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Roasted geese of high quality have crisp skin with juicy and tender meat. Slices of roast goose may be served with plum sauce. [citation needed] In Teochew's Singaporean community, Teochew braised goose is a traditional dish; typical braising ingredients include soy sauce, rice wine, garlic, and spices such as cinnamon, ginger, and star anise. [9]
Baked Potato with Tuna and Cheddar Archived 14 May 2012 at the Wayback Machine, Pumpkin Soup with Tahini. 59: Thu, 21 Jul 2011: Mushroom, Pea & Pancetta Linguine (Adam Swanson, Chef), Stir-fried Greens, Skirt Steak Rolly Polly, Floating Islands. 60: Fri, 22 Jul 2011: Braised Brisket with Roast Bavette (Colin Fassnidge, Chef),
Braised ox cheek in star anise and soy sauce. Braising (from the French word braiser) is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer).
Preheat the oven to 350°. Set the head of garlic on a double layer of foil, cut side up. Drizzle with olive oil, then wrap in the foil. Roast the garlic until very soft, about 1 hour and 30 minutes.
Braised dried oysters with black hair moss, English goose, pig's feet and lentils, snot (sweet potato starch), cow cod soup, rabbit and wheatberries, Swedish meatballs, cuttlefish eggs, pork intestine soup with red dates, tobacco-wrapped cheese, porcupine stuffed with potatoes and bacon, sweet noodle kugel, spritz cookies, sweet fish-shaped cake.
Nisha Katona’s first tip for the best roast potatoes in the world is to use olive oil, calling it the “best thing ever”. Then it’s about loading the dish with as much flavour as possible.
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Stekt fisk – braised fish, the larger specimens tend to be poached and the smaller braised. The fish is filleted, dusted with flour, salt and pepper and braised in butter. Potatoes are served on the side, and the butter from the pan used as a sauce or food cream is added to the butter to make a creamy sauce. [116]