AROUND THE WORLD IN 80 DISHES Ed3 2021

Acdsapdrlatrhoshittnhtooisfstbcrdroiiiplsnoshguo.raf to CLAM CHOWDER

WARM YOURSELF ON A COLD EVENING WITH A
SERVING OF NEW ENGLAND’S COMFORT IN A BOWL

6 15
mins 30
mins

STEP 1 Drain the juice from the tinned clams • 2 TINS CLAMS IN JUICE CHICKEN OR VEGETABLE STOCK
and add to the additional clam juice or fish • 240 ML | 8 FL OZ | 1 CUP CLAM JUICE • 2 BAY LEAVES
stock. Set aside. • TSP DRIED THYME
OR FISH STOCK • 250-500 ML | 9-18 FL OZ | 1-2 CUPS
STEP 2 Cook the bacon over a medium heat • 5 THICK RASHERS OF BACON, CHOPPED
until slightly brown. • 2 TBSP BUTTER DOUBLE (HEAVY) CREAM, DEPENDING ON
• 1 ONION, DICED HOW CREAMY YOU WANT THE BROTH
STEP 3 Add the butter to the pan and • 2 CLOVES GARLIC, MINCED • SALT AND PEPPER, TO TASTE
increase the heat to medium-high. • 2 CELERY STALKS, FINELY CHOPPED • 6 SMALL ROUND SOURDOUGH
• 4 TBSP PLAIN (ALL-PURPOSE) FLOUR LOAVES, HOLLOWED
STEP 4 Add the onion, garlic and celery, • 500 G | 17 OZ | 2 CUPS POTATOES,
then sauté, stirring frequently until the Optional extras
onions have become soft and translucent. PEELED AND DICED • CROUTONS OR OYSTER CRACKERS
• 500 ML | 17 FL OZ | 2 CUPS • PARSLEY, CHOPPED
STEP 5 Sprinkle in the flour and stir well
to distribute. Many regions of the USA now have their Once a fairly thin soup, the modern New
own clam chowder recipes, but the New England clam chowder has a creamier
STEP 6 Add the potatoes, clam juice, stock, and thicker broth than other regional
bay leaves and thyme, and whisk. England clam chowder (also known as chowders. North Pacific cooks can head
the Boston clam chowder) is the oldest down to the water and collect clams
STEP 7 Bring to the boil then reduce the and best loved. This hearty soup was for the ultimate fresh chowder, but the
heat and simmer for 15 minutes or until the introduced to New England by European recipe will be just as satisfying with
potatoes are tender. store-bought clams.
or Nova Scotian settlers, and spread
STEP 8 Remove the bay leaves and stir in across America through the 19th century.
the cream and clams.

STEP 9 Simmer for a few minutes to heat
through, but do not allow the broth to boil.

STEP 10 Remove from the heat, season
with salt and pepper, and pour into the
bread bowls. Add croutons, crackers and
parsley if desired.

151

& SAUSAGE GRAVY offsrfAieeellrclrstiviithnpneeogedaguombfarigosrshireenmgaaaaggoknnrsscofy.toaebmfxcsufctoeseemwetapaimltt,inhotodhnnialsyl

THIS SAVOURY BREAKFAST OPTION PLEASES PALATES THROUGHOUT
THE UNITED STATES, PARTICULARLY IN THE SOUTH

12 10
mins 30
mins

STEP 1 Start by preparing the biscuits. The saying goes that breakfast is the For the biscuits
Preheat the oven to 200°C (180°C fan) | most important meal of the day, and • 250 G | 8 OZ | 2 CUPS PLAIN
400°F | gas 6. in the American South that statement
(ALL-PURPOSE) FLOUR
STEP 2 Add the flour, baking powder and is both true and tasty. After the • 2 TBSP BAKING POWDER
salt to the bowl of a food processor or a American Revolution of 1775-1783, • TSP SALT
large mixing bowl. food was often in short supply, and • 170 G | 6 OZ | CUP COLD BUTTER,
the hearty offering of drop biscuits
STEP 3 Add the butter pieces, and pulse and sausage gravy was born of both CUT INTO PIECES
until the butter is completely cut into the • 300 ML | 10 FL OZ | 1 CUP
flour mixture – use a pastry cutter if using a necessity and good taste. Pork
bowl. While pulsing or stirring, drizzle in the sausage has been favoured fare BUTTERMILK
buttermilk until the dough comes together since Colonial times in America,
and is no longer crumbly. and the biscuit is similar in taste, For the sausage gravy
texture and appeal to the British • 450 G | 16 0Z BREAKFAST SAUSAGE
STEP 4 Drop large spoonfuls of the batter scone. In combination, a gravy made • 40 G | 1 OZ | CUP PLAIN
in clumps on two baking sheets, making sure with drippings from cooked sausage
each biscuit has some space around it. combined with flour, milk and black (ALL-PURPOSE) FLOUR
• 1 L | 35 FL OZ | 4 CUPS WHOLE MILK
STEP 5 Bake for 15-17 minutes or until pepper brings rave reviews. • TSP SALT
golden brown. • 2 TSP BLACK PEPPER
until it has been absorbed, then add a bit
STEP 6 While the biscuits bake, prepare the more at a time until the meat starts to dry.
sausage gravy. Carefully slice open the skin
of the sausages and squeeze out the meat. STEP 9 Stir and cook for approximately
With your fingers, pinch off small chunks of 1 minute, then pour in the milk, stirring
the sausage meat and add them to a large, constantly to help avoid any lumps.
heavy skillet in a single layer.
STEP 10 Keep stirring regularly for about
STEP 7 Brown the sausage meat over a 10-12 minutes, until the gravy thickens.
medium-high heat until no longer pink. Then Season with salt and pepper, and add a
reduce the heat to medium-low. splash more milk if needed to reach the
desired consistency.
STEP 8 Sprinkle over half the flour and stir
STEP 11 Spoon the sausage gravy over the
warm biscuits and serve immediately.

152

153

154

cIhfceayoenofsumeuincscoaesuztnzrcea’dhatrsudbe,n.ulylkyaosu FRENCH FRIES TOPPED WITH CHEESE AND
GRAVY… WHAT’S NOT TO LIKE !

3 30 4 30
mins
hrs mins

For the gravy The ultimate comfort food, poutine or from roadside takeaway vans called
• 3 TBSP CORNFLOUR originated in the Canadian province ‘cabanes à patates’, which means
• 1 TBSP WATER of Quebec in the late 1950s. For a
• 6 TBSP BUTTER long time, the dish was ridiculed and potato shack. There are now annual
• 80 G | 2 OZ | CUP PLAIN (ALL- used to stigmatise Quebec society, poutine celebrations in many cities
however it later became a symbol of across Canada, as it is considered a
PURPOSE) FLOUR cultural pride. It was usually found in quintessential Canadian dish, and more
• 600 ML | 21 FL OZ | 2 CUPS greasy diners called cantines, in pubs modern iterations of the dish appear on

BEEF STOCK menus all over the world.
• 300 ML | 10 FL OZ | 1 CUP
STEP 1 Peel your potatoes and cut them STEP 6 Heat the oil in your deep fryer,
CHICKEN STOCK into 11/4-cm | 1/2-inch thick strips, then put or in a large, heavy-bottomed pan, to
• A PINCH PEPPER them in a large bowl and cover completely 150°C | 300°F.
with cold water. Soak them for at least
For the French fries 1 hour, but preferably closer to 4 hours. STEP 7 Dry the potatoes with kitchen
• 900 G | 31 OZ | 3 CUPS roll, then add them to your oil and fry for
STEP 2 Once the potatoes are ready to use, 5-8 minutes or until they are just starting
FLOURY POTATOES start on the gravy. Mix the cornflour and to cook.
• PEANUT OIL (OR ANY OTHER FRYING water together in a small bowl.
STEP 8 Remove them from the oil,
OIL OF YOUR CHOICE) STEP 3 Now, in a large pot, melt the butter, increase the heat to 190°C | 375°F, and
• SALT AND PEPPER, TO TASTE then add in the flour and cook for around 5 then return them to the oil. Once they
minutes, making sure you keep stirring until have turned golden brown, put them in
For the topping it starts to turn golden. a kitchen-roll-lined bowl and season
• 170 G | 6 OZ | 1 CUPS CHEDDAR to taste.
STEP 4 Pour in the beef and chicken
CHEESE CURDS stock, then bring it to the boil while stirring STEP 9 Divide the fries between 3 serving
with a whisk. dishes, and add a ladle of hot gravy to each,
or toss the fries in the gravy with tongs –
STEP 5 Next, whisk in the cornflour mixture add more than one ladle if you desire, but
and simmer for 5 minutes before seasoning try not to make them too soggy.
with pepper. Adjust the seasoning to
suit yourself. Keep your gravy warm until STEP 10 Now add the cheese curds and
everything else is ready. toss again before serving.

155

ittnhrAsyedtaecpduarrtaadahwnweodnffniottssuihhcfieolitrlncaehaskstoeaemr.auiozdsroaeo,gfoer

THIS EXCITING ONE-POT WONDER
IS SMOKY AND PACKED WITH TASTY MEAT

4 10
mins 45
mins

With Spanish, West African and • 1 TBSP OLIVE OIL • 400 G | 14 OZ | 1 CUPS TINNED
French influences, jambalaya is a • 2 CHICKEN BREASTS, DICED CHOPPED TOMATOES
very tasty Louisianan dish packed full • 1 ONION, DICED
of flavour. There are many differing • 1 RED BELL PEPPER, SLICED • 350 ML | 12 FL OZ | 1 CUPS
opinions on where this dish came • 100 G | 3 OZ CHORIZO, SLICED CHICKEN STOCK
from. It looks similar to Spanish • 2 CLOVES GARLIC, CRUSHED
paella, but instead of saffron this dish • 1 TBSP CAJUN SEASONING • 100 G | 3 OZ RAW, PEELED
is packed with smoky Cajun spices. • 250 G | 9 OZ | 1 CUPS LONG GRAIN RICE KING PRAWNS
One origin story suggests that the
jambalaya was created in an attempt • SPRING (GREEN) ONIONS, GREEN PARTS,
to make paella, but as saffron wasn’t
available, Cajun spices were used SLICED, TO GARNISH
in its place. Another story is that
the New Orleans dish was heavily STEP 1 Heat the oil in a large frying pan and STEP 4 Add the chicken back into the pan,
influenced by jollof rice, which is cook the chicken breast for 7 minutes, until followed by the long grain rice, tomatoes
a West African dish. Many of the it is golden and just cooked. and the chicken stock.
West African slaves in New Orleans
would have been very familiar with STEP 2 Place the cooked chicken in a clean STEP 5 Cover the pan and simmer for 20
jollof rice, which usually consisted bowl and set aside. Tip the onion into the minutes. Now stir in the raw prawns, cover
of whatever ingredients they had pan, and soften for around 3 minutes. and cook for a further 5 minutes until the
to hand – from meat to seafood prawns are cooked and the rice is tender.
and tomatoes. Traditionally, the rice STEP 3 Add the red pepper slices, followed
dish contains chorizo or another by the chorizo, garlic and Cajun seasoning, STEP 6 Garnish with spring onions and
smoked sausage, pork or chicken, and then cook for around 5 minutes. serve immediately.
seafood like shrimp or crawfish.

156

157

158

wFshokariitnpaesdstsmi,2tf¼efeatpprbntie6nssdapp.gkbWuccmsarae.kehsiStanetiomesmupfkrotoperso4oiusnft8.hgetg-gaa1,ogrr2vtetaorr PIE

WHEN LIFE GIVES YOU LIMES, WHIP UP THIS ZESTY
TREAT STRAIGHT FROM THE SUNSHINE STATE

Florida’s official State pie dates 10-12slices 30 1 hr or
back to the 1800s, when it was 20-30 overnight
purportedly invented by a local cook mins
known as Aunt Sally. Residents of
the Key West archipelago had no mins
means of refrigeration at the time,
so long-lasting tinned condensed For the crust • 160 ML | 5 FL OZ | CUP LIME
milk was a handy substitute for fresh • 165 G | 5 OZ GRAHAM CRACKERS JUICE FRESHLY SQUEEZED OR BOTTLED
milk or cream. Aunt Sally created (IDEALLY FROM KEY LIMES)
this dessert’s filling by combining OR DIGESTIVE BISCUITS
condensed milk with egg yolks and • 4 TBSP GRANULATED SUGAR THE EXACT NUMBER OF LIMES YOU WILL
the juice of the region’s key limes – • A PINCH SEA SALT NEED DEPENDS ON THEIR SIZE AND
tiny relatives of the more common • 75 G | 2 OZ | CUP UNSALTED FRESHNESS, ROUGHLY 24 KEY
Persian lime. Traditionally, the LIMES OR 3-5 REGULAR LIMES
deliciously tangy filling didn’t even BUTTER, MELTED
require cooking since it thickens To serve
naturally, but these days the mixture For the filling • 300 ML | 10 FL OZ | 1 CUPS
• 400 G | 14 OZ TIN SWEETENED
is baked to set. WHIPPING CREAM
CONDENSED MILK
STEP 1 Preheat the oven to 175°C (165°C • 4 LARGE EGGS, YOLKS ONLY • 1 TBSP ICING (POWDERED) SUGAR, SIFTED
fan) | 350°F | gas 4. To prepare the crust, put • 2 TSP LIME ZEST (IDEALLY FROM KEY LIMES)
the crackers or biscuits in a food processor • 2 LIMES OR KEY LIMES, 1 ZESTED
with the sugar and salt, and blitz until fine. AND 1 THINLY SLICED
With the processor on a slow speed, pour
in the melted butter and keep mixing until it
resembles damp sand.

STEP 2 Pour the crust mixture into a completely in the tin. should be just set – soft in the centre but
greased pie tin about 23 cm | 9 in wide. not wobbly. Remove the pie from the oven
Press it firmly into the base and around STEP 4 While the crust cools, prepare and allow to cool completely.
the sides of the dish with your hands (or the filling. In a large bowl, whisk the
use the back of a spoon or cup) to create an condensed milk, egg yolks, lime zest and STEP 6 Cover and refrigerate the pie for
even layer. lime juice together until everything is at least 1 hour, but ideally overnight. When
incorporated. Set aside to thicken. you’re ready to serve, whip the cream with
STEP 3 Bake the crust on the middle the icing sugar in a large bowl until it’s thick.
shelf of the preheated oven for around STEP 5 Once the crust has cooled, pour Spoon or pipe the cream over the lime
10-12 minutes, until firm and golden brown. the filling into the crust and return it to the filling, arrange the sliced limes on top and
Remove it from the oven and leave to cool oven for another 12-15 minutes. The filling sprinkle with the lime zest.

159

safhdiledlliClinsnocogogogkilgindityntawgocdirttlvulhhasaeentv.pmcoaeiedsaatnratyd

A HOLIDAY TRADITION IN FRENCH CANADA, THIS PIE BLENDS
FLAKY CRUST AND A FLAVOURFUL MEAT FILLING

The people of Quebec and the 8 20 2 hrs
surrounding areas of French Canada mins
delight in their holiday traditions, and
For the crust • TSP GROUND CLOVES
the hearty tourtière is a favourite, • 750 G | 25 OZ | 3 CUPS PLAIN (ALL- • A PINCH CAYENNE PEPPER
particularly at Christmas time and
during the winter months. Tracing PURPOSE) FLOUR For the filling
its origins to the 1600s when French • 1 TSP ROCK (KOSHER) SALT • 1 LARGE RUSSET POTATO, PEELED, QUARTERED
settlers reached North America • 220 G | 7 OZ | 1 CUP UNSALTED BUTTER, • 1 TSP ROCK (KOSHER) SALT
and celebrated a midnight mass • 1 TBSP BUTTER
on Christmas Eve, the tourtière, a SLICED, FROZEN • 1 LARGE ONION, FINELY CHOPPED
flaky crusted meat pie, became the • 7 TBSP ICE-COLD WATER • A PINCH SALT
centrepiece of ‘réveillon’, a festive • 2 TSP DISTILLED WHITE VINEGAR • 4 CLOVES GARLIC, CRUSHED
feast – and it remains so to this day. • 120 G | 4 OZ | CUP CELERY,
Harkening back to earlier times, the For the spice blend
modern, deep-dish tourtière may • 2 TSP ROCK (KOSHER) SALT FINELY DICED
include beef or wild game such as • 1 TSP FRESHLY GROUND BLACK PEPPER • 225 G | 8 OZ PORK, MINCED
pheasant, moose or rabbit, as well as • 1 TSP DRIED THYME • 225 G | 8 OZ BEEF, MINCED
• TSP DRIED SAGE • POTATO COOKING WATER, AS NEEDED
complementary vegetables. • TSP GROUND CINNAMON
• TSP GROUND GINGER For the egg wash
STEP 1 Place the flour, salt and frozen butter • TSP FRESHLY GRATED NUTMEG • 1 LARGE EGG
slices into the bowl of a food processor. • TSP GROUND ALLSPICE • 1 TBSP WATER
Pulse on and off until the butter is about the • TSP GROUND MUSTARD
size of peas, approximately 30 seconds. Stir
the vinegar into the cold water, then drizzle
the water/vinegar into the flour mixture.
Pulse on and off until the mixture is crumbly
and holds together when pinched. Drizzle
more water in if needed.

STEP 2 Transfer the mixture to a work
surface. Press together into a single lump
of dough. Wrap in cling film (plastic wrap).
Refrigerate until chilled, around 1 hour.

STEP 3 Mix the salt, pepper, thyme, sage, a high heat, then reduce the heat. Simmer STEP 5 Melt the butter in a skillet over a
cinnamon, ginger, nutmeg, allspice, mustard, until cooked through, approximately medium heat. Add the chopped onion and a
clove and cayenne together in a small bowl. 10-15 minutes. Scoop out the potatoes pinch of salt. Cook and stir until the onions
and transfer to a bowl, saving the turn golden, approximately 10-15 minutes.
STEP 4 Place the potato quarters in a cooking liquid. Mash the potatoes with a
saucepan and cover with cold water. Add potato masher. STEP 6 Stir the garlic, celery and spice
1 tsp rock salt. Bring it to the boil over

160

blend into the skillet with the onions until STEP 8 Preheat the oven to 190°C (170°C STEP 10 Fill the bottom crust with the meat
the onion mixture is evenly coated with the fan) | 375°F | gas 5. mixture and smooth the surface. Whisk
spices. Add the pork and beef. Ladle 3/4 cup the egg and water together to make an egg
of potato cooking liquid into the skillet. STEP 9 Divide the chilled dough into wash. Brush the edges of the bottom crust
2 pieces, one slightly larger than the with it. Place the top crust on the pie and
STEP 7 Cook and stir until the meat other. Roll the larger piece out into a press the edges to seal. Trim excess dough
is brown and has a fine, almost paste- 30 cm | 12 in circle on a lightly floured from the crust. Crimp the crust edges. Brush
like texture. Continue cooking, stirring work surface. Place in a 23 cm | 9 in the surface of the pie with the egg wash.
occasionally, until the meat is tender and deep-dish pie plate. Roll the top crust in
most of the liquid has evaporated, about 45 to a 28 cm | 11 in diameter circle. Cut STEP 11 Place in a preheated oven. Bake
minutes. Stir in the potatoes. Remove from small slits in the top crust to allow steam until well browned for around 1 hour. Let it
the heat and cool to room temperature. to escape. cool to near room temperature, then serve.

161

TUHNEICTUEDLIBNYATRHYECBUELLTIUEFRTEHSAOTFFMOEOXDICIOS,OCNEENOTFRALILFEA’NSDGSROEAUTTEHSATMPLEERAISCUARAERSE

rom northern Mexico to the tip of pancakes), Peruvian chicha (corn beer),
Cape Horn, the countries of Latin Chilean pastel de choclo (corn and beef
America share an appreciation for casserole) and the widely used corn
simple ingredients, cooked well, tortillas are just some examples of this
and enjoyed with family and friends. Rich versatile cereal.
meals, sugary treats and distinct spice
blends are found across the region, but Many Latin American stews and sauces
each country has its own unique recipes involve a base of chopped garlic, onion,
and flavours to try. peppers and tomatoes known as a
Pre-Columbian civilisations like the sofrito. The addition of herbs and
Olmecs, Maya, Aztecs and Inca cultivated spices like cumin, coriander, oregano
the crops that have become so crucial to and bay leaves give dishes their earthy
Latin American cuisine – maize, potatoes, aromas and comforting depth of flavour.
sweet potatoes, chilli peppers and Salsas and condiments like guacamole,
avocados, to name a few. The Olmecs
are also thought to be the civilisation to REGIONAL DIVERSITY
whom we owe the wonders of chocolate.
They discovered the delights of roasting HAS PRODUCED MANY
cacao beans around 1600-1500 BCE,
creating delicious bittersweet drinks. FANTASTIC DISHES
The colonial era brought Spanish,
Portuguese and West African influences mole, chimichurri and pico de gallo
to the New World. Much like in America contribute fresh flavours and a contrast of
and Canada, the assimilation of Native temperatures and textures to meals.
American, European and African recipes,
techniques and ingredients created an Argentina boasts some of the best-
altogether new and enticing cuisine. quality beef in the world, so it’s no
The emphasis on using what the land surprise to find tender, juicy steaks on the
and sea have to offer remains, and menu. While over in Brazil, the national
regional diversity has produced many dish feijoada is a rich, smoky stew that
fantastic dishes that make the best out transforms more affordable cuts of meat
of local ingredients. into a crowd-pleasing feast. Many Latin
Maize is one of the most important American countries are great meat-eaters
crops in the Americas, and you will find and the traditional asado (barbecue) is
its signature hint of sweetness featuring a carnivore’s dream. An assortment of
in many dishes. Venezuelan arepas (corn meat cuts and sausages are grilled or
cooked over an open fire to produce a

162

barbecue buffet. These feasts are social dulce de leche is used as a sinfully good
occasions too, and are regularly enjoyed addition to all sorts of treats, from being
throughout the region. Fish and shellfish piped into churros and sandwiching
dishes are popular in coastal areas and alfajores cookies together, to flavouring
the Caribbean. Perhaps the most famous ice creams and cakes.
example is Peruvian ceviche, where
freshly caught seafood is cured (rather Food and family go hand in hand in
than cooked) by the acidity of a citrus Hispanic culture, and recipes are passed
juice marinade. from one generation to the next. As
you browse this section, remember that
If you have a sweet tooth, then Latin mealtimes are not just for sustenance
America is definitely the destination – they are a welcome chance to enjoy
for you. The thick, creamy caramel of spending time with friends and family.

SALUD! FROM AWARD-WINNING WINES TO THE MAYA MADE BITTER CHOCOLATE
CLASSIC COCKTAILS, RAISE A GLASS TO THIS DRINKS BY COMBINING ROASTED CACAO

REGION’S DELICIOUS DRINKS BEANS WITH WATER AND CHILLI,
AND THICKENING IT WITH CORNMEAL.
Whether it’s a pot of freshly brewed
Colombian coffee with a morning SWEETENERS WERE RARELY USED
– IT WAS VERY DIFFERENT TO THE
pastry, or a glass of Argentine Malbec
with a juicy steak, the perfect pairing CHOCOLATE WE ENJOY TODAY!

adds to any dining experience. ENCHILADAS CACHAPAS
Many world-famous liquors, spirits and
page 164 page 176
cocktails have been created in Latin
America. Mexico is the birthplace of - -
tequila and other mezcals, made from GALLO PINTO FAJITAS
the native agave plant; the former
is used in the popular margarita and page 166 page 178

paloma cocktails. Brazil’s national - -
drink is the zingy caipirinha, made with CEVICHE PAILA MARINA
cachaçu, while both Chile and Peru lay
claim to creating pisco sour, a brandy page 168 page 180

distilled from grape juice. - -
In Argentina and Uruguay, enjoying CREMA DE AQUACATE EMPANADAS
mate, a strong green tea, is a ritual.
The loose tea leaves are brewed in a page 170 page 182
small pot (cuia) with straw (bomba) that
also acts like a sieve. The same gourd - -
is passed around among a group as ARROZ CON LECHE ROPA VIEJA
each person drinks the tea through the
bomba, and returns it to the server to page 172 page 184

be refilled for the next person. - -
The tropical regions of Central and FEIJOADA HUEVOS RANCHEROS
northern South America, particularly
Brazil and Colombia, produce some page 174 page 186

of the world’s best coffee, with a
characteristic sweetness and tang.
Brazil is in fact the world’s leading
coffee producer, growing around

3 million tons worth each year.

163

164

btyCypuaespdsteaodopmnifnpybiegyseoreoamtsuhy,nceoesshuawur,aptmrve,vbeeseduogtaiiacsefunhofrtceradrternohb!eoelonmertss, THIS HOT, HEARTY MEXICAN DISH COULDN’T
BE ANY EASIER TO MAKE AT HOME

From the streets of Mexico City to 8 30
your dinner table, enchiladas are
always a family favourite – especially mins 15
in southwestern USA, where they mins
have become a real highlight in the
fusion Tex Mex cuisine. Stuffed with • 1 TBSP SUNFLOWER OIL • 1 TSP LIME JUICE
cheese, beans, meat and vegetables, • SALT AND BLACK PEPPER, TO TASTE
they make for a quick and easy • 1 BROWN ONION, THINLY DICED • 150 ML | 5 FL OZ | CUP SINGLE CREAM
dinner that can be customised to suit • A HANDFUL FRESH CORIANDER (CILANTRO)
any and all tastes. The combination • 2 CLOVES GARLIC, MINCED
of hot, melted cheese, a spicy and LEAVES, CHOPPED
creamy sauce, and soft tortillas is • 1-2 TSP BROWN SUGAR • 2-3 TBSP OLIVE OIL, FOR GREASING
hard to resist, so we bet you’ll be • 8 TORTILLA WRAPS
going back for a second helping • 1 TSP GROUND CUMIN • 200 G | 7 OZ | 1 CUP REFRIED BEANS
within minutes of your first bite. • 125 G | 4 OZ | 1 CUP CHEDDAR
• 1-2 RED CHILLIES, SLICED
STEP 1 Preheat the oven to 175°C (155°C fan) CHEESE, GRATED
| 350°F | gas 3. • 400 G | 14 OZ | 1 CUPS
CHOPPED TOMATOES To garnish
STEP 2 Heat some sunflower oil in a large • 125 G | 4 OZ | 1 CUP CHEDDAR
pot and fry the onion until it’s translucent • 250 G | 8 OZ | 1 CUP TINNED KIDNEY
and soft. Then add the minced garlic, and fry BEANS, DRAINED CHEESE, GRATED
for 1-2 more minutes until browned. • A HANDFUL CORIANDER (CILANTRO) LEAVES
• 400 ML | 14 OZ | 1 CUPS
STEP 3 Add the sugar, and fry for 1-2 VEGETABLE STOCK
minutes to caramelise. Then add the cumin
and chillies, and fry until aromatic. • 1 TSP PAPRIKA (USE SMOKED PAPRIKA
FOR A BBQ FLAVOUR)
STEP 4 Add the tomatoes, kidney beans
and vegetable stock, and bring to the boil. STEP 7 Grease a large rectangular baking STEP 10 Pour the remaining enchilada
Once it is boiling, add the paprika, lime juice, tin with olive oil. Lay a tortilla wrap flat onto sauce on top of the enchiladas, being sure
and salt and pepper. a plate, and spread a generous dollop of to give them an even coating. Add the
refried beans on it. Then, scoop about grated cheese on top.
STEP 5 Simmer for about 15 minutes to 2 tbsp of enchilada filling into the centre of
get rid of most of the liquid, tasting and the wrap. Top with a small handful of STEP 11 Bake in the oven for 15 minutes,
adjusting the seasoning as desired. grated cheese. or until the cheese has just melted, and is
starting to get a golden-brown colour.
STEP 6 Stir in the cream, add the fresh STEP 8 Fold the wrap over the filling, and
coriander leaves, and remove the pot from roll it up to make a long, narrow tube, then STEP 12 Remove from the oven and garnish
the heat. place in the pan. with coriander leaves. Leave to cool for 5
minutes before serving.
STEP 9 Repeat steps 7 and 8 for the
remaining 7 enchiladas.

165

PINTO teosegGepngrpbajvoearleyldendoeadwdpkaeiisfontaanhatstoetiast.nicsdfarfoeoniwerobdnre,

DESPITE ITS NAME, NICARAGUA’S GALLO PINTO IS
AN EASY AND FILLING VEGETARIAN DISH

4 Overnight 5 2 hrs
30 mins
mins

Beans and rice form the base of many ‘spotted rooster’, a reference to its • 185 G | 6 OZ | 1 CUP UNCOOKED
traditional Central and South American speckled appearance. Costa Rica also SMALL RED BEANS, OR KIDNEY BEANS
claims to be the birthplace of the meal,
dishes. Rice was brought over by and both countries proudly serve it as • 3 CLOVES GARLIC
the Spanish, while beans were being their national dish, but there’s a notable • A PINCH SALT
cultivated in the region long before difference: Nicaraguan gallo pinto is • 4 TBSP VEGETABLE OIL
Christopher Columbus set off on his • 1 MEDIUM ONION, CHOPPED
voyages. Nicaragua’s take on beans and speckled with red beans, while the • 1 RED BELL PEPPER, DICED
rice is gallo pinto – the name means Costa Rican recipe uses black beans. • 185 G | 6 OZ | 1 CUP WHITE RICE
• 250 ML | 8 FL OZ | 1 CUP WATER
STEP 1 Rinse the beans, drain, then cover STEP 6 Add the rice, stir to coat with oil • A HANDFUL CORIANDER (CILANTRO),
with water in a large bowl and leave to and fry for 4 minutes.
soak overnight. TO GARNISH
STEP 7 Add the water and a pinch of salt,
STEP 2 Rinse the beans again, place in a and bring to the boil. Cook until most of the
pot with the garlic, and cover with 3-4cm | liquid has been absorbed.
1-11/2 in water. Bring to the boil.
STEP 8 Heat 2 tbsp of oil in a pan. Add the
STEP 3 Simmer for around 2 hours until the remaining onion and red pepper, and cook
beans are tender. until soft, then add the drained beans and
fry for a further 5 minutes.
STEP 4 Take the pot off the heat, add the
salt, leave for 10-15 minutes, then drain the STEP 9 Add the rice, stir well and cook
beans and set aside. for a final few minutes until everything is
hot through.
STEP 5 Heat 2 tbsp oil in a saucepan.
Add half the onion and cook for 4-5 minutes STEP 10 Garnish with coriander and
until soft. serve immediately.

166

167

168

wSbehrrievstaeeudmwwaiimtnnheedrcfayrourcmsrateiyslaiplg.ht A DELICIOUSLY FRESH-TASTING DISH
WITH A LOT OF CITRUSY ZING

2 10 10
mins
mins

Ceviche is a dish typically made with just like it has been cooked. • RED ONION, FINELY SLICED
raw fish cured in citrus juices, originating Now considered to be the national
dish of Peru, its origins are somewhat • 250 G | 9 OZ SEABASS, SKINNED
in Peru. As the dish is not cooked, it is debated. Records suggest that a version AND DEBONED
imperative that you use the best and of the dish was consumed in Peru
freshest ingredients in order to avoid 2,000 years ago, but many believe it • TSP SALT
the risk of food poisoning. The citric acid was brought to Peru by Moorish women
causes a reaction with the raw fish that • 4 LIMES, JUICED
causes it to firm and become opaque, from Granada.
• ORANGE, JUICED
STEP 1 Place the onion in a bowl of STEP 3 To finish, divide the fish between
cold water for 5 minutes, then carefully two plates and garnish with coriander. • 1 RED CHILLI, FINELY CHOPPED
drain well.
STEP 4 Serve immediately. • A SMALL BUNCH CORIANDER (CILANTRO),
STEP 2 Now cut the fish into 2-cm | 3/4-in FINELY CHOPPED, TO GARNISH
cubes, and toss with the salt. Pour over the
lime and orange juices, as well as the
chopped chilli and onions, then leave to
marinate for 10 minutes.

169

AQUACATE Rssteotrpocilcckakhciefwerytifothlhuae’vcvdoheuligicrek.kteaenable

THIS FRESH AND SIMPLE COLOMBIAN SOUP IS
PERFECT WHATEVER THE WEATHER

4-6 10 15
mins

mins

• 2 RIPE AVOCADOS Soups are a common sight at Latin STEP 1 Peel the avocados, put aside a few
American dining tables; served as cubes or slices, and mash the rest.
• 1 TBSP BUTTER starters or enjoyed as the main event,
they make an appearance even when STEP 2 Heat the butter in a saucepan over a
• ONION, FINELY CHOPPED temperatures outside are scorching. medium heat, then add the onion and cook
These soups are often kept simple, until soft.
• 1 TSP LIME JUICE and they don’t come much easier
to make than this creamy avocado STEP 3 Add the mashed avocado, lime juice
• 1 L | 35 FL OZ | 4 CUPS recipe from Colombia. Its delicate and vegetable stock, and bring to the boil.
VEGETABLE STOCK fresh flavour means it can be topped
with all sorts of extras like grilled STEP 4 Reduce the heat and simmer for
• TSP GROUND CUMIN shrimps and chilli powder, but it’s 7-8 minutes.
most often enjoyed in its pure form
• 500 ML | 18 FL OZ | 2 CUPS with just a sprinkle of coriander and a STEP 5 Transfer to a food processor or
SINGLE CREAM OR MILK use a hand blender, and blend the mixture
few slices of avocado. until smooth.
• SALT AND PEPPER, TO TASTE
STEP 6 Add the cumin and cream/milk,
• A FEW SPRIGS CORIANDER and simmer over a medium heat for a
(CILANTRO), CHOPPED further 5 minutes.

STEP 7 Season with salt and pepper, top
with chopped coriander and serve.

170

171 ©ALAMY

172

Tcdhsaoeinnrstov’dbteceedwosetoascuaelhnctrditektlontliiweonshdnwguo, satibbnuiieutfa.ftofyloilroytreuit CON LECHE

CELEBRATE THE HOLIDAYS OR THE END OF A LONG DAY
WITH THIS CREAMY PUERTO RICAN DESSERT

6 10
mins 35
mins

• 750 ML | 26 FL OZ | 3 CUPS WATER Arroz con leche (‘rice with milk’) is a variants and traditionally prepared as
popular dessert in Latin America. Quick comfort food or for those suffering
• 185 G | 6 OZ | 1 CUP LONG GRAIN and simple to cook, it’s often whipped with bad stomachs. The recipe here is
WHITE RICE up using rice left over from a main meal. for its richer and sweeter counterpart:
a holiday dish also known as arroz con
• 2 OR 3 CINNAMON STICKS Puerto Rico has two versions of the dulce (‘sweet rice’), which is much closer
dish. One, sometimes called sopa de in texture to a British rice pudding.
• 1 SMALL PIECE GINGER, PEELED leche (‘milk soup’), is thinner than other
AND SLICED
STEP 1 Add the water, rice, cinnamon sticks, STEP 4 Simmer for a further 15-20 minutes,
• 5 CLOVES, WHOLE ginger and cloves to a heavy pan. stirring occasionally, until the rice is soft and
the mixture begins to thicken.
• 410 ML | 14 FL OZ | 1 CUPS STEP 2 Bring to the boil, then reduce the
COCONUT MILK heat and leave to simmer for 10-15 minutes STEP 5 Leave to cool then place in the
until only a little water is left. fridge until chilled.
• 1 TBSP LEMON ZEST
STEP 3 Stir in the coconut milk, lemon zest STEP 6 Serve with a sprinkle of
• A PINCH SALT and salt. Add raisins and sugar if desired. ground cinnamon.

• 75 G | 2 OZ | CUP RAISINS (OPTIONAL)

• 4 TBSP SUGAR (OPTIONAL)

• 1 TSP GROUND CINNAMON

173

BRAZIL’S NATIONAL DISH OF SMOKED MEATS AND EARTHY 1gm2lrbSait|exbctr2erstvd3uhpesegfswhlujieunoigtdzighaceicreccra,,aeo2c,1fihp7t5kabi0rgçls0iiapmn|.m2hfer¼asel:,sh
BEANS IS PERFECT FOR FEEDING A HUNGRY CROWD

Feijoada is Brazil’s answer to soul 10 8 30 3 hrs
food. The hearty meal is often served 30 mins
at leisurely gatherings, where friends hrs mins

and family can enjoy the delicious For the farofa • 450 G | 16 OZ PORK LOIN (SMOKED,
feast throughout the day. It’s a • 280 G | 10 OZ | 2 CUPS CASSAVA FLOUR IF AVAILABLE), DICED

great way to transform cheaper and (ALSO KNOWN AS MANIOC FLOUR) • 225 G | 8 OZ SMOKED BACON, DICED
overlooked cuts of meat and offal • 2 TBSP BUTTER • 300 G | 10 OZ | 1 CUPS TOMATOES, DICED
into tender morsels. In particular, the • 125 G | 4 OZ BACON, DICED
gelatine from trimmings such as hock • 1 SMALL WHITE ONION, FINELY DICED (OR USE TINNED)
and shank gives the stew a unique • 2 CLOVES GARLIC, FINELY CHOPPED • 4 BAY LEAVES
• A GENEROUS PINCH SALT AND PEPPER • 4-5 TBSP VEGETABLE OIL
depth of flavour. • A LARGE HANDFUL FRESH PARSLEY, • 1 LARGE WHITE ONION, DICED
No feijoada is complete without • 4 CLOVES GARLIC, FINELY CHOPPED
being topped with a generous ROUGHLY CHOPPED • 2 RED BELL PEPPERS, FINELY DICED
sprinkling of farofa, a toasted cassava • 1 TSP SMOKED PAPRIKA
flour mix that adds texture and For the feijoada • 1 TSP GROUND CUMIN
enhances the flavour of the meats. • 700 G | 25 OZ | 3 CUPS BLACK BEANS, • SALT AND PEPPER, TO TASTE
Likewise, orange slices may seem
like an odd accompaniment, but the SOAKED OVERNIGHT, DRAINED AND RINSED To serve
citrus cuts through the feijoada’s • 225 G | 8 OZ BEEF JERKY, SOAKED • 450 G | 16 OZ | 2 CUPS LONG-GRAIN

richness perfectly. OVERNIGHT (CHANGE THE WATER 2-3 WHITE RICE
TIMES), DRAINED AND DICED • 750 G | 26 OZ SPRING OR COLLARD
STEP 1 First make the farofa by dry toasting • 900 G | 32 OZ BEEF OR PORK HOCK,
140 g | 5 oz | 1 cup of the cassava flour in a SHANK, TONGUE AND/OR EARS GREENS, FINELY SHREDDED
pan on a low heat for 5 minutes. Pour it onto • 450 G | 16 OZ PORK RIBS, TRIMMED • 1 TBSP BUTTER
a plate and set aside. • 225 G | 8 OZ CHORIZO (OR ANY OTHER • 2 ORANGES, SEGMENTED
SMOKED SAUSAGE), SLICED
STEP 2 Turn the heat to medium-high, add STEP 5 Add the beef jerky and hock or
the butter and fry the bacon until crisp. black beans to a large pot and cover with shank (if using) to the pan, cover and simmer
Then add the onion and garlic, and keep plenty of water (at least 2-3 cm | 1 in above for about 2 hours, by which time the beans
frying until the onion is soft and turning the beans). Bring to the boil on the hob should be cooked but still slightly firm.
golden brown. (stove), then reduce the heat to a simmer.

STEP 3 Add all the cassava flour (both
toasted and untoasted) to the pan, along
with the salt and pepper. Turn the heat
to high and cook for 3 minutes, stirring
constantly. Remove from the heat, pour the
farofa into a dish and leave to cool. Cover
and set aside until it is time to serve.

STEP 4 Next, make the feijoada. Add the

174

STEP 6 If using hock or shank, remove it STEP 8 Take 1 cup of the beans from the the spring/collard greens with the butter
at this stage and discard. Add all the other stew (try to avoid including large chunks of for a few minutes until they just start to wilt.
meats to the pan along with the chopped meat in the scoop) and add it to the onion Keep the rice and greens warm until it’s time
tomatoes and bay leaves, stir everything pan. Mash the beans and onions together – to serve.
together and simmer for 30 minutes. Top a potato masher is ideal for this.
the pan up with hot water as and when STEP 11 Remove the large chunks of meat
required to maintain the same level of water STEP 9 Add all of the mashed onion and from the stew and slice into smaller pieces
above the top of the stew. bean mixture into the bean and meat and/or remove any bones. Traditionally the
pan, season with salt and pepper, and stir meats are served on a separate platter to
STEP 7 While the stew simmers, in a everything together. Taste and add more the beans, but you can return the meat
separate frying pan (skillet) heat the oil seasoning if required. Cover and simmer for slices to the pan if you prefer to serve the
over a medium-high heat and fry the another 30 minutes. dish as a stew.
onions and garlic for 10 minutes until
golden. Turn the heat down to medium, STEP 10 While the stew is on its final STEP 12 Bring the meats, beans, farofa, rice
add the bell peppers, paprika and simmer, prepare your sides. Stir the parsley and greens with the orange slices to the
cumin, and fry for another 5-10 minutes, through the cooled farofa. Cook the rice as table so everyone can serve themselves
stirring regularly. per the packet’s instructions. Lightly stir-fry (and inevitably come back for more!)

175

176

mcIaonnussoolttfdeiocraurrrcdiesmhneaoigolmfalzisqtzoctuhaahmheirkrecseeokeiolcucsldksaehgp.e!,horTypeforpoayuredd SEND YOUR TASTEBUDS TO THE STREETS OF VENEZUELA AND
COLOMBIA WITH THESE NATURALLY SWEET CORN PANCAKES

4 10
mins 20-30
mins

Cachapas are traditional snacks that Today, these sweet and salty corn For the batter
have been enjoyed across northern cakes are frequently found at street • 525 G | 18 OZ | 3 CUPS CORN
South America since pre-Columbian food stands across Venezuela and
times. Making use of the region’s maize Colombia. They are often stuffed with KERNELS (EITHER FRESH OR THAWED
– a staple crop across Latin America – creamy, gooey queso de mano (a soft FROM FROZEN)
indigenous peoples would grind corn cheese similar to mozzarella), but may • 1 TBSP MILK OR SINGLE CREAM
with stones, and cook it like pancakes on also be served with fried pork belly, or • 1-2 TBSP BUTTER OR MARGARINE,
sometimes jam for a sweeter treat. MELTED, PLUS EXTRA FOR FRYING
flat clay plates called budares. • -1 TSP SALT, TO TASTE
• 4 TBSP MASA HARINA, OR CORNMEAL
STEP 1 Blitz the corn kernels, milk/cream, STEP 4 Scoop about 1/4-1/3 cup of the (IF REQUIRED – SEE STEP 2)
melted butter/margarine and 1/2 tsp of salt in batter into the pan. Using a spatula, press
a blender until you have a thick, even batter the batter into a circle of even thickness For the filling
with no whole kernels visible. Taste the (around 10-15 cm | 4-6 in diameter) and cook • 4-6 TBSP BUTTER OR MARGARINE,
mixture – if it needs more seasoning, add the until bubbles start to form on the top.
rest of the salt and blend again. SOFTENED
STEP 5 When the spatula slides easily • 8 SLICES (1 CM | IN THICK) OF
STEP 2 The starch from the corn will underneath the cachapa, flip it over. While
thicken the batter naturally, but this can the other side cooks, spread some butter/ QUESO DE MANO, OR ANY SOFT WHITE
vary between different types of corn. If the margarine over the top side of the cachapa CHEESE SUCH AS MOZZARELLA
mixture is too thin, add the masa harina/ and place a slice of cheese on one half.
cornmeal one spoonful at a time, blending STEP 7 Repeat steps 4-6 until you have used
with each addition until the dough has STEP 6 After a couple of minutes, the other all the batter; if your pan is large enough,
thickened and holds together. side should be cooked through and the you may be able to cook 2 at once. The
cheese will have started to melt. Fold the mixture should make 8 cachapas, enough for
STEP 3 Melt some butter/margarine in a empty half of the cachapa over the cheese 2 per person. Serve immediately and enjoy
large frying pan (skillet) over a medium and set aside on a plate. Keep the cooked while warm.
heat, tilting the pan to ensure the fat and folded cachapa warm under some tin
coats the base. Reduce the heat to foil covered with tea towels, or in a warming
medium-low. drawer, while you make the rest.

177

WITH EARTHY SPICES, FRESH SIDES AND SERVED SIZZLING for(sMpewsogtrtaargeaipkpfptrpelosiaieionontdrfgtv)baret,oeughoaabeersntetcassrehor.gdmiiicanseknweebeneyt
AT THE TABLE, FAJITAS BRING THE FIESTA TO ANY FEAST

6 20-30 10-15
mins

mins

Fajitas as we know them are a true For the spice mix: For the fajitas:
Tex-Mex staple. While they were • TBSP CHILLI POWDER, MILD OR • 2 TBSP VEGETABLE OIL
popularised in Texas, their origins • 3 CHICKEN BREASTS, CUT INTO STRIPS
lie across the border in the ranches HOT, TO TASTE
of northern Mexico. Cattle ranch • 2 TBSP SMOKED PAPRIKA ABOUT 1-2 CM | - IN THICK
• 1 TBSP GROUND CUMIN • 2 MEDIUM WHITE ONIONS, THINLY SLICED
workers would take tough but • 1 TBSP GROUND CORIANDER SEEDS • 3 BELL PEPPERS, ANY COLOUR, SLICED
flavoursome cuts of beef to make • 3-4 TSP DRIED OREGANO
arracheras, by tenderising and grilling • - TSP CAYENNE PEPPER INTO STRIPS
the meat over wood-fire cookouts.
Arracheras’ more common name For the salsa: To serve:
derives from the Spanish word for • 3 LARGE OR 5-6 MEDIUM TOMATOES • 6 SOFT TORTILLAS, CORN OR WHEAT
skirt steak (faja), and today fajitas are • 2 SMALL RED ONIONS • 150 G | 5 OZ HARD CHEESE SUCH AS
made with a range of different fillings, • -1 GREEN OR HABANERO CHILLI,
including chicken, pork, seafood CHEDDAR OR MANCHEGO, COARSELY GRATED
and vegetables. For this recipe, DEPENDING ON HOW HOT YOU LIKE IT • 250 ML | 8 FL OZ | 1 CUP SOURED
we’re using chicken strips, but the • 1 HANDFUL CORIANDER (CILANTRO),
spice mix will complement any filling (SOUR) CREAM
LEAVES ONLY • 2 AVOCADOS, SLICED
you choose. • A DRIZZLE OLIVE OIL • 2 LIMES, CUT INTO 12 WEDGES
• A GENEROUS PINCH SALT AND PEPPER
STEP 1 Add all the ingredients for the spice add the chicken strips, stirring until they’re
mix to a small jar, put the lid on and shake olive oil with a generous pinch of salt and coated in the spices. Turn the heat to high
to combine. This recipe will only use 2-3 tsp pepper. Cover and set aside. and stir-fry for another 4-6 minutes, until the
of the mixture; the rest can be stored in the strips are cooked on all sides.
sealed jar in a cool, dry place for future use. STEP 3 For the fajitas, dry-fry 2-3 tsp of the
spice mix in a frying pan over a medium-high STEP 4 Remove the chicken from the pan
STEP 2 For the salsa, add the tomatoes, heat for 2 minutes, stirring regularly. Add 1 and set aside on a plate. Reduce the heat to
red onions, chilli and coriander to a food tbsp of the vegetable oil, then once it’s hot
processor and pulse for a second at a time
until you reach your desired consistency.
Alternatively, you can finely chop the
ingredients and mix them together. Add to
a serving bowl, and stir through a drizzle of

178

medium-high and heat 1 tbsp of vegetable with the onions and peppers, and stir-fry STEP 6 Serve the chicken, pepper and
oil in the pan. Add the sliced onions and for another 2-3 minutes. The chicken should onion mix along with the tortillas, cheese,
peppers, and fry for 5-6 minutes. be cooked through (cut a large slice in two sour cream, avocado and lime wedges
to make sure there is no pink meat), and the like a buffet so everyone can build their
STEP 5 Return the chicken to the pan peppers and onions should be soft. own fajitas.

179

180 ©ALAMY

Uctahsnaetgfciyleasaothrmuehaolosniltkoadhdpeneostdrmifeoapeoonaofcssoptst.ooiu–ldpyluaryaasronzuodr MARINA

PERFECT FOR A SPONTANEOUS DINNER, PAILA MARINA’S
INGREDIENTS CAN BE SUBSTITUTED TO SUIT YOUR SUPPLIES

4 10 20
mins
mins

STEP 1 Heat the olive oil in a skillet, and • 3 TBSP OLIVE OIL • 1 MEDIUM POTATO, PEELED AND CUBED
add the onion and peppers. Cook over a • ONION, CHOPPED (OPTIONAL)
medium heat for 3-4 minutes until the onion • 1 RED BELL PEPPER, CHOPPED
is soft. • 1 YELLOW BELL PEPPER, CHOPPED • 5 TBSP TOMATO PURÉE
• 2-3 CLOVES GARLIC, MINCED • 450 G | 16 OZ MUSSELS IN THE SHELL
STEP 2 Add the garlic and cook for a • 1 TSP DRIED OREGANO • 225 G | 8 OZ SHRIMPS, PEELED
further 2 minutes until the onion is soft • 1 TSP PAPRIKA (OPTIONAL) • 225 G | 8 OZ CRAB MEAT
and translucent. • 680 G | 24 OZ FIRM WHITE FISH, SUCH AS • 115 G | 4 OZ SCALLOPS
• SALT AND PEPPER, TO TASTE
STEP 3 Stir in the oregano, and add paprika COD OR HALIBUT, CUT INTO CHUNKS • 5 TBSP CORIANDER (CILANTRO) OR
if desired. • 475 ML | 16 FL OZ | 2 CUPS WHITE WINE
• 240 ML | 8 FL OZ | 1 CUP FISH OR PARSLEY, CHOPPED
STEP 4 Add the white fish, wine, stock,
potato and tomato purée to the pan and SEAFOOD STOCK
stir gently.
Chile has around 4,000 miles of Pacific in a clay bowl called a paila. The stew
STEP 5 Bring to the boil then reduce the coastline, so it’s no surprise that seafood is believed to be an effective hangover
heat, cover and simmer for 5 minutes. cure; markets are particularly busy on 1
is an important part of the country’s January, when families and friends drag
STEP 6 Add the seafood, cover and simmer cuisine. One of its most famous dishes is themselves out of bed and visit the stalls
for 5-8 minutes until the mussel shells open. paila marina, a seafood stew consisting
of whichever fish and seafood the cook together to collect ingredients for a
STEP 7 Season to taste with salt and restorative paila marina.
pepper, then serve topped with coriander has available, and traditionally served
or parsley.

181

meycmironIipnuusasptctenaeasaannuddddnaoetgsfeioflpboltdarhferkaeyniyfn.t’erhgwe,e

THESE TRADITIONAL MEAT-FILLED PASTRY PARCELS ARE ENJOYED
ACROSS LATIN AMERICA, BUT IN ARGENTINA THEY ARE A WAY OF LIFE

You’d be hard-pressed to explore 12 1hr 40-50 35-40
any Argentinian town or city without
finding a bakery window stocked with For the pastry mins mins
row upon row of enticing empanadas. • 1 KG | 2 LB | 8 CUPS PLAIN (ALL-
These popular savoury pastries were • 1 TSP DRIED OREGANO
PURPOSE) FLOUR, SIFTED • 1 TSP SWEET PAPRIKA
brought over to Latin America by • 2 TSP SEA SALT, FINELY GROUND • 1 TBSP TOMATO PASTE
Spanish settlers, and in the centuries • 240 G | 8 OZ BEEF FAT OR SHORTENING, • 1 TSP SUGAR
since they have become an integral • 450 G | 16 OZ BEEF FILLET, SLICED INTO
RENDERED AND COOLED
feature of Argentine culture. • 590 ML | 20 FL OZ | 2 CUPS SMALL, THIN PIECES (OR HIGH-QUALITY
Beef is the most common filling, but MINCE BEEF)
WARM WATER • 50 G | 1 OZ | CUP RAISINS, SOAKED
chicken, pork, fish, vegetable and IN WATER OR RED WINE TO REHYDRATE
even sweet dessert empanadas can • 115 G | 4 OZ | CUP GREEN OLIVES,
PITTED AND DICED
be found on the menu, with each • 4 EGGS, HARD BOILED, PEELED AND DICED
variety often indicated by the pastry’s • SALT AND PEPPER, TO TASTE

crimping pattern. Different regions, To bake
bakeries and families have their own • A SMALL HANDFUL POLENTA
signature twist on the classic recipe,
(plastic wrap) so they don’t stick or dry out,
so look out for some of the more then cover the whole stack with film until
unique flavour combinations to try. you need them. If the pastry starts to get
too warm, you may need to put it in the
STEP 1 In a large bowl, combine the flour, For the filling refrigerator for a few minutes.
salt and fat, and keep stirring while you • 2 TBSP BEEF FAT OR SHORTENING
slowly add the water. Keep mixing until it • 85 G | 3 OZ | CUP SPRING (GREEN) STEP 5 Preheat the oven to 200°C (180°C
forms a smooth dough, and gently knead fan) | 400°F | gas 6 and place two baking
it with your hands until it holds its shape. ONIONS, FINELY CHOPPED sheets, lined with greaseproof paper, on
Cover with cling film (plastic wrap) and leave • 1 MEDIUM WHITE ONION, FINELY CHOPPED
to rest for 1 hour at room temperature while • 1 GREEN BELL PEPPER, FINELY CHOPPED
you prepare the filling. • 1 TSP GROUND CORIANDER SEEDS
• 1 TSP GROUND CUMIN

STEP 2 Melt the fat in a large saucepan over olives and eggs, mix well and season to
a low-medium heat, and add both the onions taste. Take off the heat and allow to cool.
and the green pepper. Cook for about 10
minutes until soft, then add all the herbs and STEP 4 After the pastry has rested, roll
spices, the tomato paste and the sugar. Stir the dough out to a 2/3-cm | 1/4-inch thick
everything together well. layer, and cut out at least 12 71/2-10 cm | 3-4
in diameter circles. Re-roll the dough to
STEP 3 Turn the heat up to medium-high, create as many circles as you can. Separate
add the beef and fry for 5 minutes. Keep each pastry circle with some cling film
stirring as it cooks, until the meat is nicely
browned all over. Add the drained raisins,

182

the middle shelves. Once the filling mixture empanadas are traditionally sealed with a this sequence until you have folded the
has cooled, take one pastry disc and place braided pattern (as shown in the image): entire curved edge and repeat for
a heaped tablespoon of filling in the centre. with the flat side of the folded empanada each empanada.
Fold the pastry in half to form a semicircle, facing you, take the right-hand corner and
and press the edges down to seal them. fold it in towards the edge of the filling’s STEP 7 Sprinkle the pre-heated baking trays
Repeat this for all the empanadas. bulge, and press into place with your thumb. evenly with some polenta, and place the
This will create a new right-hand corner, empanadas on top, leaving space between
STEP 6 For a decorative touch, crimp or which you can fold in again, just above the each one. Bake for 20-25 minutes and serve
fold the edges of each empanada. Beef previous one, pressing into place. Continue fresh from the oven, piping hot.

183

184

osflIofawavyniroceoouojvua’oernkneoden,urc8sloioinhnowsokgtuferoaraorspd. a VIEJA

TENDER AND TASTY, THIS SLOW-COOKED
CUBAN STEW IS WORTH WAITING FOR

6-8 20 3hr
30mins
mins

• 1.1 KG | 2 LB FLANK OR BRAISING Meaning ‘old clothes’ in Spanish, ropa transformed into a thick beef stew. The
(CHUCK) STEAK vieja is a colourful stew made from dish is known for its slight sweetness,
traditionally achieved using ripe bell
• SALT AND PEPPER, FOR SEASONING pulled or shredded beef and vegetables.
One story of its origin tells of a man who peppers but sometimes enhanced
• 3 TBSP VEGETABLE OIL with sugar. Ropa vieja is one of Cuba’s
was so poor he ripped up and cooked national dishes, but you’ll find it on the
• 1 LARGE ONION, CHOPPED his clothes. After praying over the pot, menu in Spain and across the Caribbean.
he watched in wonder as the rags were
• 1 RED BELL PEPPER, THINLY SLICED
STEP 1 Preheat the oven to 160°C (140°C STEP 7 Cook the stew in the oven
• 1 YELLOW OR GREEN BELL PEPPER, fan) | 325°F | gas 3. for around 3 hours, until the meat is
THINLY SLICED very tender.
STEP 2 Pat the steak dry and season well
• 6 CLOVES GARLIC, MINCED with salt and pepper. STEP 8 Remove the steaks from the dish
and use a couple of forks to pull it into
• 800 G | 28 OZ | 3 CUPS STEP 3 Heat the oil in a Dutch oven or other thin shreds.
TINNED TOMATOES deep ovenproof dish over a medium-high
heat and cook the steak for 5-8 minutes until STEP 9 Return the beef to the stew, add
• 250 ML | 9 FL OZ | 1 CUP WHITE WINE browned on both sides. Set the steak aside. the olives, season and cook for another
20 minutes until the meat is coated with a
• 1 TSP DRIED OREGANO STEP 4 Add the onion and bell peppers to thick sauce.
the oil, and cook over a medium heat until
• 1 TSP GROUND CUMIN soft, around 8 minutes. STEP 10 While the stew is in the oven for
the final 20 minutes, cook the rice in a pan
• 1 TSP PAPRIKA STEP 5 Add the garlic and cook for 1 minute. or rice cooker.

• 90 G | 3 OZ | CUP GREEN
OLIVES, HALVED

• 540 G | 19 OZ | 3 CUPS WHITE RICE

• 1 SMALL HANDFUL CORIANDER
(CILANTRO), CHOPPED

STEP 6 Add the browned steak, tomatoes, STEP 11 Serve the ropa vieja over rice and
white wine, oregano and spices. top with coriander.

185

RANCHEROS oIfeufglitngqhtsuweiliiitndttohh,ymtethoaralewykrtshou.paeinotlsasenhacyi.ahsCvisneeogtoaktlhoet

START YOUR DAY LIKE A TRUE VAQUERO: THIS MEXICAN MEAL
MAKES A WONDERFULLY WARMING BREAKFAST OR BRUNCH

2 10-15 25-30 Huevos rancheros (‘ranchers’ eggs’)
is a Mexican breakfast traditionally
mins enjoyed by farm hands to fill their
stomachs in preparation for the day’s
mins work ahead. The key ingredients are
fried eggs in a spicy tomato salsa
For the tomato salsa For the eggs with crisp fried tortillas, but there
• -1 TBSP VEGETABLE OIL • 1-2 TBSP VEGETABLE OIL OR BUTTER are plenty of variations to turn this
• 1 WHITE ONION, PEELED AND FINELY CHOPPED
• 1-2 CLOVES GARLIC, PEELED AND • 2 LARGE EGGS, AT ROOM TEMPERATURE humble dish into a hearty meal.
With the addition of refried beans,
FINELY CHOPPED • SALT AND PEPPER, TO TASTE some spicy chorizo or fresh avocado,
• TSP PAPRIKA
• TSP GROUND CORIANDER (CILANTRO) SEEDS Optional extras this simple breakfast can be
• A PINCH CAYENNE PEPPER • 200 G | 7 OZ | 1 CUP READY-TO-EAT transformed into a mix-and-match
• 1 RED BELL PEPPER, DICED
• 1 GREEN BELL PEPPER, DICED CHORIZO, PEELED AND DICED lunch or dinner. Sprinkle with
• -1 GREEN HABANERO PEPPER, DESEEDED cheese for extra richness, add some
• A 400 G | 14 OZ TIN REFRIED BEANS, jalapeño pepper slices for a chilli hit,
AND FINELY CHOPPED (OPTIONAL) HEATED AS PER THE CAN’S INSTRUCTIONS or cool things down with a dollop of
• 600 G | 21 OZ | 2 CUPS TOMATOES,
• 2-4 TBSP SOURED (SOUR) CREAM soured cream.
CHOPPED (OR USE TINNED)
• 1-2 SHAKES TABASCO SAUCE (OPTIONAL) • 1 AVOCADO, HALVED AND SLICED, OR A FEW STEP 1 First make the salsa. Heat the oil in
• A SMALL HANDFUL FRESH CORIANDER SPOONFULS GUACAMOLE a large frying pan (skillet) over a medium
heat. Add the onions and gently fry for 8-10
(CILANTRO) LEAVES, ROUGHLY TORN • A GENEROUS HANDFUL GRATED HARD minutes until they start to soften.
CHEESE, SUCH AS MANCHEGO OR CHEDDAR
For the tortillas: STEP 2 Add the garlic, paprika, ground
• 1-2 TBSP VEGETABLE OIL OR BUTTER • 1 JALAPEÑO PEPPER, THINLY SLICED coriander, cayenne pepper, red and green
• 2 LARGE OR 4 SMALL CORN TORTILLAS peppers and habanero pepper (if using).
• 1 LIME, CUT INTO WEDGES, TO Fry for a few minutes until the spices
SQUEEZE OVER THE DISH become aromatic and the peppers soften.
Stir regularly to make sure nothing catches.

STEP 3 Add the tomatoes and Tabasco
sauce (if using), stir everything together,
and reduce the heat to medium-low. Cook,
uncovered, for 5 more minutes while you
prepare the tortillas.

186

STEP 4 In a separate frying pan, heat the the pan so you have a space in the middle well and fry them sunny side up until the
oil or butter over a high heat and fry the large enough to fry the eggs. If the salsa whites are cooked but the yolk is still a
corn tortillas (one at a time) for a few is too watery, either cook for a few more bit wobbly.
minutes on each side until they start to minutes to reduce the mixture, poach the
crisp up. Remove from the pan and place eggs (see tip), or use a separate pan for the STEP 7 Scatter the salsa with the
on a plate with kitchen paper to absorb next step. coriander leaves. Bring the tortillas, salsa
any excess oil. Keep them warm while you and eggs to the table and then serve
prepare the eggs. STEP 6 Add a little oil or butter to the straight from the pan: make sure you line
cleared area of the salsa pan and crack in each dish with a tortilla and top with the
STEP 5 With a wooden spoon or spatula, the eggs (if the pan is small you may need to salsa and an egg. Enjoy with your choice of
move the tomato salsa to the edges of do this one egg at a time). Season the eggs optional extras (listed under Ingredients).

187

A Beans, refried 165, 186 Butter 19, 20, 23, 24, 27, 28, Cheese, queso de mano 177
Beans, small red 166 32, 35, 36, 45, 46, 49, 53, 54, Cheese, ricotta 93
Active dry yeast 80, 98, 132 Beansprouts 116, 120, 135 Cheese fondue 31
African 68, 71, 72, 74, 77, 78, Beef 28, 36, 45, 50, 54, 63, 110, 63, 74, 80, 83, 93, 104, 119, 127, Cheesesteak 145
80, 83, 84, 87 Chestnut mushroom 23
All-purpose flour 19, 20, 27, 120, 131, 145, 160, 174, 182, 184 148, 151, 152, 155, 159, 160, 170, Chicken 16, 19, 68, 77, 84, 98,
28, 32, 35, 45, 46, 54, 60, 74,
Beef, minced 28, 54, 110, 160 174, 177, 186 123, 131, 135, 147, 156, 178
80, 90, 98, 132, 148, 151, 152, Beef fat 182 Butter, salted 35, 46, 119
Beef hock 174 Butter, unsalted 20, 27, 93, Chicken broth 77, 84
155, 160, 182 Beef jerky 174 127, 148, 160 Chicken stock 19, 23, 68, 77,
Allspice 28, 106, 110, 160 Beef stock 28, 45, 50, 54, Butter beans 42
American 142, 145, 147, 148, 151, Buttermilk 49, 152 124, 132, 135, 151, 155, 156
152, 156, 159 63, 155 Button mushrooms 19
Apple 32 Chicken yassa 77
Apple strudel 32 Beef stroganoff 63 C Chickpeas 90, 103
Arborio rice 16, 23 Beetroot 50 Chickpea flour 72
Argentine 182 Beets 50 Cabbage 50, 56 Chicory 147
Arroz con leche 173 Belgian 27 Cachapas 176 Chilean 181
Artisan bread 31 Belgian waffle 27 Cajun seasoning 156 Chilli 42, 78, 83, 87, 116, 123,
Asian 116, 119, 120, 123, 124, 127, Bell pepper 42, 68, 94, 145, Cake 53, 60
128, 131, 132, 135, 136, 139 Cameroonian 68 128, 131, 135, 136, 165, 169, 178
Aubergine 46, 94, 100, 123 156, 174, 178, 181, 182, 184, 186 Canadian 155, 160
Aubergine, Thai 123 Cannellini beans 42 Chilli, green 87, 128, 131, 136
Austrian 32 Berbere spice 72 Canola oil 145 Chilli, habanero 178, 186
Avocado 36, 147, 170, 178, 186 Bibimbap 120 Capers 36 Chilli, jalapeño 186
Avocado soup 170 Bicarbonate of soda 90, 103 Caraway seeds 45, 78 Chilli, red 42, 78, 83, 131,
Biscuits 159 Cardamom 80, 87, 98, 104
B Bittersweet chocolate 39, 148 Carribean 173, 184 165, 169
Black beans 174 Carrot 19, 24, 42, 45, 50,
Bábovka 53 Bled cream cake 60 71, 120 Chilli powder 87, 90, 110, 119,
Bacon 24, 45, 49, 147, 151, 174 Bob chorba 42 Cassava flour 174
Baharat 94, 106 Boba tea 139 Caster sugar 20, 53, 60, 128, 142, 178
Bahraini 98 Bok choi 131 93, 135
Baking powder 152 Borek 110 Cauliflower 98 Chilli sauce 131
Baklawa (baklava) 104 Borscht 50 Cayenne pepper 68, 84, 160, Chinese 132
Bamieh bil zeit 113 Bourbon 142 178, 186 Chinese BBQ pork 132
Basmati rice 68, 119, 128 Brazilian 174 Celery 151, 160 Chinese five spice 135
Batter 35, 98, 177 Bread 24, 31, 36, 45, 50, 56, 87, Celery seeds 142 Chives 36, 147
Bay leaf 19, 46, 50, 68, 77, Central American 165, 166, Chocolate 39, 148
87, 151, 174 128, 145, 151 178, 186 Chocolate, dark/bittersweet
BBQ sauce 142 Ceviche 169
Beans 42, 165, 166, 174, 186 Bread, artisan 31 Char siu 132 39, 148
Beans, black 174 Bread, naan 128 Cheddar cheese 155, 165,
Beans, butter 42 Bread, rye 36 178, 186 Chorizo 16, 156, 174, 186
Beans, cannellini 42 Bread, soda 24 Cheese 23, 31, 36, 39, 46, Cider vinegar 142
Beans, haricot 42 Bread, sourdough 151 59, 93, 145, 147, 155, 165, 177, Cilantro 78, 87, 90, 109, 113, 119,
Beans, kidney 165 Breadcrumbs 28, 32
British 35 178, 186 128, 131, 135, 136, 165, 169, 170,
Brown sugar 32, 116, 127, 139, Cheese, blue 147
Cheese, cheddar 155, 165 178, 181, 182, 184
142, 165 Cheese, cream 36
Cheese, Emmental 31 Cinnamon 20, 32, 46, 71, 74,
Bubble tea 139 Cheese, feta 59
Bulgarian 42 Cheese, graviera 46 80, 87, 104, 135, 160, 173
Bulgur wheat 97 Cheese, Gruyere 31
Bundt cake 53 Cheese, hard 178, 186 Clam juice 151
Bunny chow 87 Cheese, kefalotyri 46 Clams 151
Burundian 80 Cheese, manchego 178, 186 Cloves 135, 160, 173
Cheese, mascarpone 39 Cobb salad 147
Cheese, mozzarella 93, 177 Cocoa powder 39, 53, 148
Cheese, parmesan 23, 46 Coconut flakes 127
Cheese, provolone 145 Coconut milk 80, 123, 127,

128, 173

Coffee 39
Coffee beans 39
Coffee granules 148
Coffee liqueur 39
Collard greens 174
Colombian 170, 177
Condensed milk 127, 159
Coriander 78, 87, 90, 109, 113,

119, 128, 131, 135, 136, 165, 169,

170, 178, 181, 182, 184, 186

Corn kernels 177
Cornflour 20, 31, 132, 155

188

Cornmeal 177 Eastern European 42, 45, 46, Gambian 68 80, 148, 159
Cornstarch 74 49, 50, 53, 54, 56, 59, 60, 63, 64 Garam masala 87, 119 Indian 128, 136
Coq au vin 19 Egg 20, 27, 28, 35, 36, 39, Garbanzo beans 90 Indonesian 131
Cos lettuce 147 46, 53, 54, 59, 60, 74, 80, 116, Garlic 16, 19, 23, 31, 46, 50, 54, Iranian 110
Costa Rican 166 56, 59, 63, 68, 71, 72, 77, 78, 83, Iraqui 94, 100, 106
Courgette 46 120, 124, 131, 147, 148, 159, 160, Irish 24
Crab meat 181 84, 87, 90, 94, 103, 109, 113, 116, Irish stew 24
Cranberry sauce 28 182, 186 Italian 23, 39
Cream 20, 28, 39, 45, 54, 60, Egg noodles 131 120, 124, 128, 131, 142, 145, 147,
148, 151, 159, 165, 170, 177, 178 Eggplant 46, 94, 98, 123 J
Cream, double/heavy 20, 28, Eggplant, Thai 123 151, 156, 160, 165, 166, 174, 181,
39, 60, 148, 151 Egyptian 90, 109 Jalapeno chilli pepper 186
Cream, single 165, 170, 177 Emirati 98 184, 186 Jambalaya 156
Cream, soured/sour 45, 54, Emmental cheese 31 Garlic, powder 56, 68, 142 Japanese 124
178, 186 Empanadas 182 Garlic and ginger paste 119 Jasmine rice 106, 120
Cream, whipping 159 Enchiladas 165 Ghanaian 68, 84 Jollof rice 68
Cream cheese 36 Espresso 39 Ghee 119, 136 Jordanian 90
Crema de aquacate 170 Ethiopian 72 Gherkins 36
Creme fraiche 23 European 16, 19, 20, 23, 24, 27, Ginger 68, 84, 87, 135, 173 K
Crêpe 136 28, 31, 32, 35, 36, 39, 42, 45, 46, Ginger powder 71, 160
Croutons 151 Goan fish curry 128 Kaffir lime leaves 123
Cuban 184 49, 50, 53, 54, 56, 59, 60, 63, 64 Gochujang 120 Kataifi pastry 93
Cucumber 120 Extra virgin olive oil 97, Goulash 45 Kefalotyri cheese 46
Cumin 71, 78, 87, 90, 109, 110, 103, 147 Graham crackers 159 Kefir 49
119, 128, 142, 165, 170, 174, 178, Gram flour 72 Kenyan 80
F Granulated sugar 74, 80, 93, Ketchup 142, 145
182, 184 98, 104, 120, 124, 159 Key limes 159
Curly endive 147 Fajitas 178 Grapeseed oil 147 Key lime pie 159
Curry 119, 123, 128 Falafel 90 Graviera cheese 46 Kidney beans 165
Curry leaves 87, 136 Farofa 174 Gravy 35, 152, 155 Kimchi 120
Curry powder 68, 87, 94, 131 Fava beans 90, 109 Greek 46, 59 King prawns 16
Custard 20 Feijoada 174 Green chilli 87, 128, 131, 136 Kirsch 31
Custard tart 20 Fenugreek seeds 136 Green olives 182, 184 Korean 120
Czech 53 Feta 59 Green onion 116, 124, 131, Kremšnita 60
Filipino 127 156, 182 Kubba haleb 106
D Filo pastry 59, 104, 110 Grey peas 49 Kulajda 64
Fish 128, 181 Groundnut stew 84 Kunafa nabulsi 93
Danish 36 Fish curry 128 Gruyere cheese 31 Kuwaiti 98
Dark chocolate 39, 148 Fish sauce 116, 123, 135 Guacamole 186
Dark soy sauce 116, 131 Fish stock 151, 181 Gugelhupf 53 L
Dates 71 Flat rice noodles 135 Guinness 24
Date syrup 98 Flour 19, 20, 24, 27, 28, 31, 32, Ladyfingers 39
Dhal bhat 119 35, 45, 46, 53, 54, 60, 72, 74, H Lamb 24, 46, 71, 87, 94, 106
Digestive biscuits 159 Lamb tagine 71
Dijon mustard 63, 142 80, 90, 98, 132, 148, 151, 152, Habanero chilli pepper 178, 186 Lardons 19
Dill 28, 36, 50, 56, 59 Hard cheese 178, 186 Latin American 165, 166, 169,
Dim sum 132 155, 160, 174, 182 Haricot 42 170, 173, 174, 177, 178, 181, 182,
Dolma 94 Flour, cassava/manioc 174 Harissa 78
Double cream 20, 28, 39, 60, Flour, chickpea/gram 72 Hazelnuts 32 184, 186
148, 151 Flour, cornflour 20, 31, 155 Heavy cream 20, 28, 39, 60, Latvian 49
Dough 20, 27, 32, 54, 74, 80, Flour, plain/all-purpose 19, 20, 148, 151 Lebanese 90, 97, 113
132, 177 27, 28, 32, 35, 45, 46, 54, 60, Herbs 24, 36, 46 Lemon 16, 109
Doughnut 80, 98 Hoi sin sauce 132 Lemongrass 123
Drop biscuits and sausage 74, 80, 90, 98, 132, 148, 151, 152, Honey 104, 139 Lemon juice 31, 32, 50, 71, 77,
gravy 152 Horseradish 36 78, 83, 93, 94, 97, 100, 104, 109,
Dumplings 54, 98 155, 160, 182 Huevos rancheros 186
Flour, self-raising 53 Hummus 103 113, 147
E Fondue 31 Hungarian 45 Lemon zest 32, 53, 173
French 19 Lentils 119
East African 72, 80, 83 Fries 155 I Lentils, red 119
Frying pan 16 Lettuce 147
Ful medames 109 Iceberg lettuce 147
Icing sugar 20, 27, 32, 39, 53, 60,
G

Gallo pinto 166

189

Lettuce, cos/romaine 147 Mustard 63, 77, 142, 147 156, 160, 165, 166, 169, 170, 174, Philadelphia cheesesteak 145
Lettuce, iceberg 147 Mustard, Dijon 63, 142 Pho 135
Light soy sauce 120, 132 Mustard powder 142, 160 178, 181, 182, 184, 186 Pie 148, 159, 160
Lime 116, 135, 159, 169, 178, 186 Mustard seeds 136 Onion, red 35, 36, 46, 78, 94, Pierogi 54
119, 147, 169, 178 Pine nuts 100
Lime juice 131, 159, 165, 169, 170 N Onion, spring/green 116, 124, Pistachio baklawa (baklava)
Lime powder 106 131, 156, 182 104
Lime zest 131, 159 Naan bread 128 Onion, white 16, 19, 23, 24, 49, Pistachios 93, 104
Lingonberries 28 Natural yoghurt 119 90, 97, 106, 109, 110, 113, 174, Plain flour 19, 20, 27, 28, 32,
Lingonberry jam 28 Ndao 80 35, 45, 46, 54, 60, 74, 80, 90,
Louisianan 156 Nepalese 119 178, 182, 186 98, 132, 148, 151, 152, 155,
Luqaimat 98 New England clam chowder 151 Onion powder 68, 142 160, 182
Nicaraguan 166 Orange 169, 174 Polenta 182
M Nigerian 68 Orange, juice 169 Pomegranate molasses 94
Nigerien 68, 84 Orange blossom water 93, 104 Pomegranate seeds 100
Mahamrior mamri 80 Noodles 116, 124, 131, 135 Oregano 54, 142, 178, 181, Pork 16, 28, 35, 54, 56, 124, 142,
Malay 131 Noodles, egg 131 182, 184 152, 156, 160, 174
Malian 68 Noodles, flat rice 135 Oyster crackers 151 Pork, belly 124
Manchego 178, 186 Noodles, ramen 124 Oyster sauce 132 Pork, minced 28, 54, 56, 160
Mandazi 80 Noodles, rice 116 Pork, sausages 16, 35, 152, 156
Manioc flour 174 Nori 124 P Pork, spare ribs 142
Maple syrup 142 North African 71, 78 Pork hock 174
Maqluba 100 Nutmeg 46, 59, 160 Pad thai 116 Portueguese 20
Marinara sauce 145 Nuts 32, 148 Paella 16 Portueguese tart 20
Marsala wine 39 Paila marina 180 Potato 24, 28, 45, 46, 50, 56,
Masa harina 177 O Palestinian 90, 93, 100, 113 71, 84, 87, 127, 131, 136, 151, 155,
Masala dosa 136 Palm sugar 116, 123 160, 181
Mascarpone cheese 39 Oil 16, 23, 32, 35, 36, 42, 46, 50, Pancetta 19, 45 Potato, purple sweet 127
Matcha powder 139 53, 56, 59, 68, 71, 72, 77, 78, 80, Paprika 16, 42, 45, 63, 68, 83, Potato, sweet 71, 84, 127
Mauritanian 68 83, 87, 90, 94, 97, 98, 100, 103, 103, 142, 165, 174, 178, 181, 182, Poutine 155
Meatballs 28 106, 109, 110, 113, 116, 119, 120, 128, Powdered sugar 20, 27, 32, 39,
Meat pie 160 131, 132, 136, 145, 147, 155, 156, 184, 186 53, 60, 80, 148, 159
Mee goreng 131 166, 174, 178, 181, 184, 186 Paprika, smoked 16, 165, 178 Prawns 16, 83, 116, 131, 156
Mexican 165, 178, 186 Oil, canola 145 Parmesan 23 Puerto Rican 173
Microgreens 28, 36 Oil, extra virgin olive 97, Parsley 23, 42, 45, 50, 54, 59, Puff pastry 20, 60
Middle Eastern 90, 93, 94, 103, 147 63, 71, 90, 94, 97, 106, 109, 110, Purple sweet potato 127
97, 98, 100, 103, 104, 106, 109, Oil, grapeseed 147
Oil, olive 16, 23, 36, 42, 46, 50, 151, 174, 181 Q
110, 113 56, 59, 71, 72, 78, 83, 90, 94, 100, Passata 56
106, 109, 110, 113, 145, 156, 178, 181 Pastéis de nata 20 Qatari 98
Milk 20, 35, 46, 53, 60, 74, 80, Oil, peanut 77, 84, 155 Pastry 20, 32, 59, 60, 74, 93, Queso de mano 177
139, 152, 159, 170, 177 Oil, sesame 120 104, 110, 148, 182
Oil, sunflower 35, 68, 106, Pastry, filo 59, 104, 110 R
Milk, coconut 80 128, 131 Pastry, kataifi 93
Milk, condensed 127, 159 Oil, vegetable 32, 42, 53, 77, 80, Pastry, puff 20, 60 Radish 36
Milk, whole 20, 152 87, 98, 116, 119, 120, 128, 131, 132, Pasty 182 Raisins 32, 173, 182
Milk tart (melktert) 74 136, 166, 174, 178, 184, 186 Peanuts 84, 116 Ramen 124
Mint 27, 39, 59, 97 Okra 113 Peanuts, roasted 84, 116 Ramen noodles 124
Mirin 124 Olives 182, 184 Peanut butter 84 Rårörda lingon 28
Miso 124 Olives, green 182, 184 Peanut oil 77, 84, 155 Ras el hanout 71
Miso, white shiro 124 Olive oil 16, 23, 36, 42, 46, 50, Pearl sugar 27 Red chilli 42, 78, 83, 131,
Mississippi mud pie 148 56, 59, 71, 72, 78, 83, 90, 94, 100, Pearl tea 139 165, 169
Moroccan 71 106, 109, 110, 113, 145, 156, 178, 181 Peas 16 Red lentils 119
Moussaka 46 Omani 98 Pea shoots 36 Red onion 35, 36, 46, 78, 119,
Mozambican 83 Onion 16, 19, 23, 24, 28, 35, 36, Pecans 148 147, 169, 178
Mozambique prawns 83 42, 45, 46, 49, 50, 54, 56, 59, 63, Peppercorns 50 Red wine 19, 46
Mozzarella 93, 177 68, 71, 72, 77, 78, 84, 87, 90, 97, Pepper, bell 42, 68, 94, 145, 156, Red wine vinegar 147
Muscovado sugar 142 98, 106, 109, 110, 113, 116, 119, 124, 174, 178, 181, 182, 184, 186 Refried beans 165, 186
Mushroom 19, 23, 63 128, 131, 132, 136, 142, 145, 147, 151, Pepper, cayenne 68, 84, 160, Rice 16, 23, 56, 68, 94, 98, 106,
Mushroom, button 19 178, 186
Mushroom, chestnut 23 Pepper, habanero chilli 178, 186
Mushroom, porcini 23 Pepper, scotch bonnet 68, 77
Mussels 16, 181 Peruvian 169

190

119, 120, 128, 136, 156, 166, 173, Small red beans 166 Sugar, vanilla 60 Urid dal 136
Smoked salmon 36 Sultanas 71
174, 184 Smørrebrød 36 Sumac 94 V
Soda bread 24 Summer savory 42
Rice, arborio 16, 23 Soup 42, 45, 50, 151, 170 Sunflower oil 35, 68, 106, Vanilla essence 60
Rice, basmati 68, 119, 128 Soured (sour) cream 45, 50, 128, 131 Vanilla extract 39, 74, 148
Rice, jasmine 106, 120 54, 63, 178, 186 Swahili 80 Vanilla pod 20
Rice, paella 16 South African 74, 80, 87 Swahili buns 80 Vanilla sugar 60
Rice noodles 116 South American 169, 170, 174, Swedish 28 Vegetable oil 32, 42, 53, 77,
Rice vinegar 120 177, 181, 182 Swedish meatballs 28 80, 87, 98, 116, 119, 120, 128,
Rice, white 136, 166, 173, Soy sauce 28, 116, 120, 124, Sweet potato 71, 84, 127 131, 132, 136, 166, 174, 178,
131, 132 Sweet potato, purple 127 184, 186
174, 184 Soy sauce, dark 116, 131 Swiss 31 Vegetable stock 35, 45, 50,
Soy sauce, light 120, 132 Syrian 90, 97 151, 165, 170
Rice pudding 173 Spanakopita 59 Syrup 93, 98 Venezuelan 177
Ricotta 93 Spanish 16 Vietnamese 135
Risotto 23 Spare ribs 142 T Vinegar 56, 142, 147, 160
Roasted peanuts 84, 116 Spearmint 42 Vinegar, cider 142
Rock salt 142, 160 Spinach 59, 120 Tabasco 142, 186 Vinegar, red wine 147
Rock sugar 135 Sponge fingers 39 Tabbouleh 97 Vinegar, rice 120
Romaine lettuce 147 Spring greens 84, 174 Tagine 71 Vinegar, white 160
Romanian 56 Spring onion 116, 124, 131, Tahini 90, 100 Vine leaves 94
Ropa vieja 184 156, 182 Taiwanese 139
Rosemary 35 Steak 145, 184 Tamarind paste 94, 116, W
Rum 60 Stew 24, 45, 71, 77, 84, 113, 174, 119, 128
Russian 50, 63 181, 184 Tanzanian 80 Waffle 27
Rwandan 80 Stew, Irish 24 Tapioca pearls 139 Waffle, Belgian/Liege 27
Stock 16, 19, 23, 24, 28, 35, 45, Texas BBQ ribs 142 Walnuts 148
S 50, 54, 63, 68, 77, 135, 151, 155, Thai 116, 123 Watercress 147
Thai aubergines/eggplants 123 West African 68, 77, 84
Saffron 16, 98 156, 165, 170, 181 Thai basil leaves 123, 135 Western European 16, 19, 20,
Sage 160 Stock, beef 28, 45, 50, 54, Thai green curry 123 23, 24, 27, 28, 31, 32, 35, 36, 39
Sake 124 63, 155 Thai green curry paste 123 White onion 16, 19, 23, 24,
Salad 147 Stock, chicken 19, 23, 68, 77, Thyme 19, 24, 46, 56, 68, 49, 106, 109, 110, 113, 174, 178,
Salmon, 36 132, 135, 151, 155, 156 151, 160 182, 186
Salmon, smoked 36 Stock, fish 151, 181 Tiramisu 39 White rice 136, 166, 173,
Salsa 186 Stock, lamb 24 Toad in the Hole 35 174, 184
Sandwich 145 Stock, seafood 181 Tofu 116, 131 White shiro miso 124
Sarmale 56 Stock, vegetable 35, 45, 50, Tomato 16, 36, 42, 45, 46, 50, White vinegar 160
Saudi Arabian 98 151, 165, 170 56, 72, 84, 87, 94, 97, 109, 113, White wine 23, 31, 181, 184
Sauerkraut juice 56 Strawberries 27 Whole milk 20, 152
Sausages 16, 35, 152, 156 Stroganoff 63 128, 131, 147, 156, 165, 174, 178, Whole star anise 135
Savoiardi biscuits 39 Strudel 32 Wine 19, 23, 31, 39, 46, 181, 184
Scallops 181 Sugar 20, 27, 32, 39, 46, 53, 56, 184, 186 Wine, marsala 39
Scandinavian 28, 36 60, 74, 80, 93, 98, 104, 116, 120, Tomato ketchup 131 Wine, red 19, 46
Scotch bonnet pepper 68, 77 Tomato paste 110, 113, 182 Wine, white 23, 31, 181
Seabass 169 123, 124, 127, 132, 135, 139, 142, Tomato purée 46, 68, 94, 119, Worcestershire sauce 142, 147
Seafood 16, 36, 83, 116, 128, 131, 142, 181
147, 148, 159, 165, 173, 182 Tortilla wraps 165, 178, 186 Y
151, 156, 169, 181 Sugar, brown 32, 116, 127, 139, Tourtiere 160
142, 165 Tunisian 78 Yassa 77
Seafood stock 181 Sugar, caster 20, 53, 60, Turkish 110 Yeast 27
Seeds 45 93, 135 Turmeric 71, 87, 100, 106, Yoghurt 119
Seeds, caraway 45 Sugar, granulated 74, 80, 93, 119, 136 Yoghurt, natural 119
Self-raising flour 53 98, 104, 120, 124, 159
Senegalese 68, 77 Sugar, icing/powdered 20, 27, U Z
Sesame oil 120, 124 32, 39, 53, 60, 80, 148, 159
Sesame seeds 98, 120, 124 Sugar, light brown soft 148 Ube halaya 127 Za’atar 90
Shallots 19, 124, 131 Sugar, muscovado 142, 148 Ugandan 80 Zucchini 46
Shiro 72 Sugar, palm 116, 123 Ukrainian 50
Shortening 182 Sugar, pearl 27 United Kingdom 35
Shrimp 116, 181 Sugar, rock 135
Sierra Leonean 68, 84
Single cream 165, 170, 177
Slovenian 60

191

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xperiencing food from recipes from around the world,
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is something we all enjoy, from the Middle East and mouth-
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And being able to cook your own to try along the way. Whether you
gives you that all-important control choose to follow the recipes to the
over how the end result looks, letter or decide to experiment with
smells and most importantly tastes. your own personal preferences,
In this ultimate cookbook, we just enjoy the experience as you
bring you the most appetising join us on this epic food tour of
the world!

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