Irish Sausage Kebabs (Ireland)

World-Bites (61) / Irish Sausage Kebabs

Irish sausage kebabs are a type of sandwich, similar to an American hot dog, that are served in most fast food restaurants in Ireland. They consist of an Irish sausage, topped with tomatoes and onions, that have been marinated in vinaigrette, then wrapped in puff pastry and baked until browned and heated through. Kebabs are not to be confused with Middle Eastern Kabobs, or Shish Kabobs, which are totally different.

Ingredients

2 1 lb. packages Donnelly Irish Sausages
2 tomatoes, diced to 1/4 inch
1 medium onion, diced to 1/4 inch
1-1/2 c. vinaigrette marinade or salad dressing
1/4 tsp. ground curry powder
1/4 tsp. ground ginger
1 package ready-made puff pastry thawed (2 sheets)
1 beaten egg

Method

Start one day ahead. Marinate the onion and tomatoes in the refrigerator overnight. The next day, fry the sausages until thoroughly cooked; drain and set aside. Spread the pastry and roll lightly on a floured surface. Cut into 4-inch squares. Place one teaspoonful marinated vegetables in the center, then place one sausage on top.

Wrap and seal the seam with a little water, placing them on an ungreased baking sheet, seam side down. Brush with beaten egg and bake 12 to 15 minutes until pastry is risen, cooked through and golden brown. Serve warm as an appetizer.

Palacsinta (Hungary)

World-Bites (60) / Palacsinta

The best-known ingredient in Hungarian food is the red-powdered spice called paprika. It is used to flavor many dishes. Other staples of Hungarian cooking include onions, cabbage, potatoes, noodles, and caraway seeds. Both cream and sour cream are used heavily in Hungarian food. Dumplings (dough wrapped around different kinds of fillings) are very popular as are cabbages or green peppers stuffed with meat and rice. Another favorite is the pancake called Palacsinta. It is often rolled or wrapped around different kinds of fillings.

INGREDIENTS

4 eggs
1/2 cup milk or light cream
1/2 tsp. salt
1 tsp. sugar
1 cup flour
1/2 tsp. vanilla extract
Confectioners' sugar
4 tbs. oil
Jams (such as strawberry, raspberry, apricot, peach, plum, blackberry, etc.)

INSTRUCTIONS

In a medium bowl, whisk together the eggs and milk. Whisk in the salt, granulated sugar, vanilla. Add flour slowly constantly whisking until mixture has a thickness that can be described as coating the spoon. Add more flour if necessary until you have this thickness. Set aside for 30 minutes.

Put the oil in a soup bowl and use the back of a large soupspoon to apply when cooking.

Take a nonstick 10-inch skillet and add 1½ tsp. of oil to the skillet, coat base of skillet while heating until very hot. When the oil shimmers pour or ladle in about 1/8 cup (2-3 tbs.) of batter. Remember to use as little batter as possible to coat the skillet. Palacsintas are supposed to be very thin. Using your arm in a circular motion to swirl the pan so the batter coats the bottom of the pan. This is a trick that you will get use to doing. If the batter leaves holes in the batter, just ladle a little batter to cover the holes. Replace the pan on the burner and cook just until set and bubbles begin to form and the underside is lightly browned. [At this stage don't forget to apply a little oil using the back of your pre-oiled soupspoon.]

Using a knife or spatula, flip and cook until the other side is lightly browned. Transfer to the warmed platter. Repeat until the batter is used up. Remove the palacsinta's (crepes) from the oven. One by one, spread each crepe with a thin layer of jam and roll up like a cigar.

Place 2 rolled crepes on each of 4 serving plates. Sprinkle with confectioners' sugar and serve.

Witlof-bites (Belgium)

World-Bites (59) / Witlof-bites

Witlof (Belgian endive), Goat's Cheese & Bacon Bites as a popular Belgian starter or a party snack. This is really the kind of dish that you just assemble as needed, so a recipe with rigid amounts seems rather forced here. It's all about frying off some bacon, cutting up a little endive, and assembling with a bit of cut or crumbled goat's cheese, nuts and some herbs. Nothing fancy, but oh so tasty!
Ingredients:

* Witlof (Belgian endive)
* Bacon rashers
* Soft Goat's cheese
* Halved (shelled) walnuts
* Celery Leaf or Flat Leaf Parsley
* Lemon juice
* Salt & Pepper

Preparation:
Cut the stalky end off the witlof to seperate the leaves. Now rinse under running water and drain. Pat the leaves dry gently. Assemble on a serving dish. In a dry non-stick frying pan, fry the bacon rashers until crispy. Drain on paper towels. Cut some goat's cheese into small squares or crumble. Top the small indentation at the bottom of each witlof leaf with a bit of goat's cheese, a bacon shard, a walnut half and a small sprig of herb. Now season, drizzle some lemon juice over the plate and serve.

Tips: Use goat's cheese for this that has not only been marinated in oil, but has been infused with herbs or chili.

Swedish Baked Potatoes (Sweden)

World-Bites (58) / Swedish Baked Potatoes


In Sweden, snacks may range from chips and crackers to nutritious sandwiches. Swedish Baked Potatoes are popular snacks in all Scandinavian countries. Cheez doodles - delicate and crispy corn arches, with mild cheese flavor, grilled potato chips - crispy potato chips flavored with onion or dill chips - potato chips flavored with dill are other quite popular snacks all around Sweden. Light sandwiches with some thin meat and dill may also serve as a popular snack. Although they are not traditional Swedish snacks, peanuts and other types of nuts are well known and appreciated.

Ingredients

* 8 medium potatoes, peeled
* 1 1/2 ounces butter, melted
* 3 cloves garlic, crushed
* 1 1/2 teaspoons salt
* pepper
1 1/2 ounces Parmesan cheese

Directions

* Cut the poatoes into thin slices 3/4 way through.
* Put half of the butter and garlic in an oven and place the potatoes in the dish.
* Sprinkle with salt, pepper.
* Drizzle with remaining butter and garlic.
* Bake in 375f oven .
* Baste with the butter in the dish.
* After 30 minutes sprinkle with the Cheese and bread crumbs.
* Finish baking - potatoes should be done and golden.

Sou Barag (Armenia)

World-Bites (57) / Sou Barag

An Armenian delicacy, these cheese and phyllo turnovers are certain to be a big hit at your next cocktail party. Armenians make these for special occasions... and while they are somewhat labor intensive, the reward is in the finished product. Simply delicious!

Ingredients

* 1/2 lb Jack Cheese
* 3/4 lb Feta Cheese
* 1/2 cup Italian Parsley
* 2 eggs beaten
* salt and pepper to taste
* Mix well by hand.
* **Note, to entertain larger parties, increase the quantity of ingredients in the aforementioned proportions.

Directions

1. Render one stick of unsalted butter. Reserve this for use shortly.
2. Using 4" wide sheets of phyllo dough (purchased at your local supermarket), butter the 'top facing' side of phyllo dough and place a reasonable portion of the prepared mixture onto the sheet at one end. Begin folding the phyllo dough corner to corner. You will use approximately one (4" wide) sheet of phyllo dough per barag.
3. Do this until all of the mixture has been used.
4. Place the triangles on a buttered cookie sheet and cook in a pre heated oven at 375 degrees for 20 minutes. Lower the heat to 300 degrees and bake another 15 minutes. Depending on what type of oven is used, you will want to pay attention to the color of the phyllo dough. You will know the barags are done when the dough turns golden brown in color.

Halabi Kebab (Yemen)

World-Bites (56) / Halabi Kebab

Yemeni hospitality is typically Arab. These people are particularly fond of hot and spicy foods so prepare for chilies in your dish. A hot relish called zhoug is a hot combination of chilies and pepper combined with cardamom, caraway, fresh coriander and garlic, and is used as a bread dip. Breads of all kinds, shapes, sizes and flavors can be found in shops, restaurants, homes and even the street. A barley bread called malvj is a favorite. Meat including lamb, goat, chicken, and fish are served. However, so little is available that meat may be consumed only once a week or less. Halabi Kebab is considered an exotic dish.

Ingredients

2 1/2 lb ground meat
3 tb flour
1 tb oil
1 ts salt
1 ts pepper
1 tb zhoug*
3 tb oil
1 finely chopped onion
sliced mushrooms
chopped parsley
3 eggs

Instructions

Combine ground meat with flour, 1 tbsp oil, salt, pepper and zhoug. Form
the meat mixture into a 10-inch loaf. Make a well the entire length of the
loaf.

Heat 3 tbsp of oil in a skillet. Saute together the onions, mushrooms and
parsley until the onions are golden. Place the mixture in the well of the
loaf. Lightly beat the eggs and pour over the vegetables.

Preheat oven to 350 degrees.

Pat the sides of the loaf together to close up the well, and wrap in
aluminum foil. Bake for 30 minutes. The loaf may be served either hot or
cold.

*Zhoug: In a blender, puree enough chili peppers to measure 1 cup. Puree
parsley and coriander together and blend well with the chili peppers. Add
garlic, seasonings and olive oil. Again, blend well. Put the zhoug in a jar
and keep it in the refrigerator. It will remain fresh for many months.

Manti (Uzbekistan)

World-Bites (55) / Manti

Manti (meat dumplings) is the most popular and favorite Uzbek dish. In the Fergana valley, Samarkand, Tashkent and Bukhara, Manti is one of the major components of the diet of the local population. In other places, it is prepared on special occasions. The dish is juicy, flavorful, scrumptious and completely depends on fresh ingredients. It does take about 4 hours to make, from starting the dough until you taste your first deliciously luscious manta (manti is plural of manta).

Ingredients for filling:
Lamb – 500grams
Lamb fat – 50 grams (optional)
Onions – 4-6 medium
Salt, freshly ground black pepper, cumin – to taste

Ingredients for dough:
All purpose white flour – 400 g
Water – 1/2 cup
Salt

Steps for the Dough:
1. Salt the water to be saltier than what you think is salty enough. Add the salted water to the flour and mix until the dough comes together.
2. When the dough comes together, separate it into 2 equal parts and let rest for about half an hour.
3. Kneed the dough until it’s all soft and no more lumps are visible.
4. Roll it out to be very thin (not too thin, but thin enough to steam the meat mixture that will go inside, about 1/4 of an inch, or slightly less).
5. Cut the dough into about 3 inch squares. If the squares aren’t exact, that’s OK.

Steps for the meat:

1. Dice the meat into very small pieces, about 1/16th inch in size. Dice/Mince the fat too. None of that ground meat some recipes call for.
2. Dice/mince the onion to be in very small pieces, but don’t use the grater or a food processor. You want pieces of onion, not just onion juice and pulp.
3. Season with salt, pepper, and cumin.
4. Mix all together. The fat gives the juice/moisture/flavor when the packets are steamed.

Steps for assembling:
1. Spoon the meat mixture into the center of the dough square.
2. Fold 2 opposite sides of the dough so they meet above the meat mixture.
3. Fold the other 2 sides just like in Step 2. Now you should have all sides folded up above the meat mixture and you have 4 corners.
4. Put your finger to one of the side and fold 2 corners so they meet.
5. Do the same Step 4 on the opposite side. The top should look like it has an “8″ on the top.

To cook, place these assembled manti into a steamer . Fill the main pot with about 8-10 cups of water and boil. Let it boil for about 45 minutes, and manti should be all ready.