|Place of origin||Spain|
|Region or state||Catalonia|
|Main ingredients||Potatoes, cabbage, pork|
Trinxat is a food from the Pyrenees, principally Andorra and the Catalan comarques of Cerdanya and Alt Urgell. It is made with potatoes, cabbage and pork meat, and resembles bubble and squeak.The name, meaning “mashed” or “chopped”, is the past participle of the Catalan word trinxar, which means "to slice". It is sometimes served with salt herring or eaten on its own with bread.
Goulash is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.
Coddle is an Irish dish which is often made to use up leftovers, and therefore without a specific recipe. However, it most commonly consists of layers of roughly sliced sausages and rashers with chunky potatoes, sliced onion, salt, pepper, and herbs. Traditionally, it can also include barley.
A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel is very similar to the dish escalope in France, tonkatsu in Japan, cotoletta in Italy, kotlet schabowy in Poland, milanesa in Argentina, chuleta valluna in Colombia and "chicken fried steak" of the Southern United States.
Northeastern Chinese cuisine is a style of Chinese cuisine in Northeast China. While many dishes originated from Manchu cuisine, it is also heavily influenced by the cuisines of Russia, Beijing, Mongolia, and Shandong. It partially relies on preserved foods and large portions due to the region's harsh winters and relatively short growing seasons.
Cellophane noodles, or fensi, sometimes called glass noodles, are a type of transparent noodle made from starch and water. A stabilizer such as chitosan may also be used.
Eisbein is a German culinary dish of pickled ham hock, usually cured and slightly boiled. The word probably comes from high german via the Latin term ischia used in medicine and hunting for the hip joint. In Southern parts of Germany, the common preparation is known as Schweinshaxe, and it is usually roasted. The Polish dish golonka or golonko and Swedish dish fläsklägg med rotmos are very similar, alternatively grilled on a barbecue; another similar dish is the Swiss Wädli and the Austrian Stelze.
Bockwurst is a German sausage traditionally made from ground veal and pork. Bockwurst is flavored with salt, white pepper and paprika. Other herbs, such as marjoram, chives and parsley, are also often added and, in Germany, bockwurst is often smoked as well.
Rouladen or Rinderrouladen are a German meat dish, usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked. The dish is considered traditional also in the Upper Silesia region of Poland where it is known as rolada śląska and in the Czech Republic where it is known as španělský ptáček.
Schweinshaxe, in German cuisine, is a roasted ham hock. The ham hock is the end of the pig's leg, just above the ankle and below the meaty ham portion. It is especially popular in Bavaria as Schweinshaxn [ˈʃvaɪns.haksn̩] or Sauhax(n) [ˈsaohaks(n̩)]. A variation of this dish is known in parts of Germany as Eisbein, in which the ham hock is pickled and usually slightly boiled.
Chicken Vesuvio, a specialty of Chicago, is an Italian-American dish made from chicken on the bone and wedges of potato sauteed with garlic, oregano, white wine, and olive oil, then baked until the chicken's skin becomes crisp. The casserole is often garnished with a few green peas for color, although some more modern variations may omit some of these.
Carne de Porco à Alentejana is one of the most traditional and popular pork dishes of Portuguese cuisine. It is a combination of pork and clams, with potatoes and coriander. Usually, about 800 g of pork are marinated for some time in white wine, paprika, red pepper paste, chopped garlic, coriander, bay leaf, and salt and white pepper. Cumin is often added in northern Portugal as well. It is then fried until golden brown, when clams are added and cooked. Traditionally, this dish is served with cubed potato fries or baked potatoes.
Llapingachos are fried potato pancakes that originated in Ecuador. They are usually served with salsa de maní, a peanut sauce. The potato patties or thick pancakes are stuffed with cheese and cooked on a hot griddle until crispy brown.
Afelia is a traditional Cypriot pork dish. It is pork marinated and cooked in red wine with coarsely crushed coriander seed. In order to prepare the dish, ingredients like salt, pepper, oil etc. are included. During the British era the use of butter instead of oil was noted. Afelia is usually served with potato dish, bulgur and yogurt.
Ecuadorian cuisine is diverse, varying with altitude, and associated agricultural conditions. Beef, chicken, and seafood are popular in the coastal regions and are typically served with carbohydrate-rich foods, such as rice accompanied with lentils, pasta, or plantain, whereas in the mountainous regions pork, chicken, beef and cuy are popular and are often served with rice, corn, or potatoes. A popular street food in mountainous regions is hornado, consisting of potatoes served with roasted pig. Some examples of Ecuadorian cuisine in general include patacones, llapingachos, and seco de chivo. A wide variety of fresh fruit is available, particularly at lower altitudes, including granadilla, passionfruit, naranjilla, several types of banana, uvilla, taxo, and tree tomato.
Potato babka is a savoury dish, popular especially in Belarus and Poland, where it is known as babka ziemniaczana. It is made from grated potatoes, eggs, onions, and pieces of smoked, boiled or fried bacon and sausage. It is oven-baked in a crock, and often served with a sauce of sour cream and pork flitch. Depending on recipe and cooking method, it may be either a flaky potato pie or a heavy potato pudding.
Stegt flæsk is a dish from Denmark consisting of fried pork belly and generally served with potatoes and parsley sauce (persillesovs). The dish is sometimes translated as 'pork strips' or 'crisp fried pork slices'. The pork belly or "breast" cut of a pig is used for stegt flæsk and the strips are cut about a 1/4 inch thick.
Pork blood soup is a soup that uses pork blood as its primary ingredient. Additional ingredients may include barley and herbs such as marjoram, as well as other foods and seasonings. Some versions are prepared with coagulated pork blood and other coagulated pork offal, such as intestine, liver and heart.
German fries is a dish consisting of thinly sliced raw or cooked potatoes fried in fat like pork fat, butter or vegetable oils. Bacon and onion slices are common additional ingredients. Salt, pepper are always used for seasoning, caraway, marjoram, rosemary and garlic are optional. By the 1870s, dishes under these names were listed in American and British cookbooks. In German, they are called Bratkartoffeln.
Tuotuorou is a dish of the Yi people of Sichuan, Yunnan, Guizhou, and Guangxi provinces of China. It is often served to guests in Yi households, along with buckwheat pancakes, garlic soup and unpeeled boiled potatoes. It consists of tender chunks of pork taken from young pigs of less than 15 kilograms (33 lb) in weight. This is seasoned with local herbs.
|Look up trinxat in Wiktionary, the free dictionary.|