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, … [Read more...]
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 … [Read more...]
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 … [Read more...]
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 … [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 … [Read more...]
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 … [Read more...]
Making your own chicken stock
Are Air Fryers the greatest thing since sliced bread?
And if they are what was the greatest thing before sliced bread? Bread itself? … [Read more...]
Butchermagazine Q and A
Q. What is the actual definition of lean meat? A. According to the United States Department of Agriculture (USDA), lean meat is any serving of meat (90 grams – about the size of a deck of cards) with less than 10 grams total fat, 4.5 grams saturated fat and 95 milligrams … [Read more...]
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 … [Read more...]
Brisket Corned Beef
Corned beef, with its hearty flavor and rich cultural roots, is often synonymous with Irish cuisine—especially around St. Patrick’s Day. But the story of Irish corned beef is more complex and fascinating than the holiday associations suggest. Let’s explore its history, the … [Read more...]
Ham Hock Terrine
Ham Hock Terrine: A Rustic Delight Worth Making If you love rich, savory charcuterie, a Ham Hock Terrine is a perfect project to try at home. This traditional French-inspired dish transforms humble ham hocks into a flavorful, sliceable terrine that’s perfect for picnics, … [Read more...]
Why Sous Vide is the Secret to the Perfect Steak (Every Time)
If ever you’ve struggled with steak cooking — maybe it’s too dry, too rare, or somehow both at once — sous vide will become your new best friend. Sous vide cooking isn't just a trend in the culinary world; it’s a game-changer that will guarantee a steak cooked exactly the … [Read more...]
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