Food For Thought by stephaniebonyad

Around The World

FOOD FOR THOUGHT (AND FOR YOU R S TOM ACH ) A MAGAZINE BY STEPHANIE J A N E B O N YAD October, 2018

INDEX • Introduction………………………………………………….. 3 • Russia ……………………………………………………....…4 • Iran ………………………………………………………...…11 • Italy …………………………………………………………...17 • France ………………………………………………………...23 • Chile…………………………………………………………...31 • Typical Food from Cuba………………...……………………..37

WHAT IS FOOD FOR THOUGHT? • We´re a magazine containing delicious food that is easy to make and delicious. Perfect for just about anybody. • We have food recipes from all around the world all with different flavours and preparations that won´t take up much of your time but will fill your kitchen with a delicious aroma. • This issue is themed “Around The World” and will be divided by five countries with a beautiful gastronomic culture. • This issue also brings three typical dishes from a surprise country and a small historic concept. • From all of us at Food For Thought (and For Your Stomach), we hope you enjoy this issue!

RUSSIA

OLIVIER SALAD I N G R E D I E NT S • 3 golden potatoes • 3 medium carrots • 1 C frozen peas • 4 hardboiled eggs • 6 small kosher dill pickles • 1 - 1½ C olive oil mayonnaise • ¾ C diced smoked ham (optional) • finely chopped dill, to garnish

P R E P TI M E : 2 0 M I N S

C O O K TI M E : 3 0 M I N S

T O TA L T I M E : 5 0 M I N S

P R E PAR ATI O N 1.First you have to cook your potatoes and carrots. You can use a steamer or boil them. Peel the carrots, but not the potatoes. If you steam, make little holes in the potatoes so they don´t explode. 2.Steam the potatoes for 30 minutes, then add the peeled carrots. Steam for 10-15 more minutes, or until they´re firm but tender when poked. 3.Cook your frozen peas according to package directions. 4.Once the potatoes and carrots are done, allow them to cool. 5.Peel your potatoes and dice them into ½- inch cube shapes and put them into a medium serving bowl. 6.Next dice your carrots and alongside the peas put them in the bowl with the potatoes. 7.Peel and dice your hardboiled eggs. 8.Chop the pickles finely. 9.Add the ham if using and mix everything together gently before you add the mayonnaise. 10. Stir in one cup of mayo to start with, and add more if you think that the salad needs more binding together. 11. Cover the salad and chill for at least an hour,. And garnish with dill.

BLINI (RUSSIAN CREPES)

P R E P TI M E : 1 5 M I N C O O K TI M E : 3 0 - 3 5 M I N T O TA L T I M E : 5 0 M I N

I NG R E D I E N T S

P R E PAR ATI O N

• (makes ~15 crepes)

Whisk eggs, milk, sugar, and salt.

• 2 eggs

• 2 cups of milk (or heavy cream for more indulgent blini)

Slowly start stirring in flour until you get a runny batter but not as thick as milk.

Stir in oil, then let rest for 15 minutes.

Preheat a 10” non-stick pan over medium heat and rub with oil.

Scoop the batter into the middle of the pan, then quickly tilt the pan in a circular motion until the batter spreads to cover the pan surface.

Cook for 2-3 on the first side or until small bubbles form on top. Flip and cook for 30 seconds.

Repeat until the batter is finished.

Enjoy with sweetened condensed milk, sour cream and jam or any topping you like.

• 1T sugar • 1/2t salt • approx. 2 cups of flour • 2T canola or vegetable oil + more for oiling the pan

SHASHLIK INGREDIENTS

• 1 Leg of lamb (preferably deboned)} • 1-2 Large yellow onions, or any sweet onion, Diced. • 2-3 Lemons, just the juice.

P R E PAR ATI O N 1. Trim most of the fat from the lamb and wash and dry it. 2. Cube the meat into 1 ½ inch cubes 3. Place everything listed above in a large mixing bowl and give it a good stir. 4. Put everything in a gallon zip bag and put in the fridge overnight. 5. Pull bag out an hour before you grill 6. Fire up your grill to HOT. 500+ degrees Cook it fast or it will get dry.

• 3-4 Tablespoons Olive oil

7. Put the meat on skewers with a little space between each piece so it will brown on all sides.

• Fresh ground pepper

8. Depending on the heat cook for about 5 minutes and then rotate until browned on all sides.

• 2 Teaspoons of salt (or more to taste)

9. When they’re brown (10-12 minutes over high heat) Use a knife to check if they’re pink (not red) in the center. Leave them on if you want them more done but remember, they’re going to cook more when you pull them off.

• 2 Minced cloves of garlic (Optional, but I like it in)

10.Get a thick metal or ceramic pot (crock pot works nice, not plugged in). Pull the meat off the skewers and put them right in the pot and PUT THE LID ON! If you don’t they’ll dry out and be lamb jerky. No good. 11.Try to time this as close to your eating time as possible. You want to pull it off the grill and let it sit in the pot for 5-10 minutes as everyone sits down. 12.Add a little more salt and pepper to taste . 13.We serve this over rice pilaf, a great big green salad and Easter Bread

PELMENI (RUSSIAN DUMPLING) I NG R E D I E N T S

P R E PAR ATI O N

• Dough:

1. For making the dough: Sift the flour with the salt onto a smooth clean surface. Start adding the mixture of the liquids into the pile of flour in small amounts, trying to incorporate the liquid into as much flour as possible each time. After a while all the flour will be moistened; keep adding the liquid in small amounts. Keep adding the liquid until the dough becomes mixed throughout very evenly, soft enough to manage, but resilient to the touch, and very stretchy. Roll the dough into a ball, wrap in plastic wrap and place in the refrigerator for about 30-40 minutes.

• 3 c flour • warm boiled water • 3 eggs • 1 tsp salt (amount may vary to taste) • 1 tsp sugar (optional) • Filling: • 500 g beef • 500 g pork • 1 onion • 1/2 c beef broth • 1 tsp salt • seasoning to taste

2. For the filling: load all the ingredients into a good food processor with a meatcutting blade, and ground them evenly, but not too finely. Add seasonings to taste. 3. To assemble pelmeni, first you have to make thinly rolled circles of dough. You may roll out large portions of dough and cut the circles out with a glass, or roll out the pieces of dough separately. The dough should be very thin. 4. Fold the circle over in half, squeeze the edges together all the way around, and gradually pinch the edge down as you would on a pie crust, until it looks like a braid. You can use Pelmeni mold. When you are wrapping, please make sure there are no holes in the dough if there are holes, the meat tends to be hard after cooking. As you are making the pelmeni, put them onto a flour-dusted plate, and keep dusting between layers, so they don´t stick together. 5. To cook the pelmeni, bring a large pot of salted water or broth (for better flavor) to a boil, and load you pelmeni into the pot. They will be ready when they float to the top. Take the pelmeni out with a strainer, and serve hot, drizzled in butter, with lemon juice, vinegar and sour cream in separate dishes to be used as a garnish. You could also add a small salad made of coarsely chopped tomatoes and cucumbers in sour cream. If you feel you have made too many pelmeni, feel free to freeze them before they are cooked; they keep in a freezer for a very long time.

MEDOVIK (8 LAYER HONEY CAKE) PT. 1 P R E P T I M E : 2 H O U R S C O O K T I M E : 2 5 M I N U T E S T O TA L T I M E : 2 H O U R S 2 5 M I N U T E S

I NG R E D I E N T S

P R E PAR ATI O N O F TH E C A K E 1.

Add 3/4 cup sugar, 1/4 cup honey and 2 Tbsp unsalted butter to a medium sauce pan and melt them together over medium/low heat, whisking occasionally until sugar is melted (5-7 mins). Don’t put them over high heat or they may scorch to the bottom.

As soon as the sugar is dissolved, remove from heat and while it’s still hot, add in your beaten eggs in a slow steady stream while whisking vigorously until all of your eggs are incorporated (whisk constantly so you don’t end up with scrambled eggs).

Whisk in the baking soda until no lumps remain, then fold in your 3 cups flour 1/2 cup at a time with a spatula until the dough reaches a clay consistency and doesn’t stick to your hands.

Cut the dough into 8 equal pieces and move on to the next step right away.

On a well-floured surface, roll each piece out into a thin 9 ″ circle (about 1/8″ thick). You can sprinkle the top with a little flour too to keep dough from sticking to your rolling pin.

Place a 9″ plate or base from a springform mold over your rolled dough and trace around it with a pizza cutter to get a perfect circle. Keep the scraps for later.

Transfer the dough to a large sheet of parchment paper and bake 2 at a time at 350˚F for 4-5 minutes or until golden. Transfer to a wire rack and let cool completely before stacking. Repeat with remaining layers

Finally bake the scraps separated evenly on a re-used sheet of parchment. Once the scraps are baked, cooled and firm, you can crush them with a rolling pin or pulse them in a food processor until you have fine crumbs.

• 4 Tbsp (1/4 cup) honey • 3/4 cup granulated sugar • 2 Tbsp unsalted butter • 3 large eggs, beaten with a fork • 1 tsp baking soda • 3 cups all-purpose flour

MEDOVIK (8 LAYER HONEY CAKE) PT. 2

P R E P TI M E : 2 H O U R S C O O K TI M E : 2 5 M I N U T E S TOTAL TI M E : 2 H O U R S 2 5 M I N U T E S

I NG R E D I E N T S • Sour Cream Frosting Ingredients: • 32 oz sour cream • 2 cups powdered sugar

P R E PAR ATI O N O F TH E FROST I NG 1.

Beat 1 cup heavy cream until fluffy and stiff peaks form (1-2 min on high speed).

In a separate bowl, whisk together 32 oz sour cream with 2 cups powdered sugar. Fold the whipped cream into the sour cream and you have your frosting. Refrigerate until ready to use.

• 1 cup heavy whipping cream • For the topping: • 1/2 lb Fresh Berries, optional

Assembling your Cake:

Spread about 1/3 cup frosting on each cake layer Press the cake layers down gently as you go to keep the layers from having air gaps. Frost the top and sides with the remaining frosting.

Dust the top and sides with your breadcrumbs, then cover with plastic wrap and refrigerate overnight. This cake needs time to absorb some of the cream and soften, so be patient.

IRAN

FESENJAN INGREDIENTS

P R E PAR ATI O N

• 1⁄4 cup olive oil

Heat butter or oil over medium heat in a large Dutch oven.

• 2 small onions, sliced thin

Add onions and sauté until wilted and translucent.

• 3 garlic cloves, minced

Add garlic, cinnamon and nutmeg and sauté, stirring, for another 1-2 minutes.

Stir in walnuts, pomegranate syrup, stock, sugar, salt, pepper and saffron.

• 2 1⁄2 cups walnuts, finely ground

Adjust sugar and salt to taste.

• 2⁄3 cup pomegranate syrup

Bring to a low boil and simmer 1/2 hour.

• 2 1⁄2 cups stock or 2 1⁄2 cups water

Add chicken and simmer on low heat another 30-60 minutes.

• 2 tablespoons sugar

Halfway through the cooking time, add the lime juice to taste.

• 1 tablespoon salt

The sauce will thicken and darken during this cooking time, and the oil will begin to render out of the walnuts.

10.

Add water or stock if necessary to prevent the sauce from thickening too much and scorching.

11.

Serve with plain white rice.

• 1⁄2 teaspoon cinnamon • 1⁄4 teaspoon nutmeg

• 2 teaspoons pepper • 1 1⁄4 teaspoons saffron (optional) • 2 limes, juice of • 2 1⁄2-3 lbs bone-in poultry, of choice

SAFFRON CHICKEN

I N G R E D I E NT S

P R E PAR ATI ON

• 8 bone-in chicken thighs (4 1/2 to 5 lbs. total), skin and extra fat removed

Sprinkle chicken all over with salt at least 30 minutes and up to 1 day ahead (chill, covered, if more than 30 minutes).

Put ground saffron in a small glass or bowl with 2 tbsp. hot (not boiling) water and the rose water, if using. Stir to combine, then let steep 5 minutes.

Heat a 12-in. frying pan over medium heat. Add oil, then arrange onion slices in a single layer; sprinkle with a pinch of salt. Scatter garlic over onions. Place chicken thighs on top in one layer if possible (a little overlap is okay since they'll shrink as they cook). Sprinkle with pepper, then lemon juice, then saffron water. If any saffron remains in bowl, add a bit of hot water, swirl, and add to chicken.

Bring to a simmer, partially cover, and reduce heat to medium-low. Cook, turning a few times to coat in juices, until cooked through, 45 minutes to 1 hour. Season with salt and lemon juice if you like.

Lift cooked chicken to a cutting board. Holding each thigh steady with tongs, cut meat off bone into bite-size pieces. Meanwhile, reduce juices in pan over high heat to about 1/2 cup. Return chicken to sauce and set aside, covered, until ready to use.

Make ahead: Up to 2 days, chilled.

•

About 2 tsp. fine sea salt

• 1/2 teaspoon saffron, ground with a mortar and pestle or in an electric spice grinder • 1 teaspoon rose water (optional) • 1/4 cup extra-virgin olive oil • 1 large onion, sliced into 1/4-in.-thick rounds • 4 large garlic cloves, finely chopped • 1/4 teaspoon pepper •

About 3 tbsp. lemon juice

ZERESHK POLO

P R E PAR ATI O N

Put rice in a large bowl of cold water. Wash the rice then soak at least 1 hour and up to 8 hours.

While rice soaks, microwave 2 tbsp. water until hot (not boiling). Add ground saffron; set aside to steep.

Fill a pot with 3 quarts of water and 1/4 cup salt and bring to a boil, covered. Drain rice and add to the pot. Stir once gently. Bring back to a gentle (not rolling) boil, uncovered, and cook rice, skimming off any foam, until softened but still with a bite to it, 4 to 6 minutes. Drain rice in a colander and rinse quickly under lukewarm water. Let sit in colander to drain fully.

Put yogurt in a medium bowl, add 1/4 tsp. saffron water, and stir to mix. Stir in 3 cups drained rice and set aside. Heat another 2 tbsp. water until hot (not boiling). Add 2 tbsp. melted butter; set aside.

Set a 10- to 11-in.-wide dutch oven with a tight-fitting lid over medium heat. Add 3 tbsp. melted butter, swirling it around to cover bottom of pot and up sides by 1 in. Spread rice-yogurt mixture evenly across bottom of pot. This will be the tahdig (crispy rice) layer. Spoon in remaining rice to form a cone, with rice at sides of pot only 1/2 in. deep over tahdig layer. Using handle of a wooden spoon, poke several holes in rice cone (without disturbing tahdig layer) so steam can escape. Drizzle butter-hot water mixture over rice.

Set pot lid on a large clean kitchen towel, fold edges of towel up over lid, and cover pot with lid. Cook over medium heat (to set the tahdig) 10 to 12 minutes.

Turn heat as low as possible and cook rice, rotating pot a few times for even cooking, until rice is tender and tahdig is golden and crisp. 50 to 60 minutes.

• 1 cup dried barberries

Meanwhile, soak barberries: Put in a small bowl, add 2 cups cold water, and soak 15 minutes to rehydrate. Drain.

• 2 teaspoons sugar

Heat 1 tbsp. melted butter in a small pan over medium-low heat. Add barberries and 1 tsp. reserved saffron water. Cook, stirring, 2 minutes to just warm through. Stir in sugar; remove from heat.

• 1 batch Saffron Chicken*

10. Microwave 1 more tbsp. water until hot but not boiling. Pour into a medium bowl. Add remaining 2 tbsp. melted butter and remaining 1 tbsp. or so saffron water. When rice is ready, add 1 cup rice and 1/3 cup barberries, toss, and set aside.

INGREDIENTS • 3 cups basmati rice • 7 tablespoons kosher salt, divided • 1/4 teaspoon saffron, ground with a mortar and pestle or in an electric spice grinder • 3 tablespoons Greek yogurt • 8 tablespoons melted unsalted butter, divided, plus more as needed

• *Previous recipe.

11. Gently spoon about 1 cup cooked rice from pot (without disturbing tahdig) and arrange on a platter. Scatter 2 tbsp. berries and a quarter of Saffron Chicken (including onions) on top. Repeat with same amounts of rice, berries, and chicken to form three more layers. Top with saffron rice and barberries. Using a rubber spatula, gently lift out tahdig, break into pieces, and place around edges of rice.

JEWELED RICE

I NG R E D I E N T S

P R E PAR ATI O N 1.

Preheat oven to 350°. Spread pistachios on a rimmed baking sheet and toast until just beginning to brown, about 4 minutes. Transfer to a plate, let cool, then coarsely chop. Spread almonds on the same baking sheet and toast until golden brown, 5-8 minutes; let cool. Set nuts aside.

Place rice in a fine-mesh sieve and rinse under cold water until water runs clear. Cook rice in a large pot of boiling salted water, stirring occasionally, until grains have lengthened but are still firm, 6-7 minutes; drain and rinse under cold water. Spread rice on another rimmed baking sheet; let cool.

Meanwhile, using a vegetable peeler, remove zest from orange and thinly slice lengthwise (reserve flesh for another use). Bring sugar and 1 cup water to a boil in a medium saucepan, stirring to dissolve sugar. Add orange zest and carrots, reduce heat, and simmer, stirring occasionally, until carrots are tender, 15-20 minutes; drain and set aside (discard syrup).

• 1/2 cup sugar

Combine barberries and raisins in a small bowl and cover with hot water; let soak 10 minutes. Drain and set aside. Place saffron in another small bowl and add 1/4 cup hot water; set aside.

• 2 medium carrots, peeled, cut into matchstick-size pieces

Heat butter and 1 tablespoon oil in a large skillet over medium heat. Add onion, season with salt, and cook, stirring often, until soft and beginning to brown, 8-10 minutes. Add cardamom, cumin, turmeric, and 1 tablespoon saffron mixture. Cook, stirring constantly, until fragrant, about 1 minute.

• 1/4 cup raisins

Reduce heat to low, add barberries and raisins, and cook, stirring often, about 3 minutes. Stir in reserved nuts and orange zest and carrot mixture; season with salt. Set fruit and nut mixture aside.

• 1/4 teaspoon saffron threads

Heat remaining 3 tablespoons oil in a large wide heavy pot over medium heat. Add half of rice, spreading evenly; top with fruit and nut mixture, then remaining rice, spreading evenly. Using the end of a wooden spoon, poke 5-6 holes in rice all the way through to bottom of pot (to help release steam and help rice cook evenly).

• 4 tablespoons olive oil, divided

• 1 medium onion, finely chopped

Drizzle remaining saffron mixture over rice. Place a clean kitchen towel over pot, cover with a tight-fitting lid, and secure loose edges of towel on top of lid, using a rubber band or masking tape.

Cook until pot begins to steam, 5-8 minutes. Reduce heat to very low and cook, without stirring, until rice is tender and bottom layer of rice is browned and crisp, 30-40 minutes.

• 1/4 cup unsalted, shelled raw natural pistachios • 1/4 cup slivered almonds • 2 cups basmati rice • Kosher salt • 1 orange

• 1/4 cup dried barberries or 1/2 cup dried cranberries

• 2 tablespoons unsalted butter

• 1/4 teaspoon ground cardamom • 1/4 teaspoon ground cumin • 1/4 teaspoon ground turmeric

10. Scoop rice into a wide serving bowl, breaking bottom crust into pieces.

KOFTA KEBAB I NG R E D I E N T S • medium yellow onion, quartered • 2 garlic cloves • 1 whole bunch parsley, stems removed (about 2 packed cups parsley leaves) • 1 lb ground beef • 1/2 lb ground lamb • 1 slice of bread, toasted until browned and soaked in water until fully tender • Salt and pepper • 1 1/2 tsp ground allspice • 1/2 tsp cayenne pepper • 1/2 tsp ground green cardamom • 1/2 tsp ground sumac • 1/2 tsp ground nutmeg • 1/2 tsp paprika • Pita bread to serve • FOR THE FIXINGS: • Tahini Sauce • Tomato wedges • Onion wedges • More parsley

P R E PAR ATI O N 1. Soak 10 wooden skewers in water for about 1 hour; remove from the water when you are ready to begin. Lightly oil the grates of a gas grill and preheat it to medium high for about 20 minutes. 2. Prepare the pita bread and the fixings. If you plan to, make the tahini sauce from this recipe 3. In a food processor, chop the onion, garlic, and parsley. 4. Add the beef, lamb, bread (be sure to squeeze out the water completely), and the spices. Run the processor until all is well combined forming a pasty meat mixture. 5. Remove the meat mixture from the food processor and place in a large bowl. Take a fistful portion of the meat mixture and mold it on a wooden skewer. Repeat the process until you have run out of meat. For best results, make sure each kofta kebab is about 1 inch in thickness. 6. Lay the skewered kofta kebabs on a tray lined with parchment paper 7. Place the kofta kebabs on the lightly oiled, heated gas grill. Grill on medium-high heat for 4 minutes on one side, turn over and grill for another 3-4 minutes. 8. Serve the kofta kebabs immediately with pita bread, tahini and the fixings you prepared.

ITALY

’NDU JA A RA NC INI I NG R E D I E N T S

P R E PAR ATI O N

• olive oil 1 tbsp.

Heat the olive oil in a frying pan and cook the onion for 10 minutes until soft. Add the rice and gently fry for 5 minutes – it needs to toast but not brown. Tip in the wine and cook until completely evaporated.

Add the saffron, then slowly add the stock, ladle by ladle, until the rice is cooked and the consistency is very thick. Add the Grana Padano and a little seasoning, mix well and cool. Chill in the fridge for 30 minutes.

Put the eggs, flour and breadcrumbs into 3 separate bowls. Using clean hands, take 1 tbsp. of the risotto mix into the palm of your hand and put 1 tsp of ’nduja in the center, folding the risotto mix around so it’s completely encased. Repeat with the remaining risotto and ’nduja.

Roll the balls first in the flour, then the egg and finally the breadcrumbs. Fill a pan no more than 1/3 full with vegetable oil and heat to 180C, or until a cube of bread browns in 30 seconds. Fry the balls, in batches, for 3 minutes until golden, then drain on kitchen paper and serve.

• onion 1, finely chopped • Arborio rice 250g • white wine 2 tbsp. • saffron a pinch • chicken stock 1 liter, hot • Grano Padano 150g, finely grated • eggs 2, beaten • plain flour 50g • panko breadcrumbs 100g • 'nduja 100g • vegetable oil for deep frying

ROSEMARY AND OLIVE OIL FOCACCIA

INGREDIENTS

• extra-virgin olive oil 9 tbsp. • rosemary 3 sprigs, leaves picked • strong white bread flour 300g • fast-action yeast 7g sachet

P R E PAR ATI O N 1.

Put 6 tbsp. of the oil in a bowl with the rosemary and leave to sit while you make the bread.

Put the flour, yeast and the remaining 3 tbsp. olive oil in a bowl with 1 tsp sea salt flakes. Gradually add 175ml water and mix until you have a sticky dough.

Knead the dough on a lightly oiled non-porous work surface for 6-8 minutes. It will seem really sticky at first but keep kneading until it becomes smooth and elastic. Tip into a clean, lightly oiled bowl, cover with a tea towel and leave to prove for 1 hour or until doubled in size.

Oil a heavy baking sheet. Punch down the dough in the bowl then tip out and knead briefly. Put onto the baking sheet and form into a 20cm x 28cm rectangle. Leave to rise for 30 minutes until puffed up.

Heat the oven to 220C/fan 200C/gas 7. Use your fingers to make dimples in the top of the dough then drizzle with the rosemaryinfused oil and rosemary leaves, and sprinkle with extra sea salt flakes. Bake for 20 minutes or until golden brown. Cover loosely with foil (this creates a little steam to keep the crust soft) and let it cool. Drizzle with a little more oil before serving, if you like.

• sea salt flakes

GRILLED NECTARINES WITH BURRATA, CHILI AND MINT P R E PAR ATI O N I N GR E D I E N T S 1.

Heat a grill to high and toast the bread pieces until golden. Remove and toss with the lemon zest.

Heat a griddle pan or large frying pan over a high heat. Lightly oil the nectarine pieces and put in the pan cut-side down. Cook for 2 minutes on each cut side until golden and grill marked.

Make the dressing by whisking the lemon juice with 4 tbsp. olive oil, the mint, chili and some seasoning. Arrange the nectarine pieces and torn burrata on a plate, scatter with croutons and drizzle over the dressing.

• sourdough 1 slice, torn into small pieces • lemon 1, zested and juiced • extra-virgin olive oil • nectarines 2 medium-ripe, stoned and cut into quarters lengthways • mint a small bunch, finely shredded • red chili 1, seeded and finely chopped • burrata 1, torn into large pieces

WHITE LASAGNE I N G R E D I E NT S • dried porcini 15g • olive oil • onion 1, finely chopped

P R E PAR ATI O N 1.

Put the porcini in a small bowl and pour over just enough boiling water to cover.

Heat a little olive oil in a large pan and cook the onion and garlic until soft. Add the pancetta and cook for a few minutes until the fat renders down. Add the veal and cook, breaking it up with a spoon until it starts to brown. Stir in the flour.

Chop the porcini and add to the pan along with the soaking liquid (watch out for any gritty bits left in the bottom of the bowl). Add the wine, stock and thyme and season. Leave to simmer for 30 minutes until the sauce has reduced and sticks to the mince.

To make the béchamel, melt the butter in a pan then add the flour. Cook for a few minutes, stirring, then gradually pour in the milk until you have a smooth sauce. Cook for 2-3 minutes to get rid of the floury taste. Stir in the nutmeg and most of the parmesan and season.

Heat the oven to 190C/fan 170C/gas 5. Layer the mince, lasagne sheets and béchamel in a baking dish, finishing with a layer of lasagne and béchamel. Sprinkle over the rest of the parmesan. Bake for 40 minutes, until golden.

• garlic 3 cloves, crushed • pancetta cubes 150g • veal mince 500g • plain flour 1 tbsp. • white wine 300ml • chicken stock 200ml • thyme 2 tsp of leaves • fresh lasagne 8-10 sheets • butter 50g • plain flour 50g • milk 750ml • nutmeg a good grating • parmesan 100g, grated

DOUBLE-CHEESE AND MUSHROOM CALZONES INGREDIENTS

• ciabatta bread mix or pizza base mix 250g

P R E PAR ATI O N

Heat the oven to 200C/fan 180C/gas 6. Make the dough following pack instructions. Cook the mushrooms in a little olive oil until tender then add the garlic, season and cook for another 3 minutes, turning up the heat to evaporate any water.

Divide the dough in half and roll each piece out into a rough circle, about 25cm across. Divide the mushrooms and mozzarella between them heaping the mixture onto one half. Add the parmesan, rosemary and a pinch of chili flakes (if using) then fold over the other half and crimp around the edges so they look like 2 large pasties. Dust with flour then lift onto a baking sheet. Cook for 15-20 minutes until they’re crisp and golden.

• field mushrooms 3 large, sliced • olive oil • garlic 1 clove, crushed • mozzarella 1 ball, sliced • parmesan 2 tbsp. of grated • rosemary a few needles, chopped • chili flakes (optional)

FRANCE

SOUPE À L'OIGNON INGREDIENTS

P R E PAR ATI O N

• 700g onions

Peel and thinly slice 700g onions, then leave them to soften in 40g butter and a small glug of olive oil over a low to medium heat. Stir them regularly. They are ready when they are soft, sticky, sweet and deep gold in color. Some add a pinch of sugar at this point to help the onions caramelize. Stir in a couple of tablespoons of flour, cook for 3 or 4 minutes, then pour in 1.75 liters of boiling beef stock and a glass of white wine. Partially cover with a lid and leave to simmer for a good 45 minutes.

Season, ladle into deep, heatproof bowls, place several thin slices of toasted baguette on to each, then cover with thinly sliced Gruyère or Emmenthal. Bake in a hot oven for 20 minutes or grill until the bread is toasted and the cheese has melted but not browned.

• 40g butter • 2 tbsp. flour • 1.75 liters beef stock • 1 glass of white wine • Baguette to toast • Gruyère or Emmenthal

CASSOULET INGREDIENTS

• 140g pork rind

• 2 ripe plum tomatoes

• 140g smoked streaky bacon

• 25g goose fat or 2 tbsp. olive oil

• 300g garlic sausage

• 1 bouquet garn

• 600g dried haricot bean, soaked overnight in 3 times their volume of water • 1 celery stick • 1 small onion, preferably a white skinned mild one • 1 large carrot • 6 garlic cloves

• 8 pinches of sea salt • 2 pinches of freshly ground black pepper • 1 clove, lightly crushed • 2 tsp lemon juice • To finish • 4 confit ducks • legs • 60g goose fat or 2 tbsp. olive oil • 40g dried breadcrumb • 1 garlic clove, finely chopped • a handful of fresh flat leaf parsley, coarsely chopped

CASSOULET P R E PAR ATI O N • To cut the meats, roll up the pork rind like a Swiss • Heat the goose fat or olive oil in a 26cm flameproof casserole or deep over proof sauté pan over a low heat roll. With the seam underneath, use a very sharp knife and sweat the celery, onion, carrot and garlic for 5 to cut the roll across into thin slices, then chop the minutes. Add the tomatoes and bouquet garn and cook rolled-up slices across into dice. Chop the bacon into slowly to get a sugary caramelization (about 5 minutes). small cubes (lardons). Cut the garlic sausage into 1cm Add the sausage, beans, pork rind and lardons and pour thick slices. in 1.2 litres/2 pints water. Bring to the boil, skim off the • Drain the soaked beans and discard the soaking scum, then add the salt, pepper, clove and lemon juice. water. Tip the beans into a large saucepan, add the

diced pork rind and lardons and cover with fresh cold • Transfer the casserole to the oven and cook, uncovered, for 2 hours, stirring every hour. At the end of this time, water. Bring to the boil and blanch for 15-20 minutes. the beans will be soft and creamy in texture and the Drain the beans, rind and lardons into a colander, and juices should have thickened. You may need to cook it for discard the cooking water. longer than 2 hours (say up to 2½ hours) to get to this • Roughly chop the celery, onion and carrot. Peel the stage – it depends garlic cloves but leave them whole. Cut each tomato • Remove the cassoulet from the oven. Bury the duck legs into eight wedges. (You never see tomatoes in a in the beans and sprinkle over the goose fat or olive oil, traditional cassoulet, but chef Raymond Blanc likes breadcrumbs and garlic. Return to the oven and cook for them for their color and sweetness, so he puts a a further 2 hours. Serve the cassoulet in bowls, sprinkled couple in.) Preheat the oven to 120C/fan 100C. (If with chopped parsley. cooking in a gas oven, use mark 2.)

CHOCOLATE SOUFFLÉ I N G R E D I E NT S

P R E PAR ATI O N

• 2 tablespoons butter, plus additional to coat the baking dish

• 1. Preheat oven to 375 F. Butter and then add a layer of sugar to a 1 1/2 quart soufflé/baking dish.

• 1/3 cup sugar, plus additional to coat the baking dish • 1 1/3 cups chopped chocolate. • 6 eggs, room temperature, separated • 1 teaspoon vanilla • 1/2 teaspoon salt • 1/4 teaspoon cream of tartar • Powdered sugar, whipped cream or ice cream, for serving (optional)

• 2. Melt the butter and chocolate in a heat-proof bowl (either in the microwave or over a saucepan of simmering water). Whisk in the egg yolks, vanilla, and pinch of salt. Set aside. • 3. Beat the 6 egg whites until foamy. Add the 1/2 teaspoon of salt and cream of tartar. Continue beating to soft peak stage and slowly add the sugar. Then, beat to stiff peaks stage. • 4. Fold the egg whites into the chocolate base mixture by spooning in a small dollop of egg whites, stirring to combine. Then add the rest of the egg whites, folding slowly and carefully until combined. • 5. Transfer the mixture to the prepared dish and bake for 30 to 32 minutes. This is important: Do not peek while the soufflé is baking! • 6. The soufflé will be puffed up and appear somewhat moist in the cracks when you remove it from the oven. Then, it will quickly deflate. • 7. Serve immediately with powdered sugar and whipped or ice cream, if you wish.

FLAMICHE INGREDIENTS

P R E PAR ATI O N

• 900g plain flour

To make the pastry, put the flour and salt in a bowl and rub in the fat lightly but thoroughly with your fingertips until the mixture resembles breadcrumbs. Work in the egg yolk and enough cold water to form a dough (this can all be done in a food processor, if you prefer). Leave to rest for 30 minutes in the fridge, then roll the pastry out thinly on a floured work surface to about 2mm thickness. Line a baking tray to a depth of about 2cm, prick the pastry with a fork, brush the edges with beaten egg to glaze, then put back in the fridge to chill.

Preheat the oven to 190C/gas mark 5. In a pan, cook the leeks in the butter until just soft (about five minutes) then allow to cool. Put the cheese, bacon, eggs, cream, nutmeg and tarragon in a bowl and mix well. Add the leeks and season with a little salt and pepper. Pour into the prepared pastry case (you will not need to blind-bake the pastry) and bake until puffed and lightly golden on the surface. Cut into squares while still warm and serve.

• 340g chilled unsalted butter or lard, diced • 3 egg yolks • 6-8 tbsp ice-cold water • 1 beaten egg for glazing • 5 young, fresh leeks, washed, split lengthways and sliced • 3 tbsp butter • 250g Wensleydale cheese, crumbled into small pieces • 250g smoked bacon, cut into cubes and sautéed (optional) • leaves from 10 sprigs (80g) of fresh tarragon, chopped • 2 pinches of grated nutmeg • 6 egg yolks • 600ml single cream

RATATOUILLE INGREDIENTS

• 5 tablespoons olive oil, divided, plus more for serving

• 1/4 cup loosely packed fresh basil leaves, thinly sliced, plus more for serving

• 1 1/2 pounds eggplant (1 large), large dice

• 1 medium yellow onion, diced

• Kosher salt

• 2 cloves garlic, minced

• Freshly ground black pepper

• 2 sprigs fresh thyme

• 1 1/2 pounds zucchini or summer squash (3 to 4 medium squash), large dice

• 1 bay leaf

• 1 pound tomatoes (3 to 4 medium), large dice • 1 large bell pepper, large dice

RATATOUILLE P R E PAR ATI O N 1.

Heat 2 tablespoons of the oil in a large Dutch oven or heavy-bottomed pot over mediumhigh heat until shimmering. Add the eggplant, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to a large bowl. Add 2 tablespoons of the oil to the pot. Add the zucchini, season generously with salt and pepper, and cook, stirring occasionally, until browned in spots, about 2 minutes. Transfer to the bowl with the eggplant. Reduce the heat to medium. Add the remaining 1 tablespoon oil and the onion, season with salt and pepper, and cook, stirring occasionally, until softened and just beginning to brown, 6 to 8 minutes. Add the garlic, thyme, and bay leaf

Add the tomatoes and bell peppers. Add the reserved eggplant and zucchini and gently stir to combine.

Bring to a simmer, then turn down the heat to medium-low. Simmer, stirring occasionally, for at least 20 minutes or up to 1 1/2 hours. A shorter cooking time will leave the vegetables in larger, more distinct pieces; longer cooking times will break the vegetables down into a silky stew.

Remove the bay leaf and thyme sprigs. Just before serving, stir in the basil. Taste and season with salt and pepper as needed. Serve, sprinkling each serving with more basil and drizzling with more olive oil.

CHILE

CAZUELA I NG R E D I E N T S

P R E PAR ATI O N

•6 chicken drumsticks or thighs •3 cups cubed peeled butternut squash (1-inch cubes) •6 small potatoes, peeled •6 pieces of fresh or frozen corn on the cob (2 inches each) •3 carrots, cut into 1-inch chunks •3 cans (14-1/2 ounces each) chicken broth •Hot cooked rice •Hot pepper sauce to taste •Salt and pepper to taste •Minced fresh cilantro or parsley

In a large soup kettle or Dutch oven, place the chicken, squash, potatoes, corn, carrots and broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender.

Serve over rice in a shallow soup bowl. Serve with hot pepper sauce, salt, pepper and cilantro or parsley.

MALAYA INGREDIENTS

P R E PAR ATI O N

• 2-3 tbsp sunflower oil

Heat 2 tablespoons of the oil in a large deep frying pan. Season the chicken with salt and pepper and fry in two batches over a high heat for 3-4 minutes until golden and sealed. Remove from the pan and set aside.

Add the remaining oil if needed, tip in the onions and fry over a medium heat for 10 minutes until soft. Add the ginger, garlic and spices and fry for between 30 seconds and 1 minute. Pour in the stock, add the mango chutney and bring to the boil. Boil for a couple of minutes to reduce the liquid slightly, then add the cream and curry leaves and season with salt and pepper.

Bring back up to the boil, then add the chicken, cover with a lid and gently simmer for 5 minutes until the chicken is cooked through.

Remove the curry leaves, decorate with the coriander and serve with rice and extra mango chutney.

• 4 large skinless and boneless chicken breasts, sliced into 3cm (1 1⁄4 in) pieces • 2 large onions, sliced • 2cm (3⁄4 in) knob of fresh root ginger, peeled and grated (see tip) • 1 tbsp mango chutney, plus extra to serve 200ml (7 oz.) double cream • 4 dried curry leaves • salt and freshly ground black pepper a few sprigs of coriander, to serve • 2 large garlic cloves, crushed • 1 tbsp medium curry powder • 1⁄2 tsp turmeric powder • 1⁄4 tsp ground cloves • 200ml (7 oz.) chicken stock

MACHAS A LA PARMESANA I NG R E D I E N T S

P R E PAR ATI O N

• 12 razor clams

• 1. Pre heat the oven at 180 degrees Celsius.

• 12 teaspoons sizes of butter

• 2. Open the shells with a knife and clean them in cold water, removing any black bits and sand, retaining the meat in each shell.

• 12 teaspoons of white wine like Concha y Torro • 12 teaspoons of fresh cream • 12 small pieces of garlic • 12 teaspoons of lemon juice • 6 teaspoons of Parmesan cheese • salt & pepper to flavour

• 3. Put the shells in a baking pan, add butter, white wine, cream, garlic, lemon juice in each, then season with salt and pepper. • 4. Generously sprinkle parmesan cheese on each. • 5. Cook in the oven for around 5-7 minutes until the cheese has melted and the clams turn pink.

PEACH KUCHEN I N G R E D I E NT S

P R E PAR ATI O N

•CRUST: •1 cup all-purpose flour •1/4 cup confectioners' sugar •1/4 teaspoon salt •1/2 cup butter •FILLING: •2 cans (one 29 ounces, one 15-1/4 ounces) sliced peaches, drained •2 large Nellie’s Free Range Eggs •1 cup sugar •1/4 teaspoon salt •3 tablespoons all-purpose flour •1 cup sour cream

In a small bowl, combine flour, confectioners' sugar and salt. Cut in butter to form a dough. Pat lightly into an ungreased 11x7-in. baking pan.

Arrange peaches over the crust; set aside. In another bowl, beat eggs. Whisk in the sugar, salt, flour and sour cream until mixture is smooth. Pour over the peaches.

Bake at 450° for 10 minutes. Reduce heat to 325°; bake 35 minutes more or until center is set. Serve warm or chilled. Store in the refrigerator.

CHARQUICAN INGREDIENTS

P R E PAR ATI O N

• 1 lb. meat (anything left over is good, ground roasted best)

• First, fry meat in lard or oil with the onion, corn, chili peppers, salt and oregano.

• 2 ears corn, cut off cob and very finely ground • 1 lb. assorted fresh vegetable

• When the onion is soft, add the potatoes, vegetables and broth.

• 2 tablespoons lard (or vegetable oil)

• Let simmer until the vegetables are cooked.

• 2 cups broth (beef, chicken, or vegetable)

• Serve with a fried egg on top of each serving.

• 1 teaspoon oregano • chili pepper (of your choice or cayenne pepper) • 8 potatoes, cut into rough chunks • 1 onion, chopped • 4 -6 eggs (1 egg per serving)

TYPICAL FOODS FROM CUBA

BARACOA CUCURUCHO I N G R E D I E NT S

• 1/2 cup of almonds • 1.5 cups of coconut water • 4 cups of coconut flakes • 3 tbsp of honey • Dry palm leaves to make cones and ties from

P R E PAR ATI O N

• Roast the almonds in a pan over medium heat for 10-15 minutes. Shake the pan now and then to avoid burning the almonds. • Pour coconut water into a pot, and bring to a boil over medium-high heat while stirring. • Stir the coconut flakes into the coconut water, and reduce to medium heat. Keep stirring until enough liquid has evaporated to create a somewhat doughy coconut flake “paste”. • Add honey and almonds to the coconut flakes and stir the ingredients together. • Shape palm leaves into cones, and fill the cones with the sweet treat. Use ties to secure the cones.

BARACOA CUCURUCHO

• Cucurucho is a local delicacy of the city of Baracoa in eastern Cuba. Wrapped in a coneshaped palm leaf (hence the name: Cucurucho - Spanish for cone or cornet), it is a mix of coconut, sugar and other ingredients such as orange, guava and pineapple. • The Baracoa area is where Christopher Columbus is believed to have landed on his first voyage to Cuba. He called the place where he first set foot on the island Porto Santo, but his description of the place fits Baracoa, especially when we take the nearby table mountain (El Yungque) into account.

SWEET PLANTAINS (CUBAN STYLED) INGREDIENTS

P R E PAR ATI O N

• 1½ lbs. very ripe plantains (about two large)

Heat the oil over medium heat in a large nonstick skillet.

Peel the plantains by trimming the ends, slicing just through the skin down one side, and removing the peel. Cut into angled slices approximately 1-1½" thick.

Place the plantains into your skillet close together, but not touching, and cook for about two minutes per side, until they are soft.

Reduce the heat to medium low, and cook an additional 20-25 minutes, turning occasionally until uniformly golden brown. The color comes from the sugar caramelizing as the plantains cook.

Place on a paper-towel lined plate briefly to drain and serve immediately.

• ½ c neutral tasting oil (like avocado)*

SWEET PLANTAIN (CUBAN STYLED) • After removing the skin, the ripened fruit (maduro) can be sliced (between 3 mm and 2 cm thick) and pan-fried in oil until golden brown or according to preference. In the Dominican Republic, Ecuador, Colombia, Honduras (where they are usually eaten with the native sour cream) and Venezuela, they are also eaten baked in the oven (sometimes with cinnamon). In Puerto Rico baked plátanos maduros are usually eaten for breakfast and served with eggs (mainly an omelet with cheese), chorizo or bacon. Only salt is added to green plantains. • Plátanos maduros are commonly eaten in the Dominican Republic, Haiti, El Salvador, Guatemala, Ecuador, Honduras, Panama, Peru, Colombia, Cuba, Suriname, Nicaragua, Puerto Rico, Jamaica, Trinidad and Tobago and most of the English-speaking Caribbean (called plantain), Aruba, Nicaragua and Venezuela. In Costa Rica, they are sprinkled with sugar. In western Nigeria, fried, sliced plantains are known as dodo, and in Cameroon, they are known as missole.

MOROS Y CRISTIANOS I N G R E D I E NT S

P R E PAR ATI O N

• 4 cloves garlic, peeled • • • • • •

1. Mash the garlic and render the bacon fat: Put the garlic on a cutting board and sprinkle 1 teaspoon of salt 3 teaspoons salt over the cloves, let it sit for a few minutes, and mince it 1/4 pound bacon (about 6 strips), chopped into a paste with a knife. Set aside. Place the bacon and olive oil in a large pot and set it over medium-high heat. 2 tablespoons olive oil Sauté the bacon until it renders its fat and turns a golden 1 onion, finely chopped (about 1 cup) brown color, about 6 minutes. Move the bacon around as 1 green pepper, seeded and finely chopped (about 3/4 cup) it's cooking to prevent it from sticking to the bottom of the pot. 1 bay leaf

• 1/4 teaspoon ground cumin • 1/2 teaspoon dried oregano • 1 1/2 cups long-grain white rice • 2 (15 1/2-ounce) cans black beans, not drained • 1 3/4 cups water • 1 tablespoon red wine vinegar

2. Sauté the vegetables and rice: Add the onion, green pepper, and garlic paste to the bacon and sauté until the vegetables are limp and translucent, about 5 minutes. Add the remaining 2 teaspoons of salt, the bay leaf, cumin, oregano, and rice and stir for 1 minute until well mixed and all the rice is coated in oil. 3. Add the beans, simmer, and serve: Add the beans and their liquid, along with the water and vinegar, to the pot. Cover and bring to a boil, then reduce to a simmer. Cook for 35 to 40 minutes, or until all the water has been absorbed by the rice. Allow the covered pot to sit off the heat for 5 minutes. Fluff the rice with a fork and serve.

MOROS Y CRISTIANOS • Moros y Cristianos (or simply moros, moro, congri, or arroz moro) is a Cuban dish served at virtually every Cuban restaurant. It is the Cuban version of rice and beans, a dish found throughout the Caribbean, the US Southern States, and in Brazil. • Moros y Cristianos means “Moors and Christians”. "Moors" refers to the black beans, and "Christians" to the white rice. The name of the dish is a reference to the African Muslim governance (early 8th century) of the Iberian Peninsula and subsequent Reconquista (15th century) in which Spanish Christians led by wealthy families in the north of Spain forced the Moors from the south of Spain into Africa.