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International recipes

Mama Mangia

Mama Mangia

Super Moderator
Aussie Burgers

1 tablespoon of vegetable oil
1 onion, finely chopped
1 lb of beef mince
1/2 cup of dried breadcrumbs
1 tablespoon of worcestershire sauce
1 egg for beef patties
tomato or bbq sauce
salt and pepper to taste
1 onion, thinly sliced
4 eggs
4 hamburger buns, which have been toasted
1 cup of lettuce, shredded
8 tomato slices
4 beetroot slices

Heat barbecue plate and brush with oil. Cook the onion for a 2 minutes, or until soft. Combine with mince, breadcrumbs, worcestershire sauce, egg, salt and pepper and shape into 4 patties.

Cook patties for 8-10 minutes each side until they are done, on either the BBQ plate or grill depending on which flavor you prefer.

Cook sliced onion for a few minutes on hot plate until soft and brown.

Cook eggs in lightly oiled egg rings, as desired.

Cut hamburger buns in half horizontally and toast cut sides of the hamburger buns on barbecue grill to make them crispy.

On each base, put some lettuce, tomato, beetroot, cooked beef pattie, egg, onions, and tomato or bbq sauce. Top with toasted hamburger bun.

It would be considered an aussie burger with “the works” if you also included pineapple, bacon and cheese, but these are optional.
 
Korean Barbecue Beef

1 lb of beef sirloin steak, thinly sliced
1/4 cup of sesame oil
1/4 cup of soy sauce
2 garlic cloves, crushed
2 tablespoons of fresh ginger, grated
1 tablespoon of rice wine
2 tablespoons of spring onions, chopped
1/4 cup of white sugar

It’s good to leave some fat on the steaks for flavor, but remove some of the fat from the steak and thinly slice.

Add rice wine, garlic, ginger, sesame oil, soy sauce, spring onion and sugar in a small bowl and mix really well with a spoon.

Dip the beef slices into the marinade and coat really well. Allow the beef to marinate for at least 1 hour, or even overnight if possible so the beef really develops the flavors from the marinade.

Preheat a lightly oiled BBQ plate or grill. When very hot add the beef and brown on all sides until the meat is well sealed. Remove, wrap in foil and cook on the barbecue, turning occasionally for a further 15-20 minutes, depending on how rare or well done you like your meat.

Allow the korean bbq beef to cool down for 10 minutes before serving. When plated using some of the marinade is delicious as a sauce.
 
Thai Beef Salad

1 lb of beef fillet, thinly sliced
1 tablespoon of lime juice
1 tablespoon of fish sauce
1 garlic clove, crushed
1 tablespoon of fresh ginger, chopped
1 small cucumber
1 small red chilli, chopped
8 oz of mixed salad leaves
1 tablespoon of thai sweet chilli sauce

Combine the lime juice, fish sauce, sweet chilli sauce, ginger and garlic in a small bowl and mix well. Dip the steak into the marinade to coat thoroughly. Cover with plastic wrap and refrigerate for 1 to 2 hours to develop the flavours.

Cook the beef in a hot frying pan or grill for 2-3 minutes on each side, or until the meat is cooked to your liking. Allow the beef to cool down for a few minutes to release the juices.

Slice the beef thinly into bite size pieces.

To serve the thai beef salad, mix together the cucumber and salad leaves and place on a large platter or in a large bowl. Top with noodles (optional) and slices of beef. Pour thai sweet chilli sauce over the salad and you have yourself a very good meal.
 
Thai Sweet Chilli Sauce

3/4 cup of sugar
1/2 cup of white wine vinegar
1 teaspoon of salt
4 garlic cloves, crushed
6 large red chillies, seeded and chopped
1 tablespoon of fresh ginger, grated
1 teaspoon of thai fish sauce
1 cup of water

Combine the sugar, vinegar, salt and water in a small saucepan. Bring to a boil, stirring all the ingredients to dissolve the sugar, and simmer for 5 minutes.

Add the garlic, chillies and ginger to the saucepan. Continue to simmer over a medium heat for 15-20 minutes, stirring constantly until the sauce has reduced and thickened. Remove from the heat and stir though the thai fish sauce.

Blend the mixture in a food processor or blender to produce a sauce. Transfer to a jar and seal. The sauce can be stored in the refrigerator for up to 4 weeks.
 
Thai chicken curry

1 chicken breast cut into bite sized chunks (roughly 400g)
100g fresh vegetables of your choice
400ml tinned coconut milk
50g green Thai curry paste
1 tablespoon sunflower oil
1/2 teaspoon kaffir lime leaf puree
a handful of fresh basil leaves
For the jasmine rice

200g Thai jasmine or fragrant rice
25g unsalted butter
a pinch of sea salt

First, make the jasmine rice.Place the rice into a large pan that has a tight fitting lid. Add 375ml of cold water and also add the butter and the salt. Bring it to the boil and then turn down the heat to a simmer. Cook over a low heat, keeping it covered, for about 20 minutes or until the rice has absorbed all of the liquid. You may need to add a little more liquid if the rice isn’t quite tender.

Whilst the rice is simmering, pour the coconut milk into a saucepan and bring it near to the boil. Remove the pan from the heat and stir in the thai curry paste, then put it to one side.

Pour the oil into a large frying pan or a wok if you have one. Stir-fry the chicken pieces over a high heat or until golden brown, this should take about 2 minutes.

Pour the warm, spiced coconut milk over the fried chicken and also add the kaffir lime leaf puree and fish sauce. Add any vegetables at this stage. Stir and then let simmer for about 12 minutes or until everything is well cooked.

Remove the rice from the heat and let it sit for 5 minutes. Make sure to fluff it up with a fork prior to serving. Sprinkle the basil over the curry and serve it with a small bowl of rice on the side.
 
Shepherd’s Pie

2 tablespoons of vegetable oil
2 onions, chopped
1 1/2 lb of minced lamb
2 tablespoons of plain all purpose flour
1 cup of beef stock
2 tablespoons of tomato paste
2 teaspoons of worcestershire sauce
2 bay leaves
1 teaspoon of fresh thyme or dried rosemary
salt and pepper to taste
1 1/2 lb of potatoes, peeled and cut in halves
2 oz of butter
1/4 cup of milk

Heat the oil in a frying pan over a medium heat and cook the onions for 4-5 minutes, or until soft and golden browned. Remove and set aside.

Heat the remaining oil in the same frying pan and add the minced lamb. Cook the lamb over a medium heat, stirring occasionally, for 7 minutes.

Stir in the flour and cook for a further 1 minute. Break up any lumps with a fork. Remove from the heat and add the beef stock, stirring until blended. Bring back to the boil and stir occasionally until thickened.

Add the cooked onions, tomato paste, worcestershire sauce, bay leaves, and thyme or dried rosemary. Add salt and pepper to taste and set aside to cool.

Meanwhile, mash the potatoes with the butter and a little milk until smooth. Season well with salt and pepper.

Preheat the oven to 350 ° F (180 ° C).

Transfer the meat mixture to a large ovenproof dish. Spoon over the mashed potato and fluff with a fork. Top with some extra butter.

Bake for 30 minutes or until golden brown and bubbling.
 
Persian Lamb Couscous

350g boneless leg of lamb, trimmed of fat and cubed
400g couscous
100g stoned dates, sliced
900ml lamb stock (without salt preferred)
1 tablespoon extra virgin olice oil
4 garlic gloves, finely chopped
2 tablespoons finely chopped fresh root ginger
2 onions, halved and finely sliced
1 fresh red chilli, deseeded and sliced
2 pinches of saffron threads
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon paprika
15g fresh coriander, chopped
25g pistachio nuts, roughly chopped
seeds of 1 pomegranate to garnish
pepper to taste

Heat a large non-stick saucepan and fry the lamb cubes in batches until they are browned all over. Remove from the pan and set aside.

Add the oil to the pan, then add the garlic, onions ginger and chilli. Fry over a low heat, stirring frequently, for 10 minutes.

Return the lamb to the pan along with the saffron, coriander, cumin, paprika and cinnamon. Cook for about 30 seconds whilst stirring well. Add the dates and 600ml of the stock. Season with pepper then cover and simmer gently until the lamb is tender - about 1 hour.

About 15 minutes before the lamb is ready, heat the remaining stock in another pan until boiling. Add the couscous and return to the boil. Remove the pan from the heat, tightly cover and set aside for 10 minutes.

Use a fork to lightly fluff up the grains of couscous, then add the pistachios and coriander. Pile onto a warmed serving platter. Spoon the lamb on top of the couscous, decorate with the pomegranate seeds and serve immediately.
 
Indian Lamb with Spiced Lentils

450g lean boneless lamb, trimmed of fat and cubed
600ml lamb or beef stock
225g green lentils
6 black peppercorns
1 tablespoon cumin seeds
seeds from 8 cardamom pods
2 tablespoons sunflower oil
1 large onion, sliced
2 garlic gloves, crushed
5cm piece fresh root ginger, finely chopped
1 red chilli, deseeded and finely chopped
1 cinnamon stick
1 teaspoon turmeric
4 plum tomatoes, quartered
juice of 1/2 lemon
2 tablespoons chopped fresh coriander
pepper to taste

Crush the peppercorns, cumin and cardamom seeds in a pestle and mortar or electric grinder. Set aside.

Heat the oil in a large casserole dish, add the onion and fry for 5 minutes or until softened. Add the ginger, chilli and garlic and fry for 3 minutes. Add the crushed spices, cinnamon stick and turmeric, frying for 30 seconds while stirring constantly.

Add the lamb, stirring to coat the meat in spices. Fry gently to brown the meat all over - this should take about 4 minutes. Gradually add the stock, stirring well. Bring to the boil. Reduce the heat, cover and cook gently for 1 hour.

While the lamb is cooking, rinse and drain the lentils, then place them in a saucepan full of cold water. Bring to the boil. Boil uncovered for 15 minutes before draining.

Add the lentils and tomatoes to the curry and cook for 15-20 minutes or until the meat and lentils are both tender. Stir in the lemon juice and fresh coriander, seasoning with pepper. Serve immediately.
 
Rouille
Rouille is a classic french garlic mayonnaise with cayenne pepper and saffron. Saffron gives the dish its distinctively red color. The word “rouille” actually describes the red colour of the mayonnaise. Rouille is traditionally served as an accompaniment with french fish soup.

3 egg yolks
1/4 teaspoon of mustard
4 garlic cloves, chopped
1 tablespoon of white wine
1 teaspoon of saffron
1/2 teaspoon of cayenne pepper
1 1/2 cups of olive oil
1 tablespoon of lemon juice
salt


Place the egg yolks, mustard, and garlic in a food processor and blend all the ingredients for 30 seconds until it turns into a puree.

Gradually add the olive oil to the puree while still blending, until you have a thick and smooth texture. When you have the desired consistency, place the saffron in the warm white wine and add to the mixture.

Transfer the puree to a serving bowl and taste. Season with some salt and 1 tablespoon of lemon juice.

Serve as a dip with crackers or it can accompany french fish soup.
 
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