Cooking fresh food and drinking divine Cape wines in Melkbosstrand Cape Town
I thought I would try my hand at charcuterie and start with something simple like bacon. I got a book from a friend of mine called Charcuterie – The Craft of Salting, Smoking and Curing, written by Michael Ruhlman and Brian Polcyn. In this book the necessary steps in making homemade bacon are clearly explained.
As a starter for my date night gourmet burgers, I decided to make some chicken, pesto and coconut cream pies.
My date night dish last week was inspired by a meal I had at Arugula Bistro & Bread. I decided to change it a little bit and make Cider Pork Ribs with a Jalapeño and Pistachio sauce.
Decided to make an old favourite of mine for date night with a little bit of a twist.
I recently came back from an over landing trip in Africa that took me a month. This had an impact on my cooking time and I decided to make up for it by creating a couple of dishes. Seeing that it is winter time and very cold in Cape Town currently, I decided to make 5 different soups.
A friend of mine recently gave me a nice cut of bacon. Upon first seeing the piece of meat I thought it was a duck breast. The idea of duck got stuck in my mind and I decided to convert an Angry Duck recipe into “Angry Pork”. This will then be a starter for date night where the two other dishes are Mexican Soup and Lamb Shank with oven roasted veg.
OK, so winter is upon us, so we have to take the soup pot out! Normally I start the first soup of the winter with a chicken based soup. This winter is no different.
I got a blue wildebeest fillet from a friend and decided to make carpaccio as a starter and a main course prepared 3 different ways.
Got some kudu neck from a friend of mine and decided to make a potjie with a bit of a Moroccan slant to it.