Suggested Receipes with: Ethnic Cuisine
Ingredients groundnut oil , or vegetable oil 30 gyoza wrappers , roughly 10 cm cornflour , for dusting 1 tablespoon sesame seeds Filling 2 spring onions 150 gr. Chinese cabbage 250 gr. higher-welfare lean pork mince 1 tablespoon sesame oil 1 tablespoon rice wine , or dry sherry 2 tablespoons low-salt soy sauce 5 cm piece of ginger 4 cloves of garlic Dipping sauce 2 tablespoons rice wine vinegar 4 tablespoons low-salt soy sauce 1 teaspoon chilli oil Method Trim and finely slice the spring onions, remove and discard the tatty outer cabbage leaves, then shred very finely. Place in a bowl with the pork, sesame oil, rice wine or sherry and soy sauce. Peel and finely grate in the ginger and garlic, season with a good pinch of white pepper, then mix well to combine. To check the seasoning, pinch off a little of the mixture and fry over a medium heat with a splash of oil. Taste and season again, if needed. To make the potstickers, lay the gyoza wrappers on a clean work surface and cover with a damp tea towel to stop them from drying out. Lightly dust a tray with cornflour and place a small bowl of water alongside it. Place 1 teaspoon of the filling onto the middle of a wrapper, brush the edges with a little water, then fold the wrapper in half over the filling into a half moon shape. Pinch and pleat the edges to seal, then place bottom-side down onto the flour-dusted tray. Repeat with the remaining ingredients, you should end up with 30 in total. Heat a good splash of oil in a large non-stick frying pan over a high heat, then add the potstickers, bottom-side down, in a single layer. Reduce the heat to medium and fry for 2', or until the undersides are golden. Pour 1 cm of water into the pan, bring to the boil, then cover and reduce to a medium-low heat. Simmer for 6 - 8', or until the liquid has almost evaporated, if it reduces too quickly, top up with a splash more water halfway through. Remove the lid and fry for a further minute, or until the undersides are crisp. Meanwhile, toast the sesame seeds in a small frying pan over a medium heat. Combine the dipping sauce ingredients, then serve with the potstickers and toasted seeds scattered on top. Source: https://www.jamieoliver.com/
Ingredients 1 large celeriac olive oil 6 sprigs of fresh thyme 7 fresh bay leaves 6 cloves of garlic 30 gr. unsalted butter 200 gr. pearl barley 1 small onion 800 gr. mushrooms ¼ of an organic cube of vegetable stock 150 ml single cream 1 heaped teaspoon English mustard extra virgin olive oil Method Preheat the oven to 190 °C. Scrub the celeriac clean, using a brush to clean away any soil from the root. Tear off a double layer of wide tin foil and place the celeriac in the middle, root side up. Rub with olive oil, sea salt and black pepper, sprinkle over the thyme sprigs and 6 bay leaves, then bash 4 whole cloves of garlic and scatter over. Pull the sides of the foil up really tightly around the celeriac and scrunch around its shape, leaving it open at the top. Place the butter on top of the celeriac so that it melts down and around it as it cooks, then fold the foil over really tightly to seal. Place in an ovenproof dish and roast for around 2 hours, or until tender. Meanwhile, cook the pearl barley at the appropriate time according to packet instructions. Peel and finely slice the onion and remaining garlic, place in a large frying pan on a low heat with a lug of olive oil, and fry for around 10', or until softened, stirring occasionally. Finely slice the mushrooms and add. Cook for around 20', or until golden, continuing to stir occasionally. Crumble in the stock cube, add the remaining bay leaf and pour in 200 ml of boiling water. Simmer and reduce until the liquid has nearly gone, then stir in the cream and mustard and simmer for a further 5'. Season to perfection and keep warm until needed, being careful not to let it get too thick. Around 10' before the celeriac is ready, carefully open up the foil and start basting every couple of minutes with the melted butter for extra colour. Drain the pearl barley and dress it with salt, pepper and extra virgin olive oil. Place the celeriac on a board and carve thinly, like you would a joint of meat. Drizzle with any juices from the foil, then serve with the mushroom sauce, pearl barley and lots of beautiful seasonal greens. Source: https://www.jamieoliver.com/
Ingredients 2 onions 4 cloves of garlic 5 cm piece of ginger 2 yellow peppers 1 organic chicken stock cube 1-2 fresh red chillies 15 gr. of fresh coriander 1 teaspoon runny honey 1 level teaspoon ground tumeric 2 teaspoons curry powder 8 free-range chicken drumsticks olive oil 400 gr. tin of chickpeas 1 teaspoon tomato purée 320 gr. basmati rice 1 lemon fat-free natural yoghurt , optional Method Peel the onions, garlic and ginger and deseed the peppers. Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli, the coriander stalks, honey and spices, then blitz to a paste. Place a large casserole pan on a medium-high heat and fry the chicken drumsticks with a splash of oil for 10', or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat. Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5'. Pour in 500 ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of sea salt and black pepper, then stir well. Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45', or until the sauce darkens and thickens. With 15' to go, put 320 grams of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12', or until all the liquid has been absorbed. Serve the curry in the middle of the table with a few dollops of yoghurt, if using, and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side. Source: https://www.jamieoliver.com/
Ingredients 450 gr. skinless, boneless free-range chicken thighs or breasts 2 cloves of garlic 1 onion 2 - 3 tablespoons cheiro verde , equal quantities of chopped flat-leaf parsley and spring onion 5 tablespoons fresh lime juice 125 gr. plain flour 1 teaspoon baking powder 2 teaspoons tempero baiano seasoning 1 large baking potato , about 100 gr. vegetable oil , for deep frying 1 sprig of fresh flat leaf parsley chilli mayonnaise Method Cut the chicken into 3cm pieces, then place in a large bowl. Peel and finely chop the onion and garlic, then add to the chicken along with the cheiro verde and lime juice. Season with a pinch of sea salt and freshly ground black pepper. Toss to coat and leave to marinate for 20 - 30', or cover and chill for a couple of hours. Put the flour, baking powder and tempero baiano seasoning in a large bowl and mix well. Peel the potato, then finely grate it over the bowl using a mandolin. The pieces should be as fine as matchsticks. Mix the potatoes with the flour until evenly coated. Heat the oil in a deep-fat fryer to about 180 °C. Add the potato and flour mixture to the bowl of marinated chicken and mix well. Fry the chicken in batches, making sure each piece is well coated with the potato matchsticks and batter. Fry each batch for 2 - 3', then turn it over and cook until both sides are evenly browned and crisp. Remove and drain on kitchen paper. Keep warm while frying the remaining chicken. Finely chop the parsley, and sprinkle over the chicken with a pinch of salt. Serve hot, with chilli mayonnaise on the side. Source: https://www.jamieoliver.com/
Ingredients 1 large aubergine 2 red onions 4 cloves of garlic 10 cm piece of ginger 4 tablespoons rogan josh curry paste groundnut oil 500 gr. yellow split peas 1 vegetable stock cube 250 gr. wholemeal flour , plus extra for dusting 2 tablespoons olive oil 320 gr. basmati rice 1 fresh red chilli 1 handful of fresh curry leaves 1 teaspoon mustard seeds Method Preheat the oven to 180 °C. Cut the aubergine into 2 cm chunks, peel and slice the onions and garlic, peel and finely grate the ginger. Put all this into a large high-sided roasting tray with the curry paste and a lug of groundnut oil. Toss together until well coated, then roast for 20 - 25', or until sticky and caramelized. Remove half the roasted veg to a large pan to start your daal and return the tray to the oven to keep warm, turn the oven off so that the veg don’t dry out. Place the pan on a low heat on the hob. Stir in the split peas, crumble in the stock cube and add 2 litres of boiling water. Simmer for around 80' with the lid on, or until the split peas are tender and the daal has thickened, stirring occasionally, and adding splashes of water to loosen, if needed. Meanwhile Place the flour in a large bowl with a pinch of sea salt and make a well in the middle. Add 2 tablespoons of olive oil and 150ml of water to the well and mix together with a fork. When it comes together as dough, tip it on to a flour-dusted surface, knead until smooth, then divide into 12 balls. Roll each one into a circle, nice and thin, turning as you go and dusting with a little extra flour, if needed. Put a frying pan on a medium heat and cook the chapatis for 1' on each side, or until cooked but not coloured. Stack them in tin foil as you go and keep them warm until needed. Put 320 grams of rice and 2 mugs of boiling water into a pan with a pinch of salt. Cook on a medium heat with the lid on for 12', or until all the liquid has been absorbed. Meanwhile, to make the flavoured oil (called a temper), finely slice the chilli and place it in a small frying pan on a medium heat with the curry leaves, mustard seeds and a good lug of groundnut oil for 1 - 2'. Load up your warm chapatis with rice, daal and a scattering of roasted veggies, drizzle over the temper, roll up and tuck in. Source: https://www.jamieoliver.com/
Ingredients 1 yellow pepper 1 red pepper 1 red chilli 15 gr. of fresh coriander 120 gr. Cheddar cheese 4 large flour tortillas Pineapple salse ½ red chilli 227 gr. tinned pineapple rings in juice olive oil ½ teaspoon black mustard seeds ½ lime Guacamole 2 ripe avocados ½ red onion 1 red chilli 2 ripe tomatoes ½ bunch of fresh coriander 2 limes Dip 250 gr. cottage cheese ½ lime Method Salsa Deseed and finely chop the chilli. Chop the pineapple rings and reserve the juice. Add a little oil, the mustard seeds and chilli to a small pan over a medium-high heat. When it’s fragrant, add the pineapple and juice, and a big pinch of black pepper. Cook for 5', till thick and sticky. Squeeze in the lime juice, then put in a serving bowl. Guacamole Halve and stone the avocados and finely grate the onion. Deseed and chop the chilli, then roughly chop the tomatoes. Squeeze the avocado flesh into a bowl. Pick in the coriander leaves, add the onion and chilli, then squeeze in the lime juice. Season with sea salt and black pepper, and add the tomatoes, picking out any larger bits of skin. Mix well, with a potato masher or hand blender, and then set aside. Another delicious dip Put the cottage cheese in a bowl, squeeze in the juice of the lime half, and stir through with a pinch of salt and pepper. For the filling, deseed and finely chop the peppers and chilli. Pick the coriander leaves and grate the Cheddar. Assembly μix the peppers, chilli and coriander with the Cheddar. Scatter across two tortillas, then top with the remaining tortillas. Cook in a non-stick pan for 2 - 3' each side, or till the tortillas are golden and the cheese melts. Cut into quarters and serve with those delicious sides. Source: https://www.jamieoliver.com/
Ingredients 160 gr. brown basmati rice 200 gr. higher-welfare pork filet 1,5 teaspoons Chinese five-spice vegetable oil 4 spring onions 1 yellow pepper 2 cloves garlic 4 cm piece of ginger 2 tablespoons soy sauce 1 teaspoon cornflour 50 gr. cashew nuts 1 lime Method Cook the rice in a pan of boiling salted water over a medium heat for 25', or until tender, then drain well. Tip back into the pan, season with sea salt and black pepper, cover with a lid and keep to one side. Meanwhile, slice the pork fillet into quarters lengthways, then cut each quarter into 3 cm chunks. Place in a mixing bowl with the five-spice, a pinch of salt and pepper and 2 teaspoons of oil, then mix well. Trim and slice 3 of the spring onions diagonally into 3 cm pieces. Halve, deseed and chop the pepper into 2 cm chunks. Peel and finely slice the garlic, and peel and finely chop the ginger. In a small bowl, mix the soy sauce, cornflour and 175 ml of water, then put aside. Heat ½ a tablespoon of oil in a frying pan over a medium heat, add the pork and cashews, then stir-fry for 5 - 6 minutes, or until the pork is browned and almost cooked through, stirring continuously. Spoon onto a plate and return the pan to the heat. Turn the heat up to high, drizzle in a little oil, then add the sliced spring onion and pepper. Stir-fry for 2', then add the garlic and ginger for 1 further minute, or until golden. Add the soy sauce and cornflour mixture, then cook for 2 - 3', or until thickened, stirring often. Add the pork and nuts back to the pan, cook for another 2', stirring often. If needed, add a splash of water and scrape up all the sticky bits from the bottom of the pan, then remove from the heat. Season to taste. Divide the rice between your bowls and spoon the Chinese-style pork over the top. Finely slice and scatter over the remaining spring onion and serve with lime wedges for squeezing over. Source: https://www.jamieoliver.com/
Ingredients 300 gr. waxy potatoes 1 onion olive oil 5 large free-range eggs Method Peel the potatoes using a speed-peeler, then carefully cut them into thin slices. Pat the potato slices dry with a clean tea towel. Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add the onion and potatoes. Turn the heat down to low and cook for 25 - 30', or until the onions are turning golden and the potato slices are cooked through. Try not to stir it too much or the potatoes will break up, just use a fish slice to flip them over halfway through. Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper, then whisk together with a fork. When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them into the eggs. Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20', or until there’s almost no runny egg on top. Use a fish slice to slightly lift and loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5', or until golden and cooked through. Turn out the tortilla onto a serving board, then cut into 6 wedges and serve hot or cold with a simple green salad. Source: https://www.jamieoliver.com/
Ingredients Honey orange shrimp 455 gr. medium shrimp, peeled and de-veined 1/4 teaspoon freshly ground black pepper For the sauce 1/4 cup soy sauce 1/8 cup ketchup 1/4 cup orange juice or blood orange juice 1/4 cup honey 1 tablespoon rice wine vinegar 3 cloves garlic, minced 1/2 teaspoon red pepper flakes (less or more) 1/2 tablespoon dried chives (optional) Sliced almonds (optional) Korean wrinkled chili peppers, sliced (optional) 1 tablespoon cornstarch + 2 tablespoons water (optional) Method Place shrimp on heated grill (outdoor or indoor). Season them with black pepper and grill until cooked. To make the sauce: combine soy sauce, ketchup, orange juice, honey, vinegar, garlic, chives (optional), and red pepper flakes in a bowl. Add the grilled shrimp to a pan over medium high heat. Add the prepared sauce to the pan and stir well. Reduce the heat to low and cook until the sauce thickens, stirring occasionally. If the sauce does not thicken then combine cornstarch and water in a small bowl, mix well, then pour it into the sauce, stirring frequently. Sprinkle with almonds and Korean wrinkled chili peppers if desired and serve over a bed of steamed white rice. Source: https://www.csmonitor.com/
Ingredients 1 pound prepared goetta (such as Glier’s brand) 1/4 cup German mustard or Dussledorf mustard 1/2-3/4 cup hot drained sauerkraut 2-3 tablespoons oil Method Cut open roll of goetta and slice into four pieces lengthwise. Use your hands to roll into a smooth cyclinder Heat oil in a large nonstick skillet, and brown goetta dogs on all sides, turning very carefully to avoid breakage, and keeping them separated so they don’t try to stick to each other. Serve on hot dog buns with mustard and sauerkraut. Source: https://www.csmonitor.com/