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.
Vila Nova de Gaia (or simply Gaia) is a city across the river from Porto. All the cellars (locally known as “caves”) where the port is stored and aged are there. This was our base for our last week in Portugal.
We went to Portugal in February and it was the most incredible holiday. We loved the country – the beautiful landscapes, beaches, architecture, people and of course the glorious food !
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.
Every year mid October we eagerly pack the Land Rover and set off for the Wine on the River festival in Robertson. Held on the banks of the Breederiver you can taste a variety of wines from the Robertson, Ashton, Bonnievale and McGregor areas. We’ve always loved this festival – this year it was a bit of a hit and miss.
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.