As date night and Women’s Day were on the same day this year, I decided to make a three course meal for Tanya. The three meals consisted of sticky chicken wings, kudu sosaties and bread pudding.
Category: Cuisine
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.
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 !
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.
Vietnamese caramelised pork belly is a dish traditionally served during Tết (Vietnamese New Year). Pork is marinated in a salty sweet sauce and cooked in coconut juice – Vietnamese comfort food at its best.
“Kook en Geniet” is the most successful South African cookbook ever published. First published in 1951 and over a million copies later, this is the cookbook to use if you are looking for authentic South African recipes. Adrienne received a copy as a gift a while ago and decided to make lamb sosaties.
