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.
I made the classic dish of Vietnamese braised duck and pineapple a while ago. It was good, however my wife suggested roasting the duck to bring out more flavour. I agreed.
Discussions with a friend in Saigon revealed that Vietnamese roast duck and pineapple isn’t a traditional meal in his country. He also liked the roasting idea. So I created a recipe and named the dish Vịt Nướng Thơm (a literal translation). My wife approved.
We recently cooked some Vietnamese roast duck and pineapple for dinner. The baked pineapple rings were a harmonious blend of spice and sweet, and held its own in terms of texture and flavour.
My wife thought the pineapple (suitably paired with vanilla ice cream) would be a great dessert. She was right … as usual. And thus sweet ‘n’ spicy baked pineapple came to be.