Interesting Recipes Around the World
I share interesting recipes around the world
Spicy Beef and Bean Nachos
For delicious spicy beef and bean nachos, preheat your oven to 180° C. Heat vegetable oil in a frying pan over medium heat. Add the chopped red onion and cook for two minutes. Then add the minced or ground beef, and as it cooks, break it up with a wooden spoon until browned. Take the Heinz Fiery Mexican Beanz Creationz, Mission Taco Seasoning and stir it into the brown meat. Add tomato paste and a ½ cup of water. Simmer for 5 minutes or until most of the liquid has evaporated.
Take a bowl and combine Mission Original Tortilla Strips White Corn Kernels and chopped coriander.
Take four ovenproof dishes and divide the Mission Original Tortilla Strips White Corn among them. Top these with the browned meat and Kraft Mexican 3 cheese blend. Bake for 7-10 minutes or until the cheese has melted.
When the nachos are done, top them with a mixture of Sandhurst Sliced Jalapeños, sour cream and salsa and sprinkle with coriander leaves.
First make the Alfredo sauce by melting butter in a saucepan over medium heat and adding diced onions and pressed garlic, and cook for 3 minutes. Add flour and cook for 2 minutes more. Reduce the heat to low and combine milk and chicken broth. Add the liquid in small amounts whisking all the time. Once the liquid has been added stir in cream cheese and remove from heat and add 1/3 Parmesan, 1 cup mozzarella, and herbs.
For the cheese layer combine cottage cheese, eggs, parsley, and spinach.
Take a large baking pan and layer 4 lasagna noodles, spoon over some sauce, cooked veggies, and half of the cooked chicken. Sprinkle this with half cup of mozzarella, ¼ cup Parmesan, and 1/3 cup of the Alfredo sauce.
Add another layer of 4 lasagna noodles, other half of the cooked chicken, cheese mixture, and the sauce. Top the noodles with Alfredo sauce. Cover the baking pan and bake at 380° F for 40 minutes. Then uncover the baking pan, top with cheese and bake for 20 – 30 minutes more
Reserve ¼ cup of flour and sift the rest of the remaining flour into a bowl. Add ¼ cup of boiling water and stir to combine. Gradually add another ½ cup of boiling water and stir until the dough begins to form. Add ¼ cup of cold water and 1 tablespoon sunflower oil and combine.
Take an electric mixer fitted with a dough hook and knead the prepared dough to 5-6 minutes until it’s smooth and elastic. If the dough is too sticky, add the reserved flour. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Meanwhile, make the filling by combining minced pork, peeled and chopped green prawns, spring onions, caster sugar, soy sauce and finely grated ginger. Season well and set aside.
Take the dough and divide it into 4 equal pieces. Roll each piece into a log that is about 3cm in width. Cut the dough into golf ball sized pieces.
Lightly flour a working surface, roll the balls out until they’re 2mm thick and cut out 10cm circles. Top each dough round with a tablespoon of filling. Bring the edges together to form a dumpling and pinch the tops to seal. Repeat this with all of the remaining dough and filling. While working, keep the filled dumplings covered with a damp tea towel.
Take the Chinese cabbage leaves and arrange them in a steamer. Place the dumplings in batches in the steamer and steam for 8-10 minutes until they’re cooked through.
Take a small bowl and combine the black vinegar and ginger and serve with the dumplings and sliced chili.
Take about 10 large scallops and put them on a tray. Sprinkle them with some olive oil, making sure they’re coated on all sides. Season the scallops with salt, black pepper, and lemon pepper. Make sure that you’ve seasoned all the sides. Place them in the fridge until you’re ready to cook them.
Grill the scallops for about 2 -3 minutes per side and serve immediately.
Coq Au Vin
If you’re using a whole chicken, place it breast side down on a clean working surface. With poultry shears cut on either side of the backbone and discard the backbone. Cut breast in half and split it. With a sharp knife cut each side in half between the thighs and breast. Cut the drumsticks from the thighs and cut the thighs in half. Cut the wings from the breasts and cut the breasts diagonally in half. You should have 12 pieces of chicken.
Preheat your oven to 180° C. Take a bowl and put in flour and season it with salt and pepper. Toss the chicken pieces in flour and shake off the excess. Heat oil in a frying pan over medium heat. Add a third of the chicken pieces and cook, turning them occasionally, for 8 minutes or until they’re brown all over. Place the chicken pieces into an ovenproof baking dish as they’re done. When the chicken pieces are all browned, add bacon to the pan and cook and stir for 5 minutes until the bacon gets browned. Add it to the baking dish with the chicken.
Add onions to the pan and cook for 8 minutes until browned. Add mushrooms and garlic stirring for about 5 minutes until the mushrooms are tender. Add dry red wine and bring it all to a boil. Stir in chicken stock, brandy, and tomato paste and bouquet garni. Pour it all over the chicken pieces.
Bake covered for 1 ½ hours until the chicken pieces are tender and the sauce has been reduced. You can serve this with steamed green beans.
Preheat your oven to 350° F. Take a large bowl and with an electric mixer, cream the butter and sugar together until pale and fluffy, about 5 minutes.
Stir in the vanilla and almond extracts until well-combined. Add the egg and beat until smooth. Add the flour, baking powder, and salt and stir together until just combined.
Place the dough into a cookie press and form shapes on baking sheets. No parchment paper or grease is required.
Sprinkle with colored sugar sprinkles to garnish. Bake for 10-12 minutes or until the cookies are turning golden around the edges.
Beef and Spinach Gozleme
Take a frying pan and heat oil over medium heat. Fry finely chopped onion for about 5 minutes. Add garlic and continue frying for 1 minute. Add minced or ground beef and break up the meat with a wooden spoon until browned. Add spices and semi-dried tomatoes. Continue cooking for about 5 minutes or until the moisture has evaporated and the beef is a little crispy.
Over medium heat, heat a non-stick frying pan. Place four large wraps on a clean surface. Add ¼ of the beef mixture over one-half of each wrap. Top with spinach and sprinkle with feta. Sprinkle a couple of water drops on the other half of each wrap and fold over the filling.
Spray the top of one wrap with oil and cook, oil side down for 3 minutes until golden and crisp. Spray oil on top and carefully turn over and cook for another 2 minutes. Remove and place on board. Repeat with the rest of the wraps.
Cut the gozleme into wedges and serve with lemon wedges and salad leaves.
Surf and Turf
Take a medium saucepan and heat oil to 180° C, or check the oil to see if a cube of bread turns golden in 20 seconds. Fry the 1cm thick potato fries in batches until they’re golden and crisp about 4 minutes and drain on paper towels.
In the meantime combine oil, paprika, and lemon rind in a bowl. Season with salt and pepper and add steaks and prawns and toss to coat well.
Take a large frying pan and heat on medium-high. Cook the beef for 2 minutes on each side or until cooked to your liking. Transfer the beef to a plate and let rest, covered for 5 minutes. Add the prawns to the pan and cook 2 minutes per side until cooked through.
Combine mayonnaise and dill in a small bowl. Take the hot potato fries and divide them, the beef and salad among the plates. Place the prawns on top of the beef and serve with the mayonnaise mixture and lemon wedges.
Lemongrass Pulled Pork Banh Mi
Take a large bowl and combine vinegar and sugar. Stir until the sugar dissolves. Then add the matchstick carrots and chill for 2 hours or overnight.
In the meantime make the pulled pork. Preheat the oven to 180° C. Take lemongrass and cut 10cm from root. Core and reserve. Keep the stalk tops for the pork. Coat the pork pieces with Chinese five spice and season well. Heat a tablespoon of oil in a large heavy saucepan over medium-heat. Cook the pork pieces in 2 batches, for 6 minutes or until browned all over. Discard the oil. When all the pork pieces have been browned return them to the pan and add chicken stock, onion, lemongrass stalk tops and half of the garlic. Bring to a boil. Place in a baking pan and cook, covered in the oven for 2 hours or until the pork is very tender. Transfer the pork pieces to a plate and discard the lemongrass stalk tops. Reserve cooking liquid and discard the pork fat.
Place shallots, reserved lemongrass, and the remaining garlic in a food processor and chop finely.
In the same heavy saucepan heat the remaining oil over medium heat. Cook the lemongrass mixture for 3 minutes or until fragrant. Add sugar and cook stirring for 2 minutes or until golden. Add the reserved cooking liquid and bring to a boil. Reduce the heat and gently simmer for 10 minutes or until the sauce thickens. Shred the pork with a fork and add to the saucepan and simmer until the liquid has evaporated.
Drain the carrots well. Fill bread rolls with lettuce, carrots, shallots, pulled pork, mayonnaise, coriander, and chili. Enjoy.