Jamaica

  

Jerk chicken with rice & peas

Ingredients

• 12 chicken thighs, bone in
• 1 lime, halved
• hot sauce, to serve (optional)

For the jerk marinade

• 1 big bunch spring onions, roughly chopped
• thumb-sized piece ginger, roughly chopped
• 3 garlic cloves
• ½ a small onion
• 3 scotch bonnet chillies, deseeded if you want less heat
• ½ tsp dried thyme, or 1 tbsp thyme leaves
• juice 1 lime
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• 3 tbsp brown sugar
• 1 tbsp ground allspice

For the rice & peas

• 200g basmati rice
• 400g can coconut milk
• 1 bunch spring onions, sliced
• 2 large thyme sprigs
• 2 garlic cloves, finely chopped
• 1 tsp ground allspice
• 2 x 410g cans kidney beans, drained

Method

1. To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.
2. Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.
3. Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.
4. If you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins. To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the lime halves and cook for 45 mins until tender and cooked through.
5. While the chicken is cooking, prepare the rice & peas. Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.
6. Add the beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.

 done by: Nisa kahar

credit:   http://www.bbcgoodfood.com/recipes/2369635/jerk-chicken-with-rice-and-peas

Israel

Falafel

Ingredients        

• 1 cup dried chickpeas
• 1/2 large onion, roughly chopped (about 1 cup)
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped fresh cilantro
• 1 teaspoon salt
• 1/2-1 teaspoon dried hot red pepper
• 4 cloves of garlic
• 1 teaspoon cumin
• 1 teaspoon baking powder
• 4-6 tablespoons flour
• Soybean or vegetable oil for frying
• Chopped tomato for garnish
• Diced onion for garnish
• Diced green bell pepper for garnish
• Tahina sauce
• Pita bread

Preparation 

1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained. 
           
2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed. 
           
3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours. 
           
4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets. 
           
5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water. 
           
NOTE: Egyptians omit the cilantro and substitute fava beans for the chickpeas

 done by: Nisa kahar



credit: http://www.epicurious.com/recipes/food/views/My-Favorite-Falafel-231755

Ireland

Soda Bread

Ingredients

• 4 cups all-purpose flour, plus extra for currants
• 4 tablespoons sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
• 1 3/4 cups cold buttermilk, shaken
• 1 extra-large egg, lightly beaten
• 1 teaspoon grated orange zest
• 1 cup dried currants

Directions

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature

done by: rabiatulht

credit: http://www.foodnetwork.com/recipes/ina-garten/irish-soda-bread-recipe.html

Iran

Persian Polow Rice



Ingredients:
500 grams long-grain rice or basmati
6 tablespoons cooking oil
1 tablespoon salt


Directions:
The preparation of polow (chelow) is more elaborate than kateh and results in a delicious non-sticky rice. It is normally served with kababs or any of the main Persian dishes.

Wash rice twice and soak in salted warm water for 2-3 hours, then drain the water. Pour water in a large pan until it is half-full and bring it to a boil.

Add rice and a spoonful of salt and continue boiling until rice slightly softens. Pour rice into a drain and wash it with slightly warm water.

Pour 3 spoonfuls of cooking oil into the pan and add rice. Pour 3 more spoonfuls of oil over rice. Cover the pan and cook over low heat for about half an hour. If cooking time is increased, a delicious crispy layer of rice (called ta-dig) will form at the bottom of the pan.

done by: rabiatulht

credit: http://www.iranchamber.com/recipes/rice/polow.php

Greece

Lamb and Eggplant Maussaka

Ingredients

For Layer #1 ~ Eggplant & Potatoes
• 1 lg. eggplant
• 1 Tbl. salt
• 1 egg, beaten
• 1 cup Italian breadcrumbs
• 2 Tbl. olive oil
• 2 yukon potatoes
• 1 cup Parmesan cheese, grated
For Layer #2 ~ Meat Sauce
• 1 lb. ground lamb or beef
• 1 Tbl. olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• ½ tsp. allspice
• ½ tsp. cinnamon
• ½ tsp. black pepper
• 1 tsp. dried oregano
• 1 Tbl. tomato paste
• ¼ cup red wine
• salt to taste
For Layer #3 ~ Bechamel Sauce
• 4 Tbl. butter
• ¼ cup flour
• 2 cups milk
• 2 egg yolks
• ⅛ tsp. nutmeg
• ½ tsp. salt, or more to taste
Instructions
For Layer #1 ~ Eggplant & Potatoes
1. Cut eggplant into ¼-inch thick slices, place in single layer in colander, sprinkle with salt and allow to drain for 30 minutes (during this time prepare the meat sauce). Rinse off salt then press slices between paper towels, removing as much excess moisture as possible. Dip each slice in beaten egg and then breadcrumbs. Pan fry slices in olive oil until browned on each side. Reserve.
2. Boil potatoes until just fork tender. Allow to cool. Remove skins, cut into ¼-inch thick slices. Reserve.
3. Grate Parmesan cheese and reserve.
For Layer #2 ~ Meat Sauce
1. In a 12-inch skillet over medium heat, saute onion in olive oil until translucent, add in garlic and saute another minute. Add in lamb and seasonings and cook until meat is cooked through. Add in tomato paste and wine, cook for an additional 5 minutes. Reserve.
For Layer #3 ~ Bechamel Sauce
1. In a medium heavy bottom sauce pan over medium-low heat, melt butter. Once completely melted whisk in flour until well blended. Slowly pour in milk, whisking continuously as the sauce will become very thick until all milk is incorporated. Increase the temperature to medium and add in the salt and nutmeg.
2. To temper the egg yolks so they won't scramble when added to the hot sauce, beat egg yolks in a separate bowl and add a ladle of sauce to the yolks WHILE whisking. Once combined pour egg mixture back into sauce and whisk well. Reduce the heat to the lowest temperature, do not allow to boil.
To assemble the Moussaka...
1. Preheat oven to 350 degrees. Coat an 11x7 or 9x9 pan with cooking spray.
2. Line the bottom of the pan with a single layer of potato slices, overlapping slightly. Top with a layer of eggplant slices, then add the meat sauce, top that with any additional eggplant slices. Sprinkle with half of the Parmesan cheese. Ladle the bechamel sauce generously on top, then sprinkle with remaining cheese.
3. Bake for 35 - 45 minutes until top is golden brown. Allow to rest at least 10 mnutes before serving.
                           

done by:rabiatulht


credit|: http://www.lemonythyme.com/moussaka-greek-eggplant-lasagna/

Ethiopia

Ethiopian ambasha bread



 Ingredients

1 tb active dry yeast                                                                                      

1/4 c Warm water                                                                                               

2 tb ground coriander                                                                                               

1 ts ground cardamom                                                                                               

1/2 ts white pepper

1 ts ground fenugreek

2 ts salt                       

1/3 c vegetable oil                       

1 1/4 c Lukewarm water

5 c unbleached flour

1 tb cayenne

2 tb oil

1/4 ts ground ginger                       

1 pn ground cloves

1/8 ts cinnamon

 How to make it

---

• Dissolve the yeast in warm water for 10 minutes.
• Add the coriander, cinnamon, white pepper, fenugreek,
• salt, oil and lukewarm water, and stir well.
• Slowly add the flour until a mass forms.
• On a floured board, knead the dough for 10 minutes or until it is smooth and tiny bubbles form. (note: this recipe makes a
• stickier dough than usual)
• Reserve a 1-inch piece of dough.
• With floured hands spread the dough out on an ungreased pizza pan. ( 12 to 16 inches )
• Using a sharp knife, score the dough in a design similar to
• the spokes of a bicycle wheel.
• Place the reserved ball of dough in the center of the scored dough.
• Cover and let rise one hour.
• Bake at 350F until golden brown. ( 45 to 60 mins )
• Combine the topping ingredients in a small bowl.
• While still warm brush the bread with topping.
• Yield: 1 bread

done by: Nisa kahar
credit: http://www.grouprecipes.com/53122/ethiopian-ambasha-bread.html
 

Belgium

The Bestest Belgian Waffles

Ingredients

• 2 cups All-purpose Flour
• 3 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 1/4 cup Sugar
• 1-1/2 cup Milk
• 2 whole Egg Yolks
• 1 Tablespoon Vanilla Extract
• 1 teaspoon (additional) Vanilla Extract
• 1 stick (1/2 Cup) Salted Butter, Melted
• 4 whole Egg Whites

Preparation Instructions

Preheat the waffle iron to the regular setting.

Sift together the flour, baking powder, salt, and sugar in a bowl.

In a separate bowl, whisk together milk, 2 egg yolks, and vanilla. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing very gently until combined.

In a separate bowl (or using a mixer), beat the egg whites with a whisk until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.

Scoop the batter into your waffle iron in batches and cook according to its directions (lean toward being a little deep golden and crisp!) Remove and serve immediately with softened butter and warm syrup.

done by:rabiatulht

credit: http://thepioneerwoman.com/cooking/2014/02/waffles/

Canada

Cinnamon Rolls

Directions for: Cinnamon Rolls

Ingredients                                        

Sweet Dough

1 cup milk

½ cup butter

½ cup brown sugar

1 Tbsp vanilla

1 tsp salt

5 cup flour

1 pkg instant yeast

4 eggs

                       

Cinnamon Filling

½ cup butter, room temperature

1 cup brown sugar

2 Tbsp cinnamon

                       

Glaze

1 Tbsp vanilla

4 Tbsp cream

1 cup powdered sugar

Directions

Sweet Dough

1. In a small pot gently warm the milk along with 1 stick of butter, 1/2 cup of brown sugar, the vanilla and the salt. Don’t bring to a simmer, warm just enough to melt the butter.

2. Meanwhile measure half the flour into the bowl of a stand mixer along with the yeast. Add the warm melted milk butter mixture to the flour, beat with a paddle attachment until smooth. Add the eggs one at a time, beating until smooth before proceeding. Switch to a dough hook and add the remaining flour. Knead until a soft dough forms that is no longer sticky to the touch, about five minutes. Rest the dough in a warm place, covered in a lightly oiled bowl until it doubles in size, about one to two hours.

                       

Cinnamon Filling

1. Knock the dough down and let rest for a few minutes. Meanwhile thoroughly mix together the room temperature butter with 1 cup of brown sugar and the cinnamon. Flour your work surface, the dough, your hands and a rolling pin. Roll out the dough into a long rectangle shape, about 18 x 12-inches. Evenly spread the cinnamon butter over the top of the dough leaving an inch or two uncovered along one long edge. This will help a seal form. Roll tightly into a long cigar shape from the covered long edge to the uncovered long edge. Brush the outside of the log with oil or melted butter.

                       

2. Slice the dough log into 12 or 16 sections. Turn each on its side and position evenly in an appropriately sized lightly oiled baking pan. Rest, uncovered, until the dough doubles in size again and the rolls swell into each other.

3. Meanwhile preheat your oven to 350ºF. When the dough is ready, bake for 30 to 35 minutes.

                       

Glaze

1. When the cinnamon rolls have cooled enough to handle stir together the glaze ingredients and drizzle all over them. Serve immediately!

 done by: Nisa kahar

 credit: http://www.foodnetwork.ca/recipe/cinnamon-rolls/10482/#JqUy98sQ5DmeomJc.99

 

El Salvador

Recipe: Salvadoran Pupusas con Curtido (Masa Cakes with Cabbage Slaw)

Salvadoran Pupusas con Curtido

Makes 8 pupusas

2 cups masa harina
Pinch of salt
1 1/3 cup warm water
1 cup grated cheese: quesillo, queso fresco, Monterey Jack, or mozzarella
Vegetable oil
Curtido (see below)
Combine masa harina, salt, and water in a mixing bowl. Knead to form a smooth, moist dough with a playdough-like consistency. If the mixture is too dry, add more water, one teaspoon at a time. If the mixture is too sticky, add more masa harina, one teaspoon at a time. Cover the bowl with a clean towel and let stand for 10 minutes.
With lightly oiled hands, form the dough into 8 balls about 2 inches in diameter. Using your thumb, make an indentation into one of the balls, forming a small cup. Fill the cup with 1 tablespoon of cheese and wrap the dough around the filling to seal it. Making sure that the filling does not leak, pat the dough back and forth between your hands to form a round disk about 1/4-inch thick. Repeat with the remaining balls.
Heat a lightly oiled skillet over medium-high. Cook the pupusas for 2-3 minutes on each side until golden brown.
Serve warm with curtido on the side.
Notes:
• To substitute fresh masa, use 2 pounds.
• The cheese filling may be combined or substituted with refried beans or cooked pork (called chicharrón in El Salvador, but not to be confused with fried pork rind). Loroco flower buds are also a traditional accompaniment to cheese; look for them in the frozen food section or preserved in jars at Central American markets.

Curtido

Makes about 4 cups

1/2 head cabbage, shredded
1 large carrot, grated
1/2 onion, thinly sliced
1/2 cup apple cider vinegar
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon brown sugar
1 teaspoon dried oregano (preferably Mexican)
1/2 to 1 teaspoon red pepper flakes
Combine the cabbage, carrot, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir.
Cover and refrigerate for at least 2 hours and preferably at least a day before serving.

done by: Nisa kahar

http://www.thekitchn.com/recipe-salvadoran-pupusas-con-curtidorecipes-from-the-kitchn-176284

Hungary

Hungarian Fried Bread

 

Meet a very popular Hungarian street food speciality, lángos. It's a deep fried flat bread made of a dough with flour, yeast, salt and water (a kind of bread dough). Lángos can be made with yoghurt, sour cream or milk instead of water, a dash of sugar along with salt and sometimes with flour and boiled mashed potatoes, which is called potato lángos. It is eaten fresh and warm, topped with sour cream and grated cheese, garlic or garlic butter, or doused with garlic water. Lángos can be cooked at home or bought at markets and street vendors around the country. The name comes from 'láng', the Hungarian word for flame.

The ingredients

 (makes about 10 lángos, depending on the size)

300 g all-purpose flour
7 g dried (instant) yeast
250 ml water
1/2 teaspoon salt
sunflower oil (for frying)
toppings: sour cream, grated cheese, garlic

The how-to

In a mug, dissolve the salt in the water. In a bowl, combine the sifted flour with the yeast. Add the salty water to it and stir thoroughly (if it's very sticky, add a little bit more flour). Work the dough with a wooden spoon or with your hands until the dough is smooth and no longer sticks to the bowl. Leave the dough in the bowl, cover with a clean cloth and let it rise for 30-40 minutes or until it has doubled in size.

Once it is rested, carefully tip out the dough onto a floured surface, stretch it out into a square and cut out about 10 cm (3,93 inch) round shapes with a big glass (a big cookie cutter also works). Stretch out each piece with your fingers into a round shape with the centre being thinner than the edges. Let the pieces rest for another 30 minutes on the floured surface.

In a saucepan, heat sunflower oil. Place the lángos into the hot oil, fry it on one side until golden brown then turn. Repeat with the remaining lángos dough.

Serve while it's hot. You can eat it simple or sprinkled with chopped garlic or doused with garlic water and topped with grated cheese and sour cream.

   

done by:Nisa kahar

http://visitbudapest.travel/articles/langos-recipe/

Brazil

Vatapa (Brazilian Shrimp and Fish Coconut Stew)

This is a popular Brazilian seafood stew made with shrimp, fish fillets, coconut milk, and dende oil.  

Ingredient 

• 1 cup dried shrimp
• 1/4 cup dende or olive oil, plus 1 tablespoon
• 2 Spanish onions, small dice
• 2 cloves garlic, chopped
• 1 fresh jalapeno, finely chopped
• 1 cup cashew nuts, finely chopped
• 1 cup blanched almonds, finely chopped
• 1 cup fish stock or clam juice
• 3 cups coconut milk
• 1 8-10 ounce sea bass fillet
• 1 pound medium-size shrimp, shelled and deveined
• 1/4 cup Chopped Cilantro

Directions

Step 1

Soak the dried shrimp in warm water, for 10 minutes. Drain the shrimp, puree them in food processor or blender, and set aside.

Step 2

Heat the 1/4 cup of dende oil or olive oil in an IMUSA sauté pan and sauté the onions, garlic, jalapeno, cashews, almonds, and pureed dried shrimp for 10 minutes. Add the fish stock and coconut milk and simmer for 5 minutes.

Step 3

Add the sea bass and poach it in the sauce for about 12 minutes until the fish is flaky. Add the raw shrimp and cilantro cook for another 4 minutes.

Step 4

Drizzle with the remaining 1 tablespoon dende oil and serve with white rice.

 

 

 

done by:rabiatuht

 

credit:http://thelatinkitchen.com/recipe/vatapa-brazilian-shrimp-and-fish-coconut-stew

Argentina

Choripan con Chimichurri

(Grilled Sausage Rolls with Spicy Garlic Parsley Sauce)

In Argentina, the street food of choice is the Choripan, a bread roll filled with a split grilled sausage, and slathered in the nation’s salsa of choice, a tangy parsley and garlic laced chimichurri.

Argentine steak

ingredients -

8 heat-and-serve sourdough dinner rolls 

2 tablespoons Olive Oil

4  ounces Thinly sliced onion

6  ounces sausage, such as andouille, Polish, Italian or bratwurst

12 ounces

(prepared Argentinian chimichurri sauce)

Directions -

Step 1

Preheat oven to 350F. Split the dinner rolls in half lengthwise with a serrated bread knife. Following the manufacturer’s directions, heat the rolls in the oven until they are nicely browned, about 10 minutes.

Step 2

While the bread is baking, heat the olive oil in a 10-inch skillet. Add the sliced onions, and sauté until very well caramelized, about 5 minutes.

Step 3

Meanwhile, slice the sausage in half lengthwise, then cut each half into 4 smaller pieces. Place the sausage cut side down into the hot skillet (with the onions), and brown alongside of the onions for 3 to 5 minutes. Remove the onions and sausage from the pan and set aside, keeping them warm.

Step 4

Remove the rolls from the oven. Separate the halves, and place them cut side down into the hot skillet, toasting them for 1 to 2 minutes, until the bread is toasty and brown. Fill with a piece of sausage, a pinch of grilled onions, and chimichurri sauce on the side.

 

 

done by:rabiatulht

Credit: http/www.Choripan-con-chimichurri-grilled-sausage-rolls-spicy-garlic-parsley-sauce.com/

Germany

Pretzel knodel (pretzel dumplings)

Total time: 1 hour, 10 minutes

2 tablespoons butter, plus more for sautéing

1 chopped onion

1/2 cup chopped parsley, plus extra for garnish

2 tablespoons chopped marjoram

1 tablespoon salt
1 pound baguettes or soft pretzels, cut or broken into ¼- to ½-inch cubes
2 cups whole milk
4 eggs, beaten
1/2 cup bread crumbs
1 clove garlic, chopped
Pinch of white pepper




1. In a large skillet, melt the butter over medium heat and sauté the onions until they are translucent.
2. Stir in the parsley and marjoram; cook briefly (until aromatic) and then set aside to let the mixture cool.
3. Place the cubed bread in a large bowl and season, if desired, with salt. (If you used salted pretzels, you may not need to season at all.) In a small saucepan, heat the milk almost to boiling and pour it over the cubed pretzels. Set aside to cool and go relax for 15 minutes.
4. When the bread-milk mixture is cool, mix in the onion-parsley mixture and the eggs. Add the bread crumbs, garlic and white pepper and mix well. If the mixture seems too soft to hold a shape, add more bread crumbs until it is thick enough. The mixture should be firm enough to form into dumplings that hold their shape.
5. Bring a large pot of salted water to a simmer. Dip your hands into cold water and make a test dumpling, about the size of a large golf ball. Lower it gently into the simmering water and cook. If it doesn't hold up, add more bread crumbs to the mixture. Once you've found the right consistency, shape the mixture into 20 dumplings.
6. Gently lower the dumplings into the simmering salted water and cook until they are puffed slightly and cooked through, about 7 minutes. When they are boiled and sexy, you can take it up to another level and brown them in a sauté pan with a tablespoon of butter and some extra chopped parsley. That's what I do.
Each serving: 215 calories; 9 grams protein; 28 grams carbohydrates; 2 grams fiber; 8 grams fat; 3 grams saturated fat; 96 mg. cholesterol; 4 grams sugar; 1,031 mg. sodium.

done by:Nisa kahar

credit: http://articles.latimes.com/2010/oct/28/food/la-fo-stefan-richter-rec2-20101028

philippines

Chicken Adobo

Ingredients

• Marinade:
• 1 cup white wine vinegar
• 1 cup soy sauce
• 1/2 cup light brown sugar
• 4 cloves garlic, crushed
• 3/4 teaspoon crushed red pepper flakes
• 2 dried bay leaves
• 12 chicken drumsticks
• 2 cups low-sodium chicken broth
• 3 tablespoons arrowroot
• 2 tablespoons fresh lime juice (from 2 large limes)
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped fresh parsley or cilantro

Directions

For the marinade: In a medium bowl, combine the vinegar, soy sauce, sugar, garlic, red pepper flakes, and bay leaves. Whisk until the sugar has dissolved.


Arrange the chicken in a single layer in a 9-by-13-by-2-inch glass baking dish. Pour the marinade over the chicken and refrigerate for 2 hours, turning the chicken over halfway through.


Place the chicken and marinade in a large, high-sided skillet or Dutch oven and add the chicken broth. Bring the liquid to a boil over medium-high heat. Reduce the heat to a simmer and cook for 45 to 50 minutes, turning the chicken every 20 minutes, until cooked through and a meat thermometer inserted into the thickest part of the meat registers 165 degrees F. Remove the chicken from the liquid and arrange on a serving platter. Discard the bay leaves and garlic cloves. Whisk the arrowroot and lime juice into the liquid and bring the mixture to a boil. Cook until the mixture thickens, about 2 minutes. Season with salt and pepper, to taste. Pour the sauce over the chicken or serve alongside as a dipping sauce. Sprinkle with chopped parsley or cilantro, if using, and garnish with lime wedges.


done by:rabiatulht

credit: http://www.foodnetwork.com/recipes/filipino-chicken-adobo-recipe.html

Turkey

Turkish pizza with spiced pomegranate beef & feta

 

Ingredients

• 500g pack bread mix
• 1 tsp olive oil, plus a little extra for the dough
• 2 medium onions, chopped
• 2 garlic cloves, chopped
• 250g extra-lean minced beef
• 2 tsp ground cumin
• 2 tsp ground cinnamon
• 1 tbsp red chilli flakes
• 5 tbsp tomato purée
• 6 tbsp pomegranate molasses
• 400g jar sweet pickled peppadews peppers, roughly chopped
• 50g feta cheese, crumbled
• 1 tbsp pine nuts

Method

1. Mix the dough following pack instructions (leave about 2 tbsp of the bread mix in the bag for dusting and rolling out later). Knead for 8-10 mins, then coat the dough in oil, place in a large bowl and cover. Leave to rise until doubled in size. The warmer your kitchen is, the faster it will rise, but generally it should take 1-2 hrs.
2. Heat oven to 240C/220C fan/gas 9 (or the highest setting). Sprinkle 2 baking trays with a little of the reserved flour and place in the oven to heat up.
3. Heat the olive oil in a large frying pan until hot. Add the onions and garlic, and cook for a few mins until softened. Add the beef and let it brown for about 5 mins, breaking up the mince as it cooks. Pour off any excess oil. Add the spices, chilli, 2 tbsp of the tomato purée, 5 tbsp of the pomegranate molasses and some seasoning. Cook for 1 min, then remove from the heat.
4. Divide the dough into 6 balls. Sprinkle the remaining flour over a work surface and roll out the dough, each to about 25cm across. Remove the trays from the oven and place 2 pizza bases on each (you’ll need to cook in batches). Spread the remaining tomato purée on each base. Top with the meat mixture, peppers, feta and pine nuts. Cook for 10 mins or until the bases are cooked through and golden brown around the edges. Drizzle over the remaining pomegranate molasses and serve.

done by :Nisa kahar

credit:http://www.bbcgoodfood.com/recipe/turkish-pizza-spiced-pomegranate-beef-feta

Spain

Spanish chicken pie

Ingredients

• 1kg potatoes, chopped
• 3 tsp paprika (use smoked paprika if you have it)
• 2 tsp olive oil
• 2 onions, sliced
• 2 garlic cloves, crushed
• 2 x 400g cans chopped tomatoes
• 300g cooked chicken, shredded
• 140g roasted peppers from a jar, sliced (we like Karyatis)
• handful Kalamata olives, halved

Method

1. Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 15-20 mins until tender. Drain, return to the pan, then mash with some seasoning and 2 tsp of the paprika.
2. Meanwhile, heat the oil in a large pan, then fry the onions and garlic for a few mins until softened. Stir in the remaining paprika for 1 min, add the tomatoes , then, bring to a simmer. Tip into a large ovenproof dish, then stir in the chicken, peppers, olives and some seasoning.
3. Spoon over the mash, then bake for 15 mins until the mash is golden on top and the sauce is bubbling.

 

done by:Nisa kahar

 

credit:http://www.bbcgoodfood.com/recipes/9974/spanish-chicken-pie