Top International Dishes - Korean Bulgogi

Bulgogi

Ingredients:

    1 pound beef tenderloin boneless
    1 tablespoon sesame seeds
    3 scallions, chopped
    2 garlic cloves, minced
    2 teaspoons rice wine vinegar
    1 1/2 tablespoons water
    3 tablespoons soy sauce
    1 tablespoon sugar
    1 tablespoon sesame oil
    1/2 teaspoon pepper
    2 tablespoons oil
    1 tablespoon fresh ginger, minced
    1 tablespoon garlic, minced
    3 carrots, peeled and sliced on diagonal
    1/4 cup water
    1/4 pounds snow peas

Preparation:

Wrap beef in plastic wrap and freeze until firm (but not rock hard). Once firm, slice beef thinly across the grain.

Place in baking dish.

In a small skillet toast sesame seeds.

To create marinade, in small bowl combine scallions, garlic, vinegar, water, soy sauce, sugar, sesame oil and pepper. Stir well.

Pour marinade over beef. Let sit for 30 minutes.

In separate skillet heat oil. Add ginger and garlic and cook until aroma is released.

Add carrots and 1/4 cup water. Simmer until carrots are tender, about 2 minutes.

Add snow peas and simmer until tender, about 2 minutes.

Remove beef from baking dish and grill until brown around edges, about 30 seconds per side.

Add vegetables to beef. Stir and sprinkle with sesame seeds.

Serve with boiled white rice.

Recipe Courtesy: http://www.foodnetwork.com/recipes/korean-grilled-beef-bulgogi-recipe.html

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Top International Dishes - Lebanon/Syria Kibbeh

A Simple Kibbeh Recipe

Kibbeh is one of those foods that you crave, and the craving won't be satisfied until you eat it. There are many recipes for kibbeh, but this one is very easy and perfect for beginners.

 

Ingredients:

2 lbs finely ground beef or lamb, lean, divided

1/2 lb. bulghur cracked wheat, medium or #2

1 teaspoon salt, plus 1/2 teaspoon

1 teaspoon pepper, plus 1/2 teaspoon

1 teaspoon allspice

1/4 teaspoon cumin

2 medium onions, 1 finely chopped, and 1 coarsely chopped, divided

1/2 cup toasted pine nuts (optional)

2 tablespoons olive oil

vegetable oil for frying

Preparation Method:

In a medium bowl, soak wheat for 30 minutes in cold water. Remove and drain. Remove excess water by squeezing through thick paper towel or cheesecloth. Place into medium bowl and combine with 1 lb. meat, coarsely chopped onion, 1 teaspoon salt and 1 teaspoon pepper.

Combine well and place small amount in food processor until doughlike consistency. You can slowly add an ice cube at a time during processing if needed. Place mixture aside, covered. Instead of using a food processor, you can use a mortar and pestle, however it will take you over an hour to achieve desired consistency.

Prepare Kibbeh Stuffing

In a medium frying pan, saute the finely chopped onion in olive oil. Add pine nuts if desired. Add ground lamb or beef and chop well with wooden spoon or spatula to ensure the meat is chopped. Add allspice, salt, pepper, and cumin. Once beef is light brown, remove from heat. Allow to cool for 10 minutes.

Assemble Kibbeh and Fry

Take an egg sized amount of shell mixture and form into a ball. With your finger, poke a hole in the ball, making a space for filling. Add filling and pinch the top to seal the ball. You can then shape it into a point, or football shape, or leave as a ball.

Fry in 350 degree oil on stove top or in deep fryer for about 10 minutes or until golden brown. Drain on paper towels. Makes 25 medium sized kibbeh.

Tips

Kibbeh can be stored in the freezer in an airtight, freezer safe container for up to 3 months. Prepare and do not fry.

Recipe Courtesy: http://mideastfood.about.com/od/beef/r/basickibbeh.htm

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Top International Dishes - Roast Beef and Yorkshire Pudding, England

Roast Beef and Yorkshire Pudding, England

Ingredients

Roast Beef

• 1 piece (about 1kg) beef scotch fillet
• 1 tablespoon olive oil
• 4 (about 150g each) sebago potatoes, peeled, quartered
• 500g kent pumpkin, peeled, deseeded, cut into 4cm pieces
• 2 tablespoons plain flour
• 125ml (1/2 cup) dry red wine
• 500ml (2 cups) Campbell's Real Stock Beef
• Steamed green peas, to serve                        
           

Yorkshire Puddings

• 115g (3/4 cup) self-raising flour
• 1/2 teaspoon salt
• 1 egg, lightly whisked
• 250ml (1 cup) milk
• 2 tablespoons vegetable oil

Horseradish cream

• 85g (1/3 cup) sour cream
• 1 tablespoon drained grated horseradish
• 2 teaspoons Dijon mustard

 Step 1

 

 

To make the Yorkshire puddings, place the flour and salt in a bowl. Whisk together the egg and milk in a jug. Add to the flour mixture and whisk until smooth. Cover and set aside for 30 minutes to rest. Divide the oil among eight 80ml (1/3-cup) capacity non-stick muffin pans.

Step 2

Preheat oven to 220°C. Season beef with salt and pepper. Heat half the oil in a roasting pan over high heat. Add the beef and cook for 2-3 minutes each side or until browned all over. Remove from heat. Place the potato and pumpkin in a large bowl. Drizzle with the remaining oil and season with salt and pepper. Gently toss until combined. Arrange the potato and pumpkin around the beef in the pan. Roast in oven for 40 minutes for medium or until cooked to your liking. Remove from oven. Increase temperature to 240°C. Transfer beef and vegetables to a platter and cover with foil to keep warm.

Step 3

Place the prepared muffin pan in the oven for 5 minutes or until the oil is just smoking. Working quickly, pour the pudding batter evenly among the muffin pans. Cook in oven for 15 minutes or until puddings are puffed and golden.

Step 4

Meanwhile, place the roasting pan used to roast the beef over medium heat. Add the flour and cook, stirring, for 2 minutes or until mixture bubbles. Add the wine and stock and cook, scraping pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 5-6 minutes or until mixture boils. Season with salt and pepper. Strain into a heatproof jug.

Step 5

To make the horseradish cream, combine the sour cream, horseradish and mustard in a small bowl.

Step 6

Thickly carve the beef across the grain. Serve with the potato, pumpkin, Yorkshire puddings, gravy, horseradish cream and steamed peas, if desired.

                       

 

Recipe Courtesy: http://www.taste.com.au/recipes/1809/traditional+roast+beef+with+yorkshire+puddings

                           

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Top International Dishes - Traditional Irish Stew

Traditional Irish Stew

Ingredients:

500g Lamb neck (diced)

2 litres Chicken stock-

4 Large potatoes (peeled)

2 Rumps of Lamb (220g each)

1 tbsp cooking oil

Salt & pepper to season

4 Lamb Cutlets (80g each).

10g Chopped Flat Parsley

40g Cooked diced leek

50g Cooked diced potato

40g Cooked diced carrot

500ml cooking liquor from lamb neck

Method:

Cover and simmer the Lamb with chicken stock until tender. It takes about 2 hours  normally to get the lamb tender.

With a 5cm round cutter, cut out 2 large cylinders of potato. Cut cylinders into 6 tof about 3mm wide and steam until soft, usually about 5 mins.

When Lamb neck is soft and flaking, drain and keep stock for the sauce. Crush the neck with a fork and add seasoning to taste.

In the cutter place a slice of potato at the bottom followed by flaked lamb neck and layer using 3 slices per portion until filled to the top, press down to firm up.

Set aside and keep warm.

 In a hot frying pan add a tablespoon of oil.

When smoking hot, add the two lamb rumps skin side down and season with salt and pepper.

When golden brown turn over and cook for another 2 minutes.

Place in a hot oven and cook at 180 for 8 minutes. Once ready, rest in warm place for 10 minutes.

Before serving, cut each rump into 2 pieces. Heat a frying pan until hot. Add one tablespoon of oil.

Add the cutlets and pan fry for 3 minutes each side. Rest in a warm place. 

Reheat the cooking liquor. Add the diced vegetable, potato, and parsley and bring to the boil. Taste and season the broth.

To Serve: Divide broth between 4 large bowls, at 12 o clock place the lamb neck removing round cutter carefully so it retains it s shape place, the cutlet at 4 o clock, and the piece of rump at 8 o’clock pour on the broth and serve.  

Recipe Courtesy: https://www.goodfoodireland.ie/recipe/irish-stew

 

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Top International Dishes - Hungarian Goulash

A Classical Hungarian Goulash Recipe

Ingredients (for 4 persons)


1.  600 g beef shin or shoulder, or any tender part of the beef cut into 2×2 cm cubes
2.  2 tablespoons oil or lard
3.  2 medium onions, chopped
4.  cloves of garlic
5.  1-2 carrots, diced
6.  1 parsnip, diced
7.  1-2 celery leaves
8.  2 medium tomatoes, peeled and chopped, or 1 tbs. tomato paste
9.  2 fresh green peppers
10. 2-3 medium potatoes, sliced
11. 1 tablespoon Hungarian paprika powder
12. 1 teaspoon ground caraway seed
13. 1 bay leaf
14. ground black pepper and salt according to taste

For Csipetke

(Pinched noodles added to goulash or bean soup in Hungary. Csipetke comes from the word csípni, meaning pinch in English, referring to the way of making this noodle):

    1 small egg,

    flour,

    a pinch of salt,

  

Goulash is hearty enough without csipetke, especially if you eat it with bread, so you can leave csipetke out.

Preparation Method:

Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour.

Sprinkle the braised onions with paprika powder while stirring them to prevent the paprika from burning.

Add the beef cubes and and sauté them till they turn white and get a bit of brownish colour as well.

The meat will probably let out its own juice, let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seeds, some salt and ground black pepper, the bay leaf, pour water enough to cover the content of the pan and let it simmer on low heat for a while.

When the meat is half-cooked (approx. in 1,5 hour, but it can take longer depending on the type and quality of the beef) add the diced carrots, parsnip and the potatoes, the celery leaf and some more salt if necessary (vegetables tend to call for more salt). You’ll probably have to add some more (2-3 cups) water too.

When the vegetables and the meat are almost done add the tomato cubes and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.

Bring the soup to the boil and add the csipetke dough, it needs about 5 minutes to get cooked.

How to make the Csipetke:

Beat up a small egg.

Add a pinch of salt and as much flour as you need to knead a stiff dough (you can add some water if necessary).

Flatten the dough between your palms (to about 1 cm thick) and pinch small, bean-sized pieces from it and add them to the boiling soup. They need about 5 minutes to get cooked.

This recipe is courtesy: http://www.budapestbylocals.com/hungarian-goulash.html

I would suggest that you visit their website for information on goulash variations and a bit of their history.

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Top International Dishes - United States - Hamburger

Simple Juicy Hamburger

Makes 8 Servings

Ingredients

1. 2 pounds ground beef
2   1 egg, beaten
3.  3/4 cup dry bread crumbs
4.  3 tablespoons evaporated milk
5.  2 tablespoons Worcestershire sauce
6.  1/8 teaspoon cayenne pepper
7.  2 cloves garlic, minced

Method

Preheat grill to high heat.

In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands.

Form the mixture into 8 hamburger patties.

Lightly oil the grill grate.

Grill patties 5 minutes per side, or until well done.

Sandwich in buns with your favourite toppings and enjoy

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