Tactical Tastes

Tag: recipe

  • 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 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 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

  • 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.

  • 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 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.

  • 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.

  • 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.

  • 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.

  • 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.