365 Foreign Recipes

[Kitchen Witch]

Spicy Wrapped Meatballs Morocco


For the Meatballs

100g/4oz Minced Lamb

1 large Spring Onion, chopped

2 teasp Ras el hanout

2 tbsp freshly chopped Coriander

2 tbsp Sesame Seeds

Salt and Black Pepper

Cornflour

Other Ingredients

2 tbsp Vegetable Oil

20 Small Lettuce Leaves

10 mint leaves

10 Coriander leaves

Chilli Dipping Sauce to serve



Instructions



1. In a large mixing bowl, mix together all the meatball ingredients (apart from the cornflour) until well blended. Using damp hands, roll into 20 balls.



2. Sprinkle the cornflour onto a work surface and roll the balls in it to lightly coat on all sides.



3. Heat the oil in a frying pan until hot then fry the meatballs a few at a time over a medium heat for 4-5 minutes until well browned.



4. Remove with a slotted spoon to drain on paper towels. Allow cool a little.



5. Arrange the lettuce leaves on a serving platter then place a warm meatball on each lettuce leaf and top with a mint or coriander leaf and spear a cocktail stick through the centre to secure. Serve with the chili sauce to dip.

[Kitchen Witch]

Moroccan Chicken Morroco

Ingredients

6 Chicken Breasts, skinned

1 tbsp Ground Cumin

2 teasp Paprika

1 teasp freshly chopped Ginger

1 teasp Turmeric

5 Garlic Cloves, finely chopped

25g/1oz freshly chopped Coriander

The juice of 2 Lemons

1 teasp Cayenne Pepper

Salt and Black Pepper

1 x 400g/14oz tin Chopped Tomatoes

30 Mixed black and green Olives

1 Lemon, cut into wedges

1 x 400g/14oz tin Chickpeas

240ml/8fl.oz Chicken Stock



Instructions



1. Place the cumin, paprika, ginger, turmeric, garlic, coriander, lemon juice and cayenne pepper in a large bowl and mix well.



2. Add the chicken breasts, mix well to coat, cover and marinate for half an hour.



3. Meanwhile, preheat the oven to 180C, 350F, Gas Mark 4.



4. After the marinating time, place the chickpeas in a large ovenproof casserole. Remove the chicken from the marinade, reserving the liquid and place the chicken over the top of the chickpeas pushing the lemon wedges in between.



5. Pour the reserved marinade, chicken stock, tomatoes and olives over the chicken which should be just covered by the liquid. Bake, uncovered, for 75 minutes, until the sauce thickens slightly and the chicken is well cooked. Serve hot.

[Kitchen Witch]

Harost Balls Morroco
Makes 60
Ingredients

350g/12oz pitted Dates

75g/3oz Sultanas

75g/3oz Raisins

50g/2oz Chopped Walnuts

1-2 tbsp Sweet Red Wine



Instructions



1. Place the dates, raisins, and walnuts in a food processor and process until the mixture begins to stick together.



2. Add enough wine to make a sticky mixture.



3. Line a baking sheet with parchment paper then shape heaped teaspoonfuls of the mixture into hazelnut-size balls using moistened hands.



4. Place on the lined baking sheet and refrigerate for at least 3 hours or until firm.

[Kitchen Witch]

Khubs (Moroccan Bread)


Makes 1 round loaf



Ingredients

1teasp Honey

360ml/12fl.oz. Water

15g/ 1/2oz Dry Active Yeast

1-1/2 teasp Salt

450g/1lb Strong White Flour



Instructions



1. Lightly flour a baking tray and set aside.



2. In a small bowl, mix together the water, honey and yeast and allow to stand for 10 minutes.



3. In a large mixing bowl, mix together the flour and salt. Make a well in the centre and pour in the yeast mixture. Mix well to make a firm dough then transfer to a floured surface and knead for about 10 minutes.



4. Form the dough into a round loaf, place on the baking tray and leave in a warm place to rise until it doubles in size (about 30 minutes).



5. Meanwhile, preheat the oven to 190C, 375F, Gas Mark 5.



6. Transfer the loaf on the tray to the oven and bake for about 45 minutes. Allow to cool before using.

[Kitchen Witch]

Sri Lankan Frikadells (Meat Balls) Sri Lanka

Sri Lankan name: Mas Cutlis

Serves 4

Ingredients
450g/1lb Potato, peeled and cut into chunks
225b/8oz Minced Beef
Salt and Black Pepper
1 tbsp Vinegar
½ teasp Ground Cinnamon
1 Onion, finely chopped
2 Garlic Cloves, crushed
1 tbsp freshly chopped Mint Leaves
1 Green Chilli, deseeded and finely chopped
1 Stick of Celery, finely chopped
A little flour
2 Eggs, beaten
50g/2oz Fresh Breadcrumbs
Oil for Deep frying

Instructions

1. Boil the potatoes in plenty of salted water for about 20 minutes or until soft.

2. Drain the cooked potatoes very well then mash. Do not add any butter or milk to the potatoes. Set aside.

3. Season the mince with salt, pepper, cinnamon and vinegar then heat the oil in a frying pan, add the beef and cook for 3-4 minutes until browned on all sides.

4. Add the onion, garlic, mint leaves, chili and celery and continue to cook, stirring, for 5 minutes.

5. Remove the pan from the heat, allow to cool a little, then add the mashed potato mix well.

6. Take heaped tablespoons of the mixture and, using floured hands, roll into small balls then dip each meatball into the egg before coating with the bread crumbs.

7. Heat the oil to 180C/350F then deep fry the meat balls for a few minutes until browned on all sides. You may have to do this in batches. Drain well on kitchen paper. Serve hot with rice and chutney or sambols.

Excellent for buffets and parties too ? just double or treble the quantities

[Kitchen Witch]

Bread Soup PORTUGAL

Portuguese name: Asordo

Serves 4

Ingredients
225g/8oz Stale White Bread
3 Garlic Cloves, finely chopped
2 tbsp Olive Oil
1.1L/40fl.oz. Chicken stock
100g/4oz Cooked peeled Prawns (Shrimp)
1-2 teasp Hot Red Pepper Sauce
Salt
To Garnish
2 Eggs (raw)
Freshly chopped Parsley

Instructions

1. Break the bread up into small pieces place in a shallow dish, just cover with cold water and leave to soak for 5 minutes until softened.

2. Squeeze out as much of the water as possible and set the bread aside.

3. Heat the oil in a large saucepan, add the garlic and sauté until just beginning to brown.

4. Add the stock, bring to a simmer then add the bread and cook gently for about 10 minutes, stirring from time to time, or until the bread completely breaks down forming a soup.

5. Add the prawns, salt and pepper sauce to taste and cook, stirring for a further 5 minutes.

5. To serve - transfer the soup in a serving bowl, sprinkle with the parsley then break the eggs on top of the soup. Once at the table, stir the eggs into the soup just before serving.

[Kitchen Witch]

Kangaroo Steak with Mushroom Sauce AUSTRALIA

Serves 4




Ingredients:

4 x 175g/6oz Kangaroo Steaks

Flour to coat

50g/2oz Butter

2 tbsp Vegetable Oil

1 Onion, finely chopped

225g/8oz Mushrooms, chopped

390ml/13fl.oz. Coconut Milk

180ml/6fl.oz. Dry White Wine

3 teasp very coarsely ground Black Pepper

1 teasp Mustard

3 tbsp Freshly chopped Coriander

Salt



Instructions



1. Rub the steaks with black pepper on all sides then coat with flour on all sides. Shake off any excess.



2. Heat oil and butter in a large frying pan, add the steaks and sauté for 3 minutes on each side. Transfer the steaks to a warmed platter, cover with foil and leave in a warm place.



3. Add the onions and mushroom to the frying pan and sauté for 4- 5 minutes.



4. Add the wine, bring to the boil then boil rapidly until most of it has evaporated, stirring constantly.



5. Add the coconut milk and continue to stir until it starts to thicken then stir in the pepper and mustard.



6. To serve - pour the mushroom sauce over the steaks and sprinkle with chopped coriander. Serve immediately.

[Kitchen Witch]

Kangaroo Tail Soup AUSTRALIA
Serves 4-6

Ingredients
8 Joints Kangaroo Tail, trimmed
Flour for coating
Salt and Pepper
2 tbsp Oil
2 large Onions, chopped
2 Garlic Cloves, crushed
2 Sticks Celery, sliced
2 Carrots, sliced
1 teasp Dried Thyme
1 teasp Dried Oregano
2 Bay Leaves
2.2L/40fl.oz. Beef or Kangaroo Stock

Instructions

1. Coat the kangaroo pieces in seasoned flour. Set aside.

2. Heat the oil in a large saucepan, add the coated meat and seal on all sides. Remove from pan and set aside.

3. Reheat the oil, add the onions, garlic, celery and carrots and sauté, stirring for 5 minutes.

4. Return the meat to the pan together with the herbs and stock, bring to the boil, stirring, then reduce the heat, cover and simmer for 3-4 hours, skimming the surface from time to time.

[Kitchen Witch]

Cabbage Down-under AUSTRALIA
Serves 4

Ingredients
2 tbsp Butter
1 tbsp Oil
350g/12oz Cabbage, shredded
1 Onion, sliced
90ml/3fl.oz. Fresh Vegetable Stock
1 teasp Freshly chopped Thyme Leaves
50g/2oz Mushrooms, sliced
3 Tomatoes, chopped
Salt and Black Pepper
1 tbsp freshly chopped Parsley

Instructions

1. Heat half the butter and oil in large saucepan, add the cabbage, onion, stock and thyme and mix well.

2. Cover and simmer for 20 minutes, stirring from time to time.

3. Add the mushrooms, tomatoes, salt and pepper, mix well then recover and simmer for a further 10-15minutes until just tender.

4. Just before serving, mix in the remaining butter and parsley.

[Kitchen Witch]

Kebapcheta BULGARIA

Serves 4



Ingredients

450g/1lb Minced Lamb

Salt

1/2 teasp Black Pepper

1 teasp Ground Allspice

1 teasp Paprika

1 teasp Ground Cumin



Instructions



1. Place all the ingredients in a mixing bowl and mix well. Using your hands achieves a more even result. Cover with clingfilm and leave for 2-4 hours.



2. Preheat the grill to hot.



3. Shape the meat into 12 cylinders (about 12cm/5-inches long and 2.5cm/1 inch thick). Slightly flatten them just to stop them rolling around, then cook under the grill for 15-20 minutes, turning frequently and basting with oil if the meat is very lean.



Traditionally served with Luttenitza, white beans, pickles or a salad.

[Kitchen Witch]

Bulgarian Cheese Loaves BULGARIA

Makes 8


Ingredients

1kg/2.2lb Self Raising Flour

450g/1lb Bulgarian White Cheese or Feta, crumbled

480ml/16fl.oz. Plain Yoghurt

3 Eggs

Butter



Instructions



1. Preheat the oven to 200C, 400F, Gas Mark 6 and lightly oil 2 or 3 baking trays. Place the flour, yoghurt, eggs and crumbled cheese in a large mixing bowl and mix to a stiff dough. Knead lightly.



2. Divide the mixture into 8 portions, shape each portion into a ball then place on the baking tray and slightly flatten each ball with the palm of your hand.



3. Make a hole in the middle of each loaf with your finger and place a knob of butter inside. Bake for 30-35 minutes or until the loaves and browned and sound hollow when tapped on the base. Cool on a wire tray.

[Kitchen Witch]

Malay Chicken Curry MALAYSIA

Malaysian Name: Kari Ayam

Serves 4

Ingredients
2 Onions, ( 1 chopped and 1 sliced)
2 Garlic Cloves, crushed
1 x 2.5cm/ 1-inch piece Fresh Root Ginger, chopped
4 large skinless Chicken Portions, halved
1 tbsp Vegetable Oil
1 teasp Ground Cinnamon
2 Cloves
1 Star Anise
3 teasp Curry Powder (mixed with a little water to form paste)
210ml/7fl.oz. Coconut Milk
Cold Water
4 Medium Potatoes, peeled and quartered

Instructions

1. Place the chopped onion in a food processor together with ginger and garlic and process until smooth.

2. Rub chicken with onion paste and set aside.

3. Heat the oil in a large saucepan, add the remaining sliced onion, cinnamon, cloves and star anise and fry over a medium heat for a couple of minutes until fragrant.

4. Add the curry paste and fry for 2-3 minutes.

5. Add chicken and seal on all sides.

6. Add the coconut milk and enough water to cover the chicken by 5cm/2-inches, bring to the boil then reduce the heat, cover and simmer for 45 minutes, checking the liquid level throughout the cooking time and adding more water or coconut milk if necessary.

7. Add the potatoes and continue to cook for a further 15-20 minutes or until the potato is tender. Serve hot.

[Kitchen Witch]

Onion and Potato Omelette TUNISIA
Tunisian Name: Maacouda Bil Batata

Serves 4

Ingredients
400g/14oz Potatoes, peeled and cubed
4 tbsp Olive Oil
1 Large Onion, chopped
2 Garlic Cloves, crushed
6 Eggs
1 teasp Harissa
1 tbsp freshly chopped Coriander (Cilantro)
1 tbsp freshly chopped Parsley
Salt

Instructions

1. Place the potatoes in a medium saucepan of salted water, bring to the boil then reduce the heat and cook for approx 15 minutes or until tender.

2. Meanwhile, heat 2 tablespoons of the oil in a frying pan add the onion and garlic and sauté until soft and golden. Set aside.

3. In a mixing bowl, lightly whisk the eggs with the Harissa, herbs and salt. Set aside.

4. Once cooked, drain the potatoes then return to the saucepan and mash over a low heat.

5. Add the onion and garlic and mix well then remove from the heat and gradually beat in the egg mixture.

6. Preheat the grill to hot. Heat the remaining oil in a large frying pan, add the egg and potato mixture, spreading it evenly over the base of the pan, and cook over a very low heat until the bottom has set.

7. Brown the top under the preheated grill. Serve hot.

[Kitchen Witch]

Meat Dumplings RUSSIA

Russian Name: Pelmeni

Serves 4
Ingredients
250g/9z mixed Minced Beef and Pork
1 Onion, finely chopped
Salt and Black Pepper
100g/4oz Plain Flour
120ml/4fl.oz. Milk or Water (Approx)
1 Egg
Salt
1 tbsp Vegetable Oil

Instructions

1. Place the meat, onion, salt, and pepper in a mixing bowl and mix well. Set aside

2. Place the flour , milk, egg, salt and oil in a large mixing bowl and mix until a soft dough forms. Turn onto a well floured work surface and knead until the dough is elastic.

3. Roll the dough out very thinly to about 1/16 inch thick then cut out circles about 5cm/2-inch in diameter using a biscuit cutter or wine glass.

4. Place a teaspoon of the mincemeat mixture onto each circle, fold into half-moons and pinch the edges together to seal.

6. Bring a large saucepan with plenty of water to the boil then carefully drop the pelmeni into the rolling water and cook for 20 minutes, stirring from time to time.

7. Served with butter, sour cream or vinegar, and hot mustard.

[Kitchen Witch]

Scotch Broth SCOTLAND

Serve 4



Ingredients

25g/1oz Pearl Barley

225g/8oz Stewing Beef, fat removed

1.1L/2pts Water

75g/3oz Leeks, sliced

225g/8oz Carrot, diced

225g/8oz Swede, diced

Salt and Pepper

50g/2oz Cabbage, shredded



Instructions



1. Place the barley in a pan of cold water, bring to the boil then drain.



2. Return the barley to the pan together with the diced beef and 1.2L/2pts of water. Bring to the boil, skim the surface, then simmer for 1 hour.



3. Add the leeks, carrot, Swede and plenty of salt and pepper and continue to simmer for a further hour. After this time, add the cabbage and cook for a further 20 minutes. Serve hot.

[Kitchen Witch]

Cape Meat Balls SOUTH AFRICA
South African name: Frikkadels

Serves 4-6

Ingredients

675g/1-½lbs Minced Beef

50g/2oz Butter

1 Onion, finely chopped

1 thick slice White Bread

2 Eggs

Salt and Black Pepper

½ teasp Allspice

1 tbsp Oil



Instructions



1. Heat half the butter in a large frying pan, add the onion and sauté for 5 minutes, stirring from time to time.



2. Meanwhile, soak the bread in a little water then squeeze dry, place in a large mixing bowl and mash with a fork.



3. Add the onion mince, eggs, salt, pepper and allspice to the bread mixture, blend thoroughly, then shape the meat mixture into balls about the side of a walnut.



4. Heat the remaining butter and oil in a large frying pan and fry the frikkadels over a high heat on one side for about 5 minutes until well browned.



5. Turn them over and brown the other side, then reduce the heat and continue cooking the for 10-15 minutes, or until cooked through.



Traditionally served with mashed potatoes and Train Smash (an onion and tomato sauce).

[Kitchen Witch]

Burmese Chicken MYANMAR/BURMA

Serves 4

Ingredients
4 large Chicken Joints, halved
Salt
1 teasp Ground Turmeric
1 teasp Ground Ginger
4 tbsp Cooking Oil
1 large Onion, chopped finely
2 Garlic Cloves, crushed
1 teasp Chilli Powder
150ml/5fl.oz. Water (approx)
200g/7oz Chopped Tomatoes
1 ½ teasp Ground Lemon Grass
1 tbsp Fish Sauce (or to taste)

Instructions

1. Place the chicken in a large mixing bowl, add the salt, turmeric, and ginger powder and mix well. Set aside.

2. Heat the oil in a large saucepan, add the onion and garlic and sauté over a low heat, stirring for 5 minutes.

3. Add the chilli powder and cook, stirring, for 1 minute then add chicken, turn to coat and continue to sauté over a medium heat until well browned on all sides, about 15 minutes.

4. Add the water, tomato, lemon grass and fish sauce to taste, mix well then cover and cook for about 30 minutes or until the chicken is cooked through. Serve hot with rice.

[Kitchen Witch]

Chicken and Cheese Soup VENEZUELA

Venezuelan Name: Chupe Criollo

Serves 4-6

Ingredients
1 tbsp Oil
1 Onion, finely chopped
4 Garlic Cloves, finely chopped
1 teasp ground Cumin
50g/2oz freshly chopped Coriander (cilantro)
2 Chicken Breasts, cubed
1.5L/50fl.oz. Water
3 Potatoes, peeled and diced
Salt
1 x 275g/13oz tin Sweet Corn Kernels, drained
240ml/8fl.oz. Milk
175g/6oz Mozzarella Cheese, cubed

Instructions

1. Heat the oil in a large saucepan, add the onions, garlic, cumin and half of the coriander and fry until browned.

2. Add the chicken and fry for 5 minutes, stirring from time to time.

3. Add the water, season with salt and cook over a medium heat for 15 minutes.

4. Remove the chicken with a slotted spoon, shred it into very small pieces then return to the pan together with the potatoes, bring to the boil then reduce the heat and simmer for about 15 minutes or until the potatoes are tender.

5. Add the corn and the remaining coriander and milk, mix well adding more salt if necessary. Bring back to simmering point.

6. Remove from the heat, add the cheese and serve immediately.

[Kitchen Witch]

Kasha with Mushrooms RUSSIA

Serves 4

Ingredients
175g/6oz Toasted Buckwheat
1 Egg, lightly beaten
5 tbsp Butter
1 large Onion, very finely chopped
1 Garlic Clove, crushed
480ml/16fl.oz. Fresh Vegetable Stock
Salt and Black Pepper
225g/8oz Mushrooms, chopped
3 tbsp freshly chopped Parsley
2 tbsp Sour Cream

Instructions

1. Place the buckwheat and egg in a small mixing bowl and mix well.

2. Heat a frying pan until hot then add the buckwheat mixture and cook over a medium heat, stirring, for about 3 minutes, until the grains separate and the mixture is dry. Remove from the heat and set aside.

3. Melt 3 tablespoons of the butter in a large saucepan then add the onion and garlic and sauté until softened.

4. Add the buckwheat mixture and stock to the pan, season with salt and pepper, cover, and simmer over a low heat for 15 minutes or until the kasha is tender and the liquid has been absorbed.

5. Meanwhile, heat the remaining 2 tablespoons butter in a small frying pan, add the mushrooms and sauté until the mushrooms are tender and all the liquid has evaporated.

6. Once the kasha is tender, stir in the cooked mushrooms, parsley, and sour cream. Serve hot.