By Karolina Madrigal
KARO IN YOUR KITCHEN EDITION SEPTEMBER 2018
ne i r ma ur f s o at yo d kin ies l l A licac s de ertip g fin
INDEX 1……………………………………….Cover Page 2……………………………………….Index 3……………………………………….Introduction 4……………………………………….Kitchen of Peru 5……………………………………….Cuy 6………………………………………. Stuffed hot pepper 7……………………………………….Ceviche 8……………………………………….Lomo Saltado 9………………………………………. Huancaina's style potato 10……………………………………….Kitchen of Mexico 11……………………………………….Pozole 12……………………………………….Chicken witn mole 13……………………………………….Enchiladas 14……………………………………….Chiles en Nogada 15……………………………………….Cochinilla pibi 16……………………………………….Kitchen of Afganistan 17………………………………………. Afghani Chicken
• • • • • • • • • • • • • • • •
18 ………………………………………. Chicken and chickpea 19 ………………………………………. boulange 20 ………………………………………. Stewed Artichokes 21 ………………………………………. Lamb with rice and raisins 22 ……………………………………….Kitchen of Tailandia 23 ……………………………………….Pad Train 24 ……………………………………….Tom Yum 25 ……………………………………….Tai Pad See 26 ………………………………………. Beef massaman curry 27 ………………………………………. Khao pad puu 28 ……………………………………….Kitchen of Italia 29 ……………………………………….Risotto 30 ………………………………………. Carpaccio 31 ………………………………………. Minestrone soup 32 ……………………………………….Pizza 33 ………………………………………. Caprese salad
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Introduction • this magazine is designed for people who love the sea, here you can find all kinds of delicious dishes with fish, octopus, shrimp and many more types of seafood • In this magazine you will learn to make very simple and economical delights
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KITCHEN OF PERU
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CUY • Ingredients • 1 guinea pig
This dish is very famous in Peru
• 1/2 cup chicha de jora • 1/4 cup of ground panca chili • Juice of 1 lemon • 1 tsp of oregano • 1 tsp chopped mint • Salt to taste • Frying oil
First put chicha, chili, lemon juice, oregano, mint and salt in a bowl. Let marinate for 2 or 3 hours. Then we put oil to fry in a deep pot. Drain the guinea pig by placing it inside with the skin on the oil. Place a well-dried stone on top and fry until the skin is golden and crispy. Give the guinea pig flies and cook on the other side in the same way. Remove and serve with french fries in the same oil in which the guinea pig was cooked. If you want, replace the guinea pig with rabbit. 5
ST UF FED H OT P EPP ER
Combine the sausage, bread crumbs, Romano cheese, and egg together in a large mixing bowl. Mix the ingredients well, and add salt and pepper to taste. Image titled Make Stuffed Hot Peppers Step 2 Arrange the banana peppers on a cutting board. Use a chef's knife to cut the stem off of each pepper, and scoop out the seeds. Image titled Make Stuffed Hot Peppers Step 3 Spoon the the sausage mixture into each pepper. Place the stem back on top of each pepper if desired; otherwise, discard the stems. Image titled Make Stuffed Hot Peppers Step 4 Heat vegetable oil in a saucepan over medium heat. Place the stuffed peppers into the pan and cook each side for 2-3 minutes, or until browned. Image titled Make Stuffed Hot Peppers Step 5 Place the marinara sauce in a serving dish. Arrange the stuffed peppers on top of the sauce, and add grated ricotta cheese. Serve warm.
this dish turns out to be very spicy
Ingredients •1 pound ground Italian sausage, roasted and finely chopped •1/2 cup ground Romano cheese •1 wedge dry Ricotta cheese •1/2 cup bread crumbs •1 large egg •4 banana peppers, whole •1 cup marinara sauce, heated •Vegetable oil •Salt and pepper to taste 6
CEVICHE Cut the fish into small cubes, place in a glass bowl and cover with cold water and 1 tablespoon of salt, cover and refrigerate while you prepare the onions and juice the limes. Rub the thin onion slices with 1/2 tablespoon of salt and rinse in cold water. Rinse the fish to remove the salt Place the cubes of fish, half of the sliced onions, and hot peppers in a glass bowl and pour the lime juice over the ingredients. Sprinkle with a little bit of salt. To minimize the acidity of the limes you can put a few ice cubes in the mix. Cover and refrigerate for about 5-15 minutes. Remove the cilantro sprigs and the hot peppers from the mix. Taste the fish ceviche and add additional salt if needed. Use a spoon to place the ceviche in each serving bowl.
This dish is better with fresh fish
Ingredients 1 ½ pounds very fresh and high quality fish filets (corvina, halibut, escolar, hamachi, mahi-mahi) 1 red onion, thinly sliced 1 cup freshly squeezed lime juice, from about 35- 40 key limes, or 15-20 Peruvian limes 1-2 habanero peppers, cut in half, without seeds and deveined 2-3 sprigs of fresh cilantro Salt to taste Finely chopped cilantro to taste 7
LOMO SALTADO
Normaly is served with rice or fried potatoes
Ingredient 600 gr. Beef tenderloin •
1 red onion cut into wedges
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2 tomatoes cut into wedges
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1 small spoonful of ground black pepper
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5 stems of Chinese onion (scallion) in slanted cut
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1 yellow pepper cut into strips without veins
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Vegetable oil
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800 gr. of cooked white rice
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400 gr. of potatoes (potatoes) fried in canes, preferably yellow potatoes
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200 ml. of beef broth
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100 ml. of sillao (soy sauce)
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A little coriander leaves (cilantro) chopped
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50 ml. of vinegar
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1 tablespoon ground garlic in pasta
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1/4 tablespoon ground dry oregano
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1/4 tablespoon cumin
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Salt to taste
Cut the loin into pieces more or less thick and season them with ground garlic, cumin, oregano, salt, pepper and a spoon of vinegar. Let stand about 10 minutes to take flavor. Heat the pan over high heat with a little oil When you see that a little smoke starts to come out, then add the meat and fry it for a few seconds, the time will depend on how hot the pan is. Then reserve it in a bowl and cover it to keep the heat Now in the same pan add the chopped onion, tomato, yellow pepper and a little oil. Fry everything for a few seconds and add a little meat broth, soy sauce and vinegar. Add the meat you had reserved, mix everything with pan movements (no utensil not to mistreat the tomato) and after about 30 seconds more or less add the Chinese onion and finally a bit of chopped cilantro The Lomo has to be juicy, so, if necessary, correct adding a little meat broth Serve on a plate 8
HUANCAINA'S STYLE POTATO
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and set aside to cool slightly. • Heat olive oil in a skillet over medium heat. Cook onion until tender, about 10 minutes. • Bring a small saucepan of water to a boil. Boil chile peppers until soft, about 5 minutes. Run chiles under cold water to cool until cool enough to handle; remove and discard skins. • Blend onion, chile peppers, cheese, vegetable oil, garlic, salt, and pepper in a blender until smooth. Stream evaporated milk into the blended mixture while continuing to blend until a creamy sauce is achieved. • Arrange 1 lettuce leaf onto each of 8 plates. Halve potatoes and arrange 3 halves onto each lettuce leaf. Drizzle creamy sauce over the potatoes. Top each with an egg half and two black olive halves.
Ingredients •12 Yukon Gold potatoes •1 tablespoon olive oil, or to taste •1 onion, sliced •6 chile peppers, halved lengthwise and seeded •1 pound cream cheese, softened •1 pound queso fresco (Mexican fresh cheese), crumbled •1/4 cup vegetable oil •1 clove garlic •2 teaspoons salt •1/2 teaspoon ground black pepper •1/3 cup evaporated milk •4 hard-boiled eggs, halved lengthwise •8 leaves lettuce •8 black olives, pitted and halved
this dish is very economical 9
KITCHEN OF MEXICO
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POZOLE the best days to eat this dish are the cold days
Ingredients •2 (16 ounce) cans white hominy, drained •water to cover •1 head garlic, cloves peeled •salt to taste •1 pound boneless pork shoulder, cubed •1 pound boneless pork loin, cubed •1/2 pound pork neck bones •1 large plum tomato •4 ounces dried guajillo chiles, stemmed and seeded •1 clove garlic •1/4 teaspoon dried oregano •1 pinch ground cumin •2 cups water
• Place hominy in a large pot; cover with water. Add 1 head garlic and salt to taste. Cook over medium heat for 2 hours. • Place pork shoulder, pork loin, and pork neck bones in the hominy mixture and cook until meat is tender and cooked through, about 1 hour. • Place tomato and guajillo chiles in a pot and add enough water to cover; bring to a boil. Cook until chiles have softened, 15 to 20 minutes. Drain. • Place tomato and chiles with salt, 1 clove garlic, oregano, and cumin in a blender; add 2 cups water. Blend until smooth. Strain mixture through a fine-mesh sieve and set chile sauce aside. • Transfer pork to a work surface and shred with 2 forks. Discard the pork bones. • Pour chile sauce into hominy mixture; bring to a boil. Return shredded pork to pot. Simmer pozole until flavors have blended, about 3 minutes. • Ladle pozole into serving bowls and top with lettuce and onion and serve lime wedge on the side.
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CHICKEN WITH MOLE Is good with fried potatoes
• Ingredients • 3 tablespoons peanut oil, divided. • 5 pounds skinless boneless chicken thighs. • 3 cups low-salt chicken broth. • 2 cups orange juice. • 1 1/4 pounds onions, sliced. • 1/2 cup sliced almonds. • 6 large garlic cloves, sliced. • 4 teaspoons cumin seeds
Heat 1 tablespoon oil in heavy large pot over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Working in batches, add chicken to pot; sauté until lightly browned, adding more oil by tablespoonfuls as needed, about 3 minutes per side. Transfer chicken to large bowl. Return chicken and any juices to pot. Add broth and orange juice; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes 12
ENCHILADAS
It is recommended with fresh because it is very spicy
Preheat oven to 350 degrees F (175 degrees C). In a heavy saucepan or skillet, brown the ground beef and onions. Season the ground beef mixture with garlic salt and set aside. In a skillet, fry the tortillas in vegetable oil. Spoon some meat mixture and cheese into the center of each tortilla, roll them up and arrange them in a 9x13 inch baking dish or oblong pan. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese. Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes
Ingredients 3/4 cup oil 14 corn tortillas 2 1/2 cups homemade enchilada sauce or one 28-ounce can or jarred store-bought sauce 2 1/2 cups shredded cheese or other fillings like cooked and seasoned ground beef or cooked and shredded chicken. To make it easy, buy shredded chicken at the deli in your grocery store or buy a rotisserie chicken and shred the breast meat for your filling. 13
CHILES EN NOGADA Bring pork, 2 whole cloves garlic, half the onion, and 2 cups water to a boil in a 4-qt. saucepan over mediumhigh heat; season with salt, reduce heat to medium-low, and cook, covered, until pork is tender, about 1 hour. Transfer pork, and pour cooking liquid through a fine strainer into a bowl; reserve ½ cup cooking liquid, and discard any remaining along with solids. Once cool, finely chop pork, and set aside with cooking liquid. Return saucepan to medium-high heat, and add lard; finely chop remaining onion, and add to pan along with minced garlic, and cook, stirring, until soft, about 8 minutes. Add parsley and tomatoes, and cook, stirring, until tomatoes break down, about 5 minutes. Return pork and cooking liquid to pan along with raisins, almonds, apple, pear, peach, and plantain, and cook, stirring occasionally, until fruit is cooked through and mixture is thick, about 10 minutes. Remove from heat, and season with salt; set aside.
Its one of the most popular Mexican food • INGREDIENTS 8 oz. pork loin 2 cloves garlic, peeled, plus 2 finely chopped 1 large white onion, halved Kosher salt, to taste 2 tbsp. lard or canola oil 2 tbsp. finely chopped parsley 3 plum tomatoes, cored, peeled, and finely chopped 2 tbsp. raisins 2 tbsp. finely chopped blanched almonds ½ Granny Smith apple, peeled, cored, and finely chopped ½ pear, peeled, cored, and finely chopped ½ peach, peeled, pitted, and finely chopped 14 ½ medium ripe plantain or banana, peeled and finely chopped
COCHINITA PIBI This food can be eaten with lemon
• Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times. • Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover. • Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves. • While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.
ingredients 1 whole head garlic, separated into individual unpeeled cloves 2 tablespoons (30ml) lard or vegetable oil 1/4 cup achiote (annatto) seeds (1 1/2 ounces; 40g) 2 tablespoons (about 6g) Mexican oregano 3 whole cloves 1 (3-inch) Ceylon cinnamon stick, or a 1.5-inch piece of cassia cinnamon (see note) 2 tablespoons (about 8g) whole black peppercorns 1 tablespoon (about 4g) whole cumin seed 1 tablespoon (about 4g) whole allspice berries 3/4 cup (175ml) bitter (Seville) orange juice, or 1/4 cup (60ml) each lime, orange, and grapefruit juice 1/4 cup (60ml) white vinegar 1 tablespoon (15ml) soy sauce 15
KITCHEN OF AFGANISTAN
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AFGHANI CHICKEN
You can prepare this delicious Afghani recipe, wash the chicken pieces and let them dry. Take a bowl and add ginger paste, garlic paste, lime juice and salt. Mix the ingredients well and keep aside. Then, take a bowl and marinate the chicken pieces with the mixture and keep it aside for about 20 minutes. After half an hour, add cashews paste, cheese spread, cream and whisked eggs to the mix. Let it stay for another 10 minutes. Once marinated, place the chicken pieces in the skewers by slightly pricking on the chicken pieces and roast them in a preheated tandoor for another 5 minutes. Once the chicken pieces appear to be cooked, serve them hot with any chutney of your choice
a better way to eat chicken
ingredients •16 pieces skinless chicken •1 1/2 teaspoon garlic paste •4 tablespoon lime juice •6 tablespoon cheese spread •1 1/2 teaspoon ginger paste •2 tablespoon fresh cream •6 tablespoon crushed to paste 17 cashews
CHICKEN AND CHICKPEA • ingredients • 5cups water • 4 chicken legs, loose skin discarded • 4 chicken thighs, loose skin discarded • 1cup dried garbanzo beans, soaked in water • 1cup chopped onion • 1stalk celery, with leaves, sliced • 1large carrot, sliced diagonally • 1⁄2lb zucchini, sliced • 1teaspoon salt, to taste • 1⁄4teaspoon pepper • 1⁄4teaspoon ground cumin • 1⁄4cup fresh coriander, chopped • 1⁄4cup fresh dill, chopped • 1⁄4cup lemon juice • 4cups water • 1teaspoon salt • 2cups raw rice, well rinsed • 1⁄4cup corn oil
You can eat this dish with rice Bring water to a boil, add chicken pieces and remove foam as it cooks. Add chickpeas, onions, celery, carrots, zucchini, salt, pepper and cumin seed. Cover pan and cook over moderate heat for 45 minutes Add coriander, dill, and lemon juice. Simmer over low heat for 15 minutes more. This is sufficient to tenderized chicken and ingrate all seasonings. To prepare rice: Bring 4 cups water and salt to a boil in pan. Add rice and cook over moderate heat for 5 minutes Drain rice in colander and rinse with cold water. Return rice to pan and pour oil over all. Cover pan and cook over low heat for 1/2 hours No other water is added and rice cooks only moisture clings to it after rinsing. The rice will develop a crisp bottom layer. Serve rice and stew separately. Each diner takes their own portion of rice and cover it with as much stew as they wish. 18 Serve warm.
BOULANEE Its delicious with tomatoes sauce
• Ingredients • 2 -3russet potatoes • 1tablespoon olive oil • 2⁄3bunch cilantro, chopped • 3green onions, chopped (the whole thing) • 3⁄4teaspoon salt (or to taste) • 1⁄2teaspoon black pepper (or to taste) • 1⁄8teaspoon cayenne pepper (or to taste) • 1teaspoon freshly ground coriander seed • 1teaspoon turmeric • egg roll wrap • canola oil
Wash the potatoes, peel, chop into large pieces and boil for 20 minutes or until tender. Drain the water and mash the potatoes thoroughly. Mix in all spices, green onions and cilantro. To wrap the egg rolls, place the egg roll skin on working surface. Place a portion of the potato filling in the middle of the egg roll skin. Dip a finger in water and lighly edges of egg roll skin. Fold egg roll in half to form triangle and seal edges. Potato filling should be approximately 1/2 inch thick inside egg roll skin. (Variations can be made by cutting egg roll skins into different shapes and sizes.). Heat a small amount (approximately 1 tablespoon) of canola oil in large frying pan over medium heat. Sauté boulanee 4-5 minutes until lighly browned. Add more oil to pan as necessay. For the Cilantro Sauce: put all ingredients in a food processor and pulse until a sauce. For yogurt sauce: Stir all ingredients together, add water if you would 19 like a thinner consistency.
STEWED ARTICHOKES Fill a large bowl halfway with cold water. Cut 1 lemon in half and squeeze the juice into the water. Working with 1 artichoke at a time, break off the tough outer leaves to reach the pale green, tender inner leaves. Using a small knife, trim the dark green portions from the stem and base, then trim the stem. Cut 1 inch (2.5 cm) from the tops. Cut the artichoke in half lengthwise and slip the halves into the lemon water.
• Ingredients:
Drain the artichokes and place in a saucepan. Cut the remaining lemon in half and squeeze the juice into the saucepan. Add the reserved lemon zest, the garlic, thyme sprigs, bay leaves, salt and olive oil. Add enough water to cover the artichokes. Place a piece of parchment paper the diameter of the pan on top of the artichokes. Weight the parchment with a heatproof plate that rests directly on the artichokes.
• 2 lemons
Bring to a boil over medium-high heat, reduce the heat to medium and simmer for 5 minutes.
• 2 bay leaves
Remove the pan from the heat and let the artichokes cool in the pan until tender when pierced with a knife, about 1 hour. Sprinkle the parsley on the top and serve immediately
• 1/4 cup (2 fl. oz./60 ml) olive oil
• 18 baby artichokes • 10 garlic cloves, halved • 5 fresh thyme sprigs • 1/2 tsp. salt 20 • 1 tsp. chopped fresh flat-leaf parsley
LAMB WITH RICE AND RAISINS
While rice soaks, cook onion in oil in a wide 5- to 6quart heavy pot over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Pat lamb dry and sprinkle with 1 teaspoon salt. Add to onion and brown on all sides, about 8 minutes total. Add 1 cup water and bring to a simmer. Cover pot and reduce heat to low, then braise lamb, stirring occasionally, until meat is tender, about 45 minutes. Stir in drained rice, carrots, raisins, and 2 teaspoons salt. Add enough water to cover mixture by 1 inch (3 1/2 to 4 cups) and bring to a boil, uncovered, over mediumhigh heat. Wrap a kitchen towel around lid with ends of towel on top, then cover pot and boil over medium heat 10 minutes. Reduce heat to low and simmer, covered, until rice is tender and liquid has been absorbed, about 30 minutes. Fluff rice with a fork and transfer pilaf to a large platter. Top with kebabs and serve with yogurt sauce.
• ingredients • 3 cups basmati rice (7 ounces) • 1 medium onion, chopped • 3 tablespoons olive oil • 1 1/2 pounds boneless lamb • 4 1/2 to 5 cups water, divided • 2 large carrots • 1 cup raisins (6 ounces)
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KITCHEN OF TAILANDIA
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PAD THAI
• Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside. • Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.
Ingredients 1 package rice noodles 2 tablespoons butter 1/4cup vegetable oil 4 eggs1 tablespoon white wine vinegar 2 tablespoons fish sauce 3 tablespoons white sugar 1/8 tablespoon crushed red pepper 2 cups bean sprouts 1/4 cup crushed peanuts 3 green onions, chopped 1 lemon, cut into wedges
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TOM YUM In a medium saucepan, combine chicken stock, tom yum paste, kaffir lime leaves, lemon grass, lime juice and fish sauce. Add chili and sugar, and stir. Place over high heat to bring to a boil, then reduce heat to medium low. Add mushrooms, and simmer 1 to 2 minutes. Add shrimp and scallions, and simmer until shrimp is barely opaque, 2 to 3 more minutes. To serve, divide soup between two bowls. Garnish each with 1 tablespoon cilantro, and serve.
• Ingredients • 3 cups chicken stock or broth • 1 scant tablespoon tom yum paste • 2 fresh kaffir lime leaves, • 1 stalk lemon grass, • 2 tablespoons fish sauce • 1 small red Thai chili, finely chopped • ½ teaspoon sugar • 2 ounces enoki mushrooms, trimmed, • 8 ounces raw shrimp, peeled • 2 scallions, • 2 tablespoons chopped fresh cilantro
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THAI PAD SEE Prepare the noodles according to packet instructions. Some just require soaking in boiling water for 5 minutes, others require cooking in a pot of boiling water for a few minutes. For fresh noodles, soak in boiled water in a bowl for a few minutes - do not boil in a pot. Drain when ready. Meanwhile, combine sauce ingredients. Mince the garlic straight into the wok with the oil. Place wok high heat. As the oil is heating, the garlic will gradually heat too and infuse the oil with flavour. When the oil is hot and the garlic is starting to turn golden, add the chicken and Chinese broccoli stems and stir fry for 1 minute. Move the chicken and Chinese broccoli to one side and crack in the egg, and scramble it. Don't worry if some of it sticks to the wok, it will char as you continue cooking - you want that chargrilled flavour! Add the noodles, Chinese broccoli leaves and the sauce. Fold gently to combine, for the sauce to coat the noodles evenly and to caramelise, and the leaves to just wilt. They only need to be just wilted because they will continue to cook while you are plating up. Serve immediately.
• 2 TB oil for frying • 3 cloves garlic • 300 grams wide flat rice • 200 grams chicken • 1 handful of chopped Chinese broccoli • 1 egg • 1 tablespoon • ½ tablespoon dark sweet soy sauce • ½ teaspoon sugar 25
BEEF MASSAMAN CURRY
Heat oven to 200C/180C fan/gas 6, then roast the peanuts on a baking tray for 5 mins until golden brown. When cool enough to handle, roughly chop. Reduce oven to 180C/160C fan/gas 4. Heat 2 tbsp coconut milk (use the cream on top if there is any) in a large casserole dish with a lid. Add the curry paste and fry for 1 min, then stir in the beef and fry until well coated and sealed. Stir in the rest of the coconut with half a can of water, the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts. Bring to a simmer, then cover and cook for 2 hrs in the oven until the beef is tender. Sprinkle with sliced chilli and the remaining peanuts, then serve straight from the dish with jasmine rice
• ingredients • 85g unsalted peanuts • 400ml can coconut milk • 4 tbsp massaman • 600g stewing beef steak • 450g waxy potatoes • 1 onion • 4 kaffir lime • 1 cinnamon stick • 1 tbsp tamarind • 1 tbsp palm or soft light brown sugar • 1 tbsp fish sauce
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KHAO PAD PUU
Begin by slicing 2 pairs of kaffir lime leaves, 1 clove of garlic, and 1 red chilli. Then heat 1 tbsp of cooking oil in a wok and when hot add in the sliced garlic and chill with 1/2 cup of crab meat and 1 cup of leftover steamed jasmine rice. frying the garlic and chilli Break up the rice, then add in 1 tbsp of crab paste, and mix everything together thoroughly while frying for about 2 minutes. thai fried rice with crab Once the paste is mixed in with the rice, add in 1/2 tbsp of fish sauce and 1/2 tbsp of sugar. Stir fry for another minute or so before finally adding in the 2 pairs of kaffir lime leaves that we sliced earlier. Stir fry for a final 30 seconds or so, then serve with a sliced hard boiled egg, some spring onion, and any other garnishes or condiments that you like
• ingredients • 2 cups of steamed jasmine rice • 200g cooked fresh crab meat • 2 eggs • 1/2 cup chopped carrots • 1/4 cup chopped spring onion • 1 teaspoon salt • 2 tbsp fish sauce • 1 tbsp lime juice • 3 chopped garlic cloves • 6 chopped red bird eye chillies 27
KITCHEN OF ITALIA
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RISOTTO
• Ingredients • 2 tablespoons unsalted butter • 1 large shallot, finely chopped • 2 cups arborio, carnaroli, or vialone nano rice • 8 cups low-sodium vegetable or chicken broth • 1/2 cup dry white wine • 1 cup finely grated Parmesan cheese
Toast the rice. Pour the rice over the onions and stir until every grain is coated with the butter. Add more fat if needed — this is not the time to skimp! Continue stirring the rice until the edges have turned translucent but the center is still opaque, about 2 minutes. You should also be able to smell the aroma of toasted rice. Avoid actually browning the rice here; toasting the rice is all about the aroma. Deglaze the pan with wine. Deglazing the pan at this point isn't strictly necessary, but a splash of white wine will add another layer of flavor and help lift up any bits that have caramelized to the pan. Use a 1/2 cup of wine, and simmer, stirring constantly, until the wine has completely reduced and the pan is nearly dry, about 3 minutes. Slowly add the broth in increments, stirring in between. Begin incrementally adding the broth one 1/2 cup at a time, stirring regularly between additions. Wait to add another ladle until the liquid has been almost completely absorbed by the rice; dragging your spatula through the rice should leave a dry path where the spatula was. This gradual addition of liquid is key to getting the rice to release its starch and create its own delicious sauce, so don't rush this step. Ideally, you want to use just enough broth to cook the rice and no more. 29
CARPACCIO Place your beef tenderloin in the freezer to get it partially frozen. Meat is easier to cut thinly if it has been frozen in this way. Our meat took around two hours to freeze to that point but it can all depend on your freezer and how big of a cut you have. Ours was 1/3 lb. so it froze quite fast. You want it really really cold and frozen but not frozen solid. Freeze meat Once the beef is frozen use your slicer to cut extremely thin pieces of meat. When you hold the slice up you should almost be able to look through it. Slice frozen beef Since the slicer has serrated edges you need to move your knife back and first to cut.Step#2 Place your sliced beef on a cool plate. And I don’t mean like awesome, cool, I mean like, put it in the fridge and bring to a lower temperature cool. We’ve popped a bag of frozen peas under our plate to keep it cold while we work. Once all of your beef slices are on your cold plate, it’s time to add the garnishes. Beef carpaccio is all about the garnishes. Add capers, sea salt, ground pepper, arugula and a small drizzle of oil and red wine vinegar. Eat immediately. I mean, how could you even resis
• Ingredients: • 1/3 lb. beef tenderloin • handful arugula • 2 tsp. capers • 2 tsp. red wine vinegar • 4 tsp. olive oil • cracked black pepper • sea salt 30
MINESTRONE SOUP
Ingredients •2 tablespoons extra-virgin olive oil •1 large onion, diced •4 cloves garlic, minced •2 stalks celery, diced •1 large carrot, diced •1/3 pound green beans) •1 teaspoon dried oregano •1 teaspoon dried basil •Kosher salt and freshly ground pepper •1 28-ounce can no-salt-added diced tomatoes •1 14-ounce can crushed tomatoes •6 cups low-sodium chicken broth •1 15-ounce can low-sodium •1 cup elbow pasta •1/3 cup finely grated parmesan cheese •2 tablespoons chopped fresh basil
• Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes. • Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender. • Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese.
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• Ingredients
PIZZA
• 1 pound pizza dough, at room temperature for 1 hour • 1/2 to 1 cup sauce • 2 to 3 cups other toppings: sautéed onions, sautéed mushrooms, pepperoni, cooked sausage, cooked bacon, diced peppers, leftover veggies, or any other favorite toppings • 1 to 2 cups shredded or sliced cheese • Cornmeal or all-purpose flour (optional
Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust. Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base. Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets. Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza. 32
CAPRESE SALAD
Ingredients
•3 vine-ripe tomatoes, 1/4-inch thick slices •1 pound fresh mozzarella, 1/4-inch thick slices •20 to 30 leaves (about 1 bunch) fresh basil •Extra-virgin olive oil, for drizzling
While mozzarella is cold, slice it into 1/4-inch slices. Let it sit, loosely covered, to come to room temperature while you prepare the tomatoes. Slice the tomatoes into 1/4-inch to 1/2-inch thick slices, leaving them in a single layer on the cutting board as you go. Sprinkle generously with salt. On a serving platter, arrange the mozzarella, tomato slices, and whole basil leaves so they overlap slightly. Pour any tomato juices from the cutting board over the dish. Sprinkle again with salt and pepper, and drizzle with plenty of oil. Top with reserved basil, and serve.
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