Tactical Tastes

Author: Derrick Kong

  • Baba Ghanoush

    Baba Ghanoush

    Baba Ghanoush is a syrian side favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 4 large Egg Plants
    • 2 cloves Garlic
    • 2 teaspoons Kosher Salt
    • 1 Lemon
    • 3 tablespoons Tahini
    • 3 tablespoons Extra Virgin Olive Oil
    • 2 tablespoons Greek Yogurt
    • 1 pinch Cayenne Pepper
    • 1 Leaf Mint
    • 2 tablespoons Parsley

    Method

    Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.

    Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.

    When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.

    Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.

    Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.

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

  • Ayam Percik

    Ayam Percik

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

    Ingredients

    • 6 Chicken Thighs
    • 16 Challots
    • 1 1/2 Ginger
    • 6 Garlic Clove
    • 8 Cayenne Pepper
    • 2 tbs Turmeric
    • 1 1/2 Cumin
    • 1 1/2 Coriander
    • 1 1/2 Fennel
    • 2 tbs Tamarind Paste
    • 1 can Coconut Milk
    • 1 tsp Sugar
    • 1 cup Water

    Method

    In a blender, add the ingredients for the spice paste and blend until smooth.

    Over medium heat, pour the spice paste in a skillet or pan and fry for 10 minutes until fragrant. Add water or oil 1 tablespoon at a time if the paste becomes too dry. Don’t burn the paste. Lower the fire slightly if needed.

    Add the cloves, cardamom, tamarind pulp, coconut milk, water, sugar and salt. Turn the heat up and bring the mixture to boil. Turn the heat to medium low and simmer for 10 minutes. Stir occasionally. It will reduce slightly. This is the marinade/sauce, so taste and adjust seasoning if necessary. Don’t worry if it’s slightly bitter. It will go away when roasting.

    When the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days.

    Preheat the oven to 425 F.

    Remove the chicken from the marinade. Spoon the marinade onto a greased (or aluminum lined) baking sheet. Lay the chicken on top of the sauce (make sure the chicken covers the sauce and the sauce isn’t exposed or it’ll burn) and spread the remaining marinade on the chicken. Roast for 35-45 minutes or until internal temp of the thickest part of chicken is at least 175 F.

    Let chicken rest for 5 minutes. Brush the chicken with some of the oil. Serve chicken with the sauce over steamed rice (or coconut rice).

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

  • Avocado dip with new potatoes

    Avocado dip with new potatoes

    Avocado dip with new potatoes is a australian vegetarian favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 3 Large Avocado
    • 200g Natural Yoghurt
    • Zest and juice of 1 Lime
    • Juice of 1/2 Lemon
    • 1.25kg Baby New Potatoes
    • 2 tablespoons Olive Oil
    • 1 teaspoon Hot Chilli Powder
    • 1 teaspoon Cumin Seeds
    • 200g Tortillas

    Method

    Whizz half the avocado flesh with the yogurt, lime and lemon juice and seasoning. Dice the remaining avocado, then gently stir into the whizzed mix with most of the lime zest. Cover, then chill until ready to serve.

    Boil potatoes for 6 mins, then drain well and toss with olive oil, chilli powder and cumin seeds. Now set aside until half an hour before your guests arrive.

    Heat oven to 200C/180C fan/gas 6, then roast potatoes for about 30 mins, shaking the tray halfway, until golden and tender. Transfer the dip to one or two bowls, scatter with the remaining lime zest and serve with the hot potatoes, and tortilla chips for dipping.

  • Aussie Burgers

    Aussie Burgers

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

    Ingredients

    • 500g Lean Minced Steak
    • 100g Cooked Beetroot
    • 2 small Naan Bread
    • 50g Rocket
    • 4 tablespoons Soured cream and chive dip

    Method

    Make the burgers: Tip the meat into a bowl and sprinkle over 1 tsp salt and a good grinding of black pepper.Work with wet hands to mix in the seasoning. Divide into four with your hands and shape into burgers. (It can be frozen at this stage.)

    Sort out your ingredients: Slice the beetroot and split the naan breads.

    Toast the naans: Heat a griddle pan or barbecue. Griddle the naans on both sides until lightly toasted and set aside. Add the burgers to the grill or barbecue and cook for 2-3 minutes, then turn and cook the other side for a further 2-3 minutes.

    Assemble the dish: Set half a toasted naan on each serving plate and put a pile of rocket on each. Top with a burger, then a few slices of beetroot and a dollop of soured cream. Sprinkle with salt and freshly ground black pepper and serve immediately with a big green salad and chips. A glass of red wine wouldn’t go amiss, either.

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

  • Aubergine couscous salad

    Aubergine couscous salad

    Aubergine couscous salad is a turkish vegetarian favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 sliced Aubergine
    • 3 tablespoons Olive Oil
    • 140g Couscous
    • 225g Vegetable Stock
    • 200g Cherry Tomatoes
    • Handful Mint
    • 100g Goats Cheese
    • Juice of 1/2 Lemon

    Method

    Heat grill to high. Put the aubergine on a baking sheet, brush with oil and season. Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.

    Meanwhile, tip the couscous into a large bowl, pour over the stock, then cover and leave for 10 mins. Mix the tomatoes, mint, goat’s cheese and remaining oil together. Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.

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

  • Aubergine & hummus grills

    Aubergine & hummus grills

    Aubergine & hummus grills is a turkish vegetarian favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 Aubergine
    • 2 tablespoons Vegetable Oil
    • 3 sliced thinly Bread
    • 300g Hummus
    • 100g Walnuts
    • 40g Parsley
    • 200g Cherry Tomatoes
    • Juice of 1/2 Lemon
    • Splash Extra Virgin Olive Oil

    Method

    Lay the aubergine out in one layer on a large baking sheet. Brush sparingly with vegetable oil, then season generously. Grill for 15 mins, turning twice and brushing with oil until the slices are softened and cooked through. Meanwhile, whizz the bread into crumbs. Add 2 tsp oil and whizz briefly again, to coat.

    Spread a couple of tsps of hummus on top of each slice of aubergine. Tip the breadcrumbs onto a large plate, then press the hummus side of the aubergines into the crumbs to coat. Grill again, crumb-side up, for about 3 mins until golden.

    Toss the walnuts, parsley and cherry tomatoes in a bowl, season, then add the lemon juice and olive oil and toss again. Serve the grills with the salad, a dollop more hummus and some pitta bread.

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

  • Asado

    Asado

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

    Ingredients

    • 2kg Mixed Beef Cuts
    • 4 Chorizo
    • 2 Morcilla
    • To taste Salt

    Method

    Prepare the Fire: Start a wood fire in your grill and let it burn down to coals.

    Season the Meat: Generously salt the beef cuts.

    Grill the Meat: Place the beef on the grill, starting with the thickest cuts farthest from the coals. Add chorizo and morcilla after the beef has been cooking for a while.

    Cook to Perfection: Cook the meat, turning occasionally, until it reaches your desired doneness. Typically, ribs may take up to 2 hours; thinner cuts will cook faster.

    Rest and Serve: Let the meat rest for about 10 minutes before slicing. Serve with chimichurri sauce and grilled vegetables.

    Pro Tips:

    Use a mix of wood and charcoal for a consistent heat source. Wood adds flavor, while charcoal maintains temperature.

    Season the meat just before grilling to ensure it retains its moisture and flavor.

    Serving Suggestions:

    Serve with a side of chimichurri sauce, a fresh tomato salad, and crusty bread. Pair with a robust Malbec wine to complement the rich flavors of the meat.

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

  • Arroz con gambas y calamar

    Arroz con gambas y calamar

    Arroz con gambas y calamar is a spanish seafood favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 24 Raw King Prawns
    • 2 tbsp Olive Oil
    • 1 small Onion
    • 1 Bay Leaf
    • 1 pinch Saffron
    • 450g Paella Rice
    • 2 teaspoons Tomato Puree
    • 200ml White Wine
    • 650ml Seafood stock
    • 3 Medium Squid

    Method

    Peel and devein most of the prawns (a fishmonger should be able to do this for you), keeping a few whole for decoration, if you like. Heat the olive oil in a large frying pan or shallow flameproof casserole over a medium-low heat and fry the onion for 5 mins until softened. Add the bay leaf, saffron, rice and tomato purée, and cook for 1-2 mins more, stirring.

    Pour in the wine and bubble for 1-2 mins, then pour in the seafood stock and 150ml water. Cook for 5 mins, then add the squid, season well and stir to combine. Bring to the boil, then cover and reduce the heat to a gentle simmer. Cook for 12 mins more, adding a little more water if the mixture starts to look dry.

    Uncover the pan and stir through the peeled prawns, then arrange any whole prawns on top of the rice mixture. Cover again and simmer for a further 5-6 mins until the prawns are pink and cooked through. Leave to stand for a couple of minutes before serving from the pan.

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

  • Arroz al horno (baked rice)

    Arroz al horno (baked rice)

    Arroz al horno (baked rice) is a spanish pork favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 tbsp Extra Virgin Olive Oil
    • 800g Pork belly slices
    • 150g Black Pudding
    • 100g Bacon lardon
    • 1 chopped Onion
    • 2 Red Pepper
    • 1 chopped Plum Tomatoes
    • 8 Garlic Clove
    • 4 teaspoons Paprika
    • 1/2 teaspoon Chilli Flakes
    • 200g Dried white beans
    • 1 1/2 L Chicken Stock
    • 6 parts Thyme
    • 375g Paella Rice
    • 1 Lemon Juice

    Method

    Heat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow casserole dish) measuring around 30cm in diameter. Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl. Add the remaining oil to the pan and lower the heat to medium, then add the black pudding and bacon and fry all over for several mins. Remove with a slotted spoon. Fry the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft. Add the garlic, smoked paprika and chilli flakes and cook for another 2 mins, then put the pork, black pudding and bacon back in the pan. Add the beans, stock and whichever herb you’re using, and bring everything to the boil.

    Sprinkle the rice around the pork belly, pushing it underneath the stock. Let the stock come to the boil again, season well, then transfer to the oven (leave it uncovered). Cook for 20 mins without stirring, then check to see how the rice is doing. The rice should be tender and the stock absorbed. If it’s not ready, put back in the oven for another 5 mins, then check again. Taste for seasoning.

    Squeeze lemon juice over the top and drizzle over some extra virgin olive oil just before serving, if you like.

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

  • Arepa pelua

    Arepa pelua

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

    Ingredients

    • 500g Beef
    • 1 Onion
    • 1 Red Pepper
    • 2 cloves Garlic
    • 1 tsp Cumin
    • 1 tsp Oregano
    • 1 tsp Paprika
    • 1 L Beef Stock
    • 2 1/2 cups Water
    • Pinch Salt
    • 200g Cheese
    • Pinch Extra Virgin Olive Oil

    Method

    Cook the meat: Place the flank steak in a pot with broth or water and salt. Cook over low heat for about 2 hours, until tender and easy to shred.

    Shred the meat: Once cooked, drain and shred the meat using two forks.

    Prepare the vegetables: Sauté chopped onion, bell pepper, and garlic in a little oil. Add cumin, oregano, paprika, and salt. Stir in the meat and cook for a few minutes until the flavors are well combined.

    Make the dough: In a bowl, mix the cornmeal with warm water and salt until a soft dough forms. Let it rest for 5 minutes.

    Form the arepas: Divide the dough into 6 portions, shape into balls, and flatten into thick discs.

    Cook: Cook the arepas on a griddle or skillet over medium heat for 2–3 minutes on each side until golden. You can then bake them for a few minutes if you prefer them crispier.

    Fill: Slice the arepas open on one side, fill with the hot shredded beef, and top with grated cheese.

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

  • Arepa Pabellón

    Arepa Pabellón

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

    Ingredients

    • 2 Corn Arepa Filled With Mozarella Cheese
    • 1 Fried Ripe Bananas
    • 1 Can Black Beans
    • 1 Pico De Gallo Sauce
    • 2kg Shredded Meat
    • 1 chopped Tomato
    • Pinch Salt
    • Pinch Pepper

    Method

    Prepare the meat in a skillet and add salt and pepper to taste, heat the beans over medium heat in a pan, fry or grill the ripe plantains as indicated on its package and cut the tomato into small cubes. Reserve these ingredients until filling.

    Preheat the grill or pan and grill the arepa, putting it once on each side until they are golden brown.

    With the help of a knife, open it by the edge through the middle, creating a space to fill it with the ripe plantain, the beans, meat and chopped tomato.

    Serve with a little pico de gallo or guacamole dip sauce.

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

  • Arepa

    Arepa

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

    Ingredients

    • 1 tsp Salt
    • 1 cup Corn Flour
    • 1 1/4 cup Warm Water

    Method

    Put the corn flour in a bowl and add the salted water little by little, mixing with the flour until all the water has been used and the flour has become a dough. Let it rest for five minutes. Now, shape the dough into round rolls about 3 inches in diameter and 1/2 inch thick. In a lightly greased skillet, slowly cook the arepas until a crust forms on each side. Now place them into a casserole and bake in the oven at 350 degrees for approximately 20 minutes, until the arepas sound hollow when tapped.

    To enhance taste: instead of using just water, use chicken or beef broth.

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

  • Apple Potato Mash (Hete bliksem)

    Apple Potato Mash (Hete bliksem)

    Apple Potato Mash (Hete bliksem) is a netherlands side favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 250g Apples
    • 250g Potatoes
    • 1 Cinnamon Stick
    • 1 tsp Maple Syrup
    • Sprinkling Ground Cinnamon
    • 4 Bacon
    • 200g Cheese
    • Pinch Salt
    • 1 Egg
    • 50g Sesame Seed

    Method

    Clean and peel the potatoes and cut them into even size chunks. Boil them in salted water for about 10 min and then add the cleaned and chopped apples into the boiling water. Add the cinnamon stick as well. Leave to boil for another 10 minutes or until both apples and potatoes are to your liking. I like mine to be fairly chunky but that is a personal preference

    In the mean time bake the streaky bacon in a dry frying pan until crispy and set aside to drain on paper towels.

    Slice a few apple pieces and melt a little butter in a fryin pan. Add the apple slices to it and add a bit of maple syrup into the pan as well as some cinnamon. Let it simmer until the apple is soft.

    Prepare a plate with one whisked egg and one plate with sesame seeds. Cut your cheese into the required size. The smaller it is, the easier it is too handle.

    Dip the cheese into the egg and make sure it coats all sides. Then dip the cheese into the sesame seeds and make sure it is covered everywhere.

    Heat a non stick frying pan on high until nice and hot. Put the cheese slice in and bake until the sesame seeds are brown. You have to do this rather quickly or the cheese will melt completely. Turn and bake the other side.

    Drain the apples and potatoes and mash them together. Taste and add cinnamon and salt where needed. Remove the cinnamon stick before mashing

  • Apple pie pops

    Apple pie pops

    Apple pie pops is a dessert favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 tablespoon Sugar
    • 1 1/2 cups All purpose flour
    • 1 tsp Salt
    • 4 oz Unsalted Butter
    • 1 tablespoon Shortening
    • 1/4 cup Cold Water
    • 1 lb Apples
    • 1/4 cup Brown Sugar
    • 1 tsp Cinnamon
    • 3 tablespoons Unsalted Butter
    • 1/2 tsp Ground Nutmeg
    • 1/2 tsp Salt
    • 3/4 teaspoon Lemon Juice
    • Topping Sugar
    • 1 Egg
    • 2 tsp Water

    Method

    Need Lollipop sticks

    Instructions for crust

    Combine the flour, sugar, and salt to a food processor bowl. Mix using the pulse setting.

    Add butter and shortening and pulse about 10 -12 times until the texture is changed to small pebbles.

    Add ¾ of the ice water and pulse a few more times until the dough takes the shape of a ball. Add more water as needed. Don’t overmix. Don’t worry if the dough isn’t completely blended. You will use your rolling pin to finish creating the crust.

    Place dough ball onto the counter and flatten into a flat disc. Wrap it in plastic wrap and refrigerate for at least an hour or overnight.

    Instructions for pie filling

    Heat butter over medium heat, until just golden brown

    Add brown sugar, spices, salt and lemon juice. Stir to combine ingredients

    Add diced apples and stir.

    Allow apples to cook for about 5-7 minutes, over medium heat

    Remove from heat and let the apple mixture cool. You can place apples in the refrigerator to speed up the process.

    Mix egg and water for an egg wash.

    Roll out pie dough to 1/8 inch thickness.

    Cut out rounds of 2 ½ to 3 inches and place them on parchment paper. You will need to roll out the extra dough left over scraps from cutting.

    In half of the rounds, cut out shapes or holes for ventilation purposes

    On the other half of the rounds, gently press one lollipop stick about halfway up each round.

    Place one tablespoon of apple mixture in the center of each round.

    Place each round on top of apples seal the edges.

    Brush each pie pop with egg wash and sprinkle sugar on top.

    Bake 15-20 minutes or until golden brown.

    Enjoy!

  • Apple Pie

    Apple Pie

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

    Ingredients

    • 4 Apples
    • 2 Eggs
    • 125ml Sugar
    • 1 1/2 cups Flour
    • 1/2 tsp Salt
    • 1 tsp Bicarbonate Of Soda
    • 250ml Sour Milk

    Method

    Peel and clean apples/rhubarb, cut in to a slices

    beat eggs and sugar together into a light foam

    Mix together flour, salt and baking powder

    Add the dry ingredients to the egg mixture and add sour milk gradually while stirring, Add berries.

    Pour dough in to a butter greased pan. Sprinkle over sugar (and cinnamon). Bake at 180 C for 30 minute

  • Apple Frangipan Tart

    Apple Frangipan Tart

    Apple Frangipan Tart is a british dessert favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 175g/6oz digestive biscuits
    • 75g/3oz butter
    • 200g/7oz Bramley apples
    • 75g/3oz Salted Butter
    • 75g/3oz caster sugar
    • 2 free-range eggs, beaten
    • 75g/3oz ground almonds
    • 1 tsp almond extract
    • 50g/1¾oz flaked almonds

    Method

    Preheat the oven to 200C/180C Fan/Gas 6.

    Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs. Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter. Tip into the tart tin and, using the back of a spoon, press over the base and sides of the tin to give an even layer. Chill in the fridge while you make the filling.

    Cream together the butter and sugar until light and fluffy. You can do this in a food processor if you have one. Process for 2-3 minutes. Mix in the eggs, then add the ground almonds and almond extract and blend until well combined.

    Peel the apples, and cut thin slices of apple. Do this at the last minute to prevent the apple going brown. Arrange the slices over the biscuit base. Spread the frangipane filling evenly on top. Level the surface and sprinkle with the flaked almonds.

    Bake for 20-25 minutes until golden-brown and set.

    Remove from the oven and leave to cool for 15 minutes. Remove the sides of the tin. An easy way to do this is to stand the tin on a can of beans and push down gently on the edges of the tin.

    Transfer the tart, with the tin base attached, to a serving plate. Serve warm with cream, crème fraiche or ice cream.

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

  • Apple cake

    Apple cake

    Apple cake is a netherlands dessert favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 4 Eggs
    • 200g Sugar
    • 200g Self-raising Flour
    • 200g Melted Butter
    • 1 tsp Vanilla Extract
    • 1 tsp Ground Cinnamon
    • 3 Apples
    • Pinch Salt
    • Sprinkling Ground Sugar

    Method

    Preheat the oven to 180°C. (350˚F) Grease a cake pan and line it with baking paper.

    In a large bowl, break the four eggs with the sugar and beat until they have tripled in volume and become fluffy.

    Sift the self-rising baking flour and add it to your egg mixture. Fold this over, preserving as much air as possible. Add the melted (and slightly cooled) butter and mix until combined.

    Add cinnamon, pinch of salt and vanilla extract.

    Add the diced apple to the batter and gently fold them into the batter so that the apple pieces are evenly distributed. You can roll the apple pieces through some more cinnamon.

    Pour the batter into the prepared cake pan and smooth the top with a spatula.

    Place the apple slices on top of the batter and press lightly. Sprinkle optionally with some almond shavings.

    Bake the apple cake in the preheated oven for about 45-50 minutes, or until a wooden skewer comes out clean when inserted into the center of the cake.

    Remove the cake from the oven and let it cool in the mold for a few minutes. Then carefully remove the cake from the mold and let cool completely on a wire rack.

    Sprinkle the cooled apple cake with powdered sugar

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

  • Apple & Blackberry Crumble

    Apple & Blackberry Crumble

    Apple & Blackberry Crumble is a british dessert favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 120g Plain Flour
    • 60g Caster Sugar
    • 60g Butter
    • 300g Braeburn Apples
    • 30g Butter
    • 30g Demerara Sugar
    • 120g Blackberries
    • ¼ teaspoon Cinnamon
    • to serve Ice Cream

    Method

    Heat oven to 190C/170C fan/gas 5. Tip the flour and sugar into a large bowl. Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.

    Meanwhile, for the compote, peel, core and cut the apples into 2cm dice. Put the butter and sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples and cook for 3 mins. Add the blackberries and cinnamon, and cook for 3 mins more. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.

    To serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.

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

  • Apam balik

    Apam balik

    Apam balik is a malaysian dessert favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 200ml Milk
    • 60ml Oil
    • 2 Eggs
    • 1600g Flour
    • 3 tsp Baking Powder
    • 1/2 tsp Salt
    • 25g Unsalted Butter
    • 45g Sugar
    • 3 tbs Peanut Butter

    Method

    Mix milk, oil and egg together. Sift flour, baking powder and salt into the mixture. Stir well until all ingredients are combined evenly.

    Spread some batter onto the pan. Spread a thin layer of batter to the side of the pan. Cover the pan for 30-60 seconds until small air bubbles appear.

    Add butter, cream corn, crushed peanuts and sugar onto the pancake. Fold the pancake into half once the bottom surface is browned.

    Cut into wedges and best eaten when it is warm.

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

  • Anzac biscuits

    Anzac biscuits

    Anzac biscuits is a australian dessert favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 85g Porridge oats
    • 85g Desiccated Coconut
    • 100g Plain Flour
    • 100g Caster Sugar
    • 100g Butter
    • 1 tblsp Golden Syrup
    • 1 teaspoon Bicarbonate Of Soda

    Method

    Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.

    Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.

    Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

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

  • Antiguan Breakfast (Chop Up and ‘Saltfish’)

    Antiguan Breakfast (Chop Up and ‘Saltfish’)

    Antiguan Breakfast (Chop Up and ‘Saltfish’) is a breakfast favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 4 Egg Plants
    • 8 oz Callaloo
    • 1 lb Pumpkin
    • 3 cloves Chopped Garlic
    • 1 Diced Onion
    • 2 oz Butter
    • 1/2 tsp Salt
    • 1/4 tsp Black Pepper

    Method

    Peel and chop eggplant and pumpkin into medium-sized pieces.

    Heat butter and add onions and garlic in a medium sized pot set to medium to high heat. Sauté for 2 minutes until softened but not browned.

    Add pumpkin and eggplant. Sauté for an additional two to three minutes.

    Add water just to cover the vegetables. Bring to a boil, reduce heat to a simmer and cook until the vegetables are soft.

    Add the chopped spinach, stir and cook for an additional 3 minutes.

    Pour the vegetable mixture into a colander and let drain.

    After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk.

    Add salt and pepper. Adjust seasoning to taste.

  • Amok Trey – Cambodian Fish Curry

    Amok Trey – Cambodian Fish Curry

    Amok Trey – Cambodian Fish Curry 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 lb Fish fillet
    • 1 Can Coconut Milk
    • 2 tablespoons Red Curry Paste
    • 1 tablespoon Fish Sauce
    • 1 tsp Brown Sugar
    • 1 cup Chicken Stock
    • 1 Egg
    • 2 Kaffir Lime Leaves
    • 1 tablespoon Vegetable Oil
    • Handful Banana Leaves
    • Garnish Cilantro
    • Garnish Lime

    Method

    1. In a medium bowl, combine the coconut milk, red curry paste, fish sauce, palm sugar, and broth, whisking until smooth—this ensures no lumps in the sauce.

    2. Heat the vegetable oil in a large skillet over medium heat (about 350°F) for 30 seconds until shimmering.

    3. Pour the coconut milk mixture into the skillet and bring it to a gentle simmer, stirring occasionally, which should take about 3-4 minutes.

    4. Add the fish cubes and kaffir lime leaves to the skillet, submerging them fully in the sauce.

    5. Reduce the heat to low, cover the skillet, and let it cook for 10 minutes until the fish is opaque and flakes easily with a fork—avoid overcooking to keep it tender.

    6. Stir in the beaten egg slowly, cooking for 2 more minutes until the sauce thickens slightly, which adds a rich, custard-like texture.

    7. While the curry simmers, prepare the banana leaves by briefly passing them over a gas flame for 10 seconds to make them pliable, or use parchment paper as a handy alternative.

    8. Spoon the curry into the center of each banana leaf square, folding the edges to form a tight packet to trap steam.

    9. Place the packets in a steamer basket over boiling water and steam for 10 minutes until heated through and fragrant.

    10. Carefully unwrap the packets and garnish with fresh cilantro and lime wedges before serving

  • Almojábanas (Colombian Cheese Bread)

    Almojábanas (Colombian Cheese Bread)

    Almojábanas (Colombian Cheese Bread) is a side favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 1/4 cup Cornmeal
    • 3 Cups Queso Fresco
    • 1 cup Mozzarella
    • 2 tablespoons Butter
    • 1 tsp Baking Powder
    • 1/4 tsp Salt
    • 2 Eggs
    • 4 tablespoons Milk

    Method

    Preheat the oven to 400° F.

    Mix the masarepa and cheese in a food processor.

    Add the remaining ingredients and mix well.

    Divide into 8 equal-size portions and shape into a ball.

    Place on a greased baking sheet and bake for about 25 to 30 minutes, or until they are golden. Serve warm.

  • Algerian Kefta (Meatballs)

    Algerian Kefta (Meatballs)

    Algerian Kefta (Meatballs) is a algerian beef favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 lb Ground Beef
    • 4 Cloves Crushed Garlic
    • 1/2 cup Onion
    • To taste Salt
    • To taste Pepper
    • 3 Plum Tomatoes
    • 1 tsp Parsley
    • 1/2 cup Water

    Method

    Combine ground beef with 1/2 of the minced garlic and 1 tablespoon chopped onion in a large bowl. Mix with your hands until fully incorporated. Shape meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.

    Heat a large skillet over medium-high heat. Brown patties in batches in the hot skillet until crispy on both sides and no longer pink in the center, about 10 minutes. Set meatballs aside in a rimmed serving dish.

    Reduce heat to medium and stir remaining chopped onion into drippings in the skillet. Season with salt and pepper. Cook, stirring constantly, until onion has softened and turned translucent, about 5 minutes. Stir in remaining garlic and cook for 30 seconds. Stir in Roma tomatoes, dried parsley, and ras el hanout. Pour in water. Cook until tomatoes are soft, about 5 minutes.

    Pour tomato sauce over meatballs to serve.

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

  • Algerian Flafla (Bell Pepper Salad)

    Algerian Flafla (Bell Pepper Salad)

    Algerian Flafla (Bell Pepper Salad) is a algerian vegetarian favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 3 Green Pepper
    • 1 tablespoon Olive Oil
    • 1 tablespoon chopped Red Onions
    • 1 clove peeled crushed Garlic
    • To taste Salt
    • To taste Pepper
    • 1 Diced Plum Tomatoes

    Method

    Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.

    Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.

    Heat the olive oil in a skillet over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt, and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.

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