Pork fillet with chicory parcels
This retro pork fillet with chicory parcels was featured in the Kichechef cookbooks in the early 2000s, and they cooked it on TV too! In 2002, resident chef Paul Eischen
This retro pork fillet with chicory parcels was featured in the Kichechef cookbooks in the early 2000s, and they cooked it on TV too! In 2002, resident chef Paul Eischen
Judd mat Gaardebounen is as Luxembourgish as it gets. A hearty dish of smoked pork collar with broad beans in a creamy sauce. In Luxembourg, shops sell cooked and uncooked
Portuguese Bifana is a traditional Portuguese sandwich made with marinated pork slices, seasoned with garlic, paprika and white wine and served with an obligatory dollop of mustard. It’s a typical
In the UK, baked ham is a favourite on Christmas day; in the US, turkey’s on the menu, but in Luxembourg there is no set Christmas dinner tradition. Some people
Roast pork is a true Sunday lunch staple, and the best part is undoubtedly the crispy crackling. Over the years, I’ve tried many ways to make the perfect crackling, and
Bao Buns are the Asian answer to a burger. Fluffy steamed bread buns, filled with meat and pickles. They originally come from Taiwan, where they are filled with pulled pork,
I absolutely love satay! On my many trips to Bangkok, I’ve often eaten satay skewers at streetfood stalls, usually served in a series of plastic bags (not very sustainable): one