The Japanese have a fondness for curry which I find quite bizarre not only because it’s not indigenous to their cuisine but it seems so at odds with the very clean and precise flavours that Japanese food is known for. We’re not just talking any curry either but the real old fashioned tasting curry. The […]
For some reason we always seem to crave Tex-Mex food on a Friday night. There’s something so festive about this style of food which makes it a great celebratory introduction to the weekend. I’ve never cooked a whole brisket before, mainly because it’s not a cut that’s commonly seen in butchers here. It’s never on […]
For a recent family get together I wanted to make a risotto, mainly because I love how easy risottos are to make. Sure there’s a little bit of prep involved and then some stirring time just before dinner but compared to a lot of meals, I find risottos quite stress free. I decided on a […]
A butterflied leg of lamb is a great cut for the barbecue. A large leg will feed 6-8 people, with side dishes, and a smaller one will easily do 4 people. The nice thing about grilling a butterflied leg is that due to it’s being uneven in size and width you get a range of […]
There’s no doubt that some of the best tasting rib dishes in the world come from the American South but I think the Chinese run a close second. They seem to understand pork and relish it for all it’s fatty, juicy goodness and pork belly along with ribs are right up there on their top […]
Moussaka is sometimes referred to as the Greek version of lasagne, with fried eggplant slices replacing the pasta. It’s similar to lasagne in that there’s a ragu of minced meat which is topped with a béchamel sauce before being baked but it has a very different flavour profile due to the ragu being made with […]
This is another recipe from the Red Spice Road cookbook and it’s awesome. The meat is succulent and falling off the bone from hours of slow braising with a wonderful Asian soy based sauce that’s thick and flavourful. It’s a quick dish to put together but it does need a lot of time in the […]
For some reason this dish screams 1980’s to me. I’m not sure why as I don’t remember ever eating this in the 80’s but if I did it would have been a regular on the dinner table for the last few decades. In some ways this dish is similar to Veal Cordon Bleu in that […]
This chicken dish is done in the style of many French braises in that the chicken is first browned well and removed and the sauce is then made in the same pan utilising the caramelised crust created by browning the chicken to make a great base for a sauce, in this case using white wine, […]
This is a dish my family has been making for a long time, so long that I’ve actually forgotten where the original recipe came from. Basically it has all the components of a steak dinner but on one plate which not only makes it easy to prepare but easy to serve as well, especially if […]
Mustard With Mutton 