Seasonal recipes · Page 3

Choosing a seasonal recipe on page 3

Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.

• Indonesian Spicy Beef Rendang Stir-Fry

  Preparation takes 30 minutes. Cooking takes 120 minutes. Allow 150 minutes in total. Makes 4 servings. Key ingredients: beef chuck, cut into 2.5 cm cubes, vegetable oil, onion, finely chopped, garlic, minced, shallots, sliced. Equipment: large heavy-based pot or Dutch oven, wok or large frying pan, knife, cutting board, measuring spoons, wooden spoon, bowl.

  Kitchen tip: For the best flavor, prepare the rendang spice paste by pounding fresh spices in a mortar and pestle or using a high-powered blender.

• Lebanese Chicken Freekeh Stew

  Preparation takes 20 minutes. Cooking takes 60 minutes. Allow 80 minutes in total. Makes 4 servings. Key ingredients: olive oil, onion, garlic, ground cumin, ground cinnamon. Equipment: large heavy-bottomed pot or Dutch oven, wooden spoon, knife, cutting board, measuring spoons, measuring cups.

  Kitchen tip: Rinse freekeh under cold water before cooking to remove dust or impurities.

• Ethiopian-Inspired Steamed Chicken Tibs with Seasonal Vegetables

  Preparation takes 15 minutes. Cooking takes 20 minutes. Allow 35 minutes in total. Makes 4 servings. Key ingredients: boneless chicken thighs or breasts, trimmed and cut into bite-sized pieces, red bell pepper, sliced, zucchini, sliced into half-moons, carrots, thinly sliced, green beans, trimmed and halved. Equipment: steamer basket or steaming rack, large pot with lid, mixing bowl, knife, cutting board, spatula or wooden spoon, meat thermometer (recommended).

  Kitchen tip: Use a meat thermometer to confirm the chicken is fully cooked for safety and optimal juiciness.

• Caribbean Poached Fish with Callaloo and Sweet Potato Stir-Fry

  Preparation takes 15 minutes. Cooking takes 25 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: firm white fish fillets (snapper, grouper, or sea bass), vegetable oil, medium onion, finely chopped, garlic, minced, ground allspice. Equipment: deep skillet or wide pan with lid, medium saucepan, cutting board, sharp knife, wooden spoon, measuring cups and spoons.

  Kitchen tip: Be cautious when handling Scotch bonnet peppers; avoid touching your face and wash hands thoroughly after handling.

• Adobo-Inspired Braised Chicken Thighs with Seasonal Vegetables

  Preparation takes 15 minutes. Cooking takes 50 minutes. Allow 65 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs (about 1.2 kg / 2.6 lbs), soy sauce, white vinegar (or Filipino cane vinegar), cloves garlic, minced, medium carrots, peeled and cut into 4 cm chunks. Equipment: large cast iron or heavy skillet with lid, knife, cutting board, measuring spoons, measuring cup, spoon.

  Kitchen tip: Use a heavy-bottomed skillet with a lid to ensure even cooking and moisture retention during braising.

• Ethiopian-Inspired Steamed Vegetable and Lentil Medley

  Preparation takes 20 minutes. Cooking takes 25 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: red lentils, rinsed, water or vegetable broth, niter kibbeh (Ethiopian spiced clarified butter) or unsalted butter infused with garlic and ginger, seasonal vegetable, green beans, trimmed and halved. Equipment: medium saucepan, steamer basket or steaming insert, large pot or wok for steaming, wooden spoon, knife, cutting board, measuring spoons, measuring cups.

  Kitchen tip: If you don't have niter kibbeh, you can make a quick version by melting unsalted butter and simmering it with garlic, ginger, and a pinch of fenugreek for 15 minutes, then straining before use.

• Indonesian-Style Pressure-Cooked Chicken Braise with Coconut and Turmeric

  Preparation takes 15 minutes. Cooking takes 25 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: chicken thighs, vegetable oil, onion, garlic, fresh turmeric root or ground turmeric. Equipment: pressure cooker, large skillet or sauté pan, knife, cutting board, measuring spoons, measuring cup, wooden spoon.

  Kitchen tip: To avoid bitterness, remove kaffir lime leaves before serving.

• Lebanese Poached Chicken with Seasonal Root Vegetables

  Preparation takes 15 minutes. Cooking takes 35 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: skinless, boneless chicken thighs (about 600g), olive oil, medium carrots, peeled and cut into 2 cm pieces, medium parsnips, peeled and cut into 2 cm pieces, medium celery root, peeled and cut into 2 cm pieces. Equipment: large skillet or sauté pan with lid, cutting board, chef's knife, wooden spoon or spatula, measuring spoons, measuring jug.

  Kitchen tip: Pat the chicken dry before searing to develop a better color and flavor.

• Peruvian Braised Beef with Seasonal Root Vegetables

  Preparation takes 30 minutes. Cooking takes 150 minutes. Allow 180 minutes in total. Makes 4 servings. Key ingredients: beef chuck, cut into 5 cm (2 inch) cubes, vegetable oil, onion, finely chopped, garlic, minced, carrots, peeled and cut into 4 cm (1.5 inch) pieces. Equipment: large heavy-bottomed pot or Dutch oven, wooden spoon, chef's knife, cutting board, measuring spoons, measuring cup, stove.

  Kitchen tip: Brown the beef well in batches to develop deep flavor and prevent steaming.

• Ethiopian-Inspired Ye'siga Sambusa (Beef Sambusa)

  Preparation takes 25 minutes. Cooking takes 15 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: lean ground beef (85% lean), onion, finely chopped, garlic, minced, fresh ginger, grated, green chili, finely chopped (adjust to taste). Equipment: large mixing bowl, frying pan or skillet, spatula, small bowl, chopping board and knife, measuring spoons.

  Kitchen tip: Use fresh wonton wrappers and keep them covered with a slightly damp cloth while assembling to prevent drying.

• Caribbean Slow-Braised Callaloo and Salted Cod Stew

  Preparation takes 30 minutes. Cooking takes 90 minutes. Allow 120 minutes in total. Makes 4 servings. Key ingredients: salted cod, callaloo greens, yam, sweet potatoes, carrots. Equipment: large heavy-bottomed pot or Dutch oven, cutting board, sharp knife, wooden spoon, measuring spoons, measuring jug, bowl for soaking cod.

  Kitchen tip: Soaking the salted cod overnight and changing the water once or twice helps remove excess saltiness and improves texture.

• Slow-Braised Doro Wat with Seasonal Root Vegetables

  Preparation takes 30 minutes. Cooking takes 120 minutes. Allow 150 minutes in total. Makes 4 servings. Key ingredients: bone-in, skin-on chicken thighs, niter kibbeh (spiced clarified butter) or unsalted butter with a pinch of ground cardamom and fenugreek, yellow onions, finely sliced, garlic, minced, fresh ginger, grated. Equipment: large heavy-bottomed pot or Dutch oven, wooden spoon, knife, cutting board, measuring spoons, measuring jug.

  Kitchen tip: Pat chicken dry before cooking to improve browning.