There are few things greater for a fat adapted person than crispy, glass like, pork crackling and this recipe for roast pork belly has never failed us. Roast Pork Belly We bought a slab of Pork Belly from our local bulk buy store (CostCo) the other day and sliced of 2x2kg (4.4 lb) blocks to be […]
Ingredient: olive oil
It is said that the USA has given the world 3 unique art forms, Jazz, the Comic Book, and Creole food. Creole cuisine from Louisiana combines influence from French, Spanish, West African and Native American traditions into something that is very American – a Melting pot. Jambalaya is a creole version of Paella, basically it’s […]
This meal started out as an attempt to replicate the presentation of a moroccan style baked egg in lamb mince, but using traditional European flavour profiles to compliment the lamb mince (rosemary, thyme and garlic) rather than the traditional Ras el hanout spices more common in North Africa (cinnamon, cumin, coriander seed).
Carbonara is awesome! It is a roman pasta sauce made from just 4 ingredients – any old cured pork (Bacon/Pancetta/Speck/Guancale), egg yolks, Parmigiana-Reggiano cheese, and a little white wine. The result is a creamy rich sauce with possibly the most perfect blend of those two most complimentary of flavours; Bacon and Egg. Over a freshly made Pasta, […]