- 2 cups raw grated potato, squeezed dry - 1 cup mashed potato - 1 egg - 3 tbsp flour - salt and pepper - butter or oil for frying - smoked salmon, sliced small - ¼ cup sour cream - 1–2 tsp prepared horseradish (to taste) - chopped chives or parsley
1. Mix grated potato, mashed potato, egg, flour, salt, and pepper until combined. 2. Heat butter/oil in a skillet and spoon small rounds (1–2 tbsp) of the mixture, flattening into mini pancakes; cook 2–3 minutes per side until golden. 3. Whisk sour cream with horseradish and adjust seasoning. 4. Top each warm boxty with a little horseradish cream, a piece of smoked salmon, and a sprinkle of chives; serve immediately.
- slider buns or small rolls - thinly sliced cooked corned beef - 3 cups shredded green cabbage - 1 tbsp butter - 1 tsp caraway seeds (optional) - Irish brown mustard or Dijon - salt and pepper - small pickles or toothpicks to hold sliders
1. Melt butter in a skillet, add shredded cabbage (and caraway if using) and sauté until softened and lightly browned; season with salt and pepper. 2. Lightly toast slider buns, spread a thin layer of mustard on each bun bottom. 3. Layer a slice of corned beef and a spoonful of sautéed cabbage on each bun, top with the bun lid. 4. Secure with a toothpick or small pickle and keep warm until serving.
- 1–1.5 lb cocktail sausages (pork chipolatas or little smokies) - 1 cup Guinness stout - ½ cup brown sugar - 2 tbsp Dijon or whole-grain mustard - 1 tbsp Worcestershire sauce - 1 tbsp butter
1. Combine Guinness, brown sugar, mustard, and Worcestershire in a saucepan and bring to a simmer until sugar dissolves. 2. Add sausages and simmer gently for 10–15 minutes until cooked through and sauce reduces. 3. Remove sausages, increase heat and reduce sauce to a glossy glaze; stir in butter. 4. Toss sausages in the glaze, transfer to a serving dish, and serve hot with toothpicks.
- 8 oz black pudding (blood pudding), crumbled - 1 cup mashed potato (leftover or freshly made) - 1 small onion, finely chopped and sautéed - 1 egg, beaten - flour, for dusting - breadcrumbs, for coating - oil for frying - 1 apple, peeled and chopped - 1 tbsp sugar and 1 tbsp lemon juice (for purée)
1. Sauté onion until soft; mix with crumbled black pudding and mashed potato to form a cohesive mixture; season lightly. 2. Shape mixture into small logs or balls, dust in flour, dip in beaten egg, and coat in breadcrumbs. 3. Fry croquettes in hot oil until golden and crisp, drain on paper towel. 4. Meanwhile, simmer apple with sugar and lemon juice until soft, then purée until smooth. 5. Serve croquettes warm with a dollop of apple purée for dipping.
- 1 sheet puff pastry or pre-made mini tartlet cases - 1½ cups grated Irish cheddar - 3 spring onions, finely sliced - 2 eggs - ¼ cup cream or milk - 1 tsp Dijon mustard - salt and pepper - a little beaten egg for glaze
1. Preheat oven and line mini tart tins with pastry (or use pre-made cases). 2. Mix grated cheddar, sliced spring onions, eggs, cream, Dijon, salt and pepper until combined. 3. Spoon mixture into tartlet shells, brush pastry edges with beaten egg. 4. Bake until filling is set and pastry is golden, about 12–15 minutes; cool slightly and serve warm.
- 1 lb cooked, shredded chicken (rotisserie or poached) - 12 corn tortillas - 6 dried guajillo chiles, stems and seeds removed - 2 medium tomatoes - 1/2 white onion (divided) - 2 cloves garlic - 1 tsp ground cumin - 1/2 tsp dried Mexican oregano - 1 cup low‑salt chicken stock - Vegetable oil for frying - 1 1/2 cups shredded queso Oaxaca or Monterey Jack - Mexican crema or sour cream, for drizzling - Salt and freshly ground black pepper - Fresh cilantro and sliced radish for garnish (optional)
1. Toast guajillo chiles briefly in a dry skillet until fragrant, then soak in hot water for 15 minutes until softened. Drain. 2. Roast or boil tomatoes, 1/4 onion and garlic until soft; blend with soaked chiles, cumin, oregano and chicken stock to a smooth sauce. Season with salt and simmer 8–10 minutes to meld. 3. Warm a shallow pan of oil; quickly fry each tortilla 5–8 seconds per side to soften, drain on paper towels and keep warm wrapped in a towel. 4. Dip each tortilla in the red sauce, fill with shredded chicken and a little shredded cheese, roll and place seam‑side down in a baking dish. 5. Pour remaining sauce over the rolled enchiladas, sprinkle with remaining cheese and the other 1/4 onion sliced thin. 6. Bake at 350°F (175°C) for 12–15 minutes until cheese melts. Serve topped with crema, cilantro and radish slices.
- 1 lb cooked, shredded chicken - 10–12 corn tortillas - 6 New Mexico red chile pods (or 4 tbsp New Mexico chile powder) - 2 cloves garlic - 1/2 tsp ground cumin - 1/4 tsp Mexican oregano - 2 cups chicken stock - Lard or vegetable oil for frying - 1 1/2 cups shredded cheddar or Monterey Jack - Salt to taste - Optional: fried eggs for topping, chopped green onions
1. If using pods, remove stems/seeds, toast lightly, then simmer in chicken stock 15 minutes until softened; blend with garlic, cumin and oregano into a smooth, strained sauce. If using powder, whisk into hot stock and simmer. 2. Heat lard or oil in a skillet; lightly fry tortillas to soften and keep warm. 3. Dip each tortilla in the warm red chile sauce, fill with chicken and a little cheese, roll and arrange in a baking dish. 4. Pour remaining sauce over rolls, top with remaining cheese. 5. Bake at 350°F (175°C) for 12–15 minutes until bubbly. Serve hot; top with a fried egg or green onions if desired.
- 1 lb shredded chicken - 8–10 corn tortillas - 4 dried ancho chiles, stems and seeds removed - 2 Roma tomatoes - 1 small white onion - 2 cloves garlic - 1/2 tsp ground cinnamon - 1/2 tsp ground cumin - 1 1/2 cups chicken stock - 2 tbsp oil or lard - 1 cup crumbled queso fresco or shredded Oaxaca - Salt and black pepper - Chopped cilantro and thinly sliced onion for garnish
1. Toast ancho chiles briefly, then soak in hot water until soft. Drain and reserve soaking liquid. 2. Roast tomatoes, half the onion and garlic until charred; blend with soaked chiles, a splash of the chile soaking liquid, spices and chicken stock to a smooth sauce. Simmer 10 minutes and season. 3. Briefly fry tortillas in oil to make pliable and drain. 4. Dip tortillas in the ancho sauce, fill with shredded chicken and roll; place in a gratin or baking dish. 5. Pour remaining sauce over rolls, sprinkle with queso and bake at 350°F (175°C) for 12 minutes. Garnish with cilantro and sliced onion.
- 1 lb shredded chicken - 10 corn tortillas - 6 dried guajillo chiles - 2 tomatoes - 1/2 white onion - 2 garlic cloves - 1/2 tsp ground cumin - 1 cup chicken broth - Oil for frying - 1 1/4 cups shredded Chihuahua or Monterey Jack cheese - Mexican crema or sour cream, salt and pepper - Finely chopped cilantro for serving
1. Clean and toast guajillo chiles, then soak in hot water until pliable. Drain. 2. Roast tomatoes, onion and garlic; blend with guajillos, cumin and chicken broth until smooth. Strain and simmer 8–10 minutes, seasoning with salt. 3. Fry tortillas briefly in oil until soft, drain and keep warm. 4. Soak each tortilla in the sauce, fill with chicken and some cheese, roll tightly and line into a baking dish. 5. Cover with remaining sauce and cheese, bake at 350°F (175°C) for 12–15 minutes. Serve with crema and cilantro.
- 1.5–2 lb skirt steak - 8 oz cremini mushrooms, sliced - 2 bell peppers (mixed colors), sliced - 1 large onion, thinly sliced - 3 cloves garlic, minced - 2 tbsp vegetable oil - 1 tsp ground cumin - 1 tsp chili powder - Juice of 1 lime - Salt and freshly ground black pepper - Flour or corn tortillas, warmed - Fresh cilantro, chopped (optional)
1. Pat skirt steak dry, season with salt, pepper, cumin and chili powder; drizzle with lime juice and let sit 15–30 minutes. 2. Heat 1 tbsp oil in a large skillet or cast‑iron pan over high heat; sear steak 2–3 minutes per side for medium‑rare, transfer to a cutting board to rest. 3. Add remaining oil to the same pan; sauté mushrooms until browned, about 4 minutes, then add peppers, onion and garlic and cook until softened. 4. Slice skirt steak thinly against the grain. 5. Return sliced steak to the pan to rewarm briefly with the vegetables, adjust seasoning. 6. Serve on warm tortillas with chopped cilantro and lime wedges. ---
- 1.5–2 lb skirt steak - 10 oz cremini mushrooms, halved - 1/4 cup orange juice - 3 tbsp fresh lime juice - 4 cloves garlic, minced - 1/4 cup chopped cilantro - 1 tsp ground cumin - 1 tsp dried oregano - 2 tbsp vegetable oil - Salt and freshly ground black pepper
1. Whisk orange juice, lime juice, garlic, cilantro, cumin, oregano, oil, salt and pepper; place skirt steak in marinade for 1–4 hours. 2. Preheat grill to high heat and oil the grates. 3. Remove steak from marinade, pat dry, and grill 3–5 minutes per side until desired doneness; let rest 5–10 minutes. 4. Meanwhile, heat 1 tbsp oil in a skillet over medium‑high heat and sauté cremini mushrooms until golden and tender; season with salt and pepper. 5. Slice steak thinly against the grain and serve topped or alongside the sautéed mushrooms with lime wedges. ---
- 1 lb skirt steak, cut into 1–1.5 inch medallions or pounded thin - 8 oz cremini mushrooms, sliced - 1 shallot, finely chopped - 2 tbsp unsalted butter - 1 tbsp olive oil - 2 tbsp brandy or cognac (optional) - 1/2 cup beef stock - 2 tsp Dijon mustard - 2 tbsp heavy cream (optional) - Salt and freshly ground black pepper - Chopped parsley for garnish
1. Season steak medallions with salt and pepper. 2. Heat oil and 1 tbsp butter in a skillet over high heat; sear steaks 1–2 minutes per side for medium‑rare, remove and tent to rest. 3. Reduce heat to medium, add remaining butter, sauté shallot until soft, add mushrooms and cook until browned. 4. If using, carefully add cognac to deglaze (flambé if desired and safe); add beef stock and Dijon, simmer to reduce slightly. 5. Stir in cream if using, return steaks to skillet to warm and coat with sauce. 6. Garnish with parsley and serve immediately. ---
- 1.5 lb skirt steak, thinly sliced against the grain - 10 oz cremini mushrooms, sliced - 1 medium onion, thinly sliced - 2 cloves garlic, minced - 2 tbsp all‑purpose flour - 1.5 cups beef stock - 3/4 cup sour cream - 1 tbsp Dijon mustard - 2 tbsp butter - 1 tbsp vegetable oil - Salt and freshly ground black pepper - Cooked egg noodles or rice, for serving - Chopped parsley for garnish
1. Season sliced steak with salt and pepper; quickly sear in hot oil in batches just until browned, remove and set aside. 2. In the same pan, melt butter, sauté onion until soft, add mushrooms and garlic and cook until mushrooms release liquid and brown. 3. Stir in flour and cook 1 minute, then gradually whisk in beef stock, scraping up browned bits; simmer until slightly thickened. 4. Reduce heat, stir in Dijon and sour cream until smooth (do not boil); return steak to the pan and warm through. 5. Adjust seasoning, serve over egg noodles, and garnish with parsley. ---
- 1–1.5 lb skirt steak (or steaks), trimmed - 2–3 tbsp coarsely cracked black peppercorns - 8 oz cremini mushrooms, sliced - 2 tbsp unsalted butter - 1 tbsp vegetable oil - 1/3 cup brandy or cognac (optional) - 3/4 cup beef stock - 1/3 cup heavy cream - Salt to taste
1. Press cracked peppercorns onto both sides of the steak and season lightly with salt. 2. Heat oil in a heavy skillet over high heat; sear steak 2–3 minutes per side for medium‑rare, transfer to rest. 3. Reduce heat to medium, add 1 tbsp butter and sauté mushrooms until browned; remove and keep warm. 4. Deglaze pan with brandy (careful with flames) or skip and add beef stock, scraping up browned bits; reduce by half. 5. Stir in cream and remaining butter, simmer until sauce coats the back of a spoon. 6. Return mushrooms and sliced steak to the pan to warm briefly, spoon sauce over and serve immediately.
- skirt steak - cremini mushrooms - bell peppers (mixed colors) - yellow onion - lime - garlic - chili powder or fajita seasoning - ground cumin - vegetable oil - flour or corn tortillas - salt and black pepper
1. Slice skirt steak thinly across the grain; toss with minced garlic, lime juice, chili powder, cumin, salt, pepper and a little oil; let rest 15–30 minutes. 2. Slice peppers, onions and cremini mushrooms into strips. 3. Heat a large skillet or griddle over high heat with oil; cook steak in batches 1–2 minutes per side until just browned; remove and keep warm. 4. In same pan, add more oil if needed and stir-fry peppers, onions and mushrooms until softened and lightly charred, 5–7 minutes. 5. Return steak to the pan, toss to combine and heat through, adjust seasoning with lime and salt. 6. Serve hot with warmed tortillas and lime wedges.
- skirt steak - cremini mushrooms - yellow onion - garlic - beef broth - dry white wine (optional) - Dijon mustard - sour cream - flour or cornstarch (for thickening) - butter and oil - egg noodles - salt and black pepper
1. Slice skirt steak into thin strips; season with salt and pepper and quickly sear in butter/oil over high heat until browned; remove and set aside. 2. In same skillet, sauté sliced onion until translucent, add minced garlic and sliced cremini mushrooms and cook until mushrooms release liquid and brown. 3. Sprinkle a little flour over vegetables, stir, then deglaze with white wine (or a splash of broth), add beef broth and Dijon mustard; simmer until slightly reduced. 4. Return steak and any juices to the pan, heat through briefly, then remove from heat and stir in sour cream; adjust thickness with a bit of broth or a slurry if needed. 5. Serve immediately over cooked egg noodles.
- skirt steak - cremini mushrooms - parsley - oregano (fresh or dried) - garlic - red wine vinegar - crushed red pepper flakes - olive oil - salt and black pepper - butter (for mushrooms)
1. Make chimichurri: finely chop parsley and garlic, mix with oregano, red wine vinegar, crushed red pepper, olive oil and salt; let sit while preparing steak. 2. Season skirt steak with coarse salt and pepper and grill over high heat 3–6 minutes per side until charred and medium-rare; rest 5–10 minutes. 3. Slice mushrooms and sauté in butter with minced garlic until golden and seasoned with salt. 4. Slice the rested steak across the grain and serve topped with chimichurri and a side of sautéed cremini mushrooms.
- skirt steak (thinly sliced) - cremini mushrooms - soy sauce - sugar or brown sugar - Asian pear or grated apple (optional) - sesame oil - garlic - ginger - scallions - toasted sesame seeds - vegetable oil
1. Thinly slice skirt steak against the grain and marinate with soy sauce, sugar, grated pear (or apple), minced garlic, grated ginger, sesame oil and a little pepper for at least 30 minutes. 2. Heat a hot skillet or wok with oil and stir-fry sliced cremini mushrooms until browned; push to the side. 3. Add marinated steak in a single layer, allowing quick searing without overcrowding; stir-fry until cooked through and caramelized, 3–5 minutes. 4. Toss mushrooms back with the beef, add sliced scallions, and finish with a drizzle of sesame oil and toasted sesame seeds. 5. Serve over steamed rice.
- Skirt steak - Cremini mushrooms - Shallot - Garlic - Dry red wine - Beef stock - Butter - Olive oil - Fresh thyme - Salt and black pepper
1. Season skirt steak with salt and pepper; heat a heavy skillet with olive oil and sear steak 2–4 minutes per side until nicely browned; remove and rest. 2. Add sliced shallot and minced garlic to pan, cook briefly until fragrant. 3. Add sliced cremini mushrooms and cook until they release juices and brown. 4. Pour in red wine to deglaze, scrape browned bits, reduce by half, then add beef stock and thyme; simmer until slightly thickened. 5. Whisk in cold butter to finish sauce, return steak to pan briefly to warm, slice against the grain and spoon sauce over before serving.
- Skirt steak - Cremini mushrooms - Shallot - Garlic - Dijon mustard - Worcestershire sauce - Cognac or brandy (optional, for flambé) - Heavy cream - Butter - Olive oil - Parsley - Salt and black pepper
1. Pat steaks dry, season with salt and pepper; heat skillet with oil and sear steaks quickly 1–3 minutes per side (skirt cooks fast); remove and keep warm. 2. Add butter to pan, sauté sliced shallot, minced garlic and sliced cremini mushrooms until soft and golden. 3. Stir in Dijon mustard and Worcestershire sauce; if using, add a splash of cognac and ignite carefully to flambé (optional) or simmer briefly to burn off alcohol. 4. Stir in heavy cream and reduce until sauce coats the back of a spoon; taste and adjust seasoning. 5. Return steaks to pan to warm, spoon sauce and mushrooms over steaks, garnish with chopped parsley and serve.
- Skirt steak - Cremini mushrooms - Marsala wine - Shallot or onion - Beef stock - All-purpose flour (for dredging) - Butter - Olive oil - Parsley - Salt and black pepper
1. Lightly season and dust skirt steak with flour, shaking off excess. 2. Heat oil in skillet and brown steaks 2–3 minutes per side; remove and keep warm. 3. Sauté chopped shallot and sliced cremini mushrooms in butter until golden. 4. Pour in Marsala wine to deglaze, reduce slightly, then add a splash of beef stock and simmer to form a glossy sauce. 5. Return steaks to pan briefly to heat through and coat with sauce; garnish with parsley and serve.
- Skirt steak - Cremini mushrooms - Soy sauce - Oyster sauce - Fresh ginger - Garlic - Scallions - Sesame oil - Cornstarch - Vegetable oil - Optional: sugar and rice vinegar
1. Slice skirt steak thinly against the grain; toss with a splash of soy sauce, a little cornstarch and sesame oil to marinate briefly. 2. Heat a wok or large skillet on high with vegetable oil; sear steak in batches until just browned; remove. 3. Add more oil if needed and stir-fry sliced cremini mushrooms with minced garlic and ginger until mushrooms are browned. 4. Return steak to wok, add soy sauce, oyster sauce, a pinch of sugar and a splash of rice vinegar if using; toss to coat and thicken slightly. 5. Stir in sliced scallions, adjust seasoning, and serve immediately over steamed rice.
- 1 large head cauliflower, cut into medium florets - 700 ml (24 oz) tomato passata or crushed tomatoes - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 tbsp olive oil - 200 g (7 oz) mozzarella, sliced or torn - 100–120 g (1 cup) grated Parmigiano-Reggiano - Fresh basil leaves - Salt and black pepper - Optional: 2–3 tbsp olive oil or 1 egg + breadcrumbs if you prefer breaded florets
1. Preheat oven to 200°C (400°F). If breading, dip florets in beaten egg and breadcrumbs and lightly pan-fry until golden; otherwise toss florets with olive oil, salt and pepper and roast 20–25 minutes until just tender. 2. Meanwhile, heat 2 tbsp olive oil in a skillet, sauté onion until translucent, add garlic and cook 30 seconds, then pour in tomato passata; simmer 10–15 minutes, season with salt, pepper and torn basil. 3. In a baking dish spread a thin layer of tomato sauce. Arrange a layer of cauliflower florets, spoon more sauce, scatter mozzarella and a generous sprinkle of Parmesan. 4. Repeat layers finishing with sauce and a thick layer of Parmesan. 5. Bake 20–25 minutes until cheese is bubbling and golden; if needed, broil 1–2 minutes to brown the top. 6. Let rest 5 minutes, garnish with fresh basil and serve warm.
- 1 large head cauliflower, separated into florets - 50 g (3½ tbsp) butter - 40 g (⅓ cup) all-purpose flour - 600 ml (2½ cups) milk, warmed - 100–120 g (1 cup) grated Parmesan - A pinch of freshly grated nutmeg - Salt and white pepper - Optional: 2–3 tbsp fresh breadcrumbs or additional grated cheese for topping
1. Preheat oven to 190°C (375°F). Cook cauliflower florets in salted boiling water 6–8 minutes until just tender; drain thoroughly. 2. Make the béchamel: melt butter in a saucepan, stir in flour and cook 1–2 minutes without browning. Gradually whisk in warm milk until smooth and thickened; season with salt, white pepper and nutmeg. 3. Stir most of the grated Parmesan into the béchamel, reserving some for the top. 4. Place cauliflower in a buttered gratin dish, pour the Parmesan béchamel over, smoothing the top. 5. Sprinkle remaining Parmesan and optional breadcrumbs evenly over the surface. 6. Bake 25–30 minutes until bubbling and golden; finish under the grill 1–2 minutes if needed. Let stand a few minutes before serving.
- 1–2 large cauliflower heads, trimmed and cut into 2–3 cm (¾–1") steaks (plus leftover florets) - 3–4 tbsp olive oil - Salt, black pepper and red pepper flakes (optional) - 300–400 g (2 cups) good marinara or tomato sauce - 80–100 g (¾–1 cup) finely grated Parmesan - Fresh parsley or basil for garnish
1. Preheat oven to 220°C (425°F). Brush both sides of cauliflower steaks with olive oil, season with salt, pepper and a pinch of red pepper flakes. 2. Arrange steaks on a rimmed baking sheet and roast 20–25 minutes, flipping once, until deeply golden and tender. 3. Warm the marinara in a small pan; season to taste. 4. Transfer roasted steaks to an ovenproof dish, spoon warmed marinara over each, sprinkle generously with Parmesan. 5. Broil 2–4 minutes until cheese softens and edges brown slightly. 6. Garnish with chopped parsley or basil and serve immediately with crusty bread or a salad.
- 320 g (1¾ cups) Arborio or Carnaroli rice - 1 small head cauliflower, cut into small florets - 1 small onion, finely chopped - 1 clove garlic, minced - 100 ml (½ cup) dry white wine (optional) - ~1.2–1.5 L (4–6 cups) hot vegetable or chicken stock - 50 g (3½ tbsp) butter - 100 g (1 cup) finely grated Parmigiano-Reggiano - 2 tbsp olive oil - Salt and black pepper - Chopped parsley to finish
1. Roast or sauté cauliflower florets in 1 tbsp olive oil until golden and tender (8–10 minutes); set aside. 2. In a heavy pan, heat remaining olive oil, sauté onion until translucent, add garlic and rice, stirring to toast the rice 1–2 minutes until edges translucent. 3. Deglaze with white wine if using, let it absorb. Begin adding hot stock ladle by ladle, stirring frequently and allowing each addition to be absorbed before adding more. 4. After about 15 minutes, when rice is nearly al dente, stir in the roasted cauliflower and continue cooking with more stock until rice is creamy and cooked through (total 18–20 minutes). 5. Remove from heat, stir in butter and most of the Parmesan; season with salt and freshly ground pepper. 6. Let rest 1 minute, plate and finish with remaining Parmesan and chopped parsley.
- 350–400 g (12–14 oz) short pasta (penne, rigatoni, ziti) - 1 medium head cauliflower, cut into florets and roasted - 500 ml (about 2 cups) tomato sauce or passata - 200 g (7 oz) mozzarella, diced or torn - 100–120 g (1 cup) grated Parmesan - 2 cloves garlic, minced - 2 tbsp olive oil - Fresh basil or parsley - Salt and black pepper
1. Preheat oven to 200°C (400°F). Toss cauliflower florets with olive oil, salt and pepper and roast until tender and golden, about 20–25 minutes. 2. Cook pasta in salted boiling water until just shy of al dente (it will finish baking in the oven); drain and reserve a little pasta water. 3. In a skillet, warm the tomato sauce with garlic, season to taste; if too thick, loosen with a splash of reserved pasta water. 4. Toss drained pasta with sauce, roasted cauliflower, most of the Parmesan and half the mozzarella. 5. Transfer mixture to a baking dish, scatter remaining mozzarella and Parmesan on top. 6. Bake 20–25 minutes until bubbling and golden; let rest 5 minutes, garnish with fresh basil and serve.
- 1 medium head cauliflower, broken into florets - 1 shallot or small onion, finely chopped - 2 tbsp butter or olive oil - 750 ml (3 cups) vegetable or chicken stock - 60–80 ml (¼–1/3 cup) double cream or crème fraîche (optional) - 60–80 g (½–¾ cup) finely grated Parmigiano-Reggiano - Salt, white pepper and a pinch of nutmeg - Croutons or shaved Parmesan to garnish
1. In a soup pot, sweat the shallot/onion in butter or oil over low heat until soft but not colored. 2. Add cauliflower florets, stir to coat, then pour in stock to just cover. Simmer gently until cauliflower is very tender, about 15–20 minutes. 3. Using an immersion blender (or in batches in a blender), puree the soup until completely smooth. 4. Return to low heat, stir in cream if using, then gradually whisk in grated Parmesan until melted and the soup is glossy; season with salt, white pepper and a pinch of nutmeg. 5. Warm through without boiling, taste and adjust seasoning. 6. Serve hot with croutons or shaved Parmesan and a drizzle of olive oil.
- 2 lb russet or Yukon Gold potatoes, peeled and quartered - 1 head garlic - 4 tbsp butter - 1/2–3/4 cup heavy cream (or whole milk) - Salt and freshly ground black pepper - Chopped chives (optional)
1. Preheat oven to 400°F (200°C). Cut top off garlic head, drizzle with a little oil, wrap in foil and roast 30–35 minutes until soft. 2. Boil potatoes in salted water until fork-tender, about 15–20 minutes; drain well. 3. Squeeze roasted garlic cloves into a bowl and mash with butter until smooth. 4. Return potatoes to pot, add garlic-butter and gradually add warm cream while mashing to desired texture. 5. Season with salt and pepper, stir in chives if using, and serve hot.
- 2 lb fresh spinach (or 1 lb frozen, thawed and squeezed) - 2 tbsp butter - 1 small shallot or 1/4 onion, finely chopped - 1 clove garlic, minced - 1 cup heavy cream (or half-and-half) - Pinch of grated nutmeg - 1/4 cup grated Parmesan (optional) - Salt and pepper
1. If using fresh spinach, wash and wilt in a large skillet over medium heat until just collapsed; drain and squeeze out excess liquid, then roughly chop. 2. In the same skillet, melt butter and sauté shallot until translucent, add garlic and cook 30 seconds. 3. Pour in cream, bring to a gentle simmer and reduce slightly (2–3 minutes). 4. Stir in chopped spinach and Parmesan, season with nutmeg, salt, and pepper. 5. Cook until heated through and thickened to your liking, then serve immediately.
- 1½ lb Brussels sprouts, trimmed and halved - 4 oz bacon, diced - 2 tbsp olive oil - Salt and pepper - 1–2 tsp balsamic vinegar
1. Preheat oven to 425°F (220°C). Toss halved sprouts with olive oil, salt, and pepper on a baking sheet. 2. Roast 20–25 minutes, shaking pan halfway, until edges are deep golden and crisp. 3. Meanwhile cook diced bacon in a skillet until crisp; drain on paper towel and reserve a tablespoon of bacon fat. 4. Toss roasted sprouts with crispy bacon, a drizzle of the reserved bacon fat (or olive oil) and balsamic vinegar. 5. Adjust seasoning and serve hot.
- 1 lb asparagus, woody ends trimmed - 2 tbsp olive oil - Salt and freshly ground black pepper - 1 lemon (zest and wedges) - 1/4 cup grated or shaved Parmesan
1. Toss asparagus with olive oil, salt, and pepper. 2. Grill over medium-high heat or broil for 6–8 minutes, turning occasionally, until tender-crisp and lightly charred. 3. Transfer to platter, grate lemon zest over, squeeze lemon wedges, and sprinkle with Parmesan. 4. Serve immediately.
- 1 lb pinquito beans (or small pink/pinto beans), soaked overnight and drained - 4 slices bacon or 4 oz salt pork, diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups beef or chicken stock (or water) - 1 tbsp tomato paste (optional) - 1 tsp dried oregano - 1 bay leaf - Salt and pepper
1. In a large pot, cook bacon until browned; remove most fat leaving about 1 tbsp and sauté onion until translucent. 2. Add garlic and cook 30 seconds, then stir in tomato paste if using. 3. Add soaked beans, stock, oregano, and bay leaf; bring to a simmer. 4. Cook gently, partially covered, 1–1½ hours until beans are tender and sauce is thickened, adding water if needed. 5. Season with salt and pepper, remove bay leaf, stir and serve warm alongside tri-tip.
- 2 lb Yukon Gold or russet potatoes, peeled and very thinly sliced - 2 cups heavy cream (or half-and-half) - 1 clove garlic, halved - 1 cup grated Gruyère or sharp cheddar - 2 tbsp butter - Salt, pepper, and pinch of nutmeg
1. Preheat oven to 375°F (190°C). Rub the baking dish with cut garlic and butter the dish. 2. Layer potato slices slightly overlapping in the dish, seasoning each layer lightly with salt, pepper, and a pinch of nutmeg. 3. Pour cream over the potatoes until it comes just shy of covering, sprinkle grated cheese on top. 4. Dot with a little extra butter and cover with foil; bake 40 minutes. 5. Remove foil and bake another 20–25 minutes until top is golden and potatoes are tender when pierced. 6. Let rest 10 minutes before serving.
- large shrimp, peeled and deveined - fresh pineapple chunks - honey - red chili flakes or minced fresh red chili - soy sauce - garlic, minced - lime juice - olive oil - salt and pepper - wooden or metal skewers
1. Whisk honey, soy sauce, minced garlic, lime juice, olive oil, and red chili flakes to make a marinade/glaze; season with salt and pepper. 2. Toss shrimp and half the pineapple chunks in half the glaze and let marinate 15–30 minutes. 3. Thread shrimp and pineapple alternately onto skewers. 4. Grill or broil skewers 2–3 minutes per side until shrimp are opaque and slightly charred, brushing with remaining glaze while cooking. 5. Serve warm with extra chili flakes and lime wedges.
- fresh pineapple, finely diced - red onion, finely diced - jalapeño or serrano chili, seeded and minced - cilantro, chopped - honey - lime juice - salt - tortilla chips for serving
1. Combine diced pineapple, red onion, minced chili, and chopped cilantro in a bowl. 2. Stir in honey and lime juice; season with salt to taste. 3. Chill 15–30 minutes to let flavors meld. 4. Serve with tortilla chips or spoon over toasted tortillas.
- halloumi cheese, cut into cubes - fresh pineapple chunks - honey - chili flakes or sweet chili sauce - lemon juice - olive oil - black pepper - skewers
1. Mix honey, lemon juice, olive oil, and chili flakes (or a little sweet chili sauce) to form a glaze. 2. Thread halloumi and pineapple onto skewers. 3. Brush skewers with glaze and grill 2–3 minutes per side until halloumi is golden and pineapple has grill marks, brushing again with glaze. 4. Serve immediately with extra glaze and a sprinkle of black pepper.
- ground chicken - canned crushed pineapple (drained) or finely chopped fresh pineapple - breadcrumbs - egg - garlic, minced - green onion, chopped - soy sauce - honey - chili sauce (sriracha or sweet chili) - cornstarch (optional, to thicken glaze) - oil for frying or baking
1. Mix ground chicken, drained pineapple, breadcrumbs, egg, garlic, green onion, and a splash of soy sauce; form into small meatballs. 2. Pan-fry in oil or bake at 200°C/400°F until cooked through and golden. 3. Meanwhile, heat honey, chili sauce, a little soy sauce and reserved pineapple juice; thicken with cornstarch slurry if desired. 4. Toss cooked meatballs in the honey-chili pineapple glaze to coat. 5. Transfer to a platter and serve with toothpicks and chopped green onion.
- 1 cup semolina (rava) - 2 cups water - 3 tbsp vegetable oil - 1 tsp mustard seeds - 1 small onion, thinly sliced - 2 cloves garlic, minced - 1 inch ginger, minced - 1 green chili, sliced (optional) - 1 cup mixed vegetables (carrot, peas, beans), finely chopped - 1/2 cup capsicum, diced - 2 tbsp light soy sauce - 1 tbsp tomato ketchup - 1 tsp chili sauce (optional) - 1 tsp sesame oil - Salt and black pepper to taste - 2 tbsp chopped spring onions (for garnish) - Lemon wedges (to serve)
1. Dry-roast semolina in a pan over medium heat until lightly golden and aromatic; set aside. 2. Bring 2 cups water to a boil with a pinch of salt. 3. In a large wok, heat oil and crackle mustard seeds, then sauté sliced onion until translucent. 4. Add minced garlic, ginger, and green chili; stir for 30 seconds. 5. Add mixed vegetables and capsicum; stir-fry on high until vegetables are tender-crisp. 6. Stir in soy sauce, ketchup, chili sauce, and sesame oil; adjust salt and pepper. 7. Slowly add roasted semolina to the vegetables, tossing constantly while pouring the hot water little by little until semolina absorbs and becomes cooked and fluffy. 8. Garnish with spring onions and serve hot with lemon wedges. ---
- 1 cup semolina (rava) - 2 cups water - 3 tbsp vegetable oil - 1 tbsp garlic, finely chopped - 1 tsp ginger, finely chopped - 1 small onion, chopped - 1/2 cup cabbage, shredded - 1/2 cup carrot, julienned - 1/2 cup capsicum, chopped - 2–3 tbsp Schezwan sauce (adjust to taste) - 1 tbsp soy sauce - 1 tsp vinegar - Salt and white pepper to taste - 2 tbsp chopped spring onions
1. Roast semolina until lightly golden; set aside. 2. Boil water with a pinch of salt. 3. Heat oil in a wok, sauté garlic and ginger until fragrant, then add onion and cook until soft. 4. Add cabbage, carrot, and capsicum; stir-fry on high for 2–3 minutes. 5. Mix in Schezwan sauce, soy sauce, and vinegar; combine well. 6. Gradually add roasted semolina while stirring and pour hot water in a steady stream; cook until semolina is fluffy and well coated with the sauce. 7. Season with white pepper, check salt, garnish with spring onions, and serve immediately. ---
- 2 cups fried crispy chow mein noodles (or sev/mixture) - 1 cup finely shredded cabbage - 1/2 cup thinly sliced carrots - 1/2 cup thinly sliced capsicum (bell pepper) - 2 tbsp chopped spring onions (white + green) - 1 clove garlic, minced - 1 tbsp soy sauce - 1 tbsp tomato ketchup - 1 tsp red chili sauce (adjust) - 1 tsp white vinegar - 1 tsp sesame oil (optional) - Salt and black pepper to taste - Fresh coriander leaves, chopped - Lemon wedges
1. Heat 1 tsp oil in a pan, add minced garlic and the white part of spring onions; sauté briefly until fragrant. 2. Add shredded cabbage, carrots and capsicum; stir-fry on high heat for 2–3 minutes so they stay crunchy. 3. Stir in soy sauce, ketchup, chili sauce, vinegar, sesame oil, salt and pepper; toss for 30 seconds and remove from heat. 4. In a large bowl, combine the fried crispy noodles and the warm vegetable-sauce mixture; toss gently to coat. 5. Garnish with spring onion greens, chopped coriander and a squeeze of lemon; serve immediately.
- 2 cups crispy fried noodles - 1 cup shredded cabbage - 1/2 cup grated carrot - 1/2 cup thinly sliced capsicum - 2 tbsp Schezwan sauce (adjust to taste) - 1 tbsp soy sauce - 1 tsp chilli garlic sauce - 1 tbsp rice vinegar or white vinegar - 1 tbsp chopped spring onions - 1 tsp sesame oil (optional) - Fresh coriander and lemon for garnish
1. Heat a little oil in a wok; add vegetables and stir-fry over high heat for 2 minutes to keep them crunchy. 2. Add Schezwan sauce, soy sauce, chilli garlic sauce and vinegar; toss quickly until vegetables are coated. 3. Remove from heat and immediately combine with crispy noodles in a mixing bowl. 4. Drizzle sesame oil, mix gently, garnish with spring onions and coriander, and serve with lemon wedges.
- 2 cups crispy noodles - 1 cup paneer cubes (lightly pan-fried) - 3/4 cup shredded cabbage - 1/2 cup thinly sliced capsicum - 1/4 cup grated carrot - 1 tbsp soy sauce - 1 tbsp tomato ketchup - 1 tsp Schezwan or chilli sauce (optional) - 1 tsp vinegar - 1 tbsp oil for paneer - Spring onions and coriander for garnish
1. Lightly pan-fry paneer cubes in 1 tbsp oil until golden; drain and set aside. 2. Quickly stir-fry cabbage, carrot and capsicum on high heat for 1–2 minutes to retain crunch. 3. Add soy sauce, ketchup, vinegar and optional Schezwan sauce; toss and remove from heat. 4. Combine fried paneer, vegetable-sauce mix and crispy noodles in a large bowl; toss gently. 5. Garnish with spring onions and coriander and serve immediately.
- 2 cups crispy fried noodles - 1 cup cooked shredded/diced chicken (poached or rotisserie) - 1 cup shredded cabbage - 1/2 cup sliced capsicum - 1 small onion, thinly sliced - 1 clove garlic, minced - 1 tbsp soy sauce - 1 tbsp tomato ketchup - 1 tsp chilli sauce or Schezwan sauce - 1 tsp vinegar - Spring onions and lemon for garnish
1. In a hot pan, sauté garlic and onions briefly, add shredded chicken and stir-fry for 1–2 minutes. 2. Add cabbage and capsicum and toss on high heat for another minute to keep everything crisp. 3. Stir in soy sauce, ketchup, chilli sauce and vinegar; mix well and remove from heat. 4. Toss the warm chicken-vegetable mix with crispy noodles in a bowl; garnish with spring onions and lemon slices. 5. Serve immediately to preserve the crunch.
- rava/semolina (sooji) - mixed vegetables (carrot, capsicum, spring onion) - garlic and ginger - green chillies - soy sauce and tomato ketchup - sesame oil or neutral oil - cornflour or breadcrumbs (binding) - salt, pepper, red chilli flakes - oil for shallow frying
1. Prepare Chinese upma: roast rava briefly, then cook with sautéed garlic, ginger, green chillies, finely chopped veg, a dash of soy sauce and ketchup; fluff and cool. 2. Once cooled, mix in cornflour or breadcrumbs, season with salt, pepper and chilli flakes; form into small round patties. 3. Heat oil in a shallow pan, brush patties with a little oil and shallow‑fry until golden and crisp on both sides. 4. Drain on paper towel and serve hot with schezwan or tomato chutney.
- rava/semolina - plain yogurt (curd) or water - green chillies, ginger - curry leaves, mustard seeds, urad dal - chopped coriander - salt, asafoetida (hing) - oil for deep frying
1. Make a soft upma by roasting rava, then cooking with boiling water or whisked curd mixed with water, seasoning with salt; let cool slightly. 2. Temper mustard seeds and urad dal in a little oil, add chopped green chillies, ginger and curry leaves; stir into upma with coriander. 3. When the mixture is cool enough to handle, shape into golf‑ball sized rounds. 4. Deep‑fry in hot oil until puffed and golden; drain and serve hot with coconut chutney.
- leftover upma or freshly made upma - boiled mashed potato - chopped onions, green chillies - garam masala or chaat masala - chopped coriander - cornflour or breadcrumbs for binding and coating - oil for shallow frying
1. Combine cooled upma with mashed potato, onions, chillies, coriander and spices; adjust salt. 2. Shape mixture into flat round cutlets, dust with cornflour or coat lightly in breadcrumbs. 3. Heat oil in a skillet and shallow‑fry cutlets until golden and crisp on both sides. 4. Serve hot with mint chutney or tamarind sauce.
- cooked upma (cooled) - besan/gram flour - carom seeds (ajwain) or cumin - chopped onion, green chillies, coriander - salt, red chilli powder, turmeric - water (to make batter), oil for frying
1. Mix cooled upma with chopped onion, chillies, coriander and spices. 2. Add besan and just enough water to make a thick batter that will hold spoonfuls of the upma mixture. 3. Heat oil and drop spoonfuls of batter to form pakoras; deep‑fry until golden and crisp. 4. Drain on paper towel and serve hot with chutney or ketchup.
- prepared Chinese upma (cooled) - spring roll wrappers - cornflour slurry (for sealing) - oil for deep frying - sweet chilli or schezwan sauce for dipping
1. Prepare a firm Chinese upma (less moist than for eating) and cool completely so it binds well. 2. Place a spoonful of filling on a spring roll wrapper, roll tightly and seal edges with cornflour slurry. 3. Heat oil and deep‑fry spring rolls in batches until golden and crisp. 4. Drain and serve hot with sweet chilli or schezwan sauce.
- idli batter or small steamed idlis (for cutting into fingers) OR firm cooked rice cakes - prepared upma (spiced) - oil or ghee for shallow frying - curry leaves, mustard seeds for tempering (optional)
1. If using idlis, cut them into finger shapes; if using rice cakes, slice into manageable pieces. 2. Make spiced upma slightly drier; press a thin layer onto each idli finger or sandwich between two thin slices. 3. Optionally temper with mustard seeds and curry leaves and brush over fingers for extra aroma. 4. Shallow‑fry in a little oil or ghee until edges are golden and serve hot with coconut chutney or ketchup.