This is an old recipe of mine with a bit of a twist by adding various condiments like guacamole, gremolata and chimichurri. This is one of my best soup recipes and one which I make each winter.
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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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Carbonara has a very long and interesting history. There are many variations, even in Italy, but most Italians will agree there is only one way to make the authentic version.
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Looking for something different to do with my monster T-bone steaks, I came across this recipe for a Californian-style, coffee-based rub for beef.
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This is a very easy and extremely tasty way to make authentic Thai pork spare ribs.
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Ras el Hanout is a mix of earthy spices resulting in a very vibrant spice mix which can be used across various dishes. I decided to make a Ras el Hanout chicken potjie over the coals, and serve it with fried butternut and aubergine couscous.
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The story continues with my recent acquisition of genuine Hungarian paprika. My first dish was this delicious Hungarian mushroom soup which was a big success. I then decided to make this Hungarian chicken paprikash and for a starch I thought Shlishkes would work pretty well.
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I got my hands on some imported Hungarian paprika and decided to make a couple of Hungarian dishes. I started off with this very rich and wholesome Hungarian mushroom soup which is packed with earthy flavours and very easy to make.
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This dish has a strong Caribbean slant with pork loin chops rubbed with a jerk marinade seasoning and served with sourdough coco bread.
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