Special food recipe

Ćevapi – Bosnia and Herzegovina 🇧🇦 Around the World – Episode 22 I’m attempting to cook a dish from EVERY single country in the world in alphabetical order. Today, we’re exploring Bosnia and Herzegovina! Ingredients: For the Meat Mix: 500g minced beef chuck 500g minced beef sirloin 1 ½ tsp salt 1 tsp black pepper 4 garlic cloves 200ml water For the Lepinja (Flatbread): 500g plain flour 300ml warm water 7g dry yeast 1 tsp sugar 1 tsp salt 1 tbsp olive oil For Serving: 200g kajmak (or clotted cream) ½ tsp salt 200g ajvar 1 large white onion, finely chopped Method: Start by making the garlic water. Boil the garlic cloves in 200ml water for 5 minutes. Let it cool, strain out the garlic, and mix 3 tbsp of the garlic water into the minced beef. Add salt and black pepper, mixing well. Cover and refrigerate the meat for 4–6 hours, or overnight for best flavour. Once chilled, knead the mixture until sticky, shape into small sausages (7–8cm long), and refrigerate for 30 minutes. Next, prepare the lepinja. Dissolve yeast and sugar in warm water, let sit for 10 minutes until frothy. In a large bowl, combine flour and salt. Gradually add the yeast mixture and olive oil. Knead for 10 minutes until smooth. Cover and let rise for 1 hour. Preheat the oven to 250°C, and heat a baking tray inside. Once dough has risen, divide into 4–6 rounds (1cm thick), let rest for 10 minutes, then bake for 6–8 minutes until golden and puffed. Grill the ćevapi on a high-heat BBQ for 6–8 minutes, turning every 2–3 minutes. You can grill the lepinja on the BBQ too, basting with juices from the ćevapi. If using a pan, brush the lepinja with juices and toast. For the kajmak, mix with ½ tsp salt and set aside. Slice open the warm lepinja and fill with hot ćevapi, a spoonful of kajmak, a dollop of ajvar, and a handful of chopped white onion. Enjoy! #aroundtheworld #worldfood #bosnianfood #cevapi #lepinja #homemade #series #bosniaandherzegovina #bosnianrecipes

Chicken Zinger Tacos with Supercharger Sauce - Takeaway Tacos - Episode 8 Ingredients: Chicken Tenders marinade: 2 chicken breasts - @macburnhamfamilybutchers 1/2 cup hot sauce (e.g., Franks Red Hot) 1 cup gherkin brine Chicken Tenders coating: 1 cup all-purpose flour 1/2 cup corn flour 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp cayenne pepper 1 tsp salt 1 tsp black pepper Oil for frying Supercharger Sauce: ½ cup mayonnaise 2 tbsp BBQ chipotle sauce @mexgroceruk 2 tbsp ketchup 1 tbsp crushed garlic 1 tbsp oregano ½ tsp cayenne pepper (optional, for extra heat) Salt and pepper to taste For Tacos: 8 corn tortillas 2 cups shredded iceberg lettuce 16 American cheese slices, cut in half 2 tbsp sesame seeds for garnish Method: Cut chicken breasts into tenders, then soak in hot sauce and gherkin brine for at least 30 minutes (or overnight for extra tenderness). For the supercharger sauce, mix all the ingredients in a small bowl until smooth and refrigerate. Shred the lettuce and refrigerate. Prepare the coating by mixing all the ingredients in a bowl. Coat the marinated chicken in the flour mixture, dip in water, then dredge in the flour again for extra crispiness. Fry the chicken: Heat oil in a pan to 180°C and fry the tenders until golden brown and crispy, about 6-8 minutes. Drain on paper towels. Heat the tortillas in a pan for about 30 seconds on each side, then add two slices of cheese. Add 1 tbsp of water to the side of the pan and cover until the cheese melts. Assemble the tacos by layering each tortilla with shredded lettuce, a crispy chicken tender, drizzling with supercharger sauce, and garnishing with sesame seeds. Enjoy! #kfc #chickenzinger #taco #tacos #series

Beef Birria Tacos - Takeaway Tacos - Episode 9 Ingredients: 1kg oxtails - @macburnhamfamilybutchers 1kg braising steak Sea salt and freshly ground black pepper, to taste 2 tbsp vegetable oil 1 onion, roughly chopped 1 garlic bulb, peeled 2 tbsp tomato paste 2 tomatoes 2 bay leaves 1 tbsp whole peppercorns 1½ tsp coriander seeds 1 cinnamon stick 2 tbsp mexican oregano 2.4L beef stock 2 ancho chili peppers 3 guajillo chili peppers 3 chile de árbol peppers Small pinch of sugar 8 taco-size corn tortillas, for serving 2 cups shredded Oaxaca cheese, or mozzarella 1 medium lime, cut into wedges 1 cup of coriander 1 onion, finely diced Method: Pat the oxtails and braising steak dry, then season with salt and pepper. In a large pot over medium-high heat. Sear the meat in batches for 2 minutes per side until browned. Set aside. Add onion and garlic to the pot, sauté until fragrant. Stir in tomato paste, tomatoes and cook for 3-4 minutes. Place bay leaves, peppercorns, cumin, cinnamon stick, and oregano in a cheesecloth sachet and tie shut. Add beef stock to the pot, bring to a boil, and add the bouquet garni, meat, and any juices. Add ancho, guajillo, and chile de árbol peppers. Cover and simmer for 2½ to 3 hours until the meat is tender. Remove the bouquet garnish. Blend the softened peppers with 2 cups of cooking liquid until smooth, then return the mixture to the broth. Season with salt and a pinch of sugar. Shred the meat, mix with a bit of broth, and season if needed. To make birria tacos, dip tortillas in the broth and cook in a hot pan. Add meat and cheese to one side of the tortilla, fold, and cook until crispy on both sides. In a bowl for dipping add the broth, chopped corainder, diced onion and lime juice! Enjoy! I struggled to find a lot of these ingredients locally but you can find all of the specialist bits at @mexgroceruk #tacos #taco #birria #birriatacos #series

Pad Kra Pao Ingredients (Serves 2): For the stir-fry: 500g minced pork 2 tbsp vegetable oil 6 cloves garlic, minced 7 fresh bird’s eye chilies, finely chopped 50g green beans, chopped into 1cm pieces 2 tbsp oyster sauce 2 tbsp light soy sauce 1 tbsp dark soy sauce 2 tsp fish sauce 1 tsp palm sugar 4 tbsp water ½ tsp MSG 1 small handful Thai holy basil leaves For the rice: 1 cup jasmine rice 1 ¼ cups water For the fried eggs: 2 eggs Vegetable oil for frying Method Rinse the jasmine rice under cold water until the water runs mostly clear. Combine with water in a saucepan, bring to a boil, then reduce to a low simmer. Cover and cook until all water is absorbed. Let it rest before fluffing with a fork. Heat oil in a wok over medium-high heat. Stir-fry garlic and chilies until fragrant. Add the minced pork, breaking it up as it cooks. Once browned, mix in the oyster sauce, soy sauces, fish sauce, palm sugar, water, and MSG. Stir well and let the flavours meld. Add green beans and cook for 1–2 minutes until tender but still crisp. Remove from heat and stir in Thai holy basil leaves, letting them wilt. For the fried eggs, heat oil in a pan over high heat until shimmering. Crack the eggs directly into the hot oil and fry until the edges are crispy but the yolk remains runny. Serve the jasmine rice topped with Pad Kra Pao and crispy fried egg. Enjoy! #thaifood #recipe #padkrapao

Takeaway Tacos Recap…which recipe was your favourite? Also, shoutout to @mexgroceruk where I got a lot of the ingredients from for this series, their online shop is a great place to go if you’re planning on making Mexican food! #tacos #taco #mexicanfood #mexican #series

Which of these pub dishes tickles your fancy ????

Apple Crumble & Custard - Pub Grub, Episode 15 In this series, I’ll be showing you how to cook Delicious British Pub Food! Recipe for Apple Crumble with Custard: Ingredients (Serves 8): Apple Mixture: 3 Bramley apples 3 Granny Smith apples 3 Russet apples 50g butter 3 tbsp golden syrup 75g golden sugar 75g brown sugar 50ml whiskey Crumble: 250g plain flour 100g rolled oats 150g butter, cold and cubed 100g golden sugar 100g brown sugar 50g almond flakes 50g walnuts, chopped Sea salt flakes, to top Custard: 6 egg yolks 100g golden sugar 500ml whole milk 1 vanilla pod, split and seeds scraped Method: Prepare the Apple Mixture: In a large pan over medium heat, melt the butter. Add the golden syrup, golden sugar, and brown sugar, stirring until combined. Stir in the whiskey and cook for 5 minutes or until the mixture has reduced slightly. Add the apples and cook for a couple of minutes until the apples are coated in the mixture. Remove from heat. Grease a large deep oven tray with butter and pour in the apple mixture, spreading it evenly. Make the Crumble Topping: In a large bowl, mix the flour, rolled oats and cold butter and rub it into the mixture using your fingertips until it resembles coarse breadcrumbs. Stir in the golden sugar, brown sugar, almond flakes and walnuts. Spread the crumble evenly over the apple mixture, pressing down slightly to create a thick, firm topping. Sprinkle with sea salt flakes. Bake: Preheat the oven to 180°C. Place the dish on the middle shelf and bake for 35-40 minutes, or until the topping is golden and crisp, and the apples are bubbling. Prepare the Custard: In a saucepan, heat the milk with the vanilla pod and seeds until just below boiling. In a separate bowl, whisk the egg yolks and golden sugar until pale. Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the pan and cook gently over low heat, stirring continuously until the custard thickens. Do not allow it to boil. Remove the van

Chicken Tikka Masala - Pub Grub, Episode 16In this series, I’ll be showing you how to cook Delicious British Pub Food!Recipe for Chicken Tikka Masala with Rice & NaanIngredients (serves 6):Marinade:1.2kg chicken thighs200g yogurt1 tbsp Kashmiri chilli powder1 tsp cumin1 tsp ground coriander1 tsp garam masala1/2 tsp turmeric1/2 tsp cinnamon1/2 tsp pepper1 tsp salt2 tbsp tomato purée4 cloves garlic, minced2 tbsp ginger, mincedNaan:300g flour7g yeast1 tsp ground coriander1 tsp salt1/2 tsp pepper1 tsp baking powder1 tbsp sugar1 tbsp Nigella seeds1 tsp garlic granules150g yogurtOlive oil CorianderGarlicCurry:3 tbsp ghee2 red onion, chopped2 red chillies2 tbsp minced ginger5 cloves minced garlic2 tbsp tomato purée1 tsp ground coriander1/2 tsp cinnamon1 tsp garam masala1 tbsp Kashmiri chilli powder1 tsp cumin1 tsp paprika1/2 tsp turmeric1/4 tsp ground cloves1/2 tsp pepper1/4 tsp nutmeg400g tin of tomatoes300ml chicken stock2 tbsp lemon juice1 tsp salt1 tbsp sugar100ml creamRice:1 tbsp ghee1 tsp cumin seeds1 cinnamon stick1/2 tsp turmeric1 tsp salt300g basmati riceMethod:Mix yogurt, spices, tomato purée, garlic, and ginger. Coat chicken thighs in the marinade and refrigerate for at least 2 hours. Thread marinated chicken onto skewers and grill under high heat, turning occasionally, until charred and cooked through.Heat ghee in a pan, sauté red onion and sliced chillies until soft. Add ginger-garlic paste and cook until fragrant. Stir in tomato purée and spices; cook for a minute. Add chopped tomatoes and chicken stock. Simmer until thickened, then season with salt, sugar, lemon juice and the cream. Blend until smooth and then add grilled chicken, simmer until heated through.Mix flour, yeast, spices, baking powder, sugar, and yogurt into a dough. Rest for an hour. Divide and roll out. Cook in a hot pan until bubbly. Brush with olive oil, garlic and coriander.Add washed basmati rice, ghee, toast cumin seeds, cinnamon stick turmeric, salt, and water. Simmer until tender

Oklahoma Burger Ingredients (makes 2 burgers): Burgers 500g minced beef (20% fat) 1 large onion, finely sliced Salt and black pepper to taste Vegetable oil for cooking 4 slices American or cheddar cheese Burger Sauce 4 tbsp mayonnaise 2 tbsp ketchup 1 tbsp Dijon mustard 1 tsp hot sauce 1 tsp Worcestershire sauce ½ tsp smoked paprika 1 tbsp gherkin juice 2 gherkins, finely chopped Salt and black pepper to taste Extras 4 gherkins, thinly sliced Butter for toasting buns 4 rashers streaky bacon 2 burger buns Method: Preheat the oven to 180°C. Lay the bacon flat on a baking tray, followed by a second tray to keep it flat. Bake for 15-18 minutes until crispy, then set aside. For the burger sauce, mix all ingredients in a bowl and refrigerate until needed. Divide the mince into four equal balls. Heat a cast-iron pan or griddle over high heat. Lightly oil the pan and place a ball of beef down, immediately pressing a handful of sliced onion on top. Use a spatula to smash the burger flat, pressing the onions into the meat. Season with salt and black pepper. Cook for 2-3 minutes until caramelised, then flip and cook for another 1-2 minutes. Place a slice of cheese on each patty and cover the pan with a lid for 30-40 seconds until the cheese melts. Repeat for all patties. Melt a little butter in a pan over medium heat. Place the buns cut-side down and toast until golden brown and crisp, about 1-2 minutes. To assemble, spread burger sauce on both the top and bottom bun. Lay thinly sliced gherkins on the bottom bun, followed by two stacked patties. Break each bacon rasher in half and place two halves per burger. Finish with the top bun and serve immediately. Enjoy! #burger #oklahomaburger #burgers #recipes

Lancashire Hotpot - Pub Grub, Episode 17In this series, I’ll be showing you how to cook Delicious British Pub Food!Recipe for Lancashire HotpotIngredients (Serves 4):500g lamb shoulder, diced 150g lamb kidneys, slicedSalt & pepper, to taste4 carrots, sliced1 large onion, sliced2 garlic cloves, minced2 tbsp flour300ml chicken stock200ml red wine1 bouquet garni (2 sprigs rosemary, 2 sprigs thyme, 2 bay leaves)1 tbsp Worcestershire sauce4 large potatoes, thinly sliced200g black pudding, sliced100g butter, dicedSalt & pepper, to taste1 tsp fresh thyme leavesMethod:Preheat the oven to 180°C. Season the lamb shoulder and kidneys with salt and pepper. In a large ovenproof pot, brown the lamb shoulder and kidneys over medium heat until golden. Remove and set aside.In the same pan, sauté the carrots, onion, and garlic until softened. Sprinkle in the flour, stirring well to coat the vegetables. Pour in the chicken stock and red wine, stirring to combine. Add the bouquet garni and Worcestershire sauce. Return the lamb and kidneys to the pan, ensuring everything is well-mixed, simmer for 20 mins until reduced slightly.Layer the potato then mixture, black pudding slices, potato, mixture, black pudding and finally the potato again. Arrange the sliced potatoes in overlapping layers over the top, ensuring the entire surface is covered. Dot with butter and season with salt and pepper. Cover the pot with a lid or foil and place it in the oven. Bake for 1 hour, then remove the cover and cook for an additional 30 minutes to allow the potatoes to crisp and brown.Garnish with thyme leaves, plate up and enjoy!#pubfood #britishfood #british #ukfood #series #pubgrub #LancashireHotpot

Cauliflower Cheese with a boozy twist and topped with panko breadcrumbs The ale and cheese sauce is a winner! Ingredients: Cauliflower: 1 large cauliflower, cut into florets 2 tbsp olive oil Salt and freshly ground black pepper Cheese & Ale Sauce: 75g unsalted butter 75g plain flour 250ml real ale 150g mature cheddar, grated 400ml whole milk 1 tsp Dijon mustard 1/2 tsp ground nutmeg (optional) Salt and freshly ground black pepper For the Cheese Topping: 100g mature cheddar, grated 50g Gruyère, grated 50g Parmesan, grated 50g panko breadcrumbs Freshly ground black pepper Method: Preheat the oven to 200°C. Place the cauliflower florets on a baking tray, along withe chopped stalk and leaves. Drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly, then roast for 20–25 minutes, turning once, until golden and slightly charred. In a medium saucepan, melt the butter over a low heat. Add the flour and whisk continuously for 2–3 minutes to cook out the raw flour taste. Gradually pour in the ale, whisking constantly to avoid lumps, followed by the milk. Continue whisking until the sauce thickens and becomes smooth. Stir in the grated cheese until smooth then add Dijon mustard, ground nutmeg, and season generously with salt and pepper. Simmer gently for a few minutes, then remove from the heat. Place the roasted cauliflower in a large, ovenproof baking dish. Pour the ale and milk sauce evenly over the cauliflower, ensuring it is well coated. Top with the grated cheeses in this order - cheddar, Gruyère, and then Parmesan. In a separate bowl, then take the panko breadcrumbs and scatter them over the cheese and finish with cracked black pepper. Place the dish in the oven and bake for 20–25 minutes, or until the top is bubbling, golden, and crispy. Remove from the oven and allow to cool slightly before serving. Plate up with the rest of your Christmas dinner and enjoy! #cauliflowercheese #caulicheese #christmasdinner #recipe

Anthony Bourdain’s Favourite Sandwich - My Top 5 recipes of 2024 - No.1 Ingredients: 9 pieces Mortadella 2 tbsp Olive Oil 3 slices Provolone 1 white bun 1 tbsp mayonnaise 1 tbsp Dijon mustard Method: Heat a large frying pan with a little olive oil. Scrunch and fold up 3 pieces of mortadella and fry separately on both sides until crispy. Then stack the fried mortadella, slice the provolone and place it on top of the mortadella. Add a splash of water to the pan and cover it until the provolone melts. Repeat this process twice more and place on top of the other fried mortadella and cheese. Slice and toast your bun in the same pan with a little olive oil. Once toasted, spread mayonnaise on the bottom half and Dijon mustard on the top half. Place the stack of mortadella and melted cheese on the bottom bun, then add the top bun. Enjoy! #sandwich #mortadella #provolone #cheese #anthonybourdain #sandwiches