Bourbon chicken is a bit of Cajun and Chinese cuisines mixed together. There are quite a variety of recipes for bourbon (or whiskey) chicken, but my aim was simplicity and a short preparation time as well as a good sauce with a hearty starch.
We got this brilliant and easy pork sausage rolls recipe from Nagi Maehashi and decided to give it a try.
To celebrate the month of October I decided to have a German date night. German cuisine is renowned for their Wurst (sausages), Kartofelln (potatoes) and Sauerkraut (sour cabbage).
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.
Decided to make an old favourite of mine for date night with a little bit of a twist.
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.