Tactical Tastes

Tag: recipe

  • Bigos (Hunters Stew)

    Bigos (Hunters Stew)

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

    Ingredients

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

    Method

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

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

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

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

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

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

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

  • Black Bean soup

    Black Bean soup

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

    Ingredients

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

    Method

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

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

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

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

  • Bolita di Keshi

    Bolita di Keshi

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

    Ingredients

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

    Method

    Grate finely and toss together.

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

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

    Stir in:

    6 eggs, beaten

    5 Tbs. Cornstarch

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

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

  • Boxty Breakfast

    Boxty Breakfast

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

    Ingredients

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

    Method

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

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

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

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

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

  • Bread omelette

    Bread omelette

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

    Ingredients

    • 2 Bread
    • 2 Egg
    • 0.5 Salt

    Method

    Make and enjoy

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!

  • 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 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.

  • 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.

  • 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.

  • 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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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 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.