Nauruan coconut fish
White fish fillets marinated with lime, coated in flour, egg, and shredded coconut, then fried until golden and cooked through.
View recipeRecipes by category
Roasts, griddled and grilled dishes
Search by name or combine time, difficulty, dish type, cuisine and dietary preference.
KitchenPause
84Results
Griddled Halloumi with Watermelon and Mint
Golden griddled halloumi served with watermelon, fresh mint, olive oil and lemon. Serves 4; ready in 20 minutes.
View recipe
Croatian Lamb Peka in the Oven
Lamb and vegetables are slowly cooked, covered, with white wine and olive oil; uncover them near the end to finish cooking.
View recipe
Hong Kong char siu
Cantonese roast pork with a sweet-savoury marinade, a honey glaze and a caramelized surface. Serves 8; hands-on preparation takes about 10 minutes, in addition to 8 hours of marinating.
View recipe
Canadian Maple-Glazed Salmon with Soy
Salmon fillets marinated with maple syrup, soy sauce, and garlic, baked and served with the reduced marinade as a glaze.
View recipe
Georgian pork mtsvadi with wine
Georgian pork skewers marinated with onion and wine, then grilled over embers. This version follows a documented wine-based variation; mtsvadi in Georgia is also made with other cuts and methods.
View recipe
South African Grilled Boerewors
Fresh boerewors grilled until browned all over and served in four portions.
View recipe
Mozambican-Style Grilled Piri-Piri Prawns
Prawns marinated with chili, garlic, lime, and spices, then grilled. Serves 4.
View recipe
Chicken pad kra pao
Thai stir-fried minced chicken with garlic, chili and holy basil, served with jasmine rice and a fried egg.
View recipe
Australian Grilled Barramundi with Lemon Myrtle
Barramundi fillets seasoned with lemon myrtle, garlic, lemon, olive oil, salt and pepper, then grilled.
View recipe
Bacalhau à Brás
A Portuguese dish of flaked, desalted cod, onion and shoestring potatoes, bound with softly scrambled egg and finished with black olives and parsley.
View recipe
Japanese Vegetable Tempura
Bite-size vegetables coated in a light batter of flour, egg, and very cold water, then quickly fried until crisp.
View recipe
Pork Pad Kra Pao with Holy Basil
A spicy Thai stir-fry of minced pork, garlic, chilli and holy basil, served with jasmine rice and a fried egg.
View recipe
Ghanaian Kelewele
Ripe plantain fried with ginger, cayenne, lemon and salt; serve hot as a snack.
View recipe
Kenyan Samaki wa Kupaka
Golden fish served with a creamy coconut, spice and tamarind sauce, in the style of Kenya’s Swahili coast.
View recipe
Ethiopian Beef Tibs
Tender beef pieces sautéed with onion, tomato, paprika, chili, and ghee; commonly served with injera.
View recipe
Australian chicken parmigiana
Golden crumbed chicken breast topped with ham, tomato sauce and melted cheese, in an Australian pub style.
View recipe
Jamaican Ackee with Saltfish
Canned ackee and saltfish are cooked with onion, peppers, tomato, and spices in this Jamaican dish, often served for breakfast.
View recipe
Bolivian Anticuchos with Beef Heart, Potatoes, and Peanut Sauce
Bolivian skewers of beef heart and potatoes served with a thick yellow-chile and peanut sauce. Makes 6 servings; marinate the meat for 2 hours.
View recipe
Oven-Baked Salmon with Onion
Oven-baked salmon portions served on a bed of softened onion, with olive oil, salt, and pepper.
View recipe