This is my all time favourite dish since I was young. Char Sau in Hakka is roast pork. It is served in chinese takeaways all over the UK, but I find some of them can be quite dry. I can eat it everyday, but it’s not a very healthy one as it contains quite a bit of fat and sugar. The most delicious part of the dish is the sauce. I always find that the[…]
Gin & Yang
Pepperoni Sauce
I can’t really take the credit for this sauce, I pinched it from Mike Isabella after watching the Top Chef All-Stars finale (and digging out the recipe). I have made a few minor changes but for the most part the recipe is the same – it’s just so good I can’t think of many ways to improve it. It’s pepperoni, as a sauce and it’s dead simple to make, what could be better than that???[…]
Poached Pork Fillet Roulade on a Polenta Fritter topped with Pepperoni Sauce
Out of all four courses I made for my dinner party, this was the one that required the most work, both in prep time and cooking. The result however, was more than worth it. After a few courses of lighter, subtle flavours I wanted to do something that had a lot of strong, meaty flavours and this dish has it in spades. I didn’t want to completely destroy everyone’s taste buds though, so I’ve added[…]
Prawn & Monkfish Coconut Bisque
Although this course was not in my earlier dinner party plans, I had intended to do a Langoustine coconut bisque with pan fried Monkfish. Despite being promised a delivery of langoustine on Saturday morning, it failed to materialise and I was left searching for a suitable alternative. I eventually remembered that Monkfish was used as a substitute for scampi (until it became too expensive). But in order to make a proper bisque I felt I[…]