Malva Pudding

For a printable version of this recipe, click here.

In the United Kingdom and some of the Commonwealth countries, the word pudding is still used to describe both sweet and savory dishes. Unless qualified, however, the term in everyday usage typically denotes a dessert. In the United Kingdom, pudding is used as a synonym for a dessert course. Dessert puddings are rich and fairly homogeneous starch-based or dairy-based desserts. Malva pudding is a sweet pudding of South African origin. It contains apricot jam and has a spongy, caramelized texture. The Oxford English Dictionary says it comes from Afrikaans “malvalekker,” meaning "marshmallow" (ultimately from Latin malva, a mallow). This November recipe may become a new favorite for Thanksgiving.

Ingredients

Cake

• 1 egg

• ¾ cup Sugar

• 1 Tablespoon Apricot jam

• 2 Tablespoons butter

• 1 Tablespoon vinegar (malt or apple cider)

• 1 cup milk

• 1 cup flour

• 1 teaspoon baking soda

• 1 pinch salt

Sauce

• 1 cup heavy cream or half and half

• ½ cup butter

• ½ cup sugar

• 1/3 cup water

• 1 teaspoon vanilla

• 1 pinch salt

Directions

1. Preheat the oven to 350° F.

2. Grease a 2-quart baking dish.

3. In the bowl of a stand mixer or working with electric beaters, beat the egg with the sugar very well, until the sugar is dissolved, and the mixture is pale in color and greater in volume – about 2-3 minutes on medium speed.

4. Add the jam and mix to combine.

5. Melt the butter and add the vinegar.

6. Mix the milk in with the butter and vinegar.

7. In a separate bowl, sift together the flour, baking soda, and salt.

8. With the mixer running on low, add to the butter and jam mixture already in the mixer bowl, the milk mixture, and the flour mixture, alternating, in 5 parts, starting and ending with the milk mixture.

9. Transfer the batter to the baking dish, bake for 35-40 minutes, or until the pudding is nicely browned and set. When the pudding is almost done, make the sauce.

10. In a small saucepan, over medium heat, melt all of the sauce ingredients together.

11. As soon as it comes out of the oven, carefully pour the sauce over it, waiting for the liquid to absorb before adding more. Serve warm.

Notes

• Serves 6-8

• Malva pudding may be made in individual ramekins of 4 or 8 ounces. Line the ramekin bottoms with parchment paper circles and grease sides to facilitate removal. Half fill each ramekin to allow for rising and sauce absorption. Adjust cooking time by about half.

Fish Pie

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As autumn gets into full swing, there is nothing more comforting than a piping hot fish pie with a creamy, rich sauce. It is perhaps not surprising that food historians think that fish pie came from the freezing cold North of Britain – specifically, Scotland! In the times that no-meat Fridays were strictly observed, people looked for inventive ways to cook fish, and its thought that it was then that Fish Pie first made an appearance.

Although fish pie is traditionally topped with mashed potatoes, you can use any potato topping. For something different, peel and slice 2 lbs. of Yukon Gold potatoes, place in salted water and cook for 8-10 minutes until tender, but not so that they break. Drain and rinse in cold water and leave to cool. Top the fish pie with the potatoes and drizzle with melted butter and extra cheese, if wanted. Serves 6-8.

Image and text Courtesy of the DBE Colorado 2021 Calendar

Ingredients

• 2 pounds potatoes, peeled and cut into even size pieces

• Warmed milk with butter to mash the potatoes – amounts to your personal taste

• Salt and pepper to taste

• 2 pounds firm white fish, salmon or a mix of fish and other seafood, such as scallops

• 2 cups of whole milk or enough to cover the fish while poaching

• 1 bay leaf

• 3 eggs, hard boiled and cut into quarters

• 4 Tablespoons butter

• 1 small onion or leek, finely chopped

• 6-8 ounces mushrooms, sliced

• 3 Tablespoons flour

• ¼ cup of white wine or sherry

• 1 teaspoon Dijon mustard

• 1 Tablespoon chopped parsley

• ¾ cup grated good Cheddar or Gruyere cheese, plus more for topping mashed potatoes, if wanted

• Salt and pepper to taste

Directions

1. Preheat the oven to 425⁰ F.

2. Line a baking tray with foil and butter a 2½ quart oven-proof dish.

3. Boil the potatoes in salted water until tender. Drain and mash the potatoes with milk and butter until smooth. Season well and keep warm.

4. Place the fish in a pan with the bay leaf and cover with milk. Bring to the boil then turn down and simmer gently until fish is cooked. Remove the fish from the pan with a slotted spoon and place it in the bottom of the buttered, oven-proof dish. If there is skin on the fish remove it. Gently break up the fish into chunks, remove the bay leaf and retain 2 cups of milk the fish was poached in. Top up with cold milk if necessary. Transfer to a pouring jug and keep it warm. Add the hard-boiled eggs to the fish.

5. Using a clean saucepan, melt the butter and gently fry the onion or leek until just soft.

6. Add the mushrooms and fry until the moisture is rendered and they are cooked

7. Sprinkle the flour over the onions and mushrooms and stir to combine, cooking gently for 1-2 minutes.

8. Slowly add the warm milk, stirring constantly until the sauce is formed.

9. Add the wine, mustard, parsley, seasoning, and cheese and stir until the cheese has melted. Pour the sauce over the fish and eggs.

10. Pipe the potato onto the top of the fish and sauce or gently add spoonfuls of mashed potato to the top and, using a fork, carefully spread the mashed potatoes over the top right to the edges of the dish. Make a wave pattern with a fork. Top the potato with a little grated cheese, if desired.

11. Place on the foil-lined baking tray and bake in the top of the oven until the sauce is bubbling and potato is golden brown, about 20-25 minutes. If the fish pie is bubbling but the potato isn’t brown on top, pop it under a hot grill for a few minutes.

12. Serve with fresh or frozen garden peas.

Canterbury Tart

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A Canterbury Tart is characterized by its grated apple and lemon filling and sliced apples that decorate the top. Serves 8.

“Kent, sir, everyone knows Kent. Apples, cherries, hops and women,” proclaims a character in Dickens’ The Pickwick Papers. The origin of the Canterbury Tart is unclear, but some say it could be inspired by Chaucer’s Canterbury Tales, in which apple pie was mentioned for the first time.

Pastry

Ingredients

• 4 ounces butter, chilled and cut into small pieces

• 8 ounces plain flour

• 4 Tablespoons powdered sugar, sifted

• 1 egg, beaten

• A little iced water, if needed

Directions

1. To make the pastry, sift the flour and powdered sugar into the bowl of a food processor.

2. Add the butter and process on and off, until it resembles fine breadcrumbs.

3. Turn out into a mixing bowl and make a well in the center. Add the beaten egg and bring the pastry together to form the dough. If it’s still not coming together, add a little ice-cold water.

4. If you prefer to make the pastry by hand, rub the butter into the flour and powdered sugar until it resembles fine breadcrumbs. Add the beaten egg to form the dough.

5. Pat the pastry into a disc, wrap in plastic wrap, and let rest in the refrigerator at least 30 minutes.

6. Roll out the dough on a floured surface and line the baking dish with the pastry. Form a lip around the edge.

7. When the oven is hot enough, place a foil-lined baking tray in the oven, allowing it to heat through for about 10 minutes.

Filling

Ingredients

• 4 eggs

• 8 ounces granulated sugar

• 2 lemons, grated rind, and juice only

• 4 ounces butter, melted

• 2 large Granny Smith apples, peeled and cored

• 2 eating apples, e.g., Gala, peeled, cored, and thinly sliced

• 1 ½ Tablespoons Turbinado, Demerara or raw cane sugar crystals

Directions

1. Preheat the oven to 400⁰ F

2. You will need a 9” or 10” x 1½” deep, round baking dish for the pastry. The baking dish must be at least 1½” deep. A quiche dish works well for this or a tin flan dish with removable bottom.

3. To make the filling, beat the eggs, granulated sugar, and lemon rind and juice together in a large mixing bowl.

4. Stir in the warm melted butter.

5. Coarsely grate the Granny Smith apples, add to the lemon mixture, and mix well.

6. Spread the runny lemon and apple mixture over the base of the tart. Level the surface with the back of a spoon and arrange the eating apple slices around the edge, overlapping. Sprinkle the sugar over the apple slices.

7. Place the tart on the pre-heated baking tray in the oven and bake for about 40-50 minutes. The apples should be tinged brown so don’t overcook the tart or the apples will burn. The center may still be a little jiggly, but it will firm up as it settles.

8. Serve warm, or at room temperature, with vanilla ice cream, or pour heavy whipping cream over it.

Welsh Rarebit

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September 3rd is Welsh Rarebit Day! A 16th Century tale tells how God asked St. Peter to get rid of the Welsh from heaven, as they kept causing a ruckus. St. Peter stomped outside the Pearly Gates and shouted, “caws Pobi!” at which the Welshmen duly tumbled out of heaven excitedly, allowing the gates to be slammed shut behind them. Another tale about the name is that it’s a slur against the Welsh by the English. In a time when rabbits ran wild in Britain, the Welsh, according to the English, couldn’t manage to put one on the table. The impoverished Welsh could only afford to eat melted cheese on toast, so it became known as Welshman’s rabbit.

Welsh Rarebit, Caws Pobi, in Welsh, is a famous Welsh dish and a favorite treat for High Tea, which was enjoyed later in the day than Afternoon Tea. The name Rarebit means ‘rare’ (lightly cooked) and ‘bit’ (small portion).

This simple but tasty dish of toasted bread covered in cheese, mixed with mustard and beer, has been popular since the 1500s. It makes a wonderful light lunch dish served with a salad or can be cut into smaller portions for hors d’oeuvres.

Image and text courtesy of the DBE Colorado 2021 Calendar

Ingredients

• 8 oz grated Cheddar cheese

• 2 teaspoons flour

• 1 Tablespoon butter

• Pepper to taste

• 1-2 teaspoons Worcestershire sauce

• 4 Tablespoons beer, or milk

• 1 level teaspoon dry mustard

• Slices of bread, toasted on both sides

Directions

1. Put the cheese, butter, Worcestershire sauce, mustard, flour, and pepper in a saucepan. Mix well and then add the beer or milk to moisten. Don’t make it too wet.

2. Stir over a gentle heat until all is melted. When the cheese sauce becomes a thickish paste, stop stirring and leave it to cool a little.

3. Toast the bread on both sides.

4. Spread the sauce over one side of the bread and place on a foil lined grill pan under a hot grill. When brown and bubbly serve immediately.

Notes

• Serves 2-3

• The size of the bread determines the number of portions

Angels and Devils on Horseback

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A Victorian hors d’œuvre that has died a death in recent decades; an angel on horseback is simply an oyster wrapped in bacon and grilled; a devil is a tea-soaked prune treated the same way. Oysters were then a poor man’s food, but today they are a delicacy and are often replaced with a scallop.

Image and text courtesy of the DBE Colorado 2021 Calendar

Ingredients

• 8 fresh oysters, scallops, clams, or mussels (for the “angels”)

• 8 pitted prunes (soaked in tea or port, if needed), chicken livers or

• Mushrooms (for the “devils”)

• 8 slices center-cut bacon, halved crosswise (or to fit)

• Lettuce

Directions

1. Preheat the oven to 400⁰ F.

2. Wrap each “angel” in bacon (to fit) and secure with a wooden pick.

3. Wrap each “devil” in bacon (to fit) and secure with a wooden pick.

4. Arrange the “angels” and “devils” in a shallow baking pan, season to taste.

5. Bake for 15 to 20 minutes, until the bacon is crisp, but the fillings are still moist.

6. Finish under the broiler to crisp the bacon if necessary.

7. Arrange the angels and devils on a bed of lettuce. If they are for a party, leave the wooden picks in, otherwise, they can be removed. If desired, serve with toast.

Notes

• If the scallops or mushrooms are large, they can be cut in half, but more bacon slices may be needed.

Scones

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At the tea-table all over England, the debate continues: do you spread the preserves, then the cream on your scone, or do you do it the other way around? Scones are connected traditionally with England, Scotland, and Ireland, but nobody knows which country invented them. However, the first known mention of a scone that was printed, is from the translation of The Aeneid (1513) written by a Scottish poet, Gavin Douglas. In Scotland, scones are closely related to the griddle-baked flatbread, known as Bannock.

Image and text courtesy of the DBE Colorado 2021 Calendar

Ingredients

• 3 cups flour

• ¼ cup sugar

• 4 teaspoons baking powder

• ¾ cup raisins, or currants

• 1 teaspoon salt

• 8 fluid ounces buttermilk

• 4 ounces of butter, cut into small pieces

• 2-3 Tablespoons milk

Directions

1. Preheat the oven to 425⁰ F.

2. Grease and flour a baking sheet.

3. Sift together flour, baking powder, and salt in a large mixing bowl.

4. Add the cut butter and rub in until the mixture resembles bread crumbs.

5. Add the sugar and raisins and mix together.

6. To the dry mixture, add the buttermilk and mix together using the blunt end of a knife. Add enough milk to make a soft, but not too sticky, dough.

7. Turn out onto a floured surface and lightly knead.

8. Form the dough into a round, approximately ¾-1 inch thick.

9. Using a 2”, straight-edged cookie cutter, cut the dough into 2” rounds.

10. Place on the prepared baking sheet and refrigerate for 30 minutes.

11. Bake in the preheated oven for 15-20 minutes, until risen and golden.

12. Serve warm with cream and fruit preserves.

Notes

• Makes 12 scones

• The sugar and raisins can be replaced with ¾ cup of cheddar cheese for a savory scone

Prince William's Chocolate Biscuit Cake

For a printable version of this recipe, click here.

In honor of the royal wedding, here's a favorite of the entire British royal family that was chosen by Prince William as his groom’s cake for his marriage to Catherine on April 29, 2011.

Image and text courtesy of the DBE Colorado 2021 Calendar

Cake

Ingredients

• 1 lb. semi-sweet dark chocolate, roughly

• chopped (Cadbury’s Royal Dark is perfect)

• ½ lb. butter

• Pinch of salt

• 2 tablespoons whipping cream

• 2½ Tablespoons golden syrup

• ½ lb. digestive biscuits, broken by hand into postage-stamp-sized pieces (McVities can be found at specialty food stores)

Directions

1. Line bottom of an 8” springform pan or cake pan with Parchment Paper and lightly grease the sides.

2. Melt the butter over medium-low heat.

3. Add the chocolate and salt and continue over medium-low heat until the chocolate is fully melted.

4. Remove from heat and stir in the whipping cream and golden syrup until smooth.

5. Fold in the broken biscuits and pour into the lined and greased pan.

6. Chill in the fridge for at least 3 hours or overnight.

7. Remove from pan by loosening sides with a metal spatula or butter knife dipped in hot water.

8. Remove parchment paper and place on a flat bottomed plate.

9. Glaze with chocolate ganache, then decorate with melted chocolate.

10. Refrigerate until serving and store the leftover cake in the fridge.

***

Chocolate Ganache

Ingredients

• ¼ cup whipping cream

• ½ Tablespoon corn syrup

• 4 oz dark chocolate chopped

• 2 oz white chocolate for decorating

Directions

1. Scald the cream in the microwave until almost boiling.

2. Pour over chocolate in a small bowl and let stand for five minutes.

3. Stir until smooth then stir in the corn syrup.

4. Pour over the cooled biscuit cake using a spatula to help cover it evenly.

5. When the ganache has set, melt white chocolate in a small heat-proof bowl over simmering water.

6. Spoon into a small plastic sandwich bag and snip a tiny piece off the corner. Pipe lines across cake.

Notes

• It is best to make this dessert one day ahead.

• Serves 12 – Cut in thin slices as it is rich.

Bobotie with Cucumber and Yogurt Sambal

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Bobotie (Afrikaans: [bəˈbuəti]) is a well-known South African dish consisting of spiced minced meat (beef, lamb, or turkey) baked with an egg custard topping. A true comfort food, it is always served with yellow rice called geelrys. The recipe for this curried “meatloaf” casserole was imported to South Africa from Indonesia in the 17th century and was adapted by the Cape Malay community. The origin of the name bobotie is disputed, however, the Afrikaans etymological dictionary claims that probable origin comes from the Malayan word boemboe, meaning curry spices. The first recipe for South African bobotie appeared in a Dutch cookbook back in the early 1600s. Sambal is typically served alongside.

Text and Image courtesy of the DBE Colorado 2021 Calendar

Bobotie

Ingredients

• 1 large onion, finely chopped

• 1 Tablespoon oil

• 2-3 teaspoons curry powder

• 1 teaspoon turmeric

• 1 Tablespoon apricot jam or sugar

• 2 Tablespoons apple cider vinegar

• 2 Tablespoons fruit chutney

• ¼ cup golden raisins

• 1½ pounds ground beef, lamb, or turkey

• 2 slices of bread, crusts removed, soaked in ½ cup water

• 1 egg beaten with ½ cup milk

• Salt and pepper to taste

• 5 fresh bay or lemon leaves (can be omitted)

• 1-2 Tablespoons sliced almonds

• ½ cup milk combined with 1 beaten egg, seasoned with salt and pepper to taste

Directions

1. Preheat oven to 350⁰ F.

2. Sauté onions in hot oil until golden brown. Add curry and turmeric and cook for a minute.

3. Turn off heat and add jam or sugar, vinegar, chutney, and golden raisins to this mixture.

4. Place ground meat in a large bowl. Squeeze excess water out of bread and crumble over the meat.

5. Add onion and spice mixture, then add the egg and milk mixture. Season with salt and pepper and mix well.

6. Place mixture in a greased shallow 2-quart baking dish and smooth top. If using bay or lemon leaves, roll up leaves and insert them in an upright position. Scatter the almonds over the meat mixture.

7. Bake for 45 minutes.

8. Remove from oven and pour off any fat that has accumulated. Add the beaten egg/milk mixture and pour over the hot meat.

9. Return to oven and bake another 15-20 minutes, until the custard has set.

10. Serve with yellow rice, chutney, cucumber, and yogurt sambal or a tomato salad.

***

Cucumber and Yogurt Sambal

Ingredients

• 1 cup yogurt

• ¼ - ½ English cucumber, grated

• 2 Tablespoons chopped fresh mint

• Salt to taste

• Fresh chili pepper, chopped, to taste

Directions

1. Mix all the ingredients together. Serve chilled.

Chakalaka

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The word chakalaka comes from the Zulu language, meaning altogether, but its history is a bit elusive. This dish is said to have originated in the townships of Johannesburg, when Mozambican workers from the goldmines simply cooked canned vegetables such as beans and tomatoes with whatever fresh vegetables, they had available, along with chili to produce a spicy relish with a Portuguese flair. The spiciness of chakalaka depends on the region and the pairings and varies from mild to very hot. Although it was primarily served with corn-based porridges such as pap or mielie pap, making it a well-rounded vegetarian meal, chakalaka became a quintessential part of barbecues because it pairs with meat perfectly. Nowadays, every family has their own special chakalaka recipe, and this dish is also sold in stores and offered in most local restaurants in South Africa.

Image and text courtesy of the DBE Colorado 2021 Calendar

Ingredients

• 3 Tablespoons oil

• 1 onion, finely chopped

• 2 green Bird's Eye or Thai chilis, seeded and chopped (can substitute with jalapeño chilies)

• 2 cloves garlic, crushed

• 1-2 Tablespoons finely grated ginger

• 1 Tablespoon mild curry powder

• 1 green bell pepper, finely chopped

• 1 red bell pepper, finely chopped

• 1 yellow bell pepper, finely chopped

• 5 large carrots, peeled and grated

• 14 ounce can chopped tomatoes

• 2 Tablespoons tomato paste

• 14 ounce can baked beans

• 2 sprigs fresh thyme

• Salt and freshly ground black pepper

Directions

1. Heat the oil in a pan and fry the onions until soft and translucent.

2. Add the chilis, garlic, half of the ginger, and curry powder and stir to combine.

3. Add the bell peppers and cook for another 2 minutes.

4. Add the carrots and stir to make sure they are well combined with the other ingredients and coated in the curry powder.

5. Add in the tomatoes and tomato paste and stir.

6. Cook until the mixture is well combined and slightly thickened, about 5 to 10 minutes.

7. Remove from heat and add the baked beans, thyme, and remaining ginger and stir to combine.

8. Season with salt and pepper.

Notes

• Serve hot or cold

• This recipe can easily be halved

Jubilee Chicken Salad

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First created for George V’s Silver Jubilee in 1935, the chicken was dressed in mayonnaise and curry. It was then replaced by Coronation Chicken created for Queen Elizabeth II in 1953. In 2002 the second and lighter version of the chicken salad, the “Golden Jubilee Chicken Salad” was distributed in picnic hampers to all concert guests celebrating Queen Elizabeth II’s Golden Jubilee.

The Diamond Jubilee Chicken Salad (2012) has now evolved to include fruits such as Mango, yogurt instead of mayonnaise, nuts, and other herbs and spices. Today, whether called Coronation Chicken or Jubilee Chicken, this cold chicken salad, with a hint of curry, is a favorite sandwich filler.

Image and text Courtesy of the DBE Colorado 2021 Calendar

Ingredients

• 2 large chicken breasts (Meat from a cooked rotisserie chicken may be used instead of cooking the chicken)

• 14 ounces chicken broth

• 1 Granny Smith apple

• 2 Tablespoons fresh lemon juice

• ½ cup mayonnaise

• ½ cup plain yogurt

• 2 teaspoons curry powder

• 1 teaspoon grated onion

• Salt and pepper to taste

• 3 Tablespoons chopped green onion

• 3 Tablespoons chopped parsley

• Celery, almonds, grapes, and mango chutney may be added

Directions

1. Preheat oven to 375⁰ F.

2. Bake chicken in the oven for 20 minutes or until fully cooked.

3. Alternatively, cook the chicken in the chicken broth in a microwave oven on high for 10 minutes.

4. Transfer the chicken to a cutting board and allow it to cool.

5. Peel and core the apple and cut it into small cubes.

6. Place the cubed apple in a mixing bowl and sprinkle with the lemon juice to keep it from browning.

7. Cut chicken into small cubes so that you have 2-1/2 cups altogether.

8. Add the cut-up chicken to the apples.

9. In another mixing bowl, combine the mayonnaise, yogurt, curry powder and grated onion. Season with salt and pepper to taste, then add to the chicken and apple and combine.

10. Add the green onions and parsley and mix together gently.

11. Chill the chicken salad for several hours.

12. Before serving, stir in any of the additions.

Notes

• Jubilee Chicken Salad can be served between a croissant, as seen here, on a brioche bun, in a vol-au-vent case, between sandwich bread or by itself on a bed of greens.

• Serves 4

Scotch Eggs

For a printable version of this recipe, click here.

The origins of Scotch Eggs are contentious, but one thing is for sure, they are definitely not Scottish! Many believe the eggs originated in the coastal Yorkshire town of Whitby, where the establishment that invented them, William J Scott & Sons, are said to have sold “Scotties.”  The original eggs were surrounded in a creamy fish paste rather than sausage meat, before being covered in breadcrumbs and fried. Sausage meat replaced the fish when the eggs began to be sold in big food shops around the country and sausage meat was more available. Variations of the original fish-covered eggs can still be purchased on the East Yorkshire coast.

The other popular belief is that Scotch eggs were invented by the luxury London department store Fortnum & Mason in the 18th century. If the Fortnum & Mason tale is to be believed, Scotch eggs were once a luxury food only available for the upper classes. Conceived as a traveling snack, the delicacies were available around Piccadilly for the rich to purchase as a light refreshment to enjoy on their way to their country houses.

In the 1990s, the Scotch egg fell from grace and became associated with poor quality food served in bad pubs or grab food from the cafeteria at a service station along the motorways. The Scotch egg is experiencing a rise in popularity at the moment, thanks to gourmet versions appearing in up-market pubs and restaurants across the country, even here in America.

 Ingredients

• 1 pound of sausage meat                               

• 4 hardboiled eggs            

• 1 Tablespoon of prepared mustard                     

• 1 egg, beaten

• 1½ Tablespoon’s tomato ketchup                        

• 3-4 cups fine bread crumbs

• Pinch of dried, mixed herbs                           

• Vegetable oil for frying

• Salt and Pepper

 Directions

1. You will need an 8-quart stockpot for frying.

2. Mix together the sausage meat, mustard, tomato ketchup, herbs, and seasoning. Divide into four equal parts.

3. Using floured hands, mold the sausage mix around each of the hard-boiled eggs, to enclose the egg completely and evenly.

4. At this point, the eggs can be covered in plastic wrap, put in the refrigerator, and finished later.

5. Coat the eggs in the beaten egg mix and roll in the bread crumbs to cover the sausage mixture. Repeat to double coat the eggs.

6. Pour enough oil into the stockpot to cover the eggs when they are placed into the oil. Leave at least 3” from the top of the pot because the oil will bubble up when the eggs go in.

7. When heating the oil, use a thermometer to make sure the oil is at 360° F before putting the eggs into it. If the oil gets too hot, lower the temperature so that it’s no more than 360° F.

8. Using a slotted spoon, lower each egg into the hot oil. Fry the eggs for 8-10 minutes until golden brown and cooked through.

9. Using a slotted spoon, remove the eggs from the oil. Drain on paper towels and cool.

10. The eggs can be halved and served with a salad, cut into 8ths, and served on a platter for parties, or packed up whole for a picnic.

Rice and Curry

For a printable version of this recipe, click here.

Did you know that Sri Lanka was part of the Oceanic Silk Road? Because of this, the island has had many cultural influences on its cuisine, from Indian to Dutch. Fish, coconuts, and cinnamon feature heavily in its food, as all three are found in abundance there. Its national dish is Rice and Curry. The rice, a staple food in Sri Lanka is either steamed or boiled. Sri Lankan Curries are spicy, with common ingredients being coconut milk and turmeric, with either vegetables, meat, or fish.

Ingredients

To marinate chicken

• 1/2 teaspoon turmeric powder

• 1 teaspoon crushed black pepper

• 2 tablespoon Tamarind paste (or 2 tsp white vinegar)

• 2 teaspoon salt

Other ingredients

• 8 chicken thighs bone-in, skin removed cut into pieces (4 thighs = 1.5lb = 680g)

• 2/3 cup chopped onion

• 2/3 cup chopped tomato

• 8 large cloves of garlic

• 2-inch piece of ginger

• 2 sprig of curry leaves

• 2 pandan leaf broken into pieces

• 6 cardamom

• 6 cloves

• 2 piece of Garcinia cambogia/Goraka (or tamarind paste/white vinegar)

• 2 tablespoon roasted chili powder

• 4 teaspoons roasted curry powder

• 1 teaspoon crushed black pepper

• 2 tablespoon coconut oil

• 2 cup water (substitute with thin coconut milk for a creamier curry)

• Salt to taste

Instructions

1. Marinate chicken with all the marinating ingredients given in the list overnight or at least half an hour.

2. In a mortar and pestle, grind cardamom and cloves. You can remove the shells.

3. Then add ginger and garlic into the mortar and pestle and crush them to a coarse paste.

4. Heat a pan. (Clay pots are ideal, if not use any heavy bottom pan) Add the ginger-garlic paste you made in the previous step. Also, add curry leaves and pandan leaves.

5. When the mixture starts to turn brown add roasted curry powder and roasted chili powder. Mix and toast well in the oil for about 30 seconds. Do not let the spices burn.

6. Add the piece of goraka (Garcinia cambogia) onions and tomatoes. Mix well with the spices. Lower the heat.

7. Cover, and cook until onions start to sweat, and tomatoes become mushy. Make sure to mix in between to distribute even heating and avoid the bottom from burning.

8. Then add your chicken and mix really well. Cook for about a minute while continuously stirring.

9. Add a cup of water (you can substitute it with thin coconut milk for a creamier curry). Cover and simmer for 30mins on low heat.

10. In 30 mins, adjust salt to your taste and also add about 1/2tsp of black pepper. Mix, cover back, and simmer for another 15mins.

Author: Roshani Wickramasinghe

Pavlova

For a printable version of this recipe, click here.

New Zealand’s National Dessert is considered to be the Pavlova. This sweet dish is made of meringue, whipped cream, and fresh fruit, all piled together to look like a cake. While this dessert is well known across the world, it would seem that New Zealand and Australia both like to claim its origins. In fact, similar to the ‘scone wars’ of Devon and Cornwall in Britain, these two countries ‘battle’ in the food community as to who invented it!

Ingredients

Meringue

• 4 egg whites

• 1 cup white sugar

• 1 teaspoon cornstarch

• ½ teaspoon cream of tartar

• 1 teaspoon vanilla extract

• 1 pinch salt

Toppings

• 1 cup whipped cream, or more to taste

• ¾ cup sliced fresh berries, or more to taste

Directions

1. Preheat the oven to 275 degrees F. Line a baking sheet with parchment paper.

2. Beat egg whites in a glass, metal, or ceramic bowl on medium speed with an electric mixer until soft peaks form, about 3 minutes. Slowly add sugar, cornstarch, and cream of tartar and continue beating on high speed until stiff, glossy peaks form, 3 to 5 minutes. Add vanilla extract and salt and beat until combined, about 30 seconds.

3. Scoop the meringue with a spring-hinged scoop onto the prepared baking sheet and shape into individual rounds about 3 inches in diameter. Use the back of a spoon to create an indentation in the center of the meringue.

4. Bake in the preheated oven until the meringue is dry to the touch, about 1 hour 15 minutes. Transfer the parchment with the meringues on it to a wire rack and allow to cool. Once meringues are cool to the touch, remove from parchment and place directly on the rack to cool completely, about 1 hour.

5. When ready to serve, top each meringue with whipped cream and garnish with fresh berries.

Author: thedailygourmet

Courting Cake

For a printable version of this recipe, click here.

This lavish tea-time treat is a really a cake for the summer. It is a good way of using up slightly bruised or overripe strawberries or making just a few go further. It was originally made in the north of England by young girls for their betrothed, hence the name. But as Strawberries are so popular for Valentine’s Day, maybe we can get away with making the cake for Valentine’s Day, too!

Ingredients

• 1 cup of butter

• 1 cup of sugar

• 4 eggs beaten

• 2 ¾ cups of self-rising flour

• 2-3 tbsp of milk

• 1 ¼ cups heavy whipping cream

• 1 ½ cups of strawberries sliced

• Powdered sugar to decorate

Method

1. Grease and line the basis of three 7-inch round cake tins. *

2. Cream the butter and sugar together until pale and fluffy.

3. Gradually add the eggs a little at a time, beating well before each edition.

4. Fold in the flour, then add milk to give a soft dropping consistency.

5. Divide the mixture evenly between the prepared tins and bake at 375 Fahrenheit for 25 to 30 minutes until well risen and firm to the touch. **

6. Turn out and leave to call on a wire rack

7. Whip the cream until it just holds its shape. sandwich the cakes together with the cream and the strawberries, reserving a few for decoration

8. Dredge the top with icing sugar and decorate with reserved strawberries

Notes

• *For 9-inch pans, increase ingredients by half (eg. 1 cup flour= 1 ½ cups flour)

• **Swapping the position of the top and bottom cakes halfway through cooking will ensure an even rise and color.

Twelfth Night Cake

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Twelfth Night was celebrated, in some places, with far more feasting and festivities than Christmas itself. Traditionally, a special cake containing a dried bean was served, and whoever found it would have good luck in the coming year. This is a rich fruit cake, which could be made for any special occasion.

25 to 30 slices

Ingredients

• 3 sticks/ 12oz of butter

• 1 2/3 cups/ 12oz of sugar

• 6 eggs, beaten

• 5 tablespoons Brandy

• 2 ¾ cups/ 12oz flour

• 1 tsp ground allspice

• 1 tsp ground ginger

• 1 tsp ground coriander

• 1 tsp ground cinnamon

• ½ lb. of raisins

• ½ lb. of Golden Raisins (sultanas)

• ½ lb. of currants

• ¼ cup/ 2oz of almonds chopped

Method

1. Grease a deep 10-inch round cake tin and line the base and sides with greaseproof paper.

2. Cream the butter and sugar together until pale and fluffy. Gradually add the eggs and then the Brandy, beating well after each addition.

3. Fold in flour, spices, fruit, and nuts.

4. Turn into the prepared tin and level the surface.

5. Bake at 300F for 2 ½ hours or until firm to the touch. Cover with greaseproof paper halfway through cooking if the cake browns too quickly.

6. Leave to cool in the tin for 30 minutes, then turn out and cool completely on a wire rack.

Meat Pie

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The humble meat pie, usually containing a diced or minced meat with thick gravy, often served with tomato sauce (ketchup) has become known as the National dish of Australia. These single portion pies have become a huge part of Australian fast food and takeaway cuisine. They are a popular food at sporting events, pubs, and still a favorite among farmers and construction workers, and anyone else, who needs a sack lunch during the workday.

Ingredients

• 1 tbsp olive oil

• 1 medium onion (finely chopped)

• 1 lb. lean ground beef or beef chunks

• 1 tbsp cornstarch

• 3/4 cup beef stock

• 1/8 cup tomato paste

• 1 tbsp Worcestershire sauce

• 1 cube vegetable bouillon

• 4 sheets pie pastry (frozen, thawed)

• 1 large egg (beaten)

• Ketchup (for serving)

• Individual pie tins

Method

1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1 medium finely chopped onion and fry for 3 to 4 minutes or until soft and translucent.

2. Add the beef and cook for 3 to 4 minutes, stirring and breaking up with a wooden spoon until browned. At this point, you can drain the beef, if desired.

3. In a small container, whisk together cornstarch and 1 tbsp of the beef stock and set aside.

4. Add remaining beef stock, tomato paste, Worcestershire sauce, and bouillon cube to the beef and onion in skillet. Stir well to combine.

5. Add reserved cornstarch- stock mixture and stir. Bring to a boil, reduce heat to low and simmer, uncovered, for 10 minutes or until thick. Remove from heat and cool.

6. Heat oven to 425 F

7. Place pie dough on a lightly floured surface. Place the pie tin on top and cut a circle around it. Repeat process to make 3 more circles—these are the pie tops. Cover loosely with plastic wrap and set aside.

8. On the same lightly floured surface, place remaining pie dough and a pie tin on top and cut a circle that's slightly larger than tin (about 1/2 inch bigger)—this is the pie base. Repeat process to make 3 more bases.

9. Press base pastry into pie tins and press up the sides. Fill with cooled meat mixture. Brush rims with water.

10. Place pie tops over meat. Use a fork to press edges to seal. Trim edges if necessary. Brush tops with beaten egg.

11. Place pies on a baking tray to catch any drips and bake for 20 minutes or until golden. Serve with tomato sauce (ketchup).

Haggis, Neeps, and Tatties

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The Haggis has become the “go-to” meal to celebrate all things Scot’s- St. Andrews Day, Hogmanay, and Burns night. It should be served along with “neeps and tatties” and whiskey sauce!

Haggis is essential a sausage made with the diced offal: lungs, tongue, heart, and liver. This along with onion, suet, oatmeal, and seasonings is all stuffed into a fat sausage-like lining which is then cooked by boiling or steaming for a couple of hours. before eating. Neeps are mashed turnips and Tatties are mashed potatoes.

Ingredients

• 1 medium haggis

• Good pinch of salt

• Good pinch of pepper

• 6 medium-sized potatoes

• 3 tbsp butter

• 2 tbsp cream

• 1 large turnip (swede, rutabaga)

• 3 tbsp butter

• 1 shallot, finely chopped

• 30g butter

• 1 measure of whisky, to taste

• ½ cup cream

• Pinch of black, cracked peppercorns

• Pinch of salt

Method

1. Cook your haggis according to pack instructions or simply wrap in foil, and place into an oven preheated to 350F for about an hour.

2. Cook both potatoes and neeps at the same time. Firstly, peel the potatoes and place into salted water, bring to a boil and simmer until soft. Drain well, add the butter, cream, salt & pepper (to taste) and mash together until smooth.

3. Peel the turnip, dice up into small pieces, place into a pan of salted water, bring to a boil and simmer until soft. Drain well, add the second knob of butter, and mash until smooth. Salt and pepper to taste.

4. In a small frying pan, fry your chopped shallots in butter until brown, carefully add the whisky and slowly add the cream, stir continuously. Add salt and pepper to taste.

Ugali Nyama Choma Na Kachumbari

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Kenya does not have a single dominant culture that symbolizes the country. Instead, there are many cultures with their own histories and traditions. Therefore, Kenyan dishes vary from region to region within the country too. Ugali is a staple and served with many dishes, as it is across many African regions. There are many Kenyan dishes that are considered the National dish. Nyama choma is grilled meat, which can be considered as an unofficial national dish—usually goat or sheep—while kuku choma is grilled chicken. It is usually cooked over an open fire and eaten with ugali and kachumbari (salsa), maharagwe (bean stew) and mchicha (shredded spinach).

Ugali

Ingredients

• 4 cups water

• 320 g cornmeal

Directions

1. Place the water in a pot on high heat.

2. Once the water gets warm, add half the amount of cornmeal, and stir it. Continue to stir until it thickens and becomes porridge. When you start seeing bubbles, cover the pot and leave it to cook for 4 minutes on medium heat.

3. Remove the pot from the heat and add the rest of the cornmeal. Stir it. As you mix in the rest of the cornmeal it will become harder, almost like play dough, continue to mold it until all the flour is mixed in, and mash all the lumps.

4. Then spread it flat at the bottom of the pot as much as possible, cover, and put back on the fire on medium heat.

5. After 4 minutes, open and stir it up in order to turn it, and spread it back on the bottom, cover, and put back on the heat. Repeat twice.

6. Mold it in the middle of the pot into a nice round shape, and place on a serving dish.

***

Kachumbari

Ingredients

• 1 ½ cups warm water

• ½ tsp salt

• 2 onion

• 3 tomatoes

• 2 bunches of cilantro leaves

• 1 tbsp lemon juice

Directions

1. Slice the onion and soak it in 1 ½ cups warm water with ½ teaspoon salt for 20 minutes to reduce bitterness.

2. Slice the tomatoes.

3. Once the onions are done soaking, drain them, then combine with the tomatoes and chopped cilantro, finally adding the lemon juice.

***

Nyama Choma

Ingredients

• 1 ½ cups warm water

• 1 tsp salt

• Goat or beef (bone-in cuts such as short ribs, leg, etc.)

Directions

1. Get a good charcoal fire going on your grill.

2. Stir 1 teaspoon salt into 1 ½ cups warm water for sprinkling on the meat.

3. Place your meat on the grill.

4. Monitor and turn regularly to ensure even cooking. Allow it to brown evenly.

5. Occasionally sprinkle with salty water to keep from drying.

6. Once cooked to medium, sprinkle generously with salty water and wrap it in foil. Make sure the foil is well sealed, with no holes.

7. Place it back on the grill (in the foil) to continue cooking for 45 minutes to 1 hour. The meat will steam inside the foil as it continues to cook and will remain soft and moist.

8. When ready, unwrap, and cut the meat into bite-sized pieces for serving.

Ugali Na Maharage Ya Nazi

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Tanzania with its famous lakes (Lake Victoria et al), national parks (Serengeti et al) famous islands (Zanzibar et al), and the famous Mount Kilimanjaro, can also boast a cuisine that has had many cultural influences. But its national dish is the humble Ugali na Maharage ya nazi.  It is a dough prepared with cornmeal (maize meal), cassava flour, sorghum, or millet served with beans and vegetables cooked in coconut milk.

Ugali

Ingredients

• 1 L water

• 2 ¼ cups maize flour 

Directions

1. In a pot, warm the water on high heat for about 3 minutes. Do not boil.

2. Add half of the flour and stir it in with a wooden spoon. Continue to stir until it thickens and becomes porridge. It should be bubbling.

3. Once you’ve reached this consistency, cover the pot, and leave it to cook for 4 minutes on medium heat.

4. Take the pot off the heat and add the rest of the flour. Stir it in with the wooden spoon (you can do this in portions). As you mix in the rest of the flour it will become harder, almost like play dough, continue to mold it until all the flour is mixed in, and mash all the lumps.

5. Spread it flat at the bottom of the pot as much as possible, cover, and put it back on medium heat.

6. After 4 minutes, open the pot and turn the mixture on the other side. Cover and put back on the heat. Repeat this step twice.

7. Mold it in the middle of the pot into a nice round shape, and place on a serving dish.

***

Maharage

Ingredients

• 1 can kidney beans drained and rinsed

• 5 tbsp vegetable oil

• 1 onion

• 2 tomatoes

• 1 large carrot

• 1 cup coconut milk

• Salt

Directions

1. In a pot, warm the water on high heat for about 3 minutes. Do not boil.

2. Add half of the flour and stir it in with a wooden spoon. Continue to stir until it thickens and becomes porridge. It should be bubbling.

3. Once you’ve reached this consistency, cover the pot, and leave it to cook for 4 minutes on medium heat.

4. Take the pot off the heat and add the rest of the flour. Stir it in with the wooden spoon (you can do this in portions). As you mix in the rest of the flour it will become harder, almost like play dough, continue to mold it until all the flour is mixed in, and mash all the lumps.

5. Spread it flat at the bottom of the pot as much as possible, cover, and put it back on medium heat.

6. After 4 minutes, open the pot and turn the mixture on the other side. Cover and put back on the heat. Repeat this step twice.

7. Mold it in the middle of the pot into a nice round shape, and place on a serving dish.

8. Dice the tomatoes, carrot, and onions

9. In a pan, heat the oil over medium heat, add the onion, and stir.

10. When the onion begins to become light brown, add the tomatoes. Stir and mash.

11. Once the tomatoes soften, add the carrots, stir, and let them cook for 2 minutes, then add the beans and salt to taste, and stir.

12. Add the coconut milk and stir. Reduce the heat to low and allow simmering for 3 minutes, stirring it occasionally to prevent the mixture from sticking to the bottom.

Christmas Pudding Ice Cream

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All the nicest things that go into the Christmas pudding- dried fruit, rum, port, and spices are used in this unusual recipe. The ice cream mixture of eggs, sugar, and cream is very luxurious and needs to be beaten twice while freezing to prevent ice crystals from spoiling the smoothness.

Serves 4-6

Ingredients

• 100 grams of mixed dried fruit

• 60 mil of 04 tablespoons of light or dark ram

• 2 tablespoons of port

• Grated rind and juice of 1 orange

• 15 fluid ounces of fresh single cream

• 3 egg yolks

• 100 grams of sugar

• 150 mils of whipping cream

• 1 teaspoon of ground mixed spice

Method

1. Mix the dried fruit, rum, port, orange rind, and juice together, then set aside to marinate overnight.

2. Gently heat the single cream in a small saucepan to simmering point.

3. Whisk the egg yolks and sugar together in a medium bowl until pale and thick. Gradually pour on the hot cream, stirring occasionally.

4. Strain the mixture into a medium heavy-based saucepan and cook over a gentle heat, stirring continuously, until it coats the back of a wooden spoon. DO NOT BOIL. This takes about 20 minutes. Set aside to cool

5. Whip the whipping cream until stiff then fold into the cold custard with the dried fruit mixture and mixed spice

6. Pour into a shallow freezer container, then cover and freeze for about 3 hours until mushy.

7. Turn into a chilled bowl and beat well. Return to the freezer container and freeze for a further 2 hours.

8. Beat the mixture again then turn into a mold that can hold at least 4 cups, cover, and freeze for a further two hours until firm.

9. Transfer to the refrigerator to soften for 30 minutes before serving turn out onto a cold serving plate.