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Harissa pork meatballs with aubergine and parsley millet recipe

Harissa pork meatballs with aubergine and parsley millet recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Harissa

These juicy harissa spiced pork meatballs are served on a bed of sauteed aubergine and tomato sauce.

6 people made this

IngredientsServes: 2

  • 300g pork mince
  • 2 teaspoons harissa paste
  • 1 handful chopped fresh parsley
  • sea salt and black pepper to taste
  • coconut oil or olive oil, as needed
  • 80g millet
  • 2 cloves garlic, crushed
  • 1 aubergine, cut into 2cm pieces
  • 60g spinach
  • 200g chopped tomatoes
  • 2 teaspoons honey

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Preheat the oven to 200 C / Gas 6 and boil a kettle.
  2. In a bowl, mix the pork mince with half of the harissa and half of the parsley and season with sea salt and black pepper. Roll the pork mixture into 12 meatballs and place on a baking sheet. Drizzle 1/2 tablespoon oil over the meatballs.
  3. Place in the oven for 15 to 20 minutes, until golden brown and cooked through. Turn halfway through cooking.
  4. Heat a dry large saucepan and pour the millet in before the water. Toast the millet for 2 minutes, stirring constantly. Pour in 400ml boiling water, reduce the heat, cover and simmer for 15 minutes.
  5. Meanwhile, heat a pan with 1/2 tablespoon oil and add the garlic and aubergine and cook for 7 minutes until the aubergine has softened. Stir in the spinach, chopped tomatoes, honey and remaining harissa and cook for a further 5 minutes; season to taste.
  6. Drain the millet and stir through the remaining chopped parsley.
  7. Spoon the parsley millet onto a plate, serve alongside the aubergine sauce and top with the pork meatballs.

See it on my blog

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The UK’s Best Recipe Boxes

What’s the worst thing about cooking? If you answered “peeling vegetables” you’re close – peeling vegetables is terrible – but you’re still wrong, because it’s a trick question. The worst thing about cooking isn’t part of cooking at all: it’s planning meals and shopping for the ingredients.

Those two things will suck up time like nobody’s business, but you can skip them and still enjoy the fun part of cooking – the bit in the kitchen (aside from peeling) – by getting recipe boxes delivered to your door.

Recipes boxes have become so popular of late that companies have been popping up all over the place, making it somewhat tricky to pick between them, so we’ve been trying as many brands as possible to help you make an informed decision. The key factor for many people will be cost, which varies widely between brands, but there are other things to consider as well. Dietary preference is obviously important as well – most brands will cater to vegetarians and vegans, but others go the extra mile and offer packages to suit free-from diets, or quick low-hassle recipes for midweek dinners, or meals designed to support general health goals such as bulking up or losing weight.

From our experience, we also think the amount and type of packaging a company uses is worth taking into account too, because getting a whole load of ingredients divided into serving size portions can lead to a lot of plastic going in the bin. Ideally a company will use recyclable materials and take the packaging back to use again.

When testing recipe boxes we also rate how repeatable the recipes are. If premade spice mixes or hard-to-find ingredients are used, the chances are you’ll make it once and never again, so we grant extra credit to companies sending recipes that are easy to make with ingredients from even a small supermarket. Part of the appeal of the recipe box is expanding your culinary repertoire, after all.

With all that in mind, here are the best recipe boxes we’ve tried in alphabetical order, with the best of the best given Editor’s Choice badges.


Recipe Summary

  • Reynolds Wrap® Non Stick Aluminum Foil
  • 2 ½ pounds ground chuck beef
  • 2 pounds ground pork
  • ½ cup dry bread crumbs
  • 2 teaspoons steak seasoning
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 eggs
  • 1 (32 ounce) container barbecue sauce
  • 1 (32 ounce) jar grape jelly
  • 1 teaspoon Hot sauce

Preheat the oven to 375 degrees F and line 4 baking sheets with Reynolds® NonStick Aluminum Foil (dull side up).

Combine the meat with all other meatball ingredients and form into about 80 bite-size meatballs. Place 20 meatballs on each pan, and bake for 35 minutes or until browned all the way through.

While the meatballs are baking, pour the barbecue sauce and the grape jelly into a sauce pan and heat over medium until they are well combined. If you want your meatballs to have a little extra kick, add some hot sauce to the mix. Once the meatballs are finished, you can slide them right off the pan and into your serving dish. Pour your sauce on top and serve immediately. The finished dish does well in the microwave if you are taking it to a party and need to reheat it.


Sweet and Spicy Turkey Meatball Poppers with Harissa

These caramelized meatball poppers come together in a flash with finely grated onion keeps them ultra moist and tender. Sweet and a little bit spicy, these mini meatballs are anything but boring.
By Jill Nammar

These caramelized meatball poppers come together in a flash. Finely grated onion keeps them ultra moist and tender. Ground turkey keeps them on the lighter side. Sweet and a little bit spicy, these mini meatballs are anything but boring. The sticky honey glaze, cozy cumin and spicy harissa (or sriracha), give them a Moroccan flair. They’re deliciously satisfying, hitting all the right flavor notes.

Harissa is a Moroccan spice blend containing hot peppers. If you don’t want to hunt for it then swap it for some sriracha sauce, red chili flakes or ground red pepper. Teeny Tiny Spice Company of Vermont makes a great dry harissa spice blend that I use in this recipe. Serve them with a squeeze of lime or lemon.

  • 1 pound of ground turkey
  • 1 medium onion, grated on the smallest holes of a box grater
  • ⅓ cup plain breadcrumbs
  • 1 egg
  • 1 teaspoon of dry harissa spice (or a drizzle of sriracha sauce to taste)
  • 1 teaspoon of ground paprika
  • 1 teaspoon of ground cumin
  • ¼ teaspoon of ground cinnamon
  • 1 teaspoon of dried mint or dried oregano
  • A couple of drizzles of honey
  • Salt to taste
  • Olive oil for cooking
  • Serving options: Squeeze of lemon or lime, plain Greek yogurt for dipping
  1. Mix the ground turkey with the grated onion, bread crumbs, egg, harissa or sriracha sauce, paprika, cumin, cinnamon, mint and salt. Wet your hands and form the mixture into the shape of large marbles.
  2. Heat a large nonstick fry pan with olive oil. Drop the meatballs in the pan and brown on all sides. The meatballs cook quickly, so adjust the heat as you go. Be careful not to overcook. They should be cooked through but still juicy. When they are almost finished cooking, add a couple of drizzles of honey and swirl the meatballs around in the warm honey to coat.
  3. Take off the heat and serve with any of the suggestions.

Jill has been cooking and serving meals for most of her life. As she was growing up, he parents owned a restaurant and an ice cream parlor where she became immersed in food. The kitchen is truly her comfort zone. Jill's recipes are influenced by France, the Mediterranean and Morocco, and often the bright flavors of Southeast Asian cuisine, too. She cooks to inspire others to whip up flavorful food in their own kitchens. Each recipe has a notes section with helpful tips, techniques and secret ingredients to follow. Taste and see how easy it is to create delicious meals.


Chicken and aubergine bake

Chicken and aubergine bake


From the kitchen of HELENNJONES

2 medium chicken breasts
small red pepper, aubergine, leek and 3 tomatoes sliced
tomato puree 1 tbsp
tin chopped tomatoes
vegetable stock half pint
seasoning
1oz low fat cheddar
2 tbsp fresh breadcrumbs.

Mist frying pan with low fat cooking spray and brown chicken and aubergine.

Remove from pan add leeks, pepper veg stock and simmer for five mins then stir in tomato puree and tinned tomatoes. Simmer for another five mins.

In oven proof dish spread half aubergine and tomatoes on bottom, top with browned chicken and half leek and pepper. Layer rest of aubergine and tomatoes then pour over rest of sauce.

Top with grated cheese and breadcrumbs and bake for 30 mins in moderate oven approx gas 5/6


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Recipe Guidelines/Recipe Depot - SWT 2019

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General Regional Cuisine Tips and Guidelines
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1) When submitting regional recipes for Susie's World Tour, consider the recipe as a whole the focus isn't on a single ingredient, because many cuisines share common ingredients. For example, rice and soy sauce are typical ingredients in many Asian cuisines. So other ingredients in the recipe can help to further categorize a recipe.

EXAMPLE: a recipe with rice and soy sauce and . . .
. Szechwan peppercorns – might have a stronger Chinese influence
. bird chilies – might have a stronger Thai influence
. seaweed – might have a stronger Japanese influence

2) For the Culinary Quest, we’re looking for authentic representation of a country’s original cuisine.

The best tip we can give here is avoid submitting “squeak-by” recipes for a particular region, based on one or two ingredients, and wait to see which recipes are approved. Submit only recipes that you believe to be suitable representation of that region’s cuisine.

3) We honestly don’t wish to discourage anyone from posting new recipes. However, please don’t feel that it’s necessary to post or create a plethora of new recipes for any particular region, just to meet the maximum number of recipes allowed for each region. We prefer quality over quantity for our Culinary Quest experiences.

4) Recipe titles can sometimes help to distinguish a recipe's particular cuisine. But titles can sometimes be misleading, too. For example, Russian Dressing isn’t actually Russian, and Swiss Steak isn’t from Switzerland.

5) Don't assume that, because you found a recipe on a cooking site, it's authentic regional cuisine. For instance, most sites classify Crab Rangoon as a Thai recipe (even though some of the recipe's key ingredients are non-existent in SE Asia), but it's actually an American recipe.


Region-Specific Guidelines and Helpful Tips

Benelux (Belgium, Netherlands, Luxembourg)

Belgian cuisine is widely varied with significant regional variations while also reflecting the cuisines of neighboring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.

Though Belgium has many distinctive national dishes, many internationally popular foods are also popular in Belgium, and most of what Belgians eat is also eaten in neighboring countries. 'Belgian cuisine' therefore usually refers to dishes of Belgian origin, or those considered typically Belgian. Belgium has a plethora of dishes that are local to a specific area, yet are enjoyed throughout Belgium.

The following lists represent some of the more popular/common ingredients for all areas of Benelux. Some are locally grown, others are imported but consumed on a regular basis.

Beverages
Beer is almost a national beverage in Belgium the Netherlands is famous for its gin and Luxembourg has been noted for winemaking since Roman times.
Beer (wheat, blond, tripel, dubbel, fruit lambic, bock, trappist ales, stout)
Jenever (Dutch gin)
Brandewijn
Advocaat
Coffee
Tea
Koffie verkeerd
Kwast (warm lemonade)
Anijsmelk
Hot chocolate
Milk - white, chocolate and buttermilk
Wine

Breads
Not just for sandwiches, breads can be hearty and substantial in Benelux, with some to satisfy a sweet tooth.
Sûkerbôle / suikerbrood (sugar bread)
Duivekater
Whole wheat bread
Hagelslag
Craquelin
Belgium black bread
Rye bread
Fries roggebrood
White bread
Kerststol/Weihnachtsstollen
Laugenbrot

Cheeses
Although Holland is the largest cheese-exporting nation in the world, cheese is made and enjoyed in all areas of Benelux.
Gouda
Edam
Frisian
Limburger
Maasland
Leyden
Brussels
Chimay
Herve
Limburger
Maredsous
Passendale
Remedou
Kachkéis
Berdorfer

Fruit
The variety of fruits grown locally is expanding, imports are popular, too.
Apples
Berries
Cherries
Grapes
Kiwi

Peaches
Pears
Plums
Rhubarb
Strawberries
Bananas (grown in the tropics, they are the most popular fruit world-wide and Belgium is home to the largest collection of bananas in the world - for research and species protection!)

Vegetables & Grains
During hard times, grains and potatoes were staples with the addition of seasonal vegetables.
Asparagus (esp. white)
Beans
Beets
Broccoli
Belgian endive
Brussels sprouts
Cabbage
Carrots
Cauliflower
Chicory (witloof)
Cucumbers
Kale
Leeks
Lettuce
Mushrooms
Onions
Parsnips
Potatoes
Radishes
Spinach
Sweet peppers
Tomatoes
Oats
Rice
Rye
Wheat

Meats and Seafood
Wide variety, if not quantity, of meats range from shrimp to sausages to wild game and the more common farm-raised meats.
Beef
Chicken
Cod
Eel
Ham
Herring
Mackerel
Mussels
Oysters
Pheasant
Plaice (flatfish)
Pork
Rabbit
Salmon
Sardines
Sausage - many varieties
Shrimp
Sole
Trout
Tuna
White fish


Popular dishes across Benelux

Appetizers
Bitterballen
Boterhammen
Brabants worstenbroodje
Jambon d'Ardenne
Pâté
Tomate aux crevettes/Tomaat met Grijze Garnalen

Main Dishes/Soups/Stews
Balkenbrij
Boudin with applesauce and mashed potatoes
Boulets liégeois
Carbonade flamande
Chicons au gratin / gegratineerd witloof
Éisleker Ham
Erwtensoep
Filet Américain
F'rell am Rèisleck
Friture de la Moselle
Gromperekichelcher
Hong am Rèisleck
Hollandse nieuwe haring
Hutspot
Judd mat Gaardebounen
Kibbeling
Moules-frites
Nasi Goreng - Dutch-Indonesian Fried Rice
Öennenzop
Pêche au thon
Slavink
Stamppot
Stoofvlees
Truite a l'Ardenaisse
Vol-au-vent
Waterzooi
Zuurkoolstamppot

Sides dishes, Salads & Sauces
Appelmoes
Appelstroop
Braised Belgian Endive
Coleslaw
Dutch Satay Sauce
Gromperekichelcher
Mayonnaise (including variations with additions such as garlic, tomato paste, peppers, onion, curry. )
Salade de Liege/Salade liégeoise
Salad Wallonie
Stoemp
Tierteg

Sweet dishes and desserts
Liège waffle, Brussels waffle, and Stroopwafel
Broodjes (filled baguettes)
Speculoos
Rijstevlaai
Appeltaart
Poffertjes
Oliebollen
Broodpap
Griesmeelpudding
Rijstebrij
Vlaai
Quetscheflued
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Most important about Cuban food is that it is flavorful and robust, but NOT SPICY . A common misconception for newcomers to Cuban cuisine is that it is similar to Mexican food and therefore spicy. Cuban cuisine sets itself apart for being distinctly well seasoned.

Although Cuban food has Spanish, African, Caribbean and even some Asian influences, Cuban dishes are more commonly based on Spanish ingredients/cuisine, fusioned with regional cuisine. Cuban food is generally healthy and therefore, fried and creamy sauces are secondary. Cuba also has Jamaica, Haiti and the Cayman Islands as neighbors, which means that African influences are part of Cuban cuisine. One of Cuba's most popular home-cooking styles is called "criollo" in honor of it's Spanish origins. Other Cuban styles include the use of "mojo" and "sofrito".

Cuban food is not just about pork, beef, and chicken -- Cubans also take pride in the fresh seafood that is readily available. Cuban cuisine takes advantage of a wide variety of fruits and vegetables however, they are based upon availability. A typical Cuban meal generally includes rice, black beans and plantains all served together with an array of meats, poultry and fish. One might think that Cuban food is just meat and potatoes however, the complex flavors of spices, marinades, and sauces really elevate Cuban food to a new level.

ADDITIONAL NOTES ON CUBAN FOOD.
These are general guidelines. Each recipe submitted will be reviewed and evaluated on it's own as a whole. We are looking for authentic and traditional Cuban recipes.


Beverages
Coffee- Café Con Leche, Café Cubano
Wine
Beer
Rum
Soft Drinks
Fruit Drinks

Bread & Grains
Cuban Bread (similar to French bread)
Sweet Cuban rolls (similar to brioche)
Rice
Wheat
Soy
Cereals

Beans/Legumes
Black beans
Great Northern Beans
Garbanzos
Green Peas
Lentils

Condiments/Sauces
Sofrito
Mojo Criollo
Olive Oil
Sherry Vinegar/Sherry for cooking
Stocks - chicken, beef
catsup
honey
Cuban garlic sauce
worchestershire sauce
soy sauce
tomato sauce

Dairy
Milk
Sour Cream
Cream
Butter
Eggs

Fruits
Lemons
Limes
Grapefruit
Sour Oranges
Seville oranges
Raisins
Prunes
Plantains
Bananas
Avocado
Coconut
Mango
Papaya
Guava
Olives
Mamey sapote

Herbs and Spices
Parsley
Oregano
Chives
Cilantro/Coriander
Nutmeg
Paprika
Bay Leaf
Saffron
Cumin
Allspice
Thyme
Annatto Seeds/Achiote Oil
Vanilla
Cinnamon

Fish and Seafood
Anchovies
Red Snapper
Shrimp
Lobster
Tuna
Crab
Sea Bass
Mahi Mahi
Grouper

Meats/Poultry
Beef
Pork - ham, roast pork, salt pork, bacon
Chicken
Veal
Lamb/Goat
Spanish Chorizo

Vegetables
Garlic
Onions
Scallions
Tomatoes
Celery
Carrots
Potatoes
Bell Pepper - green
Turnip Greens/Collard Greens
Lettuce
Cabbage
Pimento
Capers
Cilantro
Leeks
Olives (pimento-stuffed)
Yuca
Cucumber
Okra
Spinach
Taro Root
Sweet Potatoes/Yams
Corn
Sugar Beets
Malanga
Radish
Peanuts
Nuts
Zucchini
Pumpkins
Chayote Squash
Jicama
Eggplant

Traditional Foods
Arroz con leche - rice pudding
Bistec Encebollado (sirloin steak smothered in onions)
Black Beans and Rice
Black Bean Soup
Boliche - beef roast
Bonaito Con Mojo - sweet potatoes in a citrus garlic sauce
Bunuelos de Anis - anis-scented Cuban fritters
Cabbage Smothered in Garlic/Lime Sauce
Caldo Gallego - turnip green soup
Carne Con Papa (Cuban Beef & Potato Stew)
Chicken and yellow rice
Churrizo (deep fried dough)
Cocido de garbanzos - chickpea stew
Croqueta
Cuban croquetas
Cuban garlic sauce
Cuban Sandwich
Dulce de leche - caramel sauce
Elana Ruz - sweet/savory afternoon tea sandwich
Empanadas - shrimp and beef
Flan - custard based dessert
Fish with Escabeche Sauce
Fricase' de pollo - chicken stew
Gambas y camarones
Guiso de Berenjena (Cuban Eggplant Stew)
Guiso de carne con platano (Cuban beef and plantain stew)
Huevos habaneros - eggs Havana style with tomatoes, peppers and cumin
Huevos frito con arroz - fried eggs with rice
La Caldosa - chicken soup
Maduros - fried sweet plantains
Malanga fritters
Mango desserts
Mojo Criollo
Name con mojode ajo (yams in garlic/lime sauce)
Natilla - Spanish-style custard
Pan con bistec - a steak sandwich on pressed Cuban bread
Pan con lechon - a roasted pork sandwich on pressed Cuban bread
Papa Rellenas (potato balls stuffed with ground beef)
Papas Fritas
Pasteles de coco - coconut pastry
Picadillo
Puffed Pastries
Pulpeta - meatloaf
Rabo encendido - oxtail stew
Ropa Vieja - shredded flank steak or other meal in a rich sauce
Rum cake
Sofrito
Sopa de Calabaza (pumpkin soup)
Torticas de Mor'on - Cuban sugar cookies
White Bean Stew
Yucca with garlic sauce
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Oxford's "American Food and Drink" reference book states that fusion cooking is "the combining of ingredients, flavors and culinary techniques from two or more cultures to create new dishes" with unique flavor profiles. These newly created recipes created by fusion cooking don’t usually qualify as authentic examples of any particular cuisine or regional cooking style. However, the most exciting element of fusion cooking is the endless possibilities of newly created mixed-cuisine “fusion” dishes that are potentially attainable.

Fusion cuisine became wildly popular on most continents between the 1960s to 1970s, but it gained in popularity in the 1980s when celebrity chefs began to emerge with their own unique fusion cooking styles and began "normalizing" mixed-culture cuisine. However, the concept of "fusion" cooking has actually been around for centuries. When trade became more common as world explorers and navigators set forth to all corners of the world in the great expeditions of the 1700s and beyond, it was natural for home cooks to experiment with the exciting collection of new spices, new cooking equipment, new food items, and newly shared knowledge that were brought back from recently discovered parts of the world. Such opportunities opened up brand new and innovative cooking options that made cooking inspiring and exciting for the average home cook. These newly shared cooking concepts spread across the continents, and over time they were perfected with each new generation that added even more modern or contemporary touches to favorite family recipes.

Fusion cooking offers opportunities to overlap different cooking styles and cultural trends, as well as to experiment with unique ingredient combinations that result in the creation of completely new flavor profiles. Florida chef Norman Van Allen is credited with creating the term "fusion cuisine", borrowing from jazz vernacular in which traditional jazz is blended with other musical styles such as rock (or other musical elements) that creates a new musical form that isn't all jazz or all rock, but a bit of both. The term "fusion" originates in the U.S., but it's well understood in other regions of the world to describe a cooking style that borrows elements from multiple cuisines. It's often described in various ways, such as cooking shows titled "East Meets West", and chefs who playfully describe their recipes as a "mix and match" dish". Some have even described some of their more creative fusion recipes as a hodge-podge or mish-mash dish.

Foods based on one culture, but prepared using ingredients and flavors that are inherent or more common to another culture, are also considered forms of fusion cuisine. For instance, pizza made with cheddar and pepper jack cheese, salsa, refried beans or other common taco ingredients is often marketed as "Taco Pizza", which is a fusion of Italian and Mexican cuisines. However, any given recipe for “Taco Pizza” might not qualify as an authentic Mexican dish, nor would it qualify as an authentic Italian dish. Similar approaches have been used for fusion-sushi, such as rolling maki with different types of rice and ingredients such as curry and basmati rice, cheese and salsa with Spanish rice, or spiced ground lamb and capers rolled with Greek-style rice and grape leaves, which resembles inside-out dolmades. The end results is a mixed-cuisine sushi recipe that’s not an authentic Japanese recipe, nor is it a traditional Mediterranean dish.

While fusion recipes may stray from the regions' authentic cuisines, it often retains many of the unique cooking concepts and ingredients that are unique to one or more of the shared regions. In other words, while a fusion recipe is, by definition, no longer "authentic" to any given world cuisine, some fusion recipes are so well received that it becomes a modern or contemporary addition to one (or both) of the regions' cuisines from which it originated. One example is spaghetti, which is largely thought to be a traditional Italian dish. However, spaghetti wouldn't have been created had it not been for Asians who brought their version of thin noodles to Italy (thought to be Sicily or Venice) and gave Italians the inspiration to create their own version of thin pasta that's now well entrenched as a classic dish in Italian Cuisine.

There are several types of fusion style cooking. In fact, there are many restaurants throughout the world that specialize in different types of fusion-style cooking. Many celebrity chefs started some of the more popular "fusion" restaurants which quickly attracted a devoted clientele based on the appeal of the blended cuisines, the uniqueness of the unusual ingredient combinations that created inspiring dishes that appealed to a variety of its diners' palates. Many different types of fusion style cooking are featured by the chefs who made these well-known restaurants so popular.

Some of the more well-known forms of fusion-style cooking are:

California Cuisine - a fusion of Italian, French, Mexican and eastern Asian cuisines that incorporates the concept of the idea of the European delicatessen, which resulted in a collection of unique dishes that represent these cultures while using non-traditional ingredients (such as the California Pizza that originated in Berkeley in the 1980s).

Eurasian Cuisine - Eurasian cuisine primarily incorporates cultural influences of mixed European and Asian origin, and is popular primarily in Singapore and Malaysia. Within this cuisine, ingredients in European dishes are replaced or complemented with Asian ingredients. Or vice versa, in that ingredients in traditional Asian dishes are replaced with European ingredients.

New Mexican Cuisine - it's an extension of the broader U.S. Southwestern cuisine. However, it incorporates more Spanish, Mediterranean, Pueblo Native American, and Cowboy Chuckwagon influences. And it's not the same as the "Americanized" version of Mexican food and traditional Tex-Mex cuisine that's more commonly found in Texas and Arizona. Some might find it interesting to note that New Mexico is the only state in the union that has an official "state question", which is "Red or green?" which refers to whether one prefers red chile sauce or green sauce as their preferred table condiment (much as some families always have salt and pepper or a bottle of ketchup that never leaves their table). The cuisine is most well-known for its use of various New Mexico red chile peppers and green chile peppers. The most common varieties being Hatch chile, New Mexico chile, Pueblo chile, and Rio Grande chile.

Nouvelle Cuisine - (translates to "new cuisine") - While it's a French style of cooking, it differs from the more classic cuisine of France or the older, more established French haute cuisine. Rather, Nouvelle Cuisine incorporates a cooking style that consists of lighter, more delicate dishes with an emphasis on presentation and on natural flavors. By contrast to French cuisine classique which was well known for extravagance, the emphasis in Nouvelle Cuisine is on minimalism. Therefore, heavy sauces, strong marinades, and lengthy cooking times are far less common in Nouvelle Cuisine.

Pacific Rim Cuisine - a unique cuisine that incorporates a variety of different cooking styles and ingredients that are typically used in the traditional cuisines of the nations that border the Pacific Ocean.

Yoshoku cuisine - popular in Japan, it's a style of cooking with significant western influences and consists primarily of "Japanized" versions of popular European recipes.

There are some examples of modern fusion cuisines that have become their own regional cuisine. For example, Modern Australian Cuisine is a unique cooking style that derives from British, Anglo-Celtic, Asian, and Mediterranean immigrants who settled in Australia and introduced region-specific cooking concepts and ingredients from their homeland, which produced a unique cuisine that's indigenous to Australia. In addition, there is also Tex-Mex Cuisine, which is a cooking style that incorporates influences from both authentic Mexican cuisine and traditional U.S. Southwestern cuisine. While it has similarities to both cuisines that it incorporates, the mixed-cuisine differs slightly from both authentic Mexican and authentic Southwestern cuisines.

Both (Australian and Tex-Mex) blended cooking styles have generally become accepted in their respective regions as a specific world cuisine. Therefore, Australian recipes and Tex-Mex recipes will not be approved for the Fusion round of the Tour , because Australia and Tex-Mex are regions that we frequently feature in the game. So these types of recipes would be better saved for the next visit to those two regions.

Examples of Some Fusion Recipes (sorted alphabetically)
Please keep in mind, this is only a guideline – some recipes listed below might not qualify if they are more “true” (in ingredients, preparation, and cooking style) to an original cuisine. And other recipes that aren’t included in this list very well might qualify for the Fusion round of the Tour.

It doesn’t mean that all ingredients in a recipe must be tied to a specific regional cuisine, because many recipes include a fair amount of ingredients that are common nearly everywhere in the world. But recipes submitted for the Fusion round of the Tour should include at least an ingredient or two that are common to or are indigenous to a specific world cuisine(s) which offers a new and more global flavor profile to an otherwise “plain” or basic recipe.

if a recipe has been approved for a specific regional cuisine in the past, then it's not a good fit for the Fusion cuisine round

May 21, 2019 #2 2019-05-22T02:32

Buon appetito!

Italian cuisine is generally characterized by its simplicity, with many dishes having only two to four main ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

It is also known for its regional diversity, especially between the north and the south of the Italian peninsula. Ingredients and dishes vary by region and offer an abundance of variety and taste. It is one of the most popular and copied cuisines in the world and has influenced several cuisines, chiefly that of the United States. Much of Italian-American cuisine is based on that found in Campania and Sicily, heavily Americanized to reflect ingredients and conditions found in the United States.

The lists below show some of the most popular and/or most common ingredients in each category.

Beverages
Apéritifs and digestifs are alcoholic drinks that are normally served with meals. An aperitif is served before a meal to stimulate the appetite and digestifs are served at the end of a meal to aid digestion.

Amaretto
Aperol
Beer
Bellini
Campari
Chianti
Coffee
Disaronno
Frangelico
Galliano
Grappa
Limoncello
Prosecco
Sambuca
Strega
Vermouth
Wine

Breads
Rarely is there an Italian meal that does not include bread. There are over 350 bread types in Italy.

Ciabatta
Focaccia
Coppia Ferrarese (Italian sourdough bread)
Grissini
Pane di Segale - Italian rye bread
Pane Toscano
Pannetone
Pizza Bianca

Cheese
Italy is one of the most productive cheese regions in the world, with over 2500 varieties.

Asiago
Bel paese
Fontina
Gorgonzola
Mascarpone
Mozzarella
Parmigiano-Reggiano
Pecorino
Provolone
Ricotta
Taleggio

Fruit
Apples
Apricots
Avocados
Bananas
Berries (blueberries, strawberries)
Cherries
Cucumbers
Figs
Grapes
Kiwi
Lemons
Limes
Mandarins
Melons (cantaloupe, watermelon)
Nectarines
Oranges
Peaches
Pears
Persimmons
Pineapple
Plums
Prickly Pears
Tangerines
Tomatoes

Fish and Seafood
Albacore tuna
Anchovies
Calamari
Clams
Cod
Mackerel
Mussels
Octopus
Oysters
Shrimp
Smoked salmon
Tuna

Vegetables and Starches
Northern Italy is known for both growing (the most in Europe) and consuming large quantities of rice. In Southern Italy wheat and legumes are the staples.

Artichokes
Asparagus
Broccoli
Cabbage
Carrots
Cauliflower
Corn
Eggplant
Fennel
Garlic
Kale
Lettuce
Mushrooms
Olives
Onions
Pasta (there are more than 300 types of pasta)
Peas
Peppers
Potatoes
Pumpkin
Rice (arborio)
Spinach
Sugar beets
Zucchini

Beans/Legumes
Borlotti
Cannellini
Fava beans
Lentils

Meats and Poultry
Veal is a favorite meat in Italy and it appears in numerous recipes from every region.

Rome is famous for its lamb and Tuscany for its superb beef cattle. And, of course, pigs are known for producing Italy's renowned hams, sausage, and other cured meats.

Beef
Capicola (coppa)
Cured meats (Salami, Salame, or Salumi salame salumi salami cacciatore prosciutto prosciutto cotto, finocchiona, capocollo, soppressata, culatello, mortadella. Nonno produced wonderful cacciatore, capocollo, salt pork, and soppressata.)
Lamb
Pepperoni
Pork (ham, prosciutto)
Poultry
Veal

Spices, seasonings, and other
Almonds
Basil
Bay
Capers
Garlic
Hot Pepper (Peperoncini)
Olive oil
Oregano
Parsley
Rosemary
Sage
Thyme

Popular Dishes

Antipasti (appetizers)
Bagna cauda
Breadsticks
Bruschetta
Crostini
Insalata caprese
Olives
Prosciutto e melone - prosciutto and melon
Salame

Entrees
These are regional and can vary greatly from the north to the south.

Bruschetta chicken
Lasagna
Lemon chicken soup with orzo
Osso buco
Pizza
Salted cod with tomatoes, capers, and olives
Saltimbocca
Spaghetti and meatballs

Salads
Caprese
Insalata
Panzanella

Sides
Pasta
Orzo
Risotto

Desserts
Amaretti cookies
Biscotti
Canolli
Ciambella
Crostata (pies)
Gelato
Granita
Panna Cotta
Semifreddo
Spumoni
Tiramisu
Zabaglione


ADDITIONAL NOTES ON ITALIAN CUISINE
These are general guidelines. Each recipe submitted will be reviewed and evaluated on it's own as a whole.

We are looking for authentic and traditional Italian recipes.

That being said…….so much of the food that we consider Italian in the US. well. isn't. It's Italian-American. And, for the most part, that's an entirely different cuisine - so different, in fact, that few Italians would recognize many of the dishes if served to them.

Italian-American dishes often use convenience products (marinara sauces, alfredo sauces, seasoning mixes, etc) that Italians rarely - if ever do. Here are a few Italian-American dishes that are not authentic Italian - but are actually American creations.

Garlic bread
Spaghetti and Meatballs
Fettuccini Alfredo
Chicken over pasta
Lobster fra' diavolo
Chicken or veal parmesan
Penne alla vodka
Cheesecake
Pepperoni

If you've read this entire section to this point, please let us know. The first person to send a Fun Mail to lazyme and say Buon Appetito will earn 10 points for their team.

Italian-American dishes will be accepted this year. You're welcome. lol.

Korean cuisine has evolved over time due to cultural and political changes and Korean Royal Court influence. Since Korea lies within a peninsula, fish and seafood tend to play a more important role in the coastal regions, and beef and pork are more common in the inland regions. But the majority of the cuisine for all of Korea is largely based on grains, vegetables and meat, though primary foods can vary somewhat between South Korea and North Korea.

Rice is a staple served at most meals in South Korea, and potatoes are a staple dish served at most meals in North Korea (primarily because rice and corn have long been considered staple dishes for wealthy or prominent families). Another difference is that the South Koreans eat a lot of chicken which can be prepared in a wide variety of ways. On the other hand, North Koreans don’t eat as much chicken, and it’s far more likely to be a whole chicken that’s boiled. It’s not to say that North Koreans never eat rice or corn, and that South Koreans never eat potatoes. To the contrary, but not to the degree that might be the case in the neighboring region.

Listed below are lists of the most common dishes and most common ingredients used in Korean cuisine. Please see the Welcome to Korea thread for more complete information on such topics as dining etiquette, mealtime customs, banchan (side dishes), and Korea’s “national dish” – Kimchi.

Common Korean Dishes

Bindae-Tteok – mung bean pancake
Boribap – rice with barley
Dongchimi – prepared as a kimchi (condiment) or banchan (side dish), made with Korean radish, napa cabbage, scallions, pickled green chili, ginger and Korean pear that are fermented in a salty brine
Hangover Stew – beef broth with cabbage, bean sprouts, radish, and congealed ox blood
Japchae – a banchan (side dish) made with sweet potato noodles with beef and vegetables (can be served warm or cold)
Jeotgal – a category of fermented seafood dishes that include shrimp, oysters, clams, fish and roe for the main ingredient (hundreds of various recipes exist for jeotgal)
Kalbi – Korean ribs (short ribs, beef ribs, pork ribs) and similar to Pulgoki
Kimchi - pickled vegetables (usually cabbage) that's used as a condiment or relish to flavor rice, soups, etc
Kongbap – white or brown rice with one or more types of beans
Mung bean pancakes (bindaetteok)
Patbap – short grain white rice with red adzuki beans (sometimes referred to as “birthday rice” because it’s commonly served as birthdays, holidays and other special occasions)
Pulgoki – Korean barbecue
Rice cakes - called Tteok (there are more than 200 varieties)
Samgyetang (a Korean soup made of gingseng-stuffed chicken, garlic, sweet rice
tangpyeongchae – mung bean jelly salad with shredded beef, pork, or abalone

Korean noodles ( guksu ) :
Dangmyeon – cellophane noodles (which are made from potato starch)
Memil guksu – buckwheat noodles (similar to Japanese soba noodles)
Olchaengi guksi – dried corn flour noodles (common in the mountains of Gangwon Province)
Gamja guksu – noodles made of potato starch, rice flour and glutinous rice flour
Gamjanongma guksu – chewy type of noodles made from potato starch (common in Hwanghae Province)
Milguksu – wheat flour noodles
Dotori guksu – noodles made from acorn flour
Chilk guksu – noodles made buckwheat and starch from kudsu root
Ssuk guksu – noodles made wheat flour and leaves of the Korean wormwood
Hobak guksu – noodles made from pumpkin and wheat flour
Kkolttu guksu – noodles made from buckwheat flour and wheat flour
Cheonsachae – semi-transparent noodles, made from the jelly-like extract from kelp

Most common Korean noodle dishes served Warm :
Janchi guksu – wheat flour noodles in a light anchovy and beef (or kelp) broth and served with a spicy sauce
Kalguksu – wheat flour noodles served with a seafood broth
Gomjuksu – wheat flour noodles in a beef-based broth
Jjamppong – wheat flour noodles with vegetables and seafood in a spicy broth

Most common Korean noodle dishes served Cold :
Bibim guksu – wheat flour noodles in a spicy sauce
Makguksu – buckwheat noodles served as a soup (most common in Gangwon-do province)
Naengmyeon – buckwheat noodles seasoned with a spicy gochujang sauce (several versions exist)
Jjolmyeon – thicker noodles served with spicy, tangy sauce (popular in Incheon)
Milmyeon – sweet potato noodles with vegetables served in a beef broth (unique to the city of Busan)
Kongguksu – wheat flour noodles served in a broth made from ground soy beans
Jatguksu – wheat or buckwheat noodles in a savory pine nut-based broth
Dongchimi guksu – wheat or buckwheat noodles seasoned with dongchimi (a Kimchi)

Korean Desserts – Tteok is the general term that refers to a wide variety of sweet rice cakes that are usually prepared as a dessert or for a quick snack. Hangwa is the general term for assorted types of confectionery that are traditionally eaten during holidays, special occasions and festivals. Hangwa are classified as yumilgwa (fried sweets), suksilgwa (cooked sweets), jeonggwa (crispy chewy sweets), gwapyeon (jelly-liked sweets), dasik (bite-sized cookie-like tea treats) and yeot (syrup-like sweets that are steamed and can be a syrup or solid form).

Common Korean Sweet Dishes
Bbopki (Honeycomb Toffee) – a brown sugar toffee with a light, sponge-like texture
Gangjeong ('puffed rice') - made with rice flour and deep-fried until puffy and coated in honey and rolled in nuts, seeds, coconut, etc.
Gyungdan – rice cake balls
Hodo Gwaja – walnut cookies or small walnut bite-size cakes
Hotteok - a pancake filled with fruit, nuts or seeds (a typical 'street food' sold by street-cart vendors)
Kkul-tarae - a sweetened honey pastry with a sweet nut filling
Makgeolli Sool Bbang - steamed cake made with Korean rice wine
Songpyeon – half-moon shaped rice cakes
Steamed Pears
Yaksik (or Yakbap) – sweet rice dessert, sort of like a thick rice pudding
Yakwa – honey pastry
Yaksik – steamed glutinous rice with an assortment of nuts and dried fruits


Common Korean Ingredients

Meats/poultry/Fish & Seafood
Beef – roasted, grilled (gul), broiled for soups and stews, or dried into jerky (yukpo)
Chicken
Pork
Fish –anchovies, carp croaker, flatfish, hairtail, loach, Pacific herring, sea bass, sea bream, yellow corvina (usually dried), red snapper, codfish, Pollack, carp (in some regions), abalone, mackerel,
Seafood /shellfish – blue crab, shrimp, short-necked clams, cuttlefish, eel, octopus, oysters, squid, roe, several mollusk varieties, mussels
Sundae – a type of Korean blood sausage (beef or pork) stuffed with various ingredients

Fruits
Fruits are most often used as a natural sweetener and to make marinades.
Acacia - a small pod containing a black seed that’s used as a fruit in Korean cuisine
Apple
Blueberry
Cantaloupe
Cherry
Durian – most varieties are sweet, but some are banned in public areas due its foul odor (described as rancid onions)
Gardenia fruit
Grapes (Kyoho variety in particular)
Green plums – called maesil plums
Jujube - Korean dates
Kiwifruit
Korean Pears (Asian Pear) – a hybrid that’s between an apple and a pear
Korean Black Raspberry – red and sweet when young, turns sour and purple when ripe
Korean Yellow Musk Melons
Mango
Orange – Clementine, Mandarin, and Jeju tangerine
Peach
Persimmons
Pine fruit
Pomegranate
Quince
Strawberry
Yuja (or Yuzu) – citrus fruit, taste is between a lime, lemon, grapefruit and orange

Vegetables
Avocado
Bean sprout
Cabbage – Chinese Cabbage
Carrot
Cherry tomato
Chili pepper (particularly red chili peppers and green chili peppers)
Chrysanthemum greens
Corn
Cucumber
Daikon (it can be used as a substitute for Korean radish)
Eggplant
Green bell pepper
Green chili pepper (the small sweet Shishito pepper is popular in Korea)
Green onion (or scallions / spring onions / Welsh onion)
Napa cabbage
Korean bellflower root (doraji)
Korean radish (mu)
Onion
Potato
Soy bean sprout
Sweet potato
Spinach
Taro
Turnip
Zucchini
Watercress
Wild greens (collectively, they’re known as chwinamul) – such as bracken fern shoots

Noodles - different types
Acorn flour noodles (Dotori guksu)
Black bean noodles
Buckwheat noodles (Memil guksu) – similar to Japanese soba noodles
Cellophane noodles (Dangmyeon) – made from starch from mung bean or sweet potato starch
Chilk guksu – noodles made with a blend of Kudzu (pea type plant) and buckwheat
Corn flour noodles (Olchaengi guksu) – more common in mountainous regions
Gamja guksu – made from a blend of potato starch, rice flour and glutinous rice flour
Hobak guksu – made from pumpkin and wheat flour
Kelp noodles (half-transparent noodles) – rather bland with a chewy texture, popular for salads
Potato starch noodles (Gamjanongma guksu) – a more chewy texture than other noodles
Ramen noodles
Ramyeon – Korean instant noodles similar to ramen
Rice noodles
Shirataki noodles
Ssuk kalguksu – noodles made from sunflower seeds and wheat flour
Wheat flour noodles – several kinds such as milguksu, somen, somyeon, samen noodles

Grains and Legumes
Azuki beans (also spelled adzuki beans) – red mung beans
Barley
Buckwheat
Lima bean
Millet
Mung bean (nokdu)
Mung bean sprout (sukju namul)
Pea
Red bean
Rice - sticky short-grain white rice (“sushi rice”) is most common, but brown rice is used
Sorghum
Soybean
Soybean sprout
Wheat

Beverages - Non-Alcoholic
(Coffee is enjoyed by some Koreans, but tea is far more common than coffee in most Korean homes (as well as when dining out) because the beans and brewing machines are quite expensive. So most Koreans tend to get their coffee from coffee shops in town, and even then it's primarily the younger generation who partakes in coffee, espresso, cappuccino and latte drinks.)
Tea - green tea, black tea, herbal tea, and assorted specialty plant-based “teas”
Hwachae - fruit punch
Sikhye - a sweet rice drink
Sujeonggwa - persimmon punch
Tang - boiled water
Jang – a sour fermented grain juice
Suksu – made from various herbs
Galsu – a beverage made from fruit extract
Honeyed water
Juices – made from various vegetables or fruits
Soy milk

Beverages - Alcoholic
NOTE: There are more than 100 different liquors that are consumed in Korea, so only the most common are covered here.
Soju - the most common liquor in Korea, it’s produced from grain and a specific rice, but varieties made from sweet potatoes and barley are growing in popularity.
Beer – lagers brewed from rice are the most common (though they’re different than barley-based U.S. lagers)
Rice wine (several varieties used for drinking as well as in cooking)
Fruit wine
Sweet rice drink
Yakju – a liquor fermented from rice
Taku – a thick liquor made from various grains
Herbal wines - Acacia, maesil plum, Chinese quince, cherry, pine fruits, and pomegranate are the most popular
Maujuang wine – a wine made with Korean grapes and blended with French or American wines
Ginseng wine

Herbs / Spices / Seasoning Oils
Black pepper
Chili Paste
Chili powder – several kinds, but basic chili powder can be used in most recipes
Cinnamon
Dashi – shaved form or ground (similar to bouillon) used to flavor broths and stocks
Garlic
Ginger
Gochugaru – Korean chili powder ranges from mildly hot to very hot and texture varies from finely ground like chili powder to flaked like red pepper flakes
Honey
Hot Pepper Paste
Lotus root
Lotus seeds – seeds are also often used as a medicinal herb
Medicinal herbs – Korean ginseng, reishi, wolfberry, angelica sinensis
Mustard
Peppercorns
Perilla leaf – an herb in the mint family (resembles nettles though its leaves are rounder)
Perilla oil
Red pepper flakes (and finely ground red pepper)
Salt
Sesame Oil
Sesame Salt
Sesame Seeds – white and black, toasted or plain
Sichuan Pepper
Sugar - white granulated sugar, brown sugar, yellow sugar
White Pepper (primarily used for fish recipes)

Condiments, Sauces and Fermented Pastes
Bean paste – Korean Black Bean Paste is perhaps the most common
Black vinegar
Bonji™ – a brand of bottled sauce that can be a condiment, marinade or seasoning
Cheonggukjang – a fermented soybean paste used for flavoring sauces and soups
Corn syrup
Doenjang – fermented bean paste made from dried soy beans (used to make soy sauce)
Fish sauce
Ganjang – a type of soy sauce made from the fermented paste of soybeans
Gochujang – a spicy paste made from red chili peppers, rice, soybeans and salt
Hozon™ – brand of fermented paste used as a condiment, marinade or seasoning
Maju – fermented soybeans (used primarily in making condiments such as Doenjang)
Malt Syrup - similar to corn syrup or rice syrup, used to sweeten specific recipes
Rice syrup – similar to corn syrup, used for cooking and backing
Rice vinegar
Rice wine (for cooking)
Soybean Paste
Soy Sauce
Sesame oil
Ssamjang – a thick spicy paste used with food wrapped in leaves

Misc.
Bamboo shoots
Dairy – milk, cheese, sour cream, yogurt are rare (many Koreans are lactose intolerant)
Eggs – chicken eggs and quail eggs
Kelp (called dashima)
Seaweed
Tofu
Mushrooms – common white button, enoki, king oyster, oyster, pine mushrooms, rock ear, shiitake, stone mushrooms, snow puff, wood ear
Nuts – chestnut, walnut, gingko, pine nut

Moroccan cuisine is a mix of Arabic, Mediterranean, Andalusian and Berber cuisines that also has some European influences. The most famous dish of Morocco is couscous. Another popular dish is tagine or tajine, a hearty, savory stew usually made with beef and vegetables.

Moroccan cuisine is rich in spices and they are used extensively to flavor the food.

The lists below show some of the most popular and/or most common ingredients in each category.

Fruit
Dried fruit (apricots, prunes, figs, raisins, dates)
Lemons
Melons
Oranges
Tangerines
Pomegranate
Persimmons
Grapes

Fish and Seafood
Anchovy
Conger eel
European pilchard
Lobster
Mackerel (including horse mackerel)
Mollusks
Red snapper
Sardine
Sardinella
Shrimp
Skate
Sole
Spider crab
Swordfish
Tarbot
Tuna

Vegetables and Starches
Artichoke
Barley
Beets
Carrots
Couscous
Cucumber
Eggplant
Flour
Garlic
Green Beans
Olives
Onions
Peppers (sweet and hot)
Potatoes
Pumpkin
Tomatoes
Semolina
Slaouia (gourd)
Squash
String Beans
Wheat
Zucchini

Beans
Black-eyed peas
Chickpeas
Fava beans
Lentils
White beans

Meats and Poultry
Pork is not consumed by Muslims in accordance with Islamic laws.
Beef
Lamb
Merguez
Poultry (chicken and turkey)
Veal

Dairy
Eggs
Yogurt

Spices, seasonings, and other
Almonds
Aniseed
Bay
Cilantro
Cinnamon
Clove
Cumin
Eggs
Fenugreek
Garlic
Ground ginger
Harissa
Honey
Hot red peppers
Oils (olive, vegetable, argan)
Olives (green and red)
Fragrant waters (orange, rosewater)
Oregano
Parsley
Pepper (black and white)
Pistachios
Preserved lemons
Ras el Hanout (spice blend)
Rosemary
Saffron
Sage
Sesame seeds
Smen (a preserved butter)
Snails
Sugar
Sweet paprika
Spearmint
Thyme
Turmeric
Warqa (very thin pastry dough similar to phyllo dough)

Appetizers
Moroccan Cigars (ground beef wrapped in dough)
Zaalouk (smoked aubergine dip, seasoned with garlic, paprika, cumin and a little chilli powder)

Beverages
'Asseer Rumman (Pomegranate/Orange Blossom Water)
'Asseer Limun (Orange juice)
Beet juice (Beets/Orange Blossom Water)
Grape juice (white grapes)
Mint tea

Breads
Baghira (spongy crumpet)
Harcha (a buttery bread)
Kaab el Ghazal (gazelle horns, are crescent-shaped pastries that have almond paste scented with orange flower water and cinnamon)
Khobz (crusty bread typically baked in communal wood-fired ovens)
Rghaif (flaky flat bread)

Breakfast
Khlea (or khli or Kleehe - preserved dried meat)
Shakshouka (or Chakchouka) (a dish of tomatoes, onions, pepper, spices, and eggs)

Condiments and Sauces
Charmoula (A marinade to flavor fish or seafood, but it can be used on other meats or vegetables. Chermoula is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron)
Pickled lemons and preserved lemons
Marinated Olives (Olives marinated in olive oil, paprika, lemon, salt, pepper, harissa, cumin and other spices and herbs)
Tahini Paste/Sauce
Moroccan Mint Sauce
Harissa Sauce
Lemon Yogurt Sauce

Desserts
Baklava (A rich, sweet pastry featured in many cuisines of the former Ottoman, Arab, and Iranian countries. It is a pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey)
Briwat or Briouats (deep fried filo pastry in the shape of a triangle and filled with almonds)
Fekkas or Feqqas (Moroccan Biscotti)
Ghoriba or Ghriyyaba (Biscuits flavored with aniseed and sesame seeds, or almonds and raisins)
Kaab el ghzal (Almond Paste/Sugar)
Limun bel-Qerfa o khayezzou mahekouk(carrotte) (oranges/cinnamon)
Ma'amoul (Small shortbread pastries filled with dates, pistachios or walnuts (or occasionally almonds, figs, or other fillings).
Rozz bel Hleeb (Rice pudding) (Milk/Rice/Orange Blossom Water)
Chebakia or Shebakia (Fried dough "rose" dipped in honey and sesame seeds)
Seffa (Sweet couscous made with cinnamon, sugar, and sometimes studded with prunes, raisins and almonds)
Sellou (Roasted flour mixed with butter or olive oil, sugar or honey, cinnamon, almonds (or sometimes peanuts), and other ingredients)
Sfenj (A doughnut sprinkled with sugar or soaked in honey)

Main Dishes
Baghrir (yeasted semolina pancake)
Bastilla (or Pastilla - savory pie made with chicken or pigeon)
Briouat (triangular or cylinder-shaped savory or sweet pastry covered with warqa (a paper-thin Moroccan dough)
Brochettes (meat skewers made with lamb, liver, lamb sausage, chicken, or fish)
Chicken with Preserved Lemons and Olives
Couscous (semolina, meat, and vegetables. Traditionally Couscous with seven vegetables is the most famous)
Crumbed Calves Liver
Ferakh Maamer (spring chicken stuffed with sweetened couscous and enhanced with raisins, orange-flower water, almonds, and sugar)
Fish chermoula (a combination of herbs and spices used as a marinade before grilling over coals, and as a dipping sauce)
Kefta magawara (Kefta tajine served with tomato, eggs)
Kefta Meatballs (made with ground lamb or beef)
Kwah (kabob)
Lamb or Beef with Prunes
Mechoui (whole roasted lamb)
Mrouzia (sweet dish of lamb with raisins, almonds and honey)
Mqualli (chicken and citron)
Pizza (fairly light on the cheese and can come with a variety of toppings such as aubergine, courgette, olives, onion, tomato, bell pepper, chicken, and minced meat)
Rfisa (shredded pieces of pancake and chicken (djej beldi))
Sardines (baked, grilled, or stuffed)
Steamed Sheep Head
Stuffed Camel Spleen
Tagine (the sky's the limit on variations)
Tanjia (Red meat with preserved lemons (a typical dish of Marrakech)
Zaalouk (eggplant and tomatoes)

Salads
Bakoula (cooked greens such as mallow leaves, or spinach, and parsley, cilantro, lemon, olives)
Carrot and Orange Salad
Lhzina (oranges/paprika/black olives)
Moroccan salad

Side Dishes
Eggplant Fritters
Makouda (deep-fried potato patty or balls)

Soups/Stews
Berkoukech (simple and earthy soup with giant couscous grains similar to pearl pasta, and also contains vegetables, pulses and meat)
Bissara (or B'ssara - lentil soup)
Harira (tomato based soup with lentils and chickpeas)
Lentil soup
R'fissa (stew made from lentils, chicken, fenugreek seeds, and mixed spices)
Snail Soup

ADDITIONAL NOTES ON MOROCCAN CUISINE
These are general guidelines. Each recipe submitted will be reviewed and evaluated on it's own as a whole.

We are looking for authentic and traditional Moroccan recipes.

Morocco's population is 98% Muslim. According to Islamic law, the consumption of pork and alcohol is prohibited.

Recipes containing alcohol or pork will not be approved.


Moroccan Couscous Salad – Health Benefits

Of course, taste alone doesn’t make a dish (though it really helps). Remember how you were always told you’ve got to eat five fruit or veg a day? Sounds like a lot really doesn’t it?

Well, turns out that was an underestimation.

If you’re serious about getting the most nutrition into your body, we’re looking at more like ten portions of fruit or veg per day, according to new research from Harvard and the Imperial College, London.

While that might seem difficult, it’s probably not a bad quota to aim for. And bell pepper, zucchini, pomegranate, fig, orange and raisins aren’t a bad place to start (all included in this couscous salad).

And what exactly is a ‘portion’ of fruit or veg? This handy list from the British National Health Service shows exactly what a portion of fruit or veg is. You might be surprised.These amounts of fruit and veg are being proven to help lower the risk of many chronic illnesses, heart disease, strokes and cardiovascular disease – among others.

The good news is that by even eating just a couple of portions a day, you’re already lowering those risks. So starting small is better than not starting at all.

Fiber is another area a huge amount of us are failing to meet the recommended levels.

Fiber is great for the digestive system, and also helps against heart disease, type two diabetes and high blood pressure.

The good news is that many fruits and veggies are great sources of fiber – as is couscous. Which means this Moroccan couscous salad really does the job.

So if you’re after a meal that’s high in fiber and also packs a huge fruit and veggie punch – then look no further. Oh, and did I mention it tastes great?


38 Essential, Easy Chicken Recipes for Every Night of the Week

Chicken is a staple in most home kitchens, and with good reason: Kids love chicken (and tasty chicken recipes) almost as much as adults, and the versatile, lean meat can be used in a huge range of recipes that are also actually pretty easy. There are plenty of chicken dinner ideas out there, but chicken recipes can be used at any meal, whether you&rsquore craving a chicken salad recipe or something heartier like a chicken parmesan recipe.

You may be used to the fancy, elevated chicken dishes you order at restaurants, but don&rsquot let that scare you away from these easy chicken recipes. You don&rsquot have to know how to bread chicken for most of them, and our clear, step-by-step, tested recipes will guide you through the whole cooking process&mdashyou don&rsquot even need to know the chicken stock vs broth difference, because these chicken recipes make it clear which you need. (And it&rsquos not the end of the world if you swap them, honestly.)

Here, you&rsquoll see chicken recipes for almost any kind of chicken dish, whether you&rsquore craving a classic like roast chicken, something indulgent like chicken wings, or something inventive like a chicken pizza. Click through for our best easy chicken recipes, and bid farewell to stressing over what to make for dinner forever.


Thursday, July 17, 2014

Huge Vegan Recipes List

Sorry, this one's not about grunge.

Here are the recipes I've collected. This will be continuing. I've separated them by specific food but you can also hold down the ctrl and f buttons to search for keywords. You can also google the food you're looking for with "vegan" in front of it to find more if you're curious, or skip the word vegan and just search in The Great Vegan Search Engine. Pretty much anything you can think of is here, though I'm sure there are things I'm missing or haven't even heard of, so suggestions are welcome.

keep potatoes whole, oil and salt and put in foil

bake the potatoes for an hour on 400 degrees

remove and turn oven to 450 degrees

scoop out inside (cool down a few minutes). be careful, don't be rough

brush with oil (I used coconut)

return to oven for about 10 minutes

remove and fill with everything! and anything you have

return to oven for 10 minutes

mix all dry ingredients together & set aside

mix together with your food mixer

cut & slice 3 fresh peaches and arrange in the bottom of the dish

spread the batter you have set aside on top of peaches and bake for 30 minutes in a 350' oven

it may take another 10 minutes

juts do the tooth pick test to see if its done. Remove from oven and let cool. Then cut, serve and enjoy!"


Watch the video: Μπιφτέκια αφράτα με λεμονάτες πατάτες στο φούρνο της Αργυρώς. Αργυρώ Μπαρμπαρίγου (December 2021).