Rubina Shaukat
Professional Chef and Cookery TeacherRubina Shaukat is a professional chef who teaches cooking at a government technical college in Pakistan. She manages IngRecipe, sharing recipes and practical guides to ingredients and kitchen basics for home cooks. She also runs the Home Ingrecipe kitchen in Multan.
Chef's Recipes
CORNISH PASTIES
Coming from Cornwall, I have a real weakness for a properly seasoned Cornish pasty, although to my mind they taste their best when eaten by the sea accompanied by the sound of seagulls! The pastry here is unusual because it’s made with strong bread flour, which results in a sturdier crust to support the robust
BLACK PUDDING SCOTCH EGGS with Mayonnaise
My black pudding Scotch eggs are a great snack, and this classic combination of flavours are great served with a good mayonnaise or piccalilli, and of course are excellent when washed down with a good beer! They’re delicious warm, but are just as good cold at any time of day.
DULCE DE LECHE ICE CREAM
If there’s one thing Argentinians love more than a juicy steak it’s the uber sweet dulce de leche , an intensely creamy, thick caramel sauce. You can buy it ready made, but you just can’t beat the flavour of homemade. The secret to success is to cook it really, really slowly, so you need to
GARRAPIÑADA ALMENDRAS
Garrapiñada are delicious caramelised nuts made in large shallow copper pans by street vendors of Argentina and Uruguay. They are usually piled into cellophane cones to serve and make a great little edible gift. They are often made with peanuts instead of almonds – just make sure you use unsalted nuts with the skins on,
Slow-Grilled Short Ribs with Chimichurri Sauce
Slow-grilled short ribs with chimichurri sauce is a popular South American dish that consists of beef short ribs grilled low and slow until they are fall-off-the-bone tender and then served with a zesty chimichurri sauce made with parsley, cilantro, garlic, olive oil, vinegar, and spices.
Simple Delcious Seafood Ceviche Recipe
The national dish of Peru, and a popular street-eat all along the coast (and around inland waters, too), ceviche is incredibly easy to make. Prepare your fish in one bowl, the marinating ingredients in another, then once you mix the two together it takes just 10 minutes to ‘cook’ the fish to perfection.
