country

There are a few techniques to making these little buggers. It’s one of my favourite pasta shapes, but weirdly tricky to master. I don’t want that to put you off – I’ve seen both 5-year-olds and 100-year-olds rattling it out in Italy very easily! Approach it with a Zen-like mind and I promise you’ll get into the rhythm soon enough.

Orecchiette

durum wheat flour

This rich and earthy chicken soup packs a proper punch – it's seriously good.

Korean chicken hotpot

shiitake mushrooms

carrots

spring onions

firm silken tofu

free-range chicken thighs skin on, bone in

litre organic chicken stock

soy sauce

Korean chilli paste

kimchee (find it in Asian supermarkets)

wholewheat noodles

sesame oil

sesame seeds

lime

Greg has always been fond of Thai cuisine, but found a real love for it after gigging there, especially for Thai green curry. Now, the base of any good curry is the paste, so it’s worth the effort to hunt out all the ingredients. Just remember, a little goes a long way, so make a big batch and freeze it in portions for future use.

Greg Davies' Thai green chicken curry

red chillies

600 g free-range chicken thighs

vegetable oil

x 400 g tins of light coconut milk

kaffir lime leaves

palm sugar

fish sauce

baby Thai aubergines

fresh Thai sweet basil (30 grams)

cumin seeds

coriander seeds

green Thai chillies (prik chee fah)

green Thai chillies (prik kee noo)

lemongrass

cm piece of galangal (or ginger)

Thai garlic

Thai shallots

½ a bunch of fresh coriander (15 grams)

kaffir limes

shrimp paste

white pepper

I’m excited to share this fantastic method that shows just how easy it can be to cook whole fish, on the bone, giving better flavour and succulence, plus it’s harder to overcook the fish and you should also find it’s better value. Everything really gives to everything on the flavour front in this dish – it’s a beautiful thing!

Fish in crazy water

fennel

carrot

200 g ripe mixed-colour cherry tomatoes

garlic

½ a fresh red chilli

olives (stone in)

olive oil

x 350 g whole round fish

mixed fresh soft herbs (30 grams)

150 g Greco di Tufo white wine

lemon

extra virgin olive oil

In Rome, Nonna Teresa introduced me to this method, which doesn’t use eggs. For restaurant service, when the gnocchi mix is made in advance, eggs are useful, but cooked this fresh you don’t need them. She believes the fresher the mix, the lighter the gnocchi, and she’s right – you get a very good result with this recipe. It’s an amazing gift to be able to make good gnocchi at home. It’s quick to cook, very cheap, and total comfort food.

Potato gnocchi

kg floury potatoes

flour

nutmeg

TRIED &amp; TRUE* SOUTHERN, FROM-SCRATCH BUTTERMILK BISCUITS THAT BAKE UP TENDER AND FLUFFY! SO EASY TO MAKE!

Grandma's Southern Buttermilk Biscuits

White Lily Flour

baking powder

salt

baking soda

sugar

butter-flavored shortening (cold)

unsalted butter

buttermilk (cold)

Tablespoon mayonnaise, milk

Preheat oven to 425 F.

In a large bowl, sift together flour, baking powder, salt, baking soda and sugar.

Cut in butter-flavored shortening with a pastry cutter.

Grate in butter, tossing occasionally.

Stir in buttermilk until dough is wet and sticky.

Generously flour a work surface.

Turn dough out onto floured surface.

Sprinkle a little flour on the dough and your hands and begin to gently knead and fold the dough.

Add more flour as needed, but not too much, just enough so that the dough is manageable. Wet dough makes the best biscuits!

Fold the dough over several times.(This will create layers.)

Pat the dough out into a 1-inch thick rectangle.

Dip the biscuit cutter into flour and cut out the biscuits. (do not twist the cutter)

Place biscuits on  pan, with the sides touching.

Brush tops of biscuits with a very light coating of mayonnaise.

Bake for 14 minutes or until tops are golden. (For a dark golden color, flip the oven to a low broil for the last 2 minutes. Be sure to keep your eyes on it at all times)

Remove from oven and brush with butter.

Serve warm.

This spectacular dish really heroes and focuses on the incredibleness of a big, fat, juicy cauliflower. It’s given the time, love and care you’d give to a prime cut of meat, which allows this dish to be a fantastic side dish, an amazing starter with toasted bread, or indeed a main course in its own right, served with bread, rice or pasta.

Pot-roast cauliflower

onions

anchovy

green olives (stone in)

500 ml Gavi di Gavi white wine

saffron (optional)

cauliflower

I found this in a magazine one day and have been making it ever since. Everyone loves it and it's so easy. Hope you enjoy it to.

Country Gentlemen Casserole

celery

Tbsp butter

Tbsp chopped onion

c cooked rice

c chicken

can(s) cream of chicken soup

mayonnaise

can(s) drained sliced water chestnuts

c almonds, slivered

c cheese shredded

c corn flakes bread

Old School Squash and Onions

lbs yellow summer squash

sweet onion

bacon grease (or butter)

chicken broth

pepper

Wash and slice the squash into 1/4-inch slices discarding the stem and bud ends.  Peel, half, and slice the onion into 1/4 slices.

In a large skillet over medium heat, melt the bacon grease and add the onions.  Cook for about 3 minutes.  Add the squash and cook for 3 to 5 minutes.  Add the chicken broth and cover.  Cook for 5 to 8 minutes, stirring occasionally, or until the squash is cooked to your desired tenderness.  Add salt and pepper to taste.

This is a celebration of delicious, sweet peas and is proper comfort food. It’s super-simple and quick to put together, and the beautiful sweetness of the peas is contrasted brilliantly by the salty depth of flavour from the guanciale. Pecorino is the Roman cheese of choice, made with sheep’s milk, and worth hunting out.

Tortiglioni

peas

80 g piece of higher-welfare guanciale (cured pig’s cheek) or smoked pancetta

shallots

½ a bunch of fresh mint (15 grams)

g pecorino cheese

pea shoots to serve (optional)

Tomatoes and Rice

bacon grease

sweet onion, finely diced

garlic,

(28-ounce) can petite diced tomatoes, undrained

white rice

In a large pot with a tight fitting lid, melt the bacon grease over medium high heat. Add the onions and cook until translucent and tender. Add the garlic and cook for 1 minute.

Add the chicken broth and tomatoes. Bring to a boil. Add the rice and stir well. Add salt to taste. Reduce the heat to a low simmer and cover. Cook for 20 to 25 minutes or until tender and most of the liquid has been absorbed. Turn off the heat and allow the rice to rest for an additional 5 minutes to allow the remaining liquid to be absorbed. Fluff the rice with a fork and serve.

A good pangrattato (flavoured crispy breadcrumbs) has the ability to add not only flavour, but also incredible texture to a meal. The use of horseradish here is very unusual, yet very delicious and makes total sense as it was one of the few vegetables growing locally to Teresa. Dishes like this respect the scarcity of ingredients.

Nonna Teresa's pasta

bucatini

g breadcrumbs

red chilli flakes

horseradish

½ a bunch of fresh thyme (15 grams)

red peppers (see tip) or 8 sun-dried tomatoes

It’s a joy to partake in the ritual of making a good aïoli. The process has broken many a cook – not because it’s hard or complicated, but because it’s an emulsification of oil and egg yolk: add too much oil too quickly and it can easily split – this method demands focus. So why do it? Most shop-bought mayo, which would be the base, doesn’t use good oil, so here you have the power to make something lip-smackingly special. An aïoli is similar to a mayonnaise, but it’s pungent and almost spicy with the hum of raw garlic. It’s a boisterous condiment that, when made well and used in the right dish with restraint, is phenomenal. When a blob hits a hot soup, what might be too much in its raw state mingles to become something fantastic, and, when a small spoonful is rubbed across hot toast with cold roasted meats or dressed crab and a little lemon, you’ll discover a whole new level of deliciousness. So treat it more like Tabasco or English mustard, just like an antagonist.

Garlic aïoli

eggs

100 ml cold-pressed extra virgin olive oil

A Tuscan family favourite: think the emotion of Bolognese on the familiarity scale, but with a whole new level of comfort. It’s inspired by Nonna Miriam from Panzano, and this simple cooking process gives you what she calls a ‘rich plate’ – she likened it to the moment you know you’ve got a winning hand in poker. To serve, it’s traditional to enjoy the rich sauce with freshly cooked tagliatelle as a primo, serving the rest of the sauce with the meat as a secondo, teamed with steamed greens, oozy polenta, mash or whatever you fancy!

Stracotto

beef

red onions

½ a bunch of fresh rosemary (15 grams)

½ a bunch of fresh sage (15 grams)

250 ml Chianti red wine

tomato purée

stock

This easy salmon is gorgeous and juicy inside, dark and sticky outside – the perfect contrast.

Marinated & grilled salmon

coriander

ginger

½ x small bottle of low-salt dark soy sauce

salmon

runny honey

limes

When you’re cold, tired and in a rush, take comfort in this hearty One-pan Country Chicken Pie.

One-pan country chicken pie

tbsp extra virgin olive oil

chicken thigh fillets, trimmed, roughly chopped

leek, trimmed, halved, chopped

celery stalks, halved lengthways, chopped

carrots, halved lengthways, chopped

garlic cloves, crushed

tsp finely chopped fresh rosemary

tsp finely chopped fresh thyme

tsp finely chopped fresh sage

tbsp plain flour

Massel salt reduced chicken style liquid stock

milk

can corn kernels,

puff pastry, partially thawed

egg, lightly beaten

tsp sesame seeds

Tender hamburger patties simmered in savory brown onion gravy! Classic southern meal served over rice or mashed potatoes!

Country Hamburger Steak w/ Onion Gravy

ground beef (80/20 chuck

Worcestershire sauce

garlic powder

onion powder

black pepper

salt (see note)

onion

Tablespoons butter (optional.If you're not using the leftover fat from beef)

Tablespoons flour

beef broth broth

parsley (garnish)

Add ground beef, olive oil, Worcestershire sauce, garlic powder, onion powder, black pepper, &amp; salt into a large bowl.

Use your hands to combine the spices with the beef.

Shape the mixture into 4-6 large patties. (they will puff a little and shrink so make them large)

Heat a large stainless steel skillet over medium-high heat.

Sear the burgers on both sides to create a nice "crust" on the burgers.

Remove burgers from skillet and place on a plate. Set aside. (The burgers may be a little undone and that's ok)

Leave 3 Tablespoons of fat in the skillet or add 3 tablespoons of butter if you prefer not to use beef fat.

Top 37 country recipes from across the web

The most viewed country recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Orecchiette

Korean chicken hotpot

Greg Davies' Thai green chicken cur...

Fish in crazy water

Potato gnocchi

Grandma's Southern Buttermilk Biscu...

Pot-roast cauliflower

Country Gentlemen Casserole

Old School Squash and Onions

Tortiglioni

Tomatoes and Rice

Nonna Teresa's pasta

Garlic aïoli

Stracotto

Marinated & grilled salmon

One-pan country chicken pie

Country Hamburger Steak w/ Onion Gr...

Southern-Style Macaroni & Cheese

Baked Country-Style Ribs & Rice

Mega veggie burgers

Crispy Country Fried Steak Roll Rec...

Amish Baked Custard

Chocolate & raspberry tart

Southern Fried Pickles

Southern Little Layer Cake (10 Laye...

Savory Southern Black Eyed Peas

Southern Peach Cobbler

Patsy's garlic & chilli prawns

Tomato carpaccio

Tomato & broad bean orecchiette

Beef cheek ragù

Asparagus linguine

Spicy Crispy Fried Chicken

Roti jala (lace crêpes)

Spicy grilled vegetable rolls & chi...

Greek-Cypriot pasta

Neck Bones & Rice

Top 37 country recipes from across the web

The most viewed country recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Orecchiette

Korean chicken hotpot

Greg Davies' Thai green chicken cur...

Fish in crazy water

Potato gnocchi

Grandma's Southern Buttermilk Biscu...

Pot-roast cauliflower

Country Gentlemen Casserole

Old School Squash and Onions

Tortiglioni

Tomatoes and Rice

Nonna Teresa's pasta

Garlic aïoli

Stracotto

Marinated & grilled salmon

One-pan country chicken pie

Country Hamburger Steak w/ Onion Gr...

Southern-Style Macaroni & Cheese

Baked Country-Style Ribs & Rice

Mega veggie burgers

Crispy Country Fried Steak Roll Rec...

Amish Baked Custard

Chocolate & raspberry tart

Southern Fried Pickles

Southern Little Layer Cake (10 Laye...

Savory Southern Black Eyed Peas

Southern Peach Cobbler

Patsy's garlic &amp; chilli prawns

Tomato carpaccio

Tomato & broad bean orecchiette

Beef cheek ragù

Asparagus linguine

Spicy Crispy Fried Chicken

Roti jala (lace crêpes)

Spicy grilled vegetable rolls & chi...

Greek-Cypriot pasta

Neck Bones & Rice

The most viewed country recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Patsy's garlic & chilli prawns