ml of water.




 




5.


Increase the oven temperature to 220 C / fan 200 C / gas 7. Heat a 12 section patty tin in the oven, add some oil to each patty and allow to heat for a few minutes and then pour the batter into the hot patty tin. Cook the pudding for 20 minutes of until risen and crisp.




 




6.


To make the gravy, skim the fat off the reserved juices in the pan and bring them to the boil. Blend the flour with the water and stir in. Cook for 2-3 minutes, then add the beef stock. Simmer gently for a further 2-3 minutes and serve with the beef and the Yorkshire puddings.




 




Tip

If you like your beef rare; 25 minutes per 500g, plus 25 minutes, if you like your beef medium; and 30 minutes per 500g, plus 30 minutes, if you like it well done.


 






Nutrition

• Calories 528 kcal
  
• Fat 18 g
  
• Saturated fat 7.5 g
  
• Salt 1.1 g
  

Recipe Cuisine  British

 

[koolrebel]

Red wine-marinated kangaroo steak

No picture as Skippy was not impressed!

    PREP TIME 2:00
    COOK TIME 0:10
    DIFFICULTY Medium
    SERVES 1

Barbecued kangaroo steak marinated in red wine and served with grilled seasonal vegetables, crispy sage leaves and a roasted pine nut beurre noisette

Ingredients

200g kangaroo steak

1/2 glass of red wine

2 cloves of garlic

6 stalks of thyme

Sea salt and black cracked pepper

1 bunch of baby broccolini

2 yellow squashes

1 lemon

200g butter

40ml olive oil

1 tablespoons pine nuts, roasted

8 sage leaves
Method

Cooking method: Grilling/BBQ

Put your kangaroo steak in a small bowl. Add crushed cloves of garlic, thyme leaves stripped from stalk, sea salt, fresh cracked black pepper and red wine. Roll meat through the marinade and submerge in liquid for 2 hours minimum. This will enable the kangaroo to tenderise and give it a lovely colour and flavour.

Lay a square sheet of aluminium foil on the bench, place 2 slices of lemon and then your broccolini in the centre of the foil. Place a knob of butter on top of the broccolini and season with sea salt and fresh cracked black pepper. Now wrap and seal foil tight like a parcel.

Cut the squashes in half. Drizzle with olive oil and season with salt and fresh cracked black pepper.

Make sure your barbecue is pre-heated, and is hot and clean, then add the drained kangaroo steak.

Barbecue for 7 to 10 minutes or until cooked medium rare, turning once.

While the kangaroo is cooking, cook your foil parcel of broccolini on a hot spot of the barbecue. This will steam the vegetable in the lemon and butter. Allow to cook for roughly 4 to 6 minutes on a medium to high heat.

Cook the yellow squash flesh side down on a medium heat on the barbecue and cook until soft and juicy. Allow 3 to 5 minutes cooking time.

Place a small knob of butter in a pot or pan and melt. Then add your pine nuts and cook on a medium heat until semi roasted and crunchy. Now add another knob of butter and turn the heat up to burn the butter — this is called beurre noir, or "black butter" when the butter turns a browny golden colour. Add your sage leaves and cook until crispy in texture. Remove butter from heat to stop over cooking the sage and pine nuts.

Let the kangaroo rest for 2 to 3 minutes before plating up with the vegetables and nuts, to allow the meat juices to settle and keep the meat moist and tender.

This is a delicious way to enjoy lean, healthy kangaroo on the barbeque.

Recipe Cuisine Australian

 

[koolrebel]

West African-Style Peanut Stew with Chicken

African-inspired spices infuse the peanut butter and tomato base of this hearty one-pot stew starring chicken, sweet potatoes, and collard greens. This keeps up to 4 days, chilled in an airtight container.





prep:
20 mins



cook:
40 mins



total:
1 hr





Servings:
6



Yield:
6 servings








Ingredients

Ingredient Checklist

• 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  
• 1 teaspoon salt, divided
  
• ¼ teaspoon ground black pepper
  
• 3 tablespoons peanut oil, divided
  
• 2 cups diced onion
  
• 2 cloves garlic, minced
  
• 2 tablespoons minced fresh ginger root
  
• 1 teaspoon ground coriander
  
• ½ teaspoon ground cumin
  
• ¼ teaspoon ground turmeric
  
• ¼ teaspoon ground cinnamon
  
• 4 cups low-sodium chicken broth
  
• 1 (14.5 ounce) can no-salt-added diced tomatoes with juices
  
• 1 large sweet potato, peeled and cut into 1-inch cubes
  
• ½ bunch collard greens, tough ribs removed and leaves chopped
  
• 2 red bell peppers, seeded and chopped
  
• ⅓ cup natural peanut butter
  
• 6 tablespoons chopped peanuts
  

Directions

Instructions Checklist

• Step 1
  
  
  
  Season chicken with 1/2 teaspoon salt and the black pepper. Heat 1 tablespoon oil in a large pot over medium-high heat. Add half the chicken; cook until no longer pink, 2 to 3 minutes, then transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
  
  
• Step 2
  
  Add remaining 1 tablespoon oil to the pot and reduce heat to medium. Add onion; cook until softened, about 3 minutes. Add garlic, ginger, coriander, cumin, turmeric, cinnamon, and remaining 1/2 teaspoon salt; cook, stirring, 30 seconds.
  
  
• Step 3
  
  Stir in broth, tomatoes, sweet potato, collard greens, and red bell peppers; bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are tender, about 20 minutes.
  
  
• Step 4
  
  Return chicken and accumulated juices to the pot. Return to a boil, then stir in peanut butter; simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.
  
  

Nutrition Facts




Per Serving:
444 calories; protein 33.2g; carbohydrates 32.9g; fat 21.2g; cholesterol 61.2mg; sodium 702.1mg.
 
Recipe Cuisine African
 

 

[koolrebel]

New Zealand hunter’s pie

 

Game meats are important part of New Zealand culture and cuisine, and a number of different meats are combined together here in a delicious hearty pie. Hare, wild pig and venison share a gaminess that is brought together with a minerally pinot noir. If using meat from farmed animals perhaps limit the dish to farmed venison only, as rabbit and pork will not have the same depth of flavour as their wilder cousins.

Serves 6-8

Preparation 30min

Cooking 6hr

Ingredients










 

• 500 g wild venison leg meat, cut into 5 cm cubes
  
• 1 wild venison shank
  
• 1 wild hare, skinned, jointed
  
• 1 brown onion
  
• 1 small carrot
  
• 1 celery stalk
  
• 1 apple
  
• 1 small bunch thyme
  
• 3 rosemary sprigs
  
• 1 small bunch flat-leaf parsley
  
• 2 bay leaves
  
• 6 garlic cloves, bruised
  
• 2 tsp quatre épices (1 tsp ground white pepper, ½ tsp ground nutmeg, ¼ tsp each ground cloves and ground ginger)
  
• 750 ml (1 bottle) pinot noir
  
• 1 wild pork hock
  
• 50 g butter, diced
  
• 60 ml (¼ cup) olive oil
  
• plain flour, for dusting
  
• 1 pig’s trotter
  
• 3 tomatoes, coarsely chopped
  
• 1.5 litres reserved pork hock stock
  
• 2 cups pearl onions
  
• kumara mash, potato champ, brown butter, shredded parsley, steamed peas and carrots, to serve
  

Cook's notes



Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.





Instructions



Marinating time 4 hours
Place the venison and hare in a deep dish or bowl and grate over the onion, carrot, celery and apple. Make a bouquet garni with the thyme, rosemary, parsley and bay leaves, and add to the dish along with the garlic, quatre épices and wine. Mix to combine. Cover with plastic wrap and place in the fridge to marinate for at least 4 hours or preferably overnight.

Place the pork hock in a saucepan and cover with cold water. Bring to the boil, then reduce heat to a simmer and cook for 2 hours. Remove the pork from the stock and set aside to cool, reserving the stock.

Working in batches, heat the butter and oil in a large heavy-based pan over medium-high heat. Place the flour into a shallow tray. Drain the marinade from the meat and dust the meat lightly in the flour, shaking off any excess. Cook the meat for 5 minutes, turning, until browned. Remove and set aside.

Pour the marinade into the pan set over medium-high heat, and bring to the boil. Using a large spoon, skim any impurities that rise to the surface. Add the venison, hare, pork hock, trotter, tomatoes and pork stock, and bring to the boil. Reduce heat to medium-low and simmer for 2-3 hours until the meats are tender. Remove the meat from the stock and shred, discarding the bones.

Place the pan over medium heat. Add the pearl onions and bring to the boil. Cook for 20 minutes until the sauce is reduced and glossy, and the onions are tender. Return the shredded meat to the pan and stir to combine. Cook for 10 minutes until heated through. Season with salt and pepper.

Top the stew with kumara mash and champ. Drizzle with brown butter and grill the top of the dish under a very hot overhead grill until lightly browned. Scatter with parsley and serve the hunter’s pie with peas and carrots.



 

 

[koolrebel]

Lavender roast leg of lamb

Looking for a dinner that will really impress? Go no further!
 

Prep: 15 Minutes - Cook: 100 Minutes - Easy - Serves 4-6
The use of lavender instead of rosemary in this roast leg of lamb recipe give it a summery floral flavour.

 


Ingredients


2.25kg/5lb leg of lamb

4 garlic cloves, thinly sliced

10 fresh lavender sprigs or 1 tbsp dried (Bart does dried)

2 tbsp honey
 

Method

1. Heat oven to 180C/160C fan/gas 4. Use a sharp knife to make 2cm-deep cuts all over the lamb. Poke a slice of garlic and a lavender sprig into each one.
   
2. Put the lamb into a roasting tin, pour over half the honey and some seasoning, then cook for 1 hr 20 mins. Remove from oven, pour over the rest of the honey and cook for 20 mins more. Remove from the oven and rest for 15 mins before carving.
   

Recipe Cuisine: Australian

 

[koolrebel]

Grilled hasselback chicken with potato

You’ve probably seen a hasselback potato. This is the same thing but with chicken, and stuffed with spinach, melty cheese and sundried tomatoes, then drizzled with pesto. Serve it with my cheese and garlic potatoes.   




Serves 4



Preparation 30min


Cooking 1hr


Skill level Mid




Ingredients

• 4 boneless skinless chicken breasts
  
• 2 cups baby spinach
  
• ½ cup sundried tomatoes, cut into strips
  
• 85 g (3 oz) Swiss cheese slices, cut into strips
  
• Olive oil, for grilling
  

Pesto

• 2 cups basil
  
• 2 cloves garlic
  
• ¼ cup pine nuts
  
• ½ cup grated parmesan 
  
• ½ cup (125 ml) olive oil
  
• Salt and pepper, for seasoning
  

Potato

• 4 russet potatoes, washed and diced
  
• ¼ cup (55 g) garlic butter, melted
  
• ½ cup grated aged cheddar
  

 




Instructions



1. For the pesto: Place basil, garlic, pine nuts and parmesan cheese in a blender. Pulse while adding olive oil. Once incorporated, season, then remove from blender and set aside.

2. For the potatoes: Turn on half the barbeque to medium or 175°C (350°F).

3. In a bowl toss the potatoes in garlic butter. Put the potato mixture in a foil barbecue tray or foil-lined barbecue-safe metal tray. Place on the unlit side of the barbeque. Using indirect heat, with the lid closed, bake for 1 hour, topping with cheddar cheese halfway through the cooking process.

4. Meanwhile, for the chicken: Toss the breasts in olive oil, salt and pepper.Turn up the barbeque (leaving the potatoes cooking on the unlit side) to high or 205°C (400°F). Oil the grill.

5. Place chicken top-breast side down on the grill and cook for 30 seconds then rotate the breasts and cook for another 30 seconds to create a crosshatch pattern. Turn the chicken over and repeat the process. Remove chicken breasts from grill and set aside for 5 minutes to cool. Turn the grill back to the medium or 175°C (350°F).

6. Once cooled. make 3 cuts across the top of the chicken breasts about 1 cm (½ in) apart, making sure not to cut completely through. In each cut place first the spinach then the swiss cheese and finally the sun-dried tomato. 

7. Place the breasts on the heated grill. Cook for 15 minutes with the lid closed or until they reach and internal temperature of 74°C (165°F).

8. Remove chicken from grill. Serve with potato and pesto.

Note

• Cooking times and temperatures will vary depending on the size and type of your barbeque.

Recipe Cuisine: Canadian

 

[koolrebel]

Oak-smoked pulled pork

No smoker needed: this smoky pork is cooked right on the barbecue, using wood chips in foil parcels. 




Serves 8



Preparation 30min


Cooking 4hr


Skill level Mid




Ingredients



For the pork

• 1.8 kg (4 lb) boneless pork shoulder
  
• 2 tbsp + 1 tsp (45 ml) salt
  
• 2 tbsp + 1 tsp (45 ml) pepper
  
• 2 tbsp + 1 tsp (45 ml) sugar
  
• 3 tsp (15 ml) dry mustard
  
• 3 tsp (15 ml) chilli powder
  
• 2 tsp (30 ml) garlic powder
  
• 2 tsp (30 ml) onion powder
  
• ¼ cup (60 ml) olive oil
  
• Oil, for the grill
  

For the sauce

• 1 cup (250ml) yellow mustard
  
• ½ cup (125 ml) apple cider vinegar
  
• ¼ cup (60m l) honey
  
• ¼ cup (60 ml) brown sugar
  
• 1½ tbsp (30 ml) ketchup
  
• 3 tsp (15 ml) Worcestershire sauce
  
• 1 tsp (5 ml) hot sauce, or to taste
  
• 1/8 tsp dried clove
  
• Salt and pepper  
  

To serve

• Hamburger buns
  

Special equipment

• 6 cups oak chips
  

 




Instructions



Marinading time: 24 hours
1. For the pork: In a small bowl, mix salt, pepper, sugar, dry mustard, chili powder, garlic powder and onion powder.

2. Pat the pork butt dry with paper towel. Rub the pork with the olive oil. Rub the pork with the spice mixture. Refrigerate for 24 hours.

3. Soak oak chips in water. Let sit for 1 hour.

4. Drain the oak chips well. Make 2 smoking pouches with the oak chips: Divide the wet wood chips between two large sheet of aluminum foil. Close each piece of the foil up loosely to make a sealed pouch. Pierce each pouch in several spots, top and bottom.

5. Preheat half the barbeque to low or 250 F (120 C). using indirect heat.

6. Place the first smoke pouch on the lit side of the barbeque with the grate removed. Oil the grill.

7. Place the pork over unlit side of the grill, close the lid, and smoke for 4 hours. Change the smoking pouch after 1.5 hours. Smoke the pork until an internal temperature of 200°F (95°C). or until the pork meat pulls apart easily.

8. Place the pork on a tray on the counter and cover. Rest for 1 hour then proceed to pulling the meat apart.

9. Meanwhile, for the sauce, In a medium bowl, combine mustard, honey, brown sugar, cider vinegar, ketchup, Worcestershire sauce, hot sauce, salt, pepper, and clove.

10. To serve, top hamburger bun bottoms with the pulled pork. Top the pulled pork with barbeque sauce. Cover the pork with the bun top. Serve warm.

Note

• Cooking times and temperatures will vary depending on the size and type of your barbeque.

Recipe Cuisine: Canadian

 

[Gregorius]

Quiche Lorraine

Recipe Cuisine: French

 

[Gregorius]

Sacher Torte

 

[Gregorius]

Classic French Spinach Quiche

 

[Gregorius]

Vitel Toné (Argentinian recipe)

 

[Gregorius]

Raclette (Swiss recipe)

 

[Gregorius]

Fondue (Probably the most famous Swiss recipe)

 

[koolrebel]

Home-style Air Fryer Vegetable Dumplings

 



Ingredients

Serves: 2-4 people​

Ingredients for Dumpling Filling

• 250g chopped Napa cabbage
  
• 70g spring onions (chopped)
  
• 70g carrot (chopped)
  
• 50g fresh shiitake mushrooms (chopped)
  
• 3 cloves garlic (minced)
  
• 3cm knob of ginger (minced)
  
• 1tsp ABC Sweet Soy Sauce Kecap Manis
  
• 2 tbsp light soy sauce
  
• ¾ tbsp sesame seed oil
  
• A pinch of salt
  
• A dash of pepper
  
• 1 tbsp cooking oil
  
• 1 packet gyoza/dumpling wrappers
  

Ingredients for Dipping Sauce

• 1 tbsp ABC kecap manis
  
• 1 tbsp Chinkiang black vinegar
  
• 1 tbsp sesame seed oil
  
• 3 tbsp light soy sauce
  
• 2 cloves garlic (minced)
  
• 1 tbsp chopped spring onion
  
• ½ tsp chilli flakes
  
• ½ tsp toasted sesame seeds
  

 



Directions



To Make Vegetable Dumplings

1. In a large mixing bowl, combine all the ingredients for the filling and mix well.
   
2. Place 1 tbsp of filling onto dumpling wrapper, wet the edges with some water and fold in half. Pleat the folded edges while pressing to the back to seal dumplings.
   
3. Brush completed dumplings with some sesame seed oil before arranging them onto the air fryer basket.
   

To Cook

1. Air fry at 180°C for 12-15 mins or till dumplings turn golden brown.
   

To Make the Dipping Sauce

1. Mix all the ingredients for the dipping sauce and stir well.
   

Recipe Cuisine: Chinese​