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.
(more…)Category: Oven Braised
I got the idea for this dish from Yotam Ottolenghi who has a very good recipe for Roast gammon with sticky pineapple salad. Instead of using pineapple juice, I opted for fermented pineapple and ginger which added a more tangy taste to the dish.
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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.
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I stumbled across this Ottolenghi style oxtail casserole using ingredients like cinnamon, star anise and orange peel, as well as gremolata as a topping. Seeing that winter is upon us and I had some oxtail in the freezer, I decided to give it a go.
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This is a very easy recipe where you can basically use any type of stewing beef meat and any good quality fortified wine. The anchovies can be omitted, but it does provide that extra umami taste to the dish.
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I recently got hold of some good quality springbok knuckles on my travels and decided to make this dish. The way the meat is prepared is based on Jamie Oliver’s Insanely Good Oxtail Stew Recipe and the pilaf is based on Nagi Maehashi’s Rice Pilaf with Nuts and Dried Fruit recipe. Jamie’s recipe I tweaked a bit and turned it into a one-pot dish while adding some ingredients like garlic and onions. Nagi’s recipe I pretty much kept standard, but I decided to work with ingredients at hand.
For those of you that are not familiar with springbok, it is a medium-sized antelope found in South Africa and also the national animal of this country.
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