AROUND THE WORLD IN 80 DISHES Ed3 2021

it should be slightly soft but not mushy. If STEP 19 Add a layer of aubergine, followed serving platter over the top of the saucepan. ©ALAMY
the rice is chewy, it needs cooking longer. by a layer of any leftover onion. Holding both the saucepan and the platter,
quickly and carefully flip the pan, so it is
STEP 15 Once cooked, drain the rice and STEP 20 Add another layer of chicken and ‘upside down’ on the platter.
set aside. cauliflower. Then spoon the rest of the rice
over the top. STEP 24 Pat the bottom of the saucepan
STEP 16 Grease a large saucepan with a gently and then remove, so the dish keeps
little olive oil. STEP 21 Cover the saucepan and let it its shape.
simmer over a low heat for 35 minutes.
STEP 17 Thinly layer the bottom of the STEP 25 Garnish with pine nuts and
saucepan with a mixture of onion and rice. STEP 22 Meanwhile, roast the pine nuts in a pomegranate seeds.
dry frying pan and set aside.
STEP 18 Add a layer of chicken, followed by
a layer of cauliflower. Sprinkle rice into any STEP 23 Remove the saucepan from the
gaps and around the sides of the pan. heat and set the lid aside. Place a large

101

102

bDsevoraaritreekhipdieenltcauighecsseipec.drkoJoowfpucfbeesisttasiohcsssdakatcariinan.bpndnotnehfodaertgeo A DISH SO DELICIOUSLY ICONIC, THE WORLD
CONTINUES TO FIGHT OVER ITS ORIGINS

4 10 10 hrs 1 hr
mins

A chickpea and tahini-based dish, hummus is so widely the largest bowl of hummus – a Guinness World
adored that everyone from the Greeks to the Turks and the Record that Lebanon has enjoyed since 2010, thanks to a hefty
North Africans to the Arabs claim it as their own. While the 10,452 kg | 23,042 pound | 11.5 ton serving. While the dish’s true
debate over the origin of this humble staple is as ancient as the origins can be traced back through historic cookbooks to 13th-
Crusades, the ‘Hummus Wars’ continue to wage on. An absurd century Egypt, legend suggests it was first concocted by fearless
gastronomic battle has seen various countries compete to make
12th-century leader Saladin.

• 400 G | 14 OZ | 2 CUPS CHICKPEAS STEP 1 Rinse the chickpeas and leave in a STEP 5 Once ready, stir vigorously to loosen
(GARBANZO BEANS), DRIED bowl with twice the volume of cold water. the skins and skim away any that come off.
Add 1 tsp of bicarbonate of soda, stir and
• 1 TSP BICARBONATE OF SODA leave to soak overnight. STEP 6 Drain the chickpeas and reserve
• 5 HEAPED TBSP TAHINI, GOOD QUALITY some of the cooking water. Rinse thoroughly.
• 1 LEMON, JUICED STEP 2 Drain the chickpeas and rinse
• 1 CLOVE GARLIC, CRUSHED thoroughly under cold water. STEP 7 Set a few chickpeas aside for
• A PINCH SALT garnish. Place the rest in a food processor
• EXTRA VIRGIN OLIVE OIL, TO GARNISH STEP 3 Fill a large saucepan with cold and blitz for 1 minute. Add the tahini,
• PAPRIKA, TO TASTE water then add the chickpeas and 1/2 tsp lemon juice, garlic and salt, then blitz
of bicarbonate of soda. Place on a high again. Stop to scrape down the sides, and
heat and bring to the boil, then cover the continue blitzing until the mixture
saucepan and let simmer for about 1 hour. becomes creamy and smooth. If the
Check regularly and remove any white foam mixture is too thick, add 1 tbsp of
that forms on top of the water. the chickpea cooking water until the
consistency is correct.
STEP 4 To check if the chickpeas are
cooked, crush one between your fingers. If STEP 8 Serve in a bowl, drizzle with extra
it crushes easily and feels smooth, then the virgin olive oil, sprinkle with paprika and top
chickpeas are ready. with whole chickpeas

103

BAKLAWA ffroNerrfereuozemntese-erezofrieavhlvselnoienuwdfdrgreolb.elbmlate.ktfJtohhluraaesewwt a

INVENTED TO SATIATE AND DELIGHT SULTANS,
TODAY BAKLAWA TICKLES PALATES ACROSS THE MIDDLE EAST

25Approx 40 7 hrs
1pieces
mins hr

Developed in the imperial kitchens passed down for generations, baklawa For the syrup
of Istanbul’s Topkapi Palace, baklawa varies from country to country, and • 450 G | 16 OZ | 2 CUPS
(or baklava) is the most famous Middle even household to household. While
almonds, walnuts and pistachios are GRANULATED SUGAR
Eastern dessert. These bite-sized the most traditional filling options, all • 425 ML | 15 FL OZ | 1 CUPS WATER
morsels of filo pastry and ground are enveloped in paper-thin layers of • 4 TBSP HONEY
nuts, dripping with sweet syrup, are • 2 CARDAMOM PODS
a rich and decadent end to any meal, flaky filo, carefully crafted into different • 1 TBSP FRESH LEMON JUICE
or sweet accompaniment to steaming shapes, from the iconic diamonds and • 1 TSP ORANGE BLOSSOM WATER
cups of cardamom tea. With recipes
triangles to rolls and parcels. For the baklawa
STEP 1 First, prepare the syrup. In a • 500 G | 17 OZ | 4 CUPS PISTACHIO
saucepan, combine all of the ingredients. nuts in a bowl with the sugar, cardamom and
Place on a high heat, stirring frequently, and cinnamon. Set aside. NUTS, COARSELY GROUND
bring to the boil. • 60 G | 2 OZ | CUP
STEP 6 Trim the pastry sheets to fit a
STEP 2 Once boiling, turn to a medium heat baking tray (33 x 22 cm | 13 x 9 in) and place GRANULATED SUGAR
and simmer for 20 minutes. the sheets underneath a damp towel until • 2 TSP GROUND CARDAMOM
ready to use. • TSP CINNAMON
STEP 3 To check if the syrup is ready, place • 40 SHEETS FILO PASTRY
a drop on a flat plate. If the drop holds its STEP 7 Preheat the oven to 175°C (155°C • MELTED BUTTER, FOR GREASING
shape as the plate is tilted, then it’s ready. fan) | 350°F | gas 4. Grease a baking tray
with the melted butter. STEP 10 Spread another 1/3 of the filling
STEP 4 Remove from the heat and add the over the top sheet. Then layer and brush 8
orange blossom water. Mix well, then let it STEP 8 Line the pan with the first pastry more sheets with butter.
cool completely, about 4 hours. Remove the sheet, then brush gently with the melted
cardamom pods. butter. Repeat, layering and brushing until STEP 11 Spread the final 1/3 of the filling
you have 12 layers.
STEP 5 Now prepare the baklava. Coarsely
grind the pistachio nuts and set 1 tbsp aside STEP 9 Spread 1/3 of the filling over the top
for garnishing at the end. Mix the rest of the sheet. Then layer and brush 8 more sheets
with butter.

104

over the top sheet. Then layer and brush 12 STEP 14 With a sharp knife, cut into small to 150°C (130°C fan) | 300°F | gas 2 and
more sheets with butter. triangles, being careful to cut all the way continue to bake the baklava for another 30
down to the bottom of the pan. minutes, or until golden brown.
STEP 12 Gently press the layers down
and tuck in the pastry around the edges of STEP 15 Spray the surface lightly with water, STEP 17 Remove from the oven and pour
the pan. then bake in the preheated oven for the cooled syrup over the surface
30 minutes.
STEP 13 Brush the surface with the STEP 18 Let sit for at least 3 hours. Garnish
melted butter. STEP 16 Reduce the oven temperature with leftover ground pistachios.

105

HALEB l|owt1noiogtIthz-fhhgre|bere¼aralpipsilcmcnaeiutcarmpibitnciiic,gnexoo,tdrjuraan.rdassemtdnatoio3rntc0hehegr

ADORED BY EVERYONE WHO TRIES IT, THIS IRAQI DELICACY ENCASES
BUNDLES OF SPICED MEAT IN A PERFECTLY CRISPY RICE SHELL

20Approx 50 1 hr
1 hr 30 mins
pieces mins

STEP 1 Soak the rice in cold water for An iconic and traditional Iraqi dish, For the filling
around 30 minutes. these beautifully golden rice shells • 1 TBSP OLIVE OIL
house a spectacularly succulent, • 800 G | 28 OZ MINCED LAMB
STEP 2 In a large frying pan or skillet, heat • 2 WHITE ONIONS, FINELY CHOPPED
the olive oil over a medium heat and add spiced meaty mixture. While • 1 SMALL BUNCH PARSLEY,
the lamb. Stir occasionally and break up versions of kubba are found across
any large lumps with the back of a spoon. the Middle East, kubba haleb can FINELY CHOPPED
Once any moisture has evaporated, add the be traced back to the kitchens of • 2 TSP SALT
onions. Mix well and cook until onions begin medieval Baghdad. The moreish Iraqi • 2 TSP BLACK PEPPER
to soften. invention was named in homage to • TSP ALLSPICE
the Syrian city of Haleb, now known • TSP BAHARAT
STEP 3 Add the rest of the filling • TSP LIME POWDER (OPTIONAL)
ingredients and mix gently. Cook for about 5 as Aleppo, famous for inventing
minutes, until fragrant. Then set the mixture more than a dozen different types For the shell
aside to cool. of kubba. Though not technically • 450 G | 16 OZ | 2 CUPS JASMINE RICE
challenging to make, the recipe does • 250 ML | 9 FL OZ | 1 CUP WATER
STEP 4 Rinse the rice thoroughly and drain. require a certain amount of patience, • 3 TSP SALT
particularly when it comes to shaping • 1 TSP TURMERIC
STEP 5 In a saucepan, heat the water the rice shell, which, according to • SUNFLOWER OIL, FOR FRYING
over a medium-high heat and bring to experts, should be onion-skin thin.
the boil. dough in one hand, gently hollow it out with
STEP 9 Drain the rice and set aside to cool, the thumb of the other hand, until you get
STEP 6 Add the rice, salt and turmeric, about 30 minutes. an elongated oval. The rice shell should be
and mix well. Bring back to the boil. about 7-cm | 3-in long and 1/2-cm | 1/4-in thick.
STEP 10 Prepare a small bowl of water to
STEP 7 Reduce the heat to medium, moisten hands as needed and set aside.
and partially cover the pan. Let the
rice boil gently for about 12 minutes, STEP 11 Once the rice is cool, transfer
stirring occasionally. to a large mixing bowl and, with slightly
moistened hands, gently knead the mixture
STEP 8 Begin testing if the rice is cooked – until it’s well combined and dough-like, but
it should be slightly soft but unbroken. If the still textured.
rice is chewy, it needs cooking a little longer.
If the rice is mushy, it’s overcooked and STEP 12 Take a piece of dough the size of
needs to be remade. a small egg, and shape it into a rugby ball
or American football. Holding the ball of

1066

STEP 13 Fill the shell with the meat mixture
and gently close the opening. Use a little
more rice mixture if needed. Moisten fingers
whenever the dough begins to feel sticky.
STEP 14 Once sealed, gently roll between
the palms and reshape like a rugby ball
or American football, with two pointed
ends. Arrange on a large tray and let sit for
1 hour.
STEP 15 In a saucepan, heat 21/2 cm | 1 in of
vegetable oil to 170°C (335°F).
STEP 16 Using a greased spoon, gently
lower the kubba into the oil and fry for
about 7 minutes, turning once, until golden.
Depending on the size of the pan, cook 2-4
at a time.
STEP 17 Drain the fried kubba in a large
colander lined with kitchen paper, and let sit
for around 2 minutes before serving.

107

108 ©ALAMY

Faurlelasfrhtrgiefteoeorzbfealapsatrcthweohaertr.eladliFen,n-gosd,brgotos.aomiapnlveaewdekxtiethtrhea MEDAMES

THIS SIMPLE AND TASTY DISH IS QUICK TO PREPARE
FOR A PERFECT MEAL ANY TIME OF DAY

4 15
mins 10
mins

Quintessentially Egyptian, ful • 2 TINS FAVA BEANS • TSP GROUND CUMIN
medames is a simple dish of stewed • 4 CLOVES GARLIC, CRUSHED • TSP GROUND CORIANDER (CILANTRO)
fava beans, believed by some to be • 2 TOMATOES, CHOPPED • SALT AND PEPPER, TO TASTE
as ancient as the pharaohs. Although • 2 WHITE ONIONS, CHOPPED • 2 LEMONS, QUARTERED, TO SERVE
a breakfast staple, steaming bowls • 6 TBSP FRESH LEMON JUICE • PARSLEY, FOR GARNISH (OPTIONAL)
• 120 ML | 4 FL OZ | CUP OLIVE OIL
of ful are eaten at all times of the
day. Served up as a mezze in village STEP 1 Drain the beans and rinse. STEP 4 Add the garlic, tomatoes, onions,
restaurants, sold by Cairo’s street- lemon juice, olive oil, cumin and coriander,
STEP 2 Fill a saucepan with water and add and stir gently. 
vendors from colourful carts and the beans. Place on a medium heat for about
rustled up in every home, it’s wolfed 8 minutes, or until the beans are tender. STEP 5 Add salt and pepper, to taste.

down with freshly baked baladi
bread. In the Middle Ages, ful was
particularly popular in the areas
around Cairo’s Princess Baths. At
dusk, when the fires used to heat the
bathwater died down, huge cauldrons
of fava beans were simmered atop
the embers, ready to satiate the city’s
hungry population come daybreak.

STEP 3 Once the beans are tender, drain STEP 6 Serve in a bowl with lemon wedges,
and transfer to a bowl. and garnish with parsley, if desired.

1109

A SCRUMPTIOUS ON-THE-GO SNACK OF SUCCULENT mrvceaeFeonnaormndstreibmaostip-nnivfix,earntsgetuaweieroctafenhaep.frtooaitfarhnea
SPICED BEEF ENCASED IN CRISPY PASTRY

20 15
mins 30
rolls
mins

Mouth-watering parcels of succulent vary from aromatic meats to salty feta • 1 TBSP OLIVE OIL, PLUS MORE
spiced beef wrapped in crispy and wilted spinach. Borek also comes FOR BRUSHING
in a variety of shapes and sizes, such as
pastry, borek hails from Anatolia, in squares, rolled ‘cigars’ and triangles. For • 2 MEDIUM WHITE ONIONS, FINELY DICED
modern-day Turkey – but love for those nervous about working with filo • 450 G | 16 OZ LEAN MINCED BEEF
this baked snack quickly spread pastry, the secret is to keep the paper- • TBSP TOMATO PASTE
throughout the Ottoman Empire. thin sheets moist underneath a damp • 1 TSP ALLSPICE
Today, versions of borek can be found towel, in order to prevent them from • TSP CUMIN
everywhere from the Balkans in the • TSP CHILLI POWDER
west, to Iran in the east, with fillings that tearing as you work. • 1 BUNCH FLAT LEAF PARSLEY,

STEP 1 Preheat the oven to 190°C (170°C the towel and lay it onto a clean, dry FINELY CHOPPED
fan) | 375°F | gas 5. In a frying pan, heat 1 surface. Brush half the sheet with oil • 20 SHEETS FILO PASTRY
tbsp of oil over a medium heat. Add the and fold it in half. Then, brush half of
diced onions and cook for about 5 minutes, the folded sheet with oil and fold in
until soft. half again.

STEP 2 Add the beef and cook for 10 STEP 7 Put 2 tbsp of filling along one of the
minutes, or until the meat starts to brown. narrow ends, leaving a 21/2-cm | 1-in border
Stir occasionally and break up large lumps around the edge of the sheet.
with a spoon.
STEP 8 Brush the rest of the sheet lightly
STEP 3 Add the tomato paste, allspice, with oil, and fold it in half again.
cumin and chilli powder. Cook for 2 minutes,
mixing regularly. STEP 9 Fold the border inwards around the
filling, and then roll the rest of the piece all
STEP 4 Remove from the heat and let cool. the way down.
Once cool, add the parsley and mix.
STEP 10 Arrange rolls on a greased baking
STEP 5 Place the pastry sheets under a tray, with the seam facing down. Brush
moist towel. lightly with oil and bake in the preheated
oven for about 15-20 minutes, or until golden
STEP 6 Remove one sheet from under brown and crisp. Serve while hot.

110

111 ©ALAMY

©ALAMY

112

Tahnpisdersvfcieemhwcgaptietnltfheoagorreruiesvatcenniagpesnaeeanydilsesikde. , BIL ZEIT

A SUPERFOOD STEW THAT TRANSFORMS OKRA
FROM KITCHEN PARIAH TO LEADING LADY

4 10
mins 35
mins

• 4 TBSP OLIVE OIL, GOOD QUALITY • 2 LEMONS, JUICED Okra, a summer vegetable
• 1 LARGE WHITE ONION, CHOPPED • 1 TBSP TOMATO PASTE known affectionately as a ‘lady’s
• 6 CLOVES GARLIC, CRUSHED • 4 TOMATOES, CHOPPED finger’, has been cultivated across
• 500 G | 18 OZ FROZEN BABY OKRA • 1 TBSP GROUND CORIANDER (CILANTRO) Africa and the Middle East for
• 240 ML | 8 FL OZ | 1 CUP • SALT AND PEPPER, TO TASTE centuries. Part of the mallow family,
today frozen okra is readily available,
WARM WATER but before the advent of freezers,
this superfood was threaded onto
STEP 1 In a saucepan, heat the oil over a STEP 4 Once the sauce begins to boil, string like a necklace, and dried
high heat. Once hot, add the onions and reduce the heat and let simmer for around beneath the summer sun to preserve
garlic, and cook until golden brown. 20 minutes. it for the winter months. Popular
across Palestine and Lebanon,
bamieh bil zeit – which translates
to ‘okra in olive oil’ – is a tangy stew
made with tomatoes, garlic and
lashings of oil. Despite okra’s bad
reputation for producing slime
when it’s cooked, there are methods

to eliminate the unwelcome
substance, most importantly by not
overcooking it. Adding fresh lemon

juice can also help.

STEP 2 Add the okra and cook for STEP 5 Add salt and pepper, to taste.
10 minutes. STEP 6 Serve with flatbread or white rice.

STEP 3 In a heatproof bowl, mix the hot
water, lemon juice and tomato paste. Add
the mixture to the saucepan, along with the
chopped tomatoes and coriander. Stir gently
and then cover with a lid.

113

TFRROAMDISTLIUONRPSATBHLAETNAOROEDBLEEHSITNODASROOMMEAOTFICTHCEUWRROIRELSD,’ESXMPLOOSRTEFTRHAEGHRIASNTOTRFYOAONDSD

s the largest populated continent ramen is, in fact, so key to modern
on the planet, Asia is home Japanese cuisine, that its quick-cooking
to innumerable cuisines, each counterpart – instant ramen – was voted
differing from the next in their Japan’s most important invention in the
recipes. You can expect the minimalist, 20th century (over CDs, lithium batteries,
dainty meals of Japan alongside the DSLR cameras, laptops and more!).
delectable fiery spices of India here,
and yet they all share one common Many communities in Asia use
characteristic: fresh ingredients in chopsticks to pick up food at the table,
perfect equilibrium. and this ranges from the delicate morsels
For many of these countries, food is found in traditional Japanese cuisine, the
an intrinsic part of the family home, and Korean small plates that complement the
is seen as a communal meal, to be main course, or the spread of a family’s
shared with loved ones and as many Chinese dim sum feast.
generations as can gather under one roof.
Each plate is nutritious; not overindulging ASIAN CUISINE TRULY
on any singular element, but creating a
heavenly harmony. HAS SOMETHING
Many of the most popular dishes in
Asia share very similar ingredients, thanks FOR EVERYONE
to the numerous waves of Chinese
immigrants leaving their original country East Asian dishes such as these tend
to settle in other lands over the course to focus on the tantalising umami (or
of several millennia. One of the most savouriness) of fermented foods like soy
common, rice, is so important that it’s sauce, miso and kimchi to enhance the
synonymous with the word for ‘meal’ in delicate flavours of the meat and fish
an assortment of languages across the that is in abundance in their regions.
continent including Chinese, Japanese Its location on the edge of the Pacific
and Thai. Ocean, for example, places Japan in a
Noodles, on the other hand, can be unique position to take advantage of the
seen in various forms depending on the bounties of fresh seafood hauled straight
country. They are stir-fried in the dense out of the seas surrounding the island.
food markets of Singapore, Thailand and
China in roaring red-hot woks, or ladled South and southeast Asian plates,
carefully into big warming bowls of rich however, tend to have more of a kick.
broth in Japan and Vietnam. Japan’s Spices like turmeric, cumin and chilli all
feature in Indian food, though beef is

114

rare as cows are considered sacred in
Hinduism. Their southeast Asian cousins
prefer seasonings including chillies,
lemongrass, lime, fish sauce and coriander
(cilantro) to create a tangy dish with a
spicy, citrus edge. Coconut milk is also
more readily available here, which is a
core ingredient of Thai curries, sticky rice
and some desserts in this tropical region.

No matter the flavour, Asian cuisine
truly has something for everyone. Read
on to savour every last spoon of the rich
Goan fish curries of India, the sweet
purple decadence of an ube halaya from
the Philippines, or the stunning rainbow
bibimbap of South Korea.

ASIA IS THE PERFECT CONTINENT FOR DID YOU KNOW THAT THE WORD ‘KETCHUP’
THE TRAVELLING TASTEBUDS! ORIGINATES FROM A CHINESE HOKKIEN WORD
‘KÊ-CHIAP’? IT MEANT THE BRINE OF PICKLED
While each country in Asia has its own FISH, WHICH IS ONE OF THE EARLIEST FORMS
national dish, you’ll still discover a
OF THE SAUCE AS WE KNOW IT TODAY!
smorgasbord of varieties within each
region. Take pho, for example, which PAD THAI GOAN FISH CURRY
includes fresh coriander (cilantro),
page 116 page 128
diced spring (green) onion, garlic,
chilli sauce and quay (or Chinese - -
fried breadsticks) when eaten in north DHAL BHAT MEE GORENG
Vietnam. Order it in the south, however,
and the accompaniments are more page 118 page 130
likely to be lime, beansprouts, sriracha
- -
or hoi sin sauce and Thai basil. BIBIMBAP DIM SUM
Speaking of Thailand, if you’re ordering
rice in the north of the country, you can page 120 page 132

expect a sticky glutinous rice to pair - -
with a kaeng par (‘jungle curry’). Head THAI GREEN CURRY PHO
to the south though, and you’ll enjoy a
bowl of fragrant jasmine rice instead. page 122 page 134
The third largest country in the world
- -
by area, and with 56 ethnic groups, RAMEN MASALA DOSA
China’s regional varieties range from
the tongue-numbing peppercorns, red page 124 page 136
chillies and pungent aromas of Sichuan,
to the salty, tender marinated meats - -
of Shandong. Called the ‘eight great UBE HALAYA BUBBLE TEA
traditions of China’, each cuisine has
characteristics based on geography, page 126 page 138

climate, resources and history.
Similarly in India, you can be treated
to the intense spices of Goan seafood
dishes or satisfying spiceless flavours of
Assamese exotic vegetables and fruits.

With so many different styles of
cooking and recipes inside every region,

no matter where you travel to, Asian
cuisine is pure heaven for the foodies
out there with a hint of wanderlust in
them. Be sure to experience as much as

you can in the time you have.

115

THAI doinewnpvg’ooetrTskregshydistoetbhoihmelkeyeinmenuostygussofhiaacctsyhlssaot.tenoqs.Keunsgetiotreciooarpkd-tblhyflyreeoysausr

CHARACTERISED BY ITS VIBRANT FLAVOURS AND COLOURS,
THESE STIR-FRIED NOODLES SATISFY EVERY TASTE BUD

2 20
mins 10
mins

• 250 G | 8 OZ FLAT RICE NOODLES • 8 PRAWNS, SHELLED AND DE-VEINED A good pad thai is synonymous
• 2 TBSP PALM SUGAR (OR BROWN SUGAR) • 1 TBSP DRIED SHRIMP with the bustling, bright markets
• 2 TBSP DARK SOY SAUCE • 100 G | 3 OZ | FIRM TOFU, CUBED of Thailand. So it’s no surprise that
• 2 TBSP FISH SAUCE • 50 G | 1 OZ | CUP ROASTED PEANUTS, these stir-fried noodles are also the
• 3 TBSP TAMARIND PASTE embodiment of Thai cuisine. They’re
• 3 TBSP VEGETABLE OIL ROUGHLY CHOPPED light with just a hint of spice, an
• 2 EGGS, BEATEN • 2 HANDFULS BEANSPROUTS underlying layer of savoury sauce
• 2 CLOVES GARLIC, CHOPPED • 2 FRESH CHILLIES, CHOPPED covering every component, just
• 2 SPRING (GREEN) ONIONS, CHOPPED • 1 LIME, CUT INTO 4 WEDGES enough sweetness and a tingle of
• A FEW SPRIGS FRESH CORIANDER sour on top of the noodles. Cooked
in a good wok and ready in minutes,
this medley of egg, tofu, shrimps,
chopped peanuts, tamarind and
fish sauce is best topped with
the squeezed juice from fresh
lime wedges to accentuate the

mouthwatering fragrance.

STEP 1 Cook the noodles according to the STEP 4 Add the garlic and spring STEP 7 Add the dried shrimp and tofu,
packet’s instructions. onions, and stir-fry for 1 minute or and stir-fry gently, making sure the tofu
until golden. doesn’t break apart, until everything is
STEP 2 In a saucepan, combine the sugar, cooked through.
soy sauce, fish sauce and tamarind paste. STEP 5 Add the prawns and stir-fry for
Mix gently on a medium heat until the a further 2-3 minutes. STEP 8 Divide the noodles between
sugar dissolves. 2 plates and top with peanuts,
STEP 6 Add the noodles and the sauce beansprouts and chillies.
STEP 3 With a wok on a medium-high heat, mixture, cooking for 1 minute and stirring
add the oil and then quickly scramble the regularly to ensure the sauce covers STEP 9 Garnish each dish with a couple of
beaten eggs. everything evenly. lime wedges and the coriander sprigs.

116

117

118 ©SHUTTERSTOCK

autvhtehFigseoenrdpttaeaiiclbcniklcydeelioehovcusueau,rnslrtNtorbdmhyheicas,opaohlramatien,.wlpesdieslteesrhtovemea e BHAT

TRY ‘DHAL BHAT POWER FOR 24 HOURS’, AS THE
POPULAR NEPALESE SAYING GOES

When you live in the middle of the 4 15
Himalayas, you’ll need a hearty, mins 30
simple and cheap meal to keep mins
you warm. That’s where dhal bhat
For the dhal • 500 ML | 17 FL OZ | 2 CUPS WATER
(roughly translated from Nepali as • TSP TAMARIND PASTE (OPTIONAL)
‘lentils’ and ‘starch’) comes in. Served • 250 G | 9 OZ | 1 CUPS RED LENTILS, • SALT, TO TASTE
piping hot from the cooking pot, this RINSED UNDER COLD WATER
For the rice
soupy curry is the most common • 1 SMALL RED ONION, FINELY CHOPPED • 300 G | 10 OZ | 1 CUPS BASMATI
meal to be found in the country, and • 2 TBSP GHEE, SALTED BUTTER OR
is popular with locals and trekkers RICE, RINSED UNDER COLD WATER
VEGETABLE OIL • 600 ML | 21 FL OZ | 2 CUPS WATER
alike. Every household’s recipe is • 2 TBSP GARLIC AND GINGER PASTE • A PINCH SALT
different, but the staple ingredients • 1 TSP TOMATO PURÉE
are always the same: white basmati • 1 TSP CORIANDER (CILANTRO) POWDER To garnish
• 1 TSP GARAM MASALA • 4 TBSP NATURAL YOGHURT
rice, red lentils, turmeric, garam • TSP CHILLI POWDER • CHOPPED CORIANDER (CILANTRO) LEAVES
masala and cumin. Served on • TSP TURMERIC
a thali with a variety of other • TSP CUMIN

accompaniments, it’s the perfect STEP 4 Add the dry spices to the onion STEP 6 Place portions of the cooked
introduction to Nepalese cooking. mixture and stir until aromatic. Add the basmati rice into small bowls and
lentils to the pot and mix properly. squash it down a little, before turning
STEP 1 Soak the lentils for 10-15 minutes. it upside down onto a plate. After a
STEP 5 Add the water, tamarind paste (if few minutes, gently remove the
STEP 2 While the lentils are soaking, put the using) and some salt to taste, cover and bowls from the rice so that it holds
rice, water and salt into a saucepan. Cover bring to the boil. Turn down the heat and its shape.
with a tight-fitting lid and bring to the boil. simmer for about 15 minutes, until the
As soon as it is boiling, reduce the heat to a lentils are tender. If it’s looking a bit dry, add STEP 7 Pour the dhal on top of the
simmer and cook for 10 minutes. Once this more water. If you want to add more salt or rice, and garnish with natural yoghurt
time elapses, turn the heat off and leave seasoning, taste it first, then go ahead. and coriander leaves.
the saucepan as it is. Don’t be tempted to
remove the lid at any point. This steaming
will make your rice sticky and easy to shape
later on.

STEP 3 Fry the onion in a pot with some
ghee/oil/butter until cooked through and
translucent. With a little more ghee/oil/
butter, add the garlic and ginger paste,
followed by the tomato purée. Mix together
and fry for a few seconds.

119

sFrlsgiiokgcoriehllad,ltetledyhctnoretu,ulonscnsaorptdtac.oehbcprkiicebilotveiomediknabtaahpe,

AS A SYMPHONY OF COLOURS, A BIBIMBAP MIGHT JUST BE THE
MOST APPETISING YET HEALTHY COMFORT FOOD YOU’LL EVER TRY!

4 25
mins 30
mins

This Korean rice dish is a comforting topping possibilities: carrots, • 240 G | 8 OZ | 1 CUP JASMINE RICE
rainbow bowl of mixed vegetables cucumbers, shiitake mushrooms, • 200 G | 7 OZ SIRLOIN BEEF STEAK
and rice, sometimes topped with an beansprouts, kimchi, peppers, spinach, • 1 TBSP LIGHT SOY SAUCE
egg or beef. One popular variant, the gochujang (red pepper paste) and • 2 TBSP SESAME OIL
dolsot (hot stone) bibimbap, is perfect more, the availability of which would • 2 TBSP GRANULATED SUGAR
for winter; it’s presented in a hot stone reflect the leftovers in a family’s fridge • 2 CLOVES GARLIC, MINCED
pot that crackles the rice as you eat, as well as the rich agricultural history • 1 TSP SALT
and is topped with raw egg and beef of Korea. Each ingredient offsets or • 200 G | 7 OZ BEANSPROUTS
that cooks as you mix the ingredients balances another, creating an altogether • 100 G | 3 OZ SPINACH
together. There are infinite bibimbap • TSP PEPPER
harmonising dish. • 3 TBSP GOCHUJANG
• 1 TBSP WATER
STEP 1 Wash the rice and drain. Cook in a seeds, the remaining sesame oil and • 1 TBSP SESAME SEEDS, TOASTED
saucepan using 475 ml | 161/2 fl oz | 2 cups of sugar, and vinegar together for the • 2 TBSP RICE VINEGAR
water until the water has evaporated. bibimbap sauce. • 2-3 TBSP VEGETABLE OIL
• 4 EGGS
STEP 2 Cut the beef into very thin strips, STEP 6 Cook the beef strips in 1-2 tbsp • 1 CUCUMBER, JULIENNED
about 1/2-1 cm | 1/4-1/2 in each. Mix the soy of vegetable oil in a high-heat pan for • 1 CARROT, JULIENNED
sauce, 1 tbsp of sesame oil, 1 tbsp of sugar 2-3 minutes. • 8 TBSP KIMCHI (OPTIONAL)
and the minced garlic together. Marinate the
beef in the mixture for 20 minutes. STEP 7 Fry each egg separately in the
remaining vegetable oil.
STEP 3 Boil a separate pot of water, add
half of the salt and put in the beansprouts. STEP 8 Once everything is cooked, spoon
Cook for 20 minutes. the rice evenly into 4 bowls. Top with each
vegetable in neat sections, then add the
STEP 4 Blanch the spinach, seasoning well meat. Top with an egg in the middle.
with the remaining salt and the pepper.
STEP 9 Serve with the bibimbap sauce
STEP 5 Mix the gochujang, water, sesame and kimchi.

120

121

122

(eptgYhugoverpuepaTlralcvhsenaaiaoontiinsnla)aseiubufssolbnbiersfe’tttsrtiothegtaauyiennsotTeideulhsay.arid GREEN CURRY

THIS CREAMY, MILD CURRY FROM THAILAND
IS AN AROMATIC SENSATION

2 20
mins 40
mins

• 4 TBSP THAI GREEN CURRY PASTE With its distinct green colour, you dish in north or north-eastern Thailand
• 1 STALK LEMONGRASS won’t be able to resist this tangy, warm and you’ll be able to devour it with a
• 400 ML | 14 FL OZ | 1 CUP tempting sticky rice, but try it in south or
bowl of Thai goodness. Made with central Thailand and jasmine rice will be
COCONUT MILK fresh green curry paste, coconut milk more common. Either way, this heavenly
• 2 CHICKEN BREASTS, CUBED
• 1 TBSP FISH SAUCE and fish sauce, each green curry is curry has become a staple in Thai
• 1 TBSP PALM SUGAR different to the next thanks to the restaurants and street-food stalls across
• 100 G | 3 OZ | 1 CUP CHOPPED THAI many curry paste recipes available. The
type of rice complementing the curry the country thanks to its vivid colours
AUBERGINES (EGGPLANTS) depends on the region too; order the and strong aroma.
• 6 FRESH KAFFIR LIME LEAVES, SHREDDED
• A HANDFUL THAI BASIL LEAVES STEP 1 Heat the green curry paste in a pan, STEP 4 Simmer on a low heat until the
• 2 CHILLIES, CHOPPED and cook on a high heat with lemongrass. chicken is completely cooked, then stir in
• STICKY OR JASMINE RICE, TO SERVE the Thai basil and chillies.
STEP 2 Add the coconut milk. Once it
comes to boil and starts to split, reduce the STEP 5 Serve immediately with sticky rice
heat and add the cubed chicken, fish sauce or jasmine rice.
and sugar.

STEP 3 Once the chicken starts to cook,
add in the aubergines and shredded kaffir
lime leaves.

123

THIS SLURPABLE NOODLE DISH IS FAMOUS FOR ITS TENDER tPhuettThettmiiahamnasengisiekenec’trssethpatntueeooitmprnrptfsehmeei.caeneatlisakecaosegenfsgtsbdostaohatnehrme.as
HAND-SLICED PORK AND RICH, SALTY BROTH

2 2 hrs 30
30 mins

mins

• 4 TBSP MIRIN • 2 CLOVES GARLIC Served in endless bowls of steaming,
• 150 ML | 5 FL OZ | CUP SAKE • 1 SHALLOT, CHOPPED salty umami broth, ramen is by far
• 2 TBSP GRANULATED SUGAR • 1 L | 35 FL OZ | 4 CUPS one of the most popular Japanese
• 4 TBSP SOY SAUCE foods both in the country and
• 250 G | 9 OZ PORK BELLY CHICKEN STOCK worldwide. There is no single type
• 2 EGGS • 4 HEAPED TBSP WHITE SHIRO MISO of ramen, as the noodle shape and
• ICE BATH • 160 G | 5 OZ | DRIED RAMEN NOODLES size will depend on the region they
• 2 TBSP SESAME OIL • 4 PIECES NORI
• 1 ONION, CHOPPED • 4 SPRING (GREEN) ONIONS, CHOPPED originate from, and interestingly so do
• 1 TBSP SESAME SEEDS, TO GARNISH the flavour profiles too! You could try
the rich, thick, milky-white tonkotsu

pork bone broths originating from
Kyushu Island, or shoyu (meaning soy)
ramen with its delightful clear, brown
chicken or vegetable-based stock, for

example. Fatty slices of pork belly,
crisp seaweed, crunchy bamboo
shoots, a boiled egg, spring onions
and aromatic oil are just some of the
tantalising toppings carefully added

to each ramen bowl.

STEP 1 Preheat the oven to 180°C (160°C STEP 6 Meanwhile, heat up a saucepan STEP 10 Remove the eggs from the ice
fan) | 350°F | gas 4. of water and boil the eggs for about 51/2 bath and carefully remove the shells. Cut in
minutes. Remove and immediately place in half, making sure the yolk doesn’t spill, and
STEP 2 Combine the mirin, sake, sugar and an ice bath. set aside.
soy sauce together.
STEP 7 Heat up the sesame oil in a STEP 11 Cook the ramen noodles according
STEP 3 Put the pork belly into an oven pan. Fry the onion, garlic and shallot to the packet instructions in unsalted water.
dish and pour over the soy sauce until golden.
mixture. Make sure the pork belly is STEP 12 Drain the noodles and divide them
completely covered. STEP 8 Add the chicken stock and miso, in half between two big bowls.
and cook on a low heat until the miso
STEP 4 Cover with tin foil and cook for 2 dissolves. Simmer for 15 minutes. STEP 13 Carefully ladle the miso stock
hours, turning over occasionally. into the bowls and assemble the pork belly
STEP 9 Slice the pork belly into 71/2-cm | slices, egg halves, nori and spring onions on
STEP 5 Rest the pork belly. 3-in thick pieces. top. Garnish with sesame seeds.

124

125 ©ALAMY

126

mImneiislvlkCteke,hn,ayoeddvopveiuaofgaffpcaencoarndorneanancutdlhtetseaefdenlrnamwnsgveaheoidltuokiiltvresoefo.rsr. HALAYA

THIS BRIGHTLY COLOURED PURPLE JAM IS ALL OVER INSTAGRAM,
AND CAN BE SEEN GRACING A VARIETY OF FILIPINO DESSERTS

6 10
mins 50
mins

You might be forgiven for thinking • 500 G | 17 OZ | 2 CUPS PURPLE STEP 1 Boil the chopped purple sweet
this vibrant violet colour can only SWEET POTATOES, PEELED AND CHOPPED potatoes for 30 minutes.
be achieved by using artificial food
colouring, but ube halaya is actually • 4 TBSP UNSALTED BUTTER STEP 2 Mash or grate the cooked potatoes,
all natural – it’s made using a very then set aside.
• 150 ML | 5 FL OZ | CUP
special purple variety of sweet COCONUT MILK STEP 3 Melt the butter over a medium heat
potato. The exotic jam is a fusion in a saucepan, then add the mashed/grated
of Spanish and Filipino cuisine; the • 200 ML | 7 FL OZ | 1 CUP purple sweet potato, and stir to combine.
word ‘halaya’ comes from the Spanish CONDENSED MILK
‘jalea’, meaning jam. The ingredients, STEP 4 Add the coconut milk, condensed
too, reflect its mixed heritage – • 2 TBSP BROWN SUGAR milk and brown sugar. Stir until the sugar
dairy was not historically a common is completely dissolved and everything is
• 2 TBSP COCONUT FLAKES (OPTIONAL) thoroughly combined.
component of Filipino cuisine,
brought into the country by Spanish STEP 5 Turn the temperature down to a
medium-low heat, and cook for 20 minutes,
occupiers. The main ingredient, stirring frequently.
purple sweet potato or yam, can
be purchased from your local Asian STEP 6 You should have boiled away much
store, or even some supermarkets. of the excess liquid by now, so the ube
halaya will be very thick and should cling to
the back of the spoon. If it’s not quite there,
keep cooking and stirring, checking the
texture every few minutes.

STEP 7 Spoon the ube halaya into a serving
bowl and let it cool down. Alternatively, put
it in some sterilised glass jars so you can
keep it for longer.

STEP 8 Once the ube halaya reaches room
temperature, sprinkle some coconut flakes
over it if you wish, and serve.

127

FISH CURRY spFw(oowaFratiuaoptabrthnoteahetreosegfvxa)leitfasngoritksareeehestdecsa,fvr.cocreuioronanucvnocprenhgago,uenepttttetotaieepobrsn.l,e, s

SPICY AND COCONUTTY, WITH A DASH OF SOURNESS,
THIS CURRY IS A TRUE FEAST FOR ALL THE SENSES

4 30
mins 30
mins

Sitting on India’s western coast comes a dish synonymous sourness, the impact of centuries of Portuguese colonisation.
with the country’s smallest state. The Goan fish curry brings This recipe uses tamarind native to India rather than vinegar,
together the spices that Indian curries are beloved for, along which the Portuguese would have used. Use a firm white fish so
with ingredients local to the area: fish and coconuts. These the flavour penetrates the flesh rather than competes with it.
two staples of south Indian cuisine are blended with a dash of Simple to make, it is warm, comforting and layered with flavour.

• 2 TBSP SUNFLOWER OR VEGETABLE OIL STEP 1 Fry the onions in oil over a medium STEP 4 Add the fish and cook until soft,
• 1 SMALL ONION, BLITZED IN heat until soft. around 7 minutes.

A FOOD PROCESSOR STEP 2 Fry all the spices and garlic until STEP 5 Add the tamarind, to taste, and
• 1 TSP CHILLI POWDER fragrant – you may need to add some water season if required.
• 1 TSP GROUND CUMIN to stop it burning.
• 2 TSP GROUND CORIANDER (CILANTRO) STEP 6 Garnish with fresh green chillies
• 3 CLOVES GARLIC, CRUSHED STEP 3 Stir in the tomatoes and simmer for and serve alongside some basmati rice and/
• 2 MEDIUM TOMATOES, BLITZED IN 10 minutes, then season with salt. Add about or a naan.
2/3 of the coconut milk (more if you want
A FOOD PROCESSOR more sauce) and simmer for a few minutes.
• SALT, TO TASTE
• 1 TIN COCONUT MILK
• 4 FIRM WHITE FISH FILLETS
• 1 TBSP TAMARIND PASTE (OR TO TASTE)
• A HANDFUL FRESH GREEN CHILLIES
• COOKED BASMATI RICE AND/OR

NAAN, TO SERVE

128

129 ©ALAMY

130

tFhoekereilcsnafhedlraitecefoeokrfontesmodonayset,fiwaobpvrteaer,ea,opoftsnreouaoiuvcnntethhd.ge/aarsn GORENG

FOR A SPICY ALTERNATIVE TO YOUR USUAL
STIR-FRY, TRY OUT THIS MALAY STAPLE

From street food to fancy 6-8 20 40
restaurants, mee goreng can be
found all over the Malay Peninsula mins
and Indonesian islands. Many locals
eat their mee goreng as a quick lunch mins
on the go, but it can also be eaten
for breakfast, dinner or even a • 4 NEW POTATOES, CHOPPED INTO CHUNKS • 3 TBSP DARK SOY SAUCE
mid-afternoon snack. Even better, the • 500 G | 17 OZ EGG NOODLES • 1 TBSP CURRY POWDER (OPTIONAL)
dish is really flexible, so no mee • 4 TBSP SUNFLOWER OR VEGETABLE OIL • 1 TSP LIME JUICE (OPTIONAL)
goreng is ever the same. Common • 2 SPRING (GREEN) ONIONS, DICED • 1 GREEN CHILLI, CHOPPED FINELY
ingredients include meat, seafood, • 1 CLOVE GARLIC, MINCED • 100 G | 3 OZ BOK CHOI, SHREDDED
cabbage, bok choi, shallots, chilli • 250 G | 9 OZ CHICKEN BREAST, • 1 TBSP SHALLOTS, FRIED
and egg – but different regions add • 2 LARGE EGGS, BEATEN
different twists, so make sure you OR BEEF, DICED • 1 RED CHILLI, SLICED, TO GARNISH
sample it wherever you may go in • 300 G | 10 OZ | 1 CUP FIRM TOFU, • A HANDFUL CORIANDER (CILANTRO)

Southeast Asia! PRESSED AND DICED LEAVES, TO GARNISH
• 100 G | 3 OZ PRAWNS, PREPARED • LIME ZEST, TO GARNISH
STEP 1 Boil the new potatoes for 10 • 2 TOMATOES, CHOPPED
minutes. Drain and set aside. While they are • 4 TBSP TOMATO KETCHUP
boiling, you can also cook the egg noodles if • 4 TBSP CHILLI SAUCE
they require cooking (check the packet
for instructions).

STEP 2 In a large wok over a medium-high
heat, with a bit of oil, sauté the spring onion
and garlic until fragrant (about 5 minutes).

STEP 3 Add a little more oil, then add STEP 5 Add the tomatoes, ketchup, chilli STEP 7 Next, add the fried shallot
the meat, tofu and prawns, and cook sauce and soy sauce, plus curry powder and beaten egg, then stir-fry until
thoroughly until done (the chicken should be and lime juice (if using) and chopped green the beaten egg disappears into
completely white on the inside). Next, add chilli. Stir for another few minutes until the the mixture.
the chopped new potatoes, and stir in. noodles have an even coating of sauce.
STEP 8 Divide evenly between serving
STEP 4 Add the noodles with some more STEP 6 Add the shredded bok choi and stir plates, and garnish each one with some
oil and stir-fry until the rest of the until it starts to soften, adding a bit more sliced red chilli, coriander leaves and
ingredients are spread evenly within the water if you’re struggling. lime zest.
noodles. If it’s looking a bit dry, add a splash
of water.

131

SUM cuotstrdtYhyaoeocuroruduwgbshcbnutaournfnmenislc,,uliiislospniirekengytegsthoo!ayeumosscuwaaormkeueeledt

THESE DELIGHTFUL BITE-SIZED DISHES ARE BEST SHARED
WITH FAMILY OR FRIENDS OVER FRESHLY BREWED TEA

12 20 1 hr
mins

For the filling Whether they are sweet, savoury, of steamed prawn dumplings, aromatic
• 1 TBSP VEGETABLE OIL steamed, fried, baked or grilled, these BBQ pork buns, handmade rice noodle
• ONION, FINELY CHOPPED tiny, sometimes delicate-looking, morsels rolls or a rich juicy mango pudding. With
• 1 TBSP SUGAR have filled the stomachs of southern so many choices, it’s easy to see how dim
• 1 TBSP LIGHT SOY SAUCE sum has become a weekend breakfast to
• 1 TBSP HOI SIN SAUCE China for centuries. Historically lunchtime ritual for families, connecting
• 1 TBSP OYSTER SAUCE served in push carts inside noisy, busy
• 100 ML | 3 FL OZ | CUP teahouses, and literally meaning ‘touch over tantalising plates and steaming
the heart’, dim sum can include plates bamboo baskets stacked sky high.
CHICKEN STOCK
• 1 TBSP CORNFLOUR STEP 1 Fry the onion on a medium heat. STEP 5 Roll the dough into a tube and
• 350 G | 12 OZ DICED CHAR SIU After 1 minute, turn the heat to low and divide into 12 equal sections. Re-knead each
add the sugar, soy sauce, hoi sin sauce and piece until smooth.
(CHINESE BBQ PORK) oyster sauce until bubbling.
STEP 6 Press each piece into a circular
For the dough STEP 2 Add the chicken stock and slowly disk around 10-cm | 4-in diameter, thick
• 300 G | 10 OZ | 1 CUP PLAIN stir in the cornflour until the mixture in the middle with thinner edges. Fill
thickens. Add in the char siu. Once heated with 1 tbsp of cooked char siu mixture in
(ALL-PURPOSE) FLOUR thoroughly, leave to chill. the middle.
• 5 TBSP SUGAR
• 1 TSP ACTIVE DRY YEAST STEP 3 Meanwhile, use an electric or stand STEP 7 Pleat the bun around the
• 175 ML | 6 FL OZ | CUP WARM WATER mixer with dough attachment to knead all edges and twist on the top to seal
• 1 TBSP VEGETABLE OIL the dough ingredients for around 8 minutes. the bun.

STEP 4 Cover and rest for 10-15 minutes. STEP 8 Place each bun on individual
Then re-knead the dough until very smooth parchment paper squares and steam for
to the touch. 12 minutes.

132

133 ©SHUTTERSTOCK

134

flsahFuveoborrumbetrshev,breetgeenbaeformrtorhueotherpyme.othuine IMMERSE YOURSELF IN THE MYSTERIOUS BEGINNINGS OF
THIS AROMATIC VIETNAMESE BREAKFAST NOODLE DISH

4 20
mins 20
mins

For the broth & noodles Pronounced ‘fuh’, pho is flat noodles Others think that it comes from the
• 1 L | 53 FL OZ | 6 CUPS normally eaten with beef or chicken, word ‘phan’ meaning noodles and used
plenty of fresh herb toppings and an
CHICKEN STOCK aromatic, rich broth. Now a staple at by Cantonese immigrants in Hanoi,
• 4 CLOVES food stalls around the world, you’d Vietnam’s capital. Either way, the dish
• 5 CM | 2 IN GINGER, SLICED never expect there to be such mystery
• 3 TBSP FISH SAUCE surrounding its origins. Some people is steeped in Vietnam’s history, and
• 1 CINNAMON STICK suggest that the name comes from represents much of the many waves
• 3 WHOLE STAR ANISE of history, both in the country and its
• TSP CHINESE FIVE SPICE the French beef stew ‘pot au feu’. emigrants who have taken pho to new
• 2 TBSP CORIANDER (CILANTRO)
heights all over the world.
SEEDS, TOASTED
• 2 TBSP ROCK SUGAR (OR 2 TSP CASTER STEP 1 Boil the chicken stock with the STEP 4 Once the chicken is cooked
cloves, ginger, fish sauce, cinnamon stick, through, remove from the broth and either
SUGAR) star anise, five spice, coriander seeds, slice into chunks or shred the meat with a
• 4 CHICKEN BREASTS, SKIN ON sugar and chicken breasts. Change the heat fork. You can discard the chicken skin at this
• 300 G | 10 OZ FLAT RICE NOODLES setting to low and simmer for 15-20 minutes. stage if you prefer.
Skim off any fat from the top of the broth.
For the toppings STEP 5 Strain the broth through a fine-mesh
• A LARGE HANDFUL FRESH STEP 2 Meanwhile, boil some water in a sieve. Divide the noodles evenly between 4
separate saucepan and cook the noodles bowls and top each bowl of noodles with a
CORIANDER (CILANTRO) according to the packet instructions until few ladlefuls of the broth.
• 1 CHILLI, SLICED they are al dente. Once cooked, drain the
• 1 LIME, CUT INTO WEDGES noodles and rinse them in cold water to help STEP 6 Add the chicken on top and serve.
• 2 LARGE HANDFULS FRESH BEANSPROUTS stop them sticking together. Allow each person to add whichever
toppings they like!
(MUNG BEANSPROUTS) STEP 3 Divide the prepped toppings into 4
• A HANDFUL THAI BASIL LEAVES separate dishes.

135

DOSA a(cdahodMSvviilaepnlyrrirg,isetagodahtnhraodeetersdralkmsieo.ctndsauoaasfcwnfabhildnneuafgtoaon,nsrfeieooyrn)

WHEN YOU’RE BORED OF CEREAL AND TOAST, GIVE THIS
AROMATIC SOUTH INDIAN BREAKFAST A GO

4-6 6 Overnight 15 30

hrs mins mins

Created in southern India, this dish • 200 G | 7 OZ | 2 CUPS WHITE • 1 TSP MUSTARD SEEDS
is commonly eaten for breakfast and RICE, PARBOILED • 1 MEDIUM ONION, DICED
tiffin, a snack between meals. While • 1-2 GREEN CHILLIES, CHOPPED
the process of soaking rice and beans • 100 G | 3 OZ | CUP WHITE URID DAL • TSP TURMERIC POWDER
in water overnight for the dosa batter (SPLIT, HUSKED BLACK GRAM, ALSO • A SMALL SPRIG CURRY LEAVES
CALLED URAD DAL) • 500 G | 17 OZ POTATOES, PEELED,
has been around for more than a
thousand years, exact recipes for • TSP FENUGREEK SEEDS CUBED AND BOILED
the filling vary between cities and • 1 TBSP CORIANDER (CILANTRO), CHOPPED
families. Fermenting and grinding the • SALT, TO TASTE
grains take some planning, but you’ll
• 2 TBSP GHEE OR VEGETABLE OIL
be rewarded for your efforts.

STEP 1 Wash the rice and urid dal, cover STEP 5 Add the onion and chilli, medium heat and quickly spread in circular
with cold water and soak in separate bowls, season with salt, and cook for a further motions using the bottom of the spoon.
along with the fenugreek seeds, for around 5 minutes. Drizzle or brush 1/2 tsp of the oil or ghee
6 hours. onto the batter.
STEP 6 Add the turmeric and curry leaves,
STEP 2 Strain, then combine in a and stir thoroughly. STEP 10 Leave to cook until the dosa is
food processor, adding water a little at a beginning to brown and the edges start to
time until the mixture reaches a pancake- STEP 7 Add the potatoes and 120 ml | crisp, then loosen with a spatula and remove
batter consistency. 4 fl oz | 1/2 cup water. Cook for 3-5 minutes from the pan. Do not turn or flip the dosa
until the liquid has evaporated, then break while it cooks.
STEP 3 Season with salt, then cover up the potatoes a little with the back of
and leave at room temperature to a spoon. STEP 11 Spoon the potato filling in a line
ferment overnight. down the centre of the dosa, flatten slightly,
STEP 8 Season, add the coriander and set then fold the dosa over the potato mix to
STEP 4 Heat 1/2 tbsp of the ghee or oil in to one side. create a cylindrical wrap.
a heavy pan or skillet, and cook the
mustard seeds for about 1 minute until they STEP 9 Ladle around 4 tbsp of the batter STEP 12 Serve this masala dosa, then ladle
start to pop. into the centre of a lightly oiled pan over a more batter and start the next.

136

137 ©ALAMY

©ALAMY

138

Aiibtstarvvsaeseedgugdaibetnmbtiaoibinnrlvyikagealugntabhasl,iutenbnebhurgsbnoytalnarmeuetptiayplevak.aefneoartn-ad TEA

THIS EYE-CATCHING TAIWANESE DRINK IS FILLED TO THE BRIM WITH
FRAGRANT TEA, TEMPTING TOPPINGS AND MOUTH-WATERING FLAVOURS

2 30
mins 35
mins

Known as pearl tea, boba tea or bubble with a thirst-quenching tea, it becomes • 525 ML | 18 FL OZ | 2 CUP MILK
tea depending on where you live in a one-of-a-kind customisable snack- • 635 ML | 22 FL OZ | 2 CUP WATER
• 2 TSP MATCHA POWDER
the world, this drink is one of the most drink hybrid with as many flavours and • 2 TSP HONEY
quirky things to sip on a sunny day! toppings as you can imagine. You can • 60 G | 2 OZ TAPIOCA PEARLS (WE USED
The bubbles, or boba, refer to the usually choose how sweet, warm or cold
it is, and the type of milk you want too. WU FU YUAN BLACK TAPIOCA PEARLS)
tapioca balls at the bottom of the drink, Milk tea with tapioca bubbles is the • SMALL ICE BATH
made from cassava root, which have a • 125 G | 4 OZ | CUP BROWN SUGAR
unique, chewy texture. When paired most traditional Taiwanese option!

STEP 1 Bring the milk to a simmer very STEP 6 Remove the pearls from the hot
slowly on a low heat. water and place in an ice bath temporarily
to avoid them sticking together.
STEP 2 Boil 240 ml | 8 fl oz | 1 cup of water
and pour into heatproof jug. Whisk in the STEP 7 Cook the brown sugar in 120 ml |
matcha, slowly. 4 fl oz | 1/2 cup of water in a pan on a
low heat.
STEP 3 Add the honey to sweeten, and stir.
STEP 8 Put the tapioca into the brown
STEP 4 Mix in the milk, slowly, and let it cool sugar and water mixture, and cook for 20
for around 30 minutes. minutes. Stir constantly, making sure the
tapioca infuses with the syrup.
STEP 5 Meanwhile, cook the tapioca pearls
in 275 ml | 91/3 fl oz | 11/4 cups of water, STEP 9 Use a perforated spoon or similar
according to instructions on the packet. If to quickly remove the tapioca, and place in
you use the Wu Fu Yuan ones, like we have, heatproof cups, making sure you get some
they will only take around 5 minutes to cook of the brown syrup into the glass.
through. Otherwise, they could take much
longer depending on the brand, so always STEP 10 Ladle the now-cooled matcha milk
check the instructions. mixture into the cups and add ice if desired.

139

INHDAIVGEELNEFOTUTSHTERIRIBCEUS,LICNOALROYNMIAALRPKOIWNETRHSEADNIDVEIRMSME IDGISRHAENSTOSFFAROMMERAILCLAOAVNERDTCHAENWAODRALD

erhaps more so than any other led to the creation of spicy and smoky
nations, the USA and Canada Tex-Mex cuisine, while African slaves
have embraced the full potential brought to America by the colonists
of fusion food. Since the colonial developed the foundations of today’s
days, immigration has created a cultural soul food. In the Pacific Northwest, you’ll
melting pot where cuisines collided, find both Asian and Native American
and Old World recipes met New World influences, with dishes focusing on the
ingredients. Those who travelled to the locally available seafood, game, nuts and
Americas in search of a better life found berries. California is where many new
ways to re-create their favourite dishes food trends begin, with a multicultural
from home, producing delicious new mix featuring spicy Latin American and
creations and combinations along the way. fragrant Asian flavours, and a focus on
Many of the foods we think of as fresh ingredients. The Golden State
quintessentially American – apple pie, hot
dogs, Thanksgiving dinner to name a few – A RICH AND DIVERSE
have their roots in dishes and techniques
brought over by immigrants. They may not BLEND OF GLOBAL
have been invented in the USA, but these
recipes have been adopted, adapted and FLAVOURS
perfected as they’ve been passed down
the generations. also produces the majority of America’s
With a country the size of a continent, wine, as the sun-filled valleys are perfect
there is great regional diversity across the vineyard territory.
50 States. New England in the northeast
specialises in seafood, particularly As you cook your way across the USA
shellfish, such as clam chowder and in this section, you’ll soon discover that
Maine lobster. The Mid-Atlantic States there is no single ‘American’ cuisine, but
welcomed many European immigrants rather a rich and diverse blend of global
during the 19th and 20th centuries, flavours that celebrate their individual
including Italian, German, Irish and regional heritage.
Jewish families who were the first to
introduce favourites such as pizza, Much like America, Canadian cuisine
frankfurters, pubs and delicatessens to was heavily shaped by its colonial days,
American shores. mainly influenced by British and French
Across the South, a combination of traditions. Dishes vary from province to
Native American and Hispanic influences province, and have been adapted to the
different ingredients available across

140

the country, such as game, seafood, to harvest sap from maple trees and
berries and, of course, maple syrup. produce maple syrup. You’ll find this
French roots run particularly deep in amber liquid with its unique caramel
the province of Quebec, where you can taste is more or less ubiquitous – it’s used
find dishes like tourtière (meat pie), as a sweetener, in cakes and biscuits,
bouilli (beef and vegetable pot roast) to glaze meats and vegetables, and as a
and cretons (a pork pâté). Across the condiment to drizzle over pancakes.
country, echoes of the country’s
British heritage can be found in hearty Perhaps the closest thing Canada has
stews, roast dinners and deliciously to a national dish is poutine, a comfort
sweet pies. food staple of French fries covered in
gravy and cheese curds. It may not be
Indigenous Americans had arguably haute cuisine, but don’t knock it ’til you’ve
the most important influence on tried it – turn to page 154 to give it a go
Canadian cuisine, as they were the first for yourself.

WHY NEW ORLEANS IS ONE OF ONE CULINARY TRADITION THAT
THE MOST EXCITING CULINARY EVERY STATE SHARES IS THE
DESTINATIONS IN THE WORLD
COOKOUT. WHETHER
Louisiana’s largest city is home to what CELEBRATING LABOR DAY OR
is arguably America’s most vibrant THE 4TH OF JULY, AMERICANS
LOVE GETTING TOGETHER WITH
and distinctive regional cuisine. You’ll FAMILY AND FRIENDS TO ENJOY
find Creole and Cajun influences in
New Orleans, drawing inspiration from A BARBECUE FEAST.
Native American, French, English,
TEXAS BBQ RIBS DROPS BISCUITS &
Spanish, Caribbean and African SAUSAGE GRAVY
roots. All these cultures converge page 142
to produce delicious dishes that are page 152
now synonymous with the region: -
rich gumbo, hearty jambalaya and PHILADELPHIA -
CHEESESTEAK POUTINE
delightfully sweet beignets.
Seafood is a New Orleans staple, often page 144 page 154

eaten on Fridays due to the region’s - -
Catholic heritage. Locally sourced fish COBB SALAD JAMBALAYA
and shellfish are regulars on the menu,
page 146 page 156
with both freshwater and saltwater
species available thanks to the city’s - -
MISSISSIPPI MUD PIE KEY LIME PIE
position by the Mississippi River.
Street food has been part of the city’s page 148 page 158
history for hundreds of years, and many
- -
of the best offerings can be found NEW ENGLAND TOURTIèRE
in the picturesque French Quarter. CLAM CHOWDER
Here, the aroma of deep-fried pastries, page 160
pralines and freshly baked bread page 150
pudding entice tourists and locals alike.
The po’ boy is a New Orleans icon. The
traditional sandwich is made with crusty
French bread, stuffed with roast beef,
crispy fried shrimp, oysters or other
seafood. It is so popular, it even has its
own festival! Po’ boy shops compete
to create the tastiest sandwich in
town, and the most popular will have
customers queuing around the block.

141

BBQ RIBS alidqsdTmuo6isodaa0kdusimnmdceealosak|nste2tesotxftoletyrpotoahzu2edr|.oB¼gsrBeicQloul,fp

CAPTURE THAT SIGNATURE SMOKY TASTE OF A TEXAS GRILL WITH
RACKS OF FINGER-LICKING, LIP-SMACKING PORK RIBS

There’s nothing quite like the 6-8 2 hrs 4 hrs-
enticing aroma of an authentic Texan 4-5 overnight
• 2 RACKS PORK SPARE RIBS (APPROX 2 KG |
barbecue wafting through the air. 5 LB EACH), MEMBRANES REMOVED hrs
The key to cooking up this mouth-
For the rub For the BBQ sauce
watering meat feast is all in the • 2-4 TSP ROCK (KOSHER) SALT • 1 LARGE ONION, SLICED
preparation – a spicy rub and careful • 1 TBSP EACH: BLACK PEPPER, ONION • 6-8 CLOVES GARLIC, CRUSHED OR SLICED
basting on the grill – plus a reliable • 480 ML | 17 FL OZ | 2 CUPS BOURBON
smoker to keep the ribs roasting low POWDER, CELERY SEEDS, GARLIC POWDER, • TSP TABASCO OR HOT SAUCE
and slow. For best results, prepare CHILLI POWDER, DRIED OREGANO AND • 1 TSP BLACK PEPPER
your meat and sauce the day before, GROUND CUMIN • 3 TSP EACH: SALT AND CHILLI POWDER
so the flavours have time to infuse. • 2 TBSP SWEET PAPRIKA • 2 TSP MUSTARD POWDER
• 3 TBSP DARK BROWN SUGAR • 110 G | 4 OZ | CUP TOMATO PURÉE
Each region of the state has its • 120 ML | 4 FL OZ | CUP
own barbecuing techniques and For the baste
traditions; this sweet and spicy • 1 TBSP ROCK (KOSHER) SALT WORCESTERSHIRE SAUCE
combination is from east Texas. • 120 ML | 4 FL OZ | CUP EACH: CIDER • 180 ML | 6 FL OZ | CUP CIDER VINEGAR
Serve the juicy ribs with grilled corn • 200 G | 7 OZ | 1 CUP DARK BROWN
and fresh coleslaw, and you’ve got VINEGAR, WATER AND DIJON MUSTARD
yourself a guaranteed crowd-pleaser. • 180 ML | 6 FL OZ | CUP BBQ SAUCE OR MUSCOVADO SUGAR
• 875 ML | 30 FL OZ | 3 CUPS KETCHUP
STEP 1 First, prepare the sauce. Add (SEE RIGHT COLUMN) • 4 TBSP MAPLE SYRUP (OPTIONAL)
the onion, garlic and bourbon to a large
saucepan or casserole dish on a medium- an airtight jar (what you don’t use on this and refrigerate for at least 4 hours before
high heat until it’s just about boiling. Reduce occasion will keep for around 2 months). cooking, but ideally overnight.
the heat to a gentle simmer and cook for
around 10 minutes. STEP 5 Rub about 1-2 tsp of salt evenly STEP 6 When you’re ready to get grilling,
over both racks. Next, smother each rack remove the ribs from the refrigerator and
STEP 2 Add the remaining sauce ingredients with about 3 tbsp of the rub mix, making set aside while you prepare the grill/smoker
and continue to simmer for another 30 sure they are evenly coated. Cover the ribs and the baste.
minutes, stirring often.

STEP 3 Remove the sauce from the heat
and allow to cool slightly. Blend the sauce
until smooth. Leave to cool before covering
and storing in the refrigerator.

STEP 4 Next, prepare the rub. Omitting
the salt, mix the rest of the ingredients for
the rub together in a bowl. Keep this mix in

142

STEP 7 Preheat your barbecue to a low
heat, around 120°C | 250°F. Fill a grill-safe
pan with water, and place below where the
ribs will go.

STEP 8 While the barbecue heats up,
prepare the baste by whisking the salt,
vinegar, water and mustard together.

STEP 9 Baste the ribs (with a spray bottle
or a baster) and slide them into the rib
rack. Place the rack over the water pan in
the barbecue and adjust the coals/gas if
necessary to maintain 120°C | 250°F. Baste
the ribs every 30 minutes.

STEP 10 After 90 minutes, baste the ribs
again, tightly wrap them in foil and return to
the grill on indirect heat. Cook for another
2-3 hours while you prepare the sides.

STEP 11 Gently heat the serving BBQ sauce,
either on the stove or in the microwave.
Keep warm until serving.

STEP 12 After 2-3 hours, the ribs should
be cooked through and tender; a toothpick
should easily slide through the meat
between the bones. Remove the ribs from
the foil and brush them with the BBQ sauce.
Return them to the grill – without the foil
and over direct heat – and cook for 5-10
more minutes or until the sauce darkens.
Keep watch and turn regularly to make sure
they don’t burn.

STEP 13 Serve the ribs on a platter,
alongside the warmed BBQ sauce, some
grilled corn and fresh coleslaw.

143

144

suignbIrmfyoycoaoeurururiynscleoesac/taniohan’rboltseaabtf,eiggaynaiukoeddeue.rtrcotyeollousrld CHEESESTEAK

THE ULTIMATE STREET FOOD IS MORE THAN JUST A
STEAK SANDWICH, IT’S A PHILLY ICON

2 10-15 20-25
mins

mins

The famous cheesesteak was first dogs, you should sell these.” For the filling
cooked up in the 1930s by south And that’s exactly what they did. The • 1-2 TBSP OLIVE OR CANOLA OIL,
Philadelphia hot dog vendors Harry and Olivieris opened a restaurant on the
Pat Olivieri. One day they decided to try street corner where they had their FOR FRYING
something different for their own lunch original hot dog stand, specialising in
by filling their rolls with grilled steak and steak sandwiches. The option of cheese • 1 ONION, THINLY SLICED
onions. A regular customer, attracted by was later added to the menu, completing
the delicious aroma, tried one and told the cheesesteak. The popular Pat’s King • 1 GREEN BELL PEPPER,
the brothers: “Forget ’bout those hot Of Steaks is still open, 24/7, to this day. THINLY SLICED

STEP 1 Heat the oil in a frying pan or griddle. STEP 4 Turn off the hob/stove. Stir • 1 CLOVE GARLIC, GRATED OR MINCED
Over a low-medium heat, gently fry the everything together and divide the
onion and green pepper for 10-15 minutes, mixture in half in the pan. Top each half • A GENEROUS PINCH SEA SALT
stirring occasionally, until they are soft and of the steak mix with the cheese slices –
have started to caramelise. the residual heat will start to melt them. • A PINCH PEPPER
Cover the pan with a lid while you
STEP 2 Add the garlic, salt and pepper to prepare the rolls. • 225 G | 8 OZ RIB-EYE STEAK,
the pan and cook for another 1-2 minutes. THINLY SLICED
With a wooden spoon or spatula, push STEP 5 In a separate pan or under a grill,
everything to one side of the pan. lightly toast the insides of each roll for 1-2 • 150 G | 5 OZ PROVOLONE CHEESE,
minutes until lightly golden. THINLY SLICED
STEP 3 Increase the heat to medium-high
and add the steak slices to the empty STEP 6 Scoop each half of the steak To serve
side of the pan. Keep turning the meat for mix into a roll, and add your choice of • 2 8-INCH SOFT SUBMARINE
another 2-3 minutes until each slice is nicely sauces or condiments (if using). Serve with
browned all over. fries or wedges. ROLLS (SUCH AS HOAGIE ROLLS),
SLICED LENGTHWAYS

• KETCHUP, MARINARA SAUCE OR
OTHER CONDIMENTS OF YOUR
CHOICE (OPTIONAL)

• FRIES OR WEDGES

145

146

Fotrohfbaeyefcvooaherungircscgr)kcciu.hehemSnoivupiebcfbsrolesesornti(drioatutnrruutpoy,pstra.setostwotobtfeearuaidtpnciolorlna SALAD

THE BIRTHPLACE OF THIS CLASSIC CHOPPED SALAD
IS STEEPED IN HOLLYWOOD HISTORY

4 20
mins

Cobb salad first found fame at For the dressing: • 1 SMALL BUNCH CURLY ENDIVE
the Brown Derby in Los Angeles, a • 4 TBSP RED WINE VINEGAR (CHICORY), CHOPPED
restaurant frequented by film stars • 4 TBSP EXTRA VIRGIN OLIVE OIL
and movie moguls during the Golden • 180 ML | 6 FL OZ | CUP • 1 SMALL BUNCH WATERCRESS, THICK
STEMS REMOVED, CHOPPED
Age of Hollywood. The popular GRAPESEED OIL
origin story for the dish is that it was • TSP SUGAR • 75 G | 2 OZ | CUP RED ONION,
invented in 1937 by the restaurant’s • 1 TSP LEMON JUICE FINELY DICED
owner, Robert Cobb, who used the • TSP SALT
• TSP BLACK PEPPER • 200 G | 7 OZ | 1 CUP CHERRY
kitchen’s leftovers for a late-night • TSP WORCESTERSHIRE SAUCE TOMATOES, QUARTERED
snack. Rather than mixing all the • TSP MUSTARD
ingredients together, he chopped • 1 SMALL CLOVE GARLIC, MINCED OR GRATED • 140 G | 5 OZ COOKED CHICKEN BREAST
them into bite-sized chunks and (ROAST, POACHED OR GRILLED), DICED
arranged them individually. The result For the salad:
was such a success that he added it • HEAD ICEBERG LETTUCE, CHOPPED • 6 STRIPS COOKED CRISPY BACON, DICED
to the menu, and it soon became one • HEAD COS (ROMAINE) LETTUCE, CHOPPED
of his most popular dishes. Today, • 1 AVOCADO, PEELED AND DICED
Cobb and similar salads are enjoyed
• 3 HARD-BOILED EGGS, PEELED AND DICED
all across the USA.
• 115 G | 4 OZ | CUP BLUE CHEESE (SUCH
AS ROQUEFORT), DICED OR CRUMBLED

• 2 TBSP FINELY CHOPPED CHIVES,
TO SERVE (OPTIONAL)

STEP 1 Put all the ingredients for the STEP 2 In a large serving bowl, arrange the together. You can do this in rows, or small
dressing into a container with a tight lid salad leaves (iceberg, romaine, endive and piles (as pictured).
and shake vigorously until combined. watercress) around the base of the dish.
Alternatively, whisk them together in a bowl. Place the remaining salad ingredients neatly STEP 3 Drizzle the dressing over the
If you like a thinner dressing, add a spoonful on top of the leaves without mixing them salad and sprinkle with chives (if using).
of water at a time, shaking/whisking with
each addition, until you reach your preferred
consistency. Place the dressing in the fridge
while you prepare the salad.

147

MUD PIE tyrIoFynOuoasrrcteeacodoarunsiudlgedoseoxtrsmtf(ctrsaihaavekopeeccseaopo.scialttoargautyeeshbi1ni5atg,9se),.

A CHOCOLATE-LOVER’S DREAM, THIS RICH AND INDULGENT
SOUTHERN DESSERT BELIES ITS HUMBLE ORIGINS

The irresistible combination of a 8-10 30-40 3-4
crunchy crust, deliciously gooey
chocolate filling and fresh whipped slices mins hrs 1 hr
cream is an all-American classic. It
gets its somewhat strange name from For the pastry • 4 TBSP COCOA POWDER
the fact that its brownie-like filling • 250 G | 8 OZ | 2 CUPS PLAIN • 1 TSP VANILLA EXTRACT
resembles the deep brown mud • 2 TSP COFFEE GRANULES (OPTIONAL)
along the banks of the Mississippi (ALL-PURPOSE) FLOUR • 300 ML | 10 OZ | 1 CUP DOUBLE
River, which hardens and cracks as it • 3 TBSP COCOA POWDER
• A PINCH FINE SEA SALT (HEAVY) CREAM, WHIPPED
bakes under the summer sun. • 150 G | 5 OZ UNSALTED BUTTER, • 2 HANDFULS PECANS OR WALNUTS,
This devilishly good pie was
developed by home cooks after FRIDGE-COLD AND DICED INTO SMALL CUBES ROUGHLY CHOPPED
World War II. It traditionally uses • 3 TBSP LIGHT BROWN SOFT SUGAR
ingredients that were affordable • 2-3 TBSP WATER For the topping
and easy to find in the post-war • 250 ML | 8 FL OZ | 1 CUP DOUBLE
supermarkets, but modern variations For the filling
can include extras like marshmallows, • 175 G | 6 OZ | CUP UNSALTED BUTTER (HEAVY) CREAM
chopped nuts and even cookie • 175 G | 6 OZ | CUP DARK • 1 TBSP ICING (POWDERED) SUGAR
chunks to make Mississippi’s • 1 TSP COFFEE GRANULES (OPTIONAL)
signature pie extra special. MUSCOVADO SUGAR • 50 G | 2 OZ | CUP DARK
• 175 G | 6 OZ | CUP DARK (BITTERSWEET)
STEP 1 To make the pastry, sift the (BITTERSWEET) CHOCOLATE, MELTED AND
flour, cocoa powder and salt into a CHOCOLATE, MELTED AND COOLED SLIGHTLY COOLED SLIGHTLY
large bowl. Add the cubes of butter • 4 EGGS, LIGHTLY BEATEN • 8-10 PECAN HALVES (ONE PER SERVING)
and rub the mixture together between
your thumbs and fingertips until it STEP 4 When the dough has chilled, roll STEP 5 Line the pastry crust with baking
resembles breadcrumbs. it out in a rough circle around 1/2 cm | 1/5 in paper and fill the base with baking beads (pie
thick. Carefully lift the dough and place it weights) – if you don’t have baking beads, you
STEP 2 Stir in the sugar. Keep stirring as over the prepared pie tin, gently pressing it can used dried beans or uncooked rice. Bake
you add the water bit-by-bit, until the into the base and sides. Trim off any excess in the middle shelf of the oven for 15 minutes.
mixture starts to come together. Knead from around the sides with a knife – use
lightly with your hands until the dough is these leftovers to seal any gaps or tears in STEP 6 Remove the case from the oven and
soft, then wrap it in clingfilm (plastic wrap) the pastry. very carefully remove the baking paper with
and chill it in the refrigerator for 15 minutes.

STEP 3 Preheat the oven to 190°C (180°C
fan) | 375°F | gas 5, and line or grease a
23 cm | 9 in pie tin.

148

the beads (they will be very hot; pour coffee (if using), cream and chopped nuts lumps. Add the rest of the cream and whisk ©ALAMY
them into a heatproof container until they until everything is incorporated. (either by hand or with a mixer) until it
cool). Return the pastry to the oven for has thickened and holds together well.
another 10 minutes, after which time it STEP 8 Pour the filling mix into the cooled Be careful not to over-whisk or the cream
should be firm and starting to crisp up. Set pastry case, and bake in the middle shelf may separate.
aside to cool. of the oven for about 30-40 minutes. The
filling should be set and slightly cracked on STEP 10 Spread the mixture over the
STEP 7 Reduce the oven temperature top. Remove from the oven and leave for cooled pie filling with a spoon, or – for a
to 160°C (150°C fan) | 325°F | gas 3. Start several hours to cool completely in the tin. neater finish – pipe the cream (as pictured)
preparing the filling by beating the butter across the top. Drizzle with the melted
and sugar together (with a handheld or STEP 9 For the topping, stir a few spoonfuls chocolate and arrange the pecan halves
stand mixer) until pale and fluffy. With the of the cream together with the icing sugar evenly around the edge. If not serving
mixer on a slow speed, add the melted and coffee granules in a large bowl until immediately, cover and refrigerate until it’s
chocolate, eggs, cocoa powder, vanilla, everything is combined and there are no time to serve.

149

©ALAMY

1500