Tactical Tastes

Author: Derrick Kong

  • Algerian Carrots

    Algerian Carrots

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

    Ingredients

    • 1 1/2 cup Water
    • 2 Lbs Carrots
    • 5 tablespoons Olive Oil
    • 1 tsp Salt
    • 1/2 teaspoon Black Pepper
    • 1/2 teaspoon Ground Cinnamon
    • 1/2 teaspoon Ground Cumin
    • 3 Cloves Crushed Garlic
    • 1/2 teaspoon Thyme
    • 1 Bay Leaf
    • 1 tsp Lemon Juice

    Method

    Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sliced carrots, reduce the heat to medium, and cover the pan again. Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices. Reserve 1/2 cup of the cooking liquid.

    Heat the olive oil in a skillet over medium heat. Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.

    Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes. Sprinkle with lemon juice and remove the bay leaf before serving.

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

  • Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

    Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

    Algerian Bouzgene Berber Bread with Roasted Pepper Sauce is a algerian side favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 Red Pepper
    • 4 Tomato
    • 1 tablespoon Olive Oil
    • 4 Cloves Chopped Garlic
    • 1 chopped Jalapeno
    • To taste Salt
    • 2 Lbs Semolina
    • 1 1/2 tsp Salt
    • 3 Cups Water
    • 4 tablespoons Olive Oil
    • 6 tablespoons Olive Oil

    Method

    Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.

    Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.

    Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.

    For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.

    To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!

  • Alfajores

    Alfajores

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

    Ingredients

    • 300g All purpose flour
    • 200g Cornstarch
    • 200g Butter
    • 100g Sugar
    • 2 Egg Yolks
    • 1 teaspoon Lemon Zest
    • Dulce de leche
    • Sprinkling Desiccated Coconut

    Method

    Make the Dough: Cream butter and sugar. Add egg yolks and lemon zest. Gradually mix in flour and cornstarch to form a dough. Chill for 1 hour.

    Bake the Cookies: Roll out the dough, cut into circles, and bake at 180°C (350°F) for 12-15 minutes. Let cool.

    Assemble: Spread dulce de leche on one cookie, then sandwich with another. Roll the edges in coconut flakes.

    Pro Tips:

    Chill the dough before rolling it out to make it easier to handle and to prevent the cookies from spreading too much while baking.

    Dip the alfajores in melted chocolate and let them set on a wire rack for an extra decadent treat.

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

  • Ajo blanco

    Ajo blanco

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

    Ingredients

    • 150g White bread
    • 200g Almonds
    • 50 ml Extra Virgin Olive Oil
    • 1 Garlic Clove
    • 1 ½ tbsp Red Wine Vinegar

    Method

    Tip the bread into a bowl and pour over 350ml water. Leave to soak for 10 mins.

    Blend the ingredients together with 350ml water and 1 tsp salt.

    Let the soup cool in the fridge for 1 hr or so, then serve with a drizzle of oil and some black pepper.

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

  • Ají de Aguacate Recipe (Colombian Spicy Avocado Sauce)

    Ají de Aguacate Recipe (Colombian Spicy Avocado Sauce)

    Ají de Aguacate Recipe (Colombian Spicy Avocado Sauce) 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

    • 2 Avocado
    • 1 Habanero Pepper
    • 1 Egg
    • Juice of 2 Lime
    • To taste Salt
    • 2 tablespoons Vinegar
    • 1 chopped Onion
    • 2 chopped Scallions
    • 4 tablespoons Cilantro

    Method

    Place all the ingredients in a food processor. Process until the mixture is well combined.

    If the mixture is too thick, add more lime juice until you reach the desired consistency.

  • Air fryer patatas bravas

    Air fryer patatas bravas

    Air fryer patatas bravas is a spanish vegetarian favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 900g Potatoes
    • 3 tablespoons Olive Oil
    • 1 chopped Onion
    • 1 clove peeled crushed Garlic
    • 1 tblsp Paprika
    • 1 tblsp Tomato Puree
    • 225g Tinned Tomatos
    • To serve Basil Leaves

    Method

    Soak the potatoes in just-boiled water for 30 mins, then drain and leave to air-dry for 5 mins. Heat the air fryer to 200C. Tip the potatoes into a bowl and drizzle over 1 tbsp of the oil and add 1/2 tsp each of salt and freshly ground black pepper. Mix to coat the potatoes all over, then tip into the air fryer basket and cook for 20-30 mins until crisp and golden.

    Meanwhile, heat the remaining oil in a small pan over a medium-low heat and fry the onion for 8-10 mins until softened but not golden. Stir in the garlic and cook for a minute before adding the paprika and cooking for 30 seconds more. Stir in the tomato purée, cook for 1 min, then tip in the chopped tomatoes. Cook for 5-10 mins over a medium heat until thickened slightly.

    Once the potatoes are cooked, tip out onto a platter and pour over the tomato sauce. Sprinkle with the basil leaves, then serve.

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

  • Air Fryer Egg Rolls

    Air Fryer Egg Rolls

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

    Ingredients

    • 1 tablespoon Olive Oil
    • 1 lb Ground Pork
    • 1 clove peeled crushed Garlic
    • 1 tablespoon Ginger
    • 1 medium Carrots
    • 3 chopped Scallions
    • 3 Cups Cabbage
    • 1 tablespoon Soy Sauce
    • 1 tablespoon Rice Vinegar
    • 12 Egg Roll Wrappers
    • For brushing Oil
    • To serve Duck Sauce
    • To serve Plum Sauce
    • To serve Soy Sauce

    Method

    Alternative Pan Fry Method: If you don’t have access to an air fryer, you can make these egg rolls using a traditional pan fry method. Add enough oil to a medium skillet with high walls so the oil is about 1/2 inch up the side of the skillet. Heat oil on medium high heat until it reaches 350°F. Add egg rolls and fry for 3 to 4 minutes, flip, and fry for another 3 to 4 minutes until golden brown. Remove and let them drain and cool on a few paper towels.

    Cook the filling:

    In a large skillet over medium heat, add the olive oil along with the ground pork or chicken. Break apart the meat with a spatula or wooden spoon as it cooks. Cook until the meat is cooked through, 6 to 8 minutes.

    Add garlic, ginger, carrot, scallions, and cabbage. Continue to cook until cabbage wilts down and is soft, another 3 to 4 minutes, stirring regularly. Season the filling with soy sauce and rice wine vinegar, and take off the heat to cool. (This filling can be made in advance.)

    Assemble the egg rolls:

    Place a single egg roll wrapper on a dry surface with one point of the square facing you (like a diamond). Place about 1/4 cup of the egg roll filling mixture in the middle of the wrapper.

    Dip your fingers in water and run around the edges of the wrapper. Then fold the edges of the wrapper over the center and start rolling the egg roll away from you to form a tight cylinder. Place on a plate and repeat until you are out of filling. You should get at least a dozen egg rolls.

    Air fry the egg rolls:

    Place the egg rolls in the basket of your air fryer. Spray or brush them lightly with oil. Add as many as you can without stacking the egg rolls, making sure they don’t touch. Air needs to circulate around them. Brush the egg rolls lightly with oil.

    Place the basket in the air fryer and turn the air fryer to 350°F. Cook for 6 to 7 minutes, then flip the egg rolls, spray or brush with oil a second time on the bottom side, and cook for another 4 to 5 minutes.

    Finished egg rolls should be golden brown and crispy! Serve immediately.

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

  • Adana kebab

    Adana kebab

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

    Ingredients

    • 2 large Romano Pepper
    • 800g Lamb Mince
    • 3 tablespoons Red Pepper Paste
    • 1 tablespoon Pul Biber
    • 3 tablespoons Sunflower Oil

    Method

    Finely chop the peppers in a food processor, then tip them in a sieve and press into the sieve so that the peppers release all of their juices. Tip into a bowl along with the mince, red pepper paste, pul biber, 1½ tsp flaky sea salt, and 2 tbsp of the oil. Mix together, kneading well for at least 2-3 mins. If you need to, wet your hands with cold water to prevent the mixture from sticking. The mixture should be sticky when ready. Cover and chill for at least 2 hrs, or up to 12 hrs.

    When ready to cook, heat the grill to high or an oven to 220C/200C fan/gas 6. Divide the mixture into 12 equal portions, around 85g each. If you’d like to skewer them, divide into 8 equal portions and roll into balls. Using wet hands, thread the balls onto the end of the skewers, massaging the mixture down the skewers in between the palms of your hands, until evenly distributed. Ensure that the mixture is fully wrapped tightly around the skewers without any exposed metal. Alternatively, lay them on a large baking tray lined with parchment paper if cooking in the oven, or foil if cooking under the grill. Shape into 20cm-long köfte. Wet your fingers with a little cold water and make indents all along the köfte for the traditional shape.

    Gently brush each köfte with the remaining 1 tbsp oil and cook under the grill, on the top shelf for 10-12 mins, turning regularly, or cook in the oven for 16-18 mins, until crispy on the outside and juicy in the middle

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

  • Achiote Oil (Aceite Achiotado) Recipe

    Achiote Oil (Aceite Achiotado) Recipe

    Achiote Oil (Aceite Achiotado) Recipe 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

    • 2 cups Vegetable Oil
    • 4 tablespoons Achiote Seeds

    Method

    Heat the vegetable or olive oil and Achiote seeds in a small skillet over medium heat for about 2 to 3 minutes.

    Don’t let the seeds turn black. Remove the skillet from the heat and let stand for 5 minutes more. Strain the oil and store for up to 15 days at room temperature in a jar with a tight lid.

  • Acaraje black-eyed pea fritters with shrimp filling

    Acaraje black-eyed pea fritters with shrimp filling

    Acaraje black-eyed pea fritters with shrimp filling 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

    • 800g Black Eyed Peas
    • 1 clove Garlic
    • 1 Green Chilli
    • 1 small finely diced Red Onions
    • 2 tablespoons Plain Flour
    • 1 tsp Salt
    • 1 tsp Chilli Powder
    • 1 tsp Baking Powder
    • For frying Vegetable Oil
    • 1 sliced Red Onions
    • 1 tablespoon chopped Ginger
    • 2 cloves Garlic
    • 1 chopped Red Chilli
    • 150g Raw tiger prawns
    • 1 tablespoon Vegetable Oil
    • 2 Plum Tomatoes
    • 1 tablespoon chopped Coriander
    • Juice of 1 Lime

    Method

    Make the filling by placing the onion, ginger, garlic, chilli, and some salt into food processor. Purée until smooth. Heat the oil in a frying pan and pour the purée into it. Fry for 5 mins or until cooked through. Add the prawns, tomatoes and chopped coriander. Squeeze in the lime and add salt to taste. Cook for 3 mins, or until the prawns have cooked through. Remove from the heat.

    Drain and rinse the black-eyed peas. Pour into a food processor with the garlic and chili. Purée until smooth. Scrape into a bowl and add the onion, flour, salt, chilli powder and baking powder. Mix and roll into 16 balls.

    Heat the oven to 190C/170C fan/gas 5. Heat 8cm of the palm or vegetable oil in a wok or small heavy pan. When a small piece of bread sizzles, drop 4-5 balls into the oil. Fry until golden and crisp, about 4-5 mins. Drain on kitchen paper and repeat until they are all finished. You can keep them warm in the oven while you finish. Slice the fritters open down the centre and spoon the prawn filling in. Serve with hot sauce.