Thread the meat cubes on to the skewers and season with salt and pepper.
Cook over the charcoal barbeque until cooked evenly on all sides.
Serve with finely chopped parsley and onion.
Note: You can marinate the meat with oil, lemon and oregano. When threading the meat cubes on the skewers, you can put cubes of onion, green pepper and tomato between the pieces of meat.
Source: Cyprus Tourism Organisation
In Denmark, these world-famous sticky delights are called Vienna Bread (wienerbrød), as they were first made in Denmark in 1840 by Viennese chefs. Danish pastries rose in popularity over the centuries and are now a firm favorite of most Danes.
The traditional Slovak dishes are most commonly referred to as gnocchi with sheep cheese (Bryndzové halušky), sheep cheese (Bryndzové pirohy) and other dishes produced using traditional methods.The sheep cheese is a soft salty cheese made of sheep’s milk with a strong aroma and taste. Like Bryndzové halušky, Bryndzové pirohy is a characteristic Slovak dish that belongs to traditional Slovak specialties. The recipe is quite simple. The preparation procedure, however, is quite different and we can distinguish them reliably by sight and taste.
There is practically no more delicious proof of how firmly the Austrian cuisine is rooted in the heart of Europe than one of the most typical of Viennese dishes: boiled veal, or Tafelspitz. Good-quality beef, a few vegetables, aromatic spices and plenty of water to cook in – these are the vital ingredients. The same ingredients, though, also come together when the French are creating their “pot-au-feu”, or the Italians their “bollito misto”. In the case of the latter, veal and chicken meat or tongue might be added, but then some small differences should remain despite us all being good Europeans together.
Innovation on Brabant Stew recipe from the European Young Chef Award 2018 was created by Tim Bressers, representing North Brabant – European Region of Gastronomy 2018
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