Recipes of the world

INGREDIENTS 1 lb beef brisket (or lamb, pork or chicken) 2 Tbsp olive oil 1 onion, peeled and cut vertically into quarters 1 tsp oregano 1 tsp ground cumin Salt, to taste Freshly ground black pepper, to taste 8 small red or white new potatoes 2 carrots, peeled and cut across into four pieces 1 red or green bell pepper, seeded and cut into quarters 1 stalk celery, chopped 4 2-inch chunks pumpkin meat 1 cup of rice 5-6 cup boiling water 2 ears corn, each cut into four rounds 1 cup peas or green beans 2 Tbsp chopped cilantro RECIPE PREPARATION Cut brisket into eight equal portions. Heat oil in a large pot, add meat and brown well. Add onion, oregano, cumin, salt, and pepper; stir, and continue cooking over medium heat for five minutes. Add potatoes, carrots, bell pepper, celery, pumpkin, and rice; add enough boiling water to cover the contents completely. Simmer for ten minutes, stirring occasionally. Add corn, peas or green beans and cook for an additional ...

INGREDIENTS 1 lb. skirt steak, thinly sliced into 1/4" strips kosher salt Freshly ground black pepper 3 tbsp. cornstarch 1 tsp. plus 1 tbsp. canola oil, divided 1 lb. green beans, trimmed 3 cloves garlic, minced 3" piece of ginger, peeled and grated 1/4 c. soy sauce 1 tbsp. rice wine vinegar 3 tbsp. sugar 2 green onions, chopped 1 tbsp. sesame seeds RECIPE PREPARATION Place beef in a large mixing bowl and pat dry with paper towels. Season with salt and pepper, toss with cornstarch until well coated and set aside. In a large skillet over medium-high heat, drizzle 1 teaspoon oil and cook green beans 1 minute. Add 2 tablespoons water and cover with a lid to steam, 1 minute more. Transfer green beans to a plate and discard any excess water. Return skillet to high heat and add remaining tablespoon oil. When the oil is almost smoking, add beef. Stir-fry until beef is almost cooked through, 2 to 3 minutes. Reduce to medium heat and add garlic, ginger, soy ...

INGREDIENTS FOR MARINADE 3 tbsp. cornstarch 1 tbsp. low-sodium soy sauce 1 tbsp. rice wine 1 lb. sirloin or flank steak, thinly sliced against the grain FOR SAUCE 1/2 c. low-sodium soy sauce 2 tbsp. rice wine 2 tbsp. chili garlic sauce 2 tsp. sesame oil 1 tbsp. minced ginger 3 cloves garlic, minced 1 tbsp. cornstarch Canola oil, for frying 2 large carrots, sliced into matchsticks 1 red bell pepper, sliced into matchsticks 6 dried chile peppers 2 green onions, thinly sliced, for garnish Sesame seeds, for garnish RECIPE PREPARATION In a medium bowl, stir together cornstarch, soy sauce, and rice wine. Add the steak and toss to coat. Let marinate for 15 minutes. Meanwhile, make the sauce: In a bowl, mix together the soy sauce, rice wine, chili sauce, sesame oil, ginger, and garlic. Set aside.  In a large skillet, add 1 tablespoon canola oil over medium-high heat. Cook the steak, in batches if needed, until golden brown and just about cooked through, abo...

INGREDIENTS FOR THE MARINADE 2/3 c. low-sodium soy sauce, divided Juice of 1/2 lime 3 tbsp. packed brown sugar, divided 2 tbsp. cornstarch, divided Kosher salt Freshly ground black pepper 1 lb. sirloin steak, sliced thinly against the grain 2 tbsp. vegetable oil 3 cloves garlic, minced 1/3 c. low-sodium beef (or chicken) broth 2 tsp. Sriracha (optional) 1 head broccoli, cut into florets Sesame seeds, for garnish Thinly sliced green onions, for garnish RECIPE PREPARATION In a medium bowl, whisk 1/3 cup soy sauce, lime juice, 1 tablespoon brown sugar, and 1 tablespoon cornstarch until combined. Add steak, season with salt and pepper, and toss until steak is coated. Marinate 20 minutes.  In a large skillet over medium-high heat, heat oil. Add steak in a single layer, working in batches if needed, and cook until seared, about 2 minutes per side. Remove steak and set aside.  Stir in garlic and cook until fragrant, about 1 minute. Stir in remaining 1 ta...

INGREDIENTS 1 cup (uncooked) quinoa, pre-rinsed 2 cups vegetable broth, low sodium 2 teaspoons olive oil 2 cloves garlic, minced 2/3 cup diced sun-dried tomatoes, packed in olive oil 1 teaspoon dried oregano 1/2 teaspoon black pepper 1/2 teaspoon crushed red pepper flakes Kosher or sea salt to taste 1 (14 ounce) can small artichoke hearts, drained and quartered RECIPE PREPARATION In a large saucepan add rinsed quinoa and vegetable broth, cover and bring to a boil. Reduce heat to simmer and cook 15 minutes or until liquid is absorbed. In the meantime, over medium heat add olive oil to a medium skillet, add sun-dried tomatoes and garlic and sauté one minute. Add oregano, black pepper, red pepper flakes, salt and artichokes and sauté one additional minute. Turn off heat and leave skillet on burner while the quinoa is cooking. When quinoa has absorbed the broth, add sun-dried tomatoes and artichoke mixture, toss to combine. Cover and allow to rest 5 minutes before...

INGREDIENTS ¼ cup plain flour fine sea salt and freshly ground black pepper 1.125 kg chuck steak or other stewing beef, cut into 5 cm cubes, patted dry 3 tbsp flavourless oil, such as canola or vegetable 6 slices thick-cut bacon, cut crosswise into 2.5 cm pieces 2 tbsp unsalted butter 4 medium brown onions, thinly sliced 4 garlic cloves (green germ removed), finely chopped 350 ml Belgian ale or similar 1½ cups no-salt-added beef broth 2½ tbsp brown sugar (light or dark) 2 tbsp apple cider vinegar 1 tbsp wholegrain mustard 1 tbsp tomato paste or concentrate ½ tsp ground allspice pinch ground cloves 4 sprigs thyme 3 bay leaves 2 cup cubed, roasted vegetables, or as much as you like (optional) ¼ cup chopped parsley, dill, chives, tarragon or mixed herbs, for serving RECIPE PREPARATION Put the flour in a mixing bowl, season generously with salt and pepper and drop in the beef; toss to coat. Pour 2 tablespoons of the oil into a 4- 5 litre capacity casserol...

INGREDIENTS 600 g beef shin, cut into large pieces about 6 cm long x 3 cm wide and 2 cm thick 750 ml(3 cups) thick coconut milk 1 tbsp vegetable oil ¾–1 tsp salt 3 tsp sugar 1 lemongrass stalk, bruised 3 kaffir lime leaves 1 turmeric leaf (see Note) steamed rice, to serve Spice paste 5 dried whole chillies, soaked in hot water for 30 minutes, or 1 tbsp dried chilli paste 5 candle nuts, lightly toasted 100 g fresh red chillies, stems discarded, coarsely chopped 1 tsp shrimp paste (belacan) 160 g red Asian shallots, peeled and sliced 1 tbsp ground coriander powder (optional RECIPE PREPARATION To make the spice paste, if using dried chillies, drain them from the hot water, then cut into small pieces. Place the candlenuts in a mortar and pestle and pound until semi-fine. Add the fresh chilli and pound until semi-fine, then add the dried chilli, pound for 3-4 minutes or until a paste forms. Add the shrimp paste and pound well, then add the shallot and coriander ...

INGREDIENTS 1 to 2 medium-size steaks 1 can good-quality coconut milk Optional: 1/2 eggplant (cut into bite-size chunks) 1 red bell pepper (cut into bite-size pieces) 1/3 cup fresh Thai basil (or sweet basil) 1/2 cup good-tasting chicken (or beef stock) For the Green Curry Paste- 1 stalk of fresh lemongrass (minced, or 3 tablespoons frozen prepared lemongrass) 1 to 3 green chilies (sliced) 1 shallot (sliced, or 1/4 cup diced purple onion) 4 to 5 cloves garlic 1 thumb-size piece galangal (or ginger, sliced) 1 cup fresh coriander/cilantro, (chopped, leaves & stems) 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon ground white pepper 3 tablespoon fish sauce 1 teaspoon shrimp paste (available by the jar at Asian food stores) 1 teaspoon brown sugar 1 tablespoon lime juice RECIPE PREPARATION Place all 'Green Curry Paste' ingredients together in a food processor, blender, chopper, or pestle & mortar. Add up to 1/4 can of t...