If you tuned in to #Fridaynightfeast this week you will recognise this vindaloo recipe that I cooked up with the loverly @katehudson made with pork belly this hot & smoky curry is not for the faint hearted but definitely one to try! Recipe up on the website guys JO x
I keep having these ‘aha!’ moments in cooking where I realize that just because something is made in a factory and has a label slapped on it doesn’t mean I can’t make it myself. I keep forgetting that some of the world’s best foods have been made in primitive kitchens for centuries before there were factories and labels and unpronounceable ingredients. But don’t worry, this is Minimal Monday, and I wouldn’t get you involved in a long drawn-out project like homemade bread, or chicken stock…
Frank Camorra's Pan-fried tuna with Smoky Paprika. "Spanish cooking is big on spices - especially in the south - but they are rarely hot. Through time, the use of imported spice has been modified and married to other local ingredients to create the unique flavours found in modern Spanish cooking. This tuna recipe is to be eaten tapas-style, and is great with cold fino sherry." (click for recipe)
Chorizo-Filled Dates Wrapped in Bacon - This is amazing - a timeless tapa from Spanish cookbook author Penelope Casas has everything going for it sweet, smoky and savory, all in one bite. (from Food Wine)
Recipe of the Day: Smoky, Cheesy Pull-Apart Bread This hot and crusty party bread is made for sharing. Make cross-hatch cuts in a rustic loaf and spoon sweet caramelized onions, smoked Gouda and mozzarella into the slits. Once it's baked and the cheese becomes all gooey, the only thing that's left to do is sprinkle with bacon (naturally) and dig in.