Dinners that are either slow-cooked or more involved that take 2 hours or more.
This simply braised beef shin steak is slowly simmered in aromats, beef stock and Worcestershire sauce until fork tender. Then it is served on a bed of peas and asparagus cooked in bacon and butter… Of course!
Defining the perfect Kiev is simple, a perfectly cooked chicken breast with a crispy golden breadcrumb coating. Then when you cut it open it should ooze with lots and lots of garlic butter.
Is beef rendang spicy hot? Yes… Well, it should be! You can push the amount of chili up and down depending on your tastes but this recipe should leave you perspiring a little.
Rabbit is one of those meats that has fallen out of favour, but it tastes great and as this Indian inspired slow cooked rabbit leg recipe shows, it is really versatile!
Fesenjan is a rich and unusual stew from Iran. Containing both walnuts and pomegranate molasses and honestly not much else it makes for an odd recipe, but one that tastes fantastic.
These slow roast duck legs are cooked in the most incredible sweet and sour date and tamarind sauce. This recipe has some serious cohones in the flavour department.
The classic Italian pasta and bean soup, pasta e fagioli is a hearty simple big flavoured soup. Whether it be a minestrone or ribollita the Italians have a fine portfolio of comforting simple soups.
This braised Chinese ham hock recipe is really special and uses one of the many underrated cuts of meat. If you are cooking on a budget these are the cuts of meat you really need to be buying!
These confit duck leg bonbons are another recipe heavily inspired by my trip to a food festival in Budapest. The last dish featured Tasmanian Black pepper this, however, is all sorts of fancy.
Sometimes spending time in the kitchen to create a tasty meal and for me this is undeniably one of those meals! It is as cheap as chips to make and owing to the magic of pork belly it packs a punch of flavour that most meats cannot get anywhere near. I have written about pork belly before here on Krumpli and it is certainly one of my favourite cuts of meat.