Scotch eggs Asian style
Scotch eggs Asian style are Asian style eggs wrapped in minced meat and then fried. Unlike the name, scotch eggs did not origin in Scotland, [...]
Vietnamese Pho
Vietnamese Pho is the street food in Vietnam. It combines an intensely flavored broth (usually beef broth, but sometimes also chicken broth) with fresh herbs, [...]
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 [...]
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 [...]
Duck soup
Duck soup tasts slightly more intense than chicken soup. It falls in the range of poultry soups (turkey, chicken, duck, pigeon) that each provide a [...]
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 [...]
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 [...]
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 [...]
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 [...]
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 [...]
