Winter has finally arrived in Cape Town and I wanted to make some comfort food for this week’s date night.
Few things say comfort food more than a slow cooked stew, so I decided to make a Moroccan lamb tagine.
Got some kudu neck from a friend of mine and decided to make a potjie with a bit of a Moroccan slant to it.
We recently had the in-laws over for an 8 course Italian style dinner to celebrate their 30th wedding anniversary. I originally wanted to cook Braciole (a type of roulade) as a main course. I made Braciole 3 Ways (with 3 different fillings) last year and it was delicious. Adrienne really wanted to braai. We compromised and went for a South African/Italian style fusion dish by cooking a rump steak with a braciole style filling over the coals.
We have not had proper Mexican food in ages. Most “Mexican” restaurants around here is decidedly more Tex Mex – load of tacos and chilli poppers but sadly not a Mole or Recado Rojo sauce in sight. Not that we don’t enjoy Tex Mex occasionally but it doesn’t come close to the real deal. I made Chicken Mole Poblano and Adrienne made Achiote Chicken and Ancho Pork a while back. Since then our Ancho (dried Poblano) and Guajillo (dried MIrasol) chillies have been sitting in the back of the food cupboard. To make up for this travesty I decided to make 3 main dishes for our Mexican date night.
Adrienne got gammon for a really good price last week and we thought why not make homemade pork sausages ? (more…)
Feeling nostalgic for our Bali holiday so long ago I decided on an
Indonesian menu for this week’s date night. (more…)
I got a blue wildebeest fillet from a friend and decided to make carpaccio as a starter and a main course prepared 3 different ways.
Feeling like Italian food and experimenting with my molecular
gastronomy kit on date night I decided to make a very simple Italian menu with some Heston Blumenthal wonders thrown in for the wow factor. (more…)
OK, so winter is upon us, so we have to take the soup pot out! Normally I start the first soup of the winter with a chicken based soup. This winter is no different.
A friend of mine recently gave me a nice cut of bacon. Upon first seeing the piece of meat I thought it was a duck breast. The idea of duck got stuck in my mind and I decided to convert an Angry Duck recipe into “Angry Pork”. This will then be a starter for date night where the two other dishes are Mexican Soup and Lamb Shank with oven roasted veg.