This rigatoni with fennel sausage and pecorino and anchovy pesto dish is a recipe I got from Yotam Ottolenghi and can be found here.
(more…)Category: Pork
pork
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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A braai pie is a South African way of cooking a calzone-style pizza (or pie) over the coals. This one specifically, was filled with homemade salami, guanciale and olives, but you can use any filling you like.
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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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Continuing my Caribbean cuisine spree from Jamaican Pork with Pineapple and Banana and Jamaican Jerk Pork Tenderloin, I decided to make this Trinidadian pork curry. Packed with lots of green herbs it doesn’t make for the prettiest dish, but it’s surely very tasty and layered with flavours.
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As mentioned in the Jamaican Jerk Pork Tenderloin post, I recently got hold of some well-priced pork tenderloin and decided to create a couple of Caribbean dishes. This island style dish is very easy to make (15 minutes) and provides that sweet, rich and fruity flavours which are synonymous with Caribbean cuisine.
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I recently got my hands on some well-priced pork tenderloin and decided to go with some Caribbean cuisine. One thing about Caribbean cooking I love, is the abundant flavours and spiciness associated with the dishes. Apparently this dish was created by runaway slaves as a means of preserving meats without proper refrigeration.
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Rancho is a dish typical of Portuguese cuisine and originates from the Trás-os-Montes e Alto Douro Province where “Trás-os-Montes” translates to “behind the mountains”. It is casserole-type of dish consisting mainly of beef, bacon, chorizo, garlic, chickpeas and pasta, although there are many variations on this. Rancho is a rich, hearty dish and should be enjoyed on cold, winter’s days with a good wine.
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This chorizo and broccoli soup is one of my favourites because of the contrast between the spicy chorizo sausage and the smooth creaminess of the broccoli.
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