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Archive for the ‘Meat & Poultry’ Category

There is something deeply comforting in cooking a big batch of slowly braised meat. I’ve always wanted to make a slow roasted pork shoulder ever since coming across a recipe for this in my first ever proper cookbook – Jamie Oliver’s ‘Cook with Jamie.’ I never got to do it though since I never could find the proper cut of meat for it in Dublin. I did, however, slow roast a monster of a pork shoulder once during our time in France and knew it would be a winner whenever I tried it next.

pulled pork recipe

shredded pork recipe

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We love Asian food in all its guises – diverse Indian dishes and subtly flavoured Chinese ones, the various kinds of nasi you get throughout south east Asia, the fusion cuisine of Malaysia…the list goes on. I have also always loved recreating these dishes in my own kitchen. Whenever an attempt at making a rendang or a nasi lemak turns out well, I am over joyed!

asian satay recipe

Indonesian cuisine is very dear to Peter’s heart (what with the Dutch connection to Indonesia) especially as he grew up in Holland. As a child, a visit to the local Chinese restaurant was a much anticipated event for him. These Chinese restaurants actually serve a combination of Chinese and Indonesian dishes, something that’s unique to them and cannot be easily found outside of the Netherlands.

asian grilled chicken

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I have always been intrigued by Mexican food. The same way that Indian food remains mysterious for many people just because it’s so diverse, I feel Mexican food is something that one can spend a lifetime studying. I consider myself lucky that we have the opportunity to try out different flavours of this colourful cuisine living in California. Of course, a lot of it is in no way a hundred percent authentic but if it gives me even a glimpse of what the real thing would be like, I am happy for now.

mexican bean stew

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We’re counting ourselves lucky to be spending the winter here in California where temperatures are quite mild. Having said that, the last few days have seen a drop with really chilly mornings and evenings. When the weather gets nippy, there’s nothing better than a warming bowl of stew and that’s exactly why I made a large pot of gumbo last evening.

gumbo recipe

We had our first taste of gumbo on our trip through the southern states last year, in New Orleans to be specific. Since then, it’s been on my list of must try recipes. It took living in the US to find all the right ingredients to make this dish and am happy I tried it out. After last evening, gumbo is now officially on our must-have-often list of recipes.

Made using the holy trinity of southern cooking – pepper, onion and celery along with a roux from flour and oil, this dish is perfect for this time of the year.

okra and andouille gumbo

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We are slowly settling into our new surroundings and liking it so far. Most of our belongings are still on a container ship somewhere out there making its slow way to this part of the world. So while I wait to be reunited with my kitchenware, I have begun stacking up on ingredients to help with home cooked meals.

kung pao chicken

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The best memories are made almost always by accident – stumbling upon a quiet beach while on holiday, running into interesting people who have intriguing stories to share and finding surprisingly delicious food in places where you go in with no expectations. That last one has happened to us many a time. One such instance was when we were out in Dublin on a Saturday, found ourselves starving and decided to try out a rather nondescript restaurant called ‘Penang’ located on central O’Connell Street. It was the name and the menu that attracted us. While the interiors won’t blow you away and it is definitely not the place you’d go to for a romantic dinner, the food is simple yet scrumptious and good value for money.

beef rendang recipe

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Rabbit or lapin seems to be as commonplace as beef, chicken or lamb in French cuisine. It is commonly available in any local supermarket right beside chicken, duck and other poultry.

Last week, we happened to have a lovely dinner at the local ‘bar tabac’ (the local joint where workers in the area hang out and have their lunch daily or  a beer at the end of the day) where Monique, the lady who runs it, cooked up quite a meal.  We’ve come to love these rustic meals where you’re fed until you have to be rolled out of your seat – the usual meal consists of at least 4 courses if not more, all for a princely sum of around 11-15 EUR including a carafe of wine. So, when at Monique’s place, we tasted the main course of rabbit, it reminded me of how i’d tried out a rabbit in mustard sauce recipe once before. We’d really enjoyed it and when I spotted some great looking rabbit meat on our last supermarket trip, I knew I had to make it once more and share it here.

rabbit stew

lapin a la moutarde

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