COOKING MY RIBS The Ribs are pre-cooked, just heat them up again on the braai or just put under the grill FRYING MY BACONPlease remember my bacon is hot smoked, so it’s already cooked.For the best results a quick fry on both sides over a medium heat, just for some colour, is all that is needed!. FRYING TASSO…
We love Tasso Ham at home. It is a speciality of South Louisiana cuisine and is normally associated with Creole cooking. I do this as lardons and what I like so much is that it has a great “Ham” flavour as well as being a bit spicy, and it makes a great change from bacon in pastas,…
To me, a good pork pie is a truly wonderful thing. Happy memories of visits to my English grandmother. They should have a lovely golden crust with a juicy, meaty filling and just the right amount of tasty pork jelly. No Jelly, Not a Pork Pie! I basically worked my recipe until it matched my…
We only use local, Pasture Raised Pork which we get direct from the farm. I make two types of pork and chicken bangers. I use absolutely no preservatives or artificial additives in my sausages. I do add a small amount of homemade rusk which is necessary for that distinctive banger texture, and to keep the sausages moist without…
We only use local, Pasture Raised Pork which we get direct from the farm. I make two styles of streaky bacon which I call “Breakfast” and “House Special“.My bacon is dry cured and then hot smoked with either Hickory or Oak Wood. Hickory produces a medium strength smoke whilst Oak produces a heavier smoke. I have given more detail of my methods…
The Madeleine is one of the most popular tea cakes in France. One story goes that the name “Madeleine” was given to these small cakes by King Louis XV of France, in honour of the pastry cook, Madeleine Paulmier. The Kings’ wife, Marie, introduced them to the Royal Court at Versailles and they became the…
These special Tea Cakes were created by pastry chef Lasne in the late 19th century in Paris. Lasne had his pastry shop in the financial district close to the Paris Stock Exchange, which provided many of his customers. Based on an original recipe for “ Visitandines”, Lasne had the idea of baking his cakes in…
No one knows the true origin of this Bordeaux speciality, but many stories exist. One of the oldest is that in the 17th century, the nuns of the Convent of the Annunciation in Bordeaux started baking little pastries by using donated egg yolks from local wine makers, who clarified their wines with the egg whites.…