This simple dish traces its roots back to Milan, a bustling metropolis in the northern region of Italy. While it shares similarities with the famous Austrian Wiener Schnitzel, Chicken Milanese stands out with its own unique Italian flair. The term “Milanese” denotes its origin, referring to the cooking style that hails from Milan.
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Mastering Chicken Cordon Bleu: A Classic Dish with a Modern Twist
I had Chicken Cordon Bleu in a restaurant recently and was very impressed with it. The chicken was a free range bird and the ham and cheese were very high quality.
I asked the chef how would I cook this dish and here are the results of my first try. Youtube video at the end.
The history of Chicken Cordon Bleu is a fascinating blend of culinary evolution and cultural exchange, reflecting the ingenuity of chefs across Europe. Here’s a look into how this beloved dish came to be.
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Corned Beef Dry Cured and Dry Cured Bacon
Is Corned Beef Irish?
A lot of people, including me, consider corned beef to be an Irish dish, but there are other claims to this culinary heritage.
Corned beef got its name from the salt grains it was packed with in barrels. The grains of salt were the size of salt kernels and that’s when the name was applied by the British.
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Traditional Shepherd’s Pie: An Easy Comfort Food Recipe
Shepherd’s Pie is a comforting and flavorful dish that has been enjoyed by generations around the world. This blog post will explore the history of Shepherd’s Pie, its variations across different cultures, and provide some mouthwatering recipes for you to try at home. It is a lovely winter comfort food, easy to make, and quite nourishing.
[Read More…]Lamb Liver
History, nutritional benefits and recipes for this wonder food.
The Offal Truth
Offal, usually the inner organs of meat animals, is a rich source of nutrition, but, alas, puts some people off because it is a bit too gory for them. But if you eat meat, eating offal is not a major leap. It’s cheaper than meat in most cases and it has much more in the way of nutrition and vitamins than muscle meat.
Throughout history, liver has been a valued ingredient in culinary traditions around the world. Among the various livers, lamb’s liver stands out for its unique flavor and rich nutritional profile. In this blog post, we delve into the historical significance of lamb’s liver, explore its remarkable health benefits, and provide you with some delightful recipes to savor this culinary delight.
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Slow Cooker Classic Dublin Coddle
What is Dublin Coddle?
If you are not Irish or are not from Dublin, chances are that you have never heard of Coddle.
Coddle, or Dublin Coddle, is a dish made with bacon, pork sausage, potatoes and onions.
You can get into so many different arguments in Dublin about Coddle: the proper ingredients, the history of it, the one true recipe, where and when it started, and so on.
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Making your own chicken stock
- Maximizing the Value of Your Chicken: Using Up All Parts
- Saving Money with Homemade Stock
- Having Homemade Stock at Hand
- Better Taste and Health Benefits with Homemade Stock
- Unleashing the Flavor: Making Chicken Stock from Scratch
- Making Chicken Stock at Home: Ingredients and Method.
Are Air Fryers the greatest thing since sliced bread?
Butchery College in Wales
COLEG Cambria is set to sharpen the future of food skills with the launch of its brand-new Butchery Academy.
And leading the way is award-winning butcher and mentor, Matt Edwards.
Matt – Food Manufacturing Work-Based Learning Practitioner at Cambria and a former WorldSkills UK gold medallist – has already been sharing his expertise with learners.
Recently, he supported Gabi Wilson, from NPTC Group in Newtown, ahead of her appearance in the cooking category at EuroSkills in Denmark.
Gabi and her tutors specifically turned to Matt for his sector knowledge and competition experience, underlining his reputation as one of the UK’s foremost industry experts.
“It was a pleasure to work with Gabi and help her refine her butchery skills in preparation for EuroSkills,” said Matt.
“With the new Butchery Academy at Coleg Cambria, we’ll soon be offering classes not only to trainee butchers but also to chefs and members of the public. It’s about showcasing the craft and inspiring the next generation.”
The Academy will be based at the state-of-the-art training kitchen launched in partnership with The Savoy Educational Trust at Yale in Wrexham earlier this year.
The cutting-edge facility was part-funded by the Trust and is located alongside Iâl Restaurant in the college’s £21m Hafod building.
Matt’s journey began at just 14 in a local butcher’s shop before training at award-winning outlets including Swans Farm Shop (Treuddyn), Jones’s Butchers (Llangollen), and with Steve Vaughan in Penyffordd.
Now, from behind the training block rather than the counter, he is committed to supporting the sector’s new blood through mentoring, competitions, and outreach.
Kate Muddiman, Cambria’s Work-based Learning Manager, praised his impact: “By connecting expertise from different colleges, we are ensuring young people have the best possible preparation to compete internationally.
“Skills-based education is about creating opportunities, raising aspirations, and showing learners that their craft can open doors to global success.”
Alongside his role at Cambria, Matt is also an Inspiring Skills Excellence in Wales ambassador, promoting the trade in schools and championing a profession that is seeing growing demand for skilled candidates.
For more information on the wide range of courses and qualifications at Coleg Cambria, visit www.cambria.ac.uk and follow them on social media.
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