Recipes

All recipes

Vegetarian, or something you can't eat? Set your diet once and we'll hide recipes that don't fit.

Filters (6)

48 recipes

Pisco sour

Lima drinks its pisco sour as the aperitif before a long ceviche lunch, and celebrates it every year on the first Saturday of February; the recipe took shape in the city's bars in the 1920s. It is for adults only and stronger than its pillowy look suggests. Underneath a thick white foam you get sharp Peruvian lime, a clean sweetness and the floral, grapey warmth of quebranta pisco, with the bitters adding a spicy smell to every sip. The texture should be silky, almost creamy, never thin. The classic mistake is squeezing the limes too hard or too early: the oil from the pith turns the drink bitter within half an hour. Halve the limes, press each half gently by hand just before mixing and stop when the juice slows. The egg white is raw, so use pasteurised egg white for anyone pregnant, for babies, older people or anyone unwell, or swap in 30 ml aquafaba. It is ready when the foam stands about 1 cm high and is firm enough to hold the drops of bitters on its surface. Sip one slowly and drink responsibly. Chef's tip: shake once without ice first to whip the egg white, then again with ice; the foam will be twice as thick.

5 min

Peruvian Drinks

by KrazyBadal 0 views

Cocido quemadoBurnt sugar mate drink

Cocido is how Paraguay starts the day: in Asunción, in the villages of Guairá and Itapúa, and in school kitchens, a pot of burnt yerba is brewed and poured into cups with chipa, the cheesy cassava bread, or with a hard galleta. The old way is to drop a glowing piece of charcoal into a pot with yerba and sugar and stir until the sugar burns. On a home stove you caramelise them together in a dry pan instead, which is safer and gives the same smoky, toffee-like taste. The drink is clear amber-brown, with roasted, slightly bitter mate notes over burnt-sugar sweetness; with milk added it becomes cocido con leche, creamy and coffee-coloured. Yerba mate contains caffeine, so treat it like a cup of coffee. The common mistake is letting the sugar go black: it turns acrid and bitter. Pull it off the heat when the caramel is deep amber and the yerba smells toasted, not burnt. It is ready when the liquid is a clear dark amber and tastes of toffee and smoke. Chef's tip: the water will spit fiercely when it hits the hot caramel, so pour it in from the side, at arm's length.

14 min

Paraguayan Drinks

by KrazyBadal 0 views

BusecaTripe and white bean stew

Buseca arrived in Montevideo with Italian immigrants from Lombardy and became a classic winter dish of Uruguayan bodegones and family kitchens, eaten on cold June and July days. Honeycomb tripe is simmered until tender, then stewed with white beans, pork chorizo, bacon, peppers, tomato and paprika into a thick, warming stew served with crusty bread. Buy tripe that is already cleaned and blanched (dressed). The usual mistake is undercooking the tripe: it needs a full 2 hours, until it's soft enough to cut with a spoon. Slow-cooker option: after step 4, cook on low for 8 hours. Chef's tip: a little grated lemon zest and parsley stirred in at the end lifts the rich, gelatinous sauce.

185 min

Paraguayan Meat

by KrazyBadal 0 views

TereréIced yerba mate

In Asunción the hottest part of the day stops for tereré: a horn or cup packed with yerba mate, topped up again and again with ice water infused with crushed herbs, and passed round the group through a metal straw. It was recognised by UNESCO as part of Paraguay's cultural heritage, and the herbs (yuyos) change with the season and the drinker's mood. Yerba mate contains caffeine, so it isn't one for small children. The common mistake is pouring water straight into loose yerba, which then clogs the straw; tilt the yerba to one side first. Chef's tip: for tereré ruso, swap the water for cold orange or grapefruit juice.

10 min

Paraguayan Drinks

by KrazyBadal 0 views

Refresco de coconaCocona cooler

In Iquitos, Pucallpa and the river towns of Loreto, heat and humidity make a cold refresco part of every lunch, and cocona is one of the favourites sold from plastic jugs at the Belén market. The fruit looks like a fuzzy orange tomato and tastes between tomato, lemon and apricot: very sour, aromatic and juicy. Blended with water and sugar it makes a tangy, golden drink with a light pulp, served with juane or tacacho con cecina. The usual mistake is skipping the fuzz: cocona skin is covered in fine hairs that make the drink scratchy, so rub them off under running water before you start. Blend only briefly, too, so the many seeds do not crack. It is ready when the refresco is opaque orange, sour first and sweet after, with no grit. Outside the Amazon, look for frozen cocona pulp in Latin American shops; naranjilla (lulo) pulp is the closest substitute. Chef's tip: a pinch of salt makes the fruit taste sweeter and fruitier without more sugar.

10 min

Peruvian Drinks

by KrazyBadal 0 views

Chilcano de piscoPisco and ginger ale highball

When Lima's grey winter finally lifts and summer reaches the beaches south of the city, the chilcano takes over from the pisco sour: lighter, longer and made for an afternoon. Peru even gives it a Semana del Chilcano each January, and it is poured at weekend lunches with chifa or fried fish. This is a highball for adults only: pisco poured over a tall glass of ice with fresh lime and ginger ale, finished with a few drops of bitters. It should taste crisp and fizzy, with the ginger and lime lifting the floral grape notes of the pisco rather than hiding them. The common mistake is using too little ice and warm ginger ale, which gives a sweet, diluted drink that goes flat in minutes. Fill the glass to the top with ice and keep the ginger ale in the fridge until the last second. It is ready when the glass is frosty, the bubbles race up the sides and the bitters drift through the top as a pink haze. Light it may be, but drink responsibly. Chef's tip: try a fruit-infused pisco, made by steeping passion fruit or mandarin peel in the bottle for a few days; Limeños love a chilcano de maracuyá.

10 min

Peruvian Drinks

by KrazyBadal 0 views

Morcilla dulceSweet blood sausage with walnuts

No Uruguayan parrilla is complete without morcilla dulce: a soft pork blood sausage sweetened with sugar and scented with orange peel, studded with walnuts and raisins, grilled until the skin crisps and served first, as part of the achuras, while the beef is still cooking. It is pork throughout: pork blood, pork back fat and natural pork casings. Making it at home is a project. Buy fresh pork blood with an anticoagulant added from a butcher who supplies it for sausage making, keep it chilled below 4 °C and use it within a day. The common mistake is poaching at a rolling boil, which bursts the casings. Chef's tip: keep the water at 80–85 °C, just shivering, and prick a sausage after 25 minutes: it is done when brown, not red, juice comes out.

120 min

Paraguayan Meat

by KrazyBadal 0 views

Jugo de macaWarm maca drink

Before dawn at markets in Huancayo, Cusco and Lima, juice ladies ladle hot jugo de maca from big pots for workers on their way in: maca root, a turnip relative grown above 4,000 metres in the Junín highlands, simmered with milk, cinnamon and cloves and sweetened with honey or sugar. It tastes malty and toasty, a bit like butterscotch. The common mistake is stirring the powder straight into hot milk, which leaves gritty lumps; whisk it into a little cold milk first. Maca is not usually advised in pregnancy, so ask your doctor first if you are pregnant. Chef's tip: use gelatinised (cooked) maca powder if you can find it; it dissolves smoothly and is gentler on the stomach.

10 min

Peruvian Drinks

by KrazyBadal 0 views

Jugo surtidoMixed fruit juice

Step up to any juguería in Lima's Mercado de Surquillo or a barrio market at breakfast time and order a surtido: the juicer drops papaya, banana, pineapple and freshly squeezed orange into a tall blender, sometimes a slice of cooked beetroot for colour or a splash of milk, and pours you a big glass with the rest left in the jug for your 'yapa', the free refill. It is thick but still pourable, sweet from ripe fruit with a sharp orange edge, the kind of drink that stands in for breakfast before a long day. The common mistake is adding lots of ice and water, which makes it thin and frothy rather than velvety. Use cold fruit and freshly squeezed orange juice as the liquid. It is ready when it coats the glass and no lumps of banana are left. This version is fruit only; stalls also make it with milk if you prefer. Drink it straight away: papaya and banana go brown and bitter within half an hour. Chef's tip: use very ripe papaya with orange flesh; under-ripe papaya tastes of nothing and gives a faintly bitter aftertaste.

10 min

Peruvian Drinks

by KrazyBadal 0 views

Mate de muñaAndean mint tea

Muña is the minty shrub that grows wild on the slopes around Cusco, Puno and the Sacred Valley, and highland cooks reach for it after a heavy meal of chicharrón or when visitors are struggling with the altitude. Market herb sellers sell it in fresh bunches, and hotels and homes leave it in a flask for anyone coming in from the cold evenings. Steeped simply in hot water, it smells somewhere between spearmint, oregano and pennyroyal, with a cooling, slightly peppery taste and a pale green-gold colour. It is traditionally drunk to settle the stomach. The usual mistake is boiling the leaves hard for a long time, which turns the tea brown and bitter. Pour water just off the boil over the sprigs, cover, and let it steep. It is ready when the cup is pale gold and the aroma rises as soon as you lift the lid. Outside Peru, look for dried muña in Latin shops; failing that, use mostly spearmint with a little fresh oregano. Muña is strong: avoid large amounts in pregnancy, and check with a doctor if you take regular medication. Chef's tip: cover the cup while it steeps so the scented oils stay in the tea.

8 min

Peruvian Drinks

by KrazyBadal 0 views

Beef Wellington

Beef Wellington is the grand centrepiece of British Christmas and celebration dinners, a whole beef fillet coated in finely chopped mushroom duxelles, wrapped in thin pancakes or ham and golden puff pastry, then sliced at the table to show a pink middle. It is linked, without much proof, to the Duke of Wellington. This version wraps the fillet in crêpes instead of the usual Parma ham. The duxelles is deglazed with a splash of white wine, which contains alcohol; use a little stock for an alcohol-free version. Chef's tip: chill the wrapped fillet before it goes in the pastry so everything stays tight and the base doesn't go soggy.

105 min

British Meat

by KrazyBadal 0 views

Gammon, egg and chips

Gammon, egg and chips is the great English pub and transport-café dinner, on the menu from roadside diners on the A1 to Devon seaside pubs. A thick steak of cured pork gammon is grilled until the fat crisps, then topped with a fried egg or a ring of pineapple (or both), next to chunky chips and peas. Chef's tip: snip the fat around the edge every 2 cm before cooking so the steak stays flat.

60 min

British Meat

by KrazyBadal 0 views

Haggis, neeps and tatties

Haggis, neeps and tatties is the centre of every Burns Supper on 25 January, when the haggis is piped in, addressed with Robert Burns's poem and cut open with a flourish. Haggis is a peppery, oaty pudding of minced lamb's offal, onion and spice; nearly everyone in Scotland buys it from a butcher, then simply heats it and serves it with mashed swede (neeps) and potatoes (tatties). The cream sauce has a splash of whisky, which contains alcohol; leave it out and add a teaspoon of mustard for an alcohol-free sauce. Chef's tip: wrap the haggis tightly in foil before it goes in the water so the casing doesn't burst.

95 min

British Meat

by KrazyBadal 0 views

Scotch pies

The Scotch pie is the straight-sided, double-crust mutton pie eaten at half time on football terraces and bought from butchers' counters in every Scottish town, with an open rim at the top for adding gravy, beans or mash. The pastry is a hot water crust made with lard (an animal fat) and the filling is peppery minced mutton or lamb. Chef's tip: shape the pastry while it is still warm; cold hot-water pastry cracks.

95 min

British Meat

by KrazyBadal 0 views

Scottish stovies

Stovies, from the Scots word for stewing on the stove, is the Monday dish made from Sunday's roast all over Scotland, and the ceilidh and wedding supper served late in the evening with oatcakes and beetroot. Potatoes and onions are cooked slowly in beef dripping with the leftover meat and its jelly until some potatoes collapse into a thick, savoury mash and some stay in chunks. Chef's tip: don't stir too often; let the bottom catch a little, as those brown bits are the best part.

65 min

British Meat

by KrazyBadal 0 views

Black Country faggotsPork liver meatballs in gravy

Faggots are the thrifty meatballs of the Black Country, the industrial towns west of Birmingham, sold by butchers and served at chip shops with mushy peas and gravy. They are made from pork liver, pork belly and onion with breadcrumbs, sage and mace, and baked in a deep onion gravy. This is a pork dish. Chef's tip: wrap each faggot in caul fat if your butcher has it; it bastes them and holds them together.

75 min

British Meat

by KrazyBadal 0 views

Devilled kidneys

Devilled kidneys were a Victorian gentlemen's club breakfast in London and on country house sideboards, and they have come back on the menus of British chop houses as a brunch dish. Lamb's kidneys are dusted with flour, mustard powder and cayenne, fried quickly and finished in a peppery sauce, then piled on hot buttered toast. Chef's tip: snip out the white core from each kidney; it is tough and has a strong taste.

20 min

British Meat

by KrazyBadal 0 views

Belfast pastie supper

Despite the name, a Belfast pastie has no pastry: it is a round patty of seasoned pork mince, onion and potato, dipped in batter and deep-fried, and served as a 'pastie supper' with chips in chip shops across Northern Ireland. It is crisp outside and soft and peppery within, and is eaten with salt, vinegar and gravy. Chef's tip: chill the patties until firm before battering so they keep their shape in the fryer.

60 min

British Meat

by KrazyBadal 0 views

Scottish venison casserole

Venison from red deer on the Highland estates is cooked in autumn and winter when the stalking season brings it to Scottish butchers, and a slow casserole is the warming way to eat the cheaper cuts. Shoulder is braised with red wine, juniper berries and a spoon of redcurrant jelly until tender and dark. The wine contains alcohol; for an alcohol-free version use extra stock with a tablespoon of balsamic vinegar. Chef's tip: venison is very lean, so cook it at a bare simmer; boiling makes it dry and stringy.

175 min

British Meat

by KrazyBadal 0 views

Bedfordshire clangerMeat and jam suet roll

The Bedfordshire clanger is a long suet-crust roll that held a whole working lunch for farm labourers and the lace and straw-hat workers of Bedfordshire: savoury pork and potato at one end and sweet jam or apple at the other, marked by slashes so you knew which end to start with. Bakeries in Luton and Bedford still sell them. Chef's tip: build a pastry wall between the two fillings so the jam doesn't run into the meat.

85 min

British Meat

by KrazyBadal 0 views

Forfar bridiesBeef and onion pastries

The bridie is the pride of Forfar in Angus, a horseshoe-shaped pastry stuffed with chopped beef steak and onion, sold hot from the town's bakers and eaten on market days and at weddings. Unlike a Cornish pasty there is no potato, just peppery beef, onion and beef suet in shortcrust. The holes on top tell you the filling: one hole for plain, two for onion. Chef's tip: chop the steak by hand into small pieces rather than using mince; it keeps the filling juicy.

65 min

British Meat

by KrazyBadal 0 views

Huntingdon fidget pieGammon, apple and onion pie

Fidget pie is a harvest pie from Huntingdonshire and the Fens around Cambridge, baked for farm workers bringing in the crops in autumn. It is a pork dish: chunks of gammon (cured pork) are layered with sharp cooking apples and onions in a cider gravy under shortcrust, so it is salty, sweet and fruity all at once. This recipe contains alcohol from the cider; for alcohol-free use cloudy apple juice with a teaspoon of cider vinegar. Chef's tip: soak salty gammon in cold water for an hour first, or the pie can be too salty.

90 min

British Meat

by KrazyBadal 0 views

Liverpool scouseBeef and lamb stew

Scouse is so central to Liverpool that its people are named after it; the thick stew of meat, potatoes and onions was carried from the Baltic by sailors and cooked for dockers' families, and city restaurants still celebrate Global Scouse Day each February. Some of the potatoes cook down into the gravy, making it thick and hearty. Serve it with pickled red cabbage or beetroot and crusty bread. Chef's tip: cut half the potatoes small so they collapse and thicken the stew, and leave the rest in chunks.

170 min

British Meat

by KrazyBadal 0 views

Lorne sausageSquare beef and pork sausage

Lorne sausage, better known in Scotland simply as square sausage or slice, is a skinless loaf of seasoned beef and pork mince that is cut into squares and fried for the full Scottish breakfast, or slapped in a morning roll with brown sauce. It is easy to make at home and freezes well. Chef's tip: freeze the shaped block for an hour before slicing; it cuts into neat, thin squares.

25 min

British Meat

by KrazyBadal 0 views

Showing 24 of 48 recipes

Show more recipes

Page 1 of 2