Afghan lamb pilaf recipe

• Cuisine: Afghan
• Prep Time: 25 min(s)
• Cook Time: 2 hr(s) 30 min(s)
• Serves 6

Sella basmati rice is simply basmati rice that has been processed differently. It is sometimes referred to as par-boiled rice, and it is a lovely golden colour. 

Resting time 10 minutes
Level of difficulty Medium
Season All year round

You will need to start this recipe 4 hours ahead, or overnight if time permits.

Classic summer pudding

Ingredients

• 300g raspberries , plus a few extra to serve
• 225g blackberries , plus a few extra to serve
• 100g redcurrants , plus a few extra to serve
• 400g strawberries , hulled and quartered
• 140g golden caster sugar , plus a bit extra (optional)
• 400g brioche loaf
• clotted cream , to serve (optional)

 Method

Mini pork pies with piccalilli

1. Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking parchment across the middle that's long enough so the ends stick out a centimetre or two - use a dab of butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.
2. Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. Squeeze in the sausage meat, discarding the

Afghan Sweet(Sheer Pira)

Ingredients

440 g (2 cups) white sugar
500 ml (2 cups) water
440 g (4 cups) full-cream milk powder
1 tbsp ground cardamom
1 tbsp rosewater
125 g (1 cup) chopped walnuts
1 tbsp ground pistachios

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Preparation

Saffron-roast tomatoes with labneh

1. Make the labneh the day before you want to serve the dish. Line a sieve with a piece of cheesecloth (or a new J Cloth), put the yogurt into it and set over a bowl in the fridge. The yogurt will drain over the next 24 hours, leaving you with a firmer 'cheese-like' substance. Help it along by giving it a squeeze every few hours. 

Broiled Tilapia With Thai Coconut- Curry Sauce

Ingredients

1 teaspoon dark sesame oil, divided
2 teaspoons minced fresh ginger
2 garlic cloves, minced
1 cup finely chopped red bell pepper
1 cup chopped green onion
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
4 teaspoons low sodium soy sauce
1 tablespoon brown sugar
1/2 teaspoon salt, divided
1 (14 ounce) can light coconut milk (I used regular)
2 tablespoons chopped fresh cilantro

Rainbow rice cake (mujigae ddeok)

Ingredients:
A 2 pound package of frozen rice flour, sugar, salt, water, liquid food coloring (green, pink, and yellow), lemon, mugwort powder (ssukgaru 쑥가루), cocoa powder.
Cooking utensils:
Steamer, sifter, 8 inch (20 cm) ring or springform.
Directions:

1. Thaw out frozen rice flour package and put it into a large bowl.
2. Sift the rice flour.
3. Add 10 cups of water in the bottom of a steamer, and place a wet cloth over the rack.
4. Place the 8 inch cake ring in the center of the rack.
   

Jjajangmyeon (blackbean noodles)

Ingredients for  2-3 servings:

• jjajangmyeon noodles
• ½ pound pork belly, cut into ½ inch cubes (about 1½ cups’ worth)
• 1 cup of Korean radish (or daikon), cut into ½ inch cubes (about 1 cup’s worth)
• 1 cup of zucchini, cut into ½ inch cubes
• 1 cup of potato, peeled and cut into ½ inch cubes
• 1½ cups of onion chunks
• 3 Tablespoons of vegetable oil
• ¼ cup and 1 Tablespoon of black bean paste
• 2 Tablespoons of potato starch powder, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside
• 1 teaspoon of sesame oil
• ½ cup cucumber, cut into thin matchsticks for garnish
• water

Baileys and chocolate cheesecake

Ingredients

• 100g/3½oz butter
• 250g/8¾oz digestive biscuits, crushed
• 600g/1lb 5oz Philadelphia cream cheese
• 25ml/1fl oz Baileys
• 100ml/3½oz icing sugar
• 300ml/10½oz double cream,

Roast crispy pork belly with egg fried rice

Ingredients

For the pork

• 1.5 kg/3lb 5oz boneless pork belly, with rind
• 4 tbsp coarse sea salt
• 2 tbsp ground roasted Sichuan peppercorns
• 2 tsp freshly ground white pepper
• 2 tbsp five-spice powder
• 1 tbsp caster sugar

Tomato Curry with Coconut Rice

Ingredients

For the curry

• 2 tablespoon(s) olive oil (or cold pressed rapeseed oil)
• 2 large onion(s) (peeled and chopped)
• 0.5 teaspoon(s) salt (or 1 teaspoon sea salt flakes)
• 4 clove(s) garlic (peeled and chopped)
• 1 kilogram(s) cherry tomato(es) (halved)
• 2 teaspoon(s) tumeric powder
• 1 teaspoon(s) English mustard powder
• 1 teaspoon(s) chilli powder
• 1 teaspoon(s) garam masala
• 200 gram(s) Frozen peas

Chocolate Fruit Martini

Ingredients

 

•	Refined flour (maida)	3/4 cup
•	Dark cooking chocolate,chopped	1 cup + for garnishing
•	Fresh fruits ,chopped	2 cups
•	Fresh cream	2 cups

Hyderabadi Mutton Curry

Ingredients

•	Mutton,cut into 1 inch pieces on the bone	750 grams
•	Oil	6 tablespoons
•	Black cardamoms	2-3
•	Green cardamoms	5-6

Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce

Ingredients

2 quarts cold water
1/2 cup kosher salt
1/2 cup granulated sugar
1 boneless turkey breast, 4 to 5 pounds
Spanish Spice Rub, recipe follows
Vegetable oil
4 oranges, halved
Sour Orange Sauce, recipe follows
Flat-leaf parsley leaves

Chocolate Gelato Sandwiches

Ingredients

8 ounces milk chocolate, finely chopped
1/2 cup Dutch-process cocoa powder
3/4 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon kosher salt
6 to 8 small brioche rolls, split open
Whipped cream, for serving (optional) 

Koi Fish Tacos

Ingredients

 
1 lime, juiced
1 tablespoon tequila
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper

12 ounces cod or firm white fish, cut in 1-inch pieces
16 (8-inch) corn tortillas
Canola oil
4 ounces tempura flour
8 ounces prepared tempura batter made with cold water
6 ounces panko bread crumbs
1 cup shredded white cabbage
1/2 cup shredded red cabbage
3 tablespoons chopped cilantro leaves
1/4 cup very thinly sliced red onion