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  • Chamberlain

Thai Peanut Chicken and Noodles

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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

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  • Chamberlain

Vegetarian Pad Thai

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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

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  • Chamberlain

Traditional roast beef with Yorkshire pudding

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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

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  • Chamberlain

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

 

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  • Chamberlain
West African-Style Peanut Stew with Chicken
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
 
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  • Chamberlain

New Zealand hunter’s pie

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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.

 
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  • Chamberlain

Lavender roast leg of lamb

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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

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  • Chamberlain

Grilled hasselback chicken with potato

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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

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  • Chamberlain

Oak-smoked pulled pork

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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

 

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  • Chamberlain

Home-style Air Fryer Vegetable Dumplings

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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

   
 
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  • Chamberlain

Red Eggs

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Ingredients

Serves: 10 people

Main Ingredients

  • Hard-boiled eggs
  • 1 ½ tsp vinegar
  • ½ cup hot water
  • 2 tbsp red food colouring

 

Directions

To Prep Eggs & Dye

  1. Ensure hard-boiled eggs are cooled (at least room temp)
  2. Mix hot water, vinegar and food colouring in a bowl

To Dye Eggs

  1. Put 2-3 eggs in the bowl at a time and spoon liquid over eggs for around 3 mins to evenly coat the eggs with the colour. Colour will deepen as you spoon the liquid over.
  2. Use spoon to carefully lift eggs and place dyed eggs on drying rack.
  3. Leave eggs for around 30 mins to dry before touching.

Recipe Cuisine: Chinese

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  • Chamberlain

Apple Trudel

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Apple strudel is a specialty of Austria and Bavaria (Bayern), but is loved worldwide. This version adds a dash of rum to the apple, cinnamon and raisin filling. 

Makes 20

Preparation 30min

Cooking 1hr 5min

 

Cooking the apples two ways adds texture to the filling. The filling is spread out over the strudel dough, which is then rolled up into a log. It is baked in an oven until it is golden brown and the ends have become crispy. Strudel is best served warm, fresh from the oven. It is usually eaten with vanilla ice cream, whipped cream, or a vanilla sauce.

Ingredients

  • 50 ml vegetable oil
  • 3 kg granny smith apples, peeled, cored, roughly chopped
  • 100 g butter, melted
  • 300 g caster sugar
  • 30 ml white rum
  • 30 ml brown rum
  • 100 g raisins
  • 1 vanilla bean
  • 1 cinnamon stick
  • 500 g pastry dough (such as this recipe or you can use filo pastry sheets)
  • melted butter

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

  • Heat oil in a large frying pan over medium heat. Add two-thirds of apple. Cook, stirring occasionally, for 25–30 minutes, until apples are very soft. Add butter and sugar about halfway through cooking time, to encourage rich caramelisation.
  • Add rum and stir to combine. Cook for another 10 minutes.
  • Add remaining apples to mixture and stir to combine. Stir in raisins, vanilla bean and cinnamon stick. Cook for 5–10 minutes. Remove from heat and set aside to cool and dry. Discard vanilla bean and cinnamon stick.
  • Preheat oven to 210°C. Meanwhile, prepare dough. If you have made your own dough, roll dough out to a very large rectangle. Brush with melted butter. Spoon filling over top and roll into a log shape. 
  • Bake for 10 minutes, then reduce heat to 180°C and bake for another 15 minutes, or until golden and crisp.

 

Serve.

Recipe Cuisine: German

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