Food On The World

Ingredients 100 g wonton wrappers, sliced 1 cm wide vegetable oil to deep fry ¼ cup (40 g) thinly sliced candied ginger 1 thumb sized piece (40g) grated fresh ginger ¼ cup (40 g) thinly sliced pickled ginger 2 tbsp (20 g) julienned red salted ginger * 2 tbsp (20 g) pickled onion, sliced finely 1 cup (100 g) shredded carrot 2 cups (100 g) shredded lettuce 1 cup (100 g) shredded green apple 1 cup (100 g) shredded cucumber 1 medium-large (180 g) turnip, shredded 200 g thinly sliced sashimi salmon 1 tbsp finely chopped coriander 3 green shallots, finely shredded ½ cup (75 g) sesame seeds, toasted ¾ cup (100 g) crushed roasted peanuts ½ tsp five spice powder ½ tsp pepper Sauce ½ cup (150 g) Chinese plum sauce* 1½ tbsp soy sauce 2½ tbsp sesame oil 2 tbsp warm water Directions >> Click here to WATCH MORE at FoodOnTheWorld.com

Ingredients 1x 7 g yeast sachet 300 ml lukewarm milk 500 g (3⅓ cups) plain flour 35 g caster sugar 1 tsp vegetable oil 1 cucumber, sliced 1 tbsp rice wine vinegar coriander leaves and chilli sauce, to serve Crisp, spiced chicken 3 garlic cloves, crushed 5 cm-piece ginger, sliced 3 star anise 1 cinnamon quill 1 tsp Sichuan peppercorns (see Note) 1 long red chilli, chopped 125 ml (½ cup) Chinese rice wine (shaoxing) (see Note) 80 ml (⅓ cup) dark soy sauce 55 g (¼ cup) brown sugar 4 chicken breast fillets 75 g (½ cup) rice flour 1 tsp five-spice powder 1 tsp dried chilli flakes vegetable oil, to deep-fry Directions >> Click here to WATCH MORE at FoodOnTheWorld.com

Ingredients 60 ml (¼ cup) vegetable oil 4 lamb shanks 2 celery stalks, 1 halved lengthwise, 1 thinly sliced 2 long red chillies, 1 halved lengthwise, 1 thinly sliced 2 leeks, 1 quartered, 1 thinly sliced 75 g (⅓ cup) black bean and garlic sauce 2 tsp ground cumin 1 L beef stock 1 tsp Sichuan peppercorns chopped flat-leaf parsley, to serve Directions >> Click here to WATCH MORE at FoodOnTheWorld.com

Ingredients For the Sweet Mustard Sauce

2 tablespoons Dijon mustard 1 tablespoon honey 2 tablespoons olive oil 1/2 teaspoon lemon juice 1/4 teaspoon salt Freshly ground black pepper For the Sandwich

1 egg Four 4-ounce salmon fillets, about 1 inch thick, skin removed if desired 3 tablespoons olive oil, divided 2 tablespoons Sweet Mustard Sauce, (see above) Salt and freshly ground black pepper 1 tomato cut into four 1/2 -inch slices 1/4 red onion, sliced thinly 8 slices dark rye or multi-grain bread Mixed leafy greens 1 avocado halved, pitted, and cut into 1/2 inch slices 2 teaspoons capers, drained Directions >> Click here to WATCH MORE at FoodOnTheWorld.com

Ingredients 80 ml (⅓ cup) kirsch (see note) 600 g frozen cherries, defrosted, drained on paper towel chocolate curls and grated chocolate, to decorate Pastry base 60 g cold unsalted butter, chopped 125 g plain flour 55 g (¼ cup) caster sugar 1 tbsp ground almonds zest of 1 lemon 1 egg yolk Chocolate sponge 60 g dark chocolate (70% cocoa solids), chopped 75 g unsalted butter, chopped, at room temperature 165 g (¾ cup) caster sugar 6 eggs 50g (⅓ cup) plain flour 75g (½ cup) cornflour 2 tbsp cocoa powder ½ tsp salt Cream filling 2 tbsp powdered gelatine 1.2 litres thickened cream 2 tsp vanilla extract Chocolate ganache 200 ml thickened cream 400 g dark chocolate (70% cocoa solids), chopped Directions >> Click here to WATCH MORE at FoodOnTheWorld.com

Ingredients 260 g (1¾ cups) plain flour 125 g butter 300 g sour cream 400 g (about 6) middle bacon rashers, rind removed, thinly sliced 2 tbsp olive oil 700 g (about 4 large) red onions, halved, thinly sliced 1 egg yolk, lightly beaten 4 eggs, lightly beaten 80 ml (⅓ cup) milk 2 tbsp chopped chives ½ tsp caraway seeds green salad, to serve Directions >> Click here to WATCH MORE at FoodOnTheWorld.com

Ingredients 1 tbsp olive oil 1 small red onion, finely chopped 2 cloves garlic, finely chopped 1½ tbsp picked lemon thyme leaves 400 g tin tomatoes with herbs 400 g tin lentils, drained and rinsed ¼ cup picked oregano leaves salt and black pepper 140 g chargrilled eggplant slices, cut into 3 cm pieces 80 g fresh ricotta 80 ml (⅓ cup) Greek yoghurt 1 egg mixed green leaves, to serve Directions >> Click here to WATCH MORE at FoodOnTheWorld.com