WHEN EASTER HAS PASSED… All this talk about baked hams and scalloped potatoes has left me craving Easter food. Not those chocolate eggs but the real food of which childhood memories are made. I’m talking about rich creamy scalloped potatoes.. I don’t have my Mom’s recipe but I do remember that she used to also make the best new potatoes in a creamy parsley sauce. So I’m adding parsley. I’m not sure if she added cheese to her sauce –…
The ingredients – simple… 2 pork tenderloin (approximately 1 kg total) 1 can Guinness draft 1 cup barbecue sauce (I used KC Masterpiece) 2 tbsp corn starch The method – simple Cut each tenderloin into 3 pieces and place in cooker. Add barbecue sauce and stir to coat pork *Top off with Guinness to fill line (see note below) (my little pot couldn’t hold the contents of 1 whole can so the Captain got the rest) Instead of my usual…
“Nothing conveys our interdependence more compellingly than the food we eat. It builds our physical resilience, brings us joy, and strengthens our bonds with family and friends.” In honour of International Women’s Day here is a recipe by renowned chef Hugh Fearnley-Whittingstall from the cookbook “Share“ (100% of the publisher’s profits of this wonderful cookbook go to Women for Women) Sticky Glazed Spare Ribs (modified for Pressure Cooker) 6 tbsp jelly (I used black current) 2 tbsp Honey or Agave…
I’ve never been very successful in cooking pork chops. They usually turn out dry and hard, so I thought I would try brining. I have cooked juicy chickens with this method so why not other meats? There is no particular formula No precise proportions Just start with the following: 1/4 cup sea salt 4 cups water The rest is your choice. This time I used sliced garlic, bay leaves & fresh thyme. Other options might be lemon…