International Recipes

Jessica Corder, Staff Writer

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In case you have ever wanted a taste of the foreign, you have come to the right place!  We have compiled a few recipes from other countries and cultures for you to read and try out.

Aussie Meat Pie – TJ Knutson (from Australia)

  • 1 onion finely chopped
  • 500g (approx. 4 cups) beef mince
  • 1 cup water
  • ¼ cup tomato sauce
  • 2 tsp Worcestershire sauce
  • 1 pinch salt and pepper *to taste
  • 3 tbs plain flour
  • 1 sheet shortcrust pastry
  • 1 sheet puff pastry
  • 1 egg *to decorate

Step 1: Cook meat and onion until meat is well browned

Step 2: Add ¾ cup water, stock cubes, sauces and seasonings.

Step 3: Bring to the boil and simmer for 15 minutes.

Step 4: Blend flour and the remaining water, add to meat, bring to the boil and simmer for 5 minutes. Cool.

Step 5: Line a pie plate with the short crust pastry.

Step 6: Spoon in the cooled meat mixture.

Step 7: Moisten edges of pastry with water

Step 8: Top with puff pastry, pressing down to seal the edges, trim and glaze with egg.

Step 9: Bake at 230°C (approx. 440°F) for 15 minutes.

Step 10: Reduce heat to 190°C (approx. 374°F) for a further 25 minutes until golden.


Chicken Katsu Curry Recipe – Mr. Hatch (from Japan)

Serves 4; Preparation time: 15 minutes; Cook time: 30 minutes; Ready in: 45 minutes

For curry sauce:

  • 2 tablespoons sunflower oil
  • 2 onions, sliced
  • 5 garlic cloves, chopped
  • 2 medium carrots, sliced
  • 2 tablespoons plain flour
  • 4 teaspoons curry powder
  • 600 ml chicken stock
  • 2 teaspoons honey
  • 4 teaspoons soy sauce
  • 1 bay leaf
  • 1 teaspoon garam masala

For the breaded chicken:

  • 4 chicken breasts fillets, pounded to 1 cm thickness
  • Salt and pepper to taste
  • 2 tablespoons plain flour
  • 1 egg, beaten
  • 100g fine breadcrumbs or panko breadcrumbs
  • 230ml vegetable oil for frying

Step 1: For the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes.

Step 2: Add flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce, and bay leaf. Slowly bring to the boil.

Step 3: Turn down heat and simmer for 20 minutes or until sauce thickens but still of pouring consistency. Stir in garam masala. Pour the curry sauce through a sieve; return to saucepan add keep on low heat until ready to serve.

Step 4: For the chicken: Season both sides of chicken breasts with salt and pepper. Place flour, egg and breadcrumbs in separate bowls and arrange in a row. Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides.

Step 5: Heat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side. Once cooked, place on kitchen paper to absorb excess oil.

Step 6: Pour curry sauce over chicken, serve with white rice, and enjoy!


Tamales – Octavio Perez (from Mexico)

Serves 30; Preparation time: 1 1/2 hours; Total time: 3 hours

  • 6 medium guajillo chiles, stemmed and seeded
  • 3 medium ancho chiles, stemmed and seeded
  • 3 chiles de arbol, stemmed and seeded
  • 4 medium cloves garlic, smashed and peeled
  • 1/2 teaspoon ground cumin
  • 1 tablespoon canola or vegetable oil
  • 2 cups homemade chicken stock or low-sodium broth
  • 2 pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 1 recipe Basic Tamale Dough
  • 3 dozen dried corn husks, soaked in water for at least 1 hour
  1. Combine all the dried chiles in a large Dutch oven or cast iron skillet and cook over medium-high heat, flipping chiles frequently, until slightly darkened and aromatic, about 3 minutes.
  2. Transfer chiles to a medium saucepan and cover with 4 cups water. Bring to a boil over high heat, then reduce heat to low and simmer until chiles are very soft, about 20 minutes. Strain chiles through a fine-mesh strainer set over a medium bowl. Transfer chilies and 1 cup of steeping liquid to the jar of a blender.
  3. Add garlic and cumin and puree until smooth. Using a rubber spatula, push sauce through a fine-mesh strainer set over a medium bowl. Discard solids in strainer.

  4. Heat oil in a large Dutch oven over medium-high heat until shimmering. Add red chili sauce and cook, stirring constantly, until thickened to the consistency of tomato paste, about 5 minutes. Stir in chicken stock and bring to a boil. Nestle chicken thighs in sauce, reduce heat to medium, cover, and cook until thickest part of thigh registers between 175-185°F on an instant-read thermometer, about 20 minutes. Transfer chicken to plate and let stand until cool enough to handle, then shred by hand or using two forks.

  5. While chicken is cooling, increase heat to medium-high and let sauce boil until slightly thickened. Remove from heat, let cool slightly, then season with salt and pepper. Add shredded chicken to sauce and stir to combine. Set aside.

  6. Working one at a time, place a corn husk on work surface. Place 2-3 tablespoons of tamale dough on larger end of husk and spread into a rectangle approximately 1/4 inch thick, leaving a 1-inch border around edges of husk. Place a heaping tablespoon of filling in a line down center of dough. Fold over sides of husk so dough surrounds filling, then fold bottom of husk up and secure closed by tying a thin strip pulled from another husk around tamale. Repeat with remaining husks, dough, and filling.

  7. Fill a large pot with 1 inch of water and bring to a boil. Rest tamales upright in a steamer insert or on rack above the water level. Cover and steam until dough is cooked through and pulls away easily from the husk, about 1 hour. Remove tamales from steamer and let rest until dough firms up, about 15 minutes. Serve immediately or store in refrigerator for up to a week or freeze for up to four months. Defrost and reheat tamales in steamer until warmed through or in microwave on high for 2 minutes.

    Comment below on some of your favorite foreign recipes, and feel free to submit some recipes of your own!

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