International Cookery by Universal Magzines

International Cookery compiled by Sean Fitz-Gerald

International Cookery CEO/Publisher Sean Fitz-Gerald Director Business Development Nina Fitz-Gerald Associate Publisher Rory Fitz-Gerald Online Manager Minu Chief Financial Officer Kapi Circulation Director Milo Creative Director Leisa Cuneo Editorial Production Manager Benny Mubootu Print Production Manager Sue Cuneo Prepress Manager Ivan Fitz-Gerald Marketing Director Jacinda Chenney Subscriptions Manager Ben Chenney Licensing & Export Manager Benji Vargas

International Cookery

Contents

DESSERTS 1.The Caribbean - Mango Fool 2.The Caribbean - Banana Bread 3. Norway - Red Fruit Pudding 4. Austria - Sachertorte

5 7 9 11

MAINS 5. Hungary - Goulash 6. China - Sweet & Sour Spare Ribs 7.Thailand - Chicken in Coconut 8. Ireland - Irish Stew

13 15 17 19

International Cookery

The Caribbean

International Cookery

Mango Fool This is a mouthwatering mango pudding can be eaten anytime.

Ingredients: 1 lemon or lime 2 ripe mangoes 150ml whipping cream 145g thick, natural yogurt 4-5 dessertspoons, coconut milk 1 passionfruit

Method: 1. Cut the mangoes in slices and put in food processor to liquidise. 2. Place mango puree in a bowl and squeeze lemon juice into it. 3. In another bowl whisk cream until its starts to thicken. 4. Add the yogurt and coconut milk to mango mix. 5. Gently fold cream into mango mix 6. Finally pour the fool into glasses and place them into the fridge to chill. Decorate with passionfruit.

International Cookery

The Carribean

International Cookery

Banana Bread In the Carribean bananas are prepared in many interesting ways.This bread is best served warm with butter.

Ingredients 115g soft butter 85g caster sugar 85g brown sugar 2 tablespoons milk pinch of salt 2 teaspoons baking powder pinch nutmeg 85g raisins 1 egg 85g chopped walnuts 225g wholemeal ﬂour 2 large bananas 1 teaspoon vanilla Loaf style baking tin Preheat oven 180 C

Method 1. Grease the loaf tin and line with baking paper 2. Chop butter cubes into a bowl with sugars and beat with a wooden spoon until pale and creamy. 3. Sift flour, salt nutmeg and baking powder into another bowl, adding raisins and walnuts. 4. Beat egg and milk in a cup and add a little at a time to butter mix. 5. Fold flour into butter mix and combine carefully. 6. Mash bananas and vanilla, adding to cake mixture and pour into tin. 7. Bake for one hour or until an inserted skewer comes out clean. 8. Let it cool in tin for five minutes before turning onto a cake rack.

International Cookery

Norway

International Cookery

Red Fruit Pudding This is a healthy and refreshing fruit pudding.

Ingredients 450g raspberries, blackcurrants or redcurrants, or a mixture 2 tablespoons of caster sugar 450ml of cold water 2 tablespoons of cornﬂour

Method 1. Combine fruit, sugar and water into a pot and cook over a low heat for 5 minutes until fruit is soft. 2. Leave fruit to cool then use spoon to push it through a sieve 3. Put cornﬂour in a cup and mix with tablespoon of juices from cooked fruit until it is smooth. 4. Stir cornﬂour mixture into fruit. Pour the fruit back in pan and bring to boil. 5. Turn heat to low then cook fruit for approximately 5 minutes stirring with a wooden spoon. 6. Take pan off heat let mixture cool, pour them into bowls or glasses and put in fridge to chill.

International Cookery

Austria

International Cookery

Sachertortte Sachertor Sachertorte This is a very rich chocolate cake from created by chef Franz Sacher who baked it for royalty.

Ingredients: 6 eggs 145g softened butter 145g caster sugar 225g plain chocolate 115g plain ﬂour For the icing 2 tablespoons butter 225g icing sugar 145g apricot jam 30g cocoa powder Two 20cm sandwich cake tins, greased and lined with a circle of greaseproof paper Preheat oven to 170 C

Method: 1. Separate eggs and put the whites in a bowl and the yolks in another. Beat the yolks until smooth. 2. Beat the butter and the sugar together with a wooden spoon until it is creamy. Stir in the egg yolks gradually. 3. Break half the chocolate into pieces and place in small heatproof bowl. Heat a saucepan of water over a low heat and stand bowl over the pan, stirring the chocolate until it’s melted. Now stir this into the creamy mixture. 4. Whisk the egg whites until firm and forming soft peaks. 5. Mix the flour into cake mix, then carefully fold the egg whites in with a metal spoon. Fold in one spoonful at a time. 6. Pour the mix into the cake tins, smooth the top with back of a spoon. Bake the cake for about 35 minutes. 7. Run a knife around the edge of the cakes to loosen them. Turn them upside down on a wire wrack to let them cool. 8. To make thick icing, melt rest of the chocolate into a bowl. Mix together tablespoon of the icing sugar and the butter. 9. Use a knife to spread the chocolate paste onto one half of the cake. Now put the other side of the cake on top of it. 10. Melt the jam in a pan over a low heat. Spread it over the top and sides of the cake with a blunt knife. 11. Sift the cocoa powder and the rest of the icing sugar in a bowl. Add a bit of water at a time, finally spread the icing all over the cake and you now have made yourself a Sachertorte.

International Cookery

Hungary

International Cookery

Goulash Goulash Paprika is the sweet spice that ﬂavours this hearty stew.

Ingredients 1 large onion 1 clove garlic 4 medium potatoes 2 tablespoons vegetable oil 750g chuck steak 400g tin tomato 2 tablespoons paprika 150ml water half teaspoon salt pinch black pepper Large heavy based pot for dumplings 115g plain ﬂour 1 desertspoon baking powder quarter teaspoon of salt 30g butter 1 egg 1 tablespoon milk

Method 1. Chop onion and garlic, peel and cube potatoes, dice steak. 2. Heat oil in pot and add onion and garlic. When soft add steak and potatoes stirring until browned. 3. Remove from heat while stirring in paprika. 4. Return to heat and add tomatoes, water, pepper and salt. 5. Bring to boil and then turn right down to simmer with lid on for about 2 hours or until meat is tender. 6. To make dumplings sift ﬂour into a bowl adding the salt and baking powder. 7. Rub softened butter into ﬂour then break egg and stir it in. Add milk to form a dough. 8. Roll dough into small balls and drop them into goulash 20 minutes before serving. They will cook in the juices of the dish.

International Cookery

China

International Cookery

Sweet Sweet & Sour Spare Ribs This tasty dish combines the sweetness of sugar and the bite of vinegar. Serve with steamed rice. Ingredients 750g pork spare ribs ? teaspoon salt 2 tablespoons caster sugar 1 clove garlic 1 small onion 1 tablespoon soy sauce 1? tablespoons tomato paste 2 tablespoons orange juice 2 tablespoons wine vinegar 2cm piece fresh ginger 3 tablespoons vegetable oil Large frypan or wok

Method 1. Wash the spare ribs, pat the dry with a paper towel and sprinkle salt on top. 2. Pour sugar, soy sauce, vinegar, tomato paste and orange juice in a deep dish and stir them well. 3. Place the ribs in the sauce, cover them with gladwrap and leave them to marinate in the sauce for at least 1 hour. 4. Peel onion and chop ďŹ nely, peel and grate ginger and crush the garlic with a press. 5. Heat oil in a large frying pan or wok. Fry the onion, ginger and garlic for about 2-3 minutes and remove from pan. 6. Then, fry ribs over a high heat for about 5 minutes, turning them half way through. 7. Turn heat down a little. Add onion, the garlic and ginger and pour the sauce from the dish over the top. 8. Cook in sauce for about 10 minutes stirring frequently.

International Cookery

Thailand

International Cookery

Chicken in Coconut This is a popular Thai meal served with steamed rice.

Ingredients 2 medium onions 3 cloves garlic 1 teaspoon fresh ginger 1 teaspoon chilli pinch of salt and of black pepper 3 tablespoons vegetable oil 4 skinless chicken breasts 1 lemon can coconut milk fresh coriander large frying pan

Method 1. Peel and chop onions, garlic, ginger and chilli. 2. Heat oil in frying pan and brown chicken for ďŹ ve minutes on each side. Remove from pan to plate and squeeze over lemon juice. 3. Heat oil again placing in onion, ginger, garlic and chilli. Stir over low heat until soft. 4. Add coconut milk and salt to frypan and stir. 5. Return chicken to pan and simmer in sauce for 20 minutes or until breasts are cooked through. Garnish with chopped coriander.

International Cookery

Ireland

International Cookery

Irish Stew This is an earthy lamb casserole with a layers of sliced potatoes.

Ingredients 750g stewing lamb or neck and shoulder joints 750g medium potatoes 2 large onions bunch fresh thyme salt and black pepper 400ml hot meat stock 30g butter Large deep ovenproof pot with lid Preheat oven 170 C

Method 1. Trim any fat off lamb and cut into cubes, about 2cm thick. 2. Peel the potatoes then cut them into thin slices. Peel the onions and cut them into small pieces. 3. Put a layer of meat into a casserole pot. Sprinkle it with a little thyme, salt and pepper and add a layer of onions. 4. Add a layer of potato, then more layers of meat, onions and potato. Now sprinkle each layer with thyme, salt and pepper. 5. Pour hot stock into the pot. Melt the butter on stove top or microwave, and brush over the top layer of potatoes. 6. Put the lid on the dish, put it in the oven and cook it for two hours. Remove the lid for the last 30 minutes to brown potatoes.

International Cookery

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