It’s a well know fact that we South Africans will braai anything. Point in case – braai pie. Braai pie is a pie cooked over the coals – perfect for when you feel like something a bit different from chops and wors. It’s a popular dish to make during camping weekends away and usually prepared as a starter (anything made with pastry should really be prepared before the second bottle of wine is opened). Everyone contributes to the filling and the end result is shared. Adrienne and I like making this at home when it’s only the two of us so that we don’t have to share a single morsel of our braai pie.
I was thrilled to find Gochujang in my local Asian grocer recently. This fermented red chilli paste is made from chilli powder, glutinous rice, fermented soybean powder, barley malt powder and salt. It has a spicy, savory, sweet flavour and is an essential ingredient in various Korean dishes. I decided to use it in a spicy Korean marinade for pork belly.
I’ve been wanting to make ossobuco for ages but have not been able to source veal. Then I read that Anna del Conte uses pork when she can’t source veal in the UK. If the doyenne of Italian cooking says it’s OK who am I to argue.
Vila Nova de Gaia (or simply Gaia) is a city across the river from Porto. All the cellars (locally known as “caves”) where the port is stored and aged are there. This was our base for our last week in Portugal.
After spending a couple of days in Porto (which you can read about here) we wanted to explore a bit more of northern Portugal. Viana do Castelo looked like the perfect place. This beautiful city with its stunning architecture and old world charm is 75km north of Porto.
We went to Portugal in February and it was the most incredible holiday. We loved the country – the beautiful landscapes, beaches, architecture, people and of course the glorious food !
I was unusually uninspired when it came to creating a menu for last week’s date night. I asked Adrienne what he wanted to eat and it took him 2 seconds to say “Eisbein”.
The Breede River Valley region is known for its breathtaking scenery, hospitable people and of course wonderful wines. We were there in October for the Wine on the River festival (which I wrote about here) and decided to take a few days off to do a wine road trip.
This dish almost seems Arabic instead of European with the use of sultanas and pine nuts. This is not surprising as Sicily was under Arab rule from 827 to 1061 and Sicilian cuisine was strongly influenced by the Arabs.
Every year mid October we eagerly pack the Land Rover and set off for the Wine on the River festival in Robertson. Held on the banks of the Breederiver you can taste a variety of wines from the Robertson, Ashton, Bonnievale and McGregor areas. We’ve always loved this festival – this year it was a bit of a hit and miss.