Innholdsfortegnelse for Taste of Meat in Europe i Taste of Specialities

Beef Wellington is a classic British dish made with beef tenderloin coated with a layer of pâté or mushroom duxelles, wrapped in puff pastry and baked until golden and crispy The dish is named after the Duke of Wellington, a British military hero who defeated Napoleon at the Battle of Waterloo in 1815. To prepare Beef Wellington, the beef tenderloin is first seared in a hot pan to seal in the juices and flavor. Then, a layer of pâté or mushroom duxelles (a mixture of finely chopped mushrooms, shallots, and herbs cooked with butter and wine) is spread over the beef. The beef is then wrapped in a layer of thinly rolled out puff pastry, which is traditionally made by folding layers of butter and dough together to create a…

Borscht is a traditional Russian soup that is made with beets as the main ingredient. It is a hearty and flavorful soup that is perfect for colder months. To make borscht, beets are typically boiled until they are tender, then chopped into small pieces. Onions, garlic, and carrots are sautéed in a pot until they are soft and fragrant, then chopped potatoes are added to the pot along with beef or chicken broth. The chopped beets are added to the pot along with other vegetables such as cabbage, tomatoes, and sometimes bell peppers. The soup is seasoned with salt, pepper, and sometimes dill, then simmered until all the vegetables are tender and the flavors have melded together. Ingredients: • 3 medium beets, peeled and chopped • 1 onion, chopped •…

Irish stew is a traditional dish from Ireland that is made with lamb, root vegetables, and potatoes, and flavored with herbs like thyme and rosemary It is a hearty and warming meal that has been enjoyed in Ireland for centuries, particularly during the colder months. To make Irish stew, lamb shoulder or neck is typically used, along with onions, carrots, and potatoes. The lamb is browned in a large pot or Dutch oven with a bit of oil, and then removed from the pot. The onions and carrots are then sautéed in the same pot until they are tender, and the lamb is added back in along with some broth or water, herbs, and seasoning. Ingredients: • 1 pound lamb shoulder, cut into bite-sized pieces • 2 tablespoons vegetable oil…

Wiener Schnitzel is a traditional Austrian dish that is made from thinly sliced and breaded veal cutlets. The name “Wiener Schnitzel” literally means “Viennese Schnitzel,” as the dish originated in Vienna, Austria. It is a popular dish not only in Austria but also in many other parts of the world. To make Wiener Schnitzel, a thin slice of veal is pounded until it is very thin, and then it is dipped in flour, beaten egg, and breadcrumbs before being fried until golden brown. The dish is typically served with lemon wedges and a side of potato salad, cucumber salad, or lingonberry jam. Ingredients: • 4 veal cutlets (about 150g each) • 1 cup all-purpose flour • 3 eggs • 2 cups breadcrumbs • Salt and pepper • 1/4 cup vegetable…

Coq au Vin is a classic French dish that translates to “rooster in wine.” It is a hearty stew made with chicken that has been braised in red wine with bacon, mushrooms, onions, and herbs. Traditionally, the dish was made with a rooster that was tough and needed to be braised for a long time to become tender. Nowadays, chicken is often used instead. Ingredients: • 4 chicken thighs and 4 chicken drumsticks • Salt and pepper • 4 tablespoons butter • 4 ounces bacon, chopped • 1 onion, chopped • 2 garlic cloves, minced • 8 ounces mushrooms, sliced • 2 tablespoons flour • 2 cups red wine, such as Burgundy or Pinot Noir • 1 cup chicken broth • 1 tablespoon tomato paste • 2 bay leaves •…

Tournedos Rossini is a dish that embodies the luxurious and indulgent spirit of French cuisine. The dish starts with a perfectly cooked tenderloin steak that is then crowned with a generous slice of seared foie gras and thinly sliced black truffles. The combination of the succulent steak with the creamy and buttery foie gras and the earthy truffles creates a complex and rich flavor profile that is unparalleled in the world of culinary indulgence. The dish is then brought together with a rich and flavorful Madeira sauce that complements the flavors of the steak and the foie gras. The dish is a testament to the French tradition of using only the finest and most decadent ingredients to create culinary masterpieces that have stood the test of time. Tournedos Rossini is…

Scotch Broth is a hearty soup that is traditionally made in Scotland, especially during the colder months. It is a thick and filling soup that is made with lamb or mutton, barley, root vegetables such as carrots and turnips, and herbs such as thyme and bay leaves. To make Scotch Broth, the lamb or mutton is first cooked in a large pot with water, vegetables, and herbs until it is tender and flavorful. The meat is then removed from the pot, and the vegetables are pureed or mashed until smooth. The barley is then added to the pot and simmered until tender, and the reserved meat is chopped and added back to the soup. Ingredients: • 1 lb. lamb or mutton, cut into small pieces • 1 onion, chopped •…

Osso Buco is a traditional Italian dish that originated in the northern region of Lombardy. It consists of cross-cut veal shanks that are braised with vegetables, white wine, and broth until the meat is fall-off-the-bone tender. The veal shanks used in Osso Buco are usually about 2 inches thick and cut across the bone. The dish gets its name from the Italian words “osso” (bone) and “buco” (hole), which refers to the marrow-filled bone in the center of the veal shank. To prepare Osso Buco, the veal shanks are first dredged in flour and then seared in a hot skillet with olive oil until they are browned on both sides. They are then removed from the skillet and set aside. Ingredients: • 4 veal shanks (about 1 pound each) •…

Prosciutto di Parma is a type of Italian cured ham that is produced in the Parma region of Italy It is made from the hind legs of specially bred pigs that are fed a specific diet and raised in the region of Parma. To make Prosciutto di Parma, the hind legs are first trimmed and cleaned, and then coated with a mixture of salt, pepper, and other natural ingredients. The legs are then left to dry for several weeks, during which time the salt draws out moisture and helps to preserve the meat. Ingredients: • 8 oz (225 g) Prosciutto di Parma, thinly sliced • Fresh figs or melon, for serving (optional) Instructions: 1. Remove the Prosciutto di Parma from the refrigerator about 30 minutes be fore serving to allow…

Flemish beef stew, also known as “stoofvlees” in Dutch, is a traditional Belgian dish that is popular in the Flemish region of Belgium. It is a hearty stew made with beef, onions, and beer, and is typically served with fries or mashed potatoes. To make Flemish beef stew, cubes of beef are first seared in a hot pan to create a flavorful crust. The beef is then removed from the pan and set aside, while sliced onions are sauteed until they become soft and caramelized. The beef is then returned to the pan and the mixture is deglazed with Belgian beer, which adds a rich and complex flavor to the stew. Ingredients: • 2 lbs (900 g) beef chuck or stew meat, cut into 2-inch cubes • 2 tbsp vegetable…

Reindeer steak is a traditional dish that is popular in several Nordic countries, including Sweden, Finland, and Norway. It is made from the meat of a reindeer, a large, wild animal that is native to the arctic regions of Scandinavia. Reindeer meat is lean and flavorful, with a rich, gamey taste that is similar to venison or elk. It is typically prepared by grilling, pan-frying, or roasting the meat until it is cooked to your desired level of doneness. To make reindeer steak, the meat is first seasoned with salt, pepper, and other herbs and spices, such as juniper berries, thyme, or rosemary It is then cooked on a hot grill or in a hot skillet until it is seared on both sides and cooked to your desired level of…

Conejo al ajillo or Rabbit in garlic sauce is a traditional Spanish dish that is popular in many regions of the country It is a simple yet flavorful dish that features tender pieces of rabbit meat cooked in a garlic and white wine sauce. To make Conejo al ajillo, you will need rabbit meat, garlic, white wine, olive oil, salt, and pepper. The rabbit meat is typically cut into small pieces, seasoned with salt and pepper, and then browned in olive oil. Garlic is then added to the pan and cooked until fragrant, followed by white wine to deglaze the pan and create a rich sauce. Ingredients: • 1 rabbit, cut into pieces • 8-10 garlic cloves, peeled and chopped • 1/2 cup (120 ml) white wine • 1/4 cup…

Bife à Portuguesa is a traditional Portuguese dish that typically consists of a beef steak, usually from the sirloin or ribeye cut, that is seasoned with garlic, salt, and pepper, and then grilled or pan-fried. The steak is usually served with a fried egg on top, as well as a side of French fries and a salad. Some versions of Bife à Portuguesa may also include sautéed onions or mushrooms, and the dish is often drizzled with a sauce made from olive oil, garlic, and parsley. It's a hearty and satisfying dish that's popular in many restaurants and homes throughout Portugal. Ingredients: • 4 beef steaks (sirloin or ribeye, about 8 oz each) • 4 eggs • 4 large potatoes, peeled and cut into French fries • Salt and black…

Ẓurek z Wołowiną is a traditional Polish soup that is popular in the country. The soup is typically made with beef, and the broth is flavored with fermented rye flour, which gives it a slightly sour taste. The soup is often served with boiled potatoes, hard-boiled eggs, and slices of sausage. To make Ẓurek z Wołowiną, beef is first simmered with vegetables such as onions, carrots, and celery until tender. The broth is then strained and the beef is shredded and added back to the soup. Fermented rye flour is added to the soup to give it its characteristic sour taste, and it is often thickened with potatoes or cream. Ingredients: • 1 pound beef stew meat • 1 large onion, chopped • 2 carrots, chopped • 2 celery stalks,…

Stifado is a traditional Greek dish that typically consists of beef or rabbit stewed with onions, red wine, and a variety of aromatic herbs and spices. It is often served with rice, potatoes or crusty bread. To prepare stifado, first the onions are usually caramelized in a pot or a large pan with olive oil, then the meat is added and browned until sealed. The meat is then removed from the pan and set aside. Ingredients: • 800g beef or rabbit, cut into bite-sized pieces • 4 large onions, sliced • 4 cloves of garlic, minced • 2 bay leaves • 4 cloves • 1 cinnamon stick • 1 cup of red wine • 1/2 cup of beef or chicken broth • 1 tablespoon of tomato paste • 1 can…

Bangers and mash is a classic English dish that consists of sausages and mashed potatoes, usually served with onion gravy. The name “bangers” comes from the fact that sausages used to burst or “bang” open during cooking because of their high water content. To make bangers and mash, the sausages are typically grilled, fried or roasted until they are cooked through and golden brown. The sausages are then served on top of a bed of creamy mashed potatoes, which are made by boiling potatoes until tender, mashing them with butter, milk, salt and pepper until smooth. Ingredients: • 8 pork sausages • 4 large potatoes, peeled and chopped • 4 tbsp butter • 1/4 cup milk • Salt and pepper, to taste • 2 large onions, thinly sliced • 2…

Goulash is a traditional Hungarian stew that is made with beef or pork, onions, and paprika, along with other vegetables such as carrots, potatoes, and bell peppers. It is a hearty and warming dish that has been popular in Hungary and other parts of Europe for centuries. To make goulash, the meat is typically browned in a large pot or Dutch oven with a bit of oil, and then removed from the pot. The onions are then sautéed in the same pot until they are tender, and the meat is added back in along with some broth or water, paprika, and other seasonings. Ingredients: • 1 pound beef stew meat, cut into bite-sized pieces • 2 tablespoons vegetable oil • 1 onion, diced • 2 garlic cloves, minced • 2…

Tafelspitz is a traditional Austrian dish that is made from boiled beef, usually served with boiled potatoes, root vegetables, and a variety of condiments. It is considered one of the national dishes of Austria and is often served on special occasions. The beef used for Tafelspitz is typically a cut from the upper part of the sirloin or the rump, which is boiled slowly in a pot with aromatic vegetables such as carrots, leeks, and celery, along with spices such as bay leaves, peppercorns, and cloves. The broth is then strained and served alongside the beef as a soup or consommé. Ingredients: • 2 lb beef sirloin or rump • 1 onion, peeled and halved • 2 carrots, peeled and halved • 2 leeks, trimmed and halved • 2 celery…

Beef Bourguignon is a classic French dish that originated in the Burgundy region of France. It is a hearty stew made with beef, red wine, vegetables, and herbs, and is typically served with potatoes or crusty bread. To make Beef Bourguignon, cubed beef is first marinated in red wine, along with herbs such as thyme and bay leaves, and then seared in a pan until browned. The beef is then removed from the pan and vegetables such as onions, carrots, and mushrooms are added and cooked until tender. The beef is then added back to the pan, along with the marinade and beef broth, and the mixture is simmered until the beef is tender and the flavors have melded together. Ingredients: • 2 pounds beef chuck, cut into 2-inch cubes…

Pot-au-Feu is a traditional French dish that translates to “pot on the fire”. It is a hearty stew that typically consists of beef, vegetables, and aromatic herbs, and is often served with crusty bread and mustard. The dish dates back to the 18th century and has been a staple of French cuisine ever since. Pot-au-Feu is a relatively simple dish to prepare, but it requires time and patience to get the flavors just right. The beef is typically simmered slowly in a large pot with vegetables such as onions, carrots, leeks, and celery, as well as garlic and a bouquet garni of herbs. The broth that is created from this process is then used to cook the vegetables, which are added to the pot towards the end of the cooking…

Rouladen is a classic German dish made from thinly sliced beef that is rolled up with a savory filling, typically made from bacon, onions, and pickles. The rolls are then braised until tender in a rich beef broth and served with a flavorful gravy. To make Rouladen, thinly sliced beef is typically used, often cut from the round or sirloin. The slices are pounded to tenderize them, then seasoned with salt and pepper. A filling is then spread over each slice, typically consisting of diced bacon, onions, and pickles. The beef slices are then rolled up around the filling and secured with toothpicks or kitchen twine. Ingredients: • 4 thinly sliced beef steaks (sirloin or round), about 4-6 oz each • 4 slices of bacon, diced • 1 large onion,…

Lasagna is a classic Italian dish that originated in the region of Emilia-Romagna, although it is now enjoyed throughout Italy and worldwide. It is typically made with layers of flat, wide noodles (lasagne) alternating with a variety of fillings, including tomato sauce, béchamel sauce, ground meat, cheese, and sometimes vegetables such as spinach or zucchini. The tomato sauce is usually made with peeled tomatoes, garlic, onions, and olive oil. The béchamel sauce, on the other hand, is made with butter, flour, and milk and is usually seasoned with salt, pepper, and nutmeg. Ingredients: • 8 to 10 lasagna noodles • 1 pound ground beef or Italian sausage • 1 small onion, chopped • 2 cloves garlic, minced • 1 can (28 ounces) crushed tomatoes • 1 can (6 ounces) tomato…

Zürcher Geschnetzeltes is a traditional Swiss dish made from sliced veal that is cooked in a creamy mushroom sauce and served with rösti or noodles. The dish originated in Zurich, Switzerland, and is now popular throughout the country. To make Zürcher Geschnetzeltes, thinly sliced veal is sautéed in butter until lightly browned. Sliced mushrooms, onions, and garlic are then added to the pan and cooked until tender. A mixture of white wine, chicken stock, and cream is added to the pan, and the mixture is simmered until the sauce has thickened and the veal is fully cooked. Ingredients: • 1 lb (450 g) thinly sliced veal • 2 tbsp butter • 1 small onion, thinly sliced • 1 garlic clove, minced • 8 oz (225 g) sliced mushrooms • 1/2…

Swedish meatballs are a traditional dish from Sweden that consists of small, bitesized meatballs made from a mixture of ground beef and pork, breadcrumbs, and spices. The meatballs are typically served with a creamy gravy sauce and lingonberry jam, and are often accompanied by mashed potatoes or boiled potatoes. To make Swedish meatballs, ground beef and pork are combined with breadcrumbs, egg, milk, onions, and spices, such as nutmeg, allspice, and black pepper. The mixture is then formed into small meatballs, which are browned in a pan and then simmered in a creamy gravy sauce until they are cooked through and tender. Ingredients: • 1 lb (450 g) ground beef • 1 lb (450 g) ground pork • 1 cup (240 ml) breadcrumbs • 1/2 cup (120 ml) milk •…

Hakkebøf med bløde løg, also known as Danish beef patties with caramelized onions, is a classic and traditional Danish dish. It is a simple yet delicious meal that is easy to prepare and perfect for a cozy dinner at home. To make Hakkebøf med bløde løg, you will need ground beef, onions, butter, flour, beef broth, and a few other common ingredients. The patties are made from the ground beef, seasoned with salt and pepper, and then pan-fried in butter until they are browned and cooked through. Ingredients: • 1 pound (450 g) ground beef • 2 onions, sliced • 4 tbsp butter • 1 tbsp flour • 1 cup (240 ml) beef broth • Salt and pepper, to taste • Parsley, chopped (optional) Instructions: 1. In a mixing bowl,…

Cochinillo asado, or roasted suckling pig, is a traditional Spanish dish that is particularly popular in the region of Castilla y Leon. The dish consists of a whole suckling pig that is roasted in the oven until the skin is crispy and the meat is tender and succulent. To make cochinillo asado, a young pig that weighs around 4-5 kg is typically used. The pig is cleaned and seasoned with salt and pepper before being placed in a large oven or wood-fired oven. The pig is cooked at a low temperature for several hours, often rotating it periodically to ensure even cooking and to create a crispy, golden brown skin. Ingredients: • 1 whole suckling pig (4-5 kg) • Salt • Water Instructions: 1. Clean the suckling pig thoroughly, removing…

Carne de Porco à Alentejana is a popular traditional dish from the Alentejo region of Portugal. The dish consists of pork cubes that are marinated with garlic, paprika, and white wine, and then fried until crispy. The pork is then mixed with clams, which are usually cooked separately in a mixture of white wine, garlic, and parsley. The dish is typically served with cubed fried potatoes and bread. Carne de Porco à Alentejana has a unique flavor that is both salty and slightly spicy with a hint of citrus from the white wine and a briny taste from the clams. Its a hearty and satisfying dish that is often enjoyed in the cooler months, and its a great representation of the traditional cuisine of the Alentejo region. Ingredients: • 1…

Ẓurek z Wołowiną is a traditional Polish soup that is popular in the country. The soup is typically made with beef, and the broth is flavored with fermented rye flour, which gives it a slightly sour taste. The soup is often served with boiled potatoes, hard-boiled eggs, and slices of sausage. To make Ẓurek z Wołowiną, beef is first simmered with vegetables such as onions, carrots, and celery until tender. The broth is then strained and the beef is shredded and added back to the soup. Fermented rye flour is added to the soup to give it its characteristic sour taste, and it is often thickened with potatoes or cream, istic sour taste, and it is often thickened with potatoes or cream. Ingredients: • 1 pound beef stew meat •…

Sarmale cu carne de mistreţ is a traditional Romanian dish that consists of stuffed cabbage rolls filled with a savory mixture of wild boar meat and rice. This dish is often served during the winter holiday season and other special occasions. To prepare sarmale cu carne de mistreţ, first, the cabbage leaves are blanched in boiling water to soften them and make them easier to roll. The filling is made by combining ground wild boar meat with cooked rice, onion, garlic, paprika, salt, and pepper, and sometimes other herbs and spices such as thyme, rosemary, and bay leaves. Ingredients: • 1 large head of cabbage • 1 pound (450g) ground wild boar meat • 1 cup cooked rice • 1 onion, finely chopped • 2 garlic cloves, minced • 1…

Shepherd's pie is a traditional English dish that consists of a hearty meat and vegetable filling topped with mashed potatoes and baked until golden brown. It is a popular comfort food that is often served during the colder months. To make shepherd's pie, ground lamb or beef is typically browned in a skillet with onions, garlic and vegetables such as carrots, peas and celery. A gravy made from beef or chicken broth and tomato paste is added to the meat mixture to give it a rich and savory flavor. The filling is then transferred to a baking dish and topped with a layer of creamy mashed potatoes. The shepherds pie is then baked in the oven until the top is golden brown and the filling is hot and bubbly. Ingredients:…

Choucroute Garnie is a classic French dish that originated in the region of Alsace. It is essentially a hearty platter of sauerkraut and various types of cooked meats, typically served with boiled potatoes and mustard. The sauerkraut is the star of the dish, and it is prepared by cooking finely shredded cabbage in white wine, along with onions, garlic, juniper berries, and other aromatic spices. The sauerkraut is then simmered until it is tender and flavorful. The meats that are typically used for Choucroute Garnie include sausages, smoked pork, ham hocks, and sometimes even beef brisket or duck confit. The meats are cooked separately and then added to the sauerkraut towards the end of the cooking process. Ingredients: • 1 lb sauerkraut • 2 tablespoons butter • 1 onion, chopped…

Cassoulet is a hearty and flavorful dish that originated in the southwestern region of France. It is a stew-like dish made with white beans, meat (usually pork, sausage, and sometimes duck or lamb), and vegetables. To make cassoulet, dried white beans are soaked overnight and then cooked until tender. In a separate pan, various meats such as pork shoulder, sausage, and sometimes duck or lamb, are browned and cooked with onions, garlic, and herbs such as thyme and bay leaves. The beans and the meat mixture are then combined and simmered together for several hours, allowing the flavors to meld. Ingredients: • 1 pound dried white beans (such as Great Northern or cannellini) • 1 pound pork shoulder, cut into 1-inch cubes • 1/2 pound smoked sausage, sliced • 1…

Haggis is a traditional Scottish dish that consists of sheep's heart, liver, and lungs mixed with oats, spices, and seasonings. The mixture is then stuffed into a sheep's stomach and boiled until cooked through. Haggis has a distinctive flavor that is savory, spicy, and slightly gamey, and it is often served with neeps and tatties, which are turnips and potatoes that have been mashed together. Haggis has a long and storied history in Scotland, and it is often associated with the celebration of Burns Night, which is held annually on January 25th in honor of the Scottish poet Robert Burns. During Burns Night, haggis is traditionally served as part of a formal dinner, accompanied by bagpipes and recitations of Burns’ poetry Ingredients: • 1 haggis (approximately 1.5-2 pounds) • 1…

Eisbein is a traditional German dish made from a pig's knuckle or hock, which is a joint located between the pig's foot and the lower leg. The hock is typically boiled or roasted until it is tender and juicy, then served with a variety of side dishes. To make Eisbein, the pig's knuckle is usually soaked in a brine solution for several days to add flavor and tenderness. After soaking, the hock is typically simmered in water or broth with vegetables and spices until it is cooked through and tender. It can also be roasted in the oven to create a crispy exterior. Ingredients: • 4 pork hocks (Eisbein), about 1 lb each • 2 onions, chopped • 2 carrots, chopped • 2 celery stalks, chopped • 2 bay leaves…

Cotoletta alla Milanese is a classic Italian dish that originated in Milan, a city in northern Italy It is a breaded and fried veal cutlet that is typically served with a side of salad or vegetables. To make cotoletta alla Milanese, a veal cutlet is pounded thin and then dipped in beaten egg and seasoned breadcrumbs. The cutlet is then fried in butter until it is golden brown and crispy on the outside and tender on the inside. The dish is traditionally served with a wedge of lemon, which is squeezed over the cutlet to add a bright, tangy flavor. It is often accompanied by a side of arugula salad, dressed simply with olive oil, lemon juice, and salt. Ingredients: • 4 veal cutlets, about 1/2 inch thick • 1…

Carbonade Flamande, also known as Flemish beef stew, is a traditional Belgian dish made with beef, onions, and Belgian beer. It is a hearty and comforting dish that is perfect for cold weather. To make Carbonade Flamande, chunks of beef are first seared in a hot pan to create a flavorful crust. The beef is then removed from the pan and set aside, while sliced onions are sautéed until they become soft and caramelized. The beef is then returned to the pan and the mixture is deglazed with Belgian beer, which adds a rich and complex flavor to the stew. Ingredients: • 2 lbs (900 g) beef chuck or stew meat, cut into 2-inch chunks • 2 tbsp vegetable oil • 2 large onions, thinly sliced • 2 cloves garlic,…

Moose steak is a traditional Swedish dish made from the meat of a moose, a large, wild animal that is native to Sweden and other parts of northern Europe. The meat is typically marinated in a mixture of herbs and spices to add flavor and tenderness, and then grilled or pan-fried until it is cooked to perfection. The moose meat used in this dish is generally lean and rich in protein, with a distinct flavor that is often described as gamey or earthy Because the meat is lean, it can be tough if overcooked, so it is important to cook it carefully to ensure that it stays tender and juicy. Ingredients: • 4 moose steaks, about 6-8 oz (170-225 g) each • 1/4 cup (60 ml) olive oil • 2…

Stegt flæsk med persillesovs is a traditional Danish dish that is popular throughout the country. It is a simple yet satisfying meal that consists of crispy fried pork belly served with a creamy parsley sauce and boiled potatoes. To make Stegt flæsk med persillesovs, you will need pork belly, potatoes, butter, flour, milk, parsley, salt, and pepper. The pork belly is sliced thinly and fried until it is crispy and golden brown. The potatoes are boiled until they are tender and ready to be served. The parsley sauce is made by cooking butter and flour together until they are combined, then whisking in milk and parsley to create a smooth and creamy sauce. Ingredients: • 1 pound (450 g) pork belly, sliced thinly • 4-6 potatoes • 4 tbsp butter…

Chorizo is a type of cured pork sausage that originates from Spain and is a staple in Spanish cuisine. It is made with a mixture of ground pork meat and pork fat, seasoned with a blend of spices, including smoked paprika, garlic, and salt. The sausage is then stuffed into casings and left to cure for several weeks, during which time the flavors intensify and develop. There are two main types of chorizo: fresh and dried. Fresh chorizo is uncooked and has a soft, crumbly texture, while dried chorizo is cured and has a firmer, more dense texture. Both types can be used in a variety of dishes, from stews and soups to salads and sandwiches. Ingredients: • 4 chorizo sausages • 1 tablespoon olive oil Instructions: 1. Heat a…

Cozido à Portuguesa is a hearty traditional stew from Portugal that is typically served in the colder months. The dish is made up of various meats, vegetables, and beans, all slowly cooked together in a flavorful broth. The exact ingredients can vary depending on the region and the family recipe, but typically the stew includes beef, pork, chicken, chorizo sausage, cabbage, carrots, turnips, potatoes, and white beans. Ingredients: • 1 lb beef chuck roast, cut into chunks • 1 lb pork shoulder, cut into chunks • 2 chicken thighs, bone-in and skin-on • 1 chorizo sausage, sliced • 1 onion, diced • 3 cloves of garlic, minced • 1 bay leaf • 4 carrots, peeled and chopped • 2 turnips, peeled and chopped • 1 small head of cabbage, chopped…

Kleftiko is a traditional Greek dish that originates from the island of Crete. The dish is made by slow-roasting lamb in a sealed clay oven or pit, which allows the meat to cook in its own juices and become incredibly tender and flavorful. To prepare Kleftiko, lamb is typically marinated in a mixture of olive oil, lemon juice, garlic, oregano, and other herbs and spices. The lamb is then wrapped tightly in parchment paper or aluminum foil and sealed with string or a clay lid to create a sort of steam oven. The meat is then cooked for several hours over a low heat until it is tender and falls off the bone. The result is a juicy, succulent meat with a rich flavor that has been infused with the…

Shashlik is a popular Ukrainian dish that consists of skewered and grilled chunks of marinated meat, typically beef, pork, or lamb. It is a traditional meal that is often served during outdoor gatherings, such as barbecues and picnics. To prepare shashlik, the meat is first cut into bite-sized pieces and marinated in a mixture of vinegar or lemon juice, oil, herbs, and spices, which can vary depending on the region and personal preference. Some common ingredients in the marinade include garlic, paprika, cumin, coriander, and black pepper. Ingredients: • 2 pounds (900g) of beef, pork, or lamb, cut into bite-sized pieces • 1 large onion, chopped into chunks • 2 bell peppers, chopped into chunks • 1/4 cup (60ml) of vinegar or lemon juice • 1/4 cup (60ml) of vegetable…