Here is a nice fish dish for a change. I just could not resist to add some pork to it. The lentils need a bit of time to cook but other than that it is a quick and easy job.
Making a nice, succulent cooked ham at home is easier thank you think. All you need is a decent vacuum sealer, nitrite cure and spices to your liking. For my verison I simply used the French quatre épices spice mix.
The very first recipe on this blog was for Leberkäse. Shortly afterwards I made Weisswurst. Here is something that in a way is a cross between the two. Kalbskäse is very much like Leberkäse, but it is made with veal and pork just like Weisswurst and it does not use nitrite, so it is not pink.
Char Siu is a tradtional barbecue seasoning for pork in the Cantonese cuisine. It is characterized by a deep red colour and has a distinctive taste. Normally Char Siu pork is made with belly, loin or shoulder. The meat is marinated in a spice mixture and then roasted over fire. But here I to use the Char Siu seasoning with ribs which are prepared the classic low-and-slow way on the barbecue.
Some of the best salami I have ever eaten I was made with donkey meat. Donkey salami is almost uniquely made in Italy and Corsica. Unfortunately it is very rare, so in my quest to make something similar at home I resorted to horse meat.
Cholent is a meat stew usually eaten on shabbat. It is prepared on Friday and simmered overnight so it can be eaten without breaking the "no cooking" (bishul) shabbat rule.