Catalan Stuffed Apples
Catalan apples stuffed with veal and pork. With the added flavour of rum and raisins, it is a lovely way to finish any meal
Traditional British Bangers
Enjoy these savoury sausages as part of a hearty breakfast, or serve traditional “Bangers ‘n Mash” for dinner. Chef’s Incredible Tip: After you thoroughly wash and rinse the sausage casings, soak them in pineapple juice for 24-36 hours (in the fridge) and then rinse them again prior to stuffing them. This process softens the casings and makes them much more tender and palatable!
Sarma – Bosnian Stuffed Cabbage Leaves
There are different versions of this recipe from all over the Balkans. You may be able to get sour cabbage from an Eastern European market; if not, you can boil the cabbage heads until soft enough to work with (the dish will taste slightly different – maybe add some vinegar to the broth). It is a very filling dish! Don’t worry about leftovers, they taste just fine reheated (use the stove, not the microwave)!
My Mother’s Belgian Meatloaf
From Ruth van Waerebeek’s “Everybody Eats Well in Belgium Cookbook.” Ruth call this “My Mother’s Meatloaf.” She also recommends a variation: adding small cubes of Swiss cheese to the meat mixture, and placing thin slices of smoked bacon atop the loaf while it is baked.
Stewed Veal in a Cream and Lemon Sauce
This recipe is from the ‘Compleat Housewife’ written in 1729. It is a most satisfying and delicate dish, and is traditionally served with plain, boiled, fluffy rice.
