Aged prussiana steak
I started the steak from here, from this maturated and satisfyingly marbled piece of meat. I removed the meat from the vacuum packing and I …
Chicken legs under a lid
Yesterday’s lunch was a simple one. But this is an understatement, it practically made itself. Except the part with the vegetable garnish, which required a …
Oven baked garfish
My childhood was filled with a fish I didn’t want, I couldn’t stand, I wouldn’t eat unless I was forced to. The only enjoyable experience …
Pork rack
It’s difficult to translate pork rack. Honestly, it’s impossible, so I’ll just leave that to someone who knows. I will stop at describing the piece …
Trout smoked with fir tree needle leaves
For this recipe you need one trout (350-400 grams), chopped fir tree needle leaves (one cup), aluminum foil, ½ teaspoon of coarse salt, 3 grams …
Lamb roast in 15 minutes
The coulotte is a part of the lamb or mutton rump. It’s a pretty tender piece of meat that can be cooked in a simple …
Pressed pork
I would have the guts to include this dish (not necessarily like this) in the menu of a fancy pub or, after polishing it, in …
Lamb chops in panko
Panko is a type of breadcrumbs with a bigger granulation, crispy and pleasant to touch. It looks like dry bread flakes and it behaves well …
Spit-roasted lamb
Just to be clear, this isn’t about an entire lamb put on the spit and roasted like in the fashion of Robin Hood’s men, but …
Pork confit, French fries, parsley sauce
It wouldn’t be the first I admit to liking pork. However, it seems something is changing and I’m not attracted by pork in any way. …