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Snow Peas with Chorizo and Eggs

Saturday, February 04, 2023

Vitamin C rich, sweet snow peas add flavour and texture to many dishes, from quick stir-fries to salads and soups. Snow peas can be eaten raw or cooked. However, blanching snow peas will reduce the fibrousness of the edges of snow peas, and boost sweetness and brighten colour. Ready in 20 minutes, this is a light yet flavourful dinner you won't be able to resist.
Tellicherry and regular black pepper come from the same vine, but they are larger than regular black peppercorns. Unlike other black peppers, the Tellicherry is not immature but ripely picked. That's why Tellicherry peppercorns are more pungent and provide an increased complex flavor with added woodsy and citrus notes. It is considered one of the best pepper varieties in the world. Use these peppercorns to season meats, poultry, seafood, sauces, vegetables and desserts.

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Baked Belgian Endive with Tomato Passata

Tuesday, January 31, 2023

Belgian endives are the star of this simple yet divine dish. They are delicate in texture and pleasantly bitter with sweet and nutty undertones. They can be enjoyed raw where they taste crisp and slightly bitter. They are also delicious cooked, either boiled, braised or baked, where their sharp flavour softens into a mellow, nutty sweetness. No rinsing or washing necessary as it will make it more bitter tasting. Just pull off and discard outer leaves or use a damp cloth to wipe the outer leaves and trim the base.
Tomato passata is an uncooked tomato puree made with very ripe red tomatoes that have been strained from seeds and skins. They are usually sold in glass jars or bottles. Sometimes it comes with basil but nothing more. If you can't find it, just use marinara / pasta sauce instead.

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Baked Mushrooms with Goat Cheese, Jamón Ibérico and Truffle

Thursday, December 29, 2022

Easy baked mushrooms with goat cheese would make the perfect starter for any dinner party! Ready in 20 minutes - each mushroom is flavoured with pesto sauce, then top with a slice of soft goat cheese, Jamón Ibérico ham, and pine nuts, baked until cheese warm and gooey, then served with shaved black truffle and some salad leaves. This recipe can be swapped with other cheeses like blue cheese or cream cheese and Jamón Ibérico can be replaced with prosciutto.

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Blanched Haricots Verts and Jamón Ibérico Bundles

Thursday, December 08, 2022

These tender green bean bundles with Jamón Ibérico ham are quite easy to put together and the flavours blend well. The nutty, lightly tangy, rich brown butter vinaigrette is perfect with simply blanched green beans. Make sure to make an extra batch as it's also great to toss with some roasted pumpkin, potatoes or Brussels sprouts.
Jamón Ibérico, the king of the ham, is a variety of jamón or presunto, a type of cured leg of pork made from black Iberian pigs in Spain. Use Italian Prosciutto instead if desired.
Haricots Verts (thin French green beans) are slightly longer and skinnier than regular green beans and may be a little bit more expensive. They are harvested earlier then regular green beans, so they are thought to be more tender and more flavourful. Regular green beans would work just as great.

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Snow Pea Salad with Goat Cheese Dressing

Tuesday, November 22, 2022

This vibrant and flavuorful salad is pretty straightforward to make - trim and blanch the snow peas until al dente. Drain and refresh in cold water. Toss with a tangy, creamy, and extremely addictive goat cheese dressing. You can use sugar snap peas instead or a mixture of two. Not a fan of bacon? Use nuts or extra goat cheese as the topping.

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Arugula Salad with Serrano Ham and Dried Tomatoes

Monday, June 27, 2022

This arugula salad with Serrano ham is fresh, healthy and delicious. The paper-thin sliced Serrano ham with an aromatic taste or Italian Prosciutto if you prefer the milder taste, perfectly complements the peppery arugula salad with dried tomatoes. Other greens like romaine and curly endives are good choices too. The sophisticated salad gets the necessary zing with a basil pesto and makes a wonderful appetizer especially on hot summer days.

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Crispy Pork Belly with Basic Mole

Sunday, May 15, 2022

Earthy, intense and rich Mole (pronounced moh-leh) is most representative of Mexican cuisine. The word Mole derives from the language of the Aztecs, molli (or mulli), which just means “sauce,” Mole is generally a thick, dense sauce, ranging from red to green to black, and should never be runny. There are hundreds of variations of mole in Mexico, depending on where you are and the season.
This basic (not exactly authentic, but delicious all the same) mole sauce is made by toasting and combining some dried chillies (guajillo chillies, Kashmiri red chillies, ancho chillies) spices (cinnamon, anise, coriander, cayenne, cardamom), dark chocolate, herbs (oregano, thyme and cilantro), thickeners (old bread, nuts or/and seeds) and homemade broth. Serve it as a main course with savoury, rich, crunchy pork belly, melt-in-mouth pulled pork and juicy, tender chicken or spoon over tacos and enchiladas. Once you’ve made the sauce, you can use it for practically anything. Pork belly is a staple at our dinner table and paired with the rich, complex mole sauce is literally heaven on earth.

Pork Belly	Basic Mole
750 g-900 g Pork Belly 1 Star anise 1/2 tsp Coriander seeds 1/2 tsp Cumin seeds 1/2 tsp Black peppercorns 1/3 tsp Szechuan peppercorns, optional 10 cm / piece Ginger root, sliced 2 Garlic cloves Black salt to taste 1 L Water	8 Dried Kashmiri red chillies, , stemmed and seeded 10 Dried Guajillo chilies, stemmed and seeded 4 Dried ancho chiles, stemmed and seeded 150 g Unsalted roasted peanuts 30 g Pumpkin seeds 1 Hard roll, torn into smaller pieces 1/3 tsp Powdered cloves 1/3 tsp Cardamom powder 1/3 tsp Freshly milled black pepper 1 tsp Coriander powder 1 tsp Cumin powder 1/2 tsp Anise powder 1/2 tsp Cayenne pepper 1/2 tsp Cinnamon powder 3 tbsp Ghee, butter or lard 1 Shallot, diced 5 Garlic cloves, soaked in honey, crushed 50 g Raisins 1 tsp Dried thyme 1 tsp Dried oregano 1-3 tbsp Garlic-infused honey 70 g Dark chocolate, chopped Salted, roasted peanuts, crushed for garnish Cilantro, chopped for garnish

Pork Belly

Basic Mole

750 g-900 g Pork Belly
1 Star anise
1/2 tsp Coriander seeds
1/2 tsp Cumin seeds
1/2 tsp Black peppercorns
1/3 tsp Szechuan peppercorns, optional
10 cm / piece Ginger root, sliced
2 Garlic cloves
Black salt to taste
1 L Water

8 Dried Kashmiri red chillies, , stemmed and seeded
10 Dried Guajillo chilies, stemmed and seeded
4 Dried ancho chiles, stemmed and seeded
150 g Unsalted roasted peanuts
30 g Pumpkin seeds
1 Hard roll, torn into smaller pieces
1/3 tsp Powdered cloves
1/3 tsp Cardamom powder
1/3 tsp Freshly milled black pepper
1 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Anise powder
1/2 tsp Cayenne pepper
1/2 tsp Cinnamon powder
3 tbsp Ghee, butter or lard
1 Shallot, diced
5 Garlic cloves, soaked in honey, crushed
50 g Raisins
1 tsp Dried thyme
1 tsp Dried oregano
1-3 tbsp Garlic-infused honey
70 g Dark chocolate, chopped
Salted, roasted peanuts, crushed for garnish
Cilantro, chopped for garnish

Place the pork belly in your slow cooker, add in spices, and salt. Fill the slow cooker with water. Cook for 3-4 hours on high. The pork belly should be tender, soft, but not fallapart. Remove the pork belly to a tray or plate and cool completely. I usually leave it in the fridge, uncovered, overnight, so the skin dries up. Reserve the broth.
Poke lots of little holes on the pork belly and cut into 4 squares or any desired sized pieces. Season with more salt and pepper. Place them in the basket of your air fryer and cook for 15 minutes at 180C/350F. Increase the temperature to 200C/400F and cook for a further 3 minutes until the pork skin is golden, crispy and puffed up.
Preheat the oven to 200C/400F. Place all the dried chillies to the aluminum foil–lined baking tray and toast, turning once, until dark and fragrant, about 3 minutes. Place peanuts, pumpkin seeds, bread pieces, and spices in another tray and set it at the bottom of the oven.
Meanwhile, fill a medium saucepan with 500 ml of reserved broth. Set the saucepan over low heat. Transfer toasted chillies to the saucepan with broth. Remove another tray with peanuts, bread and spices and add all the ingredients to the saucepan too.
Heat the ghee, butter or lard in a skillet over medium-high heat. Add in chopped shallot and stirfry for a couple of minutes. Add in crushed garlic cloves and fry for just a few seconds. Stir in raisins and herbs. Transfer the whole mixture together with the honey to the saucepan too. Bring the mixture to a gentle boil and remove from heat. Purée the mixture using a stick blender to make a smooth thick mole.
Transfer the mole to a large skillet. Add in dark chocolate and enough of broth to allow the mixture to blend. Process until completely smooth.
Cook the mole sauce over low heat for 10 minutes until it thickens, stirring frequently. Add in more garlic honey and/or broth as needed.
Spoon some mole sauce on serving plates, arrange crispy pork belly over mole sauce and garnish with crushed peanuts and chopped cilantro.

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Dandelion Salad with Bacon, Egg and Parmigiano Reggiano

Thursday, April 14, 2022

A freshly picked dandelion salad is one of the joys of spring, made with crispy bacon, boiled eggs and the 30-month Parmigiano Reggiano, that help smooth the strong and assertive bitterness of danelions and characteristically bitter edge of radicchio. You could use all dandelions if you prefer or substitue baby spinach or arugula greens. Besides bacon, salami or other sausages are great for this salad too.

Salad	Dressing
8 slices Bacon 4 Eggs, boiled to your liking 100 g Dandelion greens 100 g Radicchio, thinly sliced 30-month Parmigiano Reggiano	1 Shallot, minced 1 tbsp Hazelnut oil 1 tsp Dijon mustard 1 tbsp Apple cider vinegar 50 ml Homemade broth Salt and freshly milled black pepper

In a medium skillet over low heat, cook bacon until brown and crisp, 5 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel, reserving fat.
Return the skillet to the heat, add the minced shallot and sauté, stirring occasionally, for a minute, until slightly softened. Add the hazelnut oil, mustard, vinegar and broth and stir for about 1 minute, until bubbling and just the slightest bit reduced, scraping up the browned bits from the bottom of the pan. Taste and season.
Meanwhile boil the eggs in boiling water for about 8 minutes for hard-boiled eggs. Drain and rinse egg briefly under cool water until cool enough to handle. Peel and cut the egg in half.
Toss the dandelion greens and radicchio with salad dressing. Arrange on serving plates with the eggs, bacon and shave some Parmigiano-Reggiano over. Serve immediately.

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Pork Belly Chips

Thursday, February 24, 2022

Deep fried thinly sliced pork belly with a simple black vinegar dipping sauce. The pork belly was first pressure cooked in a seasoned broth, chilled, sliced and then fried until crisp. It can be enjoyed on its own as a snack (seriously the best chips that I have ever had), or as the main with some seasonal salad or use them as the soup topping. I had to tweak the recipe that I found on Raymund's blog a bit (to add chilli, fish sauce, and black salt) based on my taste and what I have in pantry.

1-1.5 kg Pork belly, (1 big piece, do not slice)
2 tbsp Maggi liquid seasoning
1 tbsp Fish sauce
2 Garlic cloves, crushed
1 tbsp Black peppercorns
4 Bay leaves
3 Dried chillies
1/2 tsp Kala Nama black salt (or sea salt)
400 ml Water
1 kg Lard for frying

Place the pork belly, skin side up, in your Instant Pot together with the Maggi liquid seasoning, crushed garlic cloves, black peppercorns, bay leaves, dried chillies and kala nama black salt.
Pour in water and lock on the lid, making sure the steam release valve is in “Sealing” position. Cook for 25 minutes. Once all the pressure has been released, remove the pork belly and pat it dry with a paper towel. Once it's cooled to room temperature, refrigerate it for over night.
Remove the pork belly from the frigerator and cut into 3-4mm thin slices.
Heat the lard in a large saucepan until the temperature reaches 180C/350F. Lower the pork belly slices into the hot lard and fry for 15 minutes. Remove and drain on the kitchen paper. Cool for 30-60 minutes.
Bring the lard back to boil and refry the pork belly slices on high for 5 minutes until nicely golden brown and crisp. Serve with your favourite sauce. I like to dip them with a mixture of black vinegar, light soya sauce, minced garlic and chopped coriander leaves.