This black mussel and white wine dish is one of my favourite starters to make when we are having people over. It is very easy to prepare and the whole dish can be done under 90 minutes from scratch. As a starter this can easily serve 12 people if you add some bread. Obviously it can also be served as a mains, but be careful, it is very rich.
Category: Main Ingredients
I re-watched the movie “Julie and Julia” on Netflix the other day and it inspired me to finally try a Julia Child recipe. Julia Child is famous for bringing French cuisine to America with her cookbook “Mastering the Art of French Cooking”. As her famous Beef Bourguignon features in the movie I decided to try out this recipe.
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.
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.
I was unusually uninspired when it came to creating a menu for last week’s date night. I asked Adrienne what he wanted to eat and it took him 2 seconds to say “Eisbein”.
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.
