Cooked

1. Make sauce: Bring sugar and water to a boil in a small saucepan over medium-high heat, stirring until sugar melts completely. Reduce heat to a medium-low and add soy sauce, mirin, ginger, coriander and peppercorns. Simmer, stirring occasionally, until reduced by half, about 30 minutes, though this took me a bit longer to reduce it until it was syrupy enough that I thought it would coat, and not just dribble off the meatballs. You can keep it on a back burner, stirring it frequently, while browning the meatballs in the next step. Once it has reduced to your satisfaction, strain through a sieve.
2. Make meatballs: Mix turkey, scallions, cilantro, egg, sesame oil, soy sauce and several grindings of black pepper in a bowl. I like mixing meatballs with a fork; it seems to work the ingredients into each other well. Roll tablespoon-sized knobs of the mixture into balls. The mixture is pretty soft; I find it easiest to roll — eh, more like toss the meatballs from palm to palm until they’re roundish — meatballs with damp hands.
3. In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch. Arrange on a platter (a heated one will keep them warm longer), spoon a little sauce over each meatball, and serve with toothpicks. Alternatively, you can serve the glaze on the side, to dip the meatballs.
4. Do ahead: The sauce can be made up to 2 days in advance and refrigerated until needed. If needed, you can rewarm or keep the meatballs warm in a 200-degree oven until ready to serve. I’m storing mine in the fridge overnight and crossing my fingers they’ll taste fresh tomorrow.

Notes

I fiddled with the recipe a bit, using less cilantro and ginger than called for and cooking the sauce for much longer than suggested, in hopes to make it a true glaze that would hang onto the sides of a dipped meatball. I almost dialed back the sugar, but once the glaze was all reduced, I ended up liking the sweetness to balance out the salty kickiness of the soy and ginger.[br]Note: This recipe is gluten-free if you use a soy sauce that is labeled gluten free. There were many options on the shelf at the store.

Yield: The original recipe suggest 24 but I got 34. This pleased me.

1. Preheat oven to 400.
2. In a large bowl, toss shredded chicken with the buffalo sauce until combined.
3. Lay wrappers flat on a dry surface. In one corner of the wrapper, put 2 tbsp of the spicy shredded chicken. Place about 1 tbsp cheese on top.
4. To fold: pull bottom corner over the filling until it’s completely covered and tip of corner points to the center of the wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Lightly moisten the top corner with a little water. Roll towards the top corner until you have a tidy little bundle of yum.
5. Place a wire rack on a cookie sheet and put the rolls onto the rack. This helps the heat circulate better which means better browning/crispiness on all sides of rolls.
6. Bake for 15 minutes or until golden brown all over.

Peanut/Jalapeno Slaw with Lime Aioli

• 1 bag of your favourite slaw (or 4 cups shredded cabbage)
• 1 cup roasted, unsalted peanuts 
• 2-3 large jalapenos, diced
• 1 large egg yolk, room temperature
• 1/2 tbsp dijon mustard[br]Zest from 1 lime
• Juice of half a lime
• 1 clove of garlic, minced very fine or pressed
• kosher salt
• 3/4 - 1 cup favourite olive oil

1. Add the slaw, peanuts and jalapenos together. 
2. In a large metal bowl, add the yolk, dijon, lime zest/juice, garlic and a small pinch of salt. Whisk until combined. Starting with just a drop at a time, add the oil, whisking constantly as you do. Start slowly adding a stream, whisking constantly, until it starts to thicken. Taste for seasoning, add more salt if needed. 
3. Mine didn’t thicken as much as I would have liked (I assume because I got tired halfway through and started slowing down…pathetic), but it was still just fine as is.
4. Toss the slaw with the aioli. Serve as is, or refridgerate for a few hours. Note: coleslaw tastes better the next day.

1. Preheat oven to 400°F. Lightly grease a baking sheet.
2. In a large bowl, combine flour, sugar, salt, baking powder, and baking soda.
3. In a small bowl whisk together buttermilk and melted butter.
4. Make a well in the center of dry ingredients. Pour in buttermilk and melted butter. Mix until combined, though still lumpy.
5. Turn dough out onto floured surface. Kneed dough until it just comes together, about 2 minutes. Form dough into a 10 inch circular loaf. Score top of loaf with a large cross.
6. Bake for 40 minutes

1. Most people think of strawberries as something they'd only eat for dessert, but they work so well in salads. Especially when paired with halloumi cheese, which I just love. It's a Cypriot cheese made from goat's or sheep's milk and you can get it from all good supermarkets. It's like a chewy feta but one you can cook with. When fried or broiled it goes all crispy on the outside and soft and slightly chewy on the inside. A brilliant thing to eat.
2. In a bowl, drizzle the sliced strawberries with a good splash of balsamic vinegar, the lemon juice and some extra-virgin olive oil. Season with salt and pepper. This will draw out and flavor the lovely strawberry juices.
3. Preheat a large nonstick frying pan to medium hot and add a splash of olive oil. Press a basil leaf onto each slice of halloumi. Place the slices, leaf side down, in the frying pan and fry for a minute. Turn over carefully and fry for another minute until the halloumi is light golden and crisp.
4. Get yourself 4 plates and place a couple of pieces of the crispy halloumi on each. Put the mint, the rest of the basil leaves and the salad leaves into the bowl with the strawberries and toss together. Pile some of the strawberry mixture in the middle of each plate and drape the speck over the top. Finish with more salad leaves. To serve, drizzle with balsamic vinegar and extra-virgin olive oil.

1. Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.
2. Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 1 1/2 cups of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
3. Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
4. Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the refrigerator until needed - it should keep for 6 months.

1. Blanch the bacon to remove its smoky taste. Drop bacon slices into 2 quarts of cold water, bring to a boil, and simmer 6 to 8 minutes. Drain, rinse in cold water, and dry on paper towels.
2. In a large frying pan, sauté the blanched bacon to brown and crispy slightly. Set them aside and add to the beef before it goes into the oven. Pat cubes of beef dry with a peper towel. Ih a large frying pan over high heat, brown the chunks of beef on all sides in the bacon fat and olive oil, season with salt and pepper, and put them into a heavy-bottomed Dutch oven or covered casserole pan.
3. Remove all but a little fat from the frying pan, add the sliced vegetables and brown them, and add to the meat. Deglaze the pan with 1 cup of wine and pour over the beef along with 2 more cups. Add enough beef stock to almost cover the beef. Add the herb bouquet. Bring to a simmer, cover, and plce in the oven at 325 for 2-3 hours. When finished cooking, the meat should be extremely tender and the liquid should have reduced by almost half.
4. While the stew is cooking, prepare the onions. Blanch the onions in boiling water for 1 minute. Drain and rinse in cold water to stop the cooking. Slice the end tips off of the onions, peel the onions and score the root end with 1/4 inch cuts. Sauté onions in a single layer in a tablespoon or two of butter until lightly browned. Add beef stock or water half way up the sides of the onions. Add a teaspoon of sugar, and season with salt and pepper. Cover and simmer slowly for 25 minutes or until tender. The onions should absorb most of the stock. Drain any remaining liquid.
5. Prepare the mushrooms a few minutes before serving the stew. Sauté quartered mushrooms on high in a few tablespoons of butter and olive oil until browned and cooked through.
6. When the stew is finished cooking to your liking, remove from the oven and strain over a large sauce pan, pressing so the juices come out, so you are left with all the sauce in one pan, and the solids in the strainer. Discard the stewed carrots/onions, reserving the beef. Rinse casserole dish and add reserved beef to it. Boil the sauce until it has reduced to about 3 cups. Remove from heat and whisk in the beurre manié. Return to heat and simmer for 2 minutes until the sauce thickens slightly. Taste for seasoning and adjust accordingly. Pour sauce over stewed beef cubes and fold in the mushrooms and pearl onions. Simmer again to heat everything through, and serve.
7. You can serve this with the classic pairing of boiled potatoes or buttered noodles. Or the less classic (but my favourite) mashed potatoes, or rice or all on it’s own.

1. Start by forming the base of your sauce and add the saffron along with 1/4 cup hot water into a small bowl and let sit for 15 minutes
2. Meanwhile, in a wide, deep saute pan (or a paella pan if you have one), heat the oil over medium heat and add the rock shrimp (lightly seasoned with salt and fresh ground black pepper) and cook until golden brown. Remove the shrimp from the pan, transfer to a plate and set aside. Then, add the chorizo to the pan and saute until browned, removing and transferring to a plate once its finished cooking
3. In the same pan that had cooked in the shrimp, add the tomatoes, peppers, onions and paprika and stir often, until the onions are soft and translucent (about five to ten minutes)
4. Then, add the saffron "water" and bring to a boil. Once the pan is boiling, scatter in the rice and distribute through the pan with a large, slotted spoon. Add the fish stock and white wine and simmer for ten minutes, gently moving the pan around but barely stirring with a spoon. Be sure during that time to rotate the pan over the burner every few minutes to make sure the different parts of the pan and rice are being cooked through
5. Reduce the heat to low and then add the reserved shrimp, chorizo and calamari to the pan and continue to cook (not by constant stirring but by giving the paella a "good shake") until the rice has again absorbed all the juices and is al-dente, or firm to the bite, about ten to fifteen minutes. Remove the pan from the heat, set aside and cover with plastic wrap or aluminum foil and let sit for five minutes before eating
6. Finish the paella off with a few wedges of lemon squeezed on top and on the sides for garnish and sprinkle the chopped parsley over the whole dish for a lasting, fresh bite

1. Ground peppercorns, garlic and coriander roots briefly in a mortar, then transfer into a blender, add some oil and process until a smooth and well combined paste forms.
2. Cut the pork in bite-sized slices.
3. Heat a wok, add oil and fry the paste on medium heat until it smells. Add the meat and stir-fry until golden brown, then reduce heat. Fry for about 5 more minutes or until the meat is done. Season with soy sauce, fish sauce, oyster sauce, and sugar.
4. For the dip, combine garlic, chilies, lemon juice, fish sauce and sugar and stir well. If you like, add chopped coriander or chopped spring onions.
5. Arrange the meat on rice and garnish with some slices of cucumber and some lettuce leaves. Serve with the dip.
6. This dish can also be part of a Thai menu. In this case, serve the rice separately.
7. Squid can be substituted for pork

Instructions

1. Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat for 3-4 minutes, or until the lamb is golden-brown all over, then remove and set aside.
2. Reduce the heat and add the remaining tablespoon of vegetable oil. Add the onions, garlic, chillies and ginger and fry for 2-3 minutes, until golden and softened.
3. Add all the turmeric, garam masala, cumin and chilli powder and fry, stirring well, for one minute.
4. Add the flour and cook for a further minute.
5. Add the tomatoes and coconut milk and heat to bring to a simmer.
6. Add the lamb and enough chicken stock to just cover the lamb. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan.
7. Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the lamb is tender and cooked through.
8. Skim off any excess fat from the surface of the sauce, then add the spinach and pomegranate. Cook for 1-2 minutes, until the spinach has wilted.
9. Add the yoghurt, season, to taste, with salt and freshly ground black pepper and stir well.
10. Serve onto warmed plates with steamed basmati rice alongside.

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Instructions

1. In a large, heavy saucepan, whisk egg yolks, malted milk powder, sugar, and two tablespoons half and half into a smooth paste.
2. Slowly pour in remaining half and half, whisking until yolk mixture is incorporated. Cook over medium heat, whisking frequently, until a custard forms against the back of a spoon and a swiped finger leaves a clean line, 5 to 7 minutes. Add salt to taste.
3. Pour custard through a strainer into an airtight container and chill at least 8 hours. Churn in ice cream maker according to manufacturer's instructions. Return to container, quickly stir in toffee chunks, and chill in freezer for at least 4 hours before serving.

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