Lemon Marinated Sirloin Steak

Lemon juice Worcestershire sauce make the perfect steak marinade for summer and winter grilling The marinade steak is slightly tangy juicy with the deep flavor of lemon and sauce throughout you don; t need to ad anything to it no salt no steak sauce

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Greek Souvlaki with Tzaziki

Simple to make loaded with classic Greek flavor Lamb marinated in lemon dried oregano garlic then threaded onto skewers served with a homemade Tzaziki lettuce and tomatoes all bundled up in a pita bread or in my case a simple homemade flat bread that made without yeast.

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FALAFEL PITTAS WITH HUMMUS & CHOPPED SALAD

Homemade falafels are fabulous as you can add herbs and spices that are so often sadly lacking in the ready made ones. By stuffing them into a pitta with hummus and salad you have a full and satisfying meal, perfect for on-the-go eating. Note: you will need to begin this recipe the night before you

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Chicken 65 Hot and Spicy Restaurant Style

Chicken 65 Hot and Spicy Restaurant Style

There are many theories about how this dish gets its great name, one of which suggests it was invented in 1965, another that it originally contained 65 types of chilli. Either way, it’s a deliciously fiery Indian snack that’s great with a cold beer. Note: you will need to begin this recipe several hours before

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KIBBEH WITH LEMON TAHINI

Popular in Israel and Lebanon, kibbeh are crisp, torpedo-shaped croquettes made of bulgur wheat, minced beef and spices. They are a bit of a fiddle to make but very much worth it. They also freeze well in their shaped but unfried state, so make sure you save some for when you don’t have the time

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FUL MEDAMES WITH LEMON TAHINI AND ALEPPO PEPPER

Ful medames is a hearty fava bean purée common all over the Middle East, but especially in Egypt and Syria where it’s a regular street breakfast dish. The Egyptians favour serving it with chopped tomato and boiled egg; the Syrians with tahini, olive oil and Aleppo pepper sauce. Here I’ve gone the whole hog and

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BESSARA WITH CUMIN AND LEMON AND GARLIC OIL

BESSARA WITH CUMIN AND LEMON AND GARLIC OIL

In its native Morocco, this tasty soup is often eaten as a hearty workers’ breakfast, served from street stalls and hole-in-the-wall cafés. With such a simple pulse-based dish, getting the seasoning right is absolutely key to elevating it from potentially bland to really sublime, and here a sprinkle of spice and a good drizzle of

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GRILLED CHERMOULA HERRINGS

Herrings are like the big cousins of sardines and with a little more flesh to the bone they are less fiddly to eat. You could very easily substitute sardines if they are easier to find, however. Either way, just make sure your fish are spanking fresh in this simple barbecue recipe with a Moroccan street

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DORO WAT

This Ethiopian chicken and egg stew is really fragrant thanks to the heady mix of berbere spices and a long, slow cooking time. You can buy ready made berbere spice blends in some supermarkets, but I’d urge you to make your own if you can. It takes no time at all if you have a

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DHOLL PURI WITH BUTTERBEAN CURRY

Dholl puri are lovely nutritious flatbreads with a thin filling of ground split peas. Cooked until soft and still wrappable, they are the classic accompaniment to this butterbean curry. On the streets of Mauritius they are the number-one street food, and quite right too. Delicious, vegetarian and healthy – what’s not to love?  

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PAV BHAJI

Said to have originated as a cheap fast food for the mill workers of Mumbai in the mid-nineteenth century, this simply translates as ‘bread’ (pav , a soft white roll) and ‘mashed vegetables’ (bhaji ). However, the generous quantity of butter, along with the exquisite spice blend, elevates this dish beyond the humble. The spice

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POLPETTE

Polpette are little flavoursome Italian meatballs, normally served as a snack or appetiser rather than with the perhaps more familiar bowl of spaghetti. The trick to a soft and tender meatball is to soak the breadcrumbs in milk before you add the rest of the ingredients. Note: you may wish to begin this recipe the

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SOUVLAKI PITTAS WITH TZATZIKI

These lemony Greek kebabs are best made with a succulent, not-too-lean cut of pork, such as leg or shoulder, as the marbling of fat through the meat bastes the kebabs from the inside as they cook. You could use low-fat tenderloin if you prefer, but the result will be a touch drier. Note: you will

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FISH AND CHIPS WITH PROPER TARTARE SAUCE

Good old fish and chips is the ultimate British street food, ideally eaten by the seaside on a blustery day! Triple-cooked chips are a bit of an effort, but they are worth it – the chilling in the fridge guarantees a supreme crunch. And if you are making chips, you may as well make plenty,

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SLOW- GRILLED SHORT RIBS WITH CHIMICHURRI SAUCE

In Argentina, the asado , or barbecue, is taken very seriously indeed, but the meat cooked is treated simply, usually seasoned with salt alone, so the quality of the beef is paramount. In this recipe I use ‘English cut’ beef short ribs, which are best cooked low and slow over an indirect heat. With each

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Simple Delcious Seafood Ceviche Recipe

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.

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Lamington

Lamington

Lamington cake is an Australian cake of little squares of cake which is dip in chocolate coated in desiccated coconut The word lamington means layers of beaten gold.The secrets to a good Lamington chocolate coating and roll in coconut This recipes is so easy and tasty and is perfect for afternoon tea.

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