FF EX E R CL I N US CL IVE U D ED O

Recipes from Phaidon International Cookbook Bibles China: the Cookbook

The Nordic Cookbook

Egg Rolls Pork Chop Noodle Soup

Skagen Salad Pot-Roasted Chicken

Peru: the Cookbook

The Silver Spoon

Pork Crackling Sandwich

Linguine with Genoese Pesto

India Cookbook

Vefa’s kitchen

Goan Fish Curry

Stuffed Vegetables

Thailand: the Cookbook

The Lebanese Kitchen

Green Papaya Salad

Stuffed Grape Leaves

Egg Rolls Recipe from China: The Cookbook

Serves: 4 Preparation Time: 40 Minutes Cooking Time: 10 Minutes

Heat 1 tablespoon oil in a large skillet (frying pan) over medium-high heat, add the pork, and stir-fry for 4–5 minutes until cooked through.

•

Combine the salt, soy sauce, and wine and add it to the mixture. Stir-fry for another 1 minute. Adjust the seasoning to taste, then transfer to a plate and set aside to cool.

2 cups (16 fl oz/475 ml) vegetable oil, plus 1 tablespoon for frying 2 oz/50 g pork tenderloin, sliced into 1/8-inch/3-mm strips ½ teaspoon salt, plus extra to taste 2 teaspoons light soy sauce 2 teaspoons rice wine 3½ oz/ 100 g chives, cut into ¾-inch/2-cm lengths 8 egg roll wrappers 1 teaspoon cornstarch (cornflour)

• • • • • • •

Add the chives to the pork and mix. Divide the filling into 8 equal portions. Place an egg roll wrapper on a cutting board, place a portion of filling at one end, and roll the wrapper into a 4-inch/10-cmlong egg roll, folding in the edges as you roll. Repeat with the remaining egg roll wrappers and filling. Combine the cornstarch (cornflour) with 1 tablespoon water in a small bowl. Dab the edges of the egg roll with the cornstarch water and seal. Heat the 2 cups (16 fl oz/475 ml) oil in a wok or deep saucepan to 350°F/180°C, or until a cube of bread browns in 30 seconds. Carefully lower the egg rolls into the hot oil, in batches, and deep-fry for 2 minutes, turning, until golden and crispy. Use a slotted spoon to carefully transfer the egg rolls to a plate lined with paper towels. Serve immediately.

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Shanghai Pork Chop Noodle Soup Recipe from China: The Cookbook

Use a meat mallet or the back of a heavy knife to repeatedly pound the pork chops to tenderize. Combine the pork and marinade ingredients in a bowl and marinate in the refrigerator for 1 hour.

Serves: 2 Preparation Time: 10 Minutes, Plus 1 hour marinating time Cooking Time: 10 Minutes • • • • • • •

2 pork loin chops 1 cup (8 fl oz/250 ml) vegetable oil 4 green bok choy 11 oz/300 g fresh shanghai noodles ¼ teaspoon salt ½ teaspoon sesame oil 2½ cups (18 fl oz/550 ml) pork broth (stock) 1 tablespoon chopped scallion (spring onion), to garnish

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for the marinade: • • • • •

1 tablespoon shaoxing wine 1 tablespoon chopped garlic 2 teaspoons light soy sauce 1 teaspoon granulated sugar ½ teaspoon ground white pepper

Heat the vegetable oil in a wok or large skillet (frying pan) to 340°F/170°C, or until a cube of bread browns in 45 seconds. Gently lower the pork chops into the oil and deep-fry for 3–4 minutes until golden brown and cooked through. Use a slotted spoon to carefully remove the chops from the oil and drain on paper towels. Set aside. Bring a large saucepan of water to a boil over high heat and blanch the bok choy for 3 minutes. Drain. Bring another large saucepan of water to a boil, then add the noodles. Cook according to the package directions until just tender. Drain, then divide among serving bowls. Put the bok choy on top of the noodles, season both with the salt and sesame oil, then ladle over the pork broth (stock). Sprinkle over the scallion (spring onion). Serve the pork chop separately on a plate or slice and place on top of the noodles.

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Pork Crackling Sandwich Recipe from Peru: The Cookbook

Serves: 4 Preparation Time: 10 minutes, plus soaking overnight Cooking Time: 1 hour 30 minutes

Put the pork side (belly) in a large bowl with the salt, cover with water, and let soak for 8 hours, or overnight.

• • • • • • • •

Put the lard into a large skillet or frying pan over medium heat to melt. Once melted, add the whole garlic cloves and pork pieces, lower the heat, and cook gently for 45 minutes, stirring occasionally. Turn up the heat and cook for another 25 minutes, until the meat has browned and the fat is crisp and golden. Set aside.

1 x 4½-lb (2-kg) pork side (belly) 1 cup (11 oz/300 g) salt 5 cups (2¼ lb/1 kg) lard 4 cloves garlic 2 sweet potatoes, sliced 4 cups (34 fl oz/1 liter) vegetable oil 4 French bread rolls or any crusty rolls 1 cup (8 fl oz/250 ml) Creole Sauce

To serve • • •

¼ red onion, thinly sliced ½ red chile, thinly sliced handful cilantro (coriander), leaves

For the Creole Sauce: • • •

½ red onion, thinly sliced ice cubes 1 limo chile, de-seeded, membrane removed, and thinly sliced 1 tablespoon chopped culantro or cilantro (coriander) leaves juice of 3 small lemons

• •

Once soaked, remove the pork from the water and rinse well. Drain and cut into 2 x 1¾-inch/5 x 4-cm pieces.

For the Creole sauce, soak the onion slices in iced water for 5 minutes to crisp. Remove from the water, drain, and place in a bowl. Add the sliced chile, culantro or cilantro (coriander), and lemon juice to the onion. Season with salt and mix together thoroughly. Heat the vegetable oil in a large pan or deep fryer to 350°F/180°C, or until a cube of bread browns in 30 seconds. Drop the sweet potato slices carefully into the hot oil and cook for 5 minutes, or until crispy and golden. Drain well on paper towels. Slice the bread rolls lengthwise down the middle and fill with the fried sweet potato slices, pork pieces, and Creole sauce, onion, chile, and cilantro (coriander). Serve.

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Goan Fish Curry Recipe from India: The Cookbook

For the spice paste, put the dried red chillies in a bowl, pour in 250ml / 8fl oz (1 cup) water and soak for about 15 minutes. Drain, reserving 1–2 tablespoons of the soaking water.

Serves 4 Preparation time 30 minutes, plus soaking and marinating time Cooking time 30 minutes •

600g /1lb 5oz skinless, firm white fish fillets, trimmed and cut into large cubes 2 tablespoons vegetable oil 1 onion, sliced 1 tomato, puréed 3 green chillies, slit in half lengthways and de-seeded few okra, topped and tailed (optional) chopped coriander (cilantro) leaves

• • • • • •

For the marinade • •

1 teaspoon lemon juice pinch of ground turmeric

For the spice paste • • • • • • • •

8 dried red chillies 80g / 2¾oz (1 cup) grated fresh coconut 3 teaspoons coriander seeds 1 onion, chopped 1 teaspoon cumin seeds 1 teaspoon ground turmeric 1½ teaspoons chopped garlic 1 teaspoon Tamarind Extract

To make the marinade, mix the lemon juice with a pinch each of turmeric and salt together in a bowl. Put the fish in a large shallow dish and rub with the marinade. Cover and marinate in the refrigerator for 30 minutes. To make the spice paste, put the soaked dried red chillies, coconut, coriander seeds, chopped onion, cumin seeds, turmeric powder, garlic, tamarind extract and the reserved soaking water in a blender or food processor and process to make smooth paste. Heat the oil in a wide, shallow pan over medium heat, add the sliced onion and stir-fry for about 7–8 minutes. Add the spice paste and cook for 6–7 minutes, or until golden brown, adding a little water if necessary to prevent the spice paste burning on the base (bottom) of the pan. Pour in 1 litre / 1¾ pints (4¼ cups) water and cook for a few minutes until the oil starts to separate from the spices. Add the puréed tomato, green chillies and okra, if using, and season with salt. Continue to cook for about 6 minutes, then add the fish and cook for about 4–5 minutes, or until the fish is cooked. Garnish with coriander.

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Green Papaya Salad Recipe from Thailand: the Cookbook

Heat 1 tablespoon oil in a large skillet (frying pan) over medium-high heat, add the pork, and stir-fry for 4–5 minutes until cooked through.

Serves 2 Preparation time 10 minutes Cooking time 5 minutes • • •

3 bird’s eye chiles 5 cloves garlic 1 yard-long bean, cut into 11/ 2-inch/4-cm lengths 2 tomatoes, cut into small pieces 1 tablespoon jaggery, palm sugar, or soft light brown sugar 1 tablespoon roasted peanuts 1 tablespoon dried shrimp 1 tablespoon lime juice 2 limes, cut into wedges 1 tablespoon fish sauce 2/ 3 cup (4 oz/120 g) julienned green papaya

• • • • • • • •

Combine the salt, soy sauce, and wine and add it to the mixture. Stir-fry for another 1 minute. Adjust the seasoning to taste, then transfer to a plate and set aside to cool. Add the chives to the pork and mix. Divide the filling into 8 equal portions. Place an egg roll wrapper on a cutting board, place a portion of filling at one end, and roll the wrapper into a 4-inch/10-cmlong egg roll, folding in the edges as you roll. Repeat with the remaining egg roll wrappers and filling. Combine the cornstarch (cornflour) with 1 tablespoon water in a small bowl. Dab the edges of the egg roll with the cornstarch water and seal. Heat the 2 cups (16 fl oz/475 ml) oil in a wok or deep saucepan to 350°F/180°C, or until a cube of bread browns in 30 seconds. Carefully lower the egg rolls into the hot oil, in batches, and deep-fry for 2 minutes, turning, until golden and crispy. Use a slotted spoon to carefully transfer the egg rolls to a plate lined with paper towels. Serve immediately.

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Skagen Salad Recipe from The Nordic Cookbook

Serves: 4 as a starter (appetizer) Preparation time: 10 minutes Sitting time: at least 10 minutes

Start with the mayonaise. Put the egg yolks in a bowl. Whisk in the mustard and vinegar then season with a pinch of salt and a little white pepper.

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Add the oil, a drop at a time, beating slowly but constantly, until no oil remains and the mayo is nice and thick.

400 g/14 oz boiled shrimp tails (baby shrimp), shelled 100–200 ml/3½–7 f oz (½–¾ cup plus 1 tablespoon) homemade Mayonnaise (see below) 1 good bunch dill, picked leaves and stems cut fine salt and white pepper, to taste grated horseradish, to taste

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• • •

Coarsely chop half the shrimp tails (baby shrimp) and place them in a bowl with the remaining whole shrimp tails. Add enough mayo to properly coat all of the shrimp and make the mix creamy. Be careful though not to add too much as this will turn everything into more of a sauce, which is not the idea. Add the dill, salt and pepper and some grated horseradish if you like it. Let the salad sit for 10 minutes or so in the fridge.

For the mayonnaise Preparation time: 20 minutes Serves: 4 • • • • •

Season to taste.

Stir again, adjust the texture with more mayo if necessary and once again adjust the seasoning.

2 egg yolks 1 tablespoon Dijon mustard 2 tablespoons white vinegar 250 ml/8 f oz (1 cup) neutral oil salt and white pepper, to taste

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Pot-Roasted Chicken Recipe from The Nordic Cookbook

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1 chicken, liver, heart and gizzard reserved butter, for browning cooking oil, for browning 2 carrots, cut into medium pieces 8 small shallots 6–12 button mushrooms, whole, halved or quartered, according to their size and your preference 2 cloves garlic, crushed with the side of a knife 1 bay leaf 2 sprigs thyme 200 ml/7 f oz (¾ cup plus 1 tablespoon) white wine salt and white pepper, to taste

• • • • •

• • • • •

Truss the chicken. Season it well with salt and pepper, both inside and out. Melt some butter with a little oil in a heavy cast iron pot or ovenproof dish over a medium–high heat and brown the bird all over. Take the pot of the heat and sit the bird breast-side up. Add the liver, heart, gizzard, vegetables, garlic and herbs, then pour in the wine. Cover with a lid and bring to a simmer over a low heat. (Or place it in an oven, preheated to 150ºC/300ºF/Gas Mark 2.) Cook the bird for 30–40 minutes, which makes it just cooked and juicy, or longer if you like it more well-done. When the chicken is ready, strain of the cooking liquid and use it to make gravy or cream sauce, as you prefer. Carve the chicken and arrange on a serving platter with the vegetables from the pot. Serve the sauce in a sauce boat on the side.

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Linguine with Genoese Pesto Recipe from The Silver Spoon

To make the pesto, put the basil, garlic, olive oil, and a pinch of salt into a food processor and process briefly at medium speed. Add both cheeses and process again until blended.

Serves 4 Preparation 15 min Cooking 10 min • • •

12 oz/350 g linguine 2 potatoes, cut into thin sticks 1/3 cup (2 oz/50 g) green beans

Cook the linguine, potatoes, and beans together in a large pan of salted, boiling water until al dente, then drain. Toss with the pesto and serve.

For the pesto • • • •

25 basil leaves 2 cloves garlic, chopped 5 tablespoons extra virgin olive oil 1/3 cup (1 oz/25 g) freshly grated romano (pecorino) cheese 1/3 cup (1 oz/25 g) freshly grated Parmesan cheese salt

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Stuffed Vegetables Recipe from Vefa’s Kitchen

Serves 6 Preparation time 45 minutes Cooking time 2¼ hours • • • • • • • • •

3 large tomatoes 1 green bell pepper 1 red bell pepper 1 yellow bell pepper 2 small round zucchini (courgettes) 1 large round eggplant (aubergine) ¾ cup (175 ml / 6 fl oz) olive oil 1 large onion, grated 2¼ cups (450 g / 1 lb) medium-grain Rice ½ cup (25 g / 1 oz) finely chopped fresh mint 3 tablespoons tomato paste 1 tablespoon tomato ketchup ¼ teaspoon ground allspice 2 large potatoes, cut into wedges 1 cup (250 ml / 8 fl oz) tomato juice salt and pepper

• • • • • • • •

Slice off and reserve the tops of the tomatoes, bell peppers, and zucchini. Scoop out the pulp from the tomatoes and zucchini with a spoon and seed the bell peppers without piercing the skin. Sprinkle the interior of the vegetable “shells” with a little salt and set aside. Cut the eggplant in half lengthwise and scoop out most of the flesh to form 2 shells. Blanch the eggplant and zucchini shells in boiling water for 5 minutes, then drain. Arrange all the vegetable shells in a large ovenproof dish. Finely chop the scooped-out flesh from the tomatoes, eggplant, and zucchini. Heat half the oil in a pan over high heat. Add the onion and cook, stirring frequently, for 3–4 minutes, until softened. Add the tomato, eggplant, and zucchini flesh and cook over high heat, stirring frequently, for 10 minutes. Remove from the heat, stir in the rice, mint, tomato paste, tomato ketchup, and allspice, and season with salt and pepper. Preheat the oven to 350°F (180°C / Gas Mark 4). Fill the vegetable shells three-quarters full with the mixture and replace the tops on the tomatoes, bell peppers, and zucchini. (If there is any filling left over, use it to stuff zucchini flowers.) Put the potato wedges between the stuffed vegetables, pour the tomato juice on top, and sprinkle with a little salt and pepper. Spoon the remaining olive oil over the potatoes and the stuffed vegetables. Bake for about 2 hours, or until lightly browned. If the tops begin to brown too quickly, cover loosely with a piece of aluminum foil. It may be necessary to add some water during baking to prevent sticking. Serve hot or at room temperature.

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Stuffed Grape Leaves Recipe from The Lebanese Kitchen

Serves 8-10 Preparation time: 45 minutes, plus soaking time Cooking time: 1 hour

If using fresh leaves, bring a pan of salted water to a boil, add the leaves, and blanch for 3 minutes. Remove from the pan and put them on a wire rack to cool. If using leaves preserved in brine, soak them in hot water for 30 minutes, then drain, rinse thoroughly, and pat dry with paper towels.

• • • • •

Mix together all the other ingredients, except the olive oil, in a bowl and season with salt and pepper.

50 grape (vine) leaves 1 cup (7 oz/200 g) long-grain rice 2 small tomatoes, diced 1 onion, finely chopped ½ yellow bell pepper, seeded and finely chopped 14 oz/400 g canned chickpeas, drained and rinsed 1 tablespoon finely chopped fresh mint 1 tablespoon finely chopped fresh parsley 1 teaspoon seven spices seasoning olive oil, for drizzling salt and black pepper

• • • • • •

Lay 1 grape (vine) leaf flat on a work surface, put a spoonful of the filling on top, and carefully roll up the leaf into a cigar shape. Repeat with the remaining leaves and filling until 40 leaves have been used. Put the remaining leaves in the bottom of a large pan and put the grape leaf rolls on top. Drizzle with olive oil and season with salt and pepper. Position a plate snuggly on top of the leaves and pour in enough boiling water to cover. Bring back to a boil, then reduce the heat and simmer for 50–60 minutes. Carefully lift out the grape leaf rolls with a slotted spoon and serve warm.

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