NAIS Dublin Cookbook

COOKING AROUND THE WORLD A BOOK OF RECEIPES FROM OUR NAIS DUBIN FAMILIES

A truly international school with true international flavours

A food adventure

Flavours from around the world

ALFAJORES DE MAICENA County of origin: Argentina Provided by: The German-Ledesma Family

Ingredients

Filling and Cover

• Tapas

• “Dulce de leche repostero” 500 g

• Cornflour 400 g

• Shredded coconut 100 g.

• Cream Flour 200 g • Baking powder 1 tsp • Soft butter 200 g • Icing sugar 200 g • Medium Eggs 3 • Yolk 2 • Vanilla extract 2 tsp

Instructions 1. Mix the soft butter with the sugar.

2. Add the eggs and the yolks, one at the time while mixing. Add the vanilla essence.

3. In another bowl mix the flour, the cornflour and the baking powder. Gradually incorporate them to the other mixture until it is well integrated.

4. Wrap the dough with film and put it in the fridge for 30 min.

5 Roll out dough just thinner than ¼ inch. Cut out round shapes of the desired diameter.

6. Bake at 170/180 C for 8-10 mins. The “alfajores’ tapas” should not be golden.

7 Make a sandwich with 2 “alfajores’ tapas” and “Dulce de leche” in the middle.

8. Roll them over the shredded coconut.

9. Enjoy!

Cherry Ripe Slice County of origin: Australia Provided by: The Anderson Family Cherry Ripes are a much loved chocolate bar found in Australia.

However, the home made version is much tastier than store bought. The recipe below is from my Grandmother. She made these every fortnight for us, with the alternative week being chocolate lamingtons.

Ingredients

To make the base:

Base

1. Preheat oven to 180 degrees celsius

• 125 grams butter

2. Cream butter and sugar in mixing bowl

• ¼ cup caster sugar • 1 cup plain flour • ¼ cup of Cocoa powder • Vanilla extract 2 tsp Middle Layer • 200 grams of glazed cherries • 1 can (397 grams) of condensed milk • 3 cups of desiccated coconut Top Layer

3. Mix in flour and cocoa and then press into a slice tray (medium baking tray), approx. 1cm thick 4. Bake at 180 degrees celsius for 10-12 minutes (keep the oven on for the middle layer!)

To make middle layer: 1. Place all ingredients in a large mixing bowl and mix with a wooden spoon until well combined 2. Spread and firm onto base, then bake at 180 degrees Celsius for approx. 15 mins 3. Allow to cool

• 200g dark cooking chocolate • 20g copha

To make top layer: 1. Place bowl over pot of water, making sure the bowl does not touch the water (double boiler).

2. Place the chocolate and copha and stir until just melted 3. Pour over the middle layer and spread across the top 4. Place in the fridge to chill 5. Once everything is set, cut into squares or bars as you please!

Grandma’s Belgian Waffles County of origin: Belgium Provided by: The Lehrfeld Family These waffles are not a breakfast food, but should be eaten as a snack. Best served with whipped cream, strawberries or powdered sugar. Or just pour Nutella on top for maximum effect!

Instructions

Ingredients

1. Melt the butter in a big pot.

1kg

2. Add the sugar once the butter is melted.

500gr butter

3. Add the milk and the egg yokes. Whip the egg whites until stiff.

1 tsp baking powder

4. Then add the flower gradually with the mixture of the butter.

5. Then fold in the egg white.

6. Bake away in your waffle maker and enjoy!

white flower

10 eggs 1 cup milk 800gr sugar

QUEEN’S BITE

Koninginnenhapje County of origin: Belgium Provided by: The Frenier - Van Hoeckel Family In Belgium this is a lunch or dinner dish. This serves four people

Preparation Puff pastry cases Before starting on the sauce make sure that your puff pastry cases are ready for use. So, if you’ve bought frozen once bake them while making the sauce. If ready-made, heat them up a little before adding the sauce.

Ingredients • 60 gr unsalted butter • Approx. 50gr plain flour • 1 ltr of beef stock • 500gr of chicken filets • 250gr of closed cup mushrooms • 4 puff pastry cases (also called vol-au-vent cases) • Pepper & Salt

Sauce 1. Make your stock by dissolving two cubes of beef stock in 1ltr of boiling water.

2. Meanwhile cut the chicken fillets in bitesize pieces.

3. Add the chicken to the boiling stock and boil until fully cooked.

4. Once cooked remove chicken from stock and set aside. Turn off heat underneath the stock.

5. While chicken is cooking slice the mushrooms.

6. Add the mushrooms to water and generously season with pepper and salt.

QUEEN’S BITE

Koninginnenhapje Recipe continued

7. Blanch the mushrooms (=bring water to a boil and boil for no more than 5min).

8. Drain mushrooms and set aside (you can throw away the water).

9. Now we make the sauce.

10. Melt the butter in a large pan.

11. Once melted add the flour and stir together to create a roux.

12. Now ladle by ladle add the beef stock to the roux. Stir until each ladle of stock is completely absorbed before adding another. Keep adding stock until the roux has the desired thickness. It should become a thick sauce and not be too liquid. However, experiment what you like.

13. Once you have the right thickness add the chicken and mushrooms and give a good stir.

14. Season with pepper and salt to taste.

Serve Serve in the puff pastry cases and sprinkle some parsley on top.

Tip: You can also serve the roux over cooked rice, or you can even find the sauce served next to French fries (another Belgian invention!)

Mapo Tofu County of origin: China Provided by: The Xie Family Mapo Tofu is a popular Chinese dish from Sichuan Province, where spicy food is king and the signature spice of the region––the Sichuan Peppercorn––gives dishes a unique “numbing” effect. It’s almost like the Sichuan peppercorns are there to not only add their fragrance and flavor, but also to numb your tongue so it can take more heat!

Ingredients

• ½ tsp Sichuan peppercorns , crushed

• 450g tofu

• cooked white rice , to serve

• 3 tbsp groundnut oil • 100g pork mince • 2 tbsp Sichuan chilli bean paste • 1½ tbsp fermented black beans , rinsed (optional,) • 2cm piece ginger peeled and finely chopped • 3 garlic cloves , chopped • 200ml light chicken stock or water • 1 tsp cornflour , mixed with 1 tbsp water • 6 spring onions , sliced on the diagonal • 1 tbsp Sichuan chilli oil (optional)

Method 1. Get all the ingredients ready before you start cooking and set them out in bowls. Drain the tofu and cut it into 1.5cm cubes. Put it in a bowl and cover with very hot water. Leave this while you get on with everything else.

2. Heat a wok and pour in the groundnut oil. Get this really hot and fry the pork until it’s crispy. Remove with a slotted spoon but leave the oil behind.

3. Add the bean paste and cook, stirring for a few mins until fragrant, then add the black beans, ginger and garlic. Cook, stirring, for a min or so, then add the stock and let it bubble away.

4. Stir the cornflour and water into the mixture in the wok, drain the tofu and stir it into the sauce. Tip in the spring onions and the mince.

5. Add the chilli oil, if using, and sprinkle over the Sichuan peppercorns.

The sauce shouldn’t need seasoning with salt, as many of the ingredients are salty already. Serve with boiled white rice.

Fish Fillets with chilli and tomato sauce County of origin: China Provided by: The Lyons Family

Instructions

Ingredients

1. Mix together the sherry, egg white and cornflour, toss the fish stripes in the mixture and leave to marinate for about 20 minutes

1

tablespoon dry sherry

1

egg white

2. In a wok heat the oil until hot, then fry the fish stipes for 2-3 minutes or unitl golden, separating them with a pair of chopsticks or a fork. Remove and drain the fish on paper towels

1

tablespoon cornflour

3. Pour off the oil from the wok. Reheat, then add the garlic, spring onion, ginger and red pepper.

300ml vegetable oil

4. Blend together the sauce ingredients, then add to the wok with the fish slices. Stir well over the heat before serving

450g fish fillets (plaice or sole) skinned

and cut into srips

1

garlic clove, finely chopped

1 slice root ginger, peeled and shredded ½

red pepper or chilli, shredded

Sauce 200ml chicken stock 1

teaspoon salt

1

teaspoon sugar

2

teaspoons cornflour

2

tablespoons chilli sauce

1

tablespoon tomato puree

Mini rice balls with sweet rice wine These little glutinous rice balls are slightly smaller than marble balls and are pretty much tangyuans without stuffing. Cooked in fermented rice wine, this dish is a specialty of the Shanghai region and is one of the most popular desert there.

Ingredients

Steps

120g glutinous rice powder

Add some warm water to the glutinous rice powder. Make a dough.

Knead into a long strip. Cut into small pieces. Make each piece into a small round ball.

100g rice wine white sugar osmanthus sugar

Add water in the pot. Bring to a boil.

Add osmanthus sugar and white sugar. Pour into rice wine and small dough balls. Boil until the small dough balls float in the water. Serve.

Tip: To make it tastier, when the soup is boiling and dough float up, break an egg into the soup and stir to make eggs flowers.

Egyptian Koshari Recipe County of origin: Egypt Provided by: The Sarwat - Farid Family Koshari is the national dish of Egypt. It is made of lentils, rice, small pasta (macaroni and vermicelli) and chickpeas, with a special zesty tomato sauce spiked with vinegar and topped with savory crispy thin fried onion rings.

Ingredients For the Crispy Onion Topping • 1 large onion, sliced into thin rings • Salt • ⅓ cup all-purpose flour • ½ cup cooking oil For the Tomato Sauce • Cooking oil • 1 small onion, grated • 4 garlic cloves, minced • 1 tsp ground coriander • ½ -1 tsp crushed red pepper flakes (optional) • 1 can 28-oz tomato sauce • Salt and pepper • 1-2 tbsp distilled white vinegar For Koshari • 1 ½ cup brown lentils, picked over and well-rinsed • 1 ½ cup medium-grain rice, rinsed, soaked in water for 15minutes, drained • ½ tsp each salt and pepper • ½ tsp coriander • 2 cups elbow pasta (macaroni and vermicelli) • Cooking oil • Water • 1 15-oz can chickpeas, rinsed, drained and warmed

MAKE THE CRISPY ONION TOPPING. Sprinkle the onion rings with salt, then toss them in the flour to coat.

Shake off excess flour.

In a large skillet, heat the cooking oil over medium-high heat, cook the onion rings, stirring often, until they turn a nice caramelized brown.

Onions must be crispy, but not burned (15-20 minutes).

Make the Tomato Sauce.

In a saucepan, heat 1 tbsp cooking oil. Add the grated onion, cook on medium-high until the onion turns a translucent gold (do not brown).

Now add the garlic, coriander, and red pepper flakes, if using, and saute briefly until fragrant (30-45 seconds more).

Stir in tomato sauce and pinch of salt. Bring to a simmer and cook until the sauce thickens (15 minutes or so).

Stir in the distilled white vinegar, and turn the heat to low. Cover and keep warm until ready to serve.

Make the Koshari Cook the lentils. Bring lentils and 4 cups of water to a boil in a medium pot or saucepan over high heat. Reduce the heat to low and cook until lentils are just tender (15-17 minutes). Drain from water and season with a little salt. (Note: when the lentils are ready, they should not be fully cooked. They should be only par-cooked and still have a bite to them as they need to finish cooking with the rice).

Now, for the rice. Drain the rice from its soaking water. Combine the parcooked lentils and the rice in the saucepan over medium-high heat with 1 tbsp cooking oil, salt, pepper, and coriander. Cook for 3 minutes, stirring regularly. Add warm water to cover the rice and lentil mixture by about 1 ½ inches (you’ll probably use about 3 cups of water here). Bring to a boil; the water should reduce a bit. Now cover and cook until all the liquid has been absorbed and both the rice and lentils are well cooked through (about 20 minutes). Keep covered and undisturbed for 5 minutes or so.

Now make the pasta. While the rice and lentils are cooking, make the pasta (macaroni and vermicelli) according to package instructions by adding the elbow pasta to boiling water with a dash of salt and a little oil.

Cook until the pasta is al dente. Drain.

Cover the chickpeas and warm in the microwave briefly before serving.

Put it All Together!

To serve, fluff the rice and lentils with a fork and transfer to a serving platter. Top with the elbow pasta and ½ of the tomato sauce, then the chickpeas, and finally ½ of the crispy onions for garnish. Serve, passing the remaining sauce and crispy onions separately.

Traditional Irish Potato Cakes County of origin: Ireland Provided by: The Scorer Family

Ingredients

Steps

4 medium size potatoes, peeled and boiled

Allow the boiled potatoes to cool, then mash them.

4 scallions, finely chopped

Add the scallions, parsley, egg and a good twist of salt and pepper.

1 egg 2/3 tbsp plain flour Parsley, 1 tbsp finely chopped

Mix well, then add flour until the mixture combines to a dough like consistency.

Roll the dough out to approximately 2 cm thickness, and use a pastry cutter to form individual cakes.

Fry in a little oil until golden brown on each side. Serve with smoked salmon, poached egg and a little sour cream and a wedge of lemon on the side.

These potato cakes also make a great canapé or appetiser served with sweet chilli dip.

Tart with Rasberries and Chocolate Ganache County of origin: Italy Provided by: The Fontanna - Corvi Family

Ingredients Tart • 150 g butter • 150 g granulated sugar

Instructions For the tart 1. In a bowl, combine butter at room temperature with sugar until fully smooth.

• 50 g eggs (1 egg)

2. Then add salt, vanilla and egg and mix well.

• 2 g salt

3. Finally, add flour, baking powder and cocoa and mix everything together as quickly as possible, in order not to warm up the butter too much.

• 5 g baking powder • 270 g flour 00

4. Wrap the pastry in cling film and let it sit in the fridge for 30 mins.

• 30 g cocoa powder

5. Preheat oven at 180 degrees.

• Raspberry jam Chocolate Ganache • 250ml fresh cream • 150g 60%-70% dark chocolate

6. Roll out the pastry in a 3mm thick layer and line the cake tin (previously lightly greased and covered with thin breadcrumbs).

7. Use a fork to pierce the pastry base and add raspberry jam on top in a thin 2/3 mm layer.

8. Cook for about 25 minutes.

9. Once ready let it cool down completely before taking it out from the tin (out of the oven).

For the chocolate ganache 1. In a saucepan over medium heat, pour the fresh cream and bring it to a boil.

At this point, add the chocolate and whisk well until the ganache is completely emulsified and shiny.

2. Pour immediately onto the tart and level out.

3. Once cool, decorate with fresh raspberries.

Margherita Pizza Ingredients

Steps

500g flour

Heat water in a microwave until lukewarm (about 40 secs), add the yeast and mix well with a fork until combined.

350ml water 15g salt Yeast Tip: Quantity of yeast depends on the type of yeast, your room temperature, the length of your proofing. For example one particular brand I bought at Best of Italy in Ranelagh, which is called “Viva Pizza”, requires 6/7 gr yeast every 350ml water and requires 6 hrs for the dough to rise properly, or 18 if this is done in the fridge. In this latter case I prepare the dough at night for the day after.

Then mix the ingredients in a Kitchenaid (or similar) for 4-5 mins.

Set aside according to the instruction of your yeast (read above) in a large bowl covered with cling film.

2 hours before dinner let the dough sit on its oven tray (cover with cling film).

After 1 hour stretch it a bit with your hands in order to fit the tray (cover with cling film).

You are now ready to prepare your Margherita pizza. Add tomato sauce on top of the dough and cook at max heat (250° C) for 7/8 minutes in the lower level of your oven.

Then take it out and add buffalo mozzarella and the ingredients you like most.

Put it back in the oven and cook for 7/8 mins.

Oyako-don (Chicken and egg rice bowl) County of origin: Japan Provided by: The Sanada Family Oyakodon is a one-bowl meal consisting of a bed of rice topped with chicken and egg (hence the name ‘oyako’, meaning ‘parent and child’) and seasoned with soy sauce, mirin, and dashi.

Ingredients • 200g chicken thighs/breasts • 1 onion • 150ml dashi stock(150ml water+1tsp instant broth granules) • 1 tbsp soy sauce • 1 tbsp mirin • pinch of sugar • 2 eggs • 500g cooked rice • 1 spring onion

Tips: Add a few other ingredients into the mix if you want more flavour. We suggest adding shiitake mushrooms, green beans, or edamame when you add the onion. You can also top the dish with some shredded nori as a nice finishing touch.

Method 1. We need to prepare the chicken first so cut up your chicken into small bite-size pieces. Japanese people tend to use chicken thighs rather than breast meat for the extra flavour, but both will work fine.

2. Add the dashi stock to your oyakodon pan or frying pan and heat before adding the mirin and soy sauce plus a pinch of sugar. Bring to the boil and then simmer on medium heat. Now is also a good time to start cooking your rice separately so that it is ready for when you finish cooking the dish.

3. Once the soup has been simmering for a few minutes, add your pieces of chicken and cook. Once the chicken is done, about 10-12 minutes, chop up a whole onion into thin slices and add them to the pan.

4. Beat your eggs in a bowl, then pour into the pan and let it cook for a few minutes. Try not to let the egg cook too much, about 1-2 minutes, a slightly runny texture is the preferred way to serve oyakodon.

5. When the eggs are done, turn off the heat and pour the egg and chicken over a bowl of freshly boiled white rice. Garnish with some finely sliced spring onions before serving, enjoy.

Home Made Japanese Curry County of origin: Japan Provided by: The Masui Family Using a ready-mixed roux, a tasty and filling curry can be cooked in less than 30 minutes.

Ingredients

Method

• 2 onions, thinly sliced

1. In a deep pan, gently stir-fry the oino slices in the vegetable oil until the onions become slightly brown. Add the prawns or meat and continue to stir-fry for 1-2 minutes

• 30ml/2 tbsp vegetable oil • 500g/1 ¼ lb prawns (shrimp), peeled or an meat, cut into bitesize pieces • 1 carrot, peeled and chopped • 1-2 potatoes, peeled and roughly chopped • 750ml/1 ¼ pints/3 cups water • 125g/4 ¼ oz (1/2 packet) curry roux • 15-30ml/ 1-2 tbsp shoyu or Worcestershire sauce, to taste (optional) • Rice, to serve

2. Add the carrot and potatoes and sir fry for another 1-2 minutes. Add the water and bring to the boil. Lower the heat and simmer for 5-10 minutes more if meat is used, until the prawns and vegetables are cooked.

3. Remove from the heat. Add the roux, broken into small pieces, and stir well until all the roux pieces have melted into the soup.

Place the pan back over a medium heat and gently simmer for about 5 minutes, stirring continuously, until the soup thickens.

4. To slightly reduce the sweetness of the curry, add a little shoyu or Worcestershire sauce.

Serve with hot boiled rice.

Vegetarian Tempura County of origin: Japan Provided by: The Masui Family

Ingredients

Steps

• 15ml/1 tbsp lemon juice or rice vinegar

1. To make the dippping sauce, mix all the ingredients in a pan. Bring to the boil, then remove from te heat. Set aside,

• 15cm/6in renkon • ½ sweet potato • ½ aubergine (eggplant) • Vegetable oil and sesame oil, for frying • 4 shiso leaves • 1 green (bell) pepper, seeded and cut lengthways into 2.5cm/1in wide strips • 1/8 kabacha squash, cut into 5mm/ ¼ in thick half-rign shapes • 4 green beans, trimmed • 4 fresh shiitake mushrooms • 4 okra, trimmed • 1 oinion, sliced into 5mm/ ¼ in rings For the batter • 200ml/ 7fl oz/scant 1 cup ice cold water • 1 large (US extra large) egg, beaten • 90g/ 1/3oz/generous ¾ cup sifted plain (all-purpose) flour, plus extra for dusting • 2-3 ice cubes For the condiment • 450g/1 lb daikon • 4cm/ 1 ½ piece fresh root ginger For the dipping sauce • 400ml/14fl oz/ 1 2/3 cups second dashi stock, or the same amount of water with 10ml/ 2 tsp dashi-no-moto • 100ml/3fl oz/ scant ½ cup shoyu • 100ml/3fl oz/scant ½ cup mirin

2. Fill a small bowl with cold water and add the lemon juice or rice vinegar. Peel the renkon, then slice it and the sweet potato into 5mm/ ¼ in thick discs. Plunge the pieces into the bowl straightawy to prevent discolouring. Just before frying, drain and pat dray with kitchen paper.

3. Slice the aubergine horizontally into 5mm/ ¼ in thick slices, then have them lengthways. Soak in cold water until just before frying.

Drain and pat dry.

4. To prepare the condiment, peel and grate the daikon and ginger separately, using a daikon-oroshi, or, alternatively, use a food processor. Lightly squeeze out excess liquid from both the daikon and ginger.

5. Line and egg cup with clear film (plastic wrap) and press about 2.

5ml/ 12 tsp grated ginger into the bottom, then put in 30ml/ 2 tbsp grated daikon. Press again and turn upside-down on to a small plate. Make four of these tiny mounds.

6. To make the batter, pour the ice-cold water into a mixing bowl, add the beaten egaa and mix well. Add the flour and very roughly fold in with a pair of chopsticks or a fork. Do not beat. The batter should sill be quite lumpy. Add the ice cubes.

7. Pour in enough oil to come halfway up the depth of a wok or deepfryer. Heat the oil until the emperature reaches about 150℃/300℉ 8. Deep-fry the shiso leaves. Hold the stalk of one leaf in your hand and stroke the leaf across the surface of the batter mix, coating only one side of the leaf. Gently slp it into the oil until it goes crisp and bright green. Leave the drain on kitchen paper. Deep-fry the renkon and sweet potato in the same wy; first coating one side in batter then frying until golden.

9. Increase the temperature to 175℃. Lightly dust the rest of the vegetables with flour, dunk into the batter mix, then shake off the excess. Dee-fry them tow to three pieces at a time until crisp. Leave to drain on kitchen paper.

10. Divide the warm dipping sauce among four small bowls. Place with the condiment. Arrange the tepura on a large plate. Serve immediately. Mix the condiment into the sauce, the dip in the tempura as you eat.

Tonkatsu Deep Fried Breaded Pork Cutlet County of origin: Japan Provided by: The Masui Family

Ingredients Cutley • 40g panko breadcrumbs • 10g flour • 1 slice pork lion (approx. 4cm thick) • 1 egg • 750ml sunflower oil Sauce • 2tbsp worcestershire sauce • 1tbsp ketchup • 5g sesame seeds (optional)

How to prepare 1. To prepare the meat, make small cuts in several places so it keeps its shape when cooking. Use a meat pounding mallet or the back of your knife to pound the meat on both sides.

Finish by seasoning with some salt and pepper before covering with the flour.

2. Beat the egg in a different bowl and dip the pork in it before covering with a generous amount of panko breadcrumbs.

Try to spread it evenly and press it firmly on the meat.

3. You can now heat the oil on medium heat up to approx 170c. If you’re wondering which oil to use, sunflower, rapeseed or peanut oils are a good choice. You can use a wok or a saucepan, just be careful to leave a few inches in the pan as the oil level will increase when you start deep-fruing.

Don’t worry if you don’t have a thermometer, just drop a pinch of the panko bradcrumbs in the oil, if it sizzeles and fries, your oil is ready to use. You can also check by putting your chopsticks in the oil,, if you see a lot of bubbles then it is hot enough to start cooking.

4. Delicatedly slide your breaded pork cutlet in to the oil and allow it to cook for a few minutes before flipping it over. Let the other side cook for a few more minutes until the whole tonkatsu turns a gloden colour. Place your tonkatsu on some ktchen roll to absorb the excess oil.

5. Menawhile, mix the ingredients for the suace in a bowl and sparead the mix on your tonkatsu once you have cut it into thin slices. Serve with cabbage or rice and enjoy.

Traditional Kimchi County of origin: Korea Provided by: The Kweon Family Kimchi is becoming well-known and well-received around the world. In 2012, the term of cabbage made in Korea was officially published as ‘kimchi cabbage’. In 2003, when severe acute respiratory syndrome (SARS) was spreading throughout the world, foreign media reported that the Korean people were safe from SARS because they eat kimchi, which triggered global attention to its efficacy. In 2006, Health Magazine, selected kimchi as one of the world’s five healthiest foods.

Ingredients

Brining cabbages

• 2-3 cabbages (about 2.5kg)

1. Remove the tough or discolored outside leaves of the cabbages and trim off the stem. Cut the cabbages lengthwise into halves or quarters, depending on size of cabbage.

For the Brine • 1 cup natural sea salt • 2.5L water For Filling (paste) • 1 white radishes (750g) • 6-7 green onions (65g) • 1-2 onions (38g) • 1/3 cup(100ml)of water • 2 cups red chili pepper powder (gochugaru) • 1/4 cup salted shrimp(saeujeot)

2. Dissolve half of the natural sea salt in 2.5 liter of water to make the brine and soak the cabbage in the brine. Remove the cabbage from the brine and sprinkle the remaining natural sea salt evenly between the leaves. In a large container, put the cabbages neatly and pour the brine over. Let them stand for 3-4 hours making sure cabbage stays submerged.

3. Remove the cabbages from the brine and rinse them thoroughly under running water several times and place them cut side down in a colander to drain.

Filling 1. Slice the white radishes crosswise into 3mm thick rounds and then cut into julienne. It will help to use a slicer/grater.

• ½ cup anchovy or fish sauce

2. Cut the green onions into 4cm long, and slice the thick green onion diagonally.

• ½ cup minced garlic

3. Chop the salted shrimp roughly.

• 2 minced teaspoon ginger

4. In a large bowl, mix chili pepper powder in 1/3 cup of water. Add all the filling ingredients and mix well.

• 1 tsp of salt • sugar (optional)

5. Adjust the taste with salt or sugar, if necessary.

Stuffing Tip: The ingredients of Kimchi vary according to regions and special local produces and traditions. Kimchi can be made with cabbage, cucumber, radish, celery, broccoli, etc.

Depending on the degree of ripeness, the sour taste vary, so cook it according to your taste. Adjust the spiciness with the amount of red pepper powder.

1. Working from the outside in, insert the filling between the leaves of the cabbages, making sure to coat every cabbage leave with filling.

2. Warp tightly around the each stuffed cabbage with the largest outer leaf of the cabbage. Transfer into a container and place the cut side of the cabbage up. Pile them up neatly and press down firmly. Fill the container up to 80%.

3. Close the lid and let stand at room temperature (70F, 20C) for 1 day.

When it smells fermentation, transfer to a refrigerator and preserve.

Bibimbap County of origin: Korea Provided by: The Kweon Family Bibimbap (literally “mixed rice”), along with Kimchi and Bulgogi, is considered one of the three representative dishes of Korean cuisine.

It is a Korean rice dish served after mixing it with an assortment of fresh and seasonal vegetables, fried egg, minced beef, and other ingredients.

Ingredients • 4 bowls cooked white rice • 150g ground beef • 150g of each vegetable (mushroom, zucchini, bean sprout, carrot, lettuce etc.)

• 4 eggs • hot pepper paste(Gochujang) • sesame oil • vegetable oil • salt

Method 1. Put all the ingredients of the marinade for the beef and the ground beef in the bowl for 5 minutes.

2. Cut mushroom, zucchini, carrots into thin and small slices. Heat vegetable oil in a hot pan and stir-fry them with a pinch of salt separately.

3. Put the bean sprouts in a pot, add water and a pinch of salt, close the lid for 15 minutes and boil over low heat until the beans are cooked.

Turn off the heat, remove the bean sprouts and season with salt and sesame oil.

4. Cut lettuce into small pieces.

Marinade for beef • 1 tbsp soy sauce • ½ tbsp sugar • 2 tsp chopped green onion • 1 tsp minced garlic • 2 tsp sesame oil • 2 tsp sesame seeds

5. Stir-fry the marinated beef in a hot pan and then fry 4 eggs.

6. put the rice in each bowl and place the prepared vegetables and beef side by side. Put the egg on it.

7. Put red pepper paste and sesame oil separately.

STIR-FRIED SWEET POTATO NOODLES AND VEGETABLES

Japchae County of origin: Korea Provided by: The Kweon Family Japchae is one of the most popular traditional celebration dishes. Japchae is a mixture of various ingredients, creating a unique taste. It was first served at a royal banquet in Joseon Dynasty of the 17th century. For this reason, Japchae is considered a luxurious and elegant dish and always served on special occasions such as birthdays, wedding receptions and a 60th birthday party.

Ingredients • 200g beef (filet mignon or top round) • sweet potato noodles • ½ red bell pepper • ½ onion (100g) • ⅓ carrot (60g) • 4-5 mushrooms (45g) • 1 egg, salt •

vegetable oil,

Marinade for the beef • 2 tbsp soy sauce • 1 tbsp sugar, 4 tsp chopped green onion • 2 tsp minced garlic • 2 tsp sesame seeds • 1 tsp sesame oil • black pepper

STIR-FRIED SWEET POTATO NOODLES AND VEGETABLES

Japchae Recipe continued Seasoning for noodles • 1 tbsp soy sauce • ½ tbsp sugar • 1 tbsp sesame oil How to prepare 1. Cut beef into 6mm thick and 4cm long strips. In a small bowl, mix all the ingredients of marinade and beef for 20minutes.

2. Cut the bell pepper, onion, carrot into 4cm long piece then cut into 1x0.2cm strips 3. Cut mushrooms into thin slices.

4. Heat vegetable oil in a pan with low heat and pour the egg mixture into the pan. Tilt it around so the mixture spreads thinly. Cut into 4x1cm strips.

5. Stir-fry vegetables separately: bell peppers, onions, carrots and mushrooms, with a pinch of salt.

6. Stir-fry the seasoned beef.

7. Pour 4 cups of water into a pot and bring to a boil over medium heat. Add the soaked sweet potato noodles and boil for 5 minutes and drain. Heat the oil in a pan and stir-fry cooked noodles with seasoning for 5 minutes.

8. In a large bowl, put all the cooked ingredients and mix together.

Zeppelins County of origin: Lithuania Provided by: The Gudynas Family

Ingredients

Ingredients and Method

For the Meat Filling

Instructions for the Meat Filling

• 1 pound ground pork, or an equal mix of pork, beef, and veal

1. In a large bowl, mix together ground meat, finely chopped onion, 1 teaspoon salt, pepper, and egg until well incorporated.

• 1 medium onion, peeled and finely chopped • 1 teaspoon kosher salt • 1/4 teaspoon freshly ground black pepper • 1 large egg, beaten For the Dumplings • 1 tablespoon freshly squeezed lemon juice • 8 large Idaho potatoes, peeled and finely grated • 2 large Idaho potatoes, peeled, boiled, and riced • 1 medium onion, finely grated • 1 teaspoon kosher salt • 1 tablespoon cornstarch For the Gravy: • 1/2 pound bacon, diced • 1 large coarsely chopped onion • 1 cup sour cream • Freshly ground black pepper, to taste • 1 to 2 tablespoons milk, if needed

2. Cover with plastic wrap and refrigerate until ready to use.

Instructions for dumplings: 1. Add a drop or two of lemon juice to the grated potatoes so they don’t turn brown.

2. Place them in a fine-mesh cheesecloth or cotton dishtowel, and twist over a large bowl to get rid of the excess water.

3. Pour off the water, reserving the potato starch at the bottom of the bowl.

4. Unwrap the cheesecloth and place potatoes in the bowl with the potato starch you reserved from the bottom of the bowl.

5. Add the riced boiled potatoes, grated onion, and 1 teaspoon salt or to taste. Mix well.

6. Put a large stockpot of water on to boil.

7. To form the zeppelins, take about 1 cup of dumpling mixture and pat it flat in the palm of the hand.

8. Place 1/4 cup or more of meat mixture in the center and, using slightly dampened hands, fold the potato mixture around the meat into a football shape, sealing well. Continue until both mixtures are gone.

9. Carefully lower dumplings into salted, boiling water to which 1 tablespoon of cornstarch has been added (to prevent dumplings from falling apart). Make sure water returns to the boil and continue boiling for 25 minutes.

10. Remove dumplings with a slotted spoon or strainer, drain briefly on a clean dish towel and place on a heated platter.

Instructions for Making the Gravy 1. While the dumplings are boiling, make the gravy. In a medium skillet, fry the bacon and chopped onion until tender.

2. Drain and combine with sour cream and black pepper. Thin with 1 to 2 tablespoons milk if necessary.

3. Ladle dumplings with gravy or pass the gravy at the table.

Cold Beet Soup (Šaltibarščiai) County of origin: Lithuania Provided by: The Gudynas Family

Ingredients

Steps

4 eggs

1. Add the quart buttermilk and the beets, and then mix them together in a simple pot.

1 quart buttermilk 1 pound beets, peeled and shredded 1 large English cucumber peeled, quartered, and sliced ¼ cup minced chives 1 bunch fresh dill, minced

2. Add the rest of the ingridients and stir them until you get an even pink color.

Chilaquiles Verdes (spicy) County of origin: Mexico Provided by: The D’Exelle Bautista Family Chilaquiles are a traditional Mexican dish of lightly fried tortillas covered in green salsa until tender. They are very simple to make and this meal can be eaten with a fork. Buen apetito!

Ingredients • A package of 10-15 yellow corn tortillas * • Vegetable oil to bake the tortillas • 1 bottle (250 g) of salsa verde can be bought at the store ** • Half cup of grated Emmental cheese • 1 cup cooked shredded chicken breast • ½ cup of double cream / 1 onion cut into slices * Can be ordered on line at Picado Mexican store or purchased at Fallon & Byrne (Exchequer Street). ** Can be purchased at Dunnes or Super Value Preperation 1. With a knife cut the tortillas into little triangle or squares.

2. Pour 1/2 cup of vegetable oil into a pan and bake the tortilla squares until they are brown and crispy and set them aside in a plate.

3. Add the bottle of salsa verde in a medium pan and simmer until hot.

4. Add the crispy tortilla chips to the pan with the salsa verde and fold until all of the tortillas are covered.

5. Serve immediately while the tortillas are crispy.

6. Add the shredded chicken breast.

7. Add the grated cheese and the sour cream.

8. Add onion slices (optional).

Ontbijtkoek/Peperkoek (spiced cake) County of origin: Netherlands Provided by: The Frenier - Van Hoeckel Family

‘Ontbijtkoek’ is probably the most well-known and popular of all types of spiced cakes. You can use this recipe as a base and add nuts, chocolate, or candied fruit as you wish, which is now done frequently by bakers in the Netherlands and supermarkets are filled with different varieties. You can also just use this recipe, which was how it was meant to be.

In the Netherlands we eat this as a snack topped with unsalted butter.

Ingredients

Baking Instructions

• 250 gr fine Rye Flour

Oven: Preheat at 160C or 320F

• 1 1/2 tsp baking soda

Tin: Breadtin of 1.25ltr, lined with baking paper

• 1 tsp ground cinnamon

Baking time: 45-50 mins

• 1/2 tsp ginger powder • 1/4 tsp ground cloves

Preparation

• 1/4 tsp freshly grated nutmeg (however I’ve used it from a jar and that is just fine)

1. Sif the rye flour, baking soda and the spices together in a big bowl.

• 1/4 tsp ground cardamom • 1/8 tsp ground mace • 200 gr golden syrup

2. Put the golden syrup, honey and water is a small pan and heat slowly, while stirring, until it is completely liquid and no longer syruplike.

3. Leave this mixture to cool until body temperature, then mix it well and pour over the dry ingredients.

4. Mix thoroughly until you have a smooth evenly coloured mixture without light streaks.

5. This is easiest in a mixer but can be done manually with a little bit of persistence as is it sticky.

6. Put the dough in the tin and smooth the top with wet fingers (this is ensures the typical crust at the top).

7. Bake the cake in 45-50min: a toothpick should come out clean when inserted in the middle 8. Remove the cake from the tin and let it cool completely (remove the baking paper as well).

9. It will become quite hard.

10. Wrap the cake in multiple layers of cling film/plastic wrap and put in an airtight container.

11. Leave it like that to ‘ripen’ for at least 3 days (and once you’ve started eating it keep it like this as well as it helps keep the cake from drying out).

Vegetable mash with pancetta County of origin: Netherlands Provided by: The Frenier - Van Hoeckel and Claxton Families Ingredients

Method

1 kg potatoes (suitable for mash)

1. Fry the pancetta in a pan until crispy, set aside

400 gr endive cabbage

2. Cut the bunch of endive into thin strips.

Wash, drain, and set aside.

1/2 cup milk 1 tbs mustard 2 tbs butter 1 tsp ground black pepper 1 tsp ground nutmeg 250 gr pancetta in little pieces

3. Peel, wash and cut the potatoes into large chunks, and boil them until cooked.

4. Drain and mash the potatoes. Add ½ cup of milk little by little to make a smooth puree (I usually warm up the milk in my cappuccino maker, that whips the milk and creates a fluffy mash).

5. Add the crispy pancetta, mustard, butter (preferably melted), ground nutmeg, ground black pepper, and mix it well.

6. Add the shredded endive bit by bit to allow it to shrink a little as you go.

7. Serve with Dutch meatballs (recipe below)

Dutch Meatballs County of origin: Netherlands Provided by: The Frenier - Van Hoeckel and Claxton Families

Ingredients • 500 ground beef • 2 tbs mustard, • 2 tbs ketjap manis (sweet soy sauce), • 1/2 ts ground black pepper, • 2 eggs, • 1/3 cup bread crumbs, • 1/4 cup butter

Method 1. Mix these ingredients in a bowl by hand until well combined and sticky: 2. 500 grams of ground beef, mustard, ketjap manis, ground black pepper, ground nutmeg, bread crumbs, and eggs.

3. Divide the mixture into 4 large balls.

4. Heat up a covered pot or pan over medium high heat.

5. Add butter and wait until it turns brown.

6. Cook the meatballs until all sides are golden brown.

7. Turn down the heat and simmer for about 2530 minutes. Flip occasionally until thoroughly cooked.

Anzac Biscuits County of origin: New Zealand Provided by: The Scorer Family

Ingredients •

½ cup Edmonds standard flour

•

•⅓ cup Chelsea White Sugar

•

⅔ cup finely desiccated coconut

•

¾ cup rolled oats

•

50g butter

•

1 Tbsp Chelsea golden syrup

•

½ tsp Edmonds baking soda

•

2 Tbsp boiling water

How to prepare 1. Preheat the oven to 180˚C. Line a baking tray with baking paper.

2. Mix together flour, sugar, coconut and rolled oats.

3. Melt butter and golden syrup. Dissolve baking soda in the boiling water and add to butter and golden syrup. Stir butter mixture into the dry ingredients.

4. Place level tablespoonfuls of mixture onto cold greased trays and flatten with a fork. These don’t spread as they bake so you can place them close together.

5. Bake for about 15 minutes or until golden. Leave on the tray for 5 minutes then place on a wire rack to cool.

Bigos County of origin: Poland Provided by: The Palmer Family

Bigos is one of the most traditional Polish dishes. It comes from the Middle Ages and accompanies Poles during family and social gatherings, weddings, holidays, and even outdoor events. There is no place where the bigos does not fit. This is real comfort food! It is usually served with bread, preferably baked with sourdough.

Ingredients

Method

• 2 kg of sauerkraut (available for purchase at Polish delicatessen)

1. Pour the water into a dried mushrooms (750 ml) and leave overnight to swell. Drain the swollen mushrooms in a sieve and cut them into small pieces..

• about 1.3 g of pork or beef • approx. 500 g of sausage (available for purchase in a Polish delicatessen)

• 7-8 glasses of water (1 glass = 250 ml)

2. Rinse the sauerkraut in a strainer under running water, drain it, and chop finely.

Put into a pot, pour water (should cover all sauerkraut), and cook until soft (about 1 hour).

Drain and keep the water for later as you use it later in recipe.

• about 60 g of dried mushrooms

3. Dice the onion and sauté in oil over low heat.

• 6 tablespoons of rapeseed oil • 2 medium onions

• 4 bay leaves • 4 grains of allspice • 6 peppercorns • 4 teaspoons of marjoram • salt

4. Dice the meat into 1.5-2 cm cubes. Add salt and pepper to taste. Put the meat in the pan and fry it thoroughly over fairly high heat. Mix the meat and the onion into a pot.

5. Dice the sausage (peel it from the foil if necessary). Fry the sausage in the same pan.

After frying, mix it into a pot as well.

6. Mix the cabbage with meat, sausage, onion, mushrooms, bay leaves, allspice, marjoram, and pepper. Pour in part of the cooking .

Everything must remain “moist,” so you should use rest of the cabbage decoction, you can use water or broth as well. Cook for about an hour, covered, over low heat. Stir occasionally to keep it from burning. Add salt and pepper to taste.

7. For best effect you should cook it again on day two and three for 60 minutes - then the taste will the best and all “magic” will be released into a dish. If necessary, add a little water so that the bigos does not burn while cooking.

Remember that the bigos tastes better every day.

Sernik (cheesecake) County of origin: Poland Provided by: The Palmer Family Sernik (cheesecake) is a traditional cake in Poland. There are hundreds of versions; it can have a brittle bottom, fruit, poppy seeds, and many other variations. This one is very simple and tasty. The secret is the type of cheese and semolina used. It’s best to buy one in a Polish delicatessen. It’s called cottage cheese, and it should be grounded (preferably even two or three times to make it smooth). The lucky ones may be able to buy a ready-made “cheesecake” quark, and then they will have much less work.

Ingredients

Method

• Cottage cheese 1 kg

1. Place the butter and sugar in the bowl of a blender and blend until fluffy.

• 125 g butter

2. Add egg yolks one at a time and keep whisking

• 1 glass of sugar

3. Add the previously ground cheese in four stages and mix well after each until the ingredients are combined.

• 4 Eggs - separate yolks and whites • 7 tbsp Semolina (or polenta if you want the gluten-free version)

4. Add semolina to the mass and mix with a large spoon, not a mixer.

5. Add a teaspoon of baking powder.

• 1 teaspoon baking powder

6. If you like it at this stage, add raisins (optional).

• Raisins (optional)

7. In a separate bowl, beat the egg whites until stiff. Add gently to the cheese mass and carefully mix with a large spoon (do not use a mixer for this).

8. Turn the oven on at 180 degrees Celsius 9. Grease the baking tray with butter and sprinkle with breadcrumbs, pour in the cheese mass.

10. Bake for about 1 hour, preferably to a “dry stick,” i.e., (check with a stick if the dough inside is baked and does not).

GARLIC PRAWNS

Gambas ao alhinho County of origin: Portugal Provided by: The Bangy Family This is, supposedly, a Spanish original – Gambas al ajillo – but the Portuguese love it as their own and, so, here is the Portuguese way of doing it. Enjoy!

Preparation It is, naturally, preferable to use fresh prawns and, in that case, I advise you to cook them with the heads and tails for added flavour, but frozen is also fine. Allow them to fully thaw and remove all the excess water before cooking.

This is a relatively quick cook as prawns do not like long cooking times.

Ingredients • 3-4 tbsp olive oil • 2-3 garlic cloves • 1 bay leaf (optional) • 300-400 gr of prawns • 1 ½ tsp. Dijon mustard • 1 tsp. of butter • White wine • Fresh coriander • Fresh red chilies • Salt and pepper to taste (but be generous)

GARLIC PRAWNS

Gambas ao alhinho Recipe continued

How to prepare 1. In high heat, and in a large frying pan, heat the olive oil. Add the bay leaf and the diced garlic. Let them start frying. Don’t let the garlic fry too much. You can add a couple of slivers of the fresh chilies (to taste), if you want.

2. Add the prawns. Season them with the pepper and salt and let the prawns cook for 5-6 mins. If you want, you can sprinkle some sweet paprika. Keep stirring and moving the ingredients around.

3. When you feel that they are getting a good color and the flavors are integrating, add the mustard and the butter. Give it a good stir. Let them melt and cook with the rest of the ingredients. Add a good dash of white wine. The heat will burn off the alcohol and you will be left with a really nice sauce to dip the bread in.

4. Add the fresh coriander leaves, give a good stir, turn the stove off.

Give it a minute, and then serve.

5. For added flavor, you can sprinkle lemon juice on top. Serve with nice garlic butter toast.Bon Appetit!

Malva Pudding County of origin: South Africa Provided by: The Van Rensburg Family Malva Pudding is a sweet pudding of South African origin. It contains apricot jam and has a spngy caramelized texture. A cream suace is often poured over it while it is hot, and it is usually served hot with custard and/or ice cream. Many South African restaurants offer it.

Ingredients

Steps

• 1 cup castor sugar

1. Set oven to 190 c

• 2 eggs (room temp)

2. Beat Castor sugar and eggs until fluffy then beat in the jam until a creamy consitency

• 1 tablespoon smooth apricot jam • 1 ¼ cups cake flour • 1 teaspoon bicard of soda (5ml) • Pinch salt • 2 tablespoons butter (30ml) • 1 tablespoon vinegar (15ml) • 125ml milk The source • 250ml cream • 125ml butter

3. Sift dry ingredients into separate bowl.

4. Melt butter in a samll pot on a medium heat and add the vinegar and milk 5. Now add the egg mixture and the butter mixture to the sifted ingredients and mix until well combined 6. Pour into an ovenproof casserole dish that takes about 2 liters 7. Bake at 190c for 45 mins until the top os nicely browned.

8. Melt all the asuce ingredients together in a samll pot over a medium heat and pur over the pudding before serving, preferabley while it’s still hot

Cape Malay Curry County of origin: South Africa Provided by: The Cramer Family

Serves: 8 to 10 Prep time: 1½ - 2 Hours Cooking time: 3 Hours Ingredients

Instructions

To Serve

800g – 1Kg Low fat beef mince (for a chicken curry, you can use skinless deboned chicken breasts)

1. Dissolve all the stock combined in as little as possible hot water (not more than 250 cm3) and add to a large slowcooker or a large pot.

Serve piping hot on its own, or on a bed of rice.

Olive oil

2. Add the coconut cream, tomato sauce and apricot jam. Start heating to a low simmer.

Salt (preferred freshly ground)

Top with a number of slices banana, add a bit of desiccated coconut and some Mrs Balls Original (or HOT) Chutney

Black pepper (preferred freshly ground)

3. Caramelise the onions in a skillet or pot with some olive oil.

Once done, add most of it to the mixture above. Keep about 10% of the caramelised onions for the next step.

2- 3 Large brown onions – chopped into 1 – 2 cm pieces

4. Move the left-over onions to one side of your skillet and adjust the temp to medium.

4 x Beef stock (Ina Paarmans sachets or Oxo cubes, etc) (if making chicken curry - use chicken stock)

5. On the other side of your skillet, heat a bit of olive oil to which you then add and mix in the Cape Malay Curry mixture. “Stir-fry” the curry for about 1 - 2 min to release the flavours.

General

1 – 2 Sachets or cubes of vegetable stock

6. Mix the curry and onions in your skillet and then add the minced garlic – again “stir fry” for about 1 - 2 min, then add the grated ginger and “stir fry” for about another min or two. Ensure your temp is not too high when adding the ginger as it tends to burn into the hot surface and ruins your skillet.

Cape Malay curry is not a hot curry but it is very flavoursome and spicy.

500g – 750g Tomato sauce (Bolognaise sauce works fine) 1 Large tin coconut cream (±400ml) ±300g Apricot jam/preserve ±25g Cape Malay Curry mix. (this is for a medium curry, add more/less according to taste) 4 Cloves garlic (minced) ± 5cm Ginger root (freshly grated) 3– 4 Medium potatoes – diced ± 1 – 2 cm cubes 3 – 4 Medium carrots – diced ± ½ cm cubes

7. Add this mixture to your previous concoction.

8. In a hot skillet or pot, brown the mince with a bit of olive oil.

This takes quite some time, but if done well, it adds to the quality of the meal and is well worth it. As soon as any liquid starts forming, increase the temperature to the highest setting to avoid the mince being “cooked” in the liquid.

Once dry, you can lower the temp and continue until the mince is very well browned.

9. (No need to brown the chicken – just add it raw at room temp – not frozen) 10. Add the browned mince (or raw chicken) to the rest of the stuff already in your slow-cooker or pot.

11. Parboil the diced potato and carrots until they are just slightly softer (do not overcook) and add to the rest.

12. Grind in salt and black pepper to taste.

13. Simmer for about 3 hours or until the meat and vegies are done.

You decide if you want to mix the lot or eat through the layers.

Enjoy!

Best served the next day after all the flavours are infused

Keeps well in fridge and freezer Do not re-heat more than once.

You can buy the Ina Paarmans Stock sachets and the Cape Malay Curry Mix from Dunnes Stores.

Mrs Balls Chutney is an absolute must for this meal and can be ordered from (1) The South African Shop; (2) from www.Irishbiltong.ie or (3) buy at Clifden Spar

Bobotie County of origin: South Africa Provided by: The Van Rensburg Family

Bobotie is a spiced and comforting classic from South Africa made from flavorful curried ground beef and topped with an egg custard layer before being baked with a bay leaf decoration. Served with fun and colorful sides, this is a rich and savory dinner.

Instructions

Ingredients

For Serving

1. Preheat the oven to 350 F.

1 Tablespoon olive oil

1 recipe Yellow Rice with Raisins

2. Saute the onions until translucent, about 5 minutes

1 medium yellow onion, diced

1 english cucumber, sliced thin

2 cloves garlic, minced

1/2 cup apricot jam

1 lb ground beef

1/3 cup roasted cashews

3. Cook the ground beef until it is no longer pink, stirring occasionally.

4. Add in the shredded carrots, broth, breadcrumbs, raisins, tomato paste, jam, spices and lemon juice. Stir to combine.

5. Press the beef mixture down with a spoon or measuring cup until it is evenly spread and will form a nice layer for the egg mixture to sit on.

6. In a medium mixing bowl, whisk together the eggs and milk.

7. Pour the egg mixture over the ground beef mixture and arrange a few bay leaves on top decoratively (you can use between 2 and 4 in any arrangement you want!)

8. Bake until the egg layer is set and the babotie is bubbly and hot.

9. Serve with yellow rice with raisins and other toppings like cashews, apricot jam, and sliced cucumbers.

1 cup shredded carrot 1/2 cup unsalted beef broth 1/2 cup bread crumbs 1/4 cup golden raisins 4 Tablespoons tomato paste 1 Tablespoon apricot jam 1 1/2 teaspoons lemon juice 1 teaspoon curry powder 1 teaspoon ground turmeric 1/2 teaspoon ground ginger 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon pepper 3 eggs 1 cup milk 2-4 bay leaves

Easy Oreo Balls County of origin: United States of America Provided by: The Woods Family

Ingredients • 3 sleeves of oreos • Chocolate Chips (one American size, maybe 3 Irish size) • 225g cream cheese • 1 TB oil

Preparation 1. Crush the oreos with a food processor. Reserve 1/4 cup and put the rest in a large bowl.

2. Mix in softened cream cheese. Form the mixture into small balls, about 1 inch in diameter and place on parchment paper. Place in the freezer while you melt the chocolate.

3. Put the chocolate chips in a microwave safe bowl and add 1 TB of oil. Melt in the microwave by heating for 30 seconds, stirring, and repeating until the chocolate is melted and smooth. Be careful that the chocolate doesn’t burn. Add a bit more oil if it’s super thick.

4. Take the balls out of the freezer and dip them in the chocolate oneby-one, making sure they are coated. Place back on the parchment and sprinkle a bit of the reserve oreo crumbs on top. After they harden, you can serve at room temperature, though they will be a bit melty, or store in the freezer and get out shortly before serving.

Easy Roasted Chicken County of origin: United States of America Provided by: The Woods Family

Ingredients

Method

• 1 whole chicken

1. Preheat oven to 200.

• 250g butter

2. Place chicken in a large roasting dish. Slice a lemon in half. Squeeze and rub each half all over the chicken, top and bottom. Use a second lemon depending on the size of the lemons and the chicken.

• 1-2 lemons • salt • pepper

3. Sprinkle lots of salt on the chicken (approximately 1 TB) and rub it in. Sprinkle some pepper.

4. Melt the butter in the microwave and pour over the chicken. Add another dash of salt.

5. Bake for 75 minutes. While it bakes, check on the chicken every 20 minutes and spoon the butter on top.

6. Enjoy!

Cioppino: San Francisco Style Fish Stew County of origin: United States of America Provided by: The Mosson Family Cioppino was created where San Francisco’s traditionally Italian North Beach neighborhood met Fisherman’s Wharf. It features the abundant sea food available in the San Francisco Bay including Dungeness crab, shrimp, rock cod, clams, and sometimes even calamari or mussels. My mother’s best friend, Gin Ratto got this recipe from her mother-in-law Lucy Spina. Gin used to insist that we clean our own crabs to save the yellow tamal inside the crab, and then “clip the toenails and shave the legs!” You can imagine how much laughter was going on in the kitchen. Cioppino is a traditional dish for Christmas Eve when the crab season really hits its stride.

Ingredients and Method

Ingredients and Method

For the sauce

For the seafood

• Good pour of olive oil in the bottom of a very large Dutch oven or stock pot.

• 1 large white onion, finely chopped

• 2 whole Dungeness crabs, cleaned and cracked, with the juices and “tamal” (the not terribly pleasant yellow goop inside the shell- just trust Gin and Lucy.) (I have never shaved the legs or clipped the toenails.)

• 4 cloves of garlic, minced

• 1-1 1/2 lbs of large shrimp, cleaned and deveined

• 1/2 cup chopped parsley

• 24 clams, cleaned. (To encourage clams to spit out sand, soak them in cold water with a handful of oats or cornmeal for 30 minutes.)

• 1/2 cup white or red wine • 2 large cans of Roma tomatoes crushed well.

• 1 small can of tomato paste • Chili flakes or cayenne pepper (if desired) • pepper, sugar to taste

• 1/1/2-2 lbs rock cod or other firm white fish For on top of the seafood • 6-8 minced cloves of garlic • 1/2 cup finely chopped Italian parsley • 1/2 cup finely chopped basil

Sautee onion in olive oil until very soft. Add parsley and garlic, sauté for 1-2 minutes util softened.

• 1/2 cup good olive oil

Add wine, let liquid almost entirely evaporate. Add both cans of Roma tomatoes, tomato paste, chili flakes. Let come to simmer, and allow to simmer covered for 10-20 minutes. Taste for balance. If sauce is too tart or flat, add sugar 1 tablespoon at a time until sauce is just slightly sweeter than one would normally want a tomato sauce. Do not add salt, as this will come from the seafood.

Heat oven to 400 degrees F. In a large dutch oven, ladle enough tomato sauce to cover bottom of pan. Layer in cod, cover with sauce, layer in crab with tamal, cover with sauce, layer on shrimp, cover with sauce. Pour the garlic, herb and olive oil evenly over stew. Put into oven, covered, for 30-40 minutes. At that time, open oven, take lid off, arrange clams on top of stew, put cover back on, and bake for another 15-20 minutes.

Take out of the oven, gently give it a light toss to blend flavors, serve in very large bowls with fresh sour dough bread, Have lots of napkins and water bowls for cleaning hands. Serve with white wine!

Welsh Cakes County of origin: Wales Provided by: The O’Brien Family A distant cousin of the scone and Scotch pancake. A crinkly scone cutter makes them look very cute.

Ingredients

Steps

500g/1lb 2oz self-raising flour, plus extra for dustin

Rub the flour and butter together. Mix in the sugar, salt, spice, egg and currants. Kneal all the ingredients into a stiff dough and allow to rest for 20 minutes.

250g/8oz butter 200g/7oz caster sugar, plus extra for dusting A pinch of salt A pinch of ground mixed spice 1 large egg 100g/3 ½ currants

Flour a chopping board and roll the dough out to a thickness of about 5mm/1/4 in.

Using a scone or biscuit cutter, cut it into rounds.

Heat a large griddle pan or a heavybottomed frying pan and cook the rounds quickly over a medium heat. You are essentially making thick pancakes. They are best left a little soft in the middle and they will finish themselves off as they cool so just worry about the outside. You turn them when the underneath is golden brown. When both sides are done drop them onto a tray liberally dusted with caster sugar.

When all the Welsh cakes are in the tray, sprinkle the tops with more sugar. They can be eaten whilst warm (rest them for at least 5 minutes if you plan to do this). They will keep for up to a week in an airtight container.

Be Ambitious