Tactical Tastes

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  • Bean & Sausage Hotpot

    Bean & Sausage Hotpot is a british miscellaneous favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 8 large Sausages
    • 1 Jar Tomato Sauce
    • 1200g Butter Beans
    • 1 tbls Black Treacle
    • 1 tsp English Mustard

    Method

    In a large casserole, fry the sausages until brown all over – about 10 mins.

    Add the tomato sauce, stirring well, then stir in the beans, treacle or sugar and mustard. Bring to the simmer, cover and cook for 30 mins. Great served with crusty bread or rice.

    Want to watch it come together? See the full walkthrough.

  • Barbecue pork buns

    Barbecue pork buns is a vietnamese pork favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 85g Sugar
    • 500g White Bread Mix
    • 1 tablespoon Sunflower Oil
    • 12 Bacon
    • Knob Ginger
    • 2 cloves chopped Garlic
    • 2 tablespoons Soy Sauce
    • 3 tablespoons Clear Honey
    • 3 tablespoons Tomato Puree
    • 1 beaten Egg

    Method

    Heat the oven to 200C/fan 180C/gas. Mix the sugar into the bread mix in a large bowl, then add water as instructed on the pack. Bring the dough together with a wooden spoon, then knead on a lightly floured surface for 5 mins until smooth. Put into a large bowl, cover with oiled cling film then leave in a warm place until doubled in size.

    Meanwhile, heat the oil in a pan, then fry the bacon until crisp, about 5 mins. Add the ginger and garlic and fry for 1 min until soft, then tip in the soy, honey and tomato purée and stir well. Can be made up to 3 days ahead.

    Turn out the dough and knead briefly, then pull into 12 even-sized balls. Flatten with your hands, then put a teaspoon-size blob of the filling in the middle. Draw the dough up and pinch it closed like a purse, then turn the bun over and sit it on a large baking sheet. Cover with oiled cling film and leave to rise for about 30 mins until the dough feels pillowy. Brush with egg and bake for 20 mins until golden. Serve warm with dipping sauce. Can be frozen after second rise for up to 1 month or baked up to a day ahead and re-warmed.

    Want to watch it come together? See the full walkthrough.

  • Baked brie with sorrel jam

    Baked brie with sorrel jam is a starter favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 cup Dried Sorrel
    • 2 cups Brown Sugar
    • 1 tsp Ground Ginger
    • 1/4 cup Cinnamon
    • 1 vanilla pod
    • Zest of 1 Orange
    • Boiled Water
    • 1 beaten Egg
    • 1 Slice Puff Pastry
    • 2 Lbs Brie
    • To serve Sorrel Jam
    • 1 tsp Water

    Method

    Sorrel jam instructions

    Combine sugar, sorrel, lemon zest, water in a medium sized pot.

    Bring to a boil as petal becomes soft

    Reduce heat, and cook until thickened.

    Let it rest before using on brie

    Baked brie instructions

    You can slice the brie in half to create a sandwich-like effect. Or you can leave the brie wheel intact and just trim the top rind of the wheel.

    Add a generous portion of jam to the top of the wheel, or one side of the sandwich

    Roll dough out with a rolling pin on a floured surface

    Trim excess dough. You can also use it to decorate .

    Wrap the pastry up around the sides and over the top of cheese wheel, wrapping completely and pressing the edges of dough together to form a tightly sealed package.

    Carefully flip the dough-wrapped cheese over, so that the gathered dough is on the bottom.Place the package, seam side down, on a baking sheet sprayed with non-stick cooking spray.

    The brie can be prepared up to this point and refrigerated for 2 days before baking.

    Be sure to bring the brie to room temperature before baking.

    Preheat the oven to 400° F.

    Combine the egg and water and brush the mixture over the top and sides of the pastry.

    Add design from leftover dough if you’d like, and brush with egg mixture

    You can use leftover sorrel pulp from your juice to make the jam. It will be a little less acidic and the color will be a brighter red instead of darker red.

    Make my jam a day ahead, so I don’t feel rushed and the jam will have time to settle.

    Add the jam to the center of the brie by slicing the brie in half and having the jam as a filler.

    Next time, I’ll use a larger pot, so that I don’t need to add water frequently to tenderize the sorrel.

  • Bai Sach Chrouk – Grilled Pork with Rice

    Bai Sach Chrouk – Grilled Pork with Rice is a pork favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 650g Pork Shoulder
    • 1/4 cup Coconut Milk
    • 3 tablespoons Soy Sauce
    • 2 tablespoons Oyster Sauce
    • 2 tablespoons Honey
    • 4 cloves Garlic
    • 1 tsp Black Pepper
    • 2 cups Jasmine Rice
    • 4 cups Water
    • 1 tablespoon Vegetable Oil
    • 1 sliced Cucumber
    • Garnish Cilantro Leaves

    Method

    1. In a large bowl, combine the coconut milk, soy sauce, oyster sauce, honey, minced garlic, and black pepper to make the marinade.

    2. Add the thinly sliced pork shoulder to the marinade, ensuring each piece is fully coated, then cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.

    3. While the pork marinates, rinse the jasmine rice under cold water until the water runs clear to remove excess starch, which helps prevent clumping.

    4. In a medium pot, combine the rinsed rice and 4 cups of water, bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed and the rice is tender.

    5. Heat a grill pan or outdoor grill to medium-high heat (about 400°F) and lightly brush with vegetable oil to prevent sticking.

    6. Remove the pork from the marinade, shaking off any excess, and place it on the hot grill, cooking for 3-4 minutes per side until nicely charred and cooked through with an internal temperature of 145°F.

    7. Tip: Avoid overcrowding the grill pan to ensure even browning and proper caramelization of the marinade.

    8. Once the pork is grilled, let it rest for 5 minutes before slicing to retain its juices and tenderness.

    9. Tip: If you prefer a saucier dish, simmer the leftover marinade in a small saucepan for 5 minutes until slightly thickened and drizzle it over the pork.

    10. Fluff the cooked rice with a fork to separate the grains and serve it warm alongside the grilled pork slices.

    11. Arrange the thinly sliced cucumber and fresh cilantro leaves on top as a refreshing garnish.

    12. Tip: For an extra kick, serve with a side of pickled vegetables or a squeeze of lime juice to balance the rich, savory flavors.

  • Ayam Percik

    Ayam Percik is a malaysian chicken favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 6 Chicken Thighs
    • 16 Challots
    • 1 1/2 Ginger
    • 6 Garlic Clove
    • 8 Cayenne Pepper
    • 2 tbs Turmeric
    • 1 1/2 Cumin
    • 1 1/2 Coriander
    • 1 1/2 Fennel
    • 2 tbs Tamarind Paste
    • 1 can Coconut Milk
    • 1 tsp Sugar
    • 1 cup Water

    Method

    In a blender, add the ingredients for the spice paste and blend until smooth.

    Over medium heat, pour the spice paste in a skillet or pan and fry for 10 minutes until fragrant. Add water or oil 1 tablespoon at a time if the paste becomes too dry. Don’t burn the paste. Lower the fire slightly if needed.

    Add the cloves, cardamom, tamarind pulp, coconut milk, water, sugar and salt. Turn the heat up and bring the mixture to boil. Turn the heat to medium low and simmer for 10 minutes. Stir occasionally. It will reduce slightly. This is the marinade/sauce, so taste and adjust seasoning if necessary. Don’t worry if it’s slightly bitter. It will go away when roasting.

    When the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days.

    Preheat the oven to 425 F.

    Remove the chicken from the marinade. Spoon the marinade onto a greased (or aluminum lined) baking sheet. Lay the chicken on top of the sauce (make sure the chicken covers the sauce and the sauce isn’t exposed or it’ll burn) and spread the remaining marinade on the chicken. Roast for 35-45 minutes or until internal temp of the thickest part of chicken is at least 175 F.

    Let chicken rest for 5 minutes. Brush the chicken with some of the oil. Serve chicken with the sauce over steamed rice (or coconut rice).

    Want to watch it come together? See the full walkthrough.

  • Aubergine & hummus grills

    Aubergine & hummus grills is a turkish vegetarian favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 Aubergine
    • 2 tablespoons Vegetable Oil
    • 3 sliced thinly Bread
    • 300g Hummus
    • 100g Walnuts
    • 40g Parsley
    • 200g Cherry Tomatoes
    • Juice of 1/2 Lemon
    • Splash Extra Virgin Olive Oil

    Method

    Lay the aubergine out in one layer on a large baking sheet. Brush sparingly with vegetable oil, then season generously. Grill for 15 mins, turning twice and brushing with oil until the slices are softened and cooked through. Meanwhile, whizz the bread into crumbs. Add 2 tsp oil and whizz briefly again, to coat.

    Spread a couple of tsps of hummus on top of each slice of aubergine. Tip the breadcrumbs onto a large plate, then press the hummus side of the aubergines into the crumbs to coat. Grill again, crumb-side up, for about 3 mins until golden.

    Toss the walnuts, parsley and cherry tomatoes in a bowl, season, then add the lemon juice and olive oil and toss again. Serve the grills with the salad, a dollop more hummus and some pitta bread.

    Want to watch it come together? See the full walkthrough.

  • Arroz con gambas y calamar

    Arroz con gambas y calamar is a spanish seafood favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 24 Raw King Prawns
    • 2 tbsp Olive Oil
    • 1 small Onion
    • 1 Bay Leaf
    • 1 pinch Saffron
    • 450g Paella Rice
    • 2 teaspoons Tomato Puree
    • 200ml White Wine
    • 650ml Seafood stock
    • 3 Medium Squid

    Method

    Peel and devein most of the prawns (a fishmonger should be able to do this for you), keeping a few whole for decoration, if you like. Heat the olive oil in a large frying pan or shallow flameproof casserole over a medium-low heat and fry the onion for 5 mins until softened. Add the bay leaf, saffron, rice and tomato purée, and cook for 1-2 mins more, stirring.

    Pour in the wine and bubble for 1-2 mins, then pour in the seafood stock and 150ml water. Cook for 5 mins, then add the squid, season well and stir to combine. Bring to the boil, then cover and reduce the heat to a gentle simmer. Cook for 12 mins more, adding a little more water if the mixture starts to look dry.

    Uncover the pan and stir through the peeled prawns, then arrange any whole prawns on top of the rice mixture. Cover again and simmer for a further 5-6 mins until the prawns are pink and cooked through. Leave to stand for a couple of minutes before serving from the pan.

    Want to watch it come together? See the full walkthrough.

  • Arroz al horno (baked rice)

    Arroz al horno (baked rice) is a spanish pork favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 tbsp Extra Virgin Olive Oil
    • 800g Pork belly slices
    • 150g Black Pudding
    • 100g Bacon lardon
    • 1 chopped Onion
    • 2 Red Pepper
    • 1 chopped Plum Tomatoes
    • 8 Garlic Clove
    • 4 teaspoons Paprika
    • 1/2 teaspoon Chilli Flakes
    • 200g Dried white beans
    • 1 1/2 L Chicken Stock
    • 6 parts Thyme
    • 375g Paella Rice
    • 1 Lemon Juice

    Method

    Heat oven to 200C/180C/gas 6. Heat half the oil in a deep frying or sauté pan (or shallow casserole dish) measuring around 30cm in diameter. Over a high heat, colour the pork belly slices on each side in several batches, then transfer to a bowl. Add the remaining oil to the pan and lower the heat to medium, then add the black pudding and bacon and fry all over for several mins. Remove with a slotted spoon. Fry the onion and peppers for around 10 mins until soft and pale gold, then add the tomato and cook until soft. Add the garlic, smoked paprika and chilli flakes and cook for another 2 mins, then put the pork, black pudding and bacon back in the pan. Add the beans, stock and whichever herb you’re using, and bring everything to the boil.

    Sprinkle the rice around the pork belly, pushing it underneath the stock. Let the stock come to the boil again, season well, then transfer to the oven (leave it uncovered). Cook for 20 mins without stirring, then check to see how the rice is doing. The rice should be tender and the stock absorbed. If it’s not ready, put back in the oven for another 5 mins, then check again. Taste for seasoning.

    Squeeze lemon juice over the top and drizzle over some extra virgin olive oil just before serving, if you like.

    Want to watch it come together? See the full walkthrough.

  • Arepa pelua

    Arepa pelua is a venezuela beef favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 500g Beef
    • 1 Onion
    • 1 Red Pepper
    • 2 cloves Garlic
    • 1 tsp Cumin
    • 1 tsp Oregano
    • 1 tsp Paprika
    • 1 L Beef Stock
    • 2 1/2 cups Water
    • Pinch Salt
    • 200g Cheese
    • Pinch Extra Virgin Olive Oil

    Method

    Cook the meat: Place the flank steak in a pot with broth or water and salt. Cook over low heat for about 2 hours, until tender and easy to shred.

    Shred the meat: Once cooked, drain and shred the meat using two forks.

    Prepare the vegetables: Sauté chopped onion, bell pepper, and garlic in a little oil. Add cumin, oregano, paprika, and salt. Stir in the meat and cook for a few minutes until the flavors are well combined.

    Make the dough: In a bowl, mix the cornmeal with warm water and salt until a soft dough forms. Let it rest for 5 minutes.

    Form the arepas: Divide the dough into 6 portions, shape into balls, and flatten into thick discs.

    Cook: Cook the arepas on a griddle or skillet over medium heat for 2–3 minutes on each side until golden. You can then bake them for a few minutes if you prefer them crispier.

    Fill: Slice the arepas open on one side, fill with the hot shredded beef, and top with grated cheese.

    Want to watch it come together? See the full walkthrough.

  • Arepa Pabellón

    Arepa Pabellón is a venezuela beef favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 Corn Arepa Filled With Mozarella Cheese
    • 1 Fried Ripe Bananas
    • 1 Can Black Beans
    • 1 Pico De Gallo Sauce
    • 2kg Shredded Meat
    • 1 chopped Tomato
    • Pinch Salt
    • Pinch Pepper

    Method

    Prepare the meat in a skillet and add salt and pepper to taste, heat the beans over medium heat in a pan, fry or grill the ripe plantains as indicated on its package and cut the tomato into small cubes. Reserve these ingredients until filling.

    Preheat the grill or pan and grill the arepa, putting it once on each side until they are golden brown.

    With the help of a knife, open it by the edge through the middle, creating a space to fill it with the ripe plantain, the beans, meat and chopped tomato.

    Serve with a little pico de gallo or guacamole dip sauce.

    Want to watch it come together? See the full walkthrough.

  • Apam balik

    Apam balik is a malaysian dessert favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 200ml Milk
    • 60ml Oil
    • 2 Eggs
    • 1600g Flour
    • 3 tsp Baking Powder
    • 1/2 tsp Salt
    • 25g Unsalted Butter
    • 45g Sugar
    • 3 tbs Peanut Butter

    Method

    Mix milk, oil and egg together. Sift flour, baking powder and salt into the mixture. Stir well until all ingredients are combined evenly.

    Spread some batter onto the pan. Spread a thin layer of batter to the side of the pan. Cover the pan for 30-60 seconds until small air bubbles appear.

    Add butter, cream corn, crushed peanuts and sugar onto the pancake. Fold the pancake into half once the bottom surface is browned.

    Cut into wedges and best eaten when it is warm.

    Want to watch it come together? See the full walkthrough.

  • Anzac biscuits

    Anzac biscuits is a australian dessert favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 85g Porridge oats
    • 85g Desiccated Coconut
    • 100g Plain Flour
    • 100g Caster Sugar
    • 100g Butter
    • 1 tblsp Golden Syrup
    • 1 teaspoon Bicarbonate Of Soda

    Method

    Heat oven to 180C/fan 160C/gas 4. Put the oats, coconut, flour and sugar in a bowl. Melt the butter in a small pan and stir in the golden syrup. Add the bicarbonate of soda to 2 tbsp boiling water, then stir into the golden syrup and butter mixture.

    Make a well in the middle of the dry ingredients and pour in the butter and golden syrup mixture. Stir gently to incorporate the dry ingredients.

    Put dessertspoonfuls of the mixture on to buttered baking sheets, about 2.5cm/1in apart to allow room for spreading. Bake in batches for 8-10 mins until golden. Transfer to a wire rack to cool.

    Want to watch it come together? See the full walkthrough.

  • Antiguan Breakfast (Chop Up and ‘Saltfish’)

    Antiguan Breakfast (Chop Up and ‘Saltfish’) is a breakfast favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 4 Egg Plants
    • 8 oz Callaloo
    • 1 lb Pumpkin
    • 3 cloves Chopped Garlic
    • 1 Diced Onion
    • 2 oz Butter
    • 1/2 tsp Salt
    • 1/4 tsp Black Pepper

    Method

    Peel and chop eggplant and pumpkin into medium-sized pieces.

    Heat butter and add onions and garlic in a medium sized pot set to medium to high heat. Sauté for 2 minutes until softened but not browned.

    Add pumpkin and eggplant. Sauté for an additional two to three minutes.

    Add water just to cover the vegetables. Bring to a boil, reduce heat to a simmer and cook until the vegetables are soft.

    Add the chopped spinach, stir and cook for an additional 3 minutes.

    Pour the vegetable mixture into a colander and let drain.

    After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk.

    Add salt and pepper. Adjust seasoning to taste.

  • Amok Trey – Cambodian Fish Curry

    Amok Trey – Cambodian Fish Curry is a seafood favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 lb Fish fillet
    • 1 Can Coconut Milk
    • 2 tablespoons Red Curry Paste
    • 1 tablespoon Fish Sauce
    • 1 tsp Brown Sugar
    • 1 cup Chicken Stock
    • 1 Egg
    • 2 Kaffir Lime Leaves
    • 1 tablespoon Vegetable Oil
    • Handful Banana Leaves
    • Garnish Cilantro
    • Garnish Lime

    Method

    1. In a medium bowl, combine the coconut milk, red curry paste, fish sauce, palm sugar, and broth, whisking until smooth—this ensures no lumps in the sauce.

    2. Heat the vegetable oil in a large skillet over medium heat (about 350°F) for 30 seconds until shimmering.

    3. Pour the coconut milk mixture into the skillet and bring it to a gentle simmer, stirring occasionally, which should take about 3-4 minutes.

    4. Add the fish cubes and kaffir lime leaves to the skillet, submerging them fully in the sauce.

    5. Reduce the heat to low, cover the skillet, and let it cook for 10 minutes until the fish is opaque and flakes easily with a fork—avoid overcooking to keep it tender.

    6. Stir in the beaten egg slowly, cooking for 2 more minutes until the sauce thickens slightly, which adds a rich, custard-like texture.

    7. While the curry simmers, prepare the banana leaves by briefly passing them over a gas flame for 10 seconds to make them pliable, or use parchment paper as a handy alternative.

    8. Spoon the curry into the center of each banana leaf square, folding the edges to form a tight packet to trap steam.

    9. Place the packets in a steamer basket over boiling water and steam for 10 minutes until heated through and fragrant.

    10. Carefully unwrap the packets and garnish with fresh cilantro and lime wedges before serving

  • Algerian Kefta (Meatballs)

    Algerian Kefta (Meatballs) is a algerian beef favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 lb Ground Beef
    • 4 Cloves Crushed Garlic
    • 1/2 cup Onion
    • To taste Salt
    • To taste Pepper
    • 3 Plum Tomatoes
    • 1 tsp Parsley
    • 1/2 cup Water

    Method

    Combine ground beef with 1/2 of the minced garlic and 1 tablespoon chopped onion in a large bowl. Mix with your hands until fully incorporated. Shape meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.

    Heat a large skillet over medium-high heat. Brown patties in batches in the hot skillet until crispy on both sides and no longer pink in the center, about 10 minutes. Set meatballs aside in a rimmed serving dish.

    Reduce heat to medium and stir remaining chopped onion into drippings in the skillet. Season with salt and pepper. Cook, stirring constantly, until onion has softened and turned translucent, about 5 minutes. Stir in remaining garlic and cook for 30 seconds. Stir in Roma tomatoes, dried parsley, and ras el hanout. Pour in water. Cook until tomatoes are soft, about 5 minutes.

    Pour tomato sauce over meatballs to serve.

    Want to watch it come together? See the full walkthrough.

  • Algerian Flafla (Bell Pepper Salad)

    Algerian Flafla (Bell Pepper Salad) is a algerian vegetarian favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 3 Green Pepper
    • 1 tablespoon Olive Oil
    • 1 tablespoon chopped Red Onions
    • 1 clove peeled crushed Garlic
    • To taste Salt
    • To taste Pepper
    • 1 Diced Plum Tomatoes

    Method

    Preheat an oven to 450 degrees F (230 degrees C). Place the whole peppers on aluminum foil. Bake until the skin is spotted black and the peppers are soft, 30 to 45 minutes, turning the peppers once if necessary.

    Remove peppers from the oven and set aside to cool for 10 minutes. Peel off the skin and remove the stem and seeds. Chop the roasted peppers into half-inch pieces.

    Heat the olive oil in a skillet over medium heat. Stir in the onion and cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes. Add the garlic, salt, and pepper; stir in the chopped peppers and tomato. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.

    Want to watch it come together? See the full walkthrough.

  • Algerian Carrots

    Algerian Carrots is a algerian side favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 1/2 cup Water
    • 2 Lbs Carrots
    • 5 tablespoons Olive Oil
    • 1 tsp Salt
    • 1/2 teaspoon Black Pepper
    • 1/2 teaspoon Ground Cinnamon
    • 1/2 teaspoon Ground Cumin
    • 3 Cloves Crushed Garlic
    • 1/2 teaspoon Thyme
    • 1 Bay Leaf
    • 1 tsp Lemon Juice

    Method

    Place a steamer insert into a saucepan, and fill with 1 1/2 cups of water, or just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the sliced carrots, reduce the heat to medium, and cover the pan again. Steam until tender but not mushy, 4 to 6 minutes depending on the thickness of the slices. Reserve 1/2 cup of the cooking liquid.

    Heat the olive oil in a skillet over medium heat. Reduce the heat to low and stir in the salt, pepper, cinnamon, cumin, garlic, and thyme. Cook the spices and garlic, stirring frequently, until fragrant, about 10 minutes. Add the 1/2 cup reserved cooking liquid and the bay leaf, cover, and simmer for 20 minutes.

    Stir in the carrots, tossing well to coat with the spice mixture, and cook until heated through, about 2 to 3 minutes. Sprinkle with lemon juice and remove the bay leaf before serving.

    Want to watch it come together? See the full walkthrough.

  • Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

    Algerian Bouzgene Berber Bread with Roasted Pepper Sauce is a algerian side favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 Red Pepper
    • 4 Tomato
    • 1 tablespoon Olive Oil
    • 4 Cloves Chopped Garlic
    • 1 chopped Jalapeno
    • To taste Salt
    • 2 Lbs Semolina
    • 1 1/2 tsp Salt
    • 3 Cups Water
    • 4 tablespoons Olive Oil
    • 6 tablespoons Olive Oil

    Method

    Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.

    Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.

    Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.

    For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.

    To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!

  • Alfajores

    Alfajores is a argentina dessert favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 300g All purpose flour
    • 200g Cornstarch
    • 200g Butter
    • 100g Sugar
    • 2 Egg Yolks
    • 1 teaspoon Lemon Zest
    • Dulce de leche
    • Sprinkling Desiccated Coconut

    Method

    Make the Dough: Cream butter and sugar. Add egg yolks and lemon zest. Gradually mix in flour and cornstarch to form a dough. Chill for 1 hour.

    Bake the Cookies: Roll out the dough, cut into circles, and bake at 180°C (350°F) for 12-15 minutes. Let cool.

    Assemble: Spread dulce de leche on one cookie, then sandwich with another. Roll the edges in coconut flakes.

    Pro Tips:

    Chill the dough before rolling it out to make it easier to handle and to prevent the cookies from spreading too much while baking.

    Dip the alfajores in melted chocolate and let them set on a wire rack for an extra decadent treat.

    Want to watch it come together? See the full walkthrough.

  • Ajo blanco

    Ajo blanco is a spanish starter favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 150g White bread
    • 200g Almonds
    • 50 ml Extra Virgin Olive Oil
    • 1 Garlic Clove
    • 1 ½ tbsp Red Wine Vinegar

    Method

    Tip the bread into a bowl and pour over 350ml water. Leave to soak for 10 mins.

    Blend the ingredients together with 350ml water and 1 tsp salt.

    Let the soup cool in the fridge for 1 hr or so, then serve with a drizzle of oil and some black pepper.

    Want to watch it come together? See the full walkthrough.

  • Ají de Aguacate Recipe (Colombian Spicy Avocado Sauce)

    Ají de Aguacate Recipe (Colombian Spicy Avocado Sauce) is a miscellaneous favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 Avocado
    • 1 Habanero Pepper
    • 1 Egg
    • Juice of 2 Lime
    • To taste Salt
    • 2 tablespoons Vinegar
    • 1 chopped Onion
    • 2 chopped Scallions
    • 4 tablespoons Cilantro

    Method

    Place all the ingredients in a food processor. Process until the mixture is well combined.

    If the mixture is too thick, add more lime juice until you reach the desired consistency.

  • Air fryer patatas bravas

    Air fryer patatas bravas is a spanish vegetarian favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 900g Potatoes
    • 3 tablespoons Olive Oil
    • 1 chopped Onion
    • 1 clove peeled crushed Garlic
    • 1 tblsp Paprika
    • 1 tblsp Tomato Puree
    • 225g Tinned Tomatos
    • To serve Basil Leaves

    Method

    Soak the potatoes in just-boiled water for 30 mins, then drain and leave to air-dry for 5 mins. Heat the air fryer to 200C. Tip the potatoes into a bowl and drizzle over 1 tbsp of the oil and add 1/2 tsp each of salt and freshly ground black pepper. Mix to coat the potatoes all over, then tip into the air fryer basket and cook for 20-30 mins until crisp and golden.

    Meanwhile, heat the remaining oil in a small pan over a medium-low heat and fry the onion for 8-10 mins until softened but not golden. Stir in the garlic and cook for a minute before adding the paprika and cooking for 30 seconds more. Stir in the tomato purée, cook for 1 min, then tip in the chopped tomatoes. Cook for 5-10 mins over a medium heat until thickened slightly.

    Once the potatoes are cooked, tip out onto a platter and pour over the tomato sauce. Sprinkle with the basil leaves, then serve.

    Want to watch it come together? See the full walkthrough.

  • Air Fryer Egg Rolls

    Air Fryer Egg Rolls is a chinese side favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 1 tablespoon Olive Oil
    • 1 lb Ground Pork
    • 1 clove peeled crushed Garlic
    • 1 tablespoon Ginger
    • 1 medium Carrots
    • 3 chopped Scallions
    • 3 Cups Cabbage
    • 1 tablespoon Soy Sauce
    • 1 tablespoon Rice Vinegar
    • 12 Egg Roll Wrappers
    • For brushing Oil
    • To serve Duck Sauce
    • To serve Plum Sauce
    • To serve Soy Sauce

    Method

    Alternative Pan Fry Method: If you don’t have access to an air fryer, you can make these egg rolls using a traditional pan fry method. Add enough oil to a medium skillet with high walls so the oil is about 1/2 inch up the side of the skillet. Heat oil on medium high heat until it reaches 350°F. Add egg rolls and fry for 3 to 4 minutes, flip, and fry for another 3 to 4 minutes until golden brown. Remove and let them drain and cool on a few paper towels.

    Cook the filling:

    In a large skillet over medium heat, add the olive oil along with the ground pork or chicken. Break apart the meat with a spatula or wooden spoon as it cooks. Cook until the meat is cooked through, 6 to 8 minutes.

    Add garlic, ginger, carrot, scallions, and cabbage. Continue to cook until cabbage wilts down and is soft, another 3 to 4 minutes, stirring regularly. Season the filling with soy sauce and rice wine vinegar, and take off the heat to cool. (This filling can be made in advance.)

    Assemble the egg rolls:

    Place a single egg roll wrapper on a dry surface with one point of the square facing you (like a diamond). Place about 1/4 cup of the egg roll filling mixture in the middle of the wrapper.

    Dip your fingers in water and run around the edges of the wrapper. Then fold the edges of the wrapper over the center and start rolling the egg roll away from you to form a tight cylinder. Place on a plate and repeat until you are out of filling. You should get at least a dozen egg rolls.

    Air fry the egg rolls:

    Place the egg rolls in the basket of your air fryer. Spray or brush them lightly with oil. Add as many as you can without stacking the egg rolls, making sure they don’t touch. Air needs to circulate around them. Brush the egg rolls lightly with oil.

    Place the basket in the air fryer and turn the air fryer to 350°F. Cook for 6 to 7 minutes, then flip the egg rolls, spray or brush with oil a second time on the bottom side, and cook for another 4 to 5 minutes.

    Finished egg rolls should be golden brown and crispy! Serve immediately.

    Want to watch it come together? See the full walkthrough.

  • Adana kebab

    Adana kebab is a turkish lamb favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 large Romano Pepper
    • 800g Lamb Mince
    • 3 tablespoons Red Pepper Paste
    • 1 tablespoon Pul Biber
    • 3 tablespoons Sunflower Oil

    Method

    Finely chop the peppers in a food processor, then tip them in a sieve and press into the sieve so that the peppers release all of their juices. Tip into a bowl along with the mince, red pepper paste, pul biber, 1½ tsp flaky sea salt, and 2 tbsp of the oil. Mix together, kneading well for at least 2-3 mins. If you need to, wet your hands with cold water to prevent the mixture from sticking. The mixture should be sticky when ready. Cover and chill for at least 2 hrs, or up to 12 hrs.

    When ready to cook, heat the grill to high or an oven to 220C/200C fan/gas 6. Divide the mixture into 12 equal portions, around 85g each. If you’d like to skewer them, divide into 8 equal portions and roll into balls. Using wet hands, thread the balls onto the end of the skewers, massaging the mixture down the skewers in between the palms of your hands, until evenly distributed. Ensure that the mixture is fully wrapped tightly around the skewers without any exposed metal. Alternatively, lay them on a large baking tray lined with parchment paper if cooking in the oven, or foil if cooking under the grill. Shape into 20cm-long köfte. Wet your fingers with a little cold water and make indents all along the köfte for the traditional shape.

    Gently brush each köfte with the remaining 1 tbsp oil and cook under the grill, on the top shelf for 10-12 mins, turning regularly, or cook in the oven for 16-18 mins, until crispy on the outside and juicy in the middle

    Want to watch it come together? See the full walkthrough.

  • Achiote Oil (Aceite Achiotado) Recipe

    Achiote Oil (Aceite Achiotado) Recipe is a miscellaneous favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

    Ingredients

    • 2 cups Vegetable Oil
    • 4 tablespoons Achiote Seeds

    Method

    Heat the vegetable or olive oil and Achiote seeds in a small skillet over medium heat for about 2 to 3 minutes.

    Don’t let the seeds turn black. Remove the skillet from the heat and let stand for 5 minutes more. Strain the oil and store for up to 15 days at room temperature in a jar with a tight lid.