Triple Method Cooking Recipes

  Chilean Empanada de Pino combines a savoury filling ( pino ) made from slow-cooked spiced beef, caramelised onions, cumin, black olives, raisins, and hard-boiled egg. Swapping the traditional warm water or milk in the pastry with a dark Belgian Trappist Ale (such as a Dubbel or Rochefort 8) infuses the crust with deep notes of toasted malt, caramel, and subtle fruitiness that complement the savoury-sweet filling. Ingredients Yields: 8 large empanadas For the Trappist Ale Dough 4 cups (500g) all-purpose flour 1 tsp salt 1/2 cup (115g) melted lard or unsalted butter (warm) 3/4 cup (180ml) dark Belgian Trappist Ale (room temperature or slightly warm) 1 egg yolk (for dough richness) 1 egg + 1 tbsp water (whisked together for egg wash) For the Pino Filling 1 lb (450g) ground beef or finely diced chuck steak 3 large yellow onions, finely chopped 2 tbsp lard or vegetable oil 1 tbsp ground cumin 1 tbsp sweet paprika 1 tsp dried oregano Salt and black pepper to taste 1/2 cup beef broth ...

  Spice Merchant's Bosanski Lonac bridges the hearty, unhurried traditions of the Balkans with the aromatic, vibrant pantry of the Arabian Gulf. Traditionally, Bosnian Pot ( Bosanski Lonac ) relies on layered meats and summer vegetables slowly braised in a sealed clay pot until tender. Incorporating Kuwaiti kitchen staples—tender baby okra, sweet summer squash, and a warm infusion of cumin, coriander, and dried lime ( loomi )—elevates this humble rustic stew into a fragrant, spice-rich feast. Ingredients Yields: 6–8 servings The Meats & Base 1.5 lbs (700g) beef shank or chuck, cut into large 2-inch chunks 1.5 lbs (700g) bone-in lamb shoulder, cut into large chunks 1 head of garlic, cloves peeled but left whole 2 large yellow onions, quartered 2 tbsp ghee or olive oil The Vegetables (Kuwaiti Fusion) 1/2 lb (225g) fresh or frozen baby okra ( bamia ), ends trimmed 2 medium yellow squash or green zucchini, cut into thick rounds 3 medium carrots, peeled and sliced into thick rounds...

  Pastel de Choclo Vol-au-Vent brings together the heart of Chilean comfort food and classical Belgian pastry craft. It features pino —a savoury, spiced beef and onion filling—topped with a sweet, basil-scented corn puree ( pastel de choclo ), all baked inside a crisp, buttery vol-au-vent puff pastry shell. The result is a refined individual appetiser balancing savoury spices, sweet corn, and flaky, golden layers. Ingredients Yields: 6 individual vol-au-vents Pastry & Assembly 6 large pre-made or homemade puff pastry vol-au-vent shells 1 egg + 1 tbsp water (for egg wash) 1 tbsp sugar (for caramelising the top) 6 black olives and 6 small pieces of hard-boiled egg (optional garnish) For the Pino (Beef Filling) 1/2 lb (225g) ground beef or lean finely chopped beef 1 large yellow onion, finely chopped 1 tbsp vegetable oil or lard 1/2 tsp ground cumin 1/2 tsp sweet paprika Salt and black pepper to taste For the Choclo (Corn topping) 2.5 cups sweet corn kernels (fresh or thawed fro...

  Hout Machboos with Kajgana brings together the fragrant, spiced seafood traditions of the Arabian Gulf with the rich, herbal breakfast culture of the Balkans. Gulf-style Machboos ( Hout ) features flaky white fish layered with warm Bezar spices, aromatic basmati rice, and black lime. Serving it alongside Balkan Kajgana —creamy, soft-scrambled eggs folded with salty feta and fresh dill—creates a unique contrast between warm, earthy rice and cooling, tangy herbaceous eggs. Ingredients Yields: 4 servings For the Fish (Hout) & Spiced Rice 1.5 lbs (700g) firm white fish fillets (e.g., sea bass, cod, or kingfish), cut into large portions 2 cups aged Basmati rice, rinsed and soaked for 30 minutes 1 large yellow onion, finely chopped 3 cloves garlic, minced 1 tbsp grated fresh ginger 1.5 tbsp Gulf Bezar spice blend (or equal parts cumin, coriander, turmeric, cinnamon, and cardamon) 1 dried black lime ( loomi ), pierced 3 cups fish or vegetable stock 3 tbsp ghee or vegetable oil Sal...