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A luxurious, golden emulsion featuring aromatic saffron and abundant crushed garlic. This traditional Mediterranean sauce combines egg yolks, olive oil, and saffron infusion for richness and subtly bitter complexity perfect with salt cod and vegetables.
Silky scrambled eggs infused with warm spices and fresh aromatics. The turmeric adds a earthy golden color while ginger and chilli provide warmth and complexity. Served with fresh coriander, this makes an excellent quick snack, elegant starter, or gourmet canapé topping.
Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country. You start by pounding kroeung fresh in a mortar (the paste of lemongrass, galangal, turmeric, garlic, shallots, kaffir lime zest and coriander root that defines Khmer cooking, and that no shop-bought paste comes close to matching). The kroeung fries briefly to bloom its aromatics, coconut cream and stock loosen it, and eggs whisk in to set the eventual custard. Chunks of firm white fish fold through with chopped greens (traditionally noni leaves, with spinach or chard standing in), and the whole mix spoons into banana-leaf cups (or small ramekins). Twenty minutes in a steamer turns the custard just-set around the soft fish, and the banana leaves perfume everything. Served from the parcels with steamed rice and a wedge of lime.
Fine bulgur (#1 grade) soaks in hot water until soft and fluffy. Lamb or beef mince mixes with the bulgur, grated onion, lots of chopped parsley and coriander, ground baharat, cumin and a pinch of cinnamon. The mixture should be soft enough to spread, if it's too dry the aroog crumble. Small portions press onto a hot oiled pan and flatten to 1 cm thick discs; cook for 4-5 minutes per side over medium heat until deeply browned and the meat is just cooked through. Lift, drain briefly, eat hot with lemon and yoghurt.
Each vegetable cooks separately and gets dressed with sesame oil, garlic and soy. They arrange in colourful piles around a mound of rice; an egg fries on top. Gochujang sauce on the side. Diners mix vigorously before eating.
Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom. Apricot jam, mango chutney, vinegar and lemon balance the spice with sweet-sour notes. Raisins, toasted almonds and the soaked bread are folded through. The mixture is pressed into a baking dish; eggs are whisked with the leftover milk and poured over; bay leaves are stuck into the surface; the lot is baked until the topping is just-set with a faint wobble.
Boudin filling combines pork shoulder, pork liver (optional, traditional), cooked rice, onion, celery, garlic, parsley, green onion, cayenne, salt, pepper. Either bought ready-made boudin (casings removed) or made from scratch by simmering then mincing pork shoulder with the aromatics. Filling rolls into walnut-sized balls; chills for 30 min so they hold shape. Dredges in flour, egg, then seasoned breadcrumbs. Deep-fries for 3-4 minutes at 175°C.
A fish stock built from heads and bones is enriched with tomato, fennel, leek, saffron and orange peel. Firm fish go in first, delicate fish later. Rouille (a saffron-garlic mayonnaise) gets spread on toasted baguette and floated on top.
A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled tightly in moistened rice paper and fried twice for maximum crunch. The double-fry technique gives chả giò their characteristic bubbled, blistered crust. Served with cool lettuce leaves, herbs and a punchy nước chấm dipping sauce.
Chapli kebabs are the spiced beef patties sizzling on a wide flat tawa at any roadside grill from Peshawar to Kabul, big enough to wrap a hand around and seasoned with the unusual punch of dried pomegranate seeds and coriander. The mince mixes with grated onion, chopped fresh tomato, ginger, garlic, beaten egg and a little gram flour to bind, plus the signature Afghan spice blend (coriander seed, pomegranate seeds, chilli flakes, cumin and garam masala). A thirty-minute rest lets the gram flour absorb the moisture and the spices marry. Pat thin and wide (the word chapli means "flat" or "slipper-shaped"), then fry hard in oil three or four minutes a side until darkly crusted. Eat hot from the pan, wrapped in fresh naan with sliced raw onion and a green chutney.
Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour. Deep-fried in two stages, first to cook through, second to crisp. While the chicken rests, a hot tempering of curry leaves, garlic, dried chillies, soy and vinegar sputters in a wok. The fried chicken tosses through the tempering for 30 seconds and goes straight to the plate.
A classic Roman salad featuring crisp cos lettuce coated in a rich, anchovy-based dressing with crispy croutons, tender chicken, and pancetta. The soft-boiled egg adds creaminess to the velvety emulsified dressing.
Tomatillos, jalapeño, onion and garlic blitz into a green salsa, briefly cooked. Crisp tortilla chips toss into the simmering salsa for 2 minutes, long enough to coat, short enough that they keep some crunch. Topped with eggs and the standard creamy garnishes.
The Bahamian fish-shack starter that every visitor to Nassau or the Out Islands ends up trying within a day of arrival. You pound the conch briefly to tenderise it, then chop it fine and mix with diced onion, green and red pepper, celery, fresh chilli and herbs. A thick batter of flour, baking powder, milk and egg binds the lot into a holdable spoonful. Drop golf-ball-sized scoops into hot oil and fry until they're deep gold and crisp at the edges. The pink dipping sauce comes together in thirty seconds (mayo, ketchup, hot sauce, a squeeze of lime) and is half the reason anyone orders fritters in the first place. Eaten standing up at a beachside hut with a cold beer or a glass of sky juice, lime wedges on the side, the sea twenty feet away.
Sweet shortcrust pastry chills for 30 min. Filling: butter + flour make a blonde roux; trinity (onion + celery + green pepper) softens; crawfish tails + cream + tomato paste + Cajun seasoning + green onion finishes. Cool. Roll pastry; cut 10 cm rounds; spoon 1 tbsp filling on half; fold and crimp; brush with egg wash. Bake for 25 minutes at 200°C till deep gold.
A Louisiana hand pie, the Cajun answer to a Cornish pasty and the snack you'd buy at a Lafayette festival booth alongside a beer. You make a flaky shortcrust enriched with a little butter and lard (or all butter if you'd rather), cold and rested. The filling is a small batch of crawfish étouffée: a blond roux first, then the trinity of onion, celery and bell pepper, garlic, tomato, Cajun spice, stock and crawfish tails, simmered down until thick enough to hold its shape on a spoon. Cool the filling completely so it can be spooned into pastry circles, folded into half-moons, crimped sharp at the edge, brushed with egg wash and either deep-fried or baked. The fried version is the classic, with the pastry blistered amber-gold and the filling steaming inside. Eaten warm from the paper with a dab of remoulade and a cold drink.