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.
Decided to make an old favourite of mine for date night with a little bit of a twist.
We had the family over for lunch on Sunday and as my dad loves a good lamb curry, I decided on an Indian menu with the curry made in a potjie over the coals for a South African twist.