Bacon Wrapped Stuffed Chicken Breast

A simple recipe this week, perfect for summer evenings. Wild garlic leaf is in season, and my wife had made a batch of her excellent wild garlic leaf pesto sauce. Smokey bacon is a perfect match for it, so I cooked up some bacon wrapped stuff chicken breast with wild garlic leaf pesto pasta to enjoy in the warm summer sun.

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Peruvian Marinated Pork with Sour Cream Dip

Peruvian chicken is a classic, tasty dish with many permutations. The basis of all of the different recipes is a marinade that combines a few spices to give a memorable flavour to the chicken.

After tasting the marinade, I thought it would work equally well with pork chops. So when in Rome … or, in this case, Lima …
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“Life of Spice” Chicken Legs

After thoroughly enjoying the delicious Jamaican jerk spatchcock chicken, it was clear that spiced rubs can enrich a meal. The “Life of Spice” company offer a range of rubs to enhance flavours. I tried five individual rubs on some chicken legs, all distinct and very tasty.
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Cooking Pizza With a Big Green Egg

Scratch-made pizza was a “road to Damascus” home-cooking moment. My oven-baked pizzas were really good. Yet whilst being tasty, and much better than pre-packaged products, they lacked that authentic pizzeria quality.

To go further in my pizza-making journey, I decided that I needed a proper pizza oven. My wife agreed. Seriously, she did … and she also discovered the Big Green Egg.

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Bacon-Wrapped Pork Shoulder with Sage and Apricot

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 …
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English Breakfast Cooked Al Fresco

It’s time for breakfast. It’s also sunny and warm outside. I should be tidying up after our Jamaican jerk spatchcock chicken from last night … but I’m quite peckish.

Simple solution – cook an English breakfast al fresco on our Big Green Egg.
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Jamaican Jerk Spatchcock Chicken

Spice up your chicken with a homemade Jamaican jerk marinade. Whether it’s cooked al fresco on a Big Green Egg (or similar), or inside using an oven, this will undoubtedly delight and impress your dinner guests.
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Glazed Double-Cut Pork Chops with a Spice Rub

I recently found a great recipe for double-cut pork chops. This used a spice rub from Dizzy Pig that is inaccessible where I live, so I made my own rub based on the ingredients of their product. It resulted in some of the finest pork chops I have ever tasted. Enjoy! Continue reading “Glazed Double-Cut Pork Chops with a Spice Rub”