Scotch broth: (Scottish Recipes) (serve for 6-8)

Ingredients:
Carrots diced 250gr
Turnips diced 250gr
Onions diced 2
White of leek sliced 1
Pearl barley 125gr
Neck of mutton 2kg
Salt and pepper
Water
Instructions:
Place meat in a pan and cover with cold water, add salt and the washed barley.
Bring to boiling point and skim, and then add pepper and vegetables.
Simmer for 1 ½ hours.
When meat is cooked, take out, dice, and return to pan.
Add chopped parsley or perhaps some greens just before serving.

MIRZA GHASEMI: (Persian food) (recipe is for 6persion)

Ingredients:
Small Aubergine 8
Chopped Garlic 8cloves
Oil 200gr
Eggs 5
Medium Tomatoes 4
Salt, black pepper
Instructions:
Bake the aubergines in oven until cooked. This occurs when the aubergines swell and the skin bursts. Take aubergines out of oven and let it cool down slightly. Peel it and cut the hard tops. Cut into small pieces.
Bring water to boil in a small pot. Cook tomatoes in boiling water for 2-3 minutes.
Drain it and let cool. Peel it and cut into small pieces.
Fry garlic in oil over medium heat until golden. Add aubergines and fry further for 3-4 minutes. Add tomatoes, salt and pepper then fry until the excess water is gone.
Beat eggs well with a fork and fry separately until half-cooked. Add to aubergines, mix and fry further for 1-2 minutes.
This is a delicious dish from a region by neither the Caspian Sea in nor them Iran.

AASH E RESHTEH: (Persian food) 4

Ingredients:
RESHTEH 400gr (RESHTEH is similar to spaghetti in shape and should be obtained in Iran)
Herbs (parsley, spinach, dill, coriander, green part of leek, end of spring onion 1kg
Chick peas 150gr
Black eye beans 150gr
Lentils 150gr
Dried mint 4spoons or 200gr of fresh mint
Mediums onions 4
KASHK 400gr (KASHK is thick whey and should be obtained in Iran)
Flour 2tbsp
Cooking oil
Slice and fry garlic 4cloves
Salt, black pepper
Instructions:
Soak chick peas, black eye bans and lentils in warm water for about two hours. Peel and thinly slice onions. Fry in oil until golden. Save half of the onions for later use. Add chick peas, black eye beans, lentils, salt and pepper to onions. Add 2-3glasses of hot water and cook over medium heat for about 30min. if necessary, additional hot water should be an added while cooking.
Wash and finely chop the herbs. Add to the mix, and continue cooking over medium heat for about 15min. dissolve flour in a glass of cold water, add in, and mix well. Add RESHTEH and cook over low heat for 10-15min. Strands of RESHTEH should remain intact and uncut. Remove the mix from heat, and pour KASHK evenly over it. Add fried onions on top.
Fry dried mint in oil for a few min. (if fresh mint is used, wash and finely chop it, and then fry in oil.) Also add fried mint on top of ASHE e RESHTEH and serve.

SHOLEZARD (Persian food) (Saffron rice pudding): Recipe for 10 persons.

Ingredients:
Rice 500grams
Saffron 3tsps
Sugar 1kg
Water 30cups
Rose water 2cups
Sliced Almond 300grams
Garnish:
Almond, cinnamon and pistachio
Instructions:
Soak the rice in water for 30min then sieve it.
Boil the water, and add the rice and cook it.
When the water is a bit reduced, add all the rest of the ingredients and cook it very slowly, stirring constantly.
When the rice is ready (don’t lose all the water), put it into dishes and chill it. Before serving, arrange and design it with almond, cinnamon and pistachio.
Enjoy!

TACHIN (persian food): (Recipe for 8 Persons)

Ingredients:
Chicken 2kg
Onion 1
Bay leafs 2
Rice 1kg
Yoghurt 1kg
Saffron 3tsp
Oil 200gr
Eggs 6
Salt and pepper
Garnish:
Dry Barberries, sugar, butter and slice almonds.
Instructions:
Soak the saffron in warm water for 20mins. Cook the chicken with onion, salt, pepper and bay leaves. After that, chill the chicken and trim it.
Boil water with salt then add the rice and cook till a little soft. Then sieve the rice and dry it.
Wisk the eggs, then mix it with the yoghurt and saffron. Add the rice to the mixture and mix it until the colour of the rice changes to completely yellow.
Put some oil in 2 cake pans, then place layer of rice into the oil in the pan top, then put layer of chicken top of the rice and continue like that and finish it with rice on the top. Put the lid on and cook it until all the rice is cooked and the colour is golden brow Finally, put the hot oil over the top of the rice, placing the rice on a chopping bored and cutting it into to 4 pieces.
Fry the dry barberries with butter for 2mins then add the sugar and fry for 1min.
Place each piece on individual dishes and add the fried barberries and almond.

Enjoy!

Salad Oloviye (persian food):

Ingredients:
Potatoes 1.5 kg
Chicken salami 60gr
Eggs 3
Carrots 3

Chicken 800gr
Green peas 1tin
Gherkins (salty) 50gr
Mayonnaise 250gr
Instructions:
Cook potatoes and carrots together in the same pan. Boil the eggs. Cook the chicken and chill it.
Chop the gherkins, trim the chicken and mix with gherkins, mayonnaise, dice chicken salami and green peas in the bowl.
Mash the potatoes and carrots together then mix it with other ingredients.

Lime Tart coconut ice-cream served with:

Ingredients:
Sweet Pastry:
Butter 65gr
Sugar 30gr
Flour (soft) 125gr
Egg ½
Lime Filling:
Limes (zest and juice) 2
Eggs 4
Caster sugar 180gr
Double cream 150ml
Instructions:
To make pastry, sieve the flour then lightly rub in the butter and sugar to a sandy texture.
Make a well in the centre; add the beaten egg and mix it.
Gradually incorporate the flour and butter and lightly mix to from a smooth paste.
Wrap the paste in cling-film and allow to rest in the fridge for at least one hour before rolling out.
Divide the paste in two and roll out each half on a lightly floured surface to a size just large enough to fill the greased flan ring. Line the ring making sure the paste gets into the corners and has a 1inch overhang. Bake blind in a pre-heated oven 200`c for 10min, remove the beans and greaseproof paper and trim off the overhang. Return the flan to the oven for a further 10min.
To make the filling whisk the eggs, sugar and lime zest, stir in the lime juice and then fold in the cream.
Reduce the oven temperature to 120`c. pour the filling into the pastry case and bake for 30min.
When cooked remove from oven and allow to cool. Remove the flan ring and cut each tart into 8 dust with icing sugar and glaze with a blow-torch or under a hot grill.

Glazed lemon Tart:

Ingredients:
Sweet Pastry:
Butter 65g
Sugar 30gr
Flour (soft) 125gr
Egg ½
Lemon Filling:
Lemons (zest and juice) 2
Eggs 4
Caster sugar 180gr
Double cream 150ml
Instructions:
To make pastry, sieve the flour then lightly rub in the butter and sugar to a sandy texture.
Make a well in the centre; add the beaten egg and mix it.
Gradually incorporate the flour and butter and lightly mix to from a smooth paste.
Wrap the paste in cling-film and allow to rest in the fridge for at least one hour before rolling out.
Divide the paste in two and roll out each half on a lightly floured surface to a size just large enough to fill the greased flan ring. Line the ring making sure the paste gets into the corners and has a 1inch overhang. Bake blind in a pre-heated oven 200`c for 10min, remove the beans and greaseproof paper and trim off the overhang. Return the flan to the oven for a further 10min.
To make the filling whisk the eggs, sugar and lemon zest, stir in the lemon juice and then fold in the cream.
Reduce the oven temperature to 120`c. pour the filling into the pastry case and bake for 30min.
When cooked remove from oven and allow to cool. Remove the flan ring and cut each tart into 8 dust with icing sugar and glaze with a blow-torch or under a hot grill.

Herb crusted best-end of lamb, Anna potatoes, served with hot bean salad and redcurrant jus

Ingredients:
For the Breadcrumb Coating:
100g/4oz dried breadcrumbs, not too finely ground
1 tbsp/15ml chopped parsley
1 tsp dried thyme
½ tsp chopped fresh rosemary needles
Butter 10gr
Ingredients:
1 tbsp/15ml olive oil
1 best end of lamb, about 8 ribs, perfectly trimmed
2 tbsp/30ml/1fl oz Dijon mustard
Instructions:
Prepare the breadcrumb coating. Mix all the dry ingredients together then add the butter. Mix until you have a sandy texture, and reserve on a small tray.
Roast the lamb in olive oil just for colouring and sear. And spread mustard all over the meat part (not the bones). Press the meat into the breadcrumbs until it is completely coated. Roast for a further 15-20 minutes in the oven.

Fish and prawn, basil, tomatoes, sauce setoise:

Ingredients:
1kg mixed fish (salmon, cod, monk, bass, 10 tiger prawns)
½ kg mashed potato
2 eggs yolks
60gr butter
¼ bunch basil
3 plum tomatoes, Peeled, seeded and cut into concasse
5 fleurons
150ml sauce Setoise
15ml Rouille sauce
150ml béarnaise sauce
150ml whipping cream, whipped
Instruction:
Combine mashed potato with butter and the eggs yolks and season and making the duchesse.
Place in a piping bag with a star shaped nozzle and pipe around a flat bowl plate and glaze under the salamander.
Poach the fish in salt and water, sauté the tiger prawns and drain. Reheat the Setoise sauce,
Rouille and fold in the béarnaise and whipped cream and add the tomatoes and shredded basil.
Place neatly in the centre of the plate and glaze under the salamander.
Ingredients for sauce Setoise:
250gr langoustine shells
250ml fish stock
250ml rose wine
250ml whipping cream
15gr tomato puree
Instructions:
Brown the shells in a heavy based pan until golden. Add the wine, the puree and reduce till thick. Add the stock and cream by half. Strain through a fine chinos and chill.
Ingredients for Rouille sauce:
15gr basil
15gr garlic peeled
1 egg yolk
50ge olive oil
25gr Dijon mustard
Instruction:
Combine all the ingredients in the blender until it forms a smooth puree. Adjust seasoning and chill.

Red onion and brie tart served with salad and onion marmalade:

Ingredients:
Pate brisee:
1egg
1tbsp cold water
Pinch of salt
100gr butter
200g soft flour
Filling:
60gr butter
300gr red onions finally sliced
Salt, pepper and grated nutmeg
220ml cream
50gr grated cheddar
50gr diced brie
2eggs
Method:
Sift the four and put into mixing bowl. Make a well in the centre and put in the salt and mix with butter very well. And after that, add eggs and mix it finally add the water and combine it. Blend into a smooth pastry.
Scrape the pastry up into a ball. Flatten it into a round and dust lightly with flour.
Wrap and chill in the refrigerator for 30min.
Lining
Line a flan ring with the pastry and bake blind, remember to keep the pastry moving by quarter turning after each use of the rolling pin. Make sure that the pastry is pressed into the corners of the flan ring.
Prink the bottom of the pastry shall all over with a fork and refrigerate for 10min. cut out a piece of baking parchment about 5cm larger than the flan ring and fit over the pastry. Fill with baking beans and bake for 15min.
Remove the paper and beans, bake for 10min or until lightly brown and dry.
Filling
Melt the butter in a frying pan over medium heat. Add the onions and cook, stirring frequently, until soft but not coloured.
Spread the onions over the bottom of the pastry shell. Whisk the cream with the eggs; add cheese, salt, pepper and nutmeg. Pour egg mixture over the onions.
Bake in the oven for 15min, until puffed and golden brown.

Potato & Avocado salad:

Ingredients:
New potatoes 500gr or tin potatoes 1
Avocados 2
Handful toasted peanuts
Olive oil 2tbsp
Mustard cress 2tubs or water cress with mustard sauce
Squeeze lemon juice
Zest of lemon
Salt and pepper
Instructions:
Slice the potatoes into thick rounds and boil for about 10mins until tender, then drain. Whisk the olive oil, mustard, lemon zest and lemon juice together in a large bowl with a little salt and pepper, and then toss in the hot potatoes and leave to cool.
Halve stone and peel the avocados and cut into similar-sized chunks. When ready to serve, toss all the ingredients in with the potatoes and serve straight away.

Cold Piperade:

Ingredients:
Courgettes 1kg
Aubergine 500gr
Tomatoes 800gr
Onions 2
1 bunch of watercress
Garlic 7cloves
Red pepper 1
Green pepper 1
Eggs 12
Salt, pepper to taste
Instructions:
Puree the watercress in a blander, and then do the same with enough tomatoes. Dice and strain the remaining tomatoes.
Into three separate bowls, beat four eggs apiece. Blend the pureed cress into one, and the pureed tomatoes into second bowl. The eggs in the third bowl should be left plain. Season with salt and pepper and then prepare three flat omelettes.
When the omelettes have cooled, use a circular cutting tool to cut out four slices of about 3in (75mm) in diameter from each omelette.
Dice the garlic and remaining vegetables; sauté each vegetable separately for 10min or until brown; mix all vegetables together and set aside to cool.
In the bottom of a 3in circular form, place one cut-out omelette slice. On it place about a tablespoon of mix vegetables, and then lay down another slice of omelette in a different colour, top with another layer of vegetables, and finish with an omelette of the third colour. Invert onto the centre of a plate.

Sweetie Vegetables:

Ingredients:
Mushrooms 300gr
Onions 2
Carrots 3
Honey 1tbsp
Soya sauce 1tsp
Butter 20gr
Chinese chilli sauce 1tsp
Instructions:
Slice all vegetables separately.
Heat the butter in a large frying pan, and then cook onions over a medium heat for 3mins.
Add the carrots and cook for a further 3mins.
Add the mushrooms, cook for few minutes and then put other ingredients into the pan. Stir slowly for few minutes, then remove from the heat, taste season and serve it.
Enjoy!

Seafood spaghetti (Italian recipe):

Ingredients:
Spaghetti roughly broken 300g
Pack mixed chill seafood 250gr
Chicken stock 1lit
Paprika 1tsp
Olive oil 1tbsp
Chopped fresh ginger 15gr
Chopped onion 1
Chopped garlic 2cloves
Chopped tomatoes 400gr or 1 tin tomatoes
Instruction:
Fry onion, ginger and garlic with oil over a medium heat for 5min.
Add the paprika, tomatoes and stock, and then bring to the boil.
Turn down the heat to a simmer, and then stir in the spaghetti and cook for 7min, stirring to stop the spaghetti from sticking.
Stir in seafood, cook for 3min more until heated through and spaghetti is cooked, and then season. Sprinkle with parsley and serve with pinch of black pepper on the top.

Stuffed courgette rolls:

Ingredients:
Small courgettes 4
Tub ricotta 250gr
Squeeze lemon juice
Olive oil 4tbsp, extra to drizzle
Balsamic vinegar 4tbsp, extra to drizzle
Handful fresh basil leaves chopped
Pine nuts or peanuts 50gr, toasted
Instructions:
Slice the courgettes lengthways; using a swivel vegetable peeler- you’ll need 24 long strips.
Drizzle some of the olive oil and balsamic vinegar over two large plates and lay the strips flat. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20min.
Mix the ricotta with lemon juice and seasoning to taste, and then mix in the basil and pine nuts or peanuts.
Place 1tsp of the ricotta mixture onto one end of a courgettes strip and roll up.
Repeat until you have used up all the filling. Arrange rolls upright on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic and serve it.

Roasted red pepper salad (Italian recipe):

Ingredients:
Red pepper 5large
Garlic 2cloves
Onion 1
Small bunch fresh parsley
Virgin olive oil 5tbsp
Instructions:
Cut the peppers in half and discard seeds, membranes and stalks. Place under a grill, skin side up, until they become blackened.
Remove from grill, put into a plastic bag and leave to cool-this will make them easier to peel later.
Take pepper out of the bag and peel off the blackened skin. Cut peppers into strips, and then lay them, overlapping, on a flat plate.
About 2hours ahead, finely chop the garlic, onion and parsley, discarding stalks. Scatter peppers with garlic and parsley, and then drizzle with olive oil and seasoning. Leave to stand for an hour or more to allow flavour to develop before serving.

Spaghetti with herby courgettes (Italian recipe):

Ingredients:
Spaghetti 350gr
Courgettes cut into slim sticks 650gr
Garlic finely chopped 2cloves
Grated Grana Padano 50gr
Butter cut into pieces 30gr
Olive oil 4tbsp
Handful each Basil and parsley roughly torn
Instructions:
Cook the spaghetti in a large pan of boiling salted water for about 1omin until al dente or as directed on the pack.
Heat the oil in a large frying pan. Add the garlic and fry briefly without letting it brown. Tip in the courgettes, and then cook over a low heat for about 5min, stirring until just tender.
Drain the spaghetti, and then gently stir into the courgettes with butter, cheese and herbs. Season with salt and pepper and serve it.

Summery Sandwich:

Ingredients:
Seafood sticks 10
Cucumber 50gr
Carrots 3
Yoghurt 2tbsp
Chinese chilli sauce 1tsp
Cream salad sauce 3tbsp
Soya sauce 1tbsp
Slices of bread
Instructions:
Chop the seafood and cucumber.
Grate the carrots.
Mix all the ingredients together and put on the bread.
Cut the sandwiches and serve with pickle.
* Also you can use chopped spinach and butter on the bread.