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.
Everything tastes better with bacon, or so the saying goes. If that’s the case, then surely merging pork, bacon and sausage into one lovely package would be heavenly. Let’s find out …
Whilst on holiday in Vietnam, we sampled a wonderful local delicacy “Banh Chuoi Nuong”, a dessert made using banana , bread, coconut milk and cream. This is a Vietnamese take on Far Breton, a classical dessert from the Brittany region of France.
Well having enjoyed the local version so much, I had to investigate the original dish. It is fairly easy to make, and is a creamy baked egg custard with prunes and an optional hint of rum.