Earlier in the year, I made apricot preserve pork breast ribs, smoked over orange wood chunks. A reader suggested a similar recipe with peach preserve and smoking chunks. Sounded like a good idea, and the reader, very generously, sent me some peach wood chunks from the USA. He was bang on the money, the peach smoked and glazed St. Louis ribs were amazing!
I’ve had tomahawk steak in the past, the classic cut of bone-on beef resembling the weapon of the American Indian people. But tomapork steaks? That was a new one on me, and came into the “gotta try this” category. Slow roasted and served with buttery potatoes and green cabbage, this make for a fantastic meal with an impressive centrepiece.
With the cold winter nights once again upon us, it’s time to focus on some warm, hearty meals to provide sustenance to both body and soul. We kick off with delicious braised pig cheeks served with a rich red wine sauce. This makes use of a tasty, low-cost and often overlooked cut of meat to deliver a fabulous meal for all the family.
Another one of those “that’s a new one on me” blog posts. Pork riblets (also called pork shoulder ribs) are a small, meaty rack of unevenly cut pork ribs, a perfect size for a single serving. They are incredibly tasty, and normally great value. Cooked low and slow, with a spicy, warm basting sauce made by my wife, we present some delicious pork riblets with chipotle sauce.
Along with brisket and ribs, pulled pork is a classic “rite of passage” meal every BBQ owner (including me) aspires to create. And, eventually, excel at. It takes time and patience, but done right the reward is some of the most amazing pork I’ve tasted.
Traditionally cooked over hot coals as street food on the hectic byways of cities such as Hanoi and Saigon, Vietnamese lemongrass pork (or thit heo nuong xa) is one of the easiest and tastiest classic Vietnamese recipes to replicate in your own home kitchen. It’s a great way to experience some authentic, flavoursome food of this exotic country.
Continue reading “Thit Heo Nuong Xa – Vietnamese Lemongrass Pork”
This side dish was the result of trying something with kale and it backfiring rather spectacularly. I had planned a rice side to go with an aromatic Vietnamese pork dish, thinking that dehydrated kale would make a good rice garnish. I was wrong … really, really wrong. So instead, I threw in some sweet Thai chili and turmeric … which worked together exceptionally well!
Another new discovery, this time from Hawaii, Huli-Huli chicken is a delicious alternative to your everyday, classic roast chicken dish. Cooked with a simple spice rub and glazed with a sweet, aromatic sauce, it makes a tasty talking-point for your dinner guests.
To celebrate a fantastic holiday in the USA (which is also why I didn’t post much in September), I wanted to cook something a bit different to what we’d enjoyed in the States. In a “root around the pantry and find what’s available” moment, along with inspiration from fashion guru Gok Wan, some delicious duck breast with plum and tamarind sauce was served …
Simple to make, and with a with a wide variety of fillings, bánh xèo is a quick, easy and incredibly tasty Vietnamese meal to enjoy at any time of day. These savoury Vietnamese crêpes are perfect for sharing as a family or with friends, where everyone can choose their favourite flavours and fillings. And they make a delicious breakfast to start the day.
Stuffed crust pizza is a well-known take on the classic Italian meal. Cheese stuffed burgers however? That was a new one for me. Known as Jucy Lucy burgers, they are a twist on the classic American comfort food, with cheese sandwiched between two thin burger patties.
Find out how to make your own Jucy Lucy burgers at home with this simple recipe …
With summer well and truly upon us, it’s time to look at another interesting side dish for al fresco cooking and dining. We’d had delicious mac ‘n’ cheese a few times in the USA, so my wife tried to replicate it at home. She excelled herself (as usual), this classic crispy mac ‘n’ cheese beats any we had on t’other side of pond.
The Cook's Digest 