Ham knuckle with braised green cabbage (jambonneau braisé aux choux)
Stage 9 – Gérardmer/Mulhouse: The Alsatian people love pork meat and cabbage, and this recipe of cooked knuckles and braised cabbage – a superb winter warmer – is often served with steamed potatoes.
Miso soup with tofu
If your experience of this famous Japanese soup has only been of the instant kind, this recipe will be a revelation – it touches your soul. It is made with fresh tofu and wakame seaweed, but other classic combinations are daikon and fried tofu, potato and wakame, clams and spring onions, and pumpkin and spinach. If using ingredients that need to be cooked (unlike the tofu and wakame, which just need to be heated through), you can cook them in the dashi (stock) before adding the miso.
Slow-cooked lamb shoulder
If you are not in a rush and want to prepare a very special dish, this Spanish slow-cooked lamb shoulder recipe is it. There's no doubting slow-cooking requires patience, but the result will be worth it. All the cooking is done in one oven pan, infusing the vegetables and potatoes with the juicy flavours of the sweet lamb.
Sticky pork belly and chat potatoes
In this Chinese recipe, the pork belly is slow-cooked in stock made fragrant with ginger and soy, then the sauce is cooked down until thick and sticky. This dish is designed to be part of a banquet or shared meal.
Berry pudding with cream (rødgrød med fløde)
This recipe isn’t for traditional "pudding". Instead, a small amount of potato flour is added to cooked berries to give them a texture that is similar to pudding.
Fresh chorizo with fried potato
I used to think that chorizo was like salami: just a cured, salty sausage. Then I discovered that you can get a fresh version that is cooked just like any sausage, but with that trademark paprika hit. Match it with garlic or spuds, as I have in this recipe, or use it with squid – there are plenty of options.
Pork knuckle with potato dumplings and braised red cabbage
A favourite all over Germany, these pork knuckles (otherwise known as hocks) are the perfect mix of crunchy crackling and tender meat – and they’re so easy to cook. Here they’re infused with garlic and caraway and served with delicious potato dumplings and slow-cooked red cabbage. For a really deluxe meal, add some fried onion rings and apple sauce. A perfect recipe to prepare on lazy winter days.
While moussaka is largely attributed to Greece, variations can also be found in Turkey, where it includes green capsicum, and Serbia, Bulgaria and Macedonia, where it is made with potatoes, pork and a yoghurt topping. Our moussaka recipe is a modern take on the Greek version, with slow-cooked shredded lamb instead of minced, and eggplant and béchamel sauce enriched with kefalograviera (hard, sheep’s milk cheese).
Slow-cooked lamb shoulder with boulangere potatoes
This is a great dish to cook when you have guests for Sunday lunch – just stick it in the oven and forget about it. The slow cook allows the meat to tenderise slowly and evenly, and you could cook it for even longer than the recipe states if you prefer.
Pork and potato goulash
This goulash recipe form Matthew Evans marries slow-cooked pork shoulder with potato, passata and a hit of paprika. If you don’t have tomato passata, just blend or process canned tomatoes.
Roast duck with braised cabbage
Brigitte Hafner shares her recipe for roast duck with a classic German side dish of braised cabbage and divine crisp potatoes cooked in duck fat. It's enough to make you weak at the knees. For this dish Brigitte sources Bendele Farm organic duck from South East Queensland, which is a Pekin/Aylesbury breed. The meat has a beautifully sweet and earthy flavour, with a texture that is tender yet pleasantly resilient to the bite.
Salmon fish cakes with mushy peas
Fish cakes are usually made with potato to bulk them out and bind them together. To cut down on the carbs, this recipe mixes salmon with cooked broccoli.This meal provides 487 kcal, 40g protein, 43g carbohydrate (of which 5g sugars), 17.5g fat (of which 4g saturates), 12g fibre and 0.9g salt per portion.