by Gastrocoach | Recipes, Meat
The meat of lamb chops is extremely juicy and tender. There are lamb-stalk chops, which come from the front part of the back and are usually offered with the rib ends. There are also loin chops with the attached fillet from the back of the lamb. The slices of the...
by Gastrocoach | Recipes, Meat
Brisket’s from the brisket. The brisket comes from England, but also goes well with an American BBQ. Together with the Pulled Pork and the Spareribs, the Brisket has become part of the Holy Trinity of the barbecue. The striking feature of the brisket is its...
by Gastrocoach | Recipes, Meat
The transverse rib, also known as the dwarf or tension rib, is a section of the beef. It is the front part of the cattle ribs and lies below the neck and the high rib. The flesh on the transverse rib is very strained by the cow and therefore contains a lot of...
by Gastrocoach | Recipes, Poultry
Chicken Kiev is a famous dish that is often found in Eastern European cuisine. Read here which ingredients you need, how the classic dish succeeds and what you have to consider when preparing Kiev chicken.Chicken Kiev is a stuffed and breaded piece of chicken that is...
by Gastrocoach | Recipes, Fish
This recipe for salmon rillettes comes from France. It is a fish cream that is eaten with fresh bread. It takes only 15 minutes to prepare and is definitely worth it for the delicious taste.The taste of the sea to enjoy? No problem with this delicious salmon...
by Gastrocoach | Recipes, Seafood
The angels on horseback are a speciality of English cuisine, but are also on the menu in other countries, such as France, where they are called “Anges a Cheval”. They belong to the group of Savouries and are usually served as pre-cooked dishes, less often...
