Asia
Africa
North America
South America
Australia
Europe

Asia

Malaysian Chicken Satay

Serving Size : 6 to 8

1/2 small onion, chopped
1 capsicum
4 cloves garlic, chopped
1 Tbl spn soya sauce
2 Tbl spn lemon juice
2 Tbl spn peanut or olive oil
1 tspn ground fennel
1/2 tspn salt
1/8 tspn cayenne
1kg (2 LB) de-boned chicken, cut into inch squares - about 1/2 inch thick
Place all the ingredients except chicken, onion and capsicum in a blender and blend into a thin paste. Place chicken and onion into a hot pan and cook until chicken and onion are brown. Add capsicum. Cook for a further 5 minutes then add the blended sauce. Simmer for 10 minutes. Serve with rice.

Africa

Fish & Greens

From: Central Africa
The most traditional Central African cooking method: a boiling pot over a fire. Select a fish that won't fall apart when cooked in a stew. Any kind of greens can be substituted for the spinach in this recipe.

What you need
• one fish, filleted into serving size pieces
• one-third cup palm oil (or peanut oil or any cooking oil)
• three cloves garlic, chopped
• one onion, chopped
• one cup water
• one pound spinach leaves, cleaned (or collards, kale, or similar, cleaned, chopped, and blanched)
• canned tomatoes
• one tablespoon salt
• cayenne pepper, red pepper, or African Hot Sauce (to taste)
What you do
• In deep pan, fry the fish in the oil. Add the garlic and onion. Reduce heat and simmer until onions are clear. Add water. Simmer 15 minutes.
• Add tomatoes and spinach. (If other greens are used they should be blanched ahead of time.) Season to taste. Simmer until all is done. Serve with Baton de Manioc / Chikwangue, Fufu, or Rice.

North America

Tourtiere De Quebec (Quebec Pork Pie)

Serving Size : 6

1 1/4 lb Ground pork
1/2 To 3/4 cup cold water
1/2 cup Onion, finely chopped
1/4 cup Celery, finely chopped
1/2 tbl spn Ground black pepper
1 Bay leaf
1/4 tbl spn Dried rosemary
1/4 tbl spn Grated nutmeg
Pinch cinnamon
Salt
1/4 cup Old-fashioned rolled oats
Pastry for double crust pie
1/2 tbl spn Dried savoury

This is considered Quebec style, using rolled oats instead of potatoes to
thicken the filling shows a Scottish influence.

Serving Size: 6

In a large, heavy frying pan, combine pork with cold water and heat to
boiling point. Add onion, celery, pepper, bay leaf, savoury, rosemary,
nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/2 hours,
adding more water if mixture dries out. Halfway through cooking time,
season with salt to taste. Stir in rolled oats and cook, stirring, for 1
to 2 minutes. Remove bay leaf.

Meanwhile, line a 9-inch pie plate with pastry. When meat mixture is
lukewarm, spoon into pie shell and cover with remaining pastry. Trim
pastry, seal edges and cut steam vents in top crust. Decorate with pastry
cutouts as desired. Bake in preheated 425 deg F oven for 15 minutes, then
reduce heat to 375 deg F and bake another 25 minutes or until crust is
golden.

South America

Matambre

Serving Size : 4

1 lge Flank steak, butterflied
¼ cup Red wine vinegar
1 tbl spn Garlic, finely chopped
½ tspn Thyme, dried
1 bunch Spinach
2 Carrots, peeled, cut in
-quarters lengthwise
2 Eggs, hard-cooked, cut in
-quarters lengthwise
1 Onion, thin sliced and
-separated into rings
2 tbl spn Parsley, finely chopped
½ tspn Red pepper flakes
1 tspn Sea salt
2 tbl spn Vegetable oil
2 cup To 3 cup beef broth

Place the meat in a glass dish. Mix together the vinegar, garlic and
thyme. Pour over the meat and let marinate for 1 or 2 hours at room
temperature.
Preheat the oven to 375 degrees F.
Wash the spinach under cold running water; drain and trim off the stems.
Spread the leaves evenly over the meat. Lay the carrots, in rows, across
the grain of the meat. Place the egg quarters between the rows of carrots.
Scatter the onion rings over the eggs and carrots, then sprinkle the
parsley, red pepper flakes and salt over all. Carefully roll up the meat
with the grain, jellyroll fashion. Secure with toothpicks and lace up with
string. Or tie with string at 1-inch intervals.
Heat the oil in a dutch oven. Add the meat and brown well on all sides.
Add the stock, cover tightly, and bake for 1 hour.
Remove the matambre from the pan to a board and let rest for 10 minutes.
Using a sharp knife, remove the strings and cut the roll into 1/4 inch
slices. Arrange on a heated platter and moisten with a little of the
cooking broth.
To serve cold: In Argentina, the matambre is poached, then removed from
the pot and pressed under weights until the juices drain off. It is
refrigerated until chilled, then served as a hors d'oeuvre, cut into thin
slices.

Australia

Vegetable Casserole

Serving Size : 4-6

Ingredients

• 3 capsicums cut into strips
• 3 eggplants, sliced
• 6 zucchini, sliced
• 3 tomatoes skinned and chopped
• 2/3 cup olive oil
• 2 cloves crushed garlic
• 3 onions, thinly sliced
• 1 cup chicken stock
• salt and pepper to taste

Directions
Toss vegetables with oil, salt and pepper and transfer to a casserole dish. Cover and bake at 180C (350F) for 1 hour.

Europe

Irish Potato Pancakes

Serving Size : 8
Makes 8-12 pancakes

1 cup Mashed potato
2 cup Flour
1 tspn Salt
1 Tbpp baking powder
2 Beaten eggs
1 cup Milk
4 tbl spn Light corn syrup
1 tbl spn Nutmeg

Do not expect these to be like American pancakes, but
they have an excellent flavor.

Mix all ingredients. Beat well. Bake on a greased
griddle until brown on both side.