Meat 9 results
  • Saag Gosht

    Saag Gosht is a traditional Punjabi meat dish and a delight to make and even more to eat. It is a curry made with goat or lamb (gosht) and spinach (saag). Ensure you have the spices whole and can grind them freshly toasted.  If your are not living ...
  • Duck legs from the oven

    Duck legs, like many other legs from birds, contain connective tissues that make the meat a bit tough. Therefore the chef needs to convert these tissues into smooth tasting gelatine using the right cooking process. In general there are two ways: 1. ...
  • Duck soup

    Duck soup is tasting slightly more intense than chicken soup. It falls in the range of poultry soups (turkey, chicken, duck, pigeon) that are each providing a particular taste. Duck soup is often made as a side activity when deboning a whole duck ...
  • Duck breast with oriental sauce

    Duck breast is the finest part of the duck and creates gourmet opportunities because of the rim of fat attached to it. Duck breast can be smoked as well. For this dish we obtain the breasts either by butchering a whole duck ourselves or by buying ...
  • Beef (tongue) croquettes and bitter balls

    Beef (tongue) croquettes and bitter balls are tought to have been invented by Dutch house wives in the 19th century invented to prevent beef left-overs got wasted. In the rather egalitarian and liberal Dutch society, the receptions offered by ...
  • Fat from duck or goose skin

    Fat from duck and goose skin - background Chefs use fat from duck or goose skin for culinary purposes as these are stable fats and can be re-used. Therefore they make wonderful fried potatoes and other delicacies. Goose fat is fairly liquid at room ...
  • Poached, juicy chicken, South Chinese style

    It is this poached juicy chicken dish that shows what poaching can do to keep meat juicy and the skin springy and textured. No wonder virtually everyone in China is familiar with this wonderful dish. Origin of poached juicy chicken One of the ...
  • Pate de Campagne with duck

    Making pate is fun. Discover the countryside in yourself and make something much more tasty than you can find from any grocery shop (perhaps in France you may find charcuteries that come pretty close!). The art of making pate de campagne There are ...
  • Poached, then grilled, juicy turkey with gravy and stuffing

    Poached and grilled turkey is perhaps not so familiar, but for many people, turkey is associated with the traditional US Thanksgiving dinner on the fourth Thursday of November. In Canada, where temperatures drop earlier, Thanksgiving is celebrated ...