I’ve had some delicious dishes of pan-seared scallop served on sweetcorn puree. I liked the puree idea, and wanted to try pairing it with something different. My wife suggested pork fillet … say no more! Add in pea shoots, asparagus tips and chorizo, this meal is fantastic!
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A while ago I published an article for home-baked crusty artisan bread. The loaves produced since have been consistently great, yet I aspired to have better fissures, as well as rise. However scoring the dough was proving quite tricky.
I recently found the ideal solution … I just needed to turn things, literally, upside down …
We had this as a side dish last week with Dizzy Pig Peking duck breast. After posting about that meal, I had a couple of requests for the risotto recipe … happy to oblige! This is really tasty, and goes well as part of a main course or a dish in its own right.
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I took Dizzy Pig’s latest BBQ rub, Peking, for a spin with some duck breast. Cooked two different ways … the rub by itself, and also as the base for a marinade, both were served with tasty mushroom risotto and honey glazed carrots. The results were both delicious and different.
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The Cook's Digest 