international cookery

International Cookery International Cookery compiled by Sean Fitz-Gerald

Sean's World Recepies.indd 21 2/07/2009 11:18:23 AM

International Cookery2

International Cookery CEO/Publisher Sean Fitz-Gerald

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International Cookery 3

ContentsContents

DESSERTS1. The Caribbean - Mango Fool 52. The Caribbean - Banana Bread 73. Norway - Red Fruit Pudding 9 4. Austria - Sachertorte

MAINS

11

5. Hungary - Goulash 136. China - Sweet & Sour Spare Ribs 157. Thailand - Chicken in Coconut 17 8. Ireland - Irish Stew 19



The CaribbeanThe Caribbean


Chicken in CoconutChicken in Coconut



Mango FoolMango FoolMango FoolMango FoolThis is a mouthwatering mango pudding can be eaten anytime.

Ingredients:1 lemon or lime2 ripe mangoes150ml whipping cream145g thick, natural yogurt4-5 dessertspoons, coconut milk1 passionfruit

Method:1. Cut the mangoes in slices and put in food processor to liquidise.2. Place mango puree in a bowl and squeeze lemon juice into it.3. In another bowl whisk cream until its starts to thicken.4. Add the yogurt and coconut milk to mango mix.5. Gently fold cream into mango mix6. Finally pour the fool into glasses and place them into the fridge to chill. Decorate with passionfruit.



The CarribeanThe Carribean


Sweet & SourSpare RibsSweet & Sour Spare Ribs



Banana BreadBanana BreadBanana BreadBanana BreadIn the Carribean bananas are prepared in many interesting ways. This bread is best served warm with butter.

Ingredients115g soft butter85g caster sugar85g brown sugar2 tablespoons milkpinch of salt2 teaspoons baking powderpinch nutmeg85g raisins1 egg 85g chopped walnuts225g wholemeal fl our2 large bananas1 teaspoon vanillaLoaf style baking tinPreheat oven 180 C

Method1. Grease the loaf tin and line with baking paper2. Chop butter cubes into a bowl with sugars and beat with a wooden spoon until pale and creamy.3. Sift fl our, salt nutmeg and baking powder into another bowl, adding raisins and walnuts.4. Beat egg and milk in a cup and add a little at a time to butter mix.5. Fold fl our into butter mix and combine carefully.6. Mash bananas and vanilla, adding to cake mixture and pour into tin.7. Bake for one hour or until an inserted skewer comes out clean.8. Let it cool in tin for fi ve minutes before turning onto a cake rack.



NorwayNorway


GoulashGoulash



Red Fruit PuddingRed Fruit PuddingRed Fruit PuddingRed Fruit PuddingThis is a healthy and refreshing fruit pudding.

Ingredients450g raspberries, blackcurrants or redcurrants, or a mix-ture2 tablespoons of caster sugar450ml of cold water2 tablespoons of cornfl our

Method1. Combine fruit, sugar and water into a pot and cook over a low heat for 5 minutes until fruit is soft. 2. Leave fruit to cool then use spoon to push it through a sieve3. Put cornfl our in a cup and mix with tablespoon of juices from cooked fruit until it is smooth. 4. Stir cornfl our mixture into fruit. Pour the fruit back in pan and bring to boil.5. Turn heat to low then cook fruit for approximately 5 minutes stirring with a wooden spoon. 6. Take pan off heat let mixture cool, pour them into bowls or glasses and put in fridge to chill.



AustriaAustria


SachertorteSachertorte



SachertorteSachertorteSachertorSachertortteeThis is a very rich chocolate cake from created by chef Franz Sacher who baked it for royalty.

Ingredients:6 eggs145g softened butter145g caster sugar225g plain chocolate115g plain fl our

For the icing2 tablespoons butter225g icing sugar145g apricot jam30g cocoa powderTwo 20cm sandwich cake tins, greased and lined with a circle of greaseproof paperPreheat oven to 170 C

Method:1. Separate eggs and put the whites in a bowl and the yolks in another. Beat the yolks until smooth.2. Beat the butter and the sugar together with a wooden spoon until it is creamy. Stir in the egg yolks gradually.3. Break half the chocolate into pieces and place in small heatproof bowl. Heat a saucepan of water over a low heat and stand bowl over the pan, stirring the chocolate until it’s melted. Now stir this into the creamy mixture.4. Whisk the egg whites until fi rm and forming soft peaks.5. Mix the fl our into cake mix, then carefully fold the egg whites in with a metal spoon. Fold in one spoonful at a time.6. Pour the mix into the cake tins, smooth the top with back of a spoon. Bake the cake for about 35 minutes.7. Run a knife around the edge of the cakes to loosen them. Turn them upside down on a wire wrack to let them cool.8. To make thick icing, melt rest of the chocolate into a bowl. Mix together tablespoon of the icing sugar and the butter.9. Use a knife to spread the chocolate paste onto one half of the cake. Now put the other side of the cake on top of it.10. Melt the jam in a pan over a low heat. Spread it over the top and sides of the cake with a blunt knife.11. Sift the cocoa powder and the rest of the icing sugar in a bowl. Add a bit of water at a time, fi nally spread the icing all over the cake and you now have made yourself a Sachertorte.



HungaryHungary


Red Fruit PuddingRed Fruit Pudding



GoulashGoulashGGoulashoulashPaprika is the sweet spice that fl avours this hearty stew.

Ingredients1 large onion1 clove garlic4 medium potatoes2 tablespoons vegetable oil750g chuck steak400g tin tomato2 tablespoons paprika150ml waterhalf teaspoon saltpinch black pepperLarge heavy based pot

for dumplings115g plain fl our 1 desertspoon baking powderquarter teaspoon of salt30g butter1 egg1 tablespoon milk

Method1. Chop onion and garlic, peel and cube potatoes, dice steak.2. Heat oil in pot and add onion and garlic. When soft add steak and potatoes stirring until browned.3. Remove from heat while stirring in paprika.4. Return to heat and add tomatoes, water, pepper and salt.5. Bring to boil and then turn right down to simmer with lid on for about 2 hours or until meat is tender.6. To make dumplings sift fl our into a bowl adding the salt and baking powder.7. Rub softened butter into fl our then break egg and stir it in. Add milk to form a dough.8. Roll dough into small balls and drop them into goulash 20 minutes before serving. They will cook in the juices of the dish.



ChinaChina


Banana BreadBanana Bread



SSweet & Sourweet & SourSpare RibsSpare RibsSweet & Sour Sweet & Sour Spare RibsSpare RibsThis tasty dish combines the sweetness of sugar and the bite of vinegar.Serve with steamed rice.

Ingredients750g pork spare ribs? teaspoon salt2 tablespoons caster sugar1 clove garlic1 small onion1 tablespoon soy sauce1? tablespoons tomato paste2 tablespoons orange juice2 tablespoons wine vinegar2cm piece fresh ginger3 tablespoons vegetable oilLarge frypan or wok

Method1. Wash the spare ribs, pat the dry with a paper towel and sprinkle salt on top.2. Pour sugar, soy sauce, vinegar, tomato paste and orange juice in a deep dish and stir them well.3. Place the ribs in the sauce, cover them with gladwrap and leave them to marinate in the sauce for at least 1 hour.4. Peel onion and chop fi nely, peel and grate ginger and crush the garlic with a press.5. Heat oil in a large frying pan or wok. Fry the onion, ginger and garlic for about 2-3 minutes and remove from pan.6. Then, fry ribs over a high heat for about 5 minutes, turning them half way through.7. Turn heat down a little. Add onion, the garlic and ginger and pour the sauce from the dish over the top.8. Cook in sauce for about 10 minutes stirring frequently.



ThailandThailand


Mango FoolMango Fool



Chicken in CoconutChicken in CoconutChicken in CoconutChicken in CoconutThis is a popular Thai meal served with steamed rice.

Ingredients2 medium onions3 cloves garlic1 teaspoon fresh ginger1 teaspoon chilli pinch of salt and of black pepper3 tablespoons vegetable oil4 skinless chicken breasts1 lemoncan coconut milkfresh corianderlarge frying pan

Method1. Peel and chop onions, garlic, ginger and chilli.2. Heat oil in frying pan and brown chicken for fi ve minutes on each side. Remove from pan to plate and squeeze over lemon juice.3. Heat oil again placing in onion, ginger, garlic and chilli. Stir over low heat until soft.4. Add coconut milk and salt to frypan and stir.5. Return chicken to pan and simmer in sauce for 20 minutes or until breasts are cooked through. Garnish with chopped coriander.


Contents


IrelandIreland


Sean's World Recepies.indd 18 2/07/2009 12:11:07 PM

Irish StewIrish StewIrish StewIrish StewThis is an earthy lamb casserole with a layers of sliced potatoes.

Ingredients750g stewing lamb or neck and shoulder joints750g medium potatoes2 large onions bunch fresh thymesalt and black pepper400ml hot meat stock30g butterLarge deep ovenproof pot with lid

Preheat oven 170 C

Method1. Trim any fat off lamb and cut into cubes, about 2cm thick.2. Peel the potatoes then cut them into thin slices. Peel the onions and cut them into small pieces.3. Put a layer of meat into a casserole pot. Sprinkle it with a little thyme, salt and pepper and add a layer of onions.4. Add a layer of potato, then more layers of meat, onions and potato. Now sprinkle each layer with thyme, salt and pepper.5. Pour hot stock into the pot. Melt the butter on stove top or microwave, and brush over the top layer of potatoes.6. Put the lid on the dish, put it in the oven and cook it for two hours. Remove the lid for the last 30 minutes to brown potatoes.


Sean's World Recepies.indd 19 2/07/2009 12:11:17 PM

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