Peruvian chicken is a classic, tasty dish with many permutations. The basis of all of the different recipes is a marinade that combines a few spices to give a memorable flavour to the chicken.
After tasting the marinade, I thought it would work equally well with pork chops. So when in Rome … or, in this case, Lima …
Continue reading “Peruvian Marinated Pork with Sour Cream Dip”
After thoroughly enjoying the delicious Jamaican jerk spatchcock chicken, it was clear that spiced rubs can enrich a meal. The “Life of Spice” company offer a range of rubs to enhance flavours. I tried five individual rubs on some chicken legs, all distinct and very tasty.
Continue reading ““Life of Spice” Chicken Legs”
This is currently our go-to pizza. A simple, yet effective, combination of spiced lamb, textured goats cheese and tasty spinach, finished off with shredded mozzarella. Learn how to cook this for yourself, using either an oven or a Big Green Egg.
Continue reading “Moroccan Lamb, Goats Cheese and Spinach Pizza”
Scratch-made pizza was a “road to Damascus” home-cooking moment. My oven-baked pizzas were really good. Yet whilst being tasty, and much better than pre-packaged products, they lacked that authentic pizzeria quality.
To go further in my pizza-making journey, I decided that I needed a proper pizza oven. My wife agreed. Seriously, she did … and she also discovered the Big Green Egg.
Everything tastes better with bacon, or so the saying goes. If that’s the case, then surely merging pork, bacon and sausage into one lovely package would be heavenly. Let’s find out …
Continue reading “Bacon-Wrapped Pork Shoulder with Sage and Apricot”
I still remember the warm summer’s day when I first baked a home-made pizza. It tasted fantastic, fresh flavours and a crisp thin-crust base, served with both a glass of wine and a sweet sense of victory. And the desire to make many more. Which I did.
This post covers the basics of with a ham and mushroom pizza using home-made dough. From this foundation, it’s easy to make most pizzas for baking in a standard kitchen oven, wood fired pizza oven or ceramic oven such as a Big Green Egg.
Continue reading “Oven-Baked Ham and Mushroom Pizza”
It’s time for breakfast. It’s also sunny and warm outside. I should be tidying up after our Jamaican jerk spatchcock chicken from last night … but I’m quite peckish.
Simple solution – cook an English breakfast al fresco on our Big Green Egg.
Continue reading“English Breakfast Cooked Al Fresco” Continue reading “English Breakfast Cooked Al Fresco”
Spice up your chicken with a homemade Jamaican jerk marinade. Whether it’s cooked al fresco on a Big Green Egg (or similar), or inside using an oven, this will undoubtedly delight and impress your dinner guests.
Continue reading “Jamaican Jerk Spatchcock Chicken”
Last night we feasted on monster rib-eye steaks with smoked garlic, served with roasted vegetables. Paired with some lovely red wine, these were about the best steaks we have cooked. And by “we”, I mean my wife. 🙂
Continue reading “Rib-Eye Steaks with Smoked Garlic”
I recently found a great recipe for double-cut pork chops. This used a spice rub from Dizzy Pig that is inaccessible where I live, so I made my own rub based on the ingredients of their product. It resulted in some of the finest pork chops I have ever tasted. Enjoy! Continue reading “Glazed Double-Cut Pork Chops with a Spice Rub”
I recently added a Big Green Egg to our collection of cooking appliances. This is more than just a kitchen gadget though … partly because it is normally used outside.
A Big Green Egg is a free-standing, outdoor (mostly) charcoal-fuelled ceramic oven that can be used to cook pretty much anything. And for most dishes and meals it cooks much better than a conventional oven.Continue reading“Adventures with The Big Green Egg” Continue reading “Adventures with The Big Green Egg”
The Cook's Digest 