Braising pork in milk is a traditional Italian method of cooking pork that results in meltingly tender meat. This recipe deviates a little from the classic version by using a combination of creme fraiche and stock instead of milk, hence the quotation marks in the title above. Using a mixture of creme fraiche and stock […]
Baked ham is somewhat of a new addition to our Christmas table. I only started making it a few years ago when my husband received a gift of a beautiful organic picnic ham, and I’ve been addicted ever since. There are so many recipes out there for baked ham, with all different kinds of glazes […]
This recipe, which was featured in a recent Donna Hay magazine, is utterly delicious and as we ate it for dinner on a cold winter evening we both thought what an awesome brunch dish this would make, paired perhaps with some spicy Bloody Marys. It’s quite quick to throw together with the only tricky element […]
This is a show stopper of a dinner. If you love tender luscious pork that’s spiked with Asian flavours and topped with the crispiest of cracklings then this is a dish you’re going to want to make. The pork element is based on Chinese style siu yuk pork which isn’t traditionally served with any sauce […]
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 […]
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 […]
This is a recipe from the Jamie Oliver At Home cookbook and it’s a real keeper. It’s easy to throw together and whilst the cook time is pretty long it just does it’s own thing in the oven. The original recipe calls for pork shoulder but for some reason this cut is particularly hard to […]
This recipe comes from one of Mario Batali’s first books, Molto Mario. The braising sauce becomes ultra think and glossy from the red wine and tomato paste mixture – no tinned tomatoes are used so there’s real concentration of flavour, especially if you take the time to really let the tomato paste caramelise. Maggie Beer, […]
There are many different schools of thought regarding ribs and the arguments about which method produces the best ribs can get very heated. There are dry rubs, wet marinades, smoking, mopping – it can all get a bit confusing so when I decided to make some ribs for dinner my head was reeling with information […]
The inspiration for this recipe comes from the popular Mexican breakfast, Huevos Rancheros. As I was serving this for dinner I wanted to make the vehicle for carrying the eggs more substantial than the traditional tomato sauce used in Huevos Rancheros. I thought a spicy sausage and black bean chilli would work well with […]
Mustard With Mutton 