My wife and I really enjoy a thick, moist pork chop, served with fresh vegetables. A tasty, cost-effective meal. I recently acquired some rubs and marinades produced by Nando’s, so decided to give them a try. Yeah, with pork … why not?
According to a well-known television drama series, winter is coming. So time to make some winter warming recipes for the cold months ahead, starting with a delicious lamb tagine. Simple to make, tasty and a welcome dinner for chilly winter nights.
There are some things that naturally go together … Ben and Jerry, Samson and Delilah and in the world of food, pork and chorizo. We used this classic combo to make delicious pork and chorizo burgers, served in a brioche bun with smokey cheese, served with triple cooked chips.
A local supermarket used to sell one of my favourite cheeses, oak-smoked Wensleydale. It was utterly delicious, and a regular purchase. Then one day it disappeared from the cheese counter, and a response from their HQ confirmed it was no longer stocked. Sad face.
But they continued to sell normal Wensleydale. And I do have a smoking device …
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!
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 …
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.
I’ve made Scotch eggs in numerous guises, the most recent adding BBQ rub to enhance the taste sensation. This incantation of the popular pub snack was deemed by my wife to be the pinnacle of Scotch egging (if that’s a phrase).
All this changed however when I added smoke into the mix.
We discovered huckleberries back in June whilst on holiday in the Pacific Northwest of America. It was served as a syrup with pancakes for breakfast at Gibson Mansion in Missoula. My wife thought it would make a great sauce to go with venison. As usual, she was right on the money.
I’ve been successfully baking bread for some time using a minimal knead method. However I recently switched to an even better way of bread making that produces a tastier loaf with a looser crumb and wonderful crust … and also looks fantastic. The trick? A casserole dish.
Another simple yet effective side dish. Enhance your everyday potato wedges by cooking them with freshly cut rosemary along with rapeseed and truffle oils. The oil flavour combination subtly blends with the aromatics from the rosemary to create a stand-out side dish.
Every once in a while, an inspirational idea comes along that both simple and ingenious. Thus was the case with Over the Top Smoked Chili, conceived by Dawn and Johnny Barnes back in 2016. Once tasted, you’ll probably never go back to normal chili again. We haven’t.
Find out how to make a truly game changing dish with this simple technique.