Featured recipe

Vegetable brown stock

A hearty stock that's simmered for 2 hours, then blended and strained, so the potato gives it body. Its deeper flavour suits thick soups, gravies and stews. Freeze it in portions so it's ready when you need it.

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Lechón asadoRoast pork with mojo

This is a pork dish. In Cuba a whole pig is roasted for Nochebuena, Christmas Eve, and for big family parties, often in a pit in the yard; at home in Miami or Havana the same flavour comes from a pork shoulder soaked overnight in mojo, the sour-orange, garlic and oregano marinade. The meat roasts slowly until it pulls apart, and the skin turns to crackling. Serve it with moros y cristianos, yuca con mojo and a squeeze of lime. A common mistake is leaving the shoulder in the marinade on the kitchen counter: it must always marinate in the fridge. Chef's tip: if you can't find sour (Seville) oranges, mix two parts orange juice with one part lime juice for the same sharp edge.

330 min

Cuban Meat

by KrazyBadal 0 views

Leche flanCaramel custard

Leche flan is on the table for every Filipino Noche Buena on Christmas Eve, at fiestas and at birthdays, steamed in the oval aluminium tins called llaneras and turned out shining under a dark caramel. Unlike Spanish flan or the Brazilian pudim, it is made with egg yolks only, condensed milk and evaporated milk, so it is much denser and smoother, almost like a firm custard fudge, and a little goes a long way. A grating of calamansi or lime zest cuts the richness, and many cooks steam rather than bake it. The leftover whites go into meringue biscuits. Chef's tip: strain the custard twice and stir, don't whisk; air bubbles become holes in the finished flan.

60 min

Filipino Desserts

by KrazyBadal 0 views

TequeñosFried cheese sticks

Tequeños are said to come from Los Teques, the town in the hills outside Caracas, and they are the party food of Venezuela: no birthday, wedding or office celebration is without a tray of these crisp pastry fingers wrapped around salty white cheese. The dough is spiralled around the cheese, then fried so the pastry is crunchy and the cheese just starts to melt. Serve with guasacaca (avocado sauce) or a sweet chilli dip. Use a cheese made with vegetarian rennet. Chef's tip: overlap each spiral of dough slightly and seal the ends well, or the cheese escapes into the oil.

45 min

Venezuelan Snacks & Starters

by KrazyBadal 0 views

SabichAubergine and egg pita

Sabich came to Israel with Iraqi Jews, who ate fried aubergine and hard-boiled eggs on Saturday mornings when no cooking was allowed. In Ramat Gan in the 1950s someone stuffed it all into a pita, and today it is street food all over Tel Aviv: crisp-edged aubergine, sliced egg, hummus, tahini, chopped salad and a spoonful of tangy amba mango pickle, with zhug for heat. It is messy, rich and best eaten standing up with a paper napkin. Chef's tip: salt the aubergine and dry it well before frying; it soaks up far less oil and comes out creamy instead of greasy.

40 min

Israeli Fast Food

by KrazyBadal 0 views

Sabzi poloGreen herb rice

Sabzi polo is the rice of Nowruz, the Persian New Year on the spring equinox, when families across Iran sit down on the first evening to a mound of rice speckled green with dill, parsley, coriander and chives. Fresh green herbs stand for renewal, and the dish is traditionally paired with fish on the New Year table; a vegetarian house serves it with kuku sabzi, the herb omelette, fried eggs or a bowl of yogurt. The rice tastes bright and grassy, with a gentle garlic note and a golden lavash crust underneath. Chef's tip: chop the herbs the day before and spread them on a tray to dry slightly; damp herbs make the rice heavy and clumpy.

75 min

Persian Rice & Grains

by KrazyBadal 0 views

Sabzi qovurmaLamb with fresh herbs

Sabzi qovurma is a home dish across Azerbaijan, made especially in spring when the markets of Ganja and Baku are full of bundles of green herbs. Pieces of lamb are fried until golden, then cooked with masses of chopped coriander, dill, spinach, spring onion and leek, sharpened by dried black lime or sour plums. It is served with plain plov rice or bread and a bowl of yogurt. The trap is adding wet herbs straight to the pan; they stew rather than fry and the dish goes flat and grassy. Chef's tip: dry the herbs well and fry them on their own until they darken before they join the meat.

125 min

Azerbaijani Meat

by KrazyBadal 0 views

Sadza with beef stewMaize porridge with beef stew

Sadza ne nyama, sadza with meat, is the meal most Zimbabweans would call home: a stiff, smooth porridge of white maize meal shaped into rounds with a wooden spoon, served with a beef stew and a side of greens such as covo or rape. Families in Harare and Bulawayo eat it at lunch or supper, rolling a little sadza into a ball in the right hand and dipping it in the gravy. The mistake is adding all the maize meal at once, which makes lumps; stir in a paste first, then add the rest gradually. Chef's tip: let the porridge "rest and cook" under a lid for a few minutes between additions so the meal tastes cooked, not raw.

130 minSouthern African Meat

by KrazyBadal 0 views

Safed maasMutton in white gravy

Safed maas is the quiet sibling of fiery laal maas, created in the palace kitchens of Rajasthan's princely states such as Jaipur and Udaipur, where cooks prized dishes that looked as refined as they tasted. There is no turmeric, no red chilli and no browning: the mutton is cooked white with yogurt, a paste of cashews and almonds, cream and white pepper, scented with cardamom and kewra. Its heat is gentle and comes from white pepper and a few green chillies. It's served at weddings and festive dinners with soft rotis or saffron pulao. Chef's tip: keep the heat low from start to finish; the moment the meat or the spices brown, the gravy turns beige and loses that ivory look.

125 min

Indian Meat

by KrazyBadal 0 views

SaganakiPan-fried cheese

Saganaki takes its name from the small two-handled pan it's cooked in. A thick slice of hard sheep's-milk cheese, usually kefalograviera or kefalotyri, is dusted with flour and fried until it has a crisp, golden crust and a soft, stretchy middle, then splashed with lemon. In Greek tavernas it arrives sizzling at the start of the meal, to share with bread, salad and a cold drink. Traditional Greek hard cheeses are often made with animal rennet, so use a vegetarian alternative such as a vegetarian graviera or halloumi. We dust it with rice flour so it is gluten free. Chef's tip: chill the cheese and get the pan properly hot before it goes in; a lukewarm pan is the common mistake and the cheese melts into a puddle before it crisps.

10 min

Greek Snacks & Starters

by KrazyBadal 0 views

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