Borscht Shrimp and Grits Guacamole Dip Pepper Pot Biryani
Lebanon India Pakistan
Scotland A unique collection of recipes from Rotaract Clubs around the
Koshary NY Apple Pie Surf ’n’ Turf Arroz Doce Basel Floursoup Guava Duff 1
world, compiled to raise funds for SWAGS Team Perth
AROUND THE WORLD
Introduction What is Rotaract? Rotaract originally began as a Rotary International youth programme in 1968 and has now grown into a major Rotary-sponsored organisation of more than 8 000 clubs and 200 000 members around the world. Rotaract is a service, leadership and community service organisation for young men and women between the ages of 18 and 30. Clubs focus on the development of young adults in their communities and workplaces. Rotaracters also take part in international service projects in a global effort to bring peace and international understanding to the world. Most Rotaract activities take place at the club level. Rotaract clubs hold formal meetings, usually every two weeks, which feature speakers, special outings, social activities, discussions or visits to other clubs. Club members get together on designated days for service projects, social events, or professional and leadership development workshops. The purpose of Rotaract is to provide an opportunity for young men and women to enhance the knowledge and skills that will assist them in personal development, to address the physical and social needs of their communities, and to promote better relations between all people worldwide through a framework of friendship and service.
The Rotaract Club of Subiaco Our club was founded in 1974 by the children and friends of the Rotary Club of Subiaco in Perth, Western Australia. We participate in local events, hold fundraisers, engage in professional development, socialise and serve our community.
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Rotaract Around the World Cookbook The idea for a cookbook came after Sarah English from SWAGS Team Perth spoke to our club on 12 April 2012. She gave club members an eye-opening presentation on the homelessness situation in Perth and we felt compelled to conduct a fundraiser to help her project. Please turn the page to find out more about SWAGS Team Perth. We soon discovered that this was an opportunity to not only help the homeless people of Perth, but also conduct an international service project and connect with fellow Rotaract clubs. We contacted hundreds of Rotaract clubs via Facebook and our website to ask them to participate in our project. We received a very good response with entries from places as far flung as Guyana and Madagascar. The variety in the recipes and the ingredients is amazing. These are not the kind of recipes you’ll find in any old cookbook! Each club thought very carefully about what recipe represents their local area or country. Some clubs have provided backgrounds to their recipes that give us insight into the traditional foods of their country. Conducting this project has taught us not only about the cuisines of other countries, but also about the things that make each Rotaract club unique. For instance, do you know why the Rotaract Club of Camberley’s club logo is an elephant? You can find out when you flick to their recipe for creamy penne and ale sausages. These recipes allow you to experience the world from the comfort of your own kitchen. We will take you to Romania, Switzerland, Ukraine, the Philippines and Scotland just to name a few. Thank you for purchasing this cookbook and supporting Rotaract and SWAGS Team Perth.
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SWAGS Team Perth Founded in September 2010, Swags Team Perth is a voluntary group of young people who are funding and distributing swags to Perth's homeless. Their primary mission is to fund and distribute 760 Backpack Beds™ by Swags for Homeless - one for every person sleeping on Perth's streets, according to ABS 2006 figures. In addition to fundraising, Swags Team Perth also educates people on the issue of homelessness. They partner with homeless and ex-homeless people to run tours of homelessness in Perth CBD, which illustrate the conditions that hundreds of Perth people face every night. Swags Team Perth coordinator Sarah English is also committed to training her own volunteers on the issue of homelessness, as well as to giving educational presentations at churches, voluntary groups and schools. Swags Team Perth began after then university student Sarah English had a few chance meetings with homeless Australians, and decided to do something simple and practical to help them. In mid 2010, she came across Swags for Homeless Ltd, a nationally accredited charity whose Backpack Bed™ was the product she had been looking for. Several young people expressed interest in her plan to distribute these swags on the street, and by their first meeting in September 2010 the group had grown to 50 members. Several months passed as the Swags Team waited for their fundraising plans to be approved, and in April 2011 they received the go ahead from Swags for Homeless Ltd chairman Tony Clark. Interest from the media was to follow, and then the first of many donations. In June, Mr Clark flew to Perth to meet the Swags Team and attend their second meeting. It was during Mr Clark's visit that the Swags Team was most fortunate in meeting Wayne and Shannon, two outstanding men who were both homeless at the time.
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In July, Swags Team Perth partnered with Wayne and Shannon to facilitate tours of homelessness in Perth CBD, highlighting the typical homeless experience on a Saturday night. The tours gained a lot of interest, with participants ranging from high school students to parents with teenage children. Meanwhile, Sarah was being asked to give presentations on Swags Team Perth and homelessness in Perth, and so it became apparent that the Swags Team needed to invest in its educational capacity. This realisation could not have come at a better time, as in November 2011, Sarah graduated with a Bachelor of Education. Today, Swags Team Perth hold fundraisers, tours and presentations all over metropolitan Perth. They are steadily working towards raising $55 000 and distributing a Backpack Bed to every rough sleeper in Perth by 2013. The Backpack Bed has valuable qualities including being fire-retardant, strong, and waterproof with mosquito mesh and a lockable pocket. It offers people dignity as it is comfortable and looks inconspicuous as a backpack.
All profits from this recipe book will go to Backpack Beds for Perthâ€™s homeless. www.swagsteamperth.com
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Homemade Californian Guacamole
Real Italian Pesto
Borsch with Pampushky
Cabbage Rolls in Wine
Wrapped Vine Leaves
Shrimp and Grits
Ale Sausages and Penne
Toad in the Hole
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Recipe Egyptian Koshary
Caribbean Red Bull Chicken Wings
Goan Prawn Pickle
Surf ‘n’ Turf
Ghent Beef Stew and Fries
New York Apple Pie
Choc-orange Bread and Butter Pudding
White Chocolate and Blueberry Muffins
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Rotaract Club of Beirut Metropolitan —Lebanon
Tabbouleh Libanaise Ingredients ¼ cup burghul, fine cracked wheat
¼ cup finely chopped onion
2 cups finely chopped parsley
½ cup lemon juice
½ kg firm red tomatoes, washed and finely chopped
1 teaspoon salt (as desired) ½ cup extra virgin olive oil.
½ cup finely chopped fresh mint leaves
Method Wash chopped mint and parsley then drain well. Wash the burghul several times and drain. Soak it in chopped tomatoes for 20 minutes. Rub chopped onion with salt. Mix all ingredients in a bowl. Add olive oil and lemon juice, toss the mixture well. Serve Tabbouleh with crisp lettuce leaves, or fresh cabbage leaves
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Background Lebanese Food has always been one of the country's principal attractions, and it has now largely passed the borders to become extremely popular in the West. Lebanese cuisine is mostly based on cereals, in the shape of bread, burghul (crushed wheat) and rice. A large and varied assortment of vegetables and milk products accompany the above, and meat plays a relatively small part. Bread was and still is treasured; it is never thrown away. If it has become truly improper for consumption, it is kissed before being disposed of. One more thing should be said about this recipe; the proportions are merely indicative. Lebanese dishes are very free on that point, and every household adapts the dosage of the ingredients to taste. You too should tweak them until you are happy with the taste. Please note also that Lebanese vegetables are very flavoured and very small and you may need to take this into consideration when getting the ingredients.
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Rotaract Club of Novato — United States of America
Homemade Californian Guacamole Ingredients 6 ripened avocados 1 fine diced red onion 1 cup lemon juice ½ cup finely chopped coriander 1 ½ cups sour cream
Method Mash avocados in separate bowl. Mix all ingredients together very well. Garnish with a little coriander on top. Serve with chips or use as a layer in the Novato Rotaract seven-layer dip!
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Seven-Layer Dip Ingredients 2 cups 2 cups ½ cup 1 tbsp 1 cup 1 cup ½ cup 3-4
refried beans Homemade Guacamole sour cream taco seasoning jack cheese cheddar cheese chopped black olives smalls tomatoes chopped
¼ cup ¼ cup
chopped green onions chopped coriander
Method Cover the bottom of a large platter with refried beans, layer Homemade California Guacamole over beans, mix sour cream with taco seasoning and layer evenly over guacamole layer. Sprinkle cheddar and jack cheese mix, black olives, and chopped tomatoes. Mix chopped green onions and chopped coriander together and sprinkle over the top. Let stand to allow flavours to blend. Serve with chips and enjoy!
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Rotaract Club of Savona —Italy
Real Italian Pesto Ingredients
50 g Genoese basil leafs
1 spoon of European pine nuts
½ glass of Ligurian extra virgin olive oil
A few grains of coarse salt.
6 spoons of grated Parmigiano Reggiano 2 spoons of grated Pecorino Sardo 2 cloves of garlic
Method Put the salt and the garlic in a marble mortar and add the basil while grinding (not pounding, in spite of the name!) slowly with a wooden pestle. Once you see a bright green juice starting to come out from the basil leaves, add the pine nuts. While grinding add the Parmigiano Reggiano and the Pecorino Sardo ending with the olive oil.
Background Pesto is a sauce originating in the Liguria Region of northern Italy, the original recipe comes from Genoa and is traditionally prepared with basil, garlic, European pine nuts and blended with olive oil, Parmigiano Reggiano and Pecorino Sardo. The name probably derives from the Genoese word “pestâ”, which means “to pound”.
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Rotaract Club of Kyiv-Centre — Ukraine
Borsch with Pampushky Ingredients
300 g beef (or pork)
3 medium potatoes
1 medium beet
2 medium carrots
1 medium onion
3-4 table spoons tomato paste Salt, pepper
Method Rinse the meat under cold water, wipe dry and then cut into cubes. In a large soup pot, bring the meat and water to a boil over high heat, periodically skimming off the foam as it rises to the top. Simmer, until the meat is tender, at least 30 minutes. Peel potato and onion and cut into the cubes. Peel and grate carrot and beet. Heat 2 tablespoons of the oil in a pan. Add onion, season it with salt, pepper and sugar and fry it for 2 minutes. Then add carrot and fry it for 5 minutes. Then add beet and season again with salt and pepper and stir it for 3 minutes. Then add tomato pasta and stir it for 5 more minutes.
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Add potatoes to the boiling meat and let it boil for 15 minutes, and then add fried vegetable mixture into the casserole. Season to taste with sugar, pepper and salt. Simmer for 10 more minutes. To make pampushky you should rinse parsley and spring onion under cold water and cut them. Peel garlic and dice finely and stir it with olive oil. You can add sour cream, parsley and spring onion into borsch. Serve pampushky together with garlic, parsley and spring onion.
Background Borscht (also borsch, bortsch, borstch, borsh, borshch; Ukrainian: борщ) is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beetroot as the main ingredient, giving it a deep reddish-purple color. In some countries, tomato is used as the main ingredient, while beetroot acts as a secondary ingredient. Other, non-beet varieties also exist, such as the tomato paste-based orange borscht and green borscht (sorrel soup). The two main variants of borscht are generally referred to as hot and cold. Both are based on beets, but are otherwise prepared and served differently.
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Rotaract Club of Oberbaselbiet — Switzerland
Basel Floursoup Ingredients
50 g flour
A dash of salt and pepper to your taste
50 g soft butter
If you wish you may add some carrots, leek and/or celery
1 finely chopped onion 200 ml white wine 800 ml beef bouillon 50 g Emmenthaler cheese (Swiss cheese)
Method Take butter out of fridge so it can warm up. Prepare 800 ml of beef bullion. Chop 1 onion and also if preferred carrots, leek and celery. In a wide frying pan add flour. Under constant stirring roast flour for about 10 minutes over medium heat, until the flour is light brown. Then move pan from the stove. Stir soft butter until creamy and mix into flour. Add onion and steam over low heat for about 5 minutes. Add wine and broth and bring to a boil while stirring. Add carrots, leek and celery if you prefer. Reduce heat and simmer for 45 minutes. Stir from time to time. Flavour soup with salt and pepper to your taste. Serve in preheated soup bowls and grate cheese into soup.
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Rotaract Club of Edinburgh — Scotland
Cock-a-leekie Soup Ingredients
1 whole chicken
6 spring onions, finely sliced
bouquet garni – thyme, bay, parsley
100g of semi-dried pitted prunes, halved
2 litres of brown chicken stock or water
1 small bunch of parsley, chopped 3 rashers of chopped streaky bacon (optional)
1 onion halved 1 onion, finely chopped 2 leeks, trimmed and washed and cut into 5cm pieces
Method Place the chicken into a large pot. Pour in the stock, making sure the chicken is covered by the liquid. Slowly bring to the boil. Turn down the heat and add in the thinly chopped bacon, bouquet garni and the halved onion and simmer on a very low heat with a lid on for about two hours, skimming frequently. Carefully remove the chicken from the pot. Strain the liquid into a pot and discard the garni and onion. Remove the meat from the bones and tear into bite-size pieces, removing all the skin. Season with salt and white pepper, serve at once.
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Place the pot back on the heat and add in the chopped onion and leeks. Simmer for about 20 minutes. Remove from the heat and add in the chicken meat, chopped spring onions, prunes and chopped parsley. Serve with sour cream. Tip: Place chicken meat, parsley and prunes into warmed soup bowls and pour over the hot soup. This will make sure everyone gets some prunes and chicken. Source: Scots Cooking: The Best Traditional and Contemporary Scottish Recipes By Sue Lawrence, Headline Book Publishing (2002)
Background Cock-a-Leekie Soup is a delicious winter warming soup from Scotland often served as a starter at Scottish events such as Burns Night, St Andrews Night and as a Hogmanay treat. Cock-a-Leekie soup dates back to the 16th century when a fowl would be boiled with vegetables, such as leeks, to provide a filling broth.
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Rotaract Club of Poznan — Poland
Chłodnik (Borscht) Ingredients
beets (2 to 3 beets, depends on size)
1 litre original buttermilk (kefir)
1 English cucumber (or 2 to 3 baby cucumbers)
1 litre cold boiled water
2 to 3 eggs
3 tablespoons of original sour cream salt to taste
small bunch of green onions (4 to 5 stems, not more) small bunch of fresh green dill
Method Boil beets (skin on) and cool to room temperature. This takes some time; you can boil them in advance, even a night before to speed up the process. Boil eggs until hard and leave to cool. Rinse greens and cucumber. Once boiled beets have cooled down, skin them. Take big cooking pot and grate boiled beet into it using big slots of grater. Peel and dice eggs and add them to the cooking pot. If cucumber has hard bitter skin, remove skin. Also, if seeds appear to be hard, remove them too. Then dice cucumber and add to the cooking pot. Clean green onion, chop it and add to the cooking pot. Add finely chopped fresh dill. Add sour cream and season with salt. Mix everything and add kefir. Add about the same amount of water (or more, to taste) and mix everything. Cover cooking pot with a lid and put it in the fridge or cool place for about an hour to let flavours meld. Serve cold out of fridge as a soup course before main dish. Works perfect for hot summer days! Enjoy. Rotaract Around the World Cookbook 20
Background Are you suffering from hot weather? When outside is like in the oven there is no better food to eat than cold soup. Borscht [chłodnik] is a nice refreshing buttermilk based cold soup you can put together without any extra hassle and then enjoy it. The real trick is to find good kefir. It should be original kefir that has not been flavoured with any tastes–not salted and not sweetened. The rest of the ingredients– vegetables (beets, cucumber and greens) and hard-boiled eggs–are easy to get and not pricey at all. By the way even though this soup is called a “borscht”, the only thing it has in common with other borschts is the colour.
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Rotaract Club of Cluj Napoca — Romania
Cabbage Rolls in Wine Ingredients
1 large soured cabbage or one large cabbage*
5-6 tomatoes or 1 tablespoon tomato paste
750 g ground meat (mixture of pork and beef is recommended)
4 large onions
1 l sour cream 500 ml white wine (demi-sweet)
2 tablespoons rice
*When soured cabbage is not available, use cabbage leaves scalded in water
3 tablespoons lard
Method Grind the meat with a raw onion. Place in a bowl and mix with rice, pepper, salt and finely chopped onion slightly fried in two tablespoons of lard. Mix everything well. Core the cabbage with a sharp thin knife. Carefully remove the cabbage leaves, one by one, so that they do not tear. Cut larger leaves in two or three and then place a little meat in each cabbage piece and roll in. The smaller the rolls are, the tastier they are.
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Place a layer of rolls in the pan (take a deep one), then cover with a layer of chopped (julienned) cabbage, then a layer of thinly sliced tomatoes. Do this layering until all the rolls are made. The last layer must be tomato slices or add tomato sauce. Add a heaped tablespoon of lard, pour the wine and let simmer on top of the range for 30 minutes. Then place in the oven so that the liquid is reduced. Serve with polenta.
Boil water and salt in a pot. When water is boiling, gradually add corn meal while stirring the mixture with a whisk. Stop adding corn meal when the mixture is considerably thick, though still liquid. Continue to simmer for about 10 to 15 minutes, with caution since the mixture bubbles up and splatters hot polenta around. Remove from the heat and serve.
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Rotaract Club of Bahia Blanca Almafuerte — Argentina
Makes 48 empanadas
1 tbsp paprika
1.5 kg mince
3 hard-boiled eggs
500 g spring onions
100 g green olives
1 kg onions
Salt and pepper to taste Ground pepper to taste Cumin to taste
Method In a pan cook the minced meat with the chopped spring onions and onions, then spice with salt, pepper, ground pepper, cumin and paprika. When cold, add the boiled eggs sliced, and the green olives. Cut puff pastry into round shells. Assemble the empanadas by placing a portion of the mince mixture in the centre of each shell. Close the empanada with a “repulgue” (braided crimped edge). Put the patties in a lightly oiled baking dish. Cook in hot oven for 15 and 18 minutes, until golden brown.
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The empanadas are a very classic dish from Argentina. This dish is a very good option for a friends night, the same as pizza, because it is cheap and fast. We usually eat empanadas Friday and Saturday night before we go to the Clubs. This meal could be accompanied by a cold beer.
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Rotaract Club of Efes — Turkey
Wrapped Vine Leaves Ingredients
1 cup rice
10 to 15 leaves of dry or fresh mint
4 onions - medium or big, chopped
1 cup hot water
½ cup olive oil
400 g vine leaves
3 tbsp sugar
2 tbsp pine nuts 2 tbsp currants
Method Sautee the onions with the olive oil for 5 minutes. Add the rice and salt, stir and cover with lid. Cook over very low heat until rice seems almost transparent, which takes about 6-10 minutes. Add the sugar, pine nuts, mint leaves and currants. Pour 1 cup of hot water on top. Cook until all the water evaporates. Stir occasionally. When it is cooked, leave to cool down. Wash the vine leaves. Fill half a large pot with water and boil. Add the pre-washed leaves and boil for approximately 2-3 minutes. Drain the leaves and cut off the stems.
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Take a leaf and put the filling into the leaf (the matte side is the inside) and fold it over to create a cigar-like look. Put all the wraps in the pot, side by side leaving no holes in between. Pour over one and a half cups of water. Cook over low heat until the water almost evaporates (until you can see very little water on the bottom of the pot.). Leave to cool down and serve with thin slices of lemon on top.
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Rotaract Club of Birmingham —United States
Shrimp and Grits Ingredients 115 g yellow stone-ground grits 710 ml milk 30 ml extra virgin olive oil 5 g butter 1 small onion, finely chopped 455 g shrimp, peeled and deveined pinch of salt Pinch of white pepper
In a medium saucepan, bring the milk to a boil. Stir in the grits, and reduce heat to low. Cook, stirring occasionally, until silky, about 10 minutes. Meanwhile, heat olive oil and butter in a pan over medium heat. Sauté onions until tender, then toss in shrimp. Season with salt and pepper, and cook four to five minutes, or until shrimp turn pink. Stir shrimp mixture into grits and continue cooking for 10 to 15 minutes. Serve hot.
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Rotaract Club of Chiniot — Pakistan
Chinyoti Kunna Ingredients
1 kg mutton (or beef)
1 tsp black cumin
3 tsp chilli powder
1 cup oil
¼ tsp turmeric powder
½ cup wheat flour
2 tsp coriander powder
½ cup water
2 tsp salt 1 large onion, sliced 1 tbspn ginger garlic paste
Method Take a pitcher and first close its pores by covering its outer surface with clay paste*. In a pitcher (handi) put ginger garlic, mixed with half cup of water, oil, mutton, chilli powder, salt, coriander powder, turmeric, sliced onion and cook covered for 30 minutes. Add 3 cups water for meat to get tender. When meat is tender, add flour paste, stirring well. Lastly, add crushed black cumin. Cook for 15 minutes on low flame until oil comes on top. Serve with naan bread.
*or use a heavy-based saucepan.
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Background Kunna gosht is a dish of Chiniot (31.7167° N, 72.9667° E) in Punjab, Pakistan. The meat for this dish tastes a lot like nihari. In Chiniot it is cooked in a pitcher buried in a soil. The best thing about this dish is its subtle flavour. If you have this with the traditional khamiri roti, it is just great. In fact, this is a very famous combination.
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Rotaract Club of Zamboanga City West — Philippines
Chicken Adobo Ingredients
900 g chicken, cut into serving pieces 3 dried bay leaves 4 tbsp soy sauce 4 tbsp vinegar 3 cloves garlic, minced 2 cups water ¼ cup cooking oil salt and pepper
Method Combine the soy sauce and garlic with the chicken in a large container and leave to marinate overnight in the fridge. Place the cooking oil in a pan and apply heat. When the oil is hot enough, put in the marinated chicken. Add water and bring to a boil. Add the dried bay leaves and simmer for 30 minutes or until the chicken is tender. Add vinegar, salt, and pepper and simmer for 10 to 12 minutes. Serve hot. Share and enjoy!
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Background Chicken adobo is an authentic Filipino dish and is one of the mostly recognised Filipino foods. Not to be mistaken with Mexican adobo, this dish is uniquely prepared by stewing chicken in vinegar and soy sauce. Several sources who are experts in Asian food history say that the Filipinos cooked adobo even before Spanish colonisation. According to them, cooking with vinegar preserves the meat. This method is also considered as one of the earliest food preservation practice.
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Rotaract Club of Georgetown — Guyana
Pepper Pot Ingredients
900 g stewing beef
1 cinnamon stick (1 in x 1 in)
900 g pork trotters (or cow's heels) (optional)
30 g sugar
450 g pigs tail (optional)
salt 2 stalks basil
½ cup Amerindian seasoning (cassareep)
1 bunch fine fresh thyme 1 large chopped onion
1 red hot pepper
3 chopped garlic cloves
Soak pig tails and scald. Cook cow heel or trotters in covered pan with water to boil. Skim. When half tender add all the other meats and hot water to cover. Add all other ingredients and simmer gently for about one hour until meat is tender. Adjust flavour with salt and sugar. Note: This dish develops flavour when left over a period of days. If left unrefrigerated, it must be reheated to a boil every day. Pepper Pot is popularly served with dense bread and butter, though it is equally as good with rice or roti.
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Background Pepper pot, the national dish of Guyana, is an Amerindian meat stew which uses cassareep. Cassareep is a preservative made from grated cassava and flavoured with cinnamon and brown sugar. The Amerindians developed cassareep as a way of preserving meats in the days before refrigeration. Do not refrigerate leftovers. This dish develops flavour when left over a period of days. If not refrigerated, it must be reheated to a boil every day. In the early days, a pepper pot was always in the kitchen, and more meat was added to it each day, keeping the pot going for years. This recipe has been halved from the original.
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Rotaract Club of Camberley — England
Ale Sausages and Penne Ingredients
For the beer mustard
Creamy Penne with Watercress
70 ml cider vinegar
350 g penne pasta
2 tbsp caster sugar
150 g cream cheese
40g mustard seeds
50 ml sour cream
1 tbsp English mustard powder
30 g Parmesan cheese, grated
50 ml real ale
Juice of one lemon Salt and pepper to taste
Method Cook (fry, bake, barbeque) enough sausages for four people . Place the vinegar and sugar into a non-reactive pan and bring to a simmer. Add the yellow and brown mustard seeds and the mustard powder and stir well. Simmer over a high heat for three minutes, until the volume of liquid has reduced by half and the seeds have softened slightly. Pour the mustard mixture into the bowl of a food processor and blend to a purée. It will take a few minutes for the seeds to break down and the mustard to become creamy. Add the beer to the mustard mixture and blend once more. Season to taste with salt and freshly ground black pepper. Use immediately or spoon into jars, seal and store in the refrigerator. This recipe makes more mustard than required for the dish.
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Cook the pasta in a large pan of boiling water for 10 minutes or according to packet instructions. Place the cream cheese, sour cream, Parmesan cheese and lemon juice in a small pan and simmer for 5 minutes or until slightly reduced. Season to taste with salt and pepper. Drain the pasta then mix in the cream sauce and watercress.
Camberley Rotaract is a small club in the leafy suburbs, about an hour outside London, England. Our club logo is an elephant, which is based on the closest thing to a landmark our town has: an elephant made out of concrete pipes painted white, which come from an old pipe factory that used to be on the site. We are near a steam railway called the Watercress Line because it travels through fields growing this plant. One of the main loves of many of our members is real ale, which we have sampled at a local brewery and on our walks and camping weekends around the country. We hope you enjoy this creative dish.
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Rotaract Club of Zagreb Centar — Croatia
Octopus Peka Ingredients
1.5-2 kg octopus
1 kg potatoes
Sprig fresh rosemary
4 cloves garlic
(If desired you can add more vegetables)
200 ml olive oil
100 ml white wine
Method Put all the ingredients except the wine in a flat round tray, put it under lid (iron bell in fireplace) and left an hour under the embers. After an hour of baking stir the octopus and add white wine. Cover with the lid again, and let it bake on the embers for another half hour. Additional advice: If you have a fresh octopus, it is best to freeze for a day because then the octopus will be softer.
Background Dalmatian Peka is a baked dish with meat and vegetables, made in a pot putted into the embers of a fireplace. Peka is a traditional dish in Dalmatia (Mediterranean part of Croatia), where tourists and natives find it as a top gastronomic offer. Peka can be made with any kind of meat - veal, chicken, lamb or octopus. The food is easy to prepare; you only have to catch the “hand” for the right mix of ingredients.
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Veal Peka Ingredients 1-1.5 kg beef
200 ml olive oil
1 kg potatoes
100 ml white wine
salt and pepper
Method Put all the ingredients except the wine in a flat round tray, put it under lid (iron bell in fireplace) and leave an hour under the embers. After an hour of baking, stir the meat and vegetables and add white wine. Cover with the lid again, and let it bake on the embers for another half hour.
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Rotaract Club of United States International University — Kenya
Chicken Biryani Ingredients
900 g chicken cut into 8 pieces 1 cup ghee or oil 2 onions, medium sized and sliced 2 onions, medium sized and minced 4-inch piece of ginger minced 5 garlic cloves, minced 1 tblsp garam masala ½ tsp turmeric powder 2 tsp black pepper powder
1 ½ tsp salt 1 large tomato , finely diced ½ cup coriander Leaves, minced 1 cup rice 2 black cardamoms 1 green cardamom 1-inch stick of cinnamon 2 to 3 cloves
Method Wash chicken and set aside to drain. Heat ghee or oil in a heavy-based pan over moderate heat. Add sliced onions and fry till brown. Remove onions from pan, drain and set aside for garnish. Remove half the oil from the pan and return to moderate heat. Add minced onions, ginger and garlic. Cook over low heat for 2 to 3 minutes until well blended. Add chicken, spices and salt. Stir and cook over moderate heat for 5 minutes, checking that it does not stick to pan. Lower heat and cook for a further 8 to 10 minutes till water released from chicken is almost absorbed.
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Add tomato and coriander leaves and cook for about 5 minutes. Wash rice and soak in water for 15 minutes. Drain rice and add to pan with whole spices. Stir until rice turns translucent. Mix in 2 cups of water. Cover pan and put a weight on the lid. Steam cook rice over moderate-low heat for 10 to 15 minutes till water is absorbed and rice is tender. Garnish with the reserved fried onions. Serve hot.
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Rotaract Club of San Juan — Puerto Rico
900 g of cracked corn 2 litres of milk 1½ stick butter 1½ tbsp anise 4 tbsp oil Salt to taste Water
Method Wash the corn. Let stand for 45 minutes in water. Meanwhile, bring water to the boil with oil and salt. Remove corn from water and place it in the water with oil and salt. Let cook a few minutes. Add milk and remaining ingredients, stirring constantly until thickened. Cover and cook over medium heat for 15 to 20 minutes.
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Background ChenchĂŠn is a popular dish in the south of the Dominican Republic, especially in San Juan de la Maguana. It is usually served for lunch. It has a mixture of African and Indian roots in its origin. It is commonly served with stewed goat and stewed red beans.
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Interact Club of Goiânia-Anhanguera — Brazil
Brazilian Feijoada Ingredients
1 tablespoon olive oil
340 g dry black beans, soaked overnight 2 bay leaves, crushed 1½ cups chopped onion
1/8 teaspoon ground coriander
½ cup green onions, chopped
salt and pepper to taste
1 clove garlic, chopped
½ cup chopped fresh coriander (optional)
2 smoked ham hocks
¼ cup chopped fresh parsley (optional)
225 g diced ham 225 g thickly sliced bacon, diced
Method Heat the oil in a large pot or Dutch oven. Add 3/4 cup of chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender. While beans are cooking, place ham hocks in smaller pot with ¼ cup of the chopped onion. Cover with water and simmer, until meat pulls off of the bone easily, about 1 hour. Drain and add to the beans.
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Preheat oven to 375 degrees F (190 degrees C). Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy. Drain the bacon and ham mixture, and add to the beans. Season with bay leaves, coriander, salt and pepper. Simmer uncovered 30 minutes more. Stir in chopped coriander and parsley just before serving.
The Brazilian Feijoada is the Brazil undisputed national dish. It is a recipe of bean stew with rice and pork meat. Different garniture is used in different parts of Brazil, but usually includes “farofa” (mandioca, a root from the rainforest, mixed with maize flour and oil. Sometimes bacon…) Originally, feijoada was made using every part of the pig, such as ears, tails, and nose floating among the beans. The origin of the feijoada runs back to the sixteenth century with the introduction of slaves in Brazil.
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Rotaract Club of York — England
Toad in the Hole Ingredients
pinch of salt
450 g pork sausages (or 300 gr beef steak cut into pieces, plus 150 g beef kidney)
pinch of pepper pinch of herbs (sage, rosemary, thyme)
115g plain flour 300 ml of milk 1 egg
Method Heat the oven to 220°C/420°F. Beat the egg. Make the batter: Sift the flour with a pinch of salt in a large bowl. Make a well and add the egg. Mix it in the flour while gradually adding half the milk. Continue until the batter is smooth. Add the remaining milk gradually, beating it into the mixture. Leave to stand for 15 minutes. Generously grease a 20x25cm roasting tin. Place the sausages/meat in the roasting tin. Coat with some more oil. Cook in the oven for about ten minutes, till browned. Remove the tin from the oven (make sure the fat is sizzling) and quickly pour the batter over the meat. Return to the oven and cook for 35-45 minutes, until the batter has risen and is golden brown. Since the batter will rise, make sure there is space between the tin and the top of the oven. Serve straight away, with mashed potatoes and boiled vegetables. Vegetarians can use mushrooms, broccoli or red onion instead of meat. For a twist, wrap the sausages in bacon before cooking them. Rotaract Around the World Cookbook 46
Background Toad in the hole is a typical dish in Yorkshire and is made with meat baked inside a crunchy and fluffy pancake-like batter. In the old times, recipes recommended the use of beef steak and kidney, but the most popular version nowadays uses pork sausages instead. This dish provides a delicious, warming winter meal and is a real gem of British countryside cuisine. The York Rotaract Club was established in 2010 in the City of York that is situated at the confluence of the Rivers Ouse and Foss in North Yorkshire, England. The city has a rich history as it was founded in 71 AD. The club was created with the help of three Rotary Clubs of York - York Ainsty, Rotary Club of York Vikings and Rotary Club of York. The York Rotaract Club is the only Rotaract club in the city and one of four clubs in its district; it is the most active of the four. It has close ties with The University of York and most of its members are students of this University. The club holds weekly meetings and organises different events. We currently support a local charity that deals with homelessness of young people in the Yorkshire region and we run a mentoring scheme at a local school, whereby regular one-to-one meetings are provided for those in need of academic or personal help.
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Rotaract Club of Alexandria Cosmopolitan — Eqypt
Egyptian Koshary Ingredients
1 tablespoon vegetable oil
5 onions, minced
2 cups uncooked white rice
2 cloves garlic, minced
3 cups water
3 tablespoons distilled white vinegar
1 teaspoon salt
4 ripe tomatoes, diced
1 (450 g) package uncooked elbow mac- ½ cup tomato paste aroni 1 ½ teaspoons salt 1 cup beluga lentils, soaked in water 1 teaspoon ground black pepper ½ teaspoon salt 2 ½ teaspoons ground cumin 1 tablespoon vegetable oil ¼ teaspoon cayenne pepper
Method Heat vegetable oil in a saucepan over medium-high heat. Stir in rice; continue stirring until rice is coated with oil, about 3 minutes. Add 3 cups of water and salt. Bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the macaroni, and return to a boil. Cook the macaroni uncovered, stirring occasionally, until the it has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander. Return macaroni to cooking pot, cover and keep warm. Soak lentils for 30 minutes. Drain and rinse; drain again. Bring 2 cups of water to a boil in a pot and stir in lentils. Bring to a boil; cover and reduce heat to low. Simmer
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until lentils are tender, 15 or 20 minutes. Stir in Â˝ teaspoon salt. Heat 1 tablespoon vegetable oil in a large pan over medium-high heat. Cook the onions in the oil, stirring often, until they begin to brown, 10 to 15 minutes. Onions should be a nice caramelised brown colour. Add garlic and cook another minute. Remove from pan, drain on a paper towel-lined plate. Place half of the onion mixture into a saucepan. Mix in the vinegar. Add the chopped tomatoes and tomato paste, black pepper, 2 Â˝ teaspoons salt, cumin, and cayenne (if using). Bring to a boil then reduce heat to medium-low and simmer about 12 minutes. Serve by placing a spoonful of rice, then macaroni, and then the lentils on serving plates. Sprinkle with some of the browned onions, then top with tomato sauce.
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Rotaract Club of University of Technology — Jamaica
Caribbean Red Bull Chicken Wings Serves 4
450 g chicken wings, jointed and tips removed ½ tsp salt 1 tsp ground pepper 2 tsp dried tomatoes, basil and garlic blend 2 tbsp extra virgin olive oil (reserve half for drizzling over vegetables and sautéing)
1 medium onion, sliced 2 stalks spring onions 4 cloves garlic 1 small otaheite apple, segmented 2 medium tomatoes, cut into wedges Salt and pepper TT ½ tsp freshly grated ginger 2 tbsp guava jam, melted 1 ½ cups Red Bull
Method Preheat oven to 200 degrees C (400F). Rub chicken wings with the first five ingredients and let it marinate while you prepare the vegetables for roasting. Arrange vegetables on baking tray, sprinkle with salt and pepper, and drizzle with half the remaining olive oil. Arrange chicken on the same tray for easy clean up. Bake chicken for 15 minutes remove and toss into melted guava jam and 2 tbsp red bull. Place back into oven for 5 minutes until the chicken reaches 82 degrees C (180F). Heat olive oil in a sauce pan. Remove vegetables from oven and sauté along with the ginger. Deglaze the baking tray with ½ cup red bull after removing chicken and
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add this liquid to the vegetables. Add remaining red bull and let sauce reduce by half. Adjust seasoning. Strain and plate the items. You can puree the sauce along with the vegetables then strain for a richer sauce. Whisk in cold butter for added smoothness.
Background Our Rotaract district held a wing sauce competition and our club entered this Red Bull sauce and wings combo and it was a success. We won an award and had a great time fellowshipping with other Rotaract clubs.
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Rotaract Club of Margao — India
Goan Prawn Pickle Ingredients
100 g prawns
2 tablespoon oil (groundnut oil)
½ teaspoon turmeric powder
1 teaspoon sugar
4-5 flakes of garlic
Salt as per taste.
25 fenugreek seeds 5-6 mustard seeds 1 teaspoon red chilly powder Pinch of Asafoetida
Method Clean all prawns. Add little salt and keep aside in bowl. Take one tablespoon groundnut oil in pan/kadhai. Put mustard seeds and fenugreek seeds in the oil and a pinch of asafoetida. Wait until they are fried up. Now put garlic flakes in the frying oil with above ingredients. Wait till frying garlic turns light pink. Then add prawns to the ingredients. Add ½ spoon of turmeric powder. Fry till prawns also turn light pinkish in shade. Add some water.(4 tablespoons) Then add one teaspoon chilli powder and 1 spoon sugar to taste. Let it cook for around 10 mins on simmer. Add some more oil if required and let it cook for 10-15 mins on sim.
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Now add the salt as per your requirement of taste. Now try tasting the dish. If you feel the need for more sugar add a pinch more to the preparation. Serve when ready with goan seafood meal like prawn curry rice. The pickle would look as shown in the snaps below.
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Rotaract Club of Trujillo California — Peru
250 g smoked pork ribs /costillas de cerdo ahumadas
Serves 6 to 8 1 kg of wheat for shambar/trigo para shambar
250 g onions, diced
250 g bean “bayo” or bean “caballero” / frijol “bayo” o “caballero”
50 g crushed garlic
250 g of dry peas / frijol seco
3 spoons of Ají Yellow Panca or Ají Girasol
250 g chickpeas / garbanzos
250 g of dry fava beans / habas secas
250 g of pork skins (preferably soft) / piel Mint leaves de cerdo Corn
Method Soak the beans and wheat since the night before (the black parts of the beans or small eyes must be removed, to avoid a very dark colour of shambar). Boil the wheat, peas and beans for one hour and half or more, adding boiled water to replace that which is consumed. (Fava beans should be boiled apart, to prevent undo). Add the pork skins and smoked pork ribs (both previously cut into pieces). In a separate pan prepare the seasoning with two or three head onions diced, minced garlic, ají yellow panca, oil and salt to taste. Brown all.
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When the skin, ribs, beans and wheat are cooked, add the seasoning and mint leaves, which give the peculiar flavour of shambar. Stir constantly due to avoid settle and burn. In the end there should be neither too thick nor too watery. Serve throwing a handful of court on each plate and also rich shambar court recommended to the table to be served according to taste. Source: http://www.yanuq.com/buscador.asp?idreceta=1442
Background No one knows the origin of this meal, but is believed to come from the colonial times and that comes from the mountains of the Department of La Libertad. In Trujillo and around the Department of La Libertad is traditional to serve Shambar on Mondays.
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Rotaract Club of Flinders University — Australia
Surf ’n’ Turf Ingredients
Serves 4 2 teaspoons olive oil 4 silverside steaks 20 g salt 20 South Australian king prawns, shelled, deveined, tail removed 20 scallops 20 g butter 3 cloves garlic, crushed
¼ cup of white wine 1 ¼ cup cream 1 teaspoon cornflour ¼ teaspoon white pepper 2 tablespoons parsley, finely chopped
Method Pre-heat oven to 80°C. Heat 1 teaspoon of oil in frying pan over medium high heat. Season the steaks lightly with salt and cook 5-10 minutes each side. Remove from pan and place on foil and place in oven to keep it warm. Heat 1 teaspoon of oil in the same pan and cook prawns and scallops for around 2-3 minutes. Remove from pan and place them on foil with the steaks. Lower the heat to medium and add butter and garlic to the pan. Cook until butter is melted. Stir in wine and cook for another minute. Add cream and pepper and cook for 2-3 mins. Add cornflour with dash of water to help dissolve the flour, stir into sauce to thicken. Cook for 4-5 minutes until cornflour has cooked out.
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Toss prawns, chopped parsley and scallops into sauce for 2-3 minutes. To serve, place steaks onto plate and place evenly amount of prawns and scallops on top steak with dash of garlic sauce. Serve with salad of your choice and chips. Garnish with un-chopped parsley. Source: http://channelnine.ninemsn.com.au/homecookedwithjuliegoodwin/
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Rotaract Club of Dharan Ghopa — Nepal
Nepali Khana Ingredients
Serves 4 400 g lentils 2 litres of water 6 tablespoons clarified butter or ghee ¾ cup onions, sliced 2 dried red chillies, chopped 1 teaspoon minced garlic, chopped pinch of salt
1 teaspoon turmeric 1 teaspoon cumin seeds 1 teaspoon jimbu (Nepalese spice) 1 tablespoon fresh ginger slices or paste 400 g basmati or long grain rice 2 teaspoons butter 100 g curds 50 g gundruk
Method Wash lentils and soak for 10 minutes. Remove lentils that float to the surface and drain. Add drained lentils to 1 litre of fresh water and bring to the boil. In a small pan, heat clarified butter and fry onions, chillies and garlic. Add onion mix to boiling lentils. Add salt, spices and ginger paste. Reduce heat, cover and simmer for 20-30 minutes, until lentils have a thick, soft consistency. Wash rice and soak in 1 litre of water for 5 minutes. Boil rice over medium heat for 10 -15 minutes. Stir once thoroughly. Add butter and stir again. Turn the heat to low and cook, covered, for 5 minutes. Gundruk chutney is prepared by boiling the gundruk, adding cereals and spices. Serve rice and lentils in separate dishes, with a side of salad, chutney and roasted pappadums, curds. Source: http://www.bestcyberzone.com/nepalirecipe/cat_detail.php?recID=156&catID=11
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Background It is served as dinner, and is regarded as typical food found in Nepal. It is purely vegetarian and of high nutritious value, but chicken may be included also as per choice. Gundruk is a non-salted fermented acidic vegetable product indigenous to the Himalayas, commonly prepared during winter when perishable leafy vegetable are plenty. Gundruk is a non-salted fermented acidic vegetable product indigenous to the Himalayas, commonly prepared during winter when perishable leafy vegetable are plenty. During fermentation of gundruk, fresh leaves of Clapham variety, mustard , cauliflower are wilted for 1-2 days, crushed mildly and pressed into a container or earthen pot, made air tight and fermented naturally for about 15 days. After desirable fermentation, products are removed and sundried for storage.
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Rotaract Club of Hina — Madagascar
Serves 8 2 kg boneless chuck steak, cut in 2.5-cm pieces 1 litre of water 2 tablespoons salt 2 cloves garlic, minced finely 1 cup onion, sliced 4 sprigs parsley
Method In a large saucepan, combine all ingredients except parsley. Cover and bring to a boil. Simmer gently for 2 hours or until meat can be shredded with a fork. Add water if necessary to keep meat at simmering point. Shred the meat by cutting it into thin strips. Meat should come apart easily. Transfer the shredded meat and sauce to a greased 22x30 cm baking pan (oven proof). Roast at 200 degrees Celsius for 30 minutes until it is nicely browned across the top. Garnish with parsley sprigs and bring to the table on a trivet. Serve with white rice.
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Rotaract Around the World Cookbook 61Â
Rotaract Club of Bangalore — India
Mutton Biryani Ingredients
5 bay leaves
500 g basmati rice
6 g mace powder
500 g mutton
½ tsp Jaiphal (nutmeg)
400 g onion, chopped
2 g saffron
200 g tomato, chopped
2 tsp cumin
2 tbsp ginger paste
2 tsp ground coriander
2 tbsp garlic paste
2 tsp red chilli powder
2 tsp mint leaves paste
1 tsp garam masala
250 grams ghee
12 cardamom pods
100 g dahi (curd)
3 black cardamom pods
10 drops rose water
8 cinnamon sticks
10 to 12 cashew nuts
15 black peppercorns
Salt to taste
Method Wash the Basmati rice and soak in water for 20 minutes. Wash the mutton chunks and add the curd, ginger paste and garlic paste, 1 tsp salt and ½ tsp red chilli powder. Mix thoroughly. Keep refrigerated for 6-7 hours. Boil the mutton until it becomes half done. Keep the stock aside. Heat the 50 g of ghee in a pan. Add half of the amount of cardamom, cinnamon, clove, bay leaves and black pepper. Stir-fry until the spices become golden brown. Add 750 ml of water and 2 tsp salt into it. Add the soaked basmati rice into it when the water turn to boil. Cook the rice until it is half done. Heat 100 g ghee in a pan. Add the rest of the of cardamom, cinnamon, clove, bay leaves and black pepper. Stir fry till it becomes light golden in colour. Transfer the chopped onion and stir
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for 5-7 minutes in low heat or till the onion becomes golden in colour. Add the chopped tomato and stir-fry for 2 minutes. Transfer the marinated and boiled mutton chunks. Add the garlic paste, ginger paste, cumin powder, coriander powder; rest of the red chilli powder, garam masala powder and mint leaves paste. Sauté for 15 minutes on low heat. Add a little water if necessary. Cover the pan. Cook until the mutton becomes ¾ done. Soak the saffron with 20 ml of hot milk. Now, take a ‘Handi’ (deep bottom pan with round neck and opening with a lid). Brush ‘ghee’ all through the inner surface. Transfer half the amount of cooked ‘Basmati’ rice to the ‘Handi’. Spread some cashew, fried onion, 2 tsp ghee, javitri, jaiphal, and half the amount of rose water over the rice. Transfer all the mutton chunks with the spices over it. Add rest of the ‘Basmati’ rice over it. Spread the rest of the cashew, javitri, jaiphal, fried onion, 2 tsp ghee, saffron and rose-water over it. Transfer 500 ml of the mutton stock to the ‘Handi’. Cover the ‘Handi’ properly, so that steam can not escape from inside. Keep the ‘Handi’ inside the oven for 20-25 minutes under 250˚ C. Your ‘Mutton Biryani’ is ready. Serve hot. Source: http://cookery.vvonline.in
Background Mutton Biryani or Mutton Dum Biryani is a famous preparation in India, Pakistan and Bangladesh. It was invented by one of the royal Muslim bawarchis (cook) during the late hours of Mughal reign in India. According to the history, ‘Biryani’ was invented in the Hyderabad city of Southern India. At that time, people were suffering from severe famine. Some day, one royal cook of the then ‘Nawab’ (King) had discovered a new recipe. To reduce the wastage of foodstuff, he prepared a dish with ‘Basmati’ rice, mutton, vegetables and spices- all put into a big deep bottom pan and cooked in steam. This was the ancestor of Mutton Biryani. Very soon, this unique preparation became popular all over India. Gradually, many combination of spices were invented giving different styles.
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Rotaract Club of Lahore Urban — Pakistan
Shish Kebab Ingredients
500 g beef (cut into cubes) salt and pepper to taste 1 tsp garlic, chopped 1 tbsp white vinegar ½ cup onion juice 2 tbsp oil
Method Take beef under-cut meat piece, cut into cube shape. Put beef cubes in a bowl, marinate with salt and pepper, chopped garlic, white vinegar, onion juice and oil. Mix properly. Leave it for 15 minutes. Thread five pieces of marinated beef cubes on each wooden skewer. Take a grill pan or you can use charcoal grill. Put grill pan on the fire to get really hot. Brush some oil on it. Put the beef skewers one by one on the hot grill to cook. Grill from both sides, till it is golden brown. Remove it from the grill. Serve it with hot Kuboos and nan bread and green salad
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Rotaract Around the World Cookbook 65Â
Rotaract Club of Gent-Zuid â€” Belgium
Ghent beef stew & fries Ingredients
The stew: 1 kg of beef (piece of shoulder, in equal parts) 2 large onions 1 bottle dark beer (if possible a Belgian Trappist) fresh thyme 1 clove 2 bay leaves 1 slice hearty brown bread 2 tablespoons spicy mustard
1 dash of vinegar butter freshly milled pepper salt Belgian fries: Potatoes Finish: mayonnaise salad
Method Stew: Peel the onions and chop them (not too fine) pieces. Heat a large casserole and melt a knob of butter. Stew the onions over medium heat. Let the onions do not brown. Heat a pan over medium heat and melt a knob of butter. Sear the meat in the pan until they are golden brown. Season the meat during cooking with a little freshly milled pepper and a pinch of salt. Put the pieces of meat in the stew with onions. Pour the beer in the hot pan (of the meat). Mix all of the pieces loose, while the beer is brought to the boil (deglazing). Once the beer is boiling, pour it into the stew. Tie a few bay leaves and a few sprigs of fresh thyme with a little kitchen twine. Put it in the casserole. Add the cloves.
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Spread the bread generously with brown (sharp) mustard. Place the bread in the pot with the smeared side down. Let the stew simmer for two to three hours on low heat. The lid need not be on the pot. The cooking time depends on the quality of the meat. Stir occasionally in between the pot and check whether the meat is sufficiently cooked. Only when the stew sauce has the desired thickness, place the lid on the stew. Finish the stew with a dash of vinegar and stir everything around. Taste and add pepper to taste some of the mill, and a pinch of salt. Fries: Peel the potatoes and cut them by hand into uniform chips. They do not have to be thin: a perfect Belgian fries is 13 mm thick. Do not wash the fries, because then you rinse the starch off. Heat the fat at 140 ° C. Bake the fries for the first time, but do not let them color. (Here you just poach the potato pieces.) Let the chips cool down in a bowl with some kitchen paper. Then heat the fat to 180 ° C. Bake the cold fries a second time until they are golden brown and crispy. Pour the fries again in a dish with paper towels so they can just drain. Sprinkle some salt over them. Serve a portion of stew with freshly fried chips and a generous spoonful of mayonnaise and a salad. Source: Dagelijkse kost”, a Belgian daily television cooking program.
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Rotaract Club of Calcutta South West — India
1 litre milk 2 tbsp. Sooji (Semolina) 4 tbsp. Grated Coconut 4 tbsp. Kheer 6 Green Cardamom 1/2 tsp + 1/4 cup crushed Sugar
Method Puli: Roast sooji on low heat for 2 min. To it add kheer, coconut, sugar and mix for 5-7 min on low heat. Then add 2 crushed cardamoms and remove from heat. Make small puli as shown opposite Pavesh: .Boil milk till it reduces to half the original amount. Then add 1/4 cup sugar and 4 crushed cardamoms. Boil for 2 minutes. Add puli, boil for 1 more minute and remove from heat. Note - If using half and half milk, skip step 1 of payesh preparation. Source http://www.senskitchen.com/recipes/Mishti/chandrapuli.htm
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Background Chandrapuli is a famous sweet dish in West Bengal and it is usually served after lunch or dinner.
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Rotaract Club of San Juan — Puerto Rico
900g cracked corn 2 litres of milk 1 can of evaporated milk 900 g sugar 2 tbsp butter Raisins Cinnamon sticks, allspice and salt to taste.
Method Put cracked corn for chacá in boiling water, preferably in a pressure cooker to reduce cooking time. When it is very soft, add the milk, cinnamon sticks and salt. Boil until half the liquid dries. Add sugar, evaporated milk, cinnamon and raisins. Boil for an additional half an hour, remove from heat and let cool.
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Background Chacá is a dessert prepared for Easter time particularly in San Juan de la Maguana, Dominican Republic. It has African roots. Together with Chenchén are the local dishes.
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Rotaract Club of La Guaria — Costa Rica
Tres Leches (Milk Cake) Ingredients
1 can evaporated milk
1 teaspoon baking powder (royal)
2 teaspoon of vanilla extract
1 cup sugar
½ cup orange juice
1 cup flour sifted 4 tablespoons iced water 1 can sweetened condensed milk 2 cups milk
Method Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Separate the eggs and whip the white until it grows like snow, then add the yolks one by one. Little by little add the sugar, the flour (mixed with the baking powder) and finally the iced water. Bake for about 15 min at 200 degrees. When cooked and warm, make holes with a fork through the whole the cake. Mix all the milks, vanilla extract and orange juice and spread over the cake.
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If you want to add icing, whip whites of egg until it becomes fluffy. Melt 1 cup of sugar, when it's melted add Âź cup of water and mix. Then add to the whites (when they have grown), whip and spread over the cake. When you are done, put the Tres Leches in the refrigerator and wait until it is cold. It is ready to eat! Enjoy.
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Rotaract and Interact Club of Entroncamento â€” Portugal
Arroz Doce Ingredients
1 cinnamon stick
250 g rice
750 ml milk
250 g sugar 3 egg yolks A little lemon peel
Method Put the milk in a pot in the stove. When it starts boiling, add the sugar, rice, salt, lemon peel and cinnamon stick. When the rice has boiled, take it from the stove and let it cool a bit (take out the cinnamon stick). Beat the egg yolks in a separate bowl, and after that add the rice, mix it really well and take it back to the stove to boil the egg yolks. Serve it in a dish or in small bowls and put the cinnamon powder on top.
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Rotaract Around the World Cookbook 75Â
Rotaract Club of Keuka College — United States
New York Apple Pie Ingredients
30 g butter
6 or 7 tart apples
Flaky Pie Crust (For 2-crust pie)
150 to 200 g sugar
240 g sifted flour
15 g all-purpose flour
Pinch of salt
Pinch of cinnamon
180 g shortening
60 to 75 mL cold water
Pare apples and slice thin. Combine sugar, flour, spices, and salt; mix with apples. Line 9-inch pie plate with pastry (directions below), fill with apple mixture; dot with butter. Adjust top crust; sprinkle with sugar for sparkle (optional). Bake in hot oven (205 °C). Bake 50 minutes or until done. Combine the flour and salt in mixing bowl. Cut in shortening with pastry blender or use 2 knives until the mixture is the consistency of course cornmeal or small peas. Sprinkle on cold water, 15 mL at a time, tossing the mixture lightly and stirring with a fork. Add water each time to the driest part of the mixture. The dough should be just moist enough to hold together when pressed gently with a fork. It should not be sticky. Shape dough in smooth ball with hands and roll. Or if you are not ready to make the pie, wrap it in wax paper and refrigerate 30 minutes or until ready to fill and bake pie. Makes crust for one 20 or 23 cm 2 crust pie, two 20 or 23 cm pie shells, eight or nine 10 cm tart shells, one 23 or 25 cm pie with latticed top or topping for two 20 or 23 cm deep dish pies.
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To make 2-crust pie: Divide dough in half and shape in 2 flat balls, smoothing edges so there are no breaks. Bottom Crust: Press 1 dough ball in flat circle with hands on lightly floured surface. Roll it lightly with short strokes from center in all directions to 3 mm thickness, making a 25 to 28 cm circle. Fold rolled dough in half and ease it loosely into a pie pan with fold in center. Unfold and fit into pan, using care not to stretch dough. Gently press out air pockets with fingertips. Make certain there are no openings for juices to escape. Trim edge even with pan. Top Crust: Roll second ball of dough like the first one (for bottom crust). Put filling in pastry-lined pan. Fold pastry circle in half; lift it to the top of the pie with the fold in the center. Gently unfold over top of pie. Trim with scissors to 13 mm from edge. Fold top edge under bottom crust and press gently with fingers to seal and to make an upright edge. Crimp as desired. Cut vents in top crust or pick with fork to allow steam to escape (or cut vents before placing pastry on top of the pie). Bake as pie recipe directs.
Background New York Stateâ€™s state fruit is the apple since it is the second largest apple producing state in the United States. Originally, our Rotaract club was going to do something with grapes as we are located in the Finger Lakes region of New York. Instead, we decided to encompass New York as a whole. Apple pie is a dessert that can be served anytime for anything but it is a well-known pie come November .
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Rotaract Club of Brindabella — Australia
Choc-Orange Bread & Butter Pudding Ingredients
Serves 4 1 ½ loaves of white bread (crusts removed)
250 g chocolate, broken into small pieces* Zest of 2-3 oranges
250 ml light pouring cream
Pinch of citric acid
125 ml milk
1 tsp vanilla bean paste
2-3 medium free range eggs
*We recommend a combination of one 150g block of Lindt chocolate and 100g of Whittakers chocolate.
½ cup raw sugar
Method Pre-heat a fan forced oven to 180 degrees Celsius. Grease a 1.2 litre casserole dish. Make sure you also have a separate, larger dish to act as a water bath. In a large bowl, tear one full loaf of the bread slices into small pieces. Cover the bread with the cream, milk and vanilla bean paste and allow to soak for a few minutes. Separate the eggs and mix together the yolks and sugar in a small bowl. In another bowl, whisk the egg whites with an electric beater for 30 seconds. Add in a pinch of citric acid and whisk on high until eggs form soft peaks. Mix the egg yolk and sugar mixture into the bread mixture, then fold in the egg whites. Add the orange zest and chocolate pieces and gently fold through.
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Pour mixture into the greased oven dish. Cut the remaining bread into triangles and arrange them on top of the mixture to form mountain shapes. Brush the "peaks" of each mountain with a little melted butter and dust with cinnamon sugar. Place this dish in the larger dish and place in oven. Pour hot water in the larger dish to create a water bath. Bake for approximately 25-30 minutes or until the top is golden brown and the mixture slides easily from an inserted knife. Allow to cool slightly and serve with ice cream.
Background Brindabella Rotaract chartered as a new club in 2012 in Canberra, Australia. We picked our name from the Brindabella Ranges which hug the South-Western borders of the Australian Capital Territory. We chose to add a new twist to the traditional British recipe for bread and butter pudding. Just like Australia, our pudding used to be very British but has now formed a new identity of its own, working in many different flavours to make a cohesive whole. The little bread triangles on the top represent the peaks of the Brindabella Ranges.
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Rotaract Club of Americas — Brazil
1 tbsp unsalted butter 1 can (400 g) of sweetened condensed milk 4 tbsp of chocolate/cocoa powder 1 packet of chocolate sprinkles
Method Put a deep pan on the stove over medium heat. Then add the sweetened condensed milk and the tablespoon of unsalted butter and mix it. After, add all the chocolate powder little by little. The ingredients need to be mixed patiently until the mixture loosens from the bottom of the pan and it is thick like cream. It takes about 10 minutes. A wooden spoon would be perfect to be used, however, you can use a normal one in case you don’t have it. Remove it off the heat and allow to cool. Note: The traditional brigadeiro is in the shape of little balls and can be shaped by hands. To prevent the brigadeiro sticking to your hands grease your fingers with the unsalted butter. Finally, start making the balls (about the size of a raspberry).
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When you finish this process, roll the balls one by one on the chocolate sprinkles. You can also covered with coconut, cocoa powder, chopped nuts, powdered sugar, etc. Place balls in tiny paper candy cups and then on a serving plate.
Background Brigadeiro was the title of a very important Brazilian General in the nineteenth century. He used to host a lot of parties and this desert was invented to please him. He loved it so much that people named it after him and Brigadeiro became more and more popular in Brazil. Nowadays every party must have it!
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Rotaract Club of College of the Bahamas — The Bahamas
Guava Duff Ingredients
4 tsp baking powder
½ tsp cinnamon
1 cup guava shells or 12 fresh medium guavas
4 cups flour 1/4 cup sugar 1 egg ½ cup diluted cream
1 cup sugar ½ cup butter sauce from guava seeds brandy or rum to taste
Peel guavas and remove seeds. Strain sauce from seeds in food mill or strainer. Cut guava shells into quarters and put aside. Put all seven dough ingredients into a bowl . Mix well until all flour is moistened. Mould in a ball, divide in two parts. Lightly flour surface. Roll each one with a rolling pin. Pat dry guava shells and dust with brown sugar and cinnamon. Place in dough in a loaf. Place in foil in the form of a loaf. Place in roaster or deep pot with saucer at bottom. Put enough boiling water in roaster until dough is covered. Boil for one hour. Cream butter and sugar until smooth. Stir in sauce from seeds. Stir in brandy or rum to taste. Serve over guava dough while warm.
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Rotaract Around the World Cookbook 83Â
Rotaract Club of Zagreb Centar — Croatia
Baked Strukli Ingredients
Dough 4 cups (500 g) all purpose flour 1 tsp salt 1 egg 2 tbsp sunflower or vegetable oil 1 tbsp vinegar some lukewarm water (about 100 ml)
Topping sour cream grated cheese salt some butter
Filling 600 g fresh cottage cheese 100 g butter, softened + 2 tbsp 4 eggs 100 ml sour cream salt pepper
Dough This is the traditional way, but you can make it with your stand mixer too. Sift flour combined with salt onto clean working surface and make indentation in the middle. Put one egg into that indentation, add oil and combine all ingredients using fork. Mix some lukewarm water with vinegar and gradually add to the dough, until it all comes together. Knead the dough with hands until it’s smooth-it should be smooth and elastic, not too soft and sticky. Divide dough into three equal parts, brush each with oil and cover with warm pot. Leave for 30 minutes.
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Filling While the dough rests, prepare the filling. Mix softened butter with fresh cottage cheese, add eggs, sour cream, salt and pepper. Take a clean tablecloth and dust with some flour. Put 1 part of the dough onto it, roll out with rolling pin until thin and then begin stretching it with your palms. Be gentle and patient, stretch it from the middle. Cut out thick edges. It’s good to leave the dough for 15 minutes to dry slightly, but you can skip this step if you’re in a hurry. Then sprinkle it with some melted butter. Brush the filling over the dough-brush only half of the dough. Roll it, using tablecloth-take a look at the video in the link above for this. Using your hands, separate the dough into equal parts and cut them with a plate. We do this instead of using knife in order to firmly seal the edges and ensure the filling doesn’t pour out of strukli. Take a baking pan, brush it with some butter and assemble strukli in it. Preheat oven to 200 C. Topping Combine sour cream with some salt and pour it over strukli. Place a couple of cubes of butter on top and finish with some grated cheese. Bake for about 40 minutes, until nicely golden. Let cool slightly and serve warm.
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Rotaract Club of Subiaco — Australia
White Chocolate & Blueberry Muffins Ingredients
2 cups plain flour
1 cup milk
1 tbs baking powder
1 egg (whisked)
1 tsp cinnamon
1 cup frozen blueberries (or mixed berries if preferred)
½ cup sugar 1 cup white chocolate bits 100 g butter
Method Mix the flour, baking powder, cinnamon, sugar and chocolate into a large bowl In a separate bowl, melt then butter. Add the milk and egg once the butter has cooled down a bit. Lightly toss the frozen berries through the flour mixture, then add the wet milk mixture to the flour mixture and stir until just combined. Place mixture into 12 muffin cups. Bake at 220 degrees C for 12-15 minutes until golden brown. Enjoy!
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Background Our new vice president Amanda made these muffins for club members to eat after we walked up and down the streets of Subiaco to doorknock and collect money for the annual Salvation Army Red Shield Appeal. They also featured in our photo shoot when The West Australian wrote an article on us about volunteering and happiness and wanted to find out about our current projects. They have been yummy every time we’ve baked them!
© MICHAEL O’BRIEN /THE WEST AUSTRALIAN
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Cookbook from RAC Subiaco