INGREDIENTS

350 gr. Lamb, boned

100 gr. Fresh peanuts

5 eggs

100 gr. Sesame seed paste

150 gr. Graviera cheese

10 ml olive oil

Some salt

Some pepper

PREPARATION

Cut the meat into small dices and spread over it, salt and freshly ground pepper.

Warm the oil in a frying pan over moderate heat. Brown the meat pieces and deglaze with a glass of water. Cover with a lid and let it boil in low heat. Hard-boil the 5 eggs.

Blanch the peanuts for 2 minutes in boiling water and drain. Let them cool and then, shell them. Cut the cheese into small cubes. Combine the cooked meat cuts, the hard-boiled eggs (cut into dices), and the cubed cheese. In a pan, cook the sesame seed paste with a little oil.

Serve the meat with the eggs and the cheese in individual dishes accompanied with the sesame seed paste in a small bowl.

Tunisia 

                                                                                              The team of 

                                                                                            Petrou Nuts S.A.

INGREDIENTS

800 gr. loin of lamb N. Zealand

700 gr. lamb leg N. Zealand

50 ml olive oil

500 gr. tagliatelle

250 gr. parsley

40 gr. almond crumbs

200 gr. tomatoes

Some salt

Some freshly ground pepper

20 ml chicken stock

 PREPARATION

Clean the lamb chops the way we the lamb loin cuts and cut the rest of the lamb into small pieces.

In a deep pan, brown the lamb chunks into 30 ml olive oil. Next, transfer the lamb chunks into a baking tin and roast in a preheated oven at 160 C for about 2 hours. Boil the tagliatelle pasta into salted water.

Quarter the tomatoes and remove their flash. Cut the outer peel of the tomatoes into small dices. In a pan, warm the parsley sauce.

Serve the tagliatelle at the center of the plate with the roasted lamb all over and pour over the sauce. Finally, sprinkle with the diced tomato and the freshly ground pepper.

N. Zealand 

                                                                                              The team of 

                                                                                            Petrou Nuts S.A.

INGREDIENTS

4 green bell peppers

150 gr. Pork, minced

150 gr. Beef, minced

100 gr. Onion chopped

2 cloves of garlic, chopped

400 gr. Fresh tomatoes

Some nutmeg

10 gr. Sugar

Some salt

60 gr. Apple

60 gr. Pear

80 gr. Almonds

40 gr. Raisins

60 ml olive oil

100 ml fresh cream

70 gr. Walnuts

50 gr. Cheese cream

 PREPARATION

Wash the peppers well, cut lengthwise and remove the seeds and the pith. Set aside.

In a pan, add the olive oil, and brown the minced beef and the minced pork the chopped garlic and the chopped onion. Cook for 15-20 mins and add the tomatoes, cut in cubes, and let them cook for 5 more mins.

Put the finely chopped peel of all the fruit, the almonds, the raisins, the salt, the pepper, the sugar and the nutmeg. Combine the mixture very well, and cook until all the fruit pieces are well done.

Stuff the peppers with the minced meat mixture and refrigerate. In a food processor, blend the walnut the cream and the fresh cheese. Add some salt and pour the walnut sauce all over the peppers.

Mexico 

                                                                                              The team of 

                                                                                            Petrou Nuts S.A.

INGREDIENTS

800 gr. Chicken drumsticks

10 ml vinegar

10 ml lemon juice

Some Garam masala, in powder

60 gr. yogurt, plain

30 ml sunflower oil

Some red chili in powder

10 gr. Ginger mix and garlic paste

10 gr Double cream cheese

12 gr. Cashews paste

Some salt

Tandoori

3 gr. Garlic, powdered

2 gr. Paprika

2 gr. Cayenne pepper

3 gr. Coriander, ground

2 gr. Cumin, ground

2 gr. Ginger, ground

Some salt

2 gr. Cardamom, ground

1 gr. Ground cinnamon

 PREPARATION

Pour the vinegar, the sunflower oil, salt and ginger-garlic paste into a bowl, to make the marinade.

Blend well and place the chicken drumsticks into the marinade, sprinkling with the lemon juice and the garam masala powder, the yogurt, cheese, and the cashews paste.

Generously rub the chicken cuts with the tandoori mixture and roast for 20 mins at room temperature at 250 – 300 C.

Serve in individual dishes with salad leaves and mint sauce. The mint sauce is yogurt mixed with mint, lemon juice, coriander, ginger-garlic paste, salt and freshly ground pepper.

India 

                                                                                              The team of 

                                                                                            Petrou Nuts S.A.

INGREDIENTS

250 gr. beef minced meat

250 gr. veal, cubed

250 gr. lamb chops

100 gr. onion, chopped

2 cloves of garlic, chopped

100 gr. finely chopped dill, parsley and fresh mint

Some cumin

1 tbsp lemon juice

Some salt

Some pepper

400 gr. rice pilaf

2 onions, chopped

30 gr. almonds

30 gr. peanuts

20 gr. pine nuts

20 gr. raisins

500 ml chicken stock

 PREPARATION

Mix vigorously the minced meat with the savoury herbs, the onion, the garlic and the cumin and add the salt and the freshly ground pepper. Shape the minced meat into rolled patties and pass them through wooded skewers.

Also, pass through wooden skewers the veal cubes and sprinkle them with salt and freshly ground pepper. Repeat the same for the chops. Grill on the rack over moderate heat slowly on all sides. Boil the rice in the chicken stock.

In a large deep frying pan, sauté the onions until browned. Fry the raisins separately, blanch the almonds, and shell the peanuts.

Next, sauté the pine nuts and the peanuts and combine all the ingredients with the rice.

Serve the nut-rice pilaf with the meat dishes on individual plates.

Egypt 

                                                                                              The team of 

                                                                                            Petrou Nuts S.A.

INGREDIENTS

600 gr. Beef, minced

6 garlic cloves, crushed

100 gr. finely chopped onions

50 gr. finely chopped red and green peppers

50 gr. leeks, diced

30 gr. celery, diced

30 gr. potato, diced

20 gr. carrot, diced

240 ml tomato paste

500 ml white wine

Some sugar

Some pepper

10 gr. caper

10 gr. raisins

10 gr. green olives, pitted

Some salt

240 ml oil for frying

4 eggs

150 gr. rice

2 ripe green bananas

PREPARATION

Warm the oil in a medium-sized pan and brown the minced meat, until all the liquids evaporate.

Meanwhile, sauté in another pan the garlic, the onions, the peppers, and add them all in the pan with the meat.

Next, add the leeks, the celery, the potatoes, the carrots, and the ground pepper, blending well all the ingredients.

Then, add the tomato paste, the wine, the caper, the raisins, the olives, and the sugar and cook until you obtain a thick consistency.

Serve the meat mixture in a deep dish with a fried egg on top, accompanied with a small bowl of white rice and fine slices of ripe green bananas.

Cuba 

                                                                                              The team of 

                                                                                            Petrou Nuts S.A.