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.
Lamb shoulder shanks? That was a new one on me, having roasted lamb shanks for numerous dinners in the past. Combined with spicy chorizo and textured pinto beans, and cooked low and slow to extract the rich flavours, this made for a stunning meal on a sunny evening.
Spurred on by the awesome huckleberry glazed roast mutton, I made another glazed roast this week with apricot preserve glazed pork. The dish has sweetness, with a hint of sour. It was remarkably tasty, and something we’ll be trying again very soon.
Continue reading “Apricot Preserve and Maple Syrup Glazed Pork”
We’d had roast mutton a month ago for the first time, and really enjoyed it. The meat had a texture and flavour that I thought would work with a sweet glaze. We had some huckleberry syrup and jam … so voila, a quick sauce was concocted to make a delicious mutton leg with huckleberry glaze.
We’ve had roast leg of lamb … oh, so many times I couldn’t count. Mutton however, was something on the “not tried this” list. Armed with a good quality leg of mutton and some sage advice from a recipe book, I sailed into uncharted waters and roasted my first mutton joint. Delicious. I can safely say it won’t be the last.
Sometimes referred to as “brisket on a stick”, slow cooked beef short ribs are rich, meaty and incredibly tasty. A guaranteed winner at dinner parties and BBQ events, this hedonistic dish is very easy to cook, rewarding the patience of the chef.
The Cook's Digest 