Tactical Tastes

Tag: recipe

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Bahia-style Moqueca prawn stew

    Bahia-style Moqueca prawn stew

    Bahia-style Moqueca prawn stew 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 Raw King Prawns
    • 75 ml Lime juice
    • 3 cloves Chopped Garlic
    • 3 tablespoons Coconut Oil
    • 4 Chopped Spring Onions
    • 1 Onion
    • 1 chopped Red Pepper
    • 1 tsp Chilli Flakes
    • 2 tsp Paprika
    • 3 chopped Plum Tomatoes
    • 400ml Coconut Milk
    • 2 tbs chopped Coriander
    • To serve Rice

    Method

    Place the prawns in a bowl with 2 tbsp of the lime juice, 1 tsp of salt and 1 tbsp of the chopped garlic. Chill for 1 hr.

    Heat the coconut oil in a large saucepan. Add the spring onion and onion and fry for 5 mins, then add the red pepper, chilli flakes, paprika and remaining garlic.

    Pour in the tomatoes, coconut milk and a little salt. Bring to a simmer and let reduce for 10 mins. Add the prawns, all the marinade and remaining lime juice. Gently simmer until the prawns turn white, about 3 mins. Serve with the fresh coriander and rice.

  • Bai Sach Chrouk – Grilled Pork with Rice

    Bai Sach Chrouk – Grilled Pork with Rice

    Bai Sach Chrouk – Grilled Pork with Rice 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

    • 650g Pork Shoulder
    • 1/4 cup Coconut Milk
    • 3 tablespoons Soy Sauce
    • 2 tablespoons Oyster Sauce
    • 2 tablespoons Honey
    • 4 cloves Garlic
    • 1 tsp Black Pepper
    • 2 cups Jasmine Rice
    • 4 cups Water
    • 1 tablespoon Vegetable Oil
    • 1 sliced Cucumber
    • Garnish Cilantro Leaves

    Method

    1. In a large bowl, combine the coconut milk, soy sauce, oyster sauce, honey, minced garlic, and black pepper to make the marinade.

    2. Add the thinly sliced pork shoulder to the marinade, ensuring each piece is fully coated, then cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.

    3. While the pork marinates, rinse the jasmine rice under cold water until the water runs clear to remove excess starch, which helps prevent clumping.

    4. In a medium pot, combine the rinsed rice and 4 cups of water, bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed and the rice is tender.

    5. Heat a grill pan or outdoor grill to medium-high heat (about 400°F) and lightly brush with vegetable oil to prevent sticking.

    6. Remove the pork from the marinade, shaking off any excess, and place it on the hot grill, cooking for 3-4 minutes per side until nicely charred and cooked through with an internal temperature of 145°F.

    7. Tip: Avoid overcrowding the grill pan to ensure even browning and proper caramelization of the marinade.

    8. Once the pork is grilled, let it rest for 5 minutes before slicing to retain its juices and tenderness.

    9. Tip: If you prefer a saucier dish, simmer the leftover marinade in a small saucepan for 5 minutes until slightly thickened and drizzle it over the pork.

    10. Fluff the cooked rice with a fork to separate the grains and serve it warm alongside the grilled pork slices.

    11. Arrange the thinly sliced cucumber and fresh cilantro leaves on top as a refreshing garnish.

    12. Tip: For an extra kick, serve with a side of pickled vegetables or a squeeze of lime juice to balance the rich, savory flavors.

  • Baingan Bharta

    Baingan Bharta

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

    Ingredients

    • 1 large Aubergine
    • ½ cup Onion
    • 1 cup Tomatoes
    • 6 cloves Garlic
    • 1 Green Chilli
    • ¼ teaspoon Red Chilli Powder
    • 1.5 tablespoon Oil
    • 1 tablespoon chopped Coriander Leaves
    • as required salt

    Method

    Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and

    keep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won’t get

    the smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly

    cooked. You could also embed some garlic cloves in the baingan and then roast it.

    2. Roast the aubergine till its completely cooked and tender. With a knife check the doneness. The knife should slid

    easily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools

    down.

    3. You can also do the dhungar technique of infusing charcoal smoky flavor in the baingan. This is an optional step.

    Use natural charcoal for this method. Heat a small piece of charcoal on flame till it becomes smoking hot and red.

    4. Make small cuts on the baingan with a knife. Place the red hot charcoal in the same plate where the roasted

    aubergine is kept. Add a few drops of oil on the charcoal. The charcoal would begin to smoke.

    5. As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl. Allow the

    charcoal smoke to get infused for 1 to 2 minutes. The more you do, the more smoky the baingan bharta will

    become. I just keep for a minute. Alternatively, you can also do this dhungar method once the baingan bharta is

    cooked, just like the way we do for Dal Tadka.

    6. Peel the skin from the roasted and smoked eggplant.

    7. Chop the cooked eggplant finely or you can even mash it.

    8. In a kadai or pan, heat oil. Then add finely chopped onions and garlic.

    9. Saute the onions till translucent. Don’t brown them.

    10. Add chopped green chilies and saute for a minute.

    11. Add the chopped tomatoes and mix it well.

    12. Bhuno (saute) the tomatoes till the oil starts separating from the mixture.

    13. Now add the red chili powder. Stir and mix well.

    14. Add the chopped cooked baingan.

    15. Stir and mix the chopped baingan very well with the onion­tomato masala mixture.

    16. Season with salt. Stir and saute for some more 4 to 5 minutes more.

    17. Finally stir in the coriander leaves with the baingan bharta or garnish it with them. Serve Baingan Bharta with

    phulkas, rotis or chapatis. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.

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

  • Bajan Salt Bread Recipe

    Bajan Salt Bread Recipe

    Bajan Salt Bread Recipe 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

    • 2 tubs Yeast
    • 2 tsp Sugar
    • 1 tsp Salt
    • 2 tablespoons Vegetable Oil
    • 6 cups Flour
    • 2 1/2 cups Warm Water

    Method

    Sift half the flour, mix with salt and yeast in a large mixing bowl, and slowly add warm water until the mixture forms a stiff dough. Add more sifted flour until you have a stiff enough dough to knead.

    Lightly flour the work surface, knead the dough for 10 minutes until it is smooth and elastic, and then place it in a greased bowl. Now place the bowl warmly for 40-50 minutes until it has doubled. You know the dough is ready when you poke a finger, and the indentation remains.

    Preheat oven to 425 degrees F or 220 degrees C.

    Now divide the dough into 12 equal portions, roll each into a fist size ball, and place on a greased baking sheet. Now place in a warm place again for a further 40 minutes or again until the dough has doubled in size.

    Now place in the oven’s center and bake for 25-30 minutes until golden brown rolls sound hollow when tapped.

  • Baked brie with sorrel jam

    Baked brie with sorrel jam

    Baked brie with sorrel jam 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

    • 1 cup Dried Sorrel
    • 2 cups Brown Sugar
    • 1 tsp Ground Ginger
    • 1/4 cup Cinnamon
    • 1 vanilla pod
    • Zest of 1 Orange
    • Boiled Water
    • 1 beaten Egg
    • 1 Slice Puff Pastry
    • 2 Lbs Brie
    • To serve Sorrel Jam
    • 1 tsp Water

    Method

    Sorrel jam instructions

    Combine sugar, sorrel, lemon zest, water in a medium sized pot.

    Bring to a boil as petal becomes soft

    Reduce heat, and cook until thickened.

    Let it rest before using on brie

    Baked brie instructions

    You can slice the brie in half to create a sandwich-like effect. Or you can leave the brie wheel intact and just trim the top rind of the wheel.

    Add a generous portion of jam to the top of the wheel, or one side of the sandwich

    Roll dough out with a rolling pin on a floured surface

    Trim excess dough. You can also use it to decorate .

    Wrap the pastry up around the sides and over the top of cheese wheel, wrapping completely and pressing the edges of dough together to form a tightly sealed package.

    Carefully flip the dough-wrapped cheese over, so that the gathered dough is on the bottom.Place the package, seam side down, on a baking sheet sprayed with non-stick cooking spray.

    The brie can be prepared up to this point and refrigerated for 2 days before baking.

    Be sure to bring the brie to room temperature before baking.

    Preheat the oven to 400° F.

    Combine the egg and water and brush the mixture over the top and sides of the pastry.

    Add design from leftover dough if you’d like, and brush with egg mixture

    You can use leftover sorrel pulp from your juice to make the jam. It will be a little less acidic and the color will be a brighter red instead of darker red.

    Make my jam a day ahead, so I don’t feel rushed and the jam will have time to settle.

    Add the jam to the center of the brie by slicing the brie in half and having the jam as a filler.

    Next time, I’ll use a larger pot, so that I don’t need to add water frequently to tenderize the sorrel.

  • Baked salmon with fennel & tomatoes

    Baked salmon with fennel & tomatoes

    Baked salmon with fennel & tomatoes is a british seafood favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 medium Fennel
    • 2 tbs chopped Parsley
    • Juice of 1 Lemon
    • 175g Cherry Tomatoes
    • 1 tbs Olive Oil
    • 350g Salmon
    • to serve Black Olives

    Method

    Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.

    Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.

    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.

  • 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.

  • 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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.