Recipe video above. Plump, extra juicy, extra tasty rissoles - an Aussie favourite! I usually make Beef Rissoles but these can be made with lamb, pork, chicken or turkey. Makes 10 - 12 rissoles. (PS For those who are unfamiliar with rissoles, they are basically squashed meatballs! A classic Aussie family favourite :) )
These are THE best Swedish meatballs. There's nothing more comforting than these seasoned ground beef and pork meatballs served in a rich and creamy gravy.
Recipe VIDEO above. Golden brown and extra crunchy schnitzel. No need to deep fry, just shallow fry it. Make schnitzel with pork, chicken, veal, beef or turkey! These are quite big - about 22 cm/ 9" long, but they are thin.
A tasty Asian meatballs without breadcrumbs and flavored with miso, soy sauce and sesame oil that goes together quickly for easy meals.
Cevapi, or Cevapcici, are homemade sausages traditional of the Balkans area. This delicious street food made with mixed meats, is perfect for a party in your garden: tasty and easy to prepare thanks to simple ingredients. Here the recipe and the history of Cevapi!
Classic Russian dumplings with juicy meat filling is a true comfort food. Serve garnished with butter, sour cream and parsley.
Recipe video above. Everything you know and love about Vietnamese food - fresh, healthy and full of flavour! Bun Cha in Vietnam is served slightly differently (read in post), but here I've made noodle bowls which are more familiar to those outside of Vietnam. See Notes for what this tastes like!
These delicious meatballs incorporate the exquisite flavors of sun-kissed Greece!
Flavorful cabbage rolls, stuffed with beef, pork, and farro, and braised in a savory tomato broth until melt-in-your-mouth tender.
Most ragùs require beef, pork or veal, which would overwhelm Justin Smillie’s light tomato-and-olive sauce. So he opts for guinea hen, rabbit or chicken thighs.
These quick & easy beef pot stickers (gyoza) are sure to be a hit! They're pan fried, then steamed in a delicious sesame soy sauce.
Recipe VIDEO above. Golden brown and extra crunchy schnitzel. No need to deep fry, just shallow fry it. Make schnitzel with pork, chicken, veal, beef or turkey! These are quite big - about 22 cm/ 9" long, but they are thin.
Recipe VIDEO above. Golden brown and extra crunchy schnitzel. No need to deep fry, just shallow fry it. Make schnitzel with pork, chicken, veal, beef or turkey! These are quite big - about 22 cm/ 9" long, but they are thin.
These quick & easy beef pot stickers (gyoza) are sure to be a hit! They're pan fried, then steamed in a delicious sesame soy sauce.
Turkey tenderloins stuffed with a sweet and savory filling of butternut squash, cranberries, sage and pecans – this tastes like Thanksgiving, all wrapped up in one dish!
Forget Taco Tuesday – these pork tenderloin tacos with street corn avocado salsa make a great recipe for any weeknight dinner. View the recipe post above for step-by-step images.
Beef rolls-ups filled with a mixture of mustard, pickles, bacon and onions. This dish originally comes from Upper Silesian cuisine and spread throughout Germany and Poland as well. We know the classic roulade as always having beef (if you ignore the cabbage roulade), but today we believe that the recipe originally used pork and the...Read More
When you want turkey but don’t want to roast a whole bird, make these ground turkey wonton!
A quick and easy creamy pork stroganoff recipe made with diced pork and sliced chestnut mushrooms. You can make it with leftover roast pork too!
Time to wrap it up - here's the difference between braciole and involtini!(Spoiler alert: they're almost the same thing!)We love a good braciole - which is an Italian cooking technique referring to any piece of meat that’s stuffed, rolled, seared and then braised in sauce. From turkey to pork, it's a go-to method of elevating less-expensive cuts of meat and turning them into something truly delicious.So when Giada posted a video of Steak Involtini simmering away on the stovetop, some of you thought, "hold up - isn't this just braciole?" And guess what - you'd be pretty much right! There is only one real difference in the actual techniques of braciole versus involtini. Giada preparing Braised Turkey Braciole"Involtini" translates to "little bundles," and as such, it's used to refer to smaller and thinner cuts of meat. For example, Giada's Steak Involtini and Grilled Chicken Involtini are much smaller little roulades than Giada's braised turkey braciole. Reserve the term "braciole" for pork loins, large cuts of flank steak or turkey breasts - essentially, big cuts and roasts that get sliced up and served to many people. Involtini, however, is the name used for thin cutlets of meat that are most often served in individual portions.When it comes to cooking technique, however, the biggest difference between braciole and involtini are in the names alone. As a matter of fact, many dishes across Italy are known by different titles depending on the region. For example, Arancini in Sicily = Suppli in Rome. Struffoli in Naples = Pignolata in Sicily. The list goes on!Steak InvoltiniTo make matters even more complicated, the term "braciole" means something different in the north of Italy entirely. On menus, it often just refers to pan-fried cutlets of pork or veal. For all intents and purposes, let's stick to the southern definition popularized in the south of Italy - the meat that's been stuffed and rolled!Regardless of what you call it, or which one you make, this is a technique we love for so many reasons. It's a practice in frugality, and stretching (literally) a smaller amount of meat into something that's more filling, and a little more special. So, if the question is "braciole or involtini?" we say... both! Grab some of our favorite recipes below to give this tasty technique a try.
Crispy beer braised pork belly perfect for a Sunday roast or portioned for sandwiches, salads or ramen. Really versatile, really delicious! #beer #braised #pork #porkbelly
Polish Stuffed Cabbage Rolls is one of the most popular Polish dishes. This skinny version uses ground turkey instead of pork or beef.
This festive Irish side dish consists of braised red cabbage with onions, garlic, apple and warm spices cooked in red wine vinegar and butter.
Crispy, spiced patties with yogurt sauce, pitas, and sometimes a little tomato-cucumber salad too take all of 30 minutes to make and are never not a good idea.
