Featured recipe

Thai-style beans fried rice

A quick vegetarian fried rice: boiled rice tossed in a hot wok with garlic, ginger, red kidney beans, sweetcorn, fresh pineapple, tomato, soy sauce and black pepper. Served hot with chopped spring onions and cucumber. Thai dishes are best cooked close to serving time.

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Martín Fierro

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Kid-friendly dinners537 recipes · a new collection every Monday

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Pan amasadoHand-kneaded country rolls

Pan amasado means simply 'kneaded bread', and in the countryside of the Central Valley and the south it is still made at home, in big batches, often baked in a mud-brick wood oven and sold by the side of the road in a basket under a cloth. The rolls are round, slightly flattened and pricked, with a thin crust and a dense, tender crumb, best warm with butter and jam or with pebre. Traditionally they are made with lard; this vegetarian version uses butter or vegetable shortening. Under-kneading is the usual mistake: the crumb stays heavy. Chef's tip: knead for a full 15 minutes, the way the name says, until the dough is smooth and springs back when poked.

152 min

Chilean Breads & Parathas

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Chouris paoSpicy pork sausage in a bun

Chouris pao is Goa's favourite pork snack, sold from feast-day stalls at Mapusa's Friday market and village church fairs, and made at home whenever a string of chouriço comes out of the larder. The Goan pork sausage is cured with red chilli, garlic, spices and toddy vinegar (vinegar, not alcohol), then crumbled out of its casing and fried with onion and potato until sticky and red. The common mistake is frying it fiercely from the start: the fat needs a splash of water and gentle heat to render, otherwise the outside burns while the pork stays raw. Cook until the pork is no longer pink and reaches 71 °C. Chef's tip: soak the sausage links in hot water for 10 minutes first; it softens the casing and takes away harsh salt.

30 min

Indian Meat

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Chocolate cracklesChocolate puffed rice cakes

No Australian child's birthday party is complete without chocolate crackles, served in paper patty cases alongside fairy bread at backyard parties from Adelaide to Cairns. Puffed rice cereal is bound with melted solid coconut fat, icing sugar, cocoa and desiccated coconut, then set in the fridge. Kids can make them almost entirely on their own. A common mistake is using hot fat, which makes the mixture greasy; let it cool a few minutes. Chef's tip: use solid white hydrogenated coconut fat sold in blocks, not jarred coconut oil, which won't set firm at room temperature.

20 min

Australian Desserts

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Tagine bil khorchefLamb tagine with cardoons

In late winter and spring, when wild cardoons (khorchef) appear in the markets of Fez, Meknes and Rabat, Moroccan families cook them into this lamb tagine for a family lunch, eaten with bread to mop up the sauce. Lamb shoulder is simmered slowly with onion, ginger, saffron and turmeric until tender, then the peeled cardoon stalks are added and finished with preserved lemon and green olives, giving a tangy, faintly bitter, artichoke-like sauce. The usual mistake is not peeling and soaking the cardoons properly: the stringy outside must come off and the stalks must sit in lemon water, or they go brown and taste harsh. Artichoke hearts are a good stand-in. Chef's tip: reduce the sauce uncovered at the end until it is thick and oily, the sign of a well-made tagine.

155 min

Moroccan Meat

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Sanduíche de pernil (São Paulo roast pork roll)

This is pork in its most loved São Paulo form: a leg marinated in garlic, lime and paprika, roasted until it falls into slices, and stuffed into a crusty pão francês. It is what fans eat outside the Pacaembu and Morumbi stadiums before a match, and the all-night bar on the Viaduto Nove de Julho has fed it to taxi drivers and night owls for decades. The meat is juicy and tangy, cut with a fresh tomato and onion vinaigrette. Chef's tip: slice the pork thin and drop it back into the roasting juices before filling the rolls; it should drip a little.

240 min

Brazilian Meat

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HumbaBraised pork belly

Humba is the sweet, dark braise of the Visayas, cooked in Cebu and Bohol homes for fiestas, birthdays and Sunday lunch. Pork belly simmers in soy sauce, cane vinegar and brown sugar with garlic, bay and peppercorns until the fat turns meltingly soft and the sauce becomes sticky; salted black beans (tausi) and dried lily buds, sold as dried banana blossoms, give it its Visayan character. Eat it with plenty of steamed rice. The usual mistake is stirring as soon as the vinegar goes in: let it boil uncovered for a few minutes first so its raw sharpness cooks off. Pressure-cooker: cook for 35 minutes at high pressure, then reduce the sauce uncovered. Chef's tip: humba tastes even better the next day, when the pork has soaked up the sauce.

130 min

Filipino Meat

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Rolete de cana (sugarcane on a stick)

On the sand at Porto da Barra in Salvador, and in the crowds of the Festa de Iemanjá in Rio Vermelho every February, vendors walk with buckets of ice and bundles of skewers threaded with pale sugarcane discs. You chew each piece to squeeze out the cold, grassy-sweet juice, then spit out the fibre. It is the simplest snack there is and very refreshing in the heat. Not for small children, as the fibres are a choking risk. Chef's tip: cut between the knobbly joints, not through them; the nodes are hard as wood.

15 min

Brazilian Snacks & Starters

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Ensalada chilenaTomato and onion salad

Every Chilean barbecue, every plate of empanadas on 18 September and most weekday lunches come with this salad: ripe peeled tomatoes and white onion cut into fine 'feathers' (corte pluma), dressed with oil, salt and coriander, sometimes with a little green chilli. It is cool, juicy and sharp, the perfect counterweight to grilled meat or a bean stew. The mistake that ruins it is using raw onion straight from the board: it overpowers everything. Soak the slices in cold salted water first and they turn sweet and crunchy. Chef's tip: peel the tomatoes, as Chileans do, so they drink up the dressing.

20 min

Chilean Salads

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YukgaejangSpicy shredded beef soup

Yukgaejang is the red, chilli-slicked beef soup Koreans eat on the hottest days of summer to sweat out the heat, and it is also the soup served to mourners at funerals all over the country. Beef brisket is simmered for a couple of hours, shredded by hand and tossed with chilli flakes, garlic and soy, then returned to the broth with soaked bracken (gosari), bean sprouts and armfuls of leek. The flavour is deep and beefy with a slow chilli burn. Serve with a bowl of rice and kimchi. The usual mistake is adding the chilli flakes straight to the soup, where they taste raw and dusty; cooking them first in oil turns them sweet and red. A pressure cooker gets the brisket tender in 40 minutes. Chef's tip: shred the beef along the grain with your fingers rather than slicing it, so every strand soaks up the seasoning.

180 min

Korean Soups

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