Tactical Tastes

Author: Derrick Kong

  • Orange Chicken

    This sweet and tangy recipe has been a Drummond family favorite for years

    1. For the chicken: In a large bowl, whisk together the egg whites and cornstarch with a fork until almost frothy, about 1 minute. Add the chicken, toss to coat, and allow to sit for 5 to 10 minutes.
    2. For the sauce: Meanwhile, whisk together the orange juice, soy sauce, brown sugar, rice vinegar, ginger, sesame oil, salt, crushed red pepper, garlic, and 1 teaspoon orange zest (if using) in a medium nonstick skillet. Heat over medium heat until bubbling and starting to thicken, 3 to 4 minutes.
    3. In a small bowl, whisk together the cornstarch and 1/4 cup water. Add 1 to 2 tablespoons of the cornstarch slurry to the sauce in the skillet. Mix and let thicken for 1 minute. If the sauce gets too thick, just whisk in another 1/4 cup water.
    4. In a large heavy-bottomed pot or Dutch oven, heat about 2 inches vegetable oil until a deep-fry thermometer registers 350°F.
    5. In batches, carefully drop a few pieces of chicken into the oil, one by one, to keep them from sticking together. Move them around until light golden, 2 to 3 minutes. Transfer the pieces to a paper towel–lined plate to drain for 2 to 3 minutes. In batches, return the chicken pieces to the oil and let cook until they are a deep golden brown to really solidify the coating and make them extra crispy, about 1 minute. Return the chicken to the paper towel–lined plate as they are finished.
    6. Rewarm the sauce over low heat if it has thickened. Add the chicken to the skillet and toss to coat. Serve immediately, sprinkled with the green onions and more orange zest (if using).
  • 宫保鸡丁：一口脆花生，一口滑鸡丁

    宫保鸡丁：一口脆花生，一口滑鸡丁

    宫保鸡丁大概是川菜里走得最远的一道菜。鸡丁滑嫩、花生香脆，酱汁带一点甜、一点酸，最后由辣椒和花椒收尾。在家做其实比想象中简单，真正的关键只有两条：料汁提前调好，以及下锅之后手不要停。

    材料

    • 去骨鸡腿肉 500 克，切丁
    • 清酒 2 汤匙
    • 生抽 2 汤匙
    • 香油 2 汤匙
    • 玉米淀粉 2 汤匙
    • 清水 2 汤匙
    • 辣椒粉 1 汤匙
    • 米醋 1 茶匙
    • 红糖 1 汤匙
    • 小葱 4 根，切段
    • 蒜 6 瓣，切片
    • 荸荠 220 克，切片
    • 花生米 100 克

    做法

    1. 鸡丁加清酒、1 汤匙生抽和 1 汤匙玉米淀粉抓匀，腌 20 分钟。
    2. 另取小碗，把剩下的生抽、米醋、红糖、辣椒粉、清水和 1 汤匙玉米淀粉调成料汁备用。
    3. 热锅下香油，中火把花生米炒到微黄，盛出放凉。
    4. 转大火，蒜片爆香，倒入鸡丁快速翻炒至表面变白。
    5. 加荸荠和葱段炒 1 分钟，倒入料汁，翻炒到汤汁浓稠、均匀挂在鸡丁上。
    6. 关火，拌入花生米，立刻上桌。

    小贴士

    花生一定要最后放。提前下锅它会回软，那口脆一没，宫保鸡丁就少了一半意思。

  • Paella de marisco: el socarrat es el premio

    Paella de marisco: el socarrat es el premio

    En Valencia dicen que la paella se juzga por el fondo, no por la superficie. Esa capa de arroz tostado y crujiente pegada a la paellera —el socarrat— es lo que separa una paella de un arroz con cosas. Y para conseguirla hay una sola regla que no se negocia: una vez que entra el arroz, no se remueve nunca más.

    Ingredientes

    • 3 cucharadas de aceite de oliva
    • 10 gambones crudos
    • Un manojo de perejil
    • 100 ml de jerez seco
    • 500 g de mejillones limpios
    • Una pizca de azafrán
    • 150 g de chorizo en rodajas
    • 1 cebolla picada
    • 3 dientes de ajo
    • 1 calamar mediano en aros
    • 2 tomates rallados
    • 250 g de arroz bomba
    • 100 g de habas
    • La ralladura de 1 limón

    Elaboración

    1. Tuesta el azafrán unos segundos en la paellera seca y déjalo en un vaso con el jerez caliente.
    2. Dora los gambones 1 minuto por lado en el aceite y retíralos. Haz lo mismo con el chorizo.
    3. En esa misma grasa, pocha la cebolla y el ajo a fuego suave 8 minutos. Añade el tomate rallado y cocina hasta que se seque.
    4. Incorpora el calamar y el arroz, y remueve 1 minuto para que el grano se impregne del sofrito.
    5. Vierte el jerez con el azafrán y el caldo caliente (unos 600 ml). Reparte el arroz de un golpe y no vuelvas a tocarlo.
    6. A los 10 minutos añade las habas, los mejillones y los gambones por encima. Cocina 8 minutos más, sube el fuego 1 minuto para el socarrat y deja reposar 5 minutos fuera del fuego con un paño encima.

    Consejo

    El arroz se reparte una sola vez, al principio. Cada vez que lo remuevas sueltas almidón, y lo que sale entonces es un risotto —bueno, pero no una paella.

  • Ratatouille : chaque légume dans sa poêle

    Ratatouille : chaque légume dans sa poêle

    La faute classique consiste à jeter tous les légumes dans la cocotte en même temps. Les courgettes rendent leur eau, les aubergines s’effondrent, et l’on obtient une purée brune. La vraie ratatouille se fait légume par légume, dans la même poêle, avant de tout réunir à la fin.

    Ingrédients

    • 2 grosses aubergines en dés
    • 4 courgettes en rondelles épaisses
    • 2 poivrons jaunes en lanières
    • 4 grosses tomates mondées et concassées
    • 1 oignon moyen émincé
    • 3 gousses d’ail hachées finement
    • 5 cuillères à soupe d’huile d’olive
    • 1 bouquet de basilic
    • 1 cuillère à café de vinaigre de vin rouge
    • 1 cuillère à café de sucre

    Préparation

    1. Salez les dés d’aubergine et laissez-les dégorger 30 minutes dans une passoire, puis épongez-les.
    2. Faites revenir les aubergines dans 2 cuillères d’huile bien chaude, 8 minutes, jusqu’à ce qu’elles soient dorées. Réservez.
    3. Dans la même poêle, saisissez les courgettes 5 minutes, puis les poivrons 6 minutes. Réservez séparément.
    4. Ajoutez le reste d’huile, faites fondre l’oignon 10 minutes à feu doux, puis l’ail 1 minute.
    5. Ajoutez les tomates, le sucre et le vinaigre, et laissez compoter 15 minutes à découvert.
    6. Réunissez tous les légumes, réchauffez 5 minutes ensemble et ajoutez le basilic ciselé hors du feu.

    Astuce

    Meilleure le lendemain, et tiède plutôt que brûlante. Les parfums ont le temps de se répondre pendant la nuit.

  • 麻婆豆腐：麻、辣、烫，三个字缺一不可

    麻婆豆腐：麻、辣、烫，三个字缺一不可

    麻婆豆腐讲究「麻辣烫」——花椒的麻、豆瓣的辣、端上桌还在冒泡的烫。这三样缺一样，它就变成了普通的烧豆腐。好在这道菜的门槛很低：一块嫩豆腐、一勺郫县豆瓣，十分钟就能上桌。

    材料

    • 嫩豆腐 450 克，切方块
    • 牛肉末 100 克
    • 豆瓣酱 1½ 茶匙
    • 豆豉 ½ 茶匙，剁碎
    • 花椒 ½ 茶匙，磨粉
    • 生抽 1 汤匙
    • 香油 ½ 汤匙
    • 橄榄油 2 汤匙
    • 清水 400 毫升
    • 小葱 4 根，切花
    • 蒜 2 瓣，切末
    • 姜 4 片
    • 盐 ½ 茶匙
    • 玉米淀粉 1 汤匙加水 2½ 汤匙调匀

    做法

    1. 豆腐切块，放入淡盐水中浸 5 分钟，捞出沥干——这样煮的时候不容易碎。
    2. 锅中放橄榄油，中火炒散牛肉末，炒到微微出油。
    3. 下豆瓣酱、豆豉、蒜末和姜片，小火炒出红油。
    4. 倒入清水和生抽，煮开后轻轻推入豆腐，转小火煮 5 分钟，不要用铲子翻搅。
    5. 淋入水淀粉，晃动锅子让汤汁收稠。
    6. 关火，淋香油，撒花椒粉和葱花上桌。

    小贴士

    推豆腐用锅铲背面，或者干脆晃锅。用铲子翻，豆腐必碎。

  • Patatas bravas: dos frituras, salsa aparte

    Patatas bravas: dos frituras, salsa aparte

    Las bravas de bar tienen algo que en casa cuesta reproducir: siguen crujientes cuando llegan a la mesa. El truco no está en la salsa sino en la patata, que se fríe dos veces, y en no juntarlas hasta el último segundo.

    Ingredientes

    • 900 g de patatas peladas y en dados
    • 3 cucharadas de aceite de oliva para la salsa
    • 2 cucharadas de aceite de oliva para las patatas
    • 1 cebolla pequeña picada fina
    • 2 dientes de ajo picados
    • 225 g de tomate triturado de lata
    • 1 cucharada de concentrado de tomate
    • 2 cucharaditas de pimentón
    • Una pizca de guindilla molida
    • Una pizca de azúcar
    • Perejil picado

    Elaboración

    1. Cuece los dados de patata en agua con sal 8 minutos, escúrrelos bien y déjalos secar al aire 15 minutos.
    2. Para la salsa, pocha la cebolla y el ajo en el aceite hasta que estén transparentes.
    3. Añade el pimentón fuera del fuego, remueve 10 segundos e incorpora el tomate triturado, el concentrado, la guindilla y el azúcar.
    4. Cocina la salsa a fuego lento 20 minutos y tritúrala si la prefieres fina.
    5. Fríe las patatas en aceite abundante a 160 °C durante 5 minutos y sácalas. Sube el aceite a 190 °C y fríelas otra vez 3 minutos, hasta que estén doradas.
    6. Sal al momento, sirve y echa la salsa por encima justo antes de llevarlas a la mesa.

    Consejo

    El pimentón se quema en segundos y amarga toda la salsa. Apaga el fuego antes de echarlo y remueve fuera del calor.

  • Bread omelette

    Bread omelette

    Bread omelette is a india breakfast favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 Bread
    • 2 Egg
    • 0.5 Salt

    Method

    Make and enjoy

  • Boxty Breakfast

    Boxty Breakfast

    Boxty Breakfast is a irish pork favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 4 large Potatoes
    • 1 bunch Spring Onions
    • 100g Plain Flour
    • 1 Egg White
    • 150ml Milk
    • 1 tsp Bicarbonate Of Soda
    • 3 tbs Butter
    • 2 tbs Vegetable Oil
    • 6 Cherry Tomatoes
    • 12 Bacon
    • 6 Egg

    Method

    Before you start, put your oven on its lowest setting, ready to keep things warm. Peel the potatoes, grate 2 of them, then set aside. Cut the other 2 into large chunks, then boil for 10-15 mins or until tender. Meanwhile, squeeze as much of the liquid from the grated potatoes as you can using a clean tea towel. Mash the boiled potatoes, then mix with the grated potato, spring onions and flour.

    Whisk the egg white in a large bowl until it holds soft peaks. Fold in the buttermilk, then add the bicarbonate of soda. Fold into the potato mix.

    Heat a large non-stick frying pan over a medium heat, then add 1 tbsp butter and some of the oil. Drop 3-4 spoonfuls of the potato mixture into the pan, then gently cook for 3-5 mins on each side until golden and crusty. Keep warm on a plate in the oven while you cook the next batch, adding more butter and oil to the pan before you do so. You will get 16 crumpet-size boxty from the mix. Can be made the day ahead, drained on kitchen paper, then reheated in a low oven for 20 mins.

    Heat the grill to medium and put the tomatoes in a heavy-based pan. Add a good knob of butter and a little oil, then fry for about 5 mins until softened. Grill the bacon, then pile onto a plate and keep warm. Stack up the boxty, bacon and egg, and serve the tomatoes on the side.

    Want to watch it come together? See the full walkthrough.

  • Bolita di Keshi

    Bolita di Keshi

    Bolita di Keshi is a miscellaneous favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 lb Cheddar Cheese
    • 1 lb Feta
    • 1 beaten Eggs
    • 5 tablespoons Cornstarch

    Method

    Grate finely and toss together.

    1 lb. sharp yellow cheese (cheddar or oude boerenkaas)

    1 lb. keshi di buriko (or any white cheese such as fromage blanc, queso blanco, ricotto, feta etc.)

    Stir in:

    6 eggs, beaten

    5 Tbs. Cornstarch

    Shape the mixture into small balls. These may be kept indefinitely in the freezer. Drop the balls into deep, hot fat and fry until golden. Serve piping hot on toothpicks.

    Want to watch it come together? See the full walkthrough.

  • Black Bean soup

    Black Bean soup

    Black Bean soup is a starter favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 tablespoons Extra Virgin Olive Oil
    • 1 medium Red Onions
    • 1 Jalapeno
    • 2 cloves minced Garlic
    • 1 tablespoon Tomato Puree
    • Pinch Kosher Salt
    • Pinch Black Pepper
    • 1/2 tsp Ground Cumin
    • 1 tsp Chilli Powder
    • 3 cans Black Beans
    • 3 Cups Chicken Stock
    • 1 Bay Leaf
    • Garnish Sour Cream
    • Garnish Avocado
    • Garnish Cilantro
    • To serve Lime

    Method

    In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, cumin, and chili powder and stir to coat.

    Add black beans and broth. Stir soup, add bay leaf, and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced and thickened, 15 to 20 minutes. (If a thinner soup is desired, add more broth as needed.)

    Remove bay leaf and let cool slightly. Using an immersion blender or food processor, blend soup to desired consistency.

    Serve with a dollop of sour cream, sliced avocado, and cilantro.

  • Bigos (Hunters Stew)

    Bigos (Hunters Stew)

    Bigos (Hunters Stew) is a polish pork favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 sliced Bacon
    • 1 lb Kielbasa
    • 1 lb Pork
    • 1/4 cup Flour
    • 3 chopped Garlic
    • 1 Diced Onion
    • 1 1/2 cup Mushrooms
    • 4 cups Cabbage
    • 1 Jar Sauerkraut
    • 1/4 cup Red Wine
    • 1 Bay Leaf
    • 1 tsp Basil
    • 1 tsp Marjoram
    • 1 tbs Paprika
    • 1/8 teaspoon Caraway Seed
    • 1 dash Hotsauce
    • 5 Cups Beef Stock
    • 2 tbs Tomato Puree
    • 1 cup Diced Tomatoes
    • 1 dash Worcestershire Sauce

    Method

    Preheat the oven to 350 degrees F (175 degrees C).

    Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.

    Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.

    Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.

    Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.

    Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.

    Want to watch it come together? See the full walkthrough.

  • Bengali Chicken Curry with Potatoes

    Bengali Chicken Curry with Potatoes

    Bengali Chicken Curry with Potatoes is a chicken favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 tablespoons Olive Oil
    • 2 diced Onion
    • 1 tablespoon Ginger Garlic Paste
    • 2 diced Tomato
    • 1 tsp Cayenne Pepper
    • 1 tsp Curry Powder
    • 1 tsp Garam Masala
    • 1 tsp Ground Turmeric
    • 1 tsp Ground Cumin
    • 4 Chicken Breast
    • 2 large Red Potatoes
    • 1/2 cup Cilantro

    Method

    Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.

    Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.

  • Belgian Waterzooi Chicken

    Belgian Waterzooi Chicken

    Belgian Waterzooi Chicken is a chicken favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 Chicken Legs
    • 1 Chicken Breast
    • 3 Cups Water
    • 1 small Carrots
    • 2 Leek
    • 1 Celery
    • 100g Potatoes
    • 2 cloves Garlic
    • 1 Sprig Rosemary
    • 1 1/2 cups Cream
    • 2 Bay Leaf
    • 1 tablespoon Unsalted Butter
    • 1 Egg Yolks
    • Pinch Pepper
    • Pinch Salt

    Method

    Put the chicken, water and one garlic clove in a large saucepan. Place it over medium-high heat until boiling. Then turn the heat low, cover the pan and simmer the chicken for 10 minutes. Remove the chicken leg and breast. Keep the fresh chicken stock for later.

    Let the chicken cool. Then dice the chicken breast up. Pick the meat off the leg. Discard any bones and skin. Slice the leek, celery and carrot finely (julienne). Add the butter, rosemary and bay leaves to a large pan and place it over medium heat until melted.

    Then add the sliced vegetables. Season with pepper and salt.

    Stir and cook the vegetables for 3 minutes. Then add the shredded and diced chicken.

    Cover the pan and cook the chicken and vegetables for 5 minutes. Then add the cream and ½ cup (120 ml) of the fresh chicken stock.

    Look at this delicious waterzooi recipe! Do try out my chunky chicken stew with fresh leeks, celery, carrots and lots of cream… This is Belgian comfort food!

    Cover the pan and cook the stew for 20 minutes until the potatoes are tender. Add the egg yolk and 2 tablespoons of the warm cream from the pan to a cup. Whisk and add it back to the pan to thicken the sauce.

    Stir all the ingredients and then turn the heat very low. Check the seasoning and add extra pepper or salt to taste. Remove the rosemary and bay leaves. Divide the stew over deep plates and drizzle with the remaining cream sauce. Serve hot.

  • Belgian Stoemp

    Belgian Stoemp

    Belgian Stoemp is a pork favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 Sausages
    • 450g Potatoes
    • 200g Savoy Cabbage
    • 3 cloves Garlic
    • 1 Handfull Parsley
    • 1 small finely diced Onion
    • 3 tablespoons Unsalted Butter
    • 1 cup Beer
    • 60ml Whole Milk
    • Pinch Nutmeg
    • Pinch Pepper
    • Pinch Salt

    Method

    1. Add the chopped potatoes and garlic to a high pan and fill it with tap water until the potatoes are fully submerged.

    2. Add some salt. Then place the pan over high heat and bring the potatoes to a boil. Cook them until tender. In the meantime rinse and drain the savoy cabbage. Slice it up finely.

    3. Add a tablespoon of butter to a large non-stick pan. Place it over medium-high heat. Once melted, add the savoy cabbage. Season with a pinch of pepper and salt.

    4. Stir fry the cabbage for 15 to 20 minutes or until the cabbage is soft and tender. Then turn the heat off and take the cabbage off the heat. In the meantime, pan fry the sausages (or sliced bacon if you are using both) in a non-stick pan in a tablespoon of butter or oil until golden brown and cooked through.

    5. Transfer the sausages (and bacon) to a plate and cover with a lid or tinfoil to keep the meat warm. In the same greasy pan, add the sliced onion and extra butter and cook it gently over medium heat for 10 minutes until softened. (I often add diced bacon as well, if I only serve the stoemp with sausages.)

    6. Then add the beer and turn the heat up. Let the beer reduce until you get a nice beer and onion sauce (you can add a little flour or sauce thickener if you like). Add the pan fried meat back to the pan and cover to keep warm.

    7. Drain the cooked potatoes and garlic, add them back to the pan you cooked them in together with the pan fried cabbage and chopped parsley. Sprinkle with some pepper, salt and nutmeg. Also add the milk and the rest of the unsalted butter.

    8. Mash the potatoes, parsley and cabbage up. Add extra butter or milk if necessary. Also check the seasoning and add extra pepper, nutmeg or salt to taste if necessary. Scoop the cabbage mash onto plates and top with the pan fried sausages (and bacon). Drizzle with the beer and onion sauce. Serve hot.

  • Beetroot latkes

    Beetroot latkes

    Beetroot latkes is a ukrainian vegetarian favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 tablespoon Rapeseed Oil
    • 4 tablespoons Greek Yogurt
    • 1/2 bag Mint
    • 150g Rocket
    • 130g Cherry Tomatoes
    • 400g Beetroot
    • 1 beaten Egg
    • 1 tablespoon Plain Flour
    • 1 clove finely chopped Garlic
    • 1 tsp Caraway Seed
    • 1/2 teaspoon Ground Cumin
    • Zest of 1 Lemon

    Method

    Heat the oven to 180C/160C fan/gas 4. Make the latkes by combining all of the ingredients.

    Heat the oil in a large non-stick pan. Spoon in the mixture to make six round latkes. Fry for 4-5 mins on each side, then transfer to a baking sheet and bake for 10 mins.

    Combine the yogurt and mint in a small bowl. Toss the salad leaves and tomatoes together, then serve the latkes with the mint yogurt and salad.

    Want to watch it come together? See the full walkthrough.

  • Beetroot & red cabbage sauerkraut

    Beetroot & red cabbage sauerkraut

    Beetroot & red cabbage sauerkraut is a polish vegetarian favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 320g Beetroot
    • 450g Red Cabbage
    • 1 small Onion
    • 2 tsp Caraway Seed
    • 1 tsp Sea Salt

    Method

    Tip all the ingredients into a large bowl, add 1-1½ tsp freshly ground black pepper, then scrunch it all together with your hands for 5 mins. You might want to wear gloves to avoid staining your skin with the beetroot juices.

    Press the veg down in the bowl with your hands, then cover the surface and up the side of the bowl with a large sheet of compostable cling film or something reusable like a beeswax wrap. Now place another similar-sized bowl on top. Press down hard and add anything heavy (packs of rice or cans work well) to weigh it down so the juices rise to cover the surface. Cover again.

    Leave to ferment at room temperature for at least five days, but for maximum flavour, leave for one-five weeks (until the bubbling subsides).

    Check the sauerkraut. After a few days, you will see bubbles that have built up as it ferments. Give it a stir, then cover and weigh it down again as before. The cabbage will become increasingly sour the longer it’s fermented, so taste it now and again. When you like the flavour, transfer it to sterilised jars and keep chilled. Will keep chilled for up to six months.

    Want to watch it come together? See the full walkthrough.

  • Beef and Mustard Pie

    Beef and Mustard Pie

    Beef and Mustard Pie is a british beef favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1kg Beef
    • 2 tbs Plain Flour
    • 2 tbs Rapeseed Oil
    • 200ml Red Wine
    • 400ml Beef Stock
    • 1 finely sliced Onion
    • 2 chopped Carrots
    • 3 sprigs Thyme
    • 2 tbs Mustard
    • 2 free-range Egg Yolks
    • 400g Puff Pastry
    • 300g Green Beans
    • 25g Butter
    • pinch Salt
    • pinch Pepper

    Method

    Preheat the oven to 150C/300F/Gas 2.

    Toss the beef and flour together in a bowl with some salt and black pepper.

    Heat a large casserole until hot, add half of the rapeseed oil and enough of the beef to just cover the bottom of the casserole.

    Fry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef.

    Return the beef to the pan, add the wine and cook until the volume of liquid has reduced by half, then add the stock, onion, carrots, thyme and mustard, and season well with salt and pepper.

    Cover with a lid and place in the oven for two hours.

    Remove from the oven, check the seasoning and set aside to cool. Remove the thyme.

    When the beef is cool and you’re ready to assemble the pie, preheat the oven to 200C/400F/Gas 6.

    Transfer the beef to a pie dish, brush the rim with the beaten egg yolks and lay the pastry over the top. Brush the top of the pastry with more beaten egg.

    Trim the pastry so there is just enough excess to crimp the edges, then place in the oven and bake for 30 minutes, or until the pastry is golden-brown and cooked through.

    For the green beans, bring a saucepan of salted water to the boil, add the beans and cook for 4-5 minutes, or until just tender.

    Drain and toss with the butter, then season with black pepper.

    To serve, place a large spoonful of pie onto each plate with some green beans alongside.

    Want to watch it come together? See the full walkthrough.

  • Beef and Broccoli Stir-Fry

    Beef and Broccoli Stir-Fry

    Beef and Broccoli Stir-Fry is a chinese beef favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 tsp Soy Sauce
    • 1 tsp Dry sherry
    • 1/2 tsp Cornstarch
    • 1/8 teaspoon Black Pepper
    • 1 lb Sirloin steak
    • 2 tablespoons Oyster Sauce
    • 1 tsp Dry sherry
    • 1 tablespoon Soy Sauce
    • 1/4 cup Chicken Stock
    • 1 lb Broccoli
    • 2 tablespoons High Heat Cooking Oil
    • 2 cloves minced Garlic
    • 1 tsp Cornstarch
    • 1 tablespoon Water

    Method

    Marinate the beef:

    Stir together the beef marinade ingredients (1 teaspoon soy sauce, 1 teaspoon Chinese rice wine, 1/2 teaspoon cornstarch, 1/8 teaspoon black pepper) in a medium bowl.

    Add the beef slices and stir until coated. Let stand for 10 minutes.

    Prepare the sauce:

    Stir together the sauce ingredients (2 tablespoons oyster sauce, 1 teaspoon Chinese rice wine, 1 teaspoon soy sauce, 1/4 cup chicken broth) in a small bowl. Set aside.

    Blanch or steam the broccoli:

    Bring a pot of water to a boil. Add the broccoli and cook until crisp-tender, about 2 minutes. Drain thoroughly.

    Stir-fry the beef:

    Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat.

    Add the beef and immediately spread it out all over the surface of the wok or pan in a single layer (preferably not touching).

    Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan, and fry for an additional 30 seconds to 1 minute until no longer pink.

    Add the sauce, cornstarch, and broccoli:

    Pour in the sauce and the cornstarch slurry (1 teaspoon cornstarch dissolved in 1 tablespoon of water). Stir until the sauce boils and thickens, about 30 seconds. Stir in the broccoli.

    Serve immediately, with steamed rice or on its own.

    Want to watch it come together? See the full walkthrough.

  • Bean & Sausage Hotpot

    Bean & Sausage Hotpot

    Bean & Sausage Hotpot is a british miscellaneous favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 8 large Sausages
    • 1 Jar Tomato Sauce
    • 1200g Butter Beans
    • 1 tbls Black Treacle
    • 1 tsp English Mustard

    Method

    In a large casserole, fry the sausages until brown all over – about 10 mins.

    Add the tomato sauce, stirring well, then stir in the beans, treacle or sugar and mustard. Bring to the simmer, cover and cook for 30 mins. Great served with crusty bread or rice.

    Want to watch it come together? See the full walkthrough.

  • BBQ Pork Sloppy Joes

    BBQ Pork Sloppy Joes

    BBQ Pork Sloppy Joes is a united states pork favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 Potatoes
    • 1 Red Onions
    • 2 cloves Garlic
    • 1 Lime
    • 2 Bread
    • 1 lb Pork
    • Barbeque Sauce
    • Hotsauce
    • Tomato Ketchup
    • Sugar
    • Vegetable Oil
    • Salt
    • Pepper

    Method

    1

    Preheat oven to 450 degrees. Wash and dry all produce. Cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 20-25 minutes.

    2

    Meanwhile, halve and peel onion. Slice as thinly as possible until you have ¼ cup (½ cup for 4 servings); finely chop remaining onion. Peel and finely chop garlic. Halve lime; squeeze juice into a small bowl. Halve buns. Add 1 TBSP butter (2 TBSP for 4) to a separate small microwave-safe bowl; microwave until melted, 30 seconds. Brush onto cut sides of buns.

    3

    To bowl with lime juice, add sliced onion, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Stir to combine; set aside to quick-pickle.

    4

    Heat a drizzle of oil in a large pan over medium-high heat. Add chopped onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. Add garlic and cook until fragrant, 30 seconds more. Add pork and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

    5

    While pork cooks, in a third small bowl, combine BBQ sauce, pickling liquid from onion, 3 TBSP ketchup (6 TBSP for 4 servings), ½ tsp sugar (1 tsp for 4), and ¼ cup water (⅓ cup for 4). Once pork is cooked through, add BBQ sauce mixture to pan. Cook, stirring, until sauce is thickened, 2-3 minutes. Taste and season with salt and pepper.

    6

    Meanwhile, toast buns in oven or toaster oven until golden, 3-5 minutes. Divide toasted buns between plates and fill with as much BBQ pork as you’d like. Top with pickled onion and hot sauce. Serve with sweet potato wedges on the side.

  • Barbecue pork buns

    Barbecue pork buns

    Barbecue pork buns is a vietnamese pork favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 85g Sugar
    • 500g White Bread Mix
    • 1 tablespoon Sunflower Oil
    • 12 Bacon
    • Knob Ginger
    • 2 cloves chopped Garlic
    • 2 tablespoons Soy Sauce
    • 3 tablespoons Clear Honey
    • 3 tablespoons Tomato Puree
    • 1 beaten Egg

    Method

    Heat the oven to 200C/fan 180C/gas. Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack. Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth. Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size.

    Meanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 mins. Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well. Can be made up to 3 days ahead.

    Turn out the dough and knead briefly, then pull into 12 even-sized balls. Flatten with your hands, then put a teaspoon-size blob of the filling in the middle. Draw the dough up and pinch it closed like a purse, then turn the bun over and sit it on a large baking sheet. Cover with oiled cling film and leave to rise for about 30 mins until the dough feels pillowy. Brush with egg and bake for 20 mins until golden. Serve warm with dipping sauce. Can be frozen after second rise for up to 1 month or baked up to a day ahead and re-warmed.

    Want to watch it come together? See the full walkthrough.

  • Barbados Pepperpot

    Barbados Pepperpot

    Barbados Pepperpot is a beef favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 Pigs Trotters
    • 2 Lbs Oxtail
    • Splash Lime juice
    • 3 cloves Garlic
    • 2 Scotch Bonnet
    • 1 large Onion
    • 1 Cinnamon Stick
    • 2 Cloves
    • Pinch Sugar
    • Pinch Salt
    • Sprinkling Basil
    • Sprinkling Thyme
    • 2 Lbs Beef

    Method

    Wash the stewing steak and place it in the mixing bowl with the lemon or lime juice.

    Set that to one side; while you slice the garlic into tiny slices, slice the onion. Chop the basil and thyme.

    Now you need to be very careful when you slice the scotch bonnet peppers; you want these in fine pieces, which you can either do with a long knife trying not to touch the pepper, or you can wear rubber gloves to cut it up. Wash your hands straight afterward and do not touch your eyes; these peppers really burn your hands and eyes if they make contact with the skin!

    Now rinse the lime or lemon juice off the stewing steak. And cut the meat into cubes.

    Also, chop the pig’s trotters and the oxtail into cubes.

    Fill the large saucepan with water and bring to a boil.

    Add the pig’s trotters.

    When the pig’s trotters have boiled, drain the excess water, and now add the stewing steak and cover with fresh hot water.

    Now add your chopped garlic, onion, and peppers.

    Now add the cinnamon stick, cloves, basil, and thyme and a pinch of salt and sugar to taste.

    Now simmer until the meat is tender. The flavor of this dish comes out over a few days and therefore gets tastier each time you reheat it; make sure you always reheat the entire pot to boiling point.

    Want to watch it come together? See the full walkthrough.

  • Bangladeshi fish curry with daikon

    Bangladeshi fish curry with daikon

    Bangladeshi fish curry with daikon is a seafood favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 450g White Fish
    • 450g Daikon Radish
    • 4 tablespoons Vegetable Oil
    • 4 cloves Garlic
    • 1 medium Onion
    • 2 tsp Salt
    • 1 tsp Ground Turmeric
    • 2 tsp Ground Coriander
    • 2 tsp Chilli Powder
    • 2 Green Chilli
    • Handful Coriander Leaves
    • 1 Lime

    Method

    If you are using rohu fish it will usually be frozen. Soak it in cold water for 30-45 minutes to defrost and while still a little firm, descale and cut each steak into quarters and wash in cold saltwater a few times. Drain and set aside. If using an alternative such as cod, cut into 2 ½ inch chunks then rinse, drain and set aside

    2

    Top and tail the daikon and peel using a potato peeler. Cut in half widthways then cut each half down the middle, lengthways. Now slice into 2cm-thick half-moon pieces. Rinse and set aside

    3

    Place a large, shallow saucepan over a medium heat and add the oil. When the oil is hot add the crushed garlic and stir for a minute until pale golden

    4

    Add the onion paste and salt and cook for 3-5 minutes, until the onion softens and becomes translucent, stirring occasionally

    5

    Pour in 200ml of water then cover and cook for 10 minutes, stirring once or twice

    6

    After 10 minutes add the ground spices and stir for a couple of minutes so that the spices cook through. Cover and cook for 5 minutes over a low heat then stir in the daikon. After a minute or so add 200ml of water. Cover and cook for 10 minutes on a medium heat

    7

    Add the fish pieces to the pan and mix thoroughly so that the fish is coated in the spices. Gently shake the pan and cover and cook for 5 minutes on medium heat. It is very important not to stir the pot after this stage

    8

    Meanwhile, boil some water. After the 5 minutes are over carefully pour 500ml hot water into the pan. When doing this pour into the sides of the pan so that you don’t pour boiling water directly onto the fish

    9

    Give the pan a gentle shake then cover and simmer over high heat for 15 minutes. Add the chopped coriander and chillies and continue cooking for another 5 minutes then turn off the heat. Serve immediately with rice and the lime wedges

  • Bang bang prawn salad

    Bang bang prawn salad

    Bang bang prawn salad is a vietnamese seafood favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 140g Rice Noodles
    • 3 tablespoons Peanut Butter
    • 4 tablespoons Coconut Milk
    • 3 tablespoons sweet chilli sauce
    • 3 sliced thinly Spring Onions
    • 1 sliced Cucumber
    • 300g Bean Sprouts
    • 200g Prawns

    Method

    Cook the noodles following pack instructions, then rinse under cold water and drain thoroughly. In a small saucepan melt together the peanut butter, coconut milk, sweet chilli sauce and half the spring onions, adding 1-2 tbsp of water to loosen the mixture to a drizzling consistency.

    Mix the noodles, cucumber and beansprouts in a serving dish. Top with the prawns, drizzle over the peanut sauce and scatter over the remaining spring onions.

    Want to watch it come together? See the full walkthrough.

  • Balchi di Pisca

    Balchi di Pisca

    Balchi di Pisca is a seafood favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 Salt Cod
    • 3 Medium Potatoes
    • 1 Tomato
    • 1/2 Green Pepper
    • 1 medium Onion
    • 1 clove peeled sliced Garlic
    • 1/2 tsp Tobasco Sauce
    • Dash Nutmeg
    • To taste Salt
    • To taste Pepper
    • 1 Egg

    Method

    These delectable fish balls can also be made with salmon or fish fillets. Substitute one large can of salmon or one pound of any white fish for the cod.

    Soak for twenty-four hours:

    1 salted cod, or bakijow Discard the water.

    Place cod in saucepan with fresh water to cover. Simmer gently until the fish flakes easily when tested with the tines of a fork. Strain, reserving a bit of the broth. De bone the cod and set it aside for later use. In a saucepan, bring to boil in water to cover: 3 medium potatoes, peeled and diced When the potatoes are tender, drain them well. Add the cod and mash the two ingredients thoroughly together.

    Place in the container of an electric blender:

    1 tomato, peeled and chopped

    1/2 green pepper, chopped

    1 medium onion, peeled and chopped

    1 clove garlic, slivered

    1/2 tsp. Tabasco sauce, or minced hot pepper

    Dash of nutmeg

    Salt and pepper to taste

    Blend for a few seconds and pour the sauce over the mashed fish mixture. Combine these ingredients well and add 1 egg, beaten Mixture should be stiff enough to mold into balls about one and a half inches in diameter, If it’s too dry, add the fish stock a tablespoon at a time. Fry the balls in hot, deep fat until golden brown.