Ingredients

• 1 rouleau de pâte brisée
• 500 g de framboises
• le jus de 2 citrons
• 1 blanc d’œuf
• 1 càs de semoule de maïs
• 1 jaune d’œuf
• 50 g de sucre
• 150 ml d’eau

Preparation

Déroulez la pâte et déposez-la avec le papier de cuisson dans un moule à tarte. Découpez le papier de cuisson superflu.

Piquez le fond, recouvrez de papier de cuisson et parsemez de haricots secs. Faites cuire pendant 15 min au four préchauffé à 200 C. Enlevez les haricots et laissez le moule à tarte refroidir.

Entre-temps, portez l’eau, le jus de citron et le sucre à ébullition. Battez le jaune d’œuf avec 2 càs d’eau et la semoule de maïs. Sans cesser de mélanger, ajoutez ce mélange à l’eau citronnée bouillante. Faites bouillir le tout. Retirez du feu.

Battez le blanc d’œuf en neige et incorporez-le délicatement à la crème de citron encore chaude. Laissez refroidir, versez la crème dans le moule à tarte et recouvrez de framboises. Saupoudrez de sucre glace.

Pâte brisée Delhaize

Ingredients

• 180ml whiskey (such as Jack Daniel’s)
• 120ml fresh lemon juice (~4 lemons)
• 120ml fresh lime juice (~4 limes)
• 160ml simple syrup
• ice cubes
• maraschino cherries, for garnish

Preparation

Combine the whisky, lemon, lime, and syrup. Shake over ice, add a cherry, and serve ice cold in a cocktail glass.

Food Network

Ingredients

• 4 Japanese eggplants (1 1/2 lb. total), trimmed and cut crosswise, on a bias, 1/4" thick
• 2 tbsp. kosher salt
• 2 1/2 c. whole milk
• canola oil, for frying
• 1 c. all-purpose flour
• sea salt
• 3 tbsp. honey
• finely grated lemon zest, for garnish

Preparation

Place the eggplant in a single layer on a rack set over a large rimmed baking sheet and season with the kosher salt. Top with another baking sheet and press firmly. Let stand for 20 minutes. Press again to help release the juices from the eggplant. Transfer the slices to a large bowl and cover with the milk. Cover and refrigerate for at least 2 hours or overnight.

In a large enameled cast-iron casserole, heat 1 inch of oil to 350°. In a shallow bowl, spread the flour. Remove the eggplant from the milk, shaking off any excess liquid. Dredge in the flour and shake off the excess. Working in batches, fry the eggplant, turning a few times, until golden brown, about 3 minutes. Transfer the eggplant to a paper towel–lined baking sheet and immediately season with sea salt.

Transfer the eggplant to a serving platter, drizzle with the honey and garnish generously with lemon zest. Sprinkle with more sea salt and serve immediately.

José Andrés, Food & Wine

Ingredients

• 1 kg lamb leg shank, diced
• 2 red onions, sliced
• 4 cloves garlic, sliced
• 4cm piece fresh ginger, peeled and grated
• 2 habañero peppers
• 2 tbsp. coconut oil
• 400ml coconut milk
• salt and pepper
• handful parsley

for the spice mix:

• 3 uda pods, deseeded and bark discarded
• 100g cashews, roasted and coarsely ground
• 1/2 tsp. chili powder
• 1/2 tsp. smoked paprika
• 1 tsp. ground ginger
• 1 tsp. garlic powder
• 1 tsp. onion powder

Preparation

Preheat the oven to 180C fan/gas mark 6.

Using a pestle and mortar, grind all the ingredients for the suya spice mix until you have a fine powder. In a large bowl, season the diced lamb with the suya mix, salt and pepper, and set aside to marinate.

Put the onions, garlic, ginger and habanero peppers in a food processor and blitz to create a paste. Over a medium heat, melt the coconut oil in a large casserole dish and add the onion paste. Fry for 5 minutes before adding the marinated lamb. Cook for a few minutes until the meat has browned, then pour in the coconut milk and heat until it begins to bubble, stirring every so often. Cover the dish with a lid and transfer to the preheated oven. Cook for 1 hour and 30 minutes before removing the lid and cooking for a further 30 minutes – this will allow the sauce to reduce. Taste for seasoning and adjust as you see fit.

Serve the curry scattered with parsley leaves.

The longer you wait to eat this curry, the better the flavour will be. To reheat it, place in the oven at 180C fan/gas mark 6 for about 15 minutes, then serve immediately. If you have a slow cooker, you could just put all the ingredients in at once and cook for 2 hours on a high setting.

Lopè Ariyo / BBC

Ingredients

for the paste:

• 2 shallots
• 4 cloves garlic
• 1 coriander root
• 12 long dried chiles
• 1 cinnamon stick
• 1 tbsp. cumin seeds
• 1 tbsp. coriander seeds
• 1 pinch sea salt
• 2 cloves
• seeds of 1 cardamom pod
• 1/4 tsp. black peppercorns
• 2 sticks lemongrass, bashed and finely chopped
• 1/4 nutmeg, grated
• 1 heaped tbsp. kapi (shrimp paste)

for the curry:

• 2 tbsp. ghee
• 400g goat meat, cubed
• 2 tbsp. vegetable oil
• 2 shallots, peeled and halved
• 4 new potatoes, halved
• 2 tbsp. coconut cream
• 400ml coconut milk
• handful raisins (optional)
• 200ml water
• 2 tbsp. tamarind paste
• 6 cardamom pods, broken open
• 1 tbsp. sugar
• 1-2 tbsp. fish sauce
• 1-2 tbsp. roasted peanuts

Preparation

To make the paste, preheat the oven to 180C fan/gas mark 6.

Wrap the shallots, garlic and coriander root tightly in tin foil and bake in the oven for about 20 minutes, or until soft.

Meanwhile, in a dry frying pan, toast the dried chillies until they are crispy, shaking them in the pan to ensure they don’t burn. Set aside to cool, then snip them up into small pieces with scissors, discarding the stalks and the seeds. Soak the pieces in warm water for at least 20 minutes. Dry them thoroughly with paper towels.

Toast the cinnamon stick, cumin seeds and coriander seeds in the dry pan until they’re fragrant. Then grind the paste, starting with the dried chillies and the salt, followed by the toasted spices, the remaining dry spices, and the lemongrass. Peel the shallots and garlic, cut the coriander root into small pieces, and pound them into the paste, followed by the grated nutmeg and the kapi.

Keep grinding until the paste is as smooth as possible, and everything is thoroughly incorporated.

To make the curry, melt the ghee in a large frying pan, and gently brown the meat. You will need to do this in batches.

Heat the vegetable oil in a large wok or saucepan, then add the paste, and fry until it’s very fragrant. Add the meat, shallots, potatoes and the coconut cream, and stir them thoroughly into the paste. Then add the coconut milk, raisins (if using) and water, bring up to the boil, and simmer for 30 minutes.

Now add the tamarind paste, cardamom, palm sugar and nam pla and gently simmer, partially covered, for another 30-40 minutes, until the meat is tender. About 10 minutes before you finish cooking, add the peanuts.

Finally, taste the curry and adjust the seasoning. You’re looking for a sour start to its taste, which then develops in the mouth to become sweet and savoury.

Kay Plunkett-Hogge / BBC

Ingredients

• 50 ml vegetable oil
• 1 large red onion, finely chopped
• 1cm piece ginger, grated
• 2 cloves garlic, minced
• 1 kg. lamb, bone-in, cut into 5-6cm chunks
• 1-2 tsp. salt
• 1/2 tsp. turmeric
• 1 tsp. paprika (not smoked)
• 1 tsp. red chili powder
• 250-450 ml water
• 3-4 tbsp vegetable oil
• 2 medium tomatoes, finely chopped
• 1 tsp. coriander seeds, dry-roasted and ground
• 500g potatoes, peeled and quartered
• 1 tsp. garam masala
• 2 tbsp. cilantro, chopped
• 2 green chiles, finely chopped
• rice or naan for serving

Preparation

Heat the oil in a large saucepan with a lid over a medium heat. When hot, add the onions, ginger and garlic and cook for 7-8 minutes until the onions are light brown. Add the mutton pieces, salt, turmeric, paprika and red chilli powder then add 150ml water and reduce the heat to medium low. Cover the pan with the lid and cook for about 15-20 minutes until the mutton is tender and the curry is reddish brown, checking the water has not dried up – if it does add about 4 teaspoons of water to ensure that the mutton is just covered.

Increase the heat to medium high, add the vegetable oil, tomatoes and ground coriander seeds. Stir-fry to allow the oil in the pan to cook through the tomatoes and create a thick red sauce with oil separating and rising to the surface of the curry.

Add the potatoes and 200-300ml water, depending on how watery you prefer the curry (traditionally it is quite watery), then reduce the heat to medium low and continue to cook for 10-15 minutes until the potatoes are tender. The curry should be red, with oil rising to the surface, but watery. If this has not happened yet, keep the saucepan on a very low heat for a further 5-10 minutes, but make sure not to overcook the potatoes.

Turn off the heat, cover with the lid and let the curry simmer in its own heat for about 10 minutes before serving. When ready to serve, transfer to a serving dish and garnish with garam masala, chopped coriander and chopped green chillies. This is best served with plain basmati rice or naan bread.

Suayya Usmani / BBC

Ingredients

• 1 English cucumber, sliced into rounds
• 3 tablespoons plain thick yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar (or 1 teaspoon white vinegar)
• ¼ cup minced red onion
• ½ teaspoon black pepper
• ¼ teaspoon sea salt

Preparation

Slice cucumber into rounds, toss with remaining ingredients.

Endless Meal

Ingredients

• 750 g pork shoulder, cut into 1" pieces
• 4 tbsp. vegetable or coconut oil
• 1 tsp black mustard seeds
• 500g red onions, finely sliced
• 5 ripe tomatoes, chopped
• 2 small green chiles, stalks removed
• 10 curry leaves
• 1 tbsp. sugar
• 1 1/2 tsp. salt
• 2 tbsp. tamarind pulp
• 6 small sweet pickled onions, each cut into 2
• 20g fresh cilantro, finely chopped

for the paste:

• 5cm cinnamon stick
• 6 crushed cardamom pods
• 1 tsp. black peppercorns
• 10 cloves
• 1 tsp. cumin seeds
• 1 tsp. coriander seeds
• 2 tbsp. chili powder
• 1/2 tsp. ground turmeric
• 10 cloves garlic
• 5 cm piece peeled ginger
• 60ml malt vinegar

Preparation

Grind together the paste ingredients, starting with the largest spices first, then adding the cumin and coriander seeds, and blend to a fine consistency. Add the chilli and turmeric powders and mix well. Add the garlic and ginger and grind, adding the vinegar to make a paste.

Rub the paste into the diced pork and leave to sit for at least an hour or overnight in a refrigerator.

Heat the oil in a wide, pan (one that has a lid) over a medium-low flame, add the mustard seeds and let crackle for 30 seconds. Add the onions and fry until soft and golden. Add the tomatoes, chillies and curry leaves, and cook until the tomatoes start to break down.

Add the pork and turn the heat up to medium-high. Cook for 10-12 minutes stirring continually until the pork browns. Add 250ml of water, stir well, add the jaggery, salt and tamarind and mix through. Bring to a simmer, cover tightly, turn the heat right down and cook gently for 45-60 minutes.

Check the amount of liquid in the pan and, if needed, cook for another 15 minutes, or until the meat is very tender and the sauce has thickened.

Scatter the pickled onions and chopped coriander over the dish and serve hot.

Vivek Singh / BBC

Ingredients

• 1 ½ to 2 pounds boneless, skinless chicken thighs or breasts
• Kosher salt and black pepper
• ⅓ cup mayonnaise
• 1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
• 1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Preparation

Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)

To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.

To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.

Serve chicken with lime wedges, for squeezing on top.

NYT

Ingredients

• 1 cup butter, melted
• 1/2 cup sugar
• 2 teaspoons almond or vanilla extract or 1 teaspoon of each
• 1/2 teaspoon salt
• 2 cup flour
• 1 cup raspberry preserves
• 1 cup fresh raspberries divided
• 8 tablespoons butter, chilled
• 1/2 cup brown sugar
• 1/2 cup old fashioned rolled oats
• 3/4 cup flour
• 1/4 teaspoon salt
• 1 cup powdered sugar
• 1/2 teaspoon vanilla or almond extract
• 3-6 tablespoons milk, as needed

Preparation

Preheat oven to 350 degrees and line an 8x8 inch square baking pan with foil or parchment paper.

In a large bowl combine melted butter, sugar, and extract. Stir together. Add salt and flour and stir. Press dough into prepared pan and bake for 10 minutes.

Stir and gently mash half of the fresh raspberries into the raspberry preserves. Spread filling onto prepared crust. Top with remaining fresh raspberries.

Dice the chilled butter into small cubes. In a medium bowl stir together brown sugar, oats, flour, and salt. Add butter and mash with a fork (or pulse in a food processor!) until coarse crumbs form. Sprinkle over filling.

Bake for 25 minutes. Remove from oven and allow to cool before cutting into bars. While cooling, prepare the glaze by stirring together the powdered sugar, vanilla, and enough milk to make the glaze easily pourable. Drizzle over bars and serve.

Creme de la Crumb