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How to Make Bulgarian lamb in pastry

Bang bang chicken

Ingredients

1/2 cup vegetable oil, or more, as needed
1 cup buttermilk
3/4 cup all-purpose flour
1/2 cup cornstarch
1 large egg
1 tablespoon hot sauce
Kosher salt and freshly ground black pepper, to taste
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
1 cup Panko*

For the sauce

1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon honey
2 teaspoons Frank's Hot Sauce

Instructions

To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank's Hot Sauce in a small bowl; set aside.

Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

Serve immediately, drizzled with sweet chili sauce.

Argentinian chicken

Ingredients

6 pieces of chicken
A bunch of leaves of parsley
Garlic to taste, peeled. I used 6 fat cloves of garlic
Half a medium size onion, peeled and roughly chopped
2 teaspoons of dried oregano
1 heaped teaspoon of paprika powder
1 large red sweet pepper, deseeded
¼ cup of olive oil
3 tablespoons of white wine vinegar.
2 heaped teaspoons of chicken stock powder

Method


Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Put the chicken in an oven tray

Put the rest of the ingredients in the blender and blend for 2 minutes
Try to check taste
Pour it over chicken
Cover with a lid or tin-foil
Put it in the top of the oven for 45 minutes
Check the chicken is properly cooked
Enjoy!

Ajo Blanco Malagueño

Ingredients

50 g almonds, blanched
50 g stale bread
4-8 cloves of garlic, peeled
2 tablespoons extra virgin olive oil
2 tablespoons white wine or sherry vinegar
500 ml chilled chicken or vegetable stock, or water
Salt to taste
4 handfuls of small, seedless green grapes, separated from their stalks

Method

Blend together thoroughly the almonds, bread and garlic or use a pestle and mortar. The resulting consistency should be that of a thick paste.
Mix in the oil and vinegar and then the stock or water.
Chill and add salt as desired.
Serve in individual bowls and add a handful of grapes to each bowl.

Sweet and Sour lamb - (Agnello in agrodolce)

Ingredients

1 large onion, peeled and thinly sliced
5 tablespoons of olive oil
5 tablespoons full cream milk
3 tablespoons tomato purée
1 kg (2 lb) lamb shoulder, cut into bite-sized cubes
125 ml high quality white wine vinegar
sea salt and freshly ground black pepper
3 tablespoon granulated sugar
6 fresh basil leaves, roughly chopped

Method

Fry the onions in half of the olive oil until golden brown and reserve.
Meanwhile, mix the milk and tomato paste together.
Brown the lamb in the remaining oil.
Season the meat with a little salt, add the onions back to the pan and pour in the tomato mixture. I added just a few tablespoons of water at this stage as it looked as though it would not survive an hour of simmering.
Simmer gently for about an hour.
After an hour, add the vinegar, sugar and a good grind of black pepper then cook for the final 15 minutes.
Chop the basil and add just before serving.

Merluza a la Gallega (with chorizo)

Ingredients

4 x 250 g hake steaks
800 g potatoes, thinly sliced
200 ml white wine
400 ml vegetable stock
100 g green peas
2 teaspoons Paprika
50 ml olive oil
2 onions, thinly sliced
6 garlic cloves sliced
2 soft chorizo sausages (about 15cm each) thinly sliced
1 large green pepper julienned
sea salt and ground black pepper
sprig of parsley

Method

Heat oil in a cazuela or high sided saute pan.
Add onions and garlic and cook gently until soft.
Add chorizo, green peppers and paprika and fry for 5/7 mins.
Stir in potatoes, peas, add wine and stock (this should just cover contents), season with salt & pepper.
Bring to boil and then simmer uncovered for 10/15 mins until potatoes are just tender.
Season hake well on both sides, add on top of pan contents, cover and simmer for a further 10 mins until hake is cooked through.
Garnish with parsley.