Wednesday, June 12, 2013

Q - Quince stuffed with Lamb, Pomegranate and Coriander

A photograph of Quince Stuffed with Lamb Pomegranate and Coriander
Quince Stuffed with Lamb Pomegranate and Coriander

“This is a stunning dish that we always go back to. We regularly teach a simplified version in our Saturday morning classes at Leiths cookery school in London. There, we don’t stuff the quince but just dice it and cook it in the sauce with the meat filling shaped into meatballs. We recommend doing that if you don’t have the time or the inclination to stuff the quince (it is a pretty hardy fruit!).”

– Yotam Ottolenghi and Sami Tamimi,‘ Jerusalem’

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Sunday, June 2, 2013

P - Pork Rib Racks Braised in Pedro Ximinez

A photograph of Pork Ribs in Pedro Ximinez
Pork Ribs in Pedro Ximinez

“Meaty, sticky, smoky and sweet – these braised pork ribs are fun finger food for carnivores. There is something primal about holding a bone in your hand and pulling the meat off with your teeth. Some people can do this with such style and panache that it becomes sensual.”

– Frank Camorra & Richard Cornish, ‘MoVida – Spanish Culinary Adventures’

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