I hosted an al fresco lunch event for my work colleagues a couple of weeks ago. We are sadly all going through a redundancy period, so to lift spirits I prayed for good weather and cooked up a few classic dishes, including some tasty sticky tamarind baby back ribs.
It’s the second birthday of The Cook’s Digest! As our Vietnam adventures were the inspiration for becoming immersed in culinary pursuits, it seemed appropriate to cook a celebratory meal using classic Vietnamese ingredients. And thus the Vietnamese pork and lemongrass burger was created, a decidedly different take on the classic burger.
Spurred on by the awesome huckleberry glazed roast mutton, I made another glazed roast this week with apricot preserve glazed pork. The dish has sweetness, with a hint of sour. It was remarkably tasty, and something we’ll be trying again very soon.
Pork spare ribs are tasty and fun, but sometimes I like ribs with a little more meat on them. This is where pork breast ribs come in … pork belly on a stick without the skin and fat layer. Slow cooked, these are tender, juicy and utterly delicious.
For the last food post of 2017 (probably), I present one of our favourite new meals from the year … spare ribs smoked low ‘n’ slow in our Big Green Egg. A flavoursome and very enjoyable meal to have with friends and family over the holiday season.
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?
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.
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!
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.
Continuing our exploration of Indian food, a recipe for a simple and delicious pork curry. It goes very well with the sweet potato and aubergine curry side dish posted here last week.
What do I enjoy most about cooking? Bread, Vietnamese food, fresh flavours and cooking gadgets … mostly the Big Green Egg. So how could I bring all of those elements together into a single meal, throwing in a good dose of tasty flavour enhancing rub?
Step forward the Simply Zensational Banh Mi roll.
Tired of popcorn, looking for a new snack for movie night? I was, so decided to try something different and make crispy pork scratchings (or chicharron). Served with apple sauce or sprinkled with paprika, they are delicious and tasty.
And watching them cook in a deep fat fryer is up there with the top weird and funky cooking experiences I have had.