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.
(more…)Category: Shiraz
This Easter I decided to make a lamb shawarma using a recipe I found in Yotam Ottolenghi’s book, Jerusalem.
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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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