This has been one of my favourite cooks recently. Although the peppers and chicken have been grilled, all of the other ingredients are fresh and crisp. With our current spike in temperatures, this fresher Mexican option has definitely been a big hit. Continue reading Tacos
I’ve pulled this straight from Wikipedia to show just how much research that I have done 🙂
“Gumbo is a dish that originated in southern Louisiana from the Louisiana Creole people during the 18th century. It typically consists primarily of a strongly flavored stock, okra, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers and onions. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder (dried and groundsassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either the Bantu word for okra (ki ngombo) or the Choctaw word for filé (kombo). Continue reading Cooking: Chicken Gumbo!
As some of you may know, last weekend I had the fantastic opportunity to visit Shebeen Festival 2015. You can read a little about it here if you are interested. It was fantastic. The entertainment was brilliant, but the highlight and the main reasons I made the trip to Manchester for the festival were the food.
Among other things, I particularly enjoyed The Busan BBQ’s Pork Belly. The pork belly had a great flavour and spice which worked fantastically with the apple and cabbage slaw. I wanted to make this at home and set about finding out how. Continue reading COOKING: PORK BELLY BUN