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Cuisine Explorer

UK Turkey Wellington

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Serves 4
Preparation 20 mins
Cooking 1.5 hrs
Skill Level: MEDIUM

Ingredients
25g butter
1 tbsp olive oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
2 thyme sprigs, leaves removed
100g wild mushrooms
250g chestnut mushrooms, sliced
50g parmesan, finely grated
100g breadcrumbs
Large handful parsley, chopped
1.5kg skinless turkey breast
Cranberry sauce
1 x 500g pack puff pastry
1 free range egg, beaten
1 sprig rosemary, leaves removed
Cranberry sauce, to serve
Roast vegetables, to serve
Sea salt and freshly ground black pepper

Directions
1. Heat the butter and oil in a large non stick frying pan over a medium heat. Add the shallot and garlic, let these soften for a minute before adding the mushrooms and thyme. Sauté for 5-6 minutes until the liquid has evaporated and they have browned a little, don’t stir during this stage too much. Season to taste then set aside and leave to cool. Blitz this in a food processor, tip into a bowl and stir through the parmesan, breadcrumbs and herbs.
2. Preheat the oven to 180c. Line a large baking tray with parchment paper.
3. Butterfly the chicken breast and then using a rolling pin, bash to give an even thickness. It should be around the size of an a4 sheet. Spread this across the turkey and then from one of the shorter ends, roll tightly to give you a spiral pattern.
4. Roll the pastry out the same shape as the rolled turkey but leaving about 5cm all around, or enough to roll it around the turkey. Using a pastry brush, brush the inside of the pastry with the egg. Arrange the turkey on this and then roll so it’s seam side down.
5. Brush the outside of the pastry with egg. Use a small sharp knife to score the pastry but don’t cut fully through. Create a diamond pattern on the surface. You can roll any excess pastry and cut into leaves or other patterns if you like. Sprinkle with sea salt and the rosemary. Place in the middle shelf of the oven for an hour until golden then leave to rest for about 10 minutes before slicing and serving with cranberry sauce and roast vegetables.

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Cuisine Explorer

Greek Lamb Kleftiko

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These make a fantastic dinner-party dish. When guests unwrap their little parcels, they’re met with tender, juicy lamb, melt-in-your-mouth potatoes, and gooey, molten cheese—a truly spectacular combination.

Serves: 4 people

Preparation: 15 minutes

Cooking: 2:45 minutes

Skill Level: EASY

 

Ingredients

  • 1 kg deboned lamb shoulder (roughly 1.6 kg bone-in), excess fat trimmed, cut into large chunks
  • 2 tbsp extra virgin olive oil
  • garlic cloves, crushed
  • 2 tsp dried oregano
  • Sea salt flakes and freshly ground black pepper
  • 2 large waxy potatoes (such as Desiree or pontiac), cut into wedges
  • 3 tomatoes, each cut into 4 wedges
  • 150 g kefalograviera cheese, cut into 3 cm cubes
  • Juice of 2 lemons
  • thyme sprigs

 

Steps

  1. Preheat the oven to 190°C (170°C fan-forced).
  2. Marinate the lamb: Place the lamb in a large shallow bowl. Add the olive oil, garlic, oregano, and a generous pinch of sea salt and freshly ground black pepper. Massage the seasoning thoroughly into the meat. For deeper flavour, you can cover and marinate the lamb overnight in the fridge.
  3. Prepare the parcels: Lay out four sheets of baking paper (20 cm x 50 cm each) on your workbench. Top each with a second sheet placed crosswise to create a double layer for secure wrapping.
  4. Assemble:
    • Evenly divide the potato wedges between the four parcels and season them lightly with sea salt.
    • Place the lamb pieces on top of the potatoes so the juices will drip down as they roast.
    • Scatter the cherry tomatoes and cheese evenly around the lamb.
    • Drizzle each parcel with lemon juice and top each with two sprigs of thyme.
  5. Seal the parcels: Fold the paper up and over the lamb to create a tightly wrapped bundle. Twist the tops to seal and tie each parcel securely with kitchen string—this helps trap steam and lock in flavour.
  6. Bake: Place the parcels on a baking tray and roast for 2.5 to 3 hours.
  7. Check for doneness: Carefully open one parcel and use a fork to test the lamb. It should be fall-apart tender. If needed, return to the oven for an additional 30 minutes.
  8. Serve: Transfer each parcel to a dinner plate and serve unopened for a bit of dramatic flair—your guests will love unwrapping their own individual lamb feast.

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Cuisine Explorer

Sri Lankan semolina pudding (kesari)

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Served either warm or chilled, these sweet Sri Lankan puddings make a delightful treat any time of year.

Serves: 15 people

Preparation: 10 minutes

Cooking: 35 minutes

Skill Level: EASY

 

Ingredients

  • 1 tbsp cashew nut halves

  • 1 tbsp raisins or sultanas (golden raisins)

  • 250 g (9 oz / 1¼ cups) semolina (medium coarse)

  • 400 ml (14 fl oz / 1⅔ cups) boiling water

  • ¼ tsp kesari powder (or saffron powder)

  • 150 g (5½ oz / ¾ cup) caster (superfine) sugar

  • 1 tsp ghee

  • ¼ tsp ground cardamom

  • Butter, for greasing

 

Steps

  1. Toast the nuts and raisins:
    In a medium frying pan over low heat, dry-roast the cashew nuts until golden brown. Remove and set aside. In the same pan, dry-roast the raisins until they begin to puff up and turn golden. Combine with the cashews and set aside.
  2. Cook the semolina:
    Using the same pan, dry-roast the semolina over low heat until it just starts to turn golden and aromatic. Carefully pour in the boiling water and add the kesari powder. Stir continuously for 10–12 minutes, until the semolina softens and most of the water is absorbed.
  3. Sweeten and enrich:
    Add the sugar to the semolina and mix well. Continue stirring and cooking for another 4–5 minutes until the sugar dissolves and the mixture thickens. Stir in the ghee and cook for a further 3–4 minutes, maintaining a smooth, lump-free texture.
  4. Finish and set:
    Add the ground cardamom, toasted cashews, and raisins. Mix thoroughly to distribute evenly. Lightly grease a 23 cm (9 inch) round cake tin with butter and pour in the mixture. Spread to a thickness of 1.5–2 cm (½–¾ inch) and smooth the surface.
  5. Serve:
    Allow to set slightly before cutting into diamonds or squares. Serve warm for a soft texture or chilled for a firmer bite.

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Cuisine Explorer

Nepalese Spicy Potato Salad

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This vibrant spicy potato salad, known as achar, is a staple in Nepali cuisine. Nearly every Nepali has enjoyed this dish at some point—it’s beloved for its bold flavours, freshness, and simplicity. Affordable and easy to prepare, it’s a true crowd-pleaser that holds a cherished place in homes across Nepal.

Serves: 5 people

Preparation: 10 minutes

Cooking: 20 minutes

Skill Level: EASY

 

Ingredients

  • 500 g small desiree potatoes (or other varieties)
  • 50 g podded green peas, blanched and refreshed under cold water
  • 1 long green chilli, chopped
  • 1 tsp chilli flakes (optional, for extra hot)
  • ¼ cup (60 ml) lemon juice
  • 2 tsp black sesame seeds (see Note)
  • 2 tbsp vegetable oil
  • 1 tsp ground turmeric
  • 1 tsp fenugreek seeds
  • fresh coriander leaves to serve
  • chopped carrots, cucumbers and other vegetables can be added as an option

 

Steps

  1. Cook the potatoes: Place the potatoes in a saucepan and cover with salted water. Bring to a gentle simmer and cook until just tender. Drain and set aside to cool slightly. Once cool enough to handle, peel the potatoes and cut them into small cubes.

  2. Prepare the salad: In a large bowl, combine the cubed potatoes with the peas, green and red chillies, lemon juice, and black sesame seeds. Gently toss to mix and set aside.

  3. Infuse the oil: Heat the oil in a small frying pan over medium heat. Once hot, add the turmeric powder and fenugreek seeds. Cook until the fenugreek seeds turn slightly brown and aromatic.

  4. Dress the salad: Immediately pour the spiced oil and its contents over the potato mixture. Toss well to ensure everything is evenly coated.

  5. Garnish and serve: Top with fresh coriander and serve warm or at room temperature.

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