Origin of Traditional Haggis

The history of haggis dates back centuries, with its origins believed to be rooted in Scotland’s farming and hunting communities. The dish was traditionally made as a way to utilize every part of the animal, ensuring nothing went to waste. Haggis became a staple in Scottish households due to its affordability, nourishment, and ability to feed large families. Today, it is most famously associated with Burns Night, an annual celebration on January 25th honoring the Scottish poet Robert Burns, who wrote the poem Address to a Haggis in its praise.

Why Is Traditional Haggis Banned in the U.S. and What Makes It So Controversial?

Haggis, Scotland’s national dish, is made from sheep’s pluck (heart, liver, and lungs) mixed with oatmeal, suet, and spices. The U.S. banned traditional haggis in 1971 due to FDA regulations prohibiting sheep lung consumption in food, citing health concerns over lung fluids. Despite this, haggis remains a beloved dish in Scotland, especially on Burns Night, honoring poet Robert Burns. While alternatives exist in the U.S., authentic haggis remains unavailable due to this restriction.

ALSO READ: Roasted Potatoes Recipe

Traditional Haggis: A Hearty Scottish Delicacy

Recipe by RecipeWikkiCourse: MainCuisine: ScottishDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

3

hours 

Calories

350

kcal

If you want to experience a true taste of Scottish tradition, traditional haggis is a must-try dish. Though it may seem unusual at first, its hearty and flavorful profile makes it a beloved classic. Whether celebrating Burns Night or simply exploring new cuisines, give this iconic Scottish dish a try and enjoy a piece of Scotland’s rich culinary heritage!

Ingredients

• 1 sheep’s pluck (heart, liver, and lungs)

• 1 sheep’s stomach or natural casing

• 1 cup steel-cut oatmeal

• 1 large onion, finely chopped

• 4 ounces suet (beef or lamb fat), chopped

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon ground nutmeg

• 1 teaspoon coriander powder

• 1/2 teaspoon cayenne pepper

• 1 cup beef or lamb stock

Directions

• Prepare the Sheep’s Pluck: Rinse the heart, liver, and lungs thoroughly. Boil them in salted water for 2 hours until tender. Once cooked, allow to cool, then finely mince.
• Toast the Oatmeal: In a dry pan, toast the steel-cut oatmeal until it turns golden brown for extra flavor.
• Mix the Ingredients: In a large bowl, combine the minced pluck, toasted oatmeal, chopped suet, onion, and seasonings. Add beef or lamb stock and mix until well combined.
• Stuff the Casing: Fill the sheep’s stomach or natural casing with the mixture, leaving some room for expansion. Sew or tie the casing securely.
• Cook the Haggis: Place the filled haggis in boiling water and simmer for 3 hours, making sure the casing does not burst.
• Serve and Enjoy: Carefully remove from the water, slice open, and serve hot.

Notes

• High in protein: Provides essential amino acids for muscle health.
• Rich in iron: Supports red blood cell production and prevents anemia.
• Good source of fiber: Thanks to the oatmeal content, aiding digestion.
• Energy-boosting: The combination of fats and proteins keeps you full for longer.

The post Traditional Haggis: A Hearty Scottish Delicacy appeared first on RecipeWikki.

Origin of Roasted Potatoes

The history of roasted potatoes dates back centuries, as potatoes have been a staple food in many cultures worldwide. Originally cultivated in South America, potatoes were introduced to Europe in the 16th century. Over time, they became a fundamental ingredient in various cuisines. Roasting potatoes became a popular method due to its simplicity and ability to bring out the natural flavors of the potatoes while creating a crispy texture.

Serving Suggestions

Roasted potatoes can be served with a variety of dishes. They pair well with grilled meats, roasted vegetables, eggs, or even a fresh salad. You can also serve them with dipping sauces like garlic aioli, ketchup, or ranch dressing for extra flavor.

ALSO READ: Ground Beef and Rice Skillet: A Quick and Hearty Meal

Roasted Potatoes Recipe

Recipe by RecipeWikkiCourse: MainCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

250

kcal

If you are looking for a simple, crispy, and flavorful side dish, roasted potatoes are the perfect choice! They are easy to prepare, customizable with different seasonings, and complement almost any meal. Try this recipe today and enjoy the delicious crunch and taste of perfectly roasted potatoes!

Ingredients

• 4 large potatoes (Yukon Gold, Russet, or red potatoes work best)

• 3 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1 teaspoon dried rosemary or thyme

• 1/2 teaspoon salt (or to taste)

• 1/2 teaspoon black pepper

• 1/2 teaspoon onion powder

• 1 tablespoon grated Parmesan cheese (optional)

• Fresh parsley for garnish

Directions

• Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• Prepare the Potatoes: Wash and scrub the potatoes thoroughly. Cut them into evenly sized cubes or wedges to ensure even cooking.
• Season the Potatoes: In a large bowl, toss the potato pieces with olive oil, garlic powder, paprika, rosemary, salt, black pepper, and onion powder. If using, sprinkle Parmesan cheese for extra flavor.
• Arrange on a Baking Sheet: Spread the potatoes in a single layer on the prepared baking sheet to allow them to roast evenly.
• Roast the Potatoes: Bake in the preheated oven for 30-35 minutes, flipping them halfway through for even crispiness.
• Garnish and Serve: Remove from the oven and garnish with fresh parsley. Serve hot as a side dish with your favorite main course.

Notes

• Rich in fiber: Helps with digestion and promotes gut health.
• Packed with vitamins: Contains Vitamin C and B6, essential for immune function and energy production.
• Good source of potassium: Helps regulate blood pressure and muscle function.

The post Roasted Potatoes Recipe appeared first on RecipeWikki.

Origin of Ground Beef and Rice Skillet

The Ground Beef and Rice Skillet is a modern take on traditional one-pan meals found in many cultures worldwide. Variations of this dish can be seen in Mexican, Italian, and American Southern cuisine, where ground beef and rice are commonly paired with spices and vegetables to create a comforting, hearty meal. Its simplicity and versatility have made it a household favorite for generations.

Serving Suggestions

This dish pairs well with a side of steamed vegetables, a fresh salad, or crusty bread. You can also customize it by adding bell peppers, corn, or beans for extra texture and flavor.

ALSO READ: Red Velvet Cheesecake Brownie: A Decadent and Irresistible Dessert

Ground Beef and Rice Skillet: A Quick and Hearty Meal

Recipe by RecipeWikkiCourse: MainCuisine: Mexican, ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

450

kcal

If you’re looking for a quick, nutritious, and flavorful meal, Ground Beef and Rice Skillet is a perfect choice! It’s an all-in-one dish that saves time, requires minimal cleanup, and delivers a comforting and hearty meal. Try this easy recipe today and enjoy a homemade, satisfying dinner!

Ingredients

• 1 pound ground beef

• 1 cup uncooked white rice

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes

• 2 cups beef broth

• 1 teaspoon paprika

• 1 teaspoon cumin

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 1 cup shredded cheese (optional)

• 2 tablespoons olive oil

• Fresh parsley for garnish

Directions

• Heat the Oil: In a large skillet, heat olive oil over medium heat.
• Cook the Beef: Add the ground beef and cook until browned. Drain any excess grease.
• Sauté the Aromatics: Stir in the chopped onion and minced garlic and cook for 2-3 minutes until fragrant.
• Add the Seasonings: Sprinkle in paprika, cumin, salt, and black pepper, stirring to combine.
• Add the Rice and Tomatoes: Mix in the uncooked rice and diced tomatoes with their juice.
• Pour in the Broth: Add beef broth, stir well, and bring to a simmer.
• Cover and Cook: Reduce the heat to low, cover, and let simmer for 18-20 minutes until the rice is tender.
• Add Cheese (Optional): If using, sprinkle shredded cheese over the skillet and let it melt.
• Garnish and Serve: Remove from heat, garnish with fresh parsley, and serve hot.

Notes

• High in protein: Ground beef provides essential protein for muscle growth and repair.
• Gluten-free option: Use gluten-free rice for a suitable meal for gluten-sensitive individuals.
• Rich in fiber: Rice and tomatoes add fiber, aiding digestion.

The post Ground Beef and Rice Skillet: A Quick and Hearty Meal appeared first on RecipeWikki.

Origin of Red Velvet Cheesecake Brownie

The origin of Red Velvet Cheesecake Brownie is a modern twist on traditional red velvet cake. Red velvet itself dates back to the early 20th century and gained popularity in the United States, particularly in the South. Combining the flavors of cheesecake and brownies, this innovative dessert was created to bring together the best of all three worlds—moist, tangy, and fudgy goodness in every bite.

ALSO READ: Anjeer Halwa: A Delicious and Nutritious Indian Dessert

Red Velvet Cheesecake Brownie: A Decadent and Irresistible Dessert

Recipe by RecipeWikkiCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

250-300

kcal

If you’re looking for an eye-catching, delicious dessert, Red Velvet Cheesecake Brownie is a must-try! With its perfect blend of flavors and stunning appearance, it’s sure to be a hit at any gathering. Try this recipe today and indulge in the ultimate combination of red velvet, cheesecake, and brownies!

Ingredients

• For the Red Velvet Brownie Layer:

• 1/2 cup unsalted butter, melted

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 tablespoon red food coloring

• 1 teaspoon white vinegar

• 2 large eggs

• 3/4 cup all-purpose flour

• 1/4 cup unsweetened cocoa powder

• 1/4 teaspoon salt

• For the Cheesecake Layer:

• 8 oz cream cheese, softened

• 1/4 cup granulated sugar

• 1 large egg

• 1/2 teaspoon vanilla extract

Directions

• Preheat the Oven: Set your oven to 350°F (175°C) and line a baking dish with parchment paper.
• Prepare the Red Velvet Brownie Batter:
  In a bowl, mix melted butter, sugar, vanilla extract, red food coloring, and vinegar.
  Whisk in the eggs one at a time.
  Sift in flour, cocoa powder, and salt, then mix until just combined.
  Pour most of the batter into the prepared baking dish, saving a little for swirling later.
• Prepare the Cheesecake Layer:
  In a separate bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth.
  Spread the cheesecake mixture evenly over the red velvet brownie batter.
• Create the Swirl Effect:
  Drop spoonfuls of the reserved red velvet batter over the cheesecake layer.
  Use a toothpick or knife to gently swirl the batter for a marbled effect.
• Bake the Brownies:
  Place in the oven and bake for 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
• Cool and Serve:
  Allow the brownies to cool completely before slicing into squares.
  Serve chilled or at room temperature for the best texture and flavor.

Notes

• Rich in antioxidants: Cocoa powder contains beneficial antioxidants that help fight free radicals.
• Calcium boost: Cream cheese provides a good amount of calcium, essential for strong bones.
• Mood enhancer: The combination of chocolate and sugar helps release endorphins, making you feel happy.

The post Red Velvet Cheesecake Brownie: A Decadent and Irresistible Dessert appeared first on RecipeWikki.

Origin of Anjeer Halwa

The origins of Anjeer Halwa can be traced back to traditional Indian cuisine, where figs have been used in sweets and dishes for centuries. Figs, or anjeer, have always been valued in Ayurveda for their medicinal properties. This dessert is particularly popular in North India and is often prepared during festivals and special occasions.

Serving Suggestions

Anjeer Halwa can be enjoyed warm or at room temperature. It pairs well with vanilla ice cream or a scoop of rabri for an indulgent experience. You can also store it in an airtight container for up to a week.

ALSO READ: Dal Makhani Recipe – North Indian Cuisine

Anjeer Halwa: A Delicious and Nutritious Indian Dessert

Recipe by RecipeWikkiCourse: DessertCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

350

kcal

If you are looking for a delicious yet healthy dessert, Anjeer Halwa is a must-try! It is easy to make, rich in nutrients, and perfect for festivals or special occasions. Try this recipe today and enjoy the delightful taste of this traditional Indian sweet!

Ingredients

• 1 cup dried figs (anjeer), chopped

• 1/2 cup milk

• 2 tablespoons ghee (clarified butter)

• 1/4 cup sugar (adjust as per taste)

• 1/2 teaspoon cardamom powder

• 2 tablespoons chopped nuts (almonds, cashews, pistachios)

• 1 tablespoon raisins

Directions

• Soak the Anjeer: Start by soaking the chopped dried figs in warm water or milk for 10-15 minutes. This helps soften them and makes blending easier.
• Blend into a Paste: Once the figs are soft, blend them into a smooth paste. You can add a little milk if required.
• Heat Ghee in a Pan: In a heavy-bottomed pan, heat 2 tablespoons of ghee.
• Cook the Fig Paste: Add the blended fig paste to the pan and cook on medium heat. Stir continuously to prevent burning.
• Add Sugar and Milk: Pour in the sugar and milk, and mix well. Continue cooking until the mixture thickens.
• Enhance the Flavor: Add cardamom powder for a rich aroma and taste.
• Garnish with Nuts: Mix in chopped nuts and raisins for extra crunch and flavor.
• Serve Hot: Once the halwa reaches the desired consistency, remove it from heat and serve warm.

Notes

• Rich in fiber: Helps with digestion and prevents constipation.
• Good for heart health: Contains potassium and antioxidants that regulate blood pressure.
• High in iron: Beneficial for people with anemia.

The post Anjeer Halwa: A Delicious and Nutritious Indian Dessert appeared first on RecipeWikki.

Dal Makhani Recipe – North Indian Cuisine

Recipe by SonaliCourse: MainCuisine: North IndianDifficulty: Easy

Servings

4

servings

Prep time

8

hours 

Cooking time

1

hour 

Calories

308

kcal

An ideal dal recipe that taste’s great when served with jeera rice or roti. Basically, it is prepared with a combination of black urad dal and rajma beans or kidney beans. Both the grains are slow-cooked in a pot and added with cream or malai which adds the richness to this black dal recipe.

Ingredients

• Main Ingredients
  
  

• ¾ cup whole urad dal , 140 grams (whole black gram)
  
  

• ¼ cup rajma , 40 grams (kidney beans)
  
  

• 3 cups water for pressure cooking , 750 ml water
  
  

• ½ cup finely chopped onions , 50 grams onion or 1 medium sized onion
  
  

• 1 teaspoon chopped green chilies or serrano peppers or 1 to 2 green chillies
  
  

• 2 teaspoons Ginger-Garlic Paste or 6 to 7 small to medium-sized garlic + 1 inch ginger – crushed to a paste in mortar-pestle
  
  

• 2 large tomatoes , 200 grams tomatoes – pureed or 1 cup tomato puree
  
  

• ½ teaspoon cumin seeds
  
  

• 2 to 3 cloves
  
  

• 2 to 3 green cardamoms
  
  

• 1 black cardamom
  
  

• 1 inch cinnamon
  
  

• 1 small to medium tej patta (Indian bay leaf)
  
  

• ½ teaspoon red chili powder or cayenne pepper or smoked paprika
  
  

• 2 to 3 pinches grated nutmeg or ground nutmeg powder
  
  

• 1 cup water or add as required
  
  

• ¼ to ⅓ cup low fat cream or half and half or 2 tablespoons heavy cream or
  
  

• ¼ teaspoon crushed kasuri methi (dry fenugreek leaves) – optional
  
  

• 3 tablespoon Butter – salted or unsalted
  
  

• salt as required
  

• For Dhungar Method (Optional)
  

• 1 small piece of charcoal
  
  

• ½ to ⅔ teaspoon oil – any neutral tasting oil
  

• For Garnish
  

• 1 to 2 tablespoons chopped coriander leaves (cilantro)
  
  

• ½ tablespoon low fat cream or half and half for garnish – optional
  
  

• 1 inch ginger julienne – optional

Directions

• Preparation
  
• Soak both the whole urad dal and rajma overnight in enough water for 8 to 9 hours or overnight. Later drain them well.
  
  
• Rinse both the lentils a couple of times in water.
  
  
• Drain again and then add them in a 3 litre pressure cooker. Add water and stir well.
  
  
• Pressure cook for 18 to 20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. If they are not cooked, then add about ½ cup water again and pressure cook for 4 to 5 whistles more.
  
  
• The urad dal should melt in the mouth and should not give any bite or resistance when eaten. You can also just mash the urad dal with a spoon or with your fingers to check the doneness. The same rule applies for rajma too. Keep the cooked beans aside.
  
  
• In a blender or mixer jar, take chopped tomatoes and blend to a smooth puree. Set aside.
  
  
• You can also add ready 1 cup tomato puree instead of blending the tomatoes. No need to blanch the tomatoes while pureeing.
  
• Making Dal Makhani
  
• In a pan, now heat butter. You can use salted butter or unsalted butter.
  
  
• Add the whole spices – cumin seeds, cloves, green cardamoms, black cardamom, 1 inch cinnamon, 1 small to medium tej patta.
  
  
• Fry for some seconds till the spices sputter and become aromatic.
  
  
• Add finely chopped onions.
  
  
• Stir and sauté the onions on a low or medium-low heat often till they become light golden.
  
  
• Add the ginger garlic paste. Stir again and sauté for some seconds till the raw aroma of ginger-garlic goes away.
  
  
• Add the chopped green chilies and sauté for a minute.
  
  
• Add the prepared tomato puree and mix well.
  
  
• Add red chili powder and 2 to 3 pinches of grated nutmeg or nutmeg powder.
  
  
• Stir very well and sauté this mixture on a low to medium flame, till you see fat releasing from the sides.
  
  
• Then add the cooked urad dal and rajma beans along with the stock. Also add 1 cup water or as required.
  
• Slow Cooking
  
• Stir very well and simmer the dal makhani uncovered on a low flame.
  
  
• Keep on stirring often, so that the lentils don’t stuck to the bottom of the pan.
  
  
• Once it has begun to thicken, add salt as required.
  
  
• Stir very well and continue to simmer on a low flame. Keep on stirring when the lentils are simmered on low heat.
  
  
• When simmering you can add more water if the gravy looks thick or dry. The longer you keep dal makhani to simmer, the better it tastes.
  
  
• I kept it for about an overall 25 minutes on a low flame. Do keep on stirring at intervals.
  
  
  
• When the gravy has thickened enough, then add cream. Dal makhani is not too thick or too thin. It has a medium consistency.
  
  
• Mix the cream very well. Then switch off the heat.
  
  
• Add crushed kasuri methi (dried fenugreek leaves). Mix again.
  
  
• Cover and set dal makhani aside, if you are proceeding to the dhungar method. Or else you can serve dal makhni straight away.
  
• Dhungar Method
  
• Heat a small piece of charcoal on flame till it becomes red hot. With the help of tongs, keep on turning the charcoal piece so that it evenly burns.
  
  
• Keep the red hot charcoal in a small bowl.
  
  
• Pour ½ teaspoon oil on the hot charcoal.
  
  
• Immediately keep this bowl on top of the dal makhani.
  
  
• Cover for a minute and allow the charcoal to infuse its smoke in the dal makhni. Remove the bowl. Stir again.
  
  
• Serve punjabi dal makhani garnished with chopped coriander leaves (cilantro) and a few teaspoons of cream with naan, roti, paratha or steamed rice.
  
  

Notes
TIPS:

• Cooking in pot or pan: Add the the soaked black gram, kidney beans and 3 to 4 cups water in a large pot. Cover and cook on medium heat till the lentils and beans soften. Add water as needed. If cooking the beans in a pot, it may take from 45 minutes to 1 hour.
• Soaking: It is always better to soak beans overnight or for 8 to 9 hours. Soaking reduces the phytic acid in them which causes indigestion and flatulence. Soaking also helps the beans to cook faster.
• Rinsing: Before cooking, rinse the soaked beans in water a couple of times. Then drain all the water and cook the beans with fresh water.
• Cooking: When you soaking beans and lentils the cooking time considerably reduces by 25%. You can then cook the soaked beans in a pan or in a pressure cooker or instant pot.
• Freshness: Beans & legumes should be fresh and not aged. Beans which are too old or beyond their expiry date (shelf-life) will take a more time to cook and may not cook well enough to give a melt in the mouth texture. Undercooked beans upset the stomach too.
• Tomatoes: Tomatoes are an important ingredient in this recipe. You could use canned tomatoes too or packaged tomato puree (1 cup). For fresh tomatoes, choose the sweet and ripe variety. Do not add highly sour or tart tomatoes.
• Dhungar method: The smoking method can be skipped too if you do not have charcoal. If you have smoked paprika, then use it in place of red chilli powder in the recipe to give a faint smoky flavor in the dish.
• Lentils: Use split urad dal with the husks or beluga lentils (black lentils), whole red lentils (masoor dal) and whole moong lentils. The taste with all these lentils will be different and the cooking time will also change.
• Whole Spices: Substitute whole spices with ½ teaspoon of garam masala powder. Add garam masala powder at the step when kasuri methi (dried methi leaves) are added. Add ½ teaspoon curry powder if you do not have garam masala.
• Fresh tomatoes: Use canned tomatoes or packaged tomato puree (1 cup) in place of fresh tomatoes. You may need to add some more water as packaged tomato puree is usually thick.
• Low fat cream: Use lite cream or half and half. If using heavy cream, add 2 tablespoons of it.
• Dried fenugreek leaves: Skip if you do not have these.
• Charcoal: Use smoked paprika or morita peppers which are smoked jalapeno peppers. These are smoked with a different method that leaves them with a fresh charcoal flavor.

The post Dal Makhani Recipe – North Indian Cuisine appeared first on RecipeWikki.

On a hot summer’s day, Chinese cooks will allude to the “cooling” quality of the squash. Medicinal properties aside, stir-fried melon is a refreshing dish that’s worth looking into, even if it takes an acquired palate to appreciate.

Bitter Melon Stir Fry With Pork

Recipe by skynetDifficulty: Medium

Servings

3

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

339

kcal

Bitter melon is a vegetable that originated in India. It was introduced to China in the 14th century and remains a popular vegetable in Chinese cuisine, as well as Southeast Asian cooking. It can be crunchy or soft, depending on the preparation. And as the name suggests, it has a bitter flavor. Par-boiling and then pairing the vegetable with tender pork and a flavorful sauce will mellow that bitterness.
Serve this recipe as a tasty main dish with a simple side dish of steamed rice or freshly boiled noodles. It's quick enough to cook on a weeknight.

Ingredients

• 1 pound bitter melon
  

• 1/2 pound lean pork
  

• 1 1/2 teaspoons light soy sauce
  

• 2 teaspoons rice wine or sherry
  

• 1 pinch freshly ground black or white pepper
  

• 3 1/4 teaspoons cornstarch, divided
  

• 1/2 cup chicken broth
  

• 1 tablespoon sherry
  

• 2 teaspoons granulated sugar
  

• 1 tablespoon Chinese salted fermented black beans
  

• 2 teaspoons minced garlic
  

• 2 tablespoons vegetable oil (as needed)
  

• 1/4 teaspoon sesame oil
  

• Salt and pepper, to taste
  

Directions

• Gather the ingredients.
  
• Bring a large pot of water to a boil.
  
• Cut the ends off the bitter melon and cut in half lengthwise (do not peel).
  
• Remove the seeds and pith from the middle of the melon with a small spoon.
  
• Cut the melon diagonally into 1/4-inch slices.
  
• Place the sliced bitter melon in the boiling water and parboil until it is just tender, about 2 to 3 minutes, then drain.
  
• Cut the pork across the grain into very thin, 1/8-inch thick slices that are 1 1/2 to 2 inches long.
  
• Place in a bowl and add the soy sauce, rice wine (or the same amount of sherry), pepper, and 2 teaspoons cornstarch. Stir to combine and let the pork marinate while preparing the other ingredients.
  
• In a small bowl, combine the chicken broth, sherry, and sugar.
  
• In a separate small bowl, dissolve 2 teaspoons of cornstarch in 1 tablespoon water.
  
• Rinse the black beans to remove excess salt. Mash the beans with the side of a cleaver or knife.
  
• Stir together the beans and chopped garlic with a small amount of water.
  
• Heat 1 tablespoon of oil in a wok over medium-high heat. When the oil is hot, add the bean and garlic mixture.
  
• Cook, stirring for about 15 seconds until aromatic, then add the pork. Stir-fry for 2 to 3 minutes, until the pork turns white and is nearly cooked. Remove the pork from the pan.
  
• Heat 1 to 2 teaspoons oil in the wok, as needed. When the oil is hot, add the bitter melon. Stir-fry for a minute, then pour in the chicken broth mixture. Add the pork back into the pan, stirring to mix everything together.
  
• Cover and simmer for 2 minutes.
  
• Re-stir the cornstarch and water mixture. Push the other ingredients to the sides of the wok and add it to the chicken broth in the middle of the wok, stirring to thicken. Stir everything together, stir in the sesame oil, and season with salt or pepper if desired.
  
• Serve hot and enjoy!
  
  

Notes

• There are a couple of varieties of bitter melon. The Chinese variety is green and the Taiwanese variety is white and tends to be softer in texture and more bitter.
• The skin is edible so there's no need to peel before cooking.

The post Bitter Melon Stir Fry With Pork appeared first on RecipeWikki.

Moroccan-spiced Lamb Burger

Recipe by Sonali Course: MainCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

386

kcal

He may be executive chef at London's luxe Conservatory at The Lanesborough, but Paul Gayler knows a thing or two about American cuisine, too. In The Gourmet Burger, he rethinks the barbecue classic using premium and international ingredients. Here, he adds mildly spicy North African flavors.

Ingredients

• Salsa
  

• 2 tablespoons olive oil
  

• 2 tablespoons fresh lemon juice
  

• 1 tablespoon honey
  

• 2 beets, boiled, peeled, cut into 1/3-inch cubes
  

• 1 large orange, peel and pith cut away, flesh cut into 1/3-inch cubes
  

• 1 cup chopped red onion
  

• 1/4 cup chopped pitted green Greek olives
  

• Burgers
  

• 1 large shallot, minced
  

• 2 tablespoons chopped fresh cilantro
  

• 1 jalapeño chile, seeded, minced
  

• 1 garlic clove, minced
  

• 1 1/4 teaspoons salt
  

• 3/4 teaspoon ground black pepper
  

• 1/2 teaspoon paprika
  

• 1/2 teaspoon ground cumin
  

• 1 3/4 pounds ground lamb
  

• Nonstick vegetable oil spray
  

• 4 large cracked-wheat hamburger buns, split horizontally
  

• 1 1/3 cups thinly sliced Bibb lettuce
  

• Mayonnaise
  

Directions

• For salsa:
  
• Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.
  
• Do ahead: Can be made 8 hours ahead. Cover and chill.
  
• For burgers:
  
• Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add lamb and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. Arrange on small baking sheet.
  
• Do ahead: Can be made 8 hours ahead. Cover and chill.
  
• Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place lettuce and large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.
  
  
• Serve immediately with your choice of toppings.

The post Moroccan-spiced Lamb Burger appeared first on RecipeWikki.

Amatriciana Recipe

Recipe by SonaliCourse: MainCuisine: ItalianDifficulty: medium

Servings

4

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

529

kcal

This is a classic Italian pasta dish. Use fresh basil when it's in season; at other times, use fresh flat-leaf parsley.

Ingredients

• 4 slices bacon, diced
  
  
  

• ½ cup chopped onion
  
  
  

• 1 teaspoon minced garlic
  
  
  

• ¼ teaspoon crushed red pepper flakes
  
  
  

• 2 (14.5 ounce) cans stewed tomatoes
  
  
  

• 1 pound linguine pasta, uncooked
  
  
  

• 1 tablespoon chopped fresh basil
  
  
  

• 2 tablespoons grated Parmesan cheese
  
  

Directions

• Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons of drippings from the pan.
  
  
• Add onions, and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.
  
  
• Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.
  
  
• Stir basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.
  

The post Amatriciana Recipe appeared first on RecipeWikki.

Malaysian Fried Chicken Recipe

Recipe by skynetCourse: mainCuisine: malaysiaDifficulty: medium

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

587.8

kcal

Marinated in a fragrant curry paste before tossing in cornflour to make the coating ultra craggy and crunchy as it fries, Ayam Goreng is Malaysia’s answer to Southern Fried Chicken. In the crowded playing field of fried chicken, it’s a hot contender for the world’s best!

Ingredients

• 1.25 kg / 2.5 lb chichen thighs ad drumsticks, bone in skin on (I use 4 thighs, 3 drumsticks, Note 1)
  

• TOASTED SPICES:
  

• 2 tsp coriander seeds
  
  

• 2 tsp cumin seeds
  
  

• 1 tsp fennel seeds
  

• AYAM GORENG CURRY PASTE:
  

• 3 garlic cloves , roughly chopped
  
  

• 1 tbsp ginger , roughly chopped
  
  

• 1 tbsp galangal , roughly chopped (Note 2)
  
  

• 1 1/2 tsp curry powder (any type fine, mild or spicy – your choice)
  
  

• 1 lemongrass , white part only roughly chopped (Note 3)
  
  

• 1 tsp turmeric powder
  
  

• 2 small eshalots (French onions, US: shallots), peeled and roughly chopped (Note 4)
  
  

• 1 1/2 tsp cooking/kosher salt (or 1 tsp table salt)
  
  

• 1/2 tsp chilli powder , adjust to taste (Note 5)
  
  

• 2 tsp brown sugar
  
  

• 7 tbsp coconut milk (full fat best!)
  

• COOKING:
  

• 1/2 cup cornflour / cornstarch
  
  

• 1.75 litres / quarts vegetable or canola oil
  

• GARNISH (OPTIONAL):
  

• 1 tbsp garlic ,minced (not too small, else it burns)
  
  

• 1 tbsp large red chilli (cayenne pepper), deseeded and minced
  
  

• 1 tbsp green onion , minced
  
  

• Pinch of salt
  
  

• Coriander/cilantro leaves
  

Directions

• Toast spices: Toast spices in a small skillet over medium heat (no oil) for 2 minutes or until the spices smell fragrant. Transfer seeds into Nutribullet, small food processor OR into a tall jug that fits a stick blender.
  
  
• Curry paste: Add remaining Curry Paste ingredients and blend until smooth.
  
  
• Marinate: Pour Curry Paste over chicken in a ziplock bag (or bowl, Note 6). Toss to coat, then marinate for 24 hours in the fridge, up to 48 hours.
  
• PREPARE TO COOK (WORK IN SPECIFIED ORDER OF STEPS):
• Dechill chicken: Remove chicken from fridge 30 minutes prior to cooking and transfer into a bowl (most marinade should be stuck to chicken).
  
  
• Preheat oven to 80°C/175°F and place rack on tray – to keep chicken warm. (Note 7)
  
  
• Cornflour coating: Add cornflour to chicken and toss to coat – it will thicken the paste, this is what makes the craggy coating.
  
  
• Heat oil 180°C/350°F: Pour oil into a wide, heavy based pot to a depth of 6 cm / 2.5 " (my 26cm/10.5" cast iron pot = 1.75L/quarts oil, Note 8). Heat over medium high heat to 180°C/350°F – maintain temp as best you can (Note 9). This recipe will NOT work well with an air fryer – see Note 8.
  
  
• Fry: Carefully place 3 pieces of chicken in, do not touch for 2 min (to let crust adhere). Oil temperature should drop to 150°C/300°C – increase heat if needed.
  
  
• Fry 8 minutes (75°C / 167°F): Fry for 8 minutes (wings for 5 minutes), or until deep golden brown and internal temperature at thickest part is 75°C / 167°F.
  
  
• Keep warm: Place cooked chicken onto rack and keep warm in oven. Cook remaining chicken.
  
  
• Serve immediately, sprinkled with coriander and garlic-chilli garnish, if using. See in post for side dish suggestions!
  

Notes

• 1. Chicken – I buy bone in thighs, drumsticks and wings for ease. For true Malaysian fried chicken experience, cut up your own chicken so you get breast pieces as well – ensure you keep the skin on and bone in. Cut breast into 2 pieces through the bone.
• 2. Galangal is an ingredient used in South East Asian cooking that looks like ginger and tastes like ginger but is more citrusy. It’s actually pretty hard to cut so take care when slicing it! Peel it like ginger – either with a sharp edge teaspoon or (carefully!) with a small knife. 
• 3. Lemongrass – To prepare, cut and discard the top reedy part off – we only want the bottom 10 – 12cm / 4 – 5″. Peel the reedy green shell to reveal the softer white part on the bottom half of the lemongrass.
•  4. Eschalots – Also known as French onions, and are called “shallots” in the US. They look like baby onions, but have purple-skinned flesh, are finer and sweeter. Not to be confused with what some people in Australia call “shallots” ie the long green onions.
• 5. Chilli powder – This recipe calls for pure chilli powder, not US chili powder which is a blend of spices and is not as spicy (often labelled “blend”). Anything labelled “chilli powder” in Australia (and generally outside the US) is pure chilli. If you’re in the US, best to go to an Asian store, bit tricky to be 100% confident when buying online.
• 6. Bowl will work too, but ziplock bags work better because it works better to keep the marinade coated on the chicken.
• 7. Keeping chicken warm – this is the temp at which chicken will stay warm, keep the coating crispy but will not continue to cook the chicken inside. Rack required to ensure underside of chicken stays super crispy.
• 8. Frying vessel – I feel safe using a heavy cast iron pot because it’s heavy so it won’t move. For most oil efficiency, use a wok – shape means you will use about 30% less oil with same surface area for frying. If you have a deep fryer, I salute you!
• 9. Oil temperature – use a thermometer or surface scanner thermometer. If you don’t have one, test by throwing in a lump of breading – should sizzle straight away but not burn quickly. OR stick a bamboo chopstick in and touch the base of the pot – if bubbles rise from floor of pot, oil is hot enough.
• 10. Cooking order – thighs and drumsticks cook in the same time, cook together first. Then wings, then (if using breast) do breast last. Reason: dark meat stays juicier in warmed oven, and breast cooks faster.
• 11. Oil reuse – I clean my oil using this simple cornflour/cornstarch method from Cooks Illustrated, else you can use a very fine mesh strainer (though some bits will get through) or just let the find bits settle then pour the clear top part off. Usually, I comfortably re-use oil 3 times once cleaned when frying mild flavoured foods. Unfortunately with Ayam Goreng, I find that it’s really not re-usable except to make similarly seasoned foods again because of the strength of the seasonings and because you cook with it for a good 25 minutes which is using the oil a lot more than usual deep frying recipes.

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