I cooked my first sweet and sour dish in 1984. Pork, of course. The recipe came from Ken Hom’s Encyclopaedia of Chinese Cookery Techniques, a cookery book classic and one I bought the minute it came out that year, on foot of Ken’s successful BBC TV series. I still refer to this book on a
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RECIPE – Fillet of Pork in Milk
Sometimes my cooking gets into a rut and I have to shake myself out of it. When people come to dinner I tend to rely on the ‘tried and trusted’. Sometimes, though ‘tried and trusted’ morphs into ‘tired and disgusted’ (with myself, for my lack of effort). Last weekend , between waiting for FF
PORK PIE – after the Melton Mowbray fashion
I dug up my old recipe in response to my mates’ Harriet and Evan’s request for pie recipes for their food project on KCRW’s Pie a Day Blog Project. This is my own interpretation of an English traditional dish. The methodology and recipe is a cross between that of my mother, Doris Whalley and Jane
First Floor at Harvey Nicholls
A week ago me and my buddies sat down to discern what the recession meant to us. “Well, in gastronomic terms, it’s pretty bloody unpalatable,” quipped Jocko who had been caught holding too many bank shares. The company divided naturally into two camps. One party vowed to take a “draw the wagons into a
Pork and Clams in cataplana
The ‘Havana’ thread on Amuse bouche, which devolved into a discussion of Portuguese food, inspired me to put up this recipe, which I sometimes also cook with mussels. Good rib-sticking stuff! It’s a good exercise to write down your favourite recipes from time to time, helps you analyse what you actually do and see if
Pork a la Petitechef
Petitechef asked on Amuse Bouche for an easy-to-cook pork casserole thyat would “feed a multitude”. Now I love pork with strong spicy and herby flavours, so this recipe does me fine. 2 tbsp olive oil 1 medium onion, chopped fine 2 cloves garlic, chopped (optional) 1 tsp crushed coriander seeds 6 crushed juniper berries 750g
Braised Loin Of Pork With Wild Mushrooms
25g dried porcini mushrooms, broken into small pieces 375ml red wine 1 kg rolled pork loin, skin off sea salt and freshly ground black pepper 1 onion, finely chopped 3 cloves garlic, finely chopped 6 juniper berries, crushed 1 sprig rosemary 2 bay leaves 4 anchovy fillets, chopped 120g wild or mixed fresh mushrooms, cut
Pork Chops Al Latte
Al Latte? Sounds like a mafioso. People give me weird looks when I announce this dish. Pork with milk? Unless you are Jewish, where it’s out of court on two counts, why not? The combination of milk and pork produces a nicely nutty sauce counteracting the sweetness brought by the balsamic vinegar and raisins. 1
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