Here’s a yummy goulash recipe made with leftover BBQ meat. You can use anything from sausages to grilled chicken breast, but pork and beef tend to taste best. I used leftover kjoftinja (meatballs) which incidentally contain a combination of beef and pork mince.

The recipe was conjured up by mum in an effort to make leftovers more exciting, especially after our large European family feasts that often resulted in mounds of leftover meat.

My baba’s whole dried chillies

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Recipe

Serves 4-6

Ingredients
3-4 tablespoons olive oil
2 onions, thinly sliced lengthways
6 mild died red chillies, seeds removed and roughly chopped (if unavailable replace with 2-3 fresh banana chillies or 1 red capsicum)
2 medium carrots, roughly chopped (optional)
2 heaped tablespoons plain flour
1-2 teaspoons mild paprika
4 tablespoons (80ml) Italian style tomato passata sauce
4-5 cups (1-1.25 litres) boiling water
Sea salt
1 teaspoon dried vegetable stock, e.g. Massel or Vegeta (or replace with extra salt)
Freshly ground black pepper
8-10 pieces of leftover BBQ meat, roughly chopped or left whole (e.g. kjoftinja, pork, beef, chicken breast)
2 bay leaves

Method
1) Preheat oven to 250°C.

2) Heat a medium frying pan over low-medium heat, add oil, onion and a sprinkling of salt, saute onion without colouring (5 minutes). Add chillies and carrots and continue cooking (3-5 minutes). Add flour, stir to coat and cook for 5 minutes. Sprinkle over paprika and cook until fragrant (1-2 minutes). Add passata, stir through, followed by boiling water. Add dried stock and pepper to taste.

3) Transfer vegetables and liquid to large baking dish and arrange leftover meat, push meat under the liquid to ensure all pieces are submerged. Place bay leaves on top.

4) Place in hot oven and cook for 5 minutes then reduce temperature to 200°C and continue to cook for further 30-40 minutes or until the sauce thickens.
Note: Add extra water during cooking if necessary to prevent meat from drying out.

5) Serve while hot with bread, brown rice or potatoes.

Tips:
- Meat can be roughly chopped or left whole (as in this recipe).
- Feel free to use a combination of BBQ beef, pork, sausages etc.

Making homemade sausages and salami is an annual family tradition for many European families. For my family, it has always been the women that make the ‘kolbasi’ and it happens during the middle of winter, when the temperature is below 17°C and the air is crisp and dry.

In the village, kolbasi were typically made at the beginning of January, in time for the Orthodox Christmas. The pig was slaughtered and all of the off cuts would find their way in the sausages, so that nothing was wasted. This included the tongue, lungs and spleen, however it was important to poach the organs before adding to the kolbasi mix.

Here in Australia, we use a basic pork mince with a medium amount of fat. You can mince the meat at home, or to make life easier just ask your butcher to mince it for you. To flavour the kolbasi, softened leek and a mix of chillies and peppers are added. Other recipes call for mint and garlic, the combination really is personal preference.

Once prepared, the kolbasi are hung to dry for 3-4 days or smoked and then fried up and enjoyed with a bountiful amount of fresh bread.

Baba, mum and I made 38 kolbasi, 50cm in length to keep up with family demands, namely my husband, who will happily eat them for breakfast, lunch and dinner! If however you have less people to share with, you can certainly make less.

Making kolbasi
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Recipe

Makes 38 kolbasi (50cm in length)

Ingredients
10 leeks, white and light green part finely chopped, dark green outer leaves discarded
310ml (1 1/4 cup) olive oil
5 tablespoons sea salt
200g mild crushed paprika/chillies, lightly toasted (if available, replace with whole dried chillies, toasted and finely chopped/crushed)
15kg pork neck, belly and/or shoulder, finely minced with medium fat (ask your butcher to mince)
7 tablespoons (50g) mild paprika, finely ground (add 2 tablespoons of hot paprika if you prefer)
5 teaspoons ground white pepper
3 teaspoons freshly ground black pepper

250g thin pork intestines (sausage casings are available from your butcher)

You will need:
- Meat mincer with sausage attachment
- Large work surface
- Cooking string cut into 20cm lengths
- Paper towels
- 3m rod undercover to dry kolbasi

Method
1) Heat a large pot over medium to high heat, coat base with 3 tablespoons olive oil and add leek. Mix continuously for 10-15 minutes until softened and collapsed but not browned or burnt as this will taste bitter. Set aside and cool to room temperature.
Note: The leek can be prepared the night before and refrigerated.

2) Heat oven to 160°C and arrange crushed paprika/chillies and toast until darkened and fragrant (10-15 minutes), stir regularly to avoid burning. Remove from oven and allow to cool.
Note: If using whole dried chillies, toast whole and finely chop/crush when cooled.

3) Clean intestines in cold water and drain, repeat process 2-3 times. Cut into 1 metre lengths and keep in cold tap water to avoid from drying out.

4) Setup meat mincer with sausage attachment.

5) On a large clean table spread out meat mince, add leek, crushed paprika/chillies, mild paprika, white and black pepper, and remaining salt and oil. Scrunch and knead mixture until sticky and well combined (10 minutes). Heat a little oil in a frying pan over medium heat. To taste the seasoning roll 1-2 tablespoons of the meat mix into a ball then flatten into a patty, cook 2-3 minutes on each side until cooked through. Taste, adjust seasonings if required.

6) Carefully slide one of the cut intestine/sausage casings onto the sausage making nozzle, leaving 2cm un-tied hanging over the edge. Stuff meat into the top of the machine and feed the mince through, sliding the casing off the nozzle as the mince comes out, two people make this job easier as one winds the other gently pulls and holds the sausage. Leave 2cm of intestine unfilled at the end and run your hands over the sausage to expel excess air, place in a tray in a coil. Repeat with remaining mince and intestines.

7) Using kitchen string tie each sausage in half with a tight knot and then tie onto elevated rod. Once all sausages are hung place folded paper towels between where the sausages are touching to help them dry out evenly. Dry for 3-4 days in a cool dry environment under cover and below 17°C, e.g. shady balcony, garage.
Note: It’s important that there is no sun or rain, a gentle breeze is perfect. If the temperature exceeds 17°C store sausages in the fridge and re-hang if the weather improves, otherwise continue drying in fridge. If you live in a snowy environment do not dry outside as the kolbasi will freeze rather than dry.

8) Once dried store kolbasi in airtight containers or freezer bags in refrigerator for 3-4 days or freeze for up to 3 months.

9) To cook, heat a little oil in a large non-stick frying pan (low heat). Cut cold sausages into 5cm lengths and place cut side down to seal the end, once cooked turn over and seal other end. Turn on side and cook all over until golden. Serve as meze, or as a meal white bread and cabbage salad.

Tips:
- Mild crushed paprika is available from most supermarkets.
- If you choose to add lung, spleen and tongue be sure to poach in simmering water for 10-15 minutes before mincing.
- Homemade kolbasi taste delicious in a white bean soup (graf).

I asked David (my husband) to describe his favourite wintery beef goulash in a few words, he said rich, pause…comforting, pause…delicious, extended pause…and yum!  This would have to be his most requested goulash, so much so that he’s even been know to request it in the middle of summer!

The beauty of any slow cooked goulash/stew is that you can use the cheapest cuts of meat, make a big batch, whack it in the oven (or slow cooker) and have an easy re-heat dinner for the next few nights. The best part is that the flavour intensifies and improves each day.

This recipe is inspired by my mum’s standard goulash with a few changes. I often add potato but David prefers extra carrots, as they’re sweeter, either way it tastes beautiful.

I like to serve it with brown rice and yoghurt, but mashed potatoes or crusty bread are equally good.
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Recipe

Serves 6

Ingredients
Olive oil
1.5kg beef chuck or braising steak, trimmed and cut into 5cm pieces
Sea salt and freshly ground black pepper
1 large onion, peeled and roughly chopped
2 cloves of garlic, peeled and finely chopped
12 sun-dried tomatoes, roughly chopped (optional)
4 carrots, peeled and roughly chopped
2 medium potatoes, peeled and roughly chopped
2 heaped tablespoons plain flour
2 teaspoons paprika
6 tablespoons tomato passata/puree
3-4 cups (750ml-1L) boiling water (you may not require all the water)
2 bay leaves
250g button or cup mushrooms, cleaned (if using cup cut in half or quarter)

Method
1) Preheat oven to 200°C.

2) In a large heavy-bottomed ovenproof casserole or saucepan (medium-high heat) heat olive oil and cook beef in batches, seasoning with salt and pepper as you go until browned all over. Transfer to a heatproof bowl.

3) In the same casserole or saucepan, reduce heat (low-medium) and add an extra splash of olive oil and onions, season with salt and saute until softened (5-7 minutes). Add garlic, stir until fragrant (1-2 minutes). Add sun-dried tomatoes, carrots, potatoes and turn heat up to medium, cook until vegetables start to brown (3-5 minutes).

4) Add flour and stir to coat (2 minutes). Add paprika, stir through until fragrant but not burning (1-2 minutes). Stir through tomato passata (1-2 minutes) and return the cooked beef and juices to the pan. Pour over enough water to completely cover the meat and vegetables (1-2cm), season with extra salt and pepper and add bay leaves. Cover with  a double sheet of tin foil so that it touches the liquid, then cover with lid and bake for 2-3 hours.

5) Once the beef is tender and easily falls away add mushrooms and stir through. If the liquid has dried up add a little extra boiling water, cover and bake for a further 20-30 minutes.

6) Taste and check seasoning, remove bay leaves and serve with brown rice and yoghurt, or if you’re feeling more indulgent, with creamy mashed potatoes

Tips:
- Save time and make a day earlier for an easy dinner party feast. The flavours will improve overnight, simply reheat in the oven before your guests arrive, that way your house will smell amazing.
- Replace the beef with lamb or goat.

My mother-in-law makes a killer chilli pork and it’s safe to say that it’s one of my husbands favourite meals.

It’s a really quick dish and great for rushed mid-week dinners with brown rice, especially if you have your butcher prepare the pork for you. It’s probably also the closest Macedonian cuisine will ever get to a stir fry.

The secret ingredient is Bukovsko, essentially dried chilli flakes. I’m lucky enough to have homemade chilli flakes that my baba prepared with this summers chillies. She removes the stem, cuts each chilli in half and dries in warm sunny spots over several days, the chillies are then lightly roasted in the oven for extra flavour, then ground and stored.

Most often eaten with bread and potatoes, this pork makes a divine warm salad (see recipe tip).
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Recipe

Serves 4

Ingredients
400g pork fillet, removed of sinew and fat, roughly chopped into bite size pieces
1-2 tablespoons olive oil
2 garlic cloves, finely chopped
1 medium onion, thinly sliced lengthwise
1/4-1/2 teaspoon dried chilli flakes (or Bukovsko Biber)
Sea salt

Method
1) In a medium frying pan heat olive oil (high heat), add pork and stir frequently until brown all over (5-7 minutes).

2) Add garlic and stir through, add onion and fry until lightly browned (3-5 minutes).

3) Add chilli flakes and salt to taste, stir through and cook until chilli is fragrant and the onion begins to caramelise (2-3 minutes).

4) Remove from heat and serve with crusty bread or brown rice.

Tip: For a delicious warm pork salad, allow the cooked pork to slightly cool and add to a salad of mixed greens, sundried tomatoes and olives with a balsamic dressing.

Happy St. Patrick’s Day! Unfortunately, I don’t have a traditional Irish recipe to share with you today, but as it is my Dad’s birthday, I thought I would share one of his favourite meals.

Polneti Piperki are dear to the hearts of many, including my husband who just can’t seem to get enough of them. In fact, they are so popular that they could almost be considered a national dish in Macedonia.

I have been religiously perfecting my way of cooking Polneti Piperki for the last three years. This recipe is based on variations from three very dear women in my life, my baba (grandmother), mum and mother-in-law. What I have tried to do is take the best from all three recipes and add a couple of my own additions too.

I like to serve Poneti Piperki for dinner parties in the middle of the table with a garden salad and fresh crusty bread. Friends always love how rustic it looks and can’t wait to dig into this old favourite. Polneti Piperki also make an easy weeknight re-heat meal when made on a Sunday night.

Preparing capsicums

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Recipe

Serves  8

Ingredients
8 large (or 10 smaller) red capsicums, stems seeds and membrane removed
2-3 medium tomatoes, cut into quarters
1 medium tomato, blanched, peeled and roughly chopped (or 3 tablespoons of an Italian style tomato passata)
3 tablespoons olive oil
1 large onion, finely diced
100g speck, skin removed and finely diced (if unavailable replace with bacon)
800g beef, minced
6 sun-dried tomatoes, finely chopped (optional)
1-2 garlic cloves, finely diced
1 cup (220g) medium grain rice, washed and drained
1-2 teaspoons mild paprika
1 handful basil leaves, chopped
1/4 teaspoon white pepper
Sea salt and freshly ground black pepper
3 medium potatoes, peeled and cut into quarter

Paprika Sauce
2 tablespoons olive oil
2 heaped tablespoons plain flour
1 teaspoon mild paprika
750ml hot water
1 medium tomato, blanched, peeled and finely chopped (or 3 tablespoons of an Italian style tomato passata)
1-2 teaspoons salt (or a dried vegetable stock e.g. Vegeta/Massel)
Freshly ground black pepper
1/4 teaspoon white pepper

Method
1) Heat a large frying pan (I like to use a wok) over low-medium heat. Add oil then onions and a sprinkling of salt, saute without colouring (4-5 minutes).

2) Turn heat up slightly to medium and add speck/bacon and cook until lightly browned (3 minutes).

3) Turn heat up again to medium-high and add minced beef, stiring continuously until lightly browned but not overcooked (5-7 minutes).

4) Add garlic and mix through, when fragrant (1 minute) add sun-dried tomatoes, then rice and stir to coat (2 minutes).

5) Add paprika and mix through, once fragrant (1-2 minutes) add blanched tomato and stir until the tomato smells fragrant (2-3 minutes).

6) Take off the heat, stir through basil, white pepper, black pepper and salt to taste and set aside.

7) Preheat oven to 250°C and prepare capsicums. With a paring knife cut around the stem and remove, scoop and shake out the seeds and remove any membrane.

8) Using a tablespoon fill each capsicum with the meat mixture, shake the capsicum to get the meat to the bottom and gently push the to the sides so that the filling is evenly distributed, repeat this process until each capsicum is almost full. Create a closure and seal the filling by inserting a tomato quarter inside each capsicum, place upright in a large casserole or baking tray. Once all the capsicums have been stuffed, evenly arrange the potato quarters in between the capsicums.

9) To make the sauce heat olive oil in a medium saucepan (medium heat). Add flour and stir frequently with a wooden spoon, being careful not to burn the flour (3-5 minutes). Have the hot water and a whisk close by. When the flour starts to smell like it’s cooking add paprika and stir continuously until fragrant (1 minute). Add 100ml of hot water and whisk vigorously, once incorporated add another 100ml and whisk again until incorporated, continue to do this until you have a smooth sauce (3-5 minutes). Add tomato, salt, ground black pepper and white pepper to taste. Bring to the boil and remove from heat.
Note: For roux image see Village-style Spinach Stew recipe.

10) Pour the sauce over each capsicum, being sure that some of the liquid gets into the filling. Lay each capsicum on the side and pour in enough liquid to submerge the potatoes (you may not require all the liquid at this stage). Place in the oven and cook on a high heat for 10 minutes and then reduce oven temperature to 220°C and bake for an additional 20 minutes.

11) After 20 minutes take out of the oven, turn each capsicum and the potatoes over and bake for an additional 20-30 minutes. If you find the capsicums are burning too quickly cover loosely with foil for the final 10-20 minutes. Additionally, if the sauce has dried up add a little more of the liquid (if you have any left over) or hot water.

Tips:
- Use leftover filling to stuff tomatoes, sarmi or make musaka. It also freezes well for up to 4 weeks.
- Traditionally long red banana chillies and hollow tomatoes are used in place of capsicums.

Turli Tava, which translates as ‘mixed pan’ is a classic village meal. It’s made in one big pan and is packed with flavour.

As it’s slightly cooler today, a real contrast to the hot and sticky weather of the past few days, I thought this recipe was a perfect choice. You’ll need three types of meat and loads of mixed summer vegies, but the real hero is okra, a unique vegetable originating from Africa and a delicacy in the Middle East, Mediterranean and parts of Europe. They are often difficult to come by, but when you see them be sure to grab a couple of handfuls. Look for young pods free of bruises no more than 10cm long.

Turli Tava uses a beautiful variety of vegetables

Add the blanched okra for the last 5-10 minutes of cooking

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Recipe

Serves  8

Ingredients
3 veal cutlets (or veal t-bone steaks)
3 pork chops
3-4 assorted chicken pieces (drumstick, thigh, wing)
Sea salt and freshly ground black pepper
Olive oil

1 medium onion, peeled and roughly chopped
2 medium potatoes, peeled and roughly chopped
2 medium carrots, peeled and roughly chopped
1 medium eggplant, stem removed and roughly chopped
2-3 red/green banana chillies, stems and seeds removed, roughly chopped (if unavailable replace with 1 red/green capsicum)
1 large tomato, blanched, peeled and roughly chopped (or 3 tablespoons of an Italian style tomato passata)
1 teaspoon mild paprika
250g okra, tops and tails cut off, blanched in salted water for 1 minute, rinsed and drained (if unavailable replace with green beans)

Roux
2 tablespoons olive oil
2 heaped tablespoons plain flour
1 tablespoon mild paprika

Parsley, roughly chopped to garnish

Method
1) Season veal, pork and chicken with salt and pepper and set aside. Heat olive oil in a medium pot (medium-high heat), cook the veal until evenly browned and set aside. In batches brown the pork next, followed by the chicken pieces and remove. Return the veal and pork to the pot (not the chicken), pour over enough cold water to cover the meat (approx. 1.5 litres), increase the heat to high and bring to the boil, then reduce to low, simmer for 15 minutes, skimming the surface. Add browned chicken peices, simmer for a further 15 minutes. Remove pot from heat and set aside.

2) Meanwhile blanch your tomato. Wash, remove the stem and cut an ‘X’ into the base no bigger than 2cm and no deeper than 3mm. Place tomato in a bowl, pour over boiling water until completely covered and allow to stand for 1 minute. Carefully remove from hot water and peel when cool enough to handle. Roughly chop and mix through a teaspoon of salt.

3) Preheat oven to 250°C. In a large ovenproof casserole or heavy-bottomed pan heat 2 tablespoons of olive oil (low-medium heat). Add onion and season with salt, stir frequently (5 minutes). Increase heat to medium and add potato, carrot, eggplant and chilli, sprinkle with extra salt, stir and continue cooking (3-5 minutes). Add paprika and stir to coat, cook until fragrant, taking care not to burn the paprika (1-2 minutes). Add chopped tomato and mix well so that all the vegetables are evenly coated (2-3 minutes). Remove from heat and set aside.

4) Remove the veal, pork and chicken pieces from liquid (do not discard the liquid) and place in with the vegetables. Evenly arrange the meat and push under some of the vegetables to ensure everything cooks evenly, once aranged set aside.

5) To make the roux (thickener). Heat 2 tablespoons olive oil in a medium saucepan (medium heat). Add flour and stir frequently with a wooden spoon, being careful not to burn the flour (3-5 minutes). Have the liquid from the meat close by with a laddle and whisk ready to go. When the flour starts to smell like it’s cooking add paprika and stir continuously until fragrant (1 minute). Add a ladle of the cooking liquid and whisk vigorously, once incorporated add another 2 ladles of liquid and whisk again until incorporated, continue to do this until you have a smooth slurry-type roux (3-5 minutes). Laddle in almost all of the cooking liquid, add pepper, extra salt if required and whisk to incorporate. Pour into the casserole/pan over the meat and vegetables until everything is just covered (you may not need to use all of the liquid, or if you require a little more just add some boiled water). Pop into a hot oven and cook for 15-20 minutes. Remove from oven, give things a bit of a shake/mix to help them from drying out. If things look like they are burning cover loosley with a sheet of foil or turn the oven down slightly. You may also need to add some more liquid/boiling water if the stew looks dry, alternatively if it looks like there’s too much liquid, spoon some out. Continue cooking for a further 15-20 minutes (30-40 minutes in total) or until the potatoes are cooked through.
Note: For roux image see Village-style Spinach Stew recipe.

6) Meanwhile, if using okra, bring a pot of water to the boil, add 1 teaspoon salt and blanch okra for 1-2 minutes. Refresh under cold water, drain and set aside.
Note: If you are using green beans there is no need to blanch.

7) After 30-40 minutes remove casserole/pan from oven. Add blanched okra (or raw green beans) and gently mix through. Return to oven and cook for further 5-10 minutes.

8) Remove from oven. Rest for 5-10 minutes. Sprinkle over parsley and serve with crusty bread and feta cheese. Brown rice also tastes really yummy.

Tips:
-  The easiest way to de-seed chillies is by cutting the top off and discarding the stem, then cut in half lengthways to remove the seeds and membrane, see ‘how to’ image at Grilled Chillies recipe.
- If you prefer lamb, replace the veal with 3 lamb shanks.
- If you’re a vegetarian, make Turli Tava without the meat and just use a good quality vegetable stock.

No trip to the Balkan’s is complete without a serving of chevapi, and my honeymoon was no exception. While travelling through Croatia and Macedonia we consumed our fair share. I fondly remember our last night in the Balkans, neither of us felt like a fancy dinner so we walked through the market area and stumbled across a ‘chevap van’, we ordered two chevap burgers, freshly cooked chevapi, served in a bread roll with raw onion and fresh tomato ketchup. We found a seat overlooking the beautiful Adriatic and had a romantic (while slightly messy) dinner, one we both enjoyed immensely and will always cherish.

This chevapi recipe comes courtesy of a close Bosnian friend. Like all good traditional recipes the ingredients are basic, the method is easy, and the taste is unquestionably sensational! The recipe calls for equal amounts of minced beef and pork/lamb. If you prefer, you can use just minced beef or, as my family prefers, use a 1:3 ratio of beef to pork. You can also add a teaspoon of mild paprika if you fancy.

There are dozens of ways to enjoy chevapi, traditionally served with raw onion and bread, other accompaniments include ajvar (chilli spread), cabbage salad, or my favorite which is to dip into hot paprika (Bukovsko Biber).

Roll small handfuls of the mix into finger length sausages

Enjoy with hot paprika

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Recipe

Makes 18, serves 4-6

Ingredients
250g beef, minced
250g pork or lamb, minced (or replace with beef if you prefer)
1 small onion, finely chopped
1-2 garlic cloves, finely chopped
2 teaspoons olive oil (optional)
1/8 teaspoon bicarb soda (or 40ml sparkling mineral water)
1 teaspoon sea salt or Vegeta (dried vegetable stock)
Freshly ground black pepper to taste

Hot paprika for dipping (optional)

Method
1) Throw all the ingredients into a large bowl, scrunch with your hands and knead until everything is well combined (7-10 minutes). Cover with plastic wrap and refrigerate for 3-4 hours or overnight.

2) Run your hands under cold water and roll small handfuls of the mix into finger length sausages. Set aside on a tray, cover and refrigerate until required or pop into the freezer if freezing.

3) Heat a nonstick pan or bbq flatplate (medium heat), add a small amount of olive oil. Cook for 6-10 minutes, turning frequently until browned and cooked through.

4) Serve while warm with bread, cabbage salad, diced raw onion and hot paprika (Bukovsko Biber).

Tips:
- Double this recipe and make a big batch, shape the chevapi and freeze raw on a tray. When frozen (after 6 hours) pop them in a freezer bag and unfreeze as needed.
- Most other recipes call for a 1:3 ratio beef to pork/lamb so feel free to mix 350g beef with 150g pork/lamb.
- If using lean beef add 1-2 tablespoon olive oil to keep the meat moist.
- Clean the pan/bbq with a paper towel between batches to avoid burning.

What is it about Asian food that makes you feel light and healthy. Maybe it’s the balance of flavours, the fresh produce. Then again, maybe it’s the smaller sized serving bowls that force you to eat less!

Although I love to cook I don’t always have 3 hours to spare preparing a lavish feast during the week. So when a quick and easy restaurant quality recipe comes my way it excites me to think that I can have a fancy looking and tasting meal in just over 30 minutes. Seriously, why bother with take-away when you can eat just as quickly (and cheaply) without having to leave home.

The first time I tried this beef was at a Bondi bbq. The host, a friend with a Korean/Japanese background quickly prepared the beef with a simple marinade and then popped it on the barbie, after a few minutes it was all done. It tasted so good that I’ve been pestering him for the recipe since.

The best way to enjoy this Korean beef is with hot rice and a glass of warm sake.

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Recipe

Serves 4

Ingredients
500g porterhouse or New York beef, thinly sliced into 5mm thick strips (you can also use scotch fillet or sirloin pre-cut stir fry strips available in supermarkets)
2 teaspoons sesame seeds, plus extra for serving, lightly browned
1/3 cup (80ml) soy sauce (I prefer Kikoman)
2 tablespoons white sugar
1 tablespoon sesame oil
2-3 shallots, finely chopped (white part and 6-10cm of green part), use some of the green part to garnish
Vegetable oil, for searing

For rice
2 cups (440g) medium grain white rice, rinsed until the water runs clear and drained
3 cups (750ml) cold water

Method
1) Add sesame seeds to a pan/wok (low-medium heat), gently shake and toast for 3-4 minutes or until lightly browned and fragrant. Remove from pan and allow to cool.

2) In a medium bowl combine soy sauce, sugar and sesame oil. Whisk to dissolve sugar (1-2 minutes). Add sesame seeds and shallots, stir to combine. Add beef, coat well, cover with plastic wrap and marinade for 20-30 minutes.

3) Meanwhile place the rinsed rice in a saucepan, add cold water, cover and bring to the boil. Reduce heat to low and simmer with the lid on for 12 minutes. Turn off heat and stand covered for a further 10 minutes. Fluff the rice with a fork and set aside until ready to serve.
Note: Keep a close eye on the rice as it may overflow while cooking, if it does just take the lid off for a few seconds, reduce the heat slightly, cover again and continue cooking.

4) Heat wok or bbq hotplate to very hot and lightly oil. Remove 1/4 of the beef slices from the marinade and sear for 15-30 seconds on each side or until cooked to your liking. Quickly clean the wok/hotplate with a paper towel, lightly oil and cook the 2nd batch. Continue cooking in batches, rest for 5 minutes, sprinkle over extra sesame seeds and shallots, serve with hot rice.

Tips:
- Ask your butcher to slice the meat into very thin strips.
- To slice your own beef, freeze for 15 minutes (this will make it easier to slice), remove from the freezer and slice thinly along the natural grain of the meat.

Alex’s grandma lives in Valence, France. It’s 100km south of Lyon and 100km north of Avignon. When Alex visits her grandma she always requests her favourite home-cooked dish, ‘Poulet au Citron’ and after cooking it for dinner last night I can totally understand why. The combination of sweet raisins, tangy lemon and velvety rum is oh so comforting and of-course delicious too!

It’s a rustic one-pot dish which has been in the family since the early 1900s. You can imagine the ‘Poulet au Citron’ being served for special occasions, placed in the middle of the table and shared with rice and fresh crusty bread. For me, this dish has a real celebratory feel, the rum and raisins would make it perfect for a simple Christmas lunch or special dinner party, served with fluffy rice and buttery green beans.

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Recipe

Serves 8

Ingredients
200g raisins
1 free-range or organic chicken, jointed (or substitute with 8-10 assorted pieces of drumstick, thigh and breast)
60g butter
4 onions, sliced
1 cup (250ml) rum
juice of 4 lemons, plus 3-4 pieces of peel
2 tablespoons plain flour
sea salt and freshly ground black pepper
handful of fresh flat-leaf parsley, coarsely chopped (optional)

Method
1) In a medium bowl pour over enough water to cover raisins (1½-2 cups), stir and cover. Allow to stand for 1 hour.
2) Heat half the butter in a large casserole or pan (medium-high heat). Season chicken pieces with salt and pepper and cook in batches skin side down, turning once until golden (5-7 minutes). Transfer to a warm plate and set aside.
3) Reduce heat (low-medium), add remaining butter, onions and a pinch of salt, stir frequently until translucent (5-7 minutes). Turn the heat up, add raisins and soaking liquid, add the rum and flambé (1 minute). Add lemon juice and peel and return the chicken pieces and juices to the casserole/pan, ensuring all the chicken is covered with liquid. Bring to the boil, reduce heat, cover and simmer for 1 hour.
4) Remove chicken to a plate, cover loosely with foil to keep warm. Remove and discard lemon peel. Add salt and pepper to taste. Add flour and whisk quickly. Bring liquid to the boil to slightly thicken (2-3 minutes). Check seasoning and adjust if necessary. Return chicken to sauce to warm through and take off heat.
5) Garnish with coarsely chopped parsley and serve with cooked basmati rice.

Tips:
- Ask your butcher to joint the chicken, they’ll do a perfect job and it’s usually free.
- If you don’t have a gas stove and are unable to flambé (flame) the rum, use a long barbecue lighter or lit candle to light the alcohol at the edge of the pan. Stand back, turn your face and have the lid close by. You can also try heating the rum in a small pan before you flambé and add to the sauce. Checkout this helpful YouTube video on How to Flambé.

With summer approaching, one thing my family loves is kjoftinja (homemade meatballs) on the bbq.

Mum’s special recipe is based on the traditional Macedonian version but with a few additions. You can make them any shape or size you like and there are no rules about how to eat them, my niece loves eating her kjofte with bbq sauce, while my husband prefers his on a hamburger with caramelized onions, fresh aioli (see mayonnaise recipe) and salad.

I often make a big batch, form the patties and freeze raw on a tray. When frozen (after 6 hours) I pop them in a freezer bag and unfreeze as I need.

Combine all ingredients in a large bowl

Form each kjofte and add a divot in the centre (slight indent)

Set aside on a tray and chill

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Recipe

Makes 20 kjoftinja

Ingredients
1kg beef, minced
250g pork, minced
1 medium white onion, grated (use your hands to squeeze out excess liquid)
1 small potato, grated (use your hands to squeeze out excess liquid)
1 medium carrot, grated
1 celery stick, grated
1 egg
1 tablespoon plain flour
2 teaspoons dried chilli flakes
1 teaspoon mild paprika
1/3 cup coarsely chopped mint (replace with 2 teaspoons of dried mint if fresh is unavailable)
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons dried vegetable stock e.g. Vegeta/Massel (this is optional, I prefer to replace with extra salt)
Freshly ground black pepper to taste

Method

1) Throw all the ingredients in a large bowl, scrunch with your hands and knead until everything is well combined (3 minutes).

2) Run your hands under cold water (do this every so often) and roll a handful of the mix into a round ball, then press to flatten slightly with the palm of your hand and add a divot in the centre with your thumb (a small indent the size of a 10 cent piece to help the meat cook evenly). Set aside on a tray, cover and refrigerate until firm (30 minutes), or pop into the freezer if freezing.

3) Heat a nonstick pan or bbq flatplate (medium heat), add a small amount of olive oil. Cook for 4-5 minutes on each side or until browned and cooked through.

4) Serve while warm with bread and salad or ajvar (chilli spread) or on a burger.

Tip: Before forming each kjofe test the seasoning by making a mini ball and frying in a little oil.