Cooking fresh food and drinking divine Cape wines in Melkbosstrand Cape Town
Pampanella Molisana is a traditional Italian dish from the Molise region. It is a pork dish flavored with paprika, garlic, and other seasonings. The pork is typically marinated, then slow-cooked or roasted to achieve tender and flavorful results.
Balancing between tradition and innovation, this dish proved to be truly exquisite. Grilled sheep tails create a flavorful ragù in a homemade pasta and then topped with a creamy béchamel and Parmesan cheese.
Waterblommetjiebredie is a traditional South African stew made with waterblommetjies, which are small water lily flowers found in freshwater ponds and marshes. The dish originated in the Western Cape region of South Africa and is known for its unique and earthy flavors.
Pasta alla Gricia is a classic Roman pasta dish that exemplifies simplicity at its finest. This humble yet incredibly flavorful dish is a staple in the traditional cuisine of Rome, showcasing the region’s love for cured pork and aged cheese. With just a handful of ingredients, Pasta alla Gricia delivers a satisfying and comforting meal that will transport you straight to the heart of Italy.
Angry duck, also referred to as Chongqing spicy duck, is a beloved dish originating from Sichuan province, renowned for its fiery and numbing taste sensations. This dish showcases succulent duck meat stir-fried alongside a harmonious medley of dried red chilies, Sichuan peppercorns, garlic, ginger, and a melange of fragrant spices, creating a captivating flavor experience.
I recently got my hands on wild boar and seeing that cider and sage are commonly used with pork, I decided to improvise and use an apple and beer with a browned sage sauce instead to contribute to the rustic flavours and image of the wild boar.
This rigatoni with fennel sausage and pecorino and anchovy pesto dish is a recipe I got from Yotam Ottolenghi and can be found here.
Tagliata di manzo is an Italian beef fillet recipe traditionally served with only arugula (rocket) and cheese. This recipe enhances the dish by adding balsamic vinegar and thyme.
I recently went on a charcuterie course hosted by Richard Bosman and one of the sausages we made was an Italian sausage called Salsiccia. Being quite a hot day and looking for something light, I decided to use this sausage for this Italian sausage salad.
This is an extremely easy recipe which can be prepared in minutes. The original recipe uses skinless chicken breasts, but I opted for pork fillet. Don’t be shy with the sage and serve with your starch of choice.