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How do you make Vietnamese Pho? | National Dish of Vietnam

Wayne @NationalDish — Wed, 05 Sep 2018 13:00:37 +0000

Serve Vietnamese Pho will all the different elements ‘on the side’ and then build your bowl

There seems to be Vietnamese restaurants popping up all over the place – and for good reason, the food is the nuts. How do you make Vietnamese Pho (pronounced fur)?

This is one National Dish we don’t mind posting, we did this as part of a banquet, my good chum @fp_in_the_kitchen and I. I’ll focus on the Pho here though and post the other dishes separately.

Get ready for some good food from ‘The Nam‘, Cheltenham…that’s fucking terrible…

How do you make Vietnamese Pho? | National Dish of Vietnam

This is a single recipe that was part of an entire banquet - for 4-6. We’re focusing on Vietnamese Beef Phở Gỏi cuốn. The cooking times won't require you to be working non-stop - this is all about the prep. You need to prep ahead - OK?

CourseDips and bits, Main Dish, Starter
CuisineVietnamese

Servings4-6 People

Prep Time30 Mins

Cook Time10 Hours

Ingredients

1bone of beefget this from your butcher
2good size sirloin steak
1large bunch fresh corianderfinely chop the stalks and set aside (you'll need the leaves too)
2whole limecut into quarters
1litre beef stock
1cup bean sprouts
1large thumb fresh gingerpeeled and sliced finely
3medium white onionfinely chopped
5cloves garlicfinely sliced
4large fresh red chillisliced, don't both to de-seed (unless you really want to)
6tbls dark soy sauce
2tbls fish sauce
350grams noodlesyour choice, but flat rice noodles is the norm
2tsp Chinese five spice
8chopped spring onionstry and slice them at an extreme angle, they look cool
1bowl full mange toutuse any bean you like, sugar snaps would also be amaze
1handful Chinese greens

Instructions

Right, now the prep for this easy as hell, but after that there is a 10 hour wait - and it's worth it. If you want to make a real Vietnamese Pho, packed with flavour, you gotta do it this way. Nothing wrong with leaving it over night by the way, the longer the better.
You're gonna need some beef bones, any decent butcher should be able to sort you out with these. My guy did good. Get the oven going, place the bone(s) into a roasting tray (only needs to be big enough to take it), chop up an onion or two and some lemongrass, oil it and pop in the oven for about 20 mins at 200.
Whilst the beef bone is building up some colour, add some oil to a stock pot or saucepan on a medium high heat and then add the remaining white onion, garlic (hold a little back), two thirds of the chilli, ginger, coriander stalks and Chinese five spice - give a stir and let the onions soften before.
Whip the beef bone out of the oven, it should be gnarly and brown, drop it (along with the onion and lemon grass) into the stock pot and then add enough beef stock to cover the bone. Add the fish sauce. Bring to the boil, turn it down to super super low simmer, lid on and leave it. For AT LEAST 10 HOURS.
Whilst that's going on, use this time to marinate your sirloin steaks. In a dish that you can cover, add soy sauce, garlic and lime juice and drench the steaks in it - cover with cling film and refrigerate.
Now you should have a deep broth which you'll add a load of goodies that we'll prep now. Everything will be separate, you and your guests will build their own. You'll need some Ramen or noodles bowls. Strain your stock and add it back to the pan. if you want it nice and clear, do it twice through clean muslin. Now keep it hot (do not boil).
Ok, so we're gonna have some sirloin steak, some noodles, some mange tout, bean sprouts, spring onions, coriander leaves - you can totally go off piste here, char-grilled baby pak choy would be the nuts.
To avoid running your ass off in the final moment, firstly prep the stuff that can be served cold, lay the table, put something down to take the hot stock pot - get everything ready, so as you cook and heat things up, you can just serve and sit with your guests and enjoy it. Just think it through for a mo - it's not hard - make life easy.
The main event is the steak, for that you need a very hot pan (I prefer flat bottom not griddle - bring more of the meat into contact with the heat, resulting in more gnarlyness). Get some boiling water on for the mange tout, place a sieve over that and put the greens in, cover that with a lid. Only a few mins.
Prep the noodles to time too. We're gonna cook this steak rare - hot pan, pop em in, season with some salt and LEAVE THEM THE HELL ALONE for a few mins. When you can't bear it any longer, lift and look for decent amount of charring and flip em. This will be for a 2 mins tops probably.
On a piece of wood, whip the steaks out and slice them. Take to the table.
Everything is done - build your bowl with noodles first, then stock (provide a ladle) and add what you want, finishing with a few strips of steak and sprinkle with sprint onions.

The post How do you make Vietnamese Pho? | National Dish of Vietnam appeared first on National Dish.

This is the best yogurt dip ever | Middle East and North Africa | National Dish Recipe

Wayne @NationalDish — Wed, 21 Feb 2018 00:19:04 +0000

The best yogurt dip ever – this really is easy – you could adapt it in many ways too – bowl of this and some flat breads, you’ll be well happy and so will your chums.

I was cooking up some Moroccan Lamb the other day and wanted the best yogurt dip ever to go with all the flatbread and spice action.

This isn’t from Morocco, but who cares, it’s amazing – I’d say it was Middle Eastern, leaning toward Israel.

It’s nutty with Pomegranate – so a crunchy mutha – the textures are really fun.

The best yogurt dip ever - here's how you make it

This thing is so quick and easy, don't feel that you need it to go with something, it would make a great appetiser or just whip it out when your buddies are round for drinks.

CourseDips and bits, Side Dish, Starter
CuisineMiddle Eastern

Servings6 People

Prep Time20 Minutes

Cook Time5 Minutes

Ingredients

1massive tub Greek yogurtget as much as you want to serve, it goes real fast, so be generous
1large handful almondskeep em whole, we're gonna toast them
1whole pomegranateremove the seeds (you can buy them pre-prepped if you want)
1good handful mintyou want fresh mint leave, chopped
half cucumberslice it length ways and with a teaspoon deseed it - then chop. Leave some as half moons on the side - see pic
1good pinch sea salt flakesonly Maldon will do
good quality rape seed oilyou can use good olive oil if you like, either way - ONLY USE THE GOOD STUFF

Instructions

Get a frying pan on a medium high heat and throw in all of the almonds. Keep em moving from time to time, you just want them to catch a little but not burn - defo some charring. Keep an eye on them whilst you do the rest.
Get a mixing bowl, you won't serve it in this, and put all the yogurt in with a good pinch of salt.
Prep your cucumber (chop it chunky and hold back a handful of half moons on the side), pomegranate and mint leaves. Check your almonds - don't burn them!
Get a mortar and pestle and smash up 1/2 of the almonds - rough, not fine - we want chunks. Add them to the remaining whole almonds and then add 2/3 of the lot to the yogurt along with the 2/3 of the mint and 2/3 of the chopped cucumber. That will leave you with 1/3 as a mix of whole and smashed almonds, 1/3 each of the mint and cucumber - will make sense at the end.
Now add 2/3 of the pomegranate and gently fold. The reason for this is that you want to keep the yogurt white and avoid turning it pink - you might be thinking, ooh - I'll make mine pink. Don't! You'll only get annoyed with yourself.
Now you should have a white, mixed-through dip. Now grab a nice looking bowl of a decent size and gently pour the mixture in to it - try not to make a mess if you want it to look good.
Take the remaining mint, almonds mix, pomegranate and cucumber and in any order you like, from a height, sprinkle it over the top - covering as much as possible. Follow that with a generous pinch of Sea Salt and then a generous drizzle of golden virgin Rape Seed oil.
Serve with flat breads of all kinds. Immense.
Thank you Israel

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Serrano Ham, Goats Cheese and Peach Salad | ensalada de Serrano, queso de cabra y melocotón | What is the national dish of Spain?

Wayne @NationalDish — Tue, 25 Jul 2017 13:41:38 +0000

A real crowd pleaser and simple to boot – goats cheese salad with Serrano ham and peaches
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

It’s sunny and you want something fast and healthy. This is only labelled Spanish because I used Serrano ham – but you can use any dry cured med ham, such as Parma – so it’s basically a Mediterranean thing. So much more than a goats cheese salad.

The critical thing and the reason to make this, is the peach, goats cheese and the dressing – it’s sunshine on a plate and rather impressive.

Cold drinks are a must and English ‘Dry’ Cider, especially Stowford Press, cuts nicely through the honey lemon dressing and enhances the flavour of the goats cheese. Sounds total nonsense doesn’t it? Try it first…it’s skill!

Serano Ham, Goats Cheese and Peach Salad | ensalada de serrano, queso de cabra y melocotón | What is the national dish of Spain?

Of all the cured hams in the world, Serrano ham is up there with the best. You can use Parma ham, but there is actually a difference.

CourseSalad, Side Dish, Starter
CuisineSpanish
KeywordSalad, Spanish Food

Servings2 people

Prep Time15 minutes

Cook Time0 minutes

Ingredients

1bag mixed salad leavesI'd go for a rocket mix, lamb lettuce is great too - even watercress or spinach
2fresh peachescut in to 8 segments each
5slices Serrano hamuse Parma Ham and this becomes Italian, use English honey roast ham and it becomes gross - so don't
125grams goats cheesego for full fat, English and French are good
1tbls honeyclear
1handful pine nutsroast these gently in a dry frying pan
1/2fresh lemonthe juice
1pinch sea salt flakes
1pinch ground black pepper
1tbls olive oilextra virgin

Instructions

The picture alone should show you how to make this. Put a pan on medium high heat and add the pine nuts - let them dry roast in the pan, don't let them catch too much - shake the pan frequently.
Whilst the Pine Nuts are doing their thing get a serving platter out and a chopping board. Slice the peaches in half, remove the stone and slice in to eight wedges. At the same time cut you goats cheese in to bite sized chunks or just rip it apart for a more Jamie Oliver style finish - it's doesn't matter.
If you need to, wash your salad leaves and give them a whizz in a salad spinner. Get the Serrano ham and remove it from those little plastic sheets - unless you've sliced it off the leg yourself, you sexy bitch.
Your nuts should be done by now. Get a jar and add the oil, honey, salt, pepper and lemon juice and shake it up and taste - adjust accordingly, usually more honey or salt.
On the platter add all the prepped ingredients, sprinkle over the dressing and give them a gentle toss - you want the goodies throughout. For aesthetics arrange it so you can see some of each of the ingredients - just look at the pic.
Thank you Spain

The post Serrano Ham, Goats Cheese and Peach Salad | ensalada de Serrano, queso de cabra y melocotón | What is the national dish of Spain? appeared first on National Dish.

Mexican Cauliflower Nacho Mountain | Coliflor Nacho Montaña | What is the national dish of Mexico?

Wayne @NationalDish — Mon, 17 Apr 2017 11:26:37 +0000

The original carb heavy dish originated in Mexico, but was cooked for Americans, who had visited a restaurant just across the border. The restaurant was closing and had few ingredients, so they made a nacho, cheese and jalapeño snack and the rest is history.

This version, with cauliflower, adds a few more flavours, is equally as social, tasty as hell and way healthier.

Coliflor Nacho Montaña | Mexican Cauliflower Nacho Mountain

You'll need guacamole, salsa and all that, you can buy it, but it's so much easier to make it and it tastes better. But if you must, don't beat yourself up, it'll do. Another thing to bear in mind, the

CourseSnack, Starter
CuisineMexican, Tex-Mex

Servings4 people

Prep Time20 minutes

Cook Time20 minutes

Ingredients

For the cauliflower nachos

1medium cauliflowercut into florets
1tsp cumin po
1tsp garlic powder
1tsp chilli powder
1tsp smoked paprika powder
2tbls olive oil
1pinch sea salt flakes

Salsa

1punnet cherry tomatoeschopped, a lot
1 fresh red chillifinely chopped
1pinch sea salt flakesseason to taste
1small red onionfinely chopped
1clove garlicfinely chopped
1tbls fresh corianderjust the stalks, finely copped - keep the leaves aside for later
2tbls olive oil

Guacamole

1large ripe avocadouse two if you want more, halved and stone removed
1 fresh red chillifinely chopped, don't sorry about the seeds you wuss
2tbls olive oil

To dress it

1bunch fresh corianderjust the leaves from earlier, roughly chopped
1tub sour cream
350g mozzarellanot buffalo, grated. You can use Cheddar or Monterrey Jack if you like
1jar pickled jalapenogreen or red or both

Instructions

Prepping the cauliflower

Put the oven on 220. Whilst that is heating up, in a mixing bowl add all the cauliflower and oil and coat, then add all the spices and toss it around, gently, you just want to coat it, not mash it.
Get a serving platter or even baking tray (you'll serve it in this, so choose well and make it ovenproof, obvs) and spread the spiced cauliflower over it, not too crowded and bake in the oven for 10 minutes, until it starts to take on some charring - give it a little toss half way through. When done, remove and set aside - keep the oven on.

Make the salsa

In bowl, add the chopped tomatoes, red onion, garlic, chilli, coriander stalks and the olive oil and mix - carefully season with salt to your liking - set aside. See how easy that is?

Make the Guacamole

On a chopping board, place your de-stoned avocado halves and drizzle with the olive oil. Get a potato masher and mash. If you like it chunky then make it chunky, if you like it smooth...you get the picture.
When happy, carefully season with salt and mix in the chilli. Leave aside.

Finally

Arrange a layer of cauliflower on the serving platter, throw on a layer of cheese, dollop some teaspoons of salsa and sprinkle jalapeños. Add another layer of cauliflower on top and repeat until you've used it all up - try to pile it slightly, but you don't have to.
When ready, put back in the oven until the cheese has melted and is starting to take colour, don't burn it.
Remove from the oven and add teaspoon sized (or larger if you prefer) dollops of guacamole and sour cream - all over it. When you've run out, sprinkle another load of jalapeños and the coriander leaves (coriander leaves optional).
Serve it up, give everyone a gluten free beer, a fork and tuck in - in that order.
Thank you Mexico

Gracias

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Côte d’Ivoirian fried plantain with roasted nuts | How do you make Alloco or Kelewele | What is the national dish of The Ivory Coast

Wayne @NationalDish — Thu, 13 Apr 2017 20:24:11 +0000

Street food that kids will love, this is finished in Ghanaian style but is the Côte d’Ivoire recipe
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

I’ve sort of done two recipes in one. Alloco, which is known as Kelewele in Ghana (also Dodo in Nigeria and Makemba in the Democratic Republic of Congo) is a common West African street food and side dish. So, how do you make Alloco?

I’ve added roasted nuts to this version, which would make it Ghanaian, but the base is the Ivory Coast recipe – you decide.

How do you make Alloco | Kelewele | Fried plantain with roasted nuts

If you think you can remember, get a wok or saucepan and heat enough vegetable oil for the plantain to float when cooking, heat it slowly whilst you do the prep.

CourseSide Dish, Snack, Starter
CuisineAfrican, Côte d'Ivoirian, Ghanaian

Servings2 people

Prep Time10 minutes

Cook Time15 minutes

Ingredients

Main stuff

1ripe plantainsliced at an angle slightly less than 1cm wide
200ml vegetable oilenough to stop the plantain touching the pan when cooking
1small handful salted peanuts
1small handful pistachio nutsshelled, obvs

Spice mix

1tsp cayenne pepper
1tsp garlic powder
1small chunk fresh gingerfinely grated
1tsp sea salt flakes

Instructions

Place a heavy bottomed frying pan on a medium high heat and add the nuts, move them around from time to time, don't let them burn. At the same time, on a low heat, place a wok and slowly heat enough vegetable oil to fry the plantain (they will float) - keep an eye on this too. Peel and slice the plantain, at an angle.
In a bowl add all the spice mix and then the sliced plantain - be gentle, don't mash em.
When done, the plantain should be a lovely golden brown, covered in the spice dust.
Give the nuts another wiggle, if you think they're done, turn the heat off and let them sit in the pan.
Get the oil in the wok hot enough to fry, using a slotted spoon, dip one of the plantain slices, if you get an instant reaction, it's ready. In batches, lower in enough plantain so they're not overcrowded and cook for about 4-5 minutes - don't burn them, if they look too dark, it's been too long.
On a plate, place a few layers of kitchen towel and using a slotted spoon, fish out the plantain and place on the plate to drain - note the colour, that's done.
Once all cooked, pile high on a serving plate and sprinkle over the nuts.
Thank you Côte d'Ivoire

Merci

The post Côte d’Ivoirian fried plantain with roasted nuts | How do you make Alloco or Kelewele | What is the national dish of The Ivory Coast appeared first on National Dish.

How do you make Nigerian lamb Suya? | Rago Suya | What is the national dish of Nigeria?

Wayne @NationalDish — Thu, 06 Apr 2017 20:43:24 +0000

Nigerian lamb Suya, a seriously cool street food kebab, great served with Ghanaian Jollof cauliflower rice
Photograph: Wayne Morgan – nationaldish.co.uk © 2017

Africa is a amazing place, with food all to often hard to come by for far too many people. That said, amazing things happen when they cook. Nigerian Lamb Suya is rather unique, a West African dish that is great fun to cook and far more than just a kebab.

Paired this one up with a cauliflower Jollof rice dish from Ghana.

Rago Suya | Nigerian lamb Suya a West African street food shish kebab

This requires some grinding and marinating after which it's rather straight forward. You will need skewers, if using wood it help to soak them in water for an hour first, prevents them from burning when you cook them. I have cooked this using a griddle pan on the hob, but a BBQ would be even better.

Servings2 people

Prep Time25 minutes

Cook Time25 minutes

Ingredients

The marinade - KuliKuli

5tbsp roasted peanutsnot dry roasted, salted is fine
1tsp cayenne pepper
1tsp dried chilli flakes
1tsp chilli powder
1tsp smoked paprika powder
1tsp sea salt flakes
1tsp ground ginger
1tsp garlic powder

For the kebabs

2leg steaks lambcut in to large chunks
1medium white onionchopped in to large chunks, not stupid little things, go CHUNKY
1medium red onionchopped in to chunks, same size as the white onion
1large tomatochopped in to chunks, similar size to the onions
1 red pepperchopped in to chunks, you can guess what size
1bunch fresh corianderleaves roughly chopped for garnish

Instructions

Marinade

Add all the marinade ingredients to a Magimix or spice grinder and blitz until as powdery as you can without turning the peanuts in to a paste - this is called KuliKuli.
Once you're happy, remove a third and leave aside. Place the remainder into a mixing bowl along with all the lamb and make sure it gets fully coated and leave it for 30 minutes and heat up the griddle or BBQ - very hot.

Kebabs

Get the, hopefully wet, skewers and start loading them up - you want to aim for 4. I prefer to start with onion, as a stopper, then pepper and then a chunk of lamb. Continue filling the kebab, alternating between red and white onion - again, best to finish with a chunk of onion.
When done you'll have a beautifully colourful quartet of kebabs. Drizzle a little oil over them and feel free to throw a pinch of salt at them too - uhhhhhh
Griddle should be very hot by now - whip em on. Trick here is to keep them turning, about every minute or so, building up the colour.
Because kebabs won't sit particularly flat to the griddle, you can take a heavy pan and sit it on top of them - this will bring more of the kebab in to contact with the heat. Still got to keep turning them to prevent burning.
When they're done, either serve up on the skewer or remove and serve with some Jollof Rice, a handful of roughly chopped coriander leaves and then, either on the side or sprinkled over the top, the remaining KuliKuli.
Removed makes it much easier to eat though.
Thank you Nigeria

Na gode

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