recipes from phaidon international cookbook bibles · 2016-08-11 · recipes from phaidon...

Recipes from Phaidon International Cookbook Bibles

China: the Cookbook Egg Rolls

Pork Chop Noodle Soup

Peru: the CookbookPork Crackling Sandwich

India CookbookGoan Fish Curry

Thailand: the CookbookGreen Papaya Salad

The Nordic CookbookSkagen Salad

Pot-Roasted Chicken

The Silver SpoonLinguine with Genoese Pesto

Vefa’s kitchenStuffed Vegetables

The Lebanese KitchenStuffed Grape Leaves

EXCLUSIV

E

OFFER IN

CLUDED

Egg Rolls

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

• 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)

FOR A LIMITED TIME ONLY

Save 30% when you buy 2 or more cookbook bibleswith code CKB30 or save 20% on this title with code CKB20.

Enter codes at checkout.

www.phaidon.com/cooklikealocal

Recipe from China: 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.

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-cm-long 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 corn-starch 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.

Free recipe card

From the bestselling cook

book

THESILVER SPOON30 OFF

%

UP TO

Shanghai Pork Chop Noodle Soup

Serves: 2Preparation Time: 10 Minutes, Plus 1 hour marinating timeCooking 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

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





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.

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.

Free recipe card


book


%

UP TO

Pork Crackling Sandwich

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

• 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





Recipe from Peru: The Cookbook

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

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

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.

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.

Free recipe card


book


%

UP TO

Goan Fish Curry

Serves 4Preparation time 30 minutes, plus soaking and marinating timeCooking 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





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. 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.

Free recipe card


book


%

UP TO

Green Papaya Salad

Serves 2Preparation time 10 minutesCooking 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





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.

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-cm-long 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 corn-starch 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.

Free recipe card


book


%

UP TO

Skagen Salad

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

• 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

For the mayonnaisePreparation time: 20 minutesServes: 4

• 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





Recipe from The Nordic Cookbook

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.

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

Season to taste.

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.

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

Free recipe card


book


%

UP TO

Pot-Roasted Chicken

• 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





Recipe from The Nordic Cookbook

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.

Free recipe card


book


%

UP TO

Linguine with Genoese Pesto

Serves 4Preparation 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

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





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.

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.

Free recipe card


book


%

UP TO

Silver Spoon Int 030-097_DC.indd 48 22/05/2015 11:18

Stuffed Vegetables

Serves 6Preparation time 45 minutesCooking 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





Recipe from Vefa’s Kitchen

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.Fre

e recipe card


book


%

UP TO

Stuffed Grape Leaves

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

• 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





Recipe from The Lebanese Kitchen

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.

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.

Free recipe card


book


%

UP TO

phaidon.com

recipes from phaidon international cookbook bibles · 2016-08-11 · recipes from phaidon...

Documents