Chinese Pulled Pork

 

• 1 4 pound pork shoulder/pork butt trimmed of excess fat and cubed

Sauce

• 1/4 cup light brown sugar
• 1/4 cup low sodium soy sauce
• 1/4 cup honey
• 1/4 cup mirin
• 1/4 cup ketchup
• 1/4 cup hoisin
• 1 teaspoon sriracha or more to taste
• 2 teaspoons sesame oil
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 1/2 teaspoons Chinese 5 spice powder
• 1/2 teaspoon ground ginger

INSTRUCTIONS

1. Add the pork and the sauce ingredients to the slow cooker and toss to coat the meat.
2. Cover and cook on low for 8 hours.
3. Once the pork is tender shred it with two forks. I just do this in the slow cooker.
4. You can drain some of the liquid or serve the extra liquid over rice!
5. Serve immediately with sesame seeds if desired.

Optional

1. For crispy pork when the pork has finished cooking and is shredded preheat broiler and place the pork on a rimmed baking sheet.
2. Cook until browned and crispy, 3-4 minutes. Make sure to keep an eye on it and continue to toss it.
3. Serve immediately and enjoy!

Ginger Beef Stir Fry

 
Marinade

• 2 tablespoons unseasoned rice vinegar

• 5 tablespoons soy sauce 

• 1 tablespoon honey

• 1 tablespoon peeled, grated fresh ginger

• 1 teaspoon chili pepper flakes

• 1 teaspoon ground cumin

Beef and stir-fry

• 1 1 1/4 to 1 1/2 pound top sirloin steak

• 1 tablespoon cornstarch

• 2 tablespoons vegetable oil (preferably peanut)

• 1 tablespoon dark toasted sesame oil, optional

• 3 to 4 green onions, cut on a diagonal, 1/2-inch apart, including the greens

• 2 cloves garlic, thinly sliced

• 2 to 3 hot chilies, preferably red serranos, seeded, sliced

• 1-inch knob of ginger, peeled, cut lengthwise into matchstick shapes

• 1/2 cup loosely packed, chopped cilantro
  
  Optional Ingredients: Broccoli, peppers, sesame seeds.

Method

1. 1. Chill steak, slice into strips:

   Chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut in thin slices. Slice the steak first crosswise in 1/2-inch thick slices. The cut each slice lengthwise into strips.
2. 2. Marinate the beef:

   In a medium bowl, whisk together the marinade ingredients; the soy sauce, vinegar, grated ginger, honey, red chile flakes, and cumin. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, and up to 4 hours, in the fridge.
3. 3. Make cornstarch slurry:

   In a small bowl, mix the cornstarch with 2 tablespoons of cold water to make a slurry.
4. 4. Brown the beef strips:

   Heat the oil in a wok (vegetable oil plus dark sesame oil if using), or a large sauté pan, over high heat until it is nearly smoking. As the oil is heating up, pat the beef dry and separate it into small batches no larger than what can fit into the palm of your hand. Working in batches, sauté beef until just brown outside but rare inside, no more than 1 minute. Transfer beef to a bowl.
5. 5. Stir fry chilies, garlic, ginger:

   When all of the beef is cooked, put the chilies and garlic into the pan and stir-fry 30-45 seconds. Add the julienned ginger and cook for 30-45 seconds more.
6. 6. Add beef, cornstarch slurry, scallions:

   Add the beef back to the pan. Add the cornstarch slurry. Add the scallions and mix everything together. Cook for 1 minute.
7. 7. Remove from heat, stir in cilantro:

   Turn the heat off and mix in the cilantro. Serve at once with steamed white rice.

Chimchurri (Argentinian pesto for steaks)

Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. A colorful and flavorful addition to grilled meats and more, chimichurri sauce takes just 10 minutes to make

• 1 cup firmly packed fresh flat-leaf parsley leaves 
•  3 to 4 garlic cloves 
•  2 tablespoons fresh oregano leaves (can sub 2 teaspoons dried oregano) 
•  1/3 cup extra virgin olive oil 
•  2 tablespoons red or white wine vinegar 
•  1/2 teaspoon sea salt 
•  1/8 teaspoon freshly ground black pepper 
•  1/4 teaspoon red pepper flakes
  
  1. Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). 2. Place in a small bowl. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.
  3. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a week or two.

Simple Pho (Vietnamese noodle soup)

• 3/4-inch (2 cm) section ginger 

• 2 medium-large green onions 

• 1 very small (15 g) bunch cilantro sprigs 

• 1 1/2 teaspoons coriander seeds 

• 1 whole clove 

• 3 1/2 to 4 cups (840 ml to 1 L) low-sodium chicken broth 

• 2 cups (480 ml) water 

• 6 to 8 ounces (180 to 225 g) boneless, skinless chicken breast or thighs 

• About 1/2 teaspoon fine sea salt 

• 5 ounces (150 g) dried narrow flat rice noodles 

• 2 to 3 teaspoons fish sauce 

• About 1/2 teaspoon organic sugar, or 1 teaspoon maple syrup (optional) 

• Pepper (optional) 

• Optional extras: Bean sprouts, mint sprigs, Thai basil, cilantro leaves, lime wedges, thinly-sliced chili peppers

Prepare the broth ingredients: 

1. Peel then slice the ginger into 4 or 5 coins. Smack with the flat side of a knife or meat mallet; set aside.
2. Thinly slice the green parts of the green onion to yield 2 to 3 tablespoons; set aside for garnish.
3. Cut the leftover sections into pinkie-finger lengths, bruise, then add to the ginger. Coarsely chop the leafy tops of the cilantro to yield 2 tablespoons; set aside for garnish. Set the remaining cilantro sprigs aside.
4.Toast the broth ingredients: In a 3- to 4-quart (3 to 4 l) pot, toast the coriander seeds and clove over medium heat until fragrant, 1 to 2 minutes. Add the ginger and green onion sections. Stir for about 30 seconds, until aromatic. Add the broth and bring to a simmer: Slide the pot off heat, wait 15 seconds or so to briefly cool, then pour in the broth.
5. Return the pot to the burner, then add the water, cilantro sprigs, chicken, and salt. Bring to a boil over high heat, then lower the heat to gently simmer. Remove the chicken from the broth once cooked.
6. After 5 to 10 minutes of simmering, the chicken should be firm and cooked through (press on it and it should slightly yield).

7. Simmer the broth: Continue to simmer the broth without the chicken for another 15 to 20 minutes (for a total of 30 minutes simmering time). Shred the chicken: Transfer the chicken to a bowl, flush with cold water to arrest the cooking, then drain. Let cool, then cut or shred into bite-size pieces. Cover loosely to prevent drying.

8. Soak the rice noodles: Soak the rice noodles in hot water until pliable and opaque. Drain, rinse, and set aside. Strain the broth: When the broth is done, pour it through a fine-mesh strainer positioned over a 2-quart (2-liter) pot; line the strainer with muslin for superclear broth. Discard the solids. You should have about 4 cups. Season with fish sauce and sugar (or maple syrup), if needed, to create a strong savory-sweet note.

Harira Recipe

 

• 8 oz. lamb, beef or chicken, diced (optional)
• 3 tbsp vegetable or olive oil
• several soup bones (optional)
• 2 lbs soft, ripe tomatoes - (about 6 large)
• 1 handful dry chickpeas, soaked and peeled
• 2 handfuls dry green or brown lentils
• 1 large onion, grated
• 1 stalk celery (with leaves), chopped
• 1 small bunch flat leaf parsley, finely chopped
• 1 small bunch cilantro, finely chopped
• 1 tbsp smen (optional)
• 1 tbsp salt
• 1 tbsp ginger
• 1.5 tsp black pepper
• 1 tsp ground cinnamon
• 1/2 tsp turmeric
• 3 tbsp tomato paste - combined with 1 or 2 cups water
• 3 tbsp uncooked rice OR broken vermicelli
• 1 cup flour - combined with 2 cups water
• lemon wedges and cilantro (optional) - for garnish

Ahead of Time - Prep Ingredients

• Soak the chickpeas overnight. The next day, drain and peel them. This is easily done by pressing chickpeas one-by-one between your forefinger and thumb or by rubbing all of the chickpeas vigorously in a kitchen towel. (The prepped chickpeas may be be frozen until needed.)
• Pick through the lentils to remove any stones and debris; set aside until ready to use. 
• Stew the tomatoes then pass them through a food mill to make a puree; discard the skins and seeds. Or, cut the tomatoes into quarters and process them, with or without skin, in a food processor until smooth. (The pureed tomatoes may be frozen until needed.)
• Grate the onion or process it to a thick pulp in a food processor. (The grated onion may be mixed with the pureed tomatoes and frozen until needed.)
• Wash the celery and finely chop it. Set aside. Remove and discard large pieces of stem from the parsley and cilantro. Wash the parsley and cilantro and leave to drain thoroughly before chopping finely by hand or in a food processor. (The chopped herbs may be mixed together and frozen until needed.)

Make the Soup

• In a 6-quart or larger pressure cooker or stock pot, brown the meat in the oil over medium heat. Add the soup bones, peeled chickpeas, pureed tomatoes, grated onion, spices, smen (if using) and 3 cups (710 ml) of water. Bring to a boil, cover and cook with medium pressure for 25 minutes (or simmer for 50 to 60 minutes).
• Add the lentils, tomato paste mixture, chopped herbs and 8.5 cups (2 liters) water. Bring to a boil and cover.  Continue to step 3 or step 4.
• If planning to add rice, cook the soup with medium pressure for 30 minutes (or simmer for 60 minutes); add the rice, and continue cooking with pressure for another 15 minutes (or 30 minutes by simmering). 
• OR if planning to add broken vermicelli, cook the soup with pressure for 45 minutes (or simmer for 90 minutes) before stirring in the broken vermicelli. Continue simmering for a few minutes until the vermicelli is tender.
• Taste and adjust seasoning. Thicken the soup to a silky, cream-like consistency by gradually adding the tedouira (flour and water mixture), stirring constantly to ensure that it's well blended. Use only as much as is needed to make the soup as thick as you like. 
• Simmer the soup for another 5 to 10 minutes, stirring occasionally and skimming off any foam that forms on the surface. 
• Remove from the heat and serve. 

North African Meatballs

INGREDIENTS FOR THE SAFFRON TOMATO SAUCE
2 tablespoons olive oil
1 and 1/2 cups finely diced onion
3 garlic cloves, minced
2 tablespoons tomato paste
1 inch piece cinnamon stick
Large pinch saffron, crumbled
Salt and pepper
3 cups chicken broth, vegetable broth or water

FOR THE MEATBALLS
1 and 1/2 cups cubed day-old firm white bread
1 cup milk
1 pound ground beef or lamb
1 large egg, beaten
1 teaspoon salt
¼ teaspoon black pepper
4 garlic cloves, minced
⅛ teaspoon grated nutmeg
1 teaspoon ground ginger
1 teaspoon turmeric
2 teaspoons paprika
¼ teaspoon cayenne
¼ teaspoon ground cloves 
¼ teaspoon ground coriander
½ teaspoon ground cumin
3 tablespoons chopped parsley
3 tablespoons chopped cilantro
3 tablespoons finely chopped scallion
All-purpose flour, for dusting
Olive oil or vegetable oil

FOR THE COUSCOUS (OPTIONAL)
1 cup giant couscous, m’hamsa, or medium couscous
2 tablespoons butter
½ cup golden raisins, soaked in hot water to soften, then drained
Salt
¼ teaspoon ground cinnamon

Make the sauce: 

1. Heat oil over medium-high heat in a wide, heavy bottomed saucepan. Add onion and cook without browning until softened, about 5 minutes. Add garlic, tomato paste, cinnamon and saffron, and stir well to incorporate. 

2. Season generously with salt and pepper, and allow to sizzle for 1 minute more. Add broth and simmer gently for 5 minutes. May be made several hours in advance, up to a day.

Make the meatballs:

1. Put bread cubes and milk in a small bowl. Leave bread to soak until softened, about 5 minutes, then squeeze dry.
2. In a mixing bowl, put squeezed-out bread, ground meat and egg. Add salt, pepper, garlic, nutmeg, ginger, turmeric, paprika, cayenne, cloves, coriander and cumin. Mix well with hands to distribute seasoning.
3. Add 2 tablespoons each of parsley, cilantro and scallion, and knead for a minute. May be prepared several hours in advance, up to a day.
4. With hands, roll mixture into small round balls about the size of a quarter. Dust balls lightly with flour. Heat a few tablespoons of oil, or a quarter-inch depth, over medium-high heat and fry meatballs until barely browned, about 2 minutes per side. Drain and blot on paper towel. Simmer meatballs in saffron-tomato sauce, covered, over medium heat for about 20 minutes, until tender.

Meanwhile, make the couscous, if desired: Cook according to package directions, fluff gently and stir in butter and raisins. Season with salt and cinnamon, and toss well. Step 6 Garnish meatballs with remaining parsley, cilantro and scallion. Serve with couscous and roasted tomatoes if desired. 

Peri Peri Chicken with fries

 

for 4 servings

• 1 chicken

MARINADE

• 1 cup olive oil(200 mL)
• ½ cup white vinegar(120 mL)
• 8 bird-eye chillis
• 8 cloves garlic
• 2 medium onions
• 4 teaspoons dried oregano
• 4 teaspoons paprika
• 2 teaspoons sugar
• 4 teaspoons salt
• 2 teaspoons pepper
• 1 roasted pepper
• 1 lime, juiced

PERI PERI fries

• 1 lb fried french fries(500 g)
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon white pepper
• 1 teaspoon salt

SIDES

• 2 oz mayonnaise(50 g)
  

1. 1. Remove the chicken’s backbone by using a pair of kitchen scissors. Turn it over and flatten it down to spread the chicken out as much as possible.
2. 2. Blend together all of the marinade ingredients in a food processor and spread half of it over the chicken.
3. 3. Cover and marinate in the fridge for at least 3 hours or overnight.
4. 4. Roast in the centre of a preheated oven for 60 minutes at 200°C (400°F), or until the thickest part of the thigh is 75°C. Once the chicken is cooked through, allow to rest for 10 minutes before serving.
5. 6. Simmer the other half of the marinade for 2-3 minutes to make the Peri Peri sauce.
6. 7. Use as a dip for your chicken or mix some into mayonnaise.
7. 8. To make Peri Peri chips, just shake some smoked paprika, chili powder, garlic powder and white pepper into your chips!
8. Enjoy!

West African Lime Peanut cake

1 cup white sugar
2 ½ tablespoons butter, softened
2 eggs, beaten
1 lime, juiced
1 ½ cups all-purpose flour
2 ¼ teaspoons baking powder
1 teaspoon chopped peanuts, or to taste

1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour an 8x8-inch baking dish.

2. Beat sugar and butter together until light and fluffy, about 3 minutes, beat in eggs and lime juice. Stir flour and baking powder into butter mixture until combined. Pour batter into prepared baking dish.

3. Bake in preheated oven until brown and toothpick inserted in center comes out clean, about 25 minutes. Garnish with chopped peanuts.

South African Yellow rice

 

South African yellow rice is a delicious fragrant rice. Traditionally served with bobotie, this rice recipe can also be served as a side dish to any other curry. This yellow rice gets it colour from turmeric and its sweetness from the raisins. Adding a cinnamon stick completes the full aroma of this dish.

Ingredients

• 1 cup (8 oz or 200 g) uncooked basmati rice rinsed and drained
• 1½ cup (12 oz or 360 ml) water
• 1 cinnamon stick
• 1 tablespoon turmeric
• ⅔ cups (3.5 oz or 100 g) raisins
  
• 1 teaspoon salt
  (Optional: Roasted chopped almonds)

Instructions

• Put the rice into a colander and rinse well under cold running water.
• In a medium saucepan, add the rice, raisins, turmeric, salt and water and bring to the boil.
• When the water is boiling, reduce the heat to a minimum and cover with a tightfitting lid. Let it simmer for 12 minutes. Do not remove the lid while cooking!
• After 12 minutes, take the pan off the heat and let it rest for 10 minutes, still covered with the lid. Combine roasted almonds if using it.
  
• After resting time, fluff the rice with a fork.

Egyptian stuffed Peppers

 A mixture of red and green peppers make a colorful dish.

• 6 large sweet peppers
• 1 lb ground beef or lamb
• 1/2 cup rice
• 2 medium tomatoes, finely chopped
• 1 medium onion, finely chopped
• 4 tablespoons finely chopped fresh coriander leaves or mint
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon allspice
• 1/8 teaspoon cayenne
• 2 cups tomato juice mixed with 1 teaspoon garlic powder

1. Cut out stem ends of peppers and reserve. Remove seeds and fibres from peppers, then set aside.

2. Combine remaining ingredients, except tomato juice, to make stuffing.

3. Stuff peppers, then close with stem ends. Arrange in a saucepan with opening to top, then add tomato juice and enough water to top of peppers. Bring to boil then cover and cook over medium heat for 50 minutes or until peppers are done. Serve hot with sauce.

Strawberry Mochi

 

FOR THE MOCHI

• 1 1/ 2 cups glutinous rice flour
• 1/ 4 cup sugar
• 1 cup water
• 1/ 3 cup cornstarch
• 12 strawberries
• 2 teaspoons beet and hibiscus powder, dissolved in 2 teaspoons water

FOR THE BEAN PASTE

• 2 (15 ounce) cans white kidney beans
• 1/ 4 cup sugar
• 3 tablespoons rice malt syrup
  
  

  METHOD
  
  

  • STEP 1

    Make the bean paste: Press the beans through a fine strainer to get a very smooth texture. Transfer to a pan with sugar. Bring to a simmer over low heat, stirring occasionally. As the paste is heated and sugar is dissolved, the paste will become loose. Add rice syrup, continue stirring all around so that steam gets out and the paste thickens again. Continue cooking until water has evaporated, about 10 minutes. Turn off the heat, allow to cool down. Flatten paste and wrap tightly in plastic wrap.

  • STEP 2

    Make the mochi: Combine the rice flour and sugar in a microwave-proof bowl. Add water and mix until combined. Microwave for 1 minute, stir, then microwave for 1 more minute. Stir, then heat again for 30 seconds. Mix in the beet and hibiscus powder, stirring until it thickens and comes together.

  • STEP 3

    Flour work surface with cornstarch. Put the mochi on top and cut into 12 pieces. Flatten the mochi into a circle (use more cornstarch if needed).

  • STEP 4

    Wrap the strawberries with bean paste. Put some cornstarch on your hands. Place flattened mochi dough and put the covered strawberry on top of it (with the tip facing down). Wrap it and pinch the bottom closed.

Ceviche

Lots of cultures make a version of raw fish ‘cooked’ in lemon or lime juice or even vinegar. In Latin America they don’t use coconut cream, but in the Pacific Islands they do, and it adds a lovely creamy richness. I’ve given both options here, so if you don’t want the coconut flavour you can just leave it out and add a drizzle of extra virgin olive oil instead. Make sure you use fish that is very fresh!

• 4 fresh fish fillets, boneless, skinless, cut into bite-size chunks
• 1/2 cup lemon or lime juice, or more if needed
• 20 cherry tomatoes, halved
• 2 large avocados, diced
• 2 spring onions, thinly sliced
• 1/2 red onion, very thinly sliced
• 1/2-1 red chilli, deseeded and finely chopped
• salt and freshly ground black pepper, to taste
• 1/2 cup coconut cream, or 2 tbsp extra-virgin olive oil
• a handful of coriander, to serve
• lemon cheeks, to serve (or lime)

1. Place fish in a bowl with lemon or lime juice and stir to combine (there should be enough liquid to cover the fish – if not add a little more juice).

2. Cover and chill until the fish whitens and appears ‘cooked’ (about 45 minutes).

3. Drain off and discard juice.

4. Add tomato, avocado, spring onions, red onion and chilli, if using, to the fish, reserving a little of each to garnish, and mix gently to combine.

5. Adjust seasonings to taste.

6. To serve, drizzle with coconut cream or olive oil and top with coriander and reserved tomato, avocado, spring onions, red onion and chilli, if using.

Serve with lemon or lime wedges for squeezing.