Delete The Border http://deletetheborder.org Recipes, Cuisine & Culture Without Boundaries Thu, 26 Jan 2012 04:38:15 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Turkey Burgers http://deletetheborder.org/48/turkey-burgers/ http://deletetheborder.org/48/turkey-burgers/#comments Thu, 26 Jan 2012 04:38:15 +0000 Tim http://deletetheborder.org/?p=48 I’m calling this one an Australian recipe because I made it up and I’m Australian, but it could just as easily be American. Turkey is a great meat to use, being leaner than most red meats but tastier than chicken. Sage is a classic pairing and because my son is going through a fussy

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]]> I’m calling this one an Australian recipe because I made it up and I’m Australian, but it could just as easily be American. Turkey is a great meat to use, being leaner than most red meats but tastier than chicken. Sage is a classic pairing and because my son is going through a fussy stage with vegetables I finely grate a carrot into the mix, which adds a pleasant sweetness.

Turkey Burger Recipe

Ingredients

  • 500g / 1lb turkey mince
  • 1 medium carrot, grated fine
  • 1 tsp garlic powder
  • 2 tbsp grated parmesan cheese
  • 4 leaves sage, chopped fine
  • 1 tbsp plain white flour
  • pinch each of salt and pepper

Instructions

  1. Mix all ingredients together in a mixing bowl.
  2. Take a small handful of mixture at a time, roll into a bowl, and flatten into a patty. Use a burger shaper if you have one, but not essential. You will get 10-12 patties at normal burger size.
  3. Fry in an oiled saucepan over medium low heat for 5-7 minutes each side until well browned and cooked through.
  4. Serve in a hamburger bun with your choice of fillings – I like fried onion, cheese, fried egg, salad, sauce and mayo as a basic hamburger.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

]]> http://deletetheborder.org/48/turkey-burgers/feed/ 0 La Ribollita Recipe http://deletetheborder.org/39/la-ribollita-recipe/ http://deletetheborder.org/39/la-ribollita-recipe/#comments Sat, 16 Jul 2011 02:22:02 +0000 Tim http://deletetheborder.org/?p=39 This Tuscan recipe for what is essentially a vegetable soup is one of my all time favorites, combining rich flavors and textures into a hearty winter warmer. The name ‘ribolita’ comes from the Italian for ‘reboiled’;  traditionally this was a soup to use up leftover vegetables and other ingredients which were ‘reboiled’ together the

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]]> This Tuscan recipe for what is essentially a vegetable soup is one of my all time favorites, combining rich flavors and textures into a hearty winter warmer. The name ‘ribolita’ comes from the Italian for ‘reboiled’;  traditionally this was a soup to use up leftover vegetables and other ingredients which were ‘reboiled’ together the next day. As such, you can substitute many of the ingredients without straying far from the spirit of the recipe. Kale is an Italian leafy green with a strong flavor, like broccoli. If you can’t find any, substitute with an equal amount of spinach or any other green vegetable. I like to soak and cook dried beans for this soup if I have time, as the cooking water can then be used in the soup for extra flavor but canned beans will work just fine.

Many recipes I have seen call for the soup to be served poured over a slice of yesterdays bread, but it is even nicer served with a crunchy slice of good bread toasted and dripping with butter.

It might not look like much, but... yum! Here I added pumpkin and black beans to the recipe

Recipe: La Ribolita

Ingredients

  • 1 Large brown onion
  • 1 Carrot, peeled and roughly diced
  • 1 Stick of celery, diced
  • 2-3 Cloves of garlic, minced
  • 2 Rashers of smoky bacon or pancetta, chopped fine
  • 1 Bay leaf
  • 1 small sprig rosemary
  • 1 red chillie, chopped fine
  • 1 tsp fennel seeds
  • Olive oil
  • 1 pint (1 litre) Vegetable stock
  • 2 Large potatoes, cut into chunks
  • 1 Bunch of kale, roughly chopped, (2-3 cups when chopped) or equal amount of other greens
  • 15oz (400g) Cooked beans of choice – kidney, white etc
  • 1 15oz (400g) Can of whole tomatoes, blended
  • Salt and pepper
  • Parmesan cheese, bread and parsley to serve

Instructions

  1. Add 1 tbsp of olive oil to a large saucepan over medium heat.
  2. Add the onion, bacon or pancetta, carrot, celery, bay leaf, fennel seeds, rosemary, garlic and chillie. Sautee until the onion starts to soften, about 5 minutes.
  3. Add the stock, potato and tomatoes and reduce the heat to maintain a simmer.
  4. After 10 minutes, add the Kale. If using other greens like spinach which cook more quickly, add after 20 minutes instead.
  5. Continue to cook, stirring, until the potatoes are soft.
  6. When nearly done, optionally puree a third of the beans. This gives the soup a great creamy texture. Stir in the whole and pureed beans and simmer for another minute, until the beans are heated through.
  7. Taste and season with salt and pepper to taste.
  8. Serve with hot toast, either buttered or with a drizzle of olive oil, and garnished with grated parmesan cheese, cracked black pepper and a sprinkle of parsley.

Preparation time: 15 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 4

]]> http://deletetheborder.org/39/la-ribollita-recipe/feed/ 0 Stuffed Onions http://deletetheborder.org/36/stuffed-onions/ http://deletetheborder.org/36/stuffed-onions/#comments Thu, 23 Jun 2011 12:46:09 +0000 Tim http://deletetheborder.org/?p=36 Onions are one of Hollands biggest agricultural exports, and this dish uses them to full advantage. In most other cuisines, onions are chopped fine enough that they aren’t obvious in the finished dish. This recipe takes another approach, showcasing the shape and flavor of the onion and pairing it with some great complementary ingredients.

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]]> Onions are one of Hollands biggest agricultural exports, and this dish uses them to full advantage. In most other cuisines, onions are chopped fine enough that they aren’t obvious in the finished dish. This recipe takes another approach, showcasing the shape and flavor of the onion and pairing it with some great complementary ingredients. Stuffed onions make a lovely entrée, side dish or, if made carefully with smaller onions, hors d’oeuvres.

Recipe: Gevulde Uien

Ingredients

  • 6 large onions (or equivalent slightly smaller)
  • 2 tablespoons butter
  • 1/2 lb (250g) lean pork mince
  • 2 tablespoons tomato paste
  • 3 tablespoons grated Gouda cheese(or parmesan)
  • 1 cup beef stock
  • 1 ½ teaspoon dried sage
  • 1 teaspoon paprika
  • Salt and pepper to taste

Instructions

  1. Peel the onions and slice off the tops before scooping out the insides. Be sure to leave at least ½ cm thickness.
  2. Place the onion shells in boiling salted water and leave for 5 minutes.
  3. Drain the onions and leave to sit upside down to drain excess water.
  4. Finely chop the onion insides and sauté in butter until translucent. Mix together with the mince, tomato paste, seasonings and sage.
  5. Stuff the onions with the mixture and top with the grated cheese.
  6. Garnish with the paprika and place in a shallow oven proof dish with the stock then bake for 30 minutes in a moderate oven.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6

 

]]> http://deletetheborder.org/36/stuffed-onions/feed/ 0 Dutch Meatballs With Beer http://deletetheborder.org/33/dutch-meatballs-with-beer/ http://deletetheborder.org/33/dutch-meatballs-with-beer/#comments Thu, 23 Jun 2011 12:35:54 +0000 Tim http://deletetheborder.org/?p=33 Meatballs in beer is a classically Dutch winter warmer, traditionally served as an evening meal in the colder months when the sun disappears early. If you can get it, this recipe is most authentic when served with a Dutch beer – Heineken springs to mind – but any lager will do. This tasty dish

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]]> Meatballs in beer is a classically Dutch winter warmer, traditionally served as an evening meal in the colder months when the sun disappears early. If you can get it, this recipe is most authentic when served with a Dutch beer – Heineken springs to mind – but any lager will do. This tasty dish is a winner with the fussiest of eaters and kids just love them! This dish works equally well as a main or entree, or even as party food – serve with small skewers handy.

Recipe: Gehaktbal Met Bier

Ingredients

  • 500g beef mince
  • 1/2lb (250g) pork mince
  • 1 egg
  • ½ tsp nutmeg
  • 2 cups beer
  • 4 tbsp flour
  • 1/3 cup butter
  • 3 tbsp milk
  • Olive oil
  • 1 slice of bread (remove crusts)
  • Salt & Pepper to taste

Instructions

  1. After soaking the bread in the milk, mix with the meat, egg, nutmeg and seasonings.
  2. Make into balls (either 8 large or 16 smaller ones if preferred).
  3. Lightly brown the balls in the olive oil then add the beer.
  4. Cover and simmer for 15 minutes.
  5. Mix the butter with the flour then add it gradually to the beer and meatballs whisking to ensure no lumps form.
  6. When the sauce has thickened it is ready to serve.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

 

]]> http://deletetheborder.org/33/dutch-meatballs-with-beer/feed/ 0 How To Make Spaghetti Bolognese http://deletetheborder.org/18/how-to-make-spaghetti-bolognese/ http://deletetheborder.org/18/how-to-make-spaghetti-bolognese/#comments Thu, 09 Jun 2011 09:44:21 +0000 Tim http://deletetheborder.org/?p=18 Everyone has fond memories of spaghetti bolognese, or ‘spag bol’ as it is affectionately known around these parts. Bolognese Ragu originally meant that this was the sauce associated with the Bolognese region of Italy, but this pasta sauce has become synonymous with Italian cuisine for most westerners! Many traditional recipes for Bolognese sauce include

Continue reading How To Make Spaghetti Bolognese

]]> Everyone has fond memories of spaghetti bolognese, or ‘spag bol’ as it is affectionately known around these parts. Bolognese Ragu originally meant that this was the sauce associated with the Bolognese region of Italy, but this pasta sauce has become synonymous with Italian cuisine for most westerners! Many traditional recipes for Bolognese sauce include milk or cream, but this recipe eschews the dairy though in favour of more powerful flavour.

Bolognese sauce doesn’t just have to be associated with spaghetti of course! Try pairing it with any hearty pasta like tagliatelle, pappardelle or even gnocchi. This recipe is a little complex but don’t let that put you off – it is a hearty, satisfying sauce perfect for cold winter nights or al fresco summer lunches alike.

Recipe: Spaghetti Bolognese

Ingredients

  • 1 brown onion, finely diced
  • 1 large carrot, finely diced
  • 1 red pepper, finely diced
  • 1 rasher bacon, finely diced
  • 2 fresh, ripe tomatoes, coarsely chopped
  • Large tin (800g) whole tomatoes or tomato passata
  • ½ cup red wine
  • 1 cup beef or vegetable stock
  • 1 Bay leaf
  • 1 teaspoon fresh rosemary, finely chopped
  • 2 cloves garlic, minced
  • 1 fresh red chilli, finely diced
  • ½ lb (250g) pound pork mince
  • ½ lb (250g) pound beef mince
  • Salt and pepper
  • Olive oil

Instructions

  1. Over medium heat, sauté the onion, carrot, bacon, red pepper, garlic, rosemary, bay leaf and chilli in 2 Tbsp olive oil. Cook until the onion is transparent and starting to brown.
  2. Add the chopped fresh tomatoes and red wine and sauté for another 2 minutes.
  3. Add the tinned tomatoes or sauce and the stock. Reduce the heat and simmer while stirring occasionally until the sauce has thickened and reduced – around half an hour.
  4. Add salt and pepper to taste.
  5. Serve over your choice of pasta, topped with freshly grated parmesan and black pepper.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Diet tags: High protein

Number of servings (yield): 6

Culinary tradition: Italian

]]> http://deletetheborder.org/18/how-to-make-spaghetti-bolognese/feed/ 0 How To Make Tortillas http://deletetheborder.org/10/how-to-make-tortillas/ http://deletetheborder.org/10/how-to-make-tortillas/#comments Wed, 08 Jun 2011 11:33:28 +0000 Tim http://deletetheborder.org/?p=10 Soft tortillas are a staple in a huge range of Mexican meals, including classic favorites like burritos, enchiladas, and quesadillas. Tortillas can be baked, fried, or eaten as is either flat or wrapped around tasty fillings. It’s a shame then that so many people buy packet versions, not realizing how easy it is to

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]]> Soft tortillas are a staple in a huge range of Mexican meals, including classic favorites like burritos, enchiladas, and quesadillas. Tortillas can be baked, fried, or eaten as is either flat or wrapped around tasty fillings. It’s a shame then that so many people buy packet versions, not realizing how easy it is to make your own!

The one key ingredient is a type of corn flour, often called Masa Lista. This is made into a stiff dough with by mixing 2 cups Masa Lista to 1 and a quarter cups of warm water. Mix these together well. Test the dough by taking a piece and rolling it into a ball. Now, press it flat between your hands. If the edges crack easily, mix in 1 teaspoon more water before testing another piece.

To shape tortillas, take a small piece of the dough – about the size of a walnut. Lay the ball of dough in between two pieces of waxed baking paper or stiff plastic, and press flattish by hand. A tortilla press is a great thing to have on hand butif you don’t, tortillas can be rolled out with a rolling pin just fine – either way, press or roll quite flat – until around 5 inches/12.5cm  across.

It helps (and makes it more fun) if 2 cooks are put on tortilla duty One presses, and as they are ready the other flips them straight into a hot frying pan. Each one is cooked for about 45 seconds per side, until a few bubbles form and each surface starts to get brown spots. Stacking cooked tortillas on top of each other will help keep them warm and moist; cover the stack until ready to serve.

The tortilla dough is placed in the press, between 2 sheets of plastic wrap or baking paper

The press is closed and then squeezed with the handle

The tortilla can now be removed and cooked

Cook in a hot skillet until each side has bubbled and browned a little

]]> http://deletetheborder.org/10/how-to-make-tortillas/feed/ 0 Red Lentil Curry http://deletetheborder.org/8/red-lentil-curry/ http://deletetheborder.org/8/red-lentil-curry/#comments Wed, 08 Jun 2011 11:15:06 +0000 Tim http://deletetheborder.org/?p=8 Red lentils are an excellent replacement for meat, with their rich brown color and sweet, nutty flavor adding interest to any dish. Meat eaters will still love this dish though, and avoiding meat in every meal has some real health benefits.

Recipe: Red Lentil Curry Ingredients 375 g packet of red lentils 500 ml

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]]> Red lentils are an excellent replacement for meat, with their rich brown color and sweet, nutty flavor adding interest to any dish. Meat eaters will still love this dish though, and avoiding meat in every meal has some real health benefits.

Recipe: Red Lentil Curry

Ingredients

  • 375 g packet of red lentils
  • 500 ml water
  • 50 g butter
  • 2 large onions, chopped
  • Piece of fresh root ginger, about 50 g, peeled and grated (Hint – keep pieces of ginger in the freezer in a small zip lock bag, and grate while still frozen)
  • 2 tablespoon ground coriander
  • 1 teaspoon garam masala
  • Half teaspoon chilli powder
  • 1 teaspoon ground cardamom
  • 1 large can of tomatoes, roughly chopped

Instructions

  1. Cook lentils on low heat in the 500 ml water for about 20 minutes.
  2. Meanwhile, heat butter in large pan and fry onions until golden, then add garlic and ginger and fry for a further few minutes.
  3. Add the spices and fry for about 2 minutes, stirring.
  4. Stir in tomatoes, 200 ml of water and salt to taste.
  5. Cover and simmer the sauce for about 15 minutes, add lentils and cook for 10 minutes more.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Diet tags: Gluten free

Number of servings (yield): 4

Culinary tradition: Indian (Northern)

 

]]> http://deletetheborder.org/8/red-lentil-curry/feed/ 0 Vegetarian Kofta Balls http://deletetheborder.org/6/vegetarian-kofta-balls/ http://deletetheborder.org/6/vegetarian-kofta-balls/#comments Wed, 08 Jun 2011 11:12:19 +0000 Tim http://deletetheborder.org/?p=6 Kofta are a well known recipe of the Middle East, often served with flat bread. This mildly vegetarian version is served with a spicy tomato chutney, which combines very well with the sweet vegetables in the Kofta balls.

Ingredients

4 cups grated cabbage 3 cups grated cauliflower 1 cup grated carrot 3 cups besan

Continue reading Vegetarian Kofta Balls

]]> Kofta are a well known recipe of the Middle East, often served with flat bread. This mildly vegetarian version is served with a spicy tomato chutney, which combines very well with the sweet vegetables in the Kofta balls.

Ingredients

4 cups grated cabbage
3 cups grated cauliflower
1 cup grated carrot
3 cups besan flour
2 teaspoon salt
Half teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
Half teaspoon chilli

Tomato salsa

1 large can tomatoes
3 cloves of garlic
1 large onion
1 capsicum
1 teaspoon ground oregano
Dash of chilli powder

Method

Grate the vegetables, using food processor if available. Pack cups firmly when measuring quantities.

Mix all ingredients together in large bowl, and then roll into balls about the size of a walnut. Fry on 1- 2 cm of oil for a few minutes on each side, until golden brown. Drain and serve with rice and spicy tomato salsa.

Salsa: blend all ingredients together and simmer half an hour, or until thick.

]]> http://deletetheborder.org/6/vegetarian-kofta-balls/feed/ 0 German Potato Salad http://deletetheborder.org/4/german-potato-salad/ http://deletetheborder.org/4/german-potato-salad/#comments Wed, 08 Jun 2011 10:58:17 +0000 Tim http://deletetheborder.org/?p=4 An old family favorite, this German interpretation of a western classic uses apple and pickles to add interest.

Ingredients

2 kg potatoes, washed with skins on 1 large onion, chopped finely 1 chicken stock cube 3 or 4 sweet gherkins, chopped 1 or 2 apples, peeled and chopped German style mayonnaise

Method

Boil potatoes

Continue reading German Potato Salad

]]> An old family favorite, this German interpretation of a western classic uses apple and pickles to add interest.

Ingredients

2 kg potatoes, washed with skins on
1 large onion, chopped finely
1 chicken stock cube
3 or 4 sweet gherkins, chopped
1 or 2 apples, peeled and chopped
German style mayonnaise

Method

Boil potatoes whole – they are ready when the potato slips off a knife that is poked in and lifted up out of the pan. Peel and slice when cooled. Put the chopped onion and stock cube in a big bowl and pour over half a cup of boiling water. Let it steep for a few minute to draw out the flavor of the onion (this is a critical step!). Add the potatoes, apple and gherkin, mix and salt to taste. Serve chilled.

]]> http://deletetheborder.org/4/german-potato-salad/feed/ 0