PORTUGAL: PORK MEATBALLS With Raisin Verjus

PORTUGAL: PORK MEATBALLS With Raisin Verjus

Meatballs are a true worldly cuisine. From our favourite frikadelle to nonna’s italian meatballs, every country has their own twist on these savoury staples. These meatballs in particular hail from Portugal, and are packed with protein and aromatics. Jackie Cameron and her team of student chefs added a global appeal by pairing these moreish meatballs with a velvety, tart French verjus.
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ENGLAND: YORKSHIRE PUDDINGS Served With Beef Slices and Horseradish Cream

ENGLAND: YORKSHIRE PUDDINGS Served With Beef Slices and Horseradish Cream

The humble Yorkshire pud is the foundation of any British Sunday lunch, and should definitely grace your dinner table sometime this winter. The Defy Airfryer is the perfect vessel to puff the puddings up: crispy on the outside, and perfectly tender inside. Typically served with lashings of gravy, Jackie Cameron’s wonder-chefs suggest pairing these yorkies with a horseradish cream for an extra tang.
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ITALY: CREAMY BUTTERNUT RISOTTO With Gorgonzola, Biltong and Crispy Sage

ITALY: CREAMY BUTTERNUT RISOTTO With Gorgonzola, Biltong and Crispy Sage

The colder climate calls for comfort in a bowl, and nothing hits the spot quite like a steaming bowl of risotto. For this meal, Jackie Cameron has her compass firmly set on Italy. This sweet and creamy one-pot wonder is balanced out with a salty crumble of gorgonzola, finished off with a bite of biltong, South African-style. Bellissimo! 
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BRINJAL, CHICKPEA AND GREEN BEAN CURRY With Tofu Chunks

BRINJAL, CHICKPEA AND GREEN BEAN CURRY With Tofu Chunks

Incredible India is on the map for dinner this week, and we’re celebrating what they do best: curry! Spicy, aromatic and downright delicious, brinjal curry is an ideal midweek meal as it takes just 30 minutes to prepare. Packed with veggies, this meal will convert even the most vehement meat-eaters.
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SWITZERLAND: ROASTED WHITE CHOCOLATE - Defy

SWITZERLAND: ROASTED WHITE CHOCOLATE

Defy is skiing into Switzerland to sample what they do best: sweet treats! The chocolate capital of the world is famous for its inventive approach to chocolate, and this recipe is no exception. 

Transform white chocolate into a delicious chocolate bark that can be used in desserts or as a fridge-filler to satisfy any sweet tooth.

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CANADA: SPICED ROLLED OATS WITH CHIA SEED PORRIDGE - Defy

CANADA: SPICED ROLLED OATS WITH CHIA SEED PORRIDGE

As winter creeps in, we begin craving warm and hearty recipes that keep us full and satisfied. Nothing hits the spot quite like a steaming, spicy bowl of oats - the Canadians would know! This simple breakfast’s snow-covered roots grew to become a dish enjoyed across the world in different ways. We recommend jazzing these spicy oats up to your heart’s content with some roasted pecans, fresh grated apple and a dash of cinnamon.
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JAPAN: HOMEMADE VEGETARIAN SUSHI ROLLS

JAPAN: HOMEMADE VEGETARIAN SUSHI ROLLS

Just before the seasons shift, Jackie Cameron and her team of student chefs highly recommend spending an afternoon al fresco feasting on a home-made sushi platter. Now, don’t be intimidated: making your own sushi is much easier than you think. This recipe enables you to get in your veg while indulging your appetite for the orient, setting your taste buds atingle with a more-ish wasabi and ginger mayo.
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FRANCE: CROQUE MONSIEUR OR MADAME - Defy

FRANCE: CROQUE MONSIEUR OR MADAME

The super-talented student chefs from the Jackie Cameron School of Food & Wine have partnered with Defy to bring you some of the world’s most wondrous dishes. Our next stop around the world in 50 dishes lands us in France, just in time for breakfast! A Croque Monsieur is a French bistro staple that is easy to recreate in your own kitchen - we can’t get enough of this indulgent and delicious cheese sauce. Our students have taught us how to make a loaf of bread (they are over-achievers) but if you’re not in the mood shop-bought bread will more than suffice. 


Transform this dish into a Croque Madame by sliding an egg on top.

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ENGLAND: MINI SAUSAGE ROLLS

ENGLAND: MINI SAUSAGE ROLLS

The humble sausage roll is a household favourite that has been enjoyed for decades. This teatime treat really has stood the test of time: the modern day sausage roll boasts the same ingredients as those made in bygone years. The students of Jackie Cameron’s School of Food & Wine know not to mess with perfection; instead, they’ve opted for a gourmet pairing of a more-ish homemade tomato dipping sauce. Here’s how to whip up this savoury snack platter staple that will keep your guests coming back for just one more.
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SOUTH AFRICA: EASY CHOCOLATE SPONGE CAKE - Defy

SOUTH AFRICA: EASY CHOCOLATE SPONGE CAKE

Jackie Cameron and her team of student chefs are taking us back to local shores just in time for tea. An English chocolate sponge is on the menu with a proudly South African twist - Peppermint Crisp! This delicious cake is easy to make and can be scaled to be a centrepiece showstopper, or whipped up in 6 individual portions to wow your guests.
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FRANCE: PUFF PASTRY TART SHELL - Defy

FRANCE: PUFF PASTRY TART SHELL

Puff pastry was pioneered by the French, but is used the world over for sweet and savoury dishes alike. This is a great lunchtime to make with whatever you can find in the fridge or pantry - the sky's the limit! Jackie Cameron favours combining salty olives, sweet caramelised onions, punchy basil pesto and melty mozzarella - all flavourful and versatile fridge-finds.
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BANGLADESH: CLOUD BREAD WITH FISH CURRY - Defy

BANGLADESH: CLOUD BREAD WITH FISH CURRY

The next stop on our world tour of wonderful winter warmers is Bangladesh, the home of the fish curry. The Jackie Cameron School of Food & Wine have conceptualised a traditional-meets-trendy meal with TikTok-inspired cloud bread, paired with a scrumptious, rich garam masala fish curry.
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