In Estonian culinary tradition, Mulgi Kapsad and Must Leib stand as quintessential examples of rustic comfort food. Mulgi Kapsad, a sauerkraut stew, embodies the hearty simplicity of Estonian cuisine, while Must Leib, the country’s traditional black bread, showcases the art of whole-grain baking. These dishes offer a glimpse into Estonian cuisine, where simple ingredients and time-honored techniques come together to create enduring flavors.
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“Indulge in the vibrant flavors of summer with a Chorizo, Potato, and Anchovy Skillet. The rich, smoky notes of chorizo dance with perfectly cooked potatoes and the umami kick of anchovies. Paired with a refreshing Summer Fruit and Ricotta Salad—featuring red grapes, lychees, cherry tomatoes, and creamy ricotta—it’s a delightful contrast of textures and tastes. Elevate the experience by adding a succulent sirloin steak cooked to a perfect medium-rare. Summer dining at its finest.” – ChatGPT (being overdramatic)
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Chicken Francese, or Chicken Française, stands as a beloved classic in Italian-American cuisine, renowned for its harmonious blend of tender chicken and a vibrant lemon-infused sauce. The distinguishing feature of Chicken Francese lies in its zestful and tangy sauce, crafted with lemons, chicken broth, and white wine, resulting in a lively and refreshing flavour profile. In this particular version, I’m presenting Chicken Francese atop a bed of guanciale mash, accompanied by crispy asparagus and sweet peppers for a delightful and well-rounded dining experience.
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This is a multi-part recipe featuring a flavorful crocodile curry, homemade naan bread, and a refreshing Indian salad with tomato and mint dressing. This culinary creation draws inspiration from both Northern Indian cuisine and Nagi’s recipes.
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Tagliata di manzo is an Italian beef fillet recipe traditionally served with only arugula (rocket) and cheese. This recipe enhances the dish by adding balsamic vinegar and thyme.
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This is an extremely easy recipe which can be prepared in minutes. The original recipe uses skinless chicken breasts, but I opted for pork fillet. Don’t be shy with the sage and serve with your starch of choice.
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This is a bit of a fusion Mediterranean dish with a whole, deboned chicken stuffed with a thyme bread crumb filling, layered on prosciutto and then covered with sunflower seeds and Parmesan cheese. It is served with some grilled tomatoes and aubergine covered in a thyme and honey yoghurt sauce.
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I managed to get my hands on a huge, whole deboned turkey breast and seeing that I’m trying everything out with my homemade guanciale, I decided to grill the breast, wrapped in guanciale over an open fire in a rotisserie basket.
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We recently got our hands on some eland steaks and decided to make some venison schnitzel and prego rolls.
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