Dry-cured bacon, chorizo, shroomz, shallots, leaves and various roots and tubers with cheez sauce
Monthly Archives: March 2011
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Sea bass fillets
Slow-cooked beef with pappardelle
Salmon with honey and lime
Pork and beef meatballs
Pheasant roadkill roast
Roadkill
Bacon with crispy onions
Spiced pork
Cubed pork fillet, browned then fried with spices, onion, chilli and garlic and simmered in wine, meat stock, honey and passata. Strips of red pepper, carrot, courgette and spring onions flash-fried with coriander and mustard seeds, then deglazed with apple juice and reduced. New potato and chestnut mushroom chunks fried in butter, with turmeric and English mustard.
Served with Basmati rice cooked with orange and lemon juice and cardamom pods.
The miasma of Allyl isothiocyanate, Piperine, Isopropenyl methylcyclohexene, Capsaicin, Allyl methyl sulphide and the various products of the Maillard reaction is deeply redolent of the Balti houses of Sparkbrook when I was a callow youth working in Birmingham.