Feijoada is considered to be the national dish of Brazil. Pork and beans are slowly cooked and served with rice, collard greens and orange slices.
A dish of Portugese origin, it is said that slaves would make this dish out of pork leftovers and black beans. Pig ears, feet and tails are traditionally used in this dish – I opted to leave it out of my version.
Continue reading Feijoada – Brazilian Pork and Bean Stew
As we try to stick to a fairly low carb diet most of the time, I haven’t made fresh pasta for ages. This was a great excuse to make ravioli for date night.
As every date night is a special occasion I decided to push the boat out and make 3 different types of ravioli with 3 different sauces.
Veal & Spinach Ravioli in a Walnut Sauce, Ostrich & Pancetta Ravioli in a Porcini Sauce and Venison & Butternut Ravioli in a Sage Butter Sauce.
Continue reading Ravioli 3 Ways – Veal and Spinach, Ostrich and Pancetta, Smoked Venison and Butternut