Photo by Jun Pang
Nothing fancy here but it’s open for fancy stuff. Chuck some smoked paprika into the braise to add little more flavour or saute some chorizo sausage in before you add the liquids, it lifts the dish to another level. The polenta can also be added to like a little truffle oil at the end or saute mixed mushrooms in butter and fold it through just before serving and finish it off with a poached egg – bloody beautiful!
Continue reading “Tomato & Pork Neck Chop with Olives, Capsicum & Speck served with White Polenta”
Just about every Asian country has a version of this dish. Most use the same spices to flavour the braising liquid and the end result is subsequently similar in taste and appearance.
This is a Chinese version, using many and very different spices. It is a very simple dish, simply place all ingredients in a pot and let it braise away for a period of time, perfect for those people who love on pot wonders.
Continue reading “Red Braise Beef”
One of the best things to eat is a Filipino chicken Adobo! Adobo is as Filipino as it can get, it’s like the curry is as Indian as it gets and tacos are as Mexican as it can get. If you ask “Filo’s” what a typical Filo dish would be, most will say Adobo. Teamed with garlic fried rice, all you’ll need is warm weather and straw hutts and you’ll think you were in the Philippines.
Continue reading “Adobo – WARNING once you start eating this, you won’t be able to stop……………”
Pulled Pork Sandwich with Coleslaw
Continue reading “Pulled Pork Sandwich”