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10 recipes

Młode ziemniaki z koperkiem (new potatoes with dill)

In June, when the first new potatoes reach Polish markets, many families make a whole supper of them: thin-skinned potatoes boiled, tossed in melted butter and a fistful of chopped dill, with a glass or bowl of cold kefir or buttermilk alongside. It is simple, early-summer country food, and it also sits next to fried eggs or cucumber salad. The common mistake is peeling them or boiling them hard; new potatoes should be scrubbed only and simmered gently, or they split and go watery. Chef's tip: add the dill only once the potatoes are off the heat, so it stays bright green and fresh-tasting.

25 minPolishSidesGluten free
by KrazyBadal 0 views

Khai toon (Thai steamed egg with pork)

Thai parents across the country make khai toon when a child is off their food or someone is unwell: eggs beaten with stock, a little minced pork and spring onion, steamed in a bowl until just set and wobbling. It goes on the table with rice and a stir-fry for supper and costs almost nothing. This version uses pork mince; for a vegetarian bowl, use chopped shiitake instead and season with salt or light soy sauce. It contains egg and fish sauce. Chef's tip: steam over a gentle simmer, not a rolling boil; high heat pocks the custard with holes and turns it spongy.

20 minThaiSidesGluten free
by KrazyBadal 0 views

Mandi'o chyryryFried cassava with onion and egg

Mandi'o chyryry means 'fried cassava' in Guaraní, and it is what rural Paraguayan families make from yesterday's boiled mandi'o: chunks crushed and fried in a big pan with onion until crisp in places, then scrambled with eggs. It comes out for breakfast with cocido or for a quick supper, and costs next to nothing. Use sweet cassava, the kind sold in supermarkets. The mistake is stirring constantly, which turns it to mush; let the cassava sit and brown. Chef's tip: the best chyryry starts with cold, day-old boiled cassava, which fries crisper than freshly boiled.

45 minParaguayanSidesGluten free
by KrazyBadal 0 views

Buraczki zasmażaneWarm grated beetroot

Sunday lunch in Poland has its trio: potatoes with dill, something from the oven, and a heap of these warm, glossy beets. Cooked beetroot is grated, then warmed through with a quick butter roux that turns it soft and spoonable, and balanced with lemon juice and a little sugar until sweet, sour and earthy at once. It goes with dumplings, eggs, fried cheese or a mushroom cutlet as well as with roasts. Where most people go wrong is adding the lemon too late; acid early keeps the beets ruby red instead of brown. Chef's tip: roast the beetroot whole in foil rather than boiling it for a deeper, sweeter flavour.

30 minPolishSides
by KrazyBadal 0 views

Polish-style cauliflower

‘Po polsku’ on a Polish menu means one thing: a vegetable topped with crumbs fried in plenty of butter. In Warsaw canteens and on Sunday tables, a whole cauliflower arrives this way next to potatoes and a salad, and children who claim to hate cauliflower eat it happily. The florets are tender and sweet, the crumbs nutty and crisp. A common mistake is boiling the cauliflower until it falls apart; it should keep a slight bite in the stalk. Chef's tip: a pinch of sugar and a splash of milk in the boiling water keep the cauliflower white and sweet.

20 minPolishSides
by KrazyBadal 0 views

Kluski śląskieSilesian potato dumplings

No Sunday dinner in Katowice, Gliwice or Opole feels complete without a heap of these pale, bouncy dumplings, traditionally next to roulade and red cabbage. Here they are served the meatless way, with browned butter and fried onion, or with a mushroom sauce poured into the little dent each one gets from your thumb. They are made from boiled, riced potato and potato starch, so the texture is springy and smooth, almost elastic, with a clean potato taste. The classic error is guessing the starch: Silesian cooks press the cooled potatoes flat, cut out a quarter and fill the gap with starch, which gives the right ratio every time. Chef's tip: rice the potatoes while hot but let them cool completely before mixing, or the dough turns gluey.

50 minPolishSides
by KrazyBadal 0 views

Papas a la provenzalFries with garlic and parsley

Bodegones, the old-school Buenos Aires canteens with jamón hanging from the ceiling and waiters in white jackets, serve mountains of papas fritas, and the upgrade everyone orders is "a la provenzal": crisp chips tossed while still sizzling in a mix of finely chopped raw garlic and parsley. The heat of the potatoes takes the edge off the garlic, so it turns fragrant rather than fiery, and the parsley stays bright green. They go with milanesas, grilled steak or a plate of fried eggs. Adding the garlic to the frying oil is the error many make: it burns in seconds and turns bitter; it goes on only after frying. This method fries the chips twice for a crunch that lasts; for an oven version, toss the chips with 3 tbsp oil and roast at 220 °C for 35 minutes, turning once, then dress them the same way. Chef's tip: rinse and dry the cut potatoes very well; surface starch and water are what make chips limp.

45 minArgentinianSidesVeganGluten free
by KrazyBadal 0 views

Morrones con huevo a la parrillaGrilled peppers with egg and cheese

While the meat rests on the cooler side of the parrilla, many asadores put halved red peppers cut side up over the coals, let them soften and char, then crack an egg into each one with a piece of cheese and a pinch of oregano. The pepper becomes a little dish: sweet, smoky and juicy, with a just-set egg and molten cheese in the middle. It is one of the classic starters at an Argentine asado, eaten with bread before the steak arrives, and it makes a good vegetarian main for anyone who skips the meat. The mistake is cracking the egg into a raw pepper: the egg overcooks before the pepper softens, so grill the shells first. Cook until the white is completely set. Queso cremoso or mozzarella is usually made with animal rennet; pick a vegetarian one if needed. Chef's tip: cover the peppers with a foil tent or a lid once the egg goes in; the trapped heat sets the top of the egg without burning the base.

30 minArgentinianSidesGluten free
by KrazyBadal 0 views

Batatas al rescoldoEmber-roasted sweet potatoes

Long after the meat comes off, the fire of an Argentine asado still has work to do. Sweet potatoes pushed into the glowing embers (el rescoldo) at the start of the cook come out an hour later with charred, papery skins and flesh that is soft, sticky and almost caramelised, with a smoky edge. They are split open at the table, filled with butter and coarse salt and eaten as a side to the asado or as supper by the fire on a camping trip. Burying them in live flames is the trap: the skin blackens right through while the inside stays hard, so wait for a bed of settled embers and ash. Wrapping them in foil gives softer skins and less risk if you are new to it, and an oven at 200 °C does a fine job indoors. Chef's tip: choose sweet potatoes of the same thickness, around 250 g each, so they cook evenly together.

65 minArgentinianSidesGluten free
by KrazyBadal 0 views

Pad pak ruamStir-fried mixed vegetables

Pad pak ruam, 'stir-fried mixed vegetables', is the dish every Bangkok made-to-order (aharn tam sang) cook can make in ninety seconds over a roaring flame, and the one Thai office workers add to a lunch order so there is something green on the table. The vegetables stay crisp and bright, coated in a thin, glossy sauce of garlic, soy and mushroom stir-fry sauce. Restaurants use oyster sauce; the vegetarian mushroom version tastes almost the same. Serve it with jasmine rice and a fried egg, or as a side to curry. Chef's tip: cut everything before you light the stove, and add the vegetables in order of hardness, so the carrots soften while the greens stay snappy.

16 minThaiSidesVegan
by KrazyBadal 0 views