As winter approaches, I was in search of a comforting dish for a chilly evening. That’s when I came across Yotam Ottolenghi’s recipe for Yemeni Oxtail Soup with Zhoug. Having experimented with several oxtail casseroles in the past, I was eager for a different taste, and the addition of the zhoug condiment did not disappoint.
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During my visit to Aveiro in Portugal a few years ago, I had the pleasure of tasting the most delectable beef cheeks I have ever had! The unforgettable taste of that dish stayed with me, and I have always had the desire to replicate it. Therefore, I present to you my version of Portuguese beef cheeks served on a bed of creamy polenta.
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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.
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A salteña is a baked empanada that originates from Bolivia. Typically, it is a savory pastry that is filled with beef, pork, or chicken mixed with a sweet, slightly spicy sauce. This sauce typically contains olives, raisins, and potatoes.
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This rigatoni with fennel sausage and pecorino and anchovy pesto dish is a recipe I got from Yotam Ottolenghi and can be found here.
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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.
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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.
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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.
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This is a bit of a fusion Mediterranean dish with a whole, deboned chicken stuffed with a thyme bread crumb filling, layered on prosciutto and then covered with sunflower seeds and Parmesan cheese. It is served with some grilled tomatoes and aubergine covered in a thyme and honey yoghurt sauce.
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I recently got my hands on some very good quality warthog stewing meat. While searching for a suitable recipe, I stumbled upon this recipe by Nico Verster – Slow-roasted warthog potjie with dukka spice – which had me instantly intrigued. Dukka (or dukkah or duqqa) is an Egyptian seed and nut condiment where warthog is a venison meat often used in South African cuisine and cooked in a potjie which is a traditional way of cooking food in a cast iron pot. Fusion food indeed!
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