#meat new popular

Crispy chicken is some of the best meat you can eat. I should know, as I do it often. Especially when there is a busy week ahead and I prepare food for several days for Asian dishes. Then it only takes 10 minutes to prepare the meat on the day itself.

When ordering an Asian dish with crispy chicken, it is usually the breast you get. But in fact, the thigh is even better to fry. You use almost the same technique for thighs and breasts, but there is still a slight difference, so I will make two different recipes.

read more ...

When you know you have a busy week coming, it's a good idea to prepare in advance so that the individual dishes can be simple and quick. I usually cook chicken dishes in those weeks. Therefore, I prepare enough chicken for as many meals as I need.

I often make the same kind of food for a week at a time. Asian, Indian, French, etc. Chicken prepared in this way is especially suitable for Asian week.

There are 4 servings per chicken, so it's just a matter of multiplying how many meals you need. If you are four in the family then it is a chicken a day.

read more ...

Deboning chicken thighs is a very handy technique to know. It makes it much easier to fry the thigh on a pan. You can fill the thigh with eg mince meat, chopped mushrooms or herbs. The bone can be cooked for a long time for a stock without destroying the meat. Making for a stronger stock. I myself use it mostly to make crispy Asian chicken thigh. It is also nice when chicken thigh sous vide, that you do not have to have the bone in the vacuum bag.

read more ...

Video Recipe - Foie gras terrine or as the French are saying "Terrine de foie gras" is a classic. It is just the fat liver of a duck or a goose where you add salt, pepper and a little alcohol. But the traditional method is difficult to do correctly, and too much of the fat melts of and is wasted.

So I find that this is the perfect recipe to make using sous vide. 

read more ...

Video Recipe - The main advantage of sous vide cooking is that you can turn cheap cuts into something as good, or better, as the expensive cuts. It makes me so happy every time :-D It is also an easy way to cook for guests. As it can be prepared a long time in advance and it is always ready on time.

ingredients

  • 1 cuvette of about 1 kg (2 lbs)
  • 2 teaspoons salt
  • plenty of ground pepper
  • other dried herbs you like

read more ...
Hamburger patties (hakkebøf) with gravy is every Danes favorite dish. At least it is a close tie as the national dish along with the "frikadeller" meatballs. We take this dish very seriously, so I have made a very detailed explanation on how to do it "right".
read more ...
One of my favorite sausage recipes. It is actually good enough that you can serve it to guests, instead of the other kinds of "fine" meat. It is a dark and powerful tasting sausage.
read more ...
Video Recipe - Typically we fry a leg of lamb whole. Because it's the easiest to do. But a really good trick is to debone and butterfly it. You can cook it a lot faster then. The flattened shape also gives more room for a browned surface. You will also get more of that smoky barbecued flavor all oever the meat. Or you can roll them into a meat roll with marinade inside, so you get the marinade flavor onto all of the meat.
read more ...
Video Recipe - Roast lamb in the oven, or grilled in Weber grill. It is not very difficult to roast a whole lamb. Neither the oven or grill. In turn, arouses the always enthusiastic to wear such a large piece of meat on the table and cut it up there.
read more ...
Rilette is a method of preserving meat in fat, as a kind of finely divided "head cheese". The fat ensures an oxygen-free environment that prevents salmonella and other nasty bacterias. It tastes great, and once in a while I just have to have it. It is also a great sandwich filler.
read more ...
Video Recipe - My favorite recipe for leg of lamb. The best taste and fairly quick preparation. What's not to love about it? The marinade and grilling results in a very good and strong flavor. The trick is that a the leg gets more surface when the bone is removed. And the surface is of course where most of the flavor is.
read more ...
When I cook fried vegetables, make Spanish omelettes, hash from leftovers, etc. I love to add small pieces of chorizo to them. It provides an incredible amount of flavor with small amounts of meat. But chorizo is a very expensive sausage to use in frying. Therefore it is a good candidate for making your own spicy chorizo stuffing, that you can just put into a box in the fridge and use as needed.
read more ...
Danish liver pâté is basically a simple saucage mix that is made from pork liver and fat. It is then cooked in a pan in a water bath, inside the oven. It is also possible to make it if you use a food processor instead of a mincer.
read more ...
Beef and veal prime rib is a beautiful piece of meat. The red marbled meat sitting on the cut ribs. It's not a cut we usually see at the butcher her in Denmark, but he can make it for you if you ask. Otherwise, go to the closest halal butcher, they will most likely have it. I usually roast it whole, and usually in my grill, where it will get a mild smoky taste of rosemary. The eyes lighting up around the table when the big piece of meat is served is worth it alone.
read more ...
Fillet of beef is the same piece of meat you cut in slices for ribeye steaks. A tender and marbled piece of meat, with a lot of flavor. I slow roast it at a low temperature so that it becomes red all the way through and you can chew it with your eyebrows.
read more ...
A simple and very very delicious accompaniments are French peas. If you just add a a bit of stock and reduce it they are even better. Strong in flavor and a perfect accessory, but it is also a dish in his own right.
read more ...
Lamb kleftiko (lamb kleptomaniac) Is an ancient Greek dish. It is usually the one we think of as "roast leg of lamb." Rumor has it that it was made by thieving greek bandits by digging a stolen lamb into a hole in the ground filled with red-hot stones. The lamb was then covered up and they could pick up the roasted meat day. The owner of the lamb would not be able to smell it cooking due to the burial, and you the thieves would get away with it.
read more ...
Video Recipe - A real autumn and winter classic. You have to start early, but most of the time spent is only simmering, and it takes care of itself. A stew is good basic recipe to have in your arsenal for all those "cheap" beef cuts. It may look complicated, and has quite a list of ingredients, but you use a lot of classic techniques, so this is one of those dishes you become a better cook by, and it is easy to vary.
read more ...